Veal Burgundy with oranges

1 Let's prepare the necessary ingredients.
Cut the onion into half rings.
Cut the carrots into circles.
Cut the meat into pieces with a side of 3-4 centimeters.

2 In a high-sided frying pan, melt the butter and fry the onion until translucent.

3

Roll the pieces of meat in flour and add them to the onion. Fry on all sides.

4 Pour in wine and add spices.

5

Wash the oranges well and dry them.
Remove the zest from one orange. This can be done by grating the orange peel on a fine grater. We try to remove only the top layer, without the white pulp.
Next, cut off the peel and white layer from all the oranges down to the pulp and carefully cut out the pulp with a sharp knife so that it is without partitions. Set aside 6-7 slices of orange fillet.

Add chopped carrot zest and orange fillets to the meat.

6 Cover with a lid, bring to a boil and simmer for 20-25 minutes, until the meat is cooked. If, after time, the meat is not ready, simmer again.

7

Garnish the finished dish with orange slices and serve with potatoes.

Bon appetit!