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  Added: Jul 17, 2007  •  Visited (219)  •  Print version Print this recipe (24)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stewed Veal
(Sofrito)
What You Need:
  • 2½ pounds fully trimmed boneless veal shoulder, cut into ½-inch-thick slices
  • 1 cup flour
  • ½ cup olive oil or vegetable oil
  • ¼ cup white vinegar
  • ½ cup water
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup minced parsley

  • How To Cook:
    1. Coat veal slices with flour. Fry meat in oil until well browned on both sides.

    2. Add vinegar, enough water (up to ½ cup) to barely cover, garlic, salt, and pepper.

    3. Cover and simmer gently until meat is tender and liquid is reduced to a thick sauce, approximately 30 minutes.

    4. Sprinkle with parsley and serve with mashed potatoes.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Grains & Cereals » Flour
    Dish » Stew

     





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