Classic Veal Stew

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21/01/2015
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Preparation20 min.
Cook100 min.
Тotal120 min.
Servings3
"Learn how to prepare tender and succulent veal stew. Here`s one magnificent recipe for it."

Ingredients

  • veal - 17.5 oz (500 g), with the bone
  • potatoes - 9 oz (250 g), small
  • tomatoes - 9 oz (250 g), small
  • carrots - 9 oz (250 g)
  • onions - 9 oz (250 g), small ones
  • celery - roots
  • salt
  • black pepper - peppercorns
measures

How to cook

The most important thing for almost any recipe with veal is to boil it with the bone in order to get a nice broth and a tasty dish overall.

Boil the meat with salt to taste (best if in a pressure cooker) until it's almost ready. Cut it into portions.

Put the onions (whole, peeled and cleaned), carrots (cut into 2 pieces) and black pepper in the pot and boil for about 20 min. Add the potatoes (coarsely chopped) and celery (I cut the head into 1/4 pieces and then into quarters).

After 15 min, add the whole tomatoes. Boil until the potatoes are ready.

When making a veal stew, it is very important to leave the products in large pieces (at least that's how mom taught me). Put one of each in each serving bowl (1 piece of meat, 1 potato, 1 carrot, 1 tomato, 1 onion, 1 piece of celery).

If desired you can also add a red pepper (put it between the onion and potatoes).

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