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Veal Stew With Tomatoes And Green Peppers

chef.gonzalo's picture
Ingredients
  Veal shoulder 2 Pound, cut into 1 1/2 inch cubes
  Lard 4 Tablespoon
  Onions 2 Cup (32 tbs), finely chopped
  Garlic 1⁄2 Teaspoon, finely chopped
  Hungarian paprika 1 Tablespoon
  Tomatoes 3 Medium, peeled
  Green pepper 1 Medium
  Salt To Taste
Directions

MAKING
1) Take a heavy 4- or 5-quart saucepan and melt lard in it over medium heat.
2) Add in onions and garlic and sauté them for 8 to 10 minutes until the onions are lightly colored.
3) Take them off from heat and mix in paprika, stirring continuing until the onions are well coated.
4) Mix in veal and then cover the mixture tightly.
5) Reduce heat to its lowest point and boil the mixture for 1/2 hour.
6) Mix in tomatoes and cover and cook the mixture for 1/2 hour longer, stirring occasionally.
7) Stir in green peppers and again cover and cook for 1/2 hour more, stirring occasionally, until the veal is soft.
8) Adjust seasoning.

SERVING
9) Serve hot at once with boiled potatoes, dumplings or noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Veal
Preparation Time: 
15 Minutes
Cook Time: 
100 Minutes
Ready In: 
115 Minutes
Servings: 
6

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