Ingredients

800 g boneless veal (chuck or blade)

1 tablespoon Vegeta Gourmet Stock Powder

250-300 ml water

25 g corn flour

1 tablespoon worcester sauce

1 teaspoon cumin powder

1 teaspoon brown sugar

thyme

bay leaf

2 garlic cloves, crushed

50 ml vegetable oil

3 hot peppers, cleaned from seeds and sliced

1 onion, chopped

½ teaspoon cayenne pepper

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 60 min

• 1 Cut the veal into cubes, and then cook shortly in hot oil.
• 2 Add onion, two hot chilli peppers, bay leaf, garlic, thyme, cumin and Vegeta Gourmet Stock Powder. Mix well, and while cooking keep adding small amounts of water, just so the juices can mix.
• 3 When the meat has nearly softened, add sugar, worcester sauce, cayenne pepper, and stir.
• 4 Mix corn flour with the left over pepper and sprinkle over the meat.
• 5 Mix thoroughly and pour in the water. Cook for about 10 minutes.