- Veal - 300 Grams
- Quince - 1/2 Pieces
- Red bulb - 1 piece
- Honey - 1 st. a spoon
- Balsamic vinegar - 2 items. spoons
- Sprigs of rosemary - 2-3 pieces
- White Semi-sweet Wine - 200 Milliliters
- Murphy - 4 pieces
We peel the young potatoes with a brush, cut into halves and boil until ready. We cut Aivu into slices, onions - into thin half rings. Fry 3-4 minutes, then add honey and vinegar, stir and stew for 3-4 more minutes. The sauce should thicken. When thickened - remove from heat. Sauce we transfer to another container, and in a frying pan fry cut into small pieces of veal to form a crust. When the crust appears - pour wine, add rosemary and stew until meat is ready. Spread potatoes and meat on the dish, pour a sweet quince sauce. If desired, for beauty you can pour balsamic cream.
Servings: 3-4