Stew veal with Pistacchi

DIFFICULTY easy
TIME PREPARATION 30 min
TIME COOK 90 min
EQUIPMENT Cutting board, Knife, Pans (large and flat), Hand Mixer, Bolw
CATEGORY Meat


Ingredients x 4/5 persons
4 hg. veal shoulder or undercut are fine
2 medium white onions
2 carrots
1 cup dry white wine
1 liter of vegetable stock
150 grams of shelled pistachios (those are perfect Bronte)
2 cloves garlic
Flour and cornstarch
3 tablespoons butter
Extra virgin olive oil
salt and pepper


DIRECTIONS
Cut the beef into cubes the same size (about 2 / 3 cm)
Finely chop onions and carrots add butter and oil
Add the cornstarch to meat
Combine the meat with vegetables and sauté over medium heat until it will be roasted well (be careful not to burn the carrots and onions)
Add wine and let it evaporate (stirring)
Add the hot broth with salt and pepper.
Cook for about 90 minutes (the meat should be tender)
With the mixer reduce pistachios and garlic to a pulp (must be a very heavy weight) by adding oil.
When the stew is cooked add the pistachio pesto.
SUGGESTION MENÙ VINE