MATERIALS:

700 g Veal Schnitzel

salt and pepper

6 tbsp. Tablespoon oil

2 cloves garlic

1 can sliced mushrooms

1 cube beef

1 cup red wine

1 tsp. Cornstarch


RECIPE

Finely chop the garlic.

Melt a cube of meat in half a glass of warm water.

Heat the oil in a skillet, saute garlic 1 minute.

Add the schnitzel, the cook 2 minutes on each side.

Season to taste.

Take them out and keep them warm.

Pour into the pan the pissed mushrooms and cook for 5 minutes, stirring.

Stir in beef broth to cornstarch.

The drop in the pan with the wine.

Simmer 2 minutes until the sauce thickens, stirring.

Pour the schnitzel.