Ingredients

• 750g Veal Shoulder
• 300g Onion
• 150g Carrot
• 100g All Purpose Flour
• 1 tablespoon Olive Oil
• 3 Garlic Cloves
• 150g Button Mushroom
• 150g Tomato Purée
• 120ml Red Wine

Tools

• kCook Multi
• Kcook bowl
• Medium bowl

Method

1. Fit coarse grating disc (3) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Add veal shoulder to a clean medium bowl
4. Season
5. Add all purpose flour to the meat
6. Mix with tablespoon until coated
7. Fit stir tool to kCook bowl
8. Add olive oil to the kCook bowl
9. Fit kCook bowl to kCook Multi
10. Attach lid to kCook bowl
11. Heat with filler cap removed - 120°C, speed 3
12. Transfer meat to kCook bowl
13. Cook with filler cap removed - 2 min, 120°C, speed 4
14. Then add garlic clove and button mushroom to the kCook bowl
15. Turn direct prep attachment to position 1
16. Grate onion and carrot into the kCook bowl with direct prep attachment
17. Turn direct prep attachment to position 2
18. Cook with filler cap removed - 3 min, 120°C, speed 3
19. Then add tomato purée and red wine to the kCook bowl
20. Season
21. Cook with filler cap fitted - 55 min, 98°C, speed 1
22. Serve

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