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600g veal rump
100ml white wine
2 cubes for beef soup
500g canned peas
2 teaspoons corn starch
Cut the veal into cubes and fry it in warm oil
Add the finely chopped onions, carrots sliced pieces and the soup cubes.
Pour it with water and steam it over low heat until the meat tender.
Then add the wine, peas, corn starch stirred in little water and steam it for a bit more .
Finally,in the meal add the finely chopped parsley.
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