Sautéed veal with home-style buttered noodles

Ingredients

• 600 gVeal
• 30 gFlour
• 70 gButter
• 15 mlOil
• 1 pcsOnion
• 100 mlWhite wine
• 333 mlTomato passata
• 1 pcsBouquet garni
• 1 pcsGarlic clove
• 500 mlBeef broth
• 6 gSalt
• 1 tspPepper
• 300 gEgg noodle
• 30 gParmesan
• 5 gParsley

Instructions

1. 1

   Preparation

   • Pat the veal dry, season with salt and pepper.
   • Lightly dredge the veal in flour and shake off excess.
   • Peel and finely chop the onion; crush or finely chop the garlic clove.
2. 2

   Browning

   • Heat butter and oil in a large casserole.
   • Brown the floured veal in batches over medium-high heat, remove.
   • Sauté the chopped onion in the fond until translucent, add garlic briefly.
3. 3

   Deglaze and braise

   • Deglaze with white wine and reduce briefly.
   • Add tomato passata, bouquet garni, the browned veal and beef stock.
   • Bring to a simmer, then cover and cook gently for about 1½ hours until tender. Stir occasionally and add a little water or stock if needed.
   • Remove bouquet garni and adjust seasoning with salt and pepper.
4. 4

   Cook noodles

   • Bring salted water to a boil and cook the egg noodles until al dente.
   • Drain and toss the noodles with butter and grated Parmesan.
5. 5

   Serve

   • Arrange veal with some sauce on warm plates and serve the buttered noodles alongside.
   • Garnish with chopped parsley and serve immediately.