- Dry white wine - 100 milliliters
- a bunch of Parsley - 1 piece
- Pepper and salt - - To taste
- Leaf bay - 4 pieces
- Quince - 1-2 pieces
- Carrot - 1 piece
- Garlic - 2 Teeth
- Onions - 2 Pieces
- Heart of a veal - 600 Grams
1. Cut the heart in half, and take one half. Cut it in small pieces, then rinse thoroughly in running water. In a saucepan with meat, add black pepper peas, bay leaf, onions and carrots. Approximately cook for about 40 minutes. 2. Let the meat pieces cool in the broth. This is to ensure that the meat remains soft. Now we need quince, pepper, greens, garlic and onions. All this must be prepared. 3. We clean and cut into small cubes onions, quince is cut medium-sized pieces, peppers cut into small straws, the heart is cut to taste. Greens and garlic must be crushed. 4. In the heated oil, weave the onion, to transparency, add white wine and quince, with the lid closed, stew for about 3 minutes. Now add the meat and pepper. Stir and simmer for another 5 minutes. Before the end of cooking, add the greens, and garlic, cover with a lid and let it brew.
Servings: 6