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Veal Stufatino

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Ingredients
  Boneless veal shoulder 2 Pound
  All purpose flour 1 1⁄3 Tablespoon
  Paprika 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Shortening 1⁄3 Cup (5.33 tbs)
  Minced onion 2⁄3 Cup (10.67 tbs)
  Canned tomatoes 2 Cup (32 tbs)
  Tomato paste 2⁄3 Cup (10.67 tbs)
  Chicken stock 3 1⁄2 Cup (56 tbs)
  Sweet basil 1⁄2 Teaspoon
  Oregano 3⁄4 Teaspoon
  Bay leaf 1 , crushed
  White pepper 1⁄2 Teaspoon
  Sauterne 1⁄3 Cup (5.33 tbs)
  Corn starch 1 Tablespoon
Directions

Trim all fat and sinew from veal and cut into bite size pieces.
Mix the flour, salt and paprika and dredge the veal with it.
Melt shortening in saute pan and saute veal cubes until golden brown on all sides.
Add minced onion, canned tomatoes, tomato paste, chicken stock, basil, oregano, crushed bay leaf and white pepper; blend and simmer until veal is tender, about 45 minutes.
When the veal is done, add the Sauterne wine and blend in.
Dissolve the corn starch in a little water; blend in and simmer a few minutes to thicken the sauce.
This is especially good served over Polenta.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
6

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