Veal Stufino Recipe
Ingredients
| Veal - 1 1/2 pounds shoulder, cut in chunks | ||
| Oil | 3 Tablespoon | |
| Carrot | 1 | |
| Celery - 2 stalks, finely chopped | ||
| Onion | 1 | |
| Garlic | 1 Clove (5gm), minced | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Tomatoes | 2 Cup (16 tbs), skinned | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. In a pan brown veal in the oil and then add the carrot, celery, onion and garlic.
2. Scraping and stirring the pan, pour in the wine and cook for 3 minutes.
3. Add the tomatoes, salt and pepper and cook over medium-high heat for a few minutes to reduce the sauce.
4. Simmer with cover over low heat or bake in a 300°F oven for 1 1/2 hours.
SERVING
5. Serve as desired.
1. In a pan brown veal in the oil and then add the carrot, celery, onion and garlic.
2. Scraping and stirring the pan, pour in the wine and cook for 3 minutes.
3. Add the tomatoes, salt and pepper and cook over medium-high heat for a few minutes to reduce the sauce.
4. Simmer with cover over low heat or bake in a 300°F oven for 1 1/2 hours.
SERVING
5. Serve as desired.
Chef
