Friday, January 3, 2025

Veal stew with potatoes



Stews, roasts, boiled meats, there are many ways to prepare meat, including a timeless, easy, and tasty homemade specialty: veal stew with potatoes. The long and sweet cooking with aromatic herbs releases those aromas that make your mouth water already during the preparation which, like all good things, requires a little patience. But the secret of this dish also lies in the choice of the cut of meat, a tender veal breast cleaned of connective tissue, or the fibrous part that does not melt like fat during cooking and tends to harden the meat. As with any traditional dish, each family keeps its own recipe and secrets, but one thing is certain and unites all versions: the scarpetta with bread to savor the superb creamy sauce! Here I offer you my version of veal stew with potatoes, and how do you prepare it?

INGREDIENTS

Veal pulp 1 Kg
Potatoes 1 Kg
Carrots 1
Celery 1 coast
White onions 1
Extra virgin olive oil 20 g
Meat broth 1 l
Salt to taste
Black pepper to taste
Flour 00 20 g
White wine 50 g
Sage 1 sprig
Rosemary 1 sprig
Thyme 1 sprig

Preparation

o prepare veal stew with potatoes, start by washing and peeling carrot, onion and celery, then chop them for sautéing, to best carry out this operation you can consult our cooking school: how to make sauté. Take the whole veal meat, remove the connective tissue if present, i.e. the translucent white parts that could make the meat tough after cooking and cut it first into slices and then into bite-sized pieces. Take a large pan with a high edge, heat the olive oil and then add the mince for the sauté, season for 5 minutes over medium heat then add the veal chunks. Salt and pepper to taste and brown the meat for 4-5 minutes. At this point, add the previously sifted flour by pouring it in a rain, so as to avoid lumps in the cooking juices. After it has been absorbed, deglaze the stew with the white wine, let it evaporate completely and then cover the stew with the meat broth. Season with sprigs of aromatic herbs previously tied together, so that they can then be easily retrieved and removed from the pan. Cover the preparation with a lid and continue cooking for 1 hour, stirring occasionally. After this time, remove the aromatic herbs with kitchen tongs. Meanwhile, wash and peel the potatoes and cut them into cubes as large as veal bites. Add the diced potatoes to the preparation. Continue cooking for another hour with the lid on, stirring occasionally until the potatoes and veal are tender. Serve the veal stew with potatoes hot.

Preservation
The veal stew with potatoes can be kept in the refrigerator in an airtight container for a couple of days. It is possible to freeze it if you have used fresh meat.

Advice
Do you want to make your stew even richer? Also add peas to give an extra touch of flavor and color! And to create a single dish, add white rice as an accompaniment.


 

No comments:

Post a Comment

Piadina with Rocket Pesto, Artichokes, Stracchino and Ricotta

Is a gourmet proposal that combines goodness and lightness. The delicious homemade rocket pesto, the artichokes quickly blanched in acidulou...