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Prepare all the ingredients.
In a stockpan, Rissoler the pieces of meat.
Meanwhile, cut carrots and onions in large mirepoix.
Add the mirepoix to the meat and brown it for a few minutes.
sprinkle with flour...
...then roast for a few minutes in hot oven.
Add gradually the veal stock.
Add the tomato concentrate, crushed garlic and the bouquet garni.
Bring to a boil and cook covered in a hot oven.
...decant the pieces of meat.
Pass the sauce through a chinois.
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