Fuzi with zgvacet

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Goulash from Istria with homemade pasta
1. Dice the veal shoulder and fry it on all sides on oil, added diced onions and garlic and continue to fry a further 10 minutes.

2. Sprinkle the flour and add wine, season with salt and pepper.

3. Tie the sage, thyme and basil together and throw into the pot (if you don't have fresh herbs you can use dried ones). Continue cooking.

4. Puree the tomatoes, add to the sauce, continue cooking for 40 minutes until the meat softens.

5. Cook the fuzi in a big pot of salted water. Mix a little fuzi with sauce. Sprinkle with chopped parsley. Serve the meal immediately with some Parmesan.

- 800 g veal shoulder
- 1 spoon of flour
- 2 onions
- 250 g peeled tomatoes
- 200 ml white wine
- 4 cloves of garlic
- Salt, pepper,
- oil
- thyme
- Sage, basil, parsley

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