Ingredients

• 1 kg veal, cut into cubes
• 3 spoons sunflower oil
• 6 spoons of butter
• 1/2 kg of small round onions, cleaned
• 1/2 kg carrots
• 1 cube of vegetable broth
• Fresh spices
• Salt
• Pepper

Instructions

• Season the meat with salt and pepper.
• Warm the sunflower oil in a large stockpot and sauté the meat on all sides, until it browns.
• Add the vegetable cube, some salt and pepper and then cover with hot water and simmer until meat is tender and the water evaporates.
• Next, clean the carrots.
• In a large pan heat the butter and add the carrots and onions. Sprinkle them with sugar and cook until they are glazed, turning them continuously until they are even in color.
• Place the glazed onions and carrots into the stockpot with the meat and mix well.
• Garnish with seasonings and serve.