ROTI DE VEAU A LA ROMAINE



1 kg 1/2 (3,3 lbs) of roast veal, 2 onions, 250 g (0,55 lbs) of mushrooms, 1 knife tip of rosemary in powder, 2 glasses of dry white wine, salt, pepper, 1 chicken stock cube, 50 g (0,11 lbs) of butter.


Pepper and salt the roast veal. 

Let it take color in a fondue pot where you will have deposits fat.

Remember to sear it on all sides. 

Remove the meat. 

In the cooking juices, add the onions and the mushrooms finely cut into strips.

Add the white wine, the chicken broth, and the rosemary. 

Put back to cooking and make simmer for about three quarters of an hour.

Serve with spaghetti/pasta.

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