Veal Stew with Onions
Ingredients
3/4 cup Olive Oil
3-1/2 pounds lean stewing veal, cut into 1-inch pieces with
gristle and excess fat removed
1 large onion, chopped
Salt and freshly ground pepper
1/2 cup tomato paste
2 vegetable bouillon cubes
1/2 teaspoon sugar
2-1/2 tablespoons flour
Serves 4
Put the olive oil, veal, and onion into
a large, heavy-bottomed saucepan. Sprinkle with salt and pepper,
mix together, and turn the heat to high. Cook for 5 minutes,
stirring often.
Add the tomato paste, vegetable bouillon
cubes, and sugar, and mix very well. Pour enough cool water
into the pan to almost cover the top of the veal. Bring the
stew to a boil. Sprinkle the flour over the top of the veal.
Immediately reduce the heat to a low simmer and cook, partially
covered, for about 30 minutes without stirring. Then remove
the cover, stir, and simmer uncovered for 1 hour, stirring
occasionally.
Transfer the spezatino to a warmed serving
dish and serve with mashed potatoes.
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