Romanian Veal Stew

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Instead of fresh tomatoes, you can use tomato paste, at a ratio of 1 can (or 3 tablespoons) for every 0.5 kg of veal. This will significantly reduce cooking time and give the dish a richer flavor and color.

Ingredients

Garlic - 3 cloves
Tomatoes - 6 pieces
Ground Black Pepper - to taste
Paprika - 1 teaspoon
Spanish onions - 2 heads
Veal - 17.6 oz

Step by Step guide

Step 1

Slice the red onion into rings and sauté in vegetable oil. When the onion becomes soft, add finely chopped garlic and continue to sauté for another 3 minutes.

Step 2

Cut the veal into small pieces and add it to the pan with the onion and garlic. Season with salt, pepper, and add paprika. Sauté over high heat, stirring frequently, for 5-6 minutes, ensuring nothing burns.

Step 3

Add water, cover with a lid, reduce the heat to medium, and simmer for 8-10 minutes.

Step 4

Blanch the tomatoes in boiling water, peel off the skin and remove the seeds. Finely chop the flesh and add it to the nearly cooked meat. Mix thoroughly and cover again, allowing to simmer on low heat for about 15-20 minutes, adding a little more water if necessary.