Italian Beef Stew
Meat stew with potatoesA traditional peasant dish, spread throughout Italy. For an optimal result it is important to choose meat. Similar dishes are also prepared abroad, such as Hungarian goulash. Meat stew is a typical dish of Italian cuisine. But in reality, there are many variations worldwide, from Hungarian goulash to stews of oriental cuisine. In Italy the meat stew is prepared differently depending on regional traditions. But in the end, it is a dish that unites Italy from North to South. It is the dish that restores the sense of family and staying at home. The preparation of the recipe is a bit laborious, because it requires slow and delicate cooking. For a perfect cooking of the stew, the first secret is the choice of meat. The second secret is to have at least two hours available for slow and delicate cooking. For the choice of meat, it is desirable to use a cut rich in connective tissue. This feature will ensure that during cooking the meat becomes gelatinous, very soft, also giving more body to the sauce.
The ingredients for veal stew with potatoes
600 gr of veal pulp (walnut or ready pieces for stew)500 gr of potatoes1 small carrot1/2 celery stalk1 small onion1/2 glass of dry white wine2 ladles of vegetable or meat brothrosemaryextra virgin olive oil1 tablespoon butter1 tablespoon flour saltPepper
How to prepare the stewFor the veal stew recipe, marinate for one night the morsels of meat collected in a bowl, with a stalk of celery, half a carrot, a slice of onion (all diced), bay leaf, 2 cloves of garlic, 2 glasses of white wine, then separate the meat from the wine and vegetables. Fry the latter in a saucepan with the rest of the chopped onions and a little oil; separately, brown the morsels of meat very well with a little oil, then transfer them to the saucepan of the sauté with their cooking bottom; Stir, add 2 glasses of wine (not that of the marinade), so much broth to cover the meat flush, salt, pepper and stew slowly, covered, for about 2 hours, then remove the meat and blend all the sauce. Serve the stew with the sauce hot, possibly accompanied by mashed potatoes.
Meat stew with potatoes
A traditional peasant dish, spread throughout Italy. For an optimal result it is important to choose meat. Similar dishes are also prepared abroad, such as Hungarian goulash. Meat stew is a typical dish of Italian cuisine. But in reality, there are many variations worldwide, from Hungarian goulash to stews of oriental cuisine. In Italy the meat stew is prepared differently depending on regional traditions. But in the end, it is a dish that unites Italy from North to South. It is the dish that restores the sense of family and staying at home. The preparation of the recipe is a bit laborious, because it requires slow and delicate cooking. For a perfect cooking of the stew, the first secret is the choice of meat. The second secret is to have at least two hours available for slow and delicate cooking. For the choice of meat, it is desirable to use a cut rich in connective tissue. This feature will ensure that during cooking the meat becomes gelatinous, very soft, also giving more body to the sauce.
The ingredients for veal stew with potatoes
600 gr of veal pulp (walnut or ready pieces for stew)
500 gr of potatoes
1 small carrot
1/2 celery stalk
1 small onion
1/2 glass of dry white wine
2 ladles of vegetable or meat broth
rosemary
extra virgin olive oil
1 tablespoon butter
1 tablespoon flour
salt
Pepper
How to prepare the stew
For the veal stew recipe, marinate for one night the morsels of meat collected in a bowl, with a stalk of celery, half a carrot, a slice of onion (all diced), bay leaf, 2 cloves of garlic, 2 glasses of white wine, then separate the meat from the wine and vegetables. Fry the latter in a saucepan with the rest of the chopped onions and a little oil; separately, brown the morsels of meat very well with a little oil, then transfer them to the saucepan of the sauté with their cooking bottom; Stir, add 2 glasses of wine (not that of the marinade), so much broth to cover the meat flush, salt, pepper and stew slowly, covered, for about 2 hours, then remove the meat and blend all the sauce. Serve the stew with the sauce hot, possibly accompanied by mashed potatoes.
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