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Moschari Noua takes its name from the Greek word “Moschari”, which is veal and “Noix de Veau” which is the top rump, also known as silverside in many other countries.

Noua as we call it in short, is a pot roast beef or veal using the above cut.   It can be cooked in a pressure cooker, in a pot or Dutch oven.

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A Roux (pronounced rou) is a combination of flour and fat,  butter  or oil which are bound together to thicken sauces, gravies and stews. Preparation time: about 15 minutes or more if you want it dark Ingredients: 60 – 70 grams butter 80 grams flour Heat butter in a sauce pan and add flour and …

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