For 4 people
For 4 people
Heat olive oil with finely chopped garlic over medium heat in a skillet.
Brown the paupiettes on both sides until lightly colored once the oil is hot.
Then add the veal stock, white wine, water, mustard and balsamic vinegar.
Mix everything well and simmer over low heat for about 20 minutes, turning the paupiettes from time to time.
Serve the paupiettes with vegetables and starchy foods.
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