Veal Breast in Beer Sauce

Cream butter, rub veal breast slices with salt and pepper and quickly fry in hot fat on both sides. Remove the meat from the pan and keep warm, finely chop the onions, peel and slice the carrots, fry in the drippings. Pour some beef broth and light beer, add the meat and let it stew in the oven at 200 °C. After about 1 hour, add skinned tomatoes, cut into cubes and sliced zucchini, and finish cooking for another 20 minutes. Season with rosemary, garlic and tomato paste and serve sprinkled with parsley.

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