Veal and Tomato Stew

Veal and Tomato Stew Recipe:

  1. Cut 1 1/2 pounds veal into 2-inch cubes.
  2. In a heavy skilled, brown the veal in 3 tablespoons olive oil.
  3. Drain the cubes.
  4. Put them in a braising kettle.
  5. In the fat remaining in the skillet, brown lightly 1 onion, chopped and 1 clove garlic, crushed.
  6. Stir in 1 tablespoon flour and add 2 cups chicken or veal stock.
  7. Add 3 large ripe tomatoes, peeled, seeded and coarsely chopped, the juice of 1/2 lemon, a pinch of Orégano and salt and pepper to taste.
  8. Cover the kettle.
  9. Simmer the mixture slowly for 1 hour.
  10. In a saucepan sauté in butter 12 whole mushrooms for 3 or 4 minutes.
  11. Add them to the kettle.
  12. Cook the stew 1/2 hour more, until the meat is tender.
  13. Turn the stew into a serving dish.
  14. Sprinkle it with chopped parsley and garnish it with triangular croutons sautéed in butter.
  15. Serve the stew with fluffy rice or baked potatoes and a mixed green salad.

List of ingredients required:

  • 1 1/2 pounds veal.
  • 3 Tablespoons olive oil.
  • 1 Onion, chopped.
  • 1 Clove of garlic, crushed.
  • 3 Large ripe tomatoes, peeled, seeded and coarsely chopped.
  • Juice of 1/2 lemon.
  • Pinch of Orégano.
  • Butter.
  • 12 Whole mushrooms.
  • Chopped parsley.
  • Triangular croutons.
  • Fluffy rice or baked potatoes.
  • Mixed green salad.


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