Veal Cubes in Majoram with Pasta

Name: Veal Cubes in Majoram with Pasta
Prep time: 200 min
Total time: 200 min
Yield: 6
Cuisine: Slovak
Ingredients: 1 Kg Veal cutlet; 2 PL Oil; 0.5 l Broth; 2 strúčik Garlic; 3 PL Marjoram; 1 ČL Ground black pepper; 1 ČL Salt; 2 dl Drinking water; 40 g Butter

200 min

Easy

6 portions

(4.4 / 5 from 12 votes)

I don't fancy exotic dishes too much. I prefer those whose preparation mainly uses ingredients originating from our geographical regions, if you understand me. Especially when it comes to spices and herbs, something homemade tastes better to my palate, almost as if it's found in every garden...

Preparation 200 min

Difficulty Easy

Portions 6

Views 22314x

Author

Danula Vašíčková

226 recipes

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Ingredients

1 Kg Veal cutlet
2 Tbsp Oil
0.5 l Broth
approx
2 Cloves Garlic
finely chopped
3 Tbsp Marjoram
dried
1 Tsp Ground black pepper
1 Tsp Salt
to taste
2 dl Drinking water
as needed
40 g Butter
5mm slice

Instructions

Clean the meat, cut into large cubes, sear in oil, and transfer to a 'slow' pot. Pour broth over the meat and let it simmer, then add 2 tablespoons of majoram, garlic, ground black pepper, and pour more broth until the meat is completely covered. Close the pot and simmer on high heat for about 3 hours, until the meat is tender.

Thicken with a thickening mixture of cold water and a bit of flour, stir and add 1 tablespoon of majoram, crush it in your palms to release its unique aroma. Add a slice of butter and simmer for another 15 minutes. Season with salt and pepper (black ground pepper). Of course, the dish can also be prepared traditionally on a stovetop.