Veal yiouvetsi

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INGREDIENTS

1kg beef (chuck or shoulder)

10g Beef Bouillon (Art. 43945)

350g Tomato Sauce Professional (Art. 55213)

40g Garlic Paste (Art. 55014)

500g medium barley

500g boiling water

A bit of kefalotyri cheese

1 onion (cut into cubes)

2 carrots (cut into cubes)

A little chopped parsley

80ml olive oil

80g red wine

Salt-pepper

IMPLEMENTATION

In a large hot pot, add the olive oil and sauté the veal until brown.
Transfer the meat to another dish and add a bit of olive oil to the hot pan. Sauté the onions, the carrots and the Garlic Paste for 3 minutes.
Return the meat to the pot and sauté for an additional 2 minutes. Pour the red wine.
Lower the heat, season with salt and pepper and add the Beef Bouillon, which has been dissolved in boiling water. Add the Professional Tomato Sauce and let it boil for about an hour.
Put the barley in a pan, add the cooked meat and pour the sauce. Cover with boiling water.
Bake at 180° C for about 30 minutes. Remove from the oven and let it rest for 5 minutes.
Serve with a little chopped parsley and a little kefalotyri cheese.