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Veal Stew with Potatoes

di Academia Barilla

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Veal Stew with Potatoes
1 hours


Friuli Venezia Giulia

Ingredients for 4 people

2 pounds lean veal
1 carrot
1 onion
½ cup tomato sauce
½ cup white wine
4 potatoes
3 ½ tablespoons butter
3 tablespoons extra virgin olive oil
salt and pepper to taste
½ cup all-purpose flour

Preparation 20 minutes preparation + 45 minutes cooking
1. Cut the meat into cubes and flour lightly

2. Chop the onion and carrot into small pieces

3. Heat the extra virgin olive oil and the butter over medium heat, add the chopped onion and carrot and when the onion has browned, add the meat

4. Brown on all sides, then add the white wine and the tomato sauce, salt and pepper and stir

5. When the sauce thickens and the liquid has been absorbed, add the peeled and chopped potatoes

6. Add enough water to completely cover the meat and cook uncovered for 45/50 minutes

7. When the meat and potatoes are tender, remove the pan from the heat and serve warm