Braised veal and mushroom stew with mashed

• Clean the meat by removing grease and nerves. Stuff with bacon and tie.

• Cut the filleted garlic, dice the onion, cut the carrot and leek into half-moons and the pear tomato into quarters.
• Make a white stock.
• Brown the meat in a casserole or in the oven, season with salt and pepper and set aside.
• Add the vegetables to the same pan used for browning the meat, (assuring the juices are not burned), heat vegetables well and allow them to soak up all the juices left by the meat. Add the veal, the wine and the stock or water, without covering the meat.
• Allow to boil, making sure it doesn't dry up and keeping the meat wet until it is tender (introduce a skewer).
• Remove the meat and leave to cool well (prepare the meat, if possible, the day before). Cut into thin fillets and place them, extended and overlapped, on plates.
• Elaboration of the sauce: blend the vegetables and season.

SET UP

• Sauté the veal and let it boil with the sauce.
• Plate up the meat with the sauce and the cut and sautéed mushrooms.
• Serve with mashed potatoes on the side.