Ingredients

800g-1 kg veal round

1 onion, cleaned

2-3 cloves

3 bay leaves

1 celery stalk with leaves

1 tablespoon Vegeta Beef Stock Powder

Sauce:

200 g canned tuna (in olive oil)

2-3 anchovy fillets

200 g mayonnaise

1 teaspoon capers

lemon juicec from 1 lemon

100 ml water, in which veal was cooked

Decoration:

boiled eggs

pickled gherkins

black and green olives

capers

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 8 Persons60 min

• 1 Place the meat in warm water and cook.
• 2 Spike the onion with cloves and together with bay leaf, celery and Vegeta Beef Stock Powder, add to the meat and cook for about 45 minutes.
• 3 Remove from heat and leave the meat in the water until it cools down.
• 4 Once cooled remove the meat from the water and place in refrigerator overnight. Keep about a cup of water for later use.
• 5 Sauce: Drain the tuna and mix using electric mixer together with anchovies and capers.
• 6 Add lemon juice and mayonnaise, small amount of water (about 100ml) in which the veal was cooked, stir and let cool down in refrigerator.