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What You Need:
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1/3 cup all-purpose flour
2½ teaspoons salt
¼ teaspoon freshly ground black pepper
2 pounds boneless veal shoulder, cut into 1-inch cubes
2½ tablespoons butter
¼ cup olive oil
2 medium yellow onions, peeled and sliced
3 cloves garlic, peeled and finely chopped
1 cup Beef Stock or use canned
1 cup dry red wine
3 tablespoons finely chopped parsley
2 tablespoons tomato paste
1 cup sliced carrots
2 cups coarsely chopped tomatoes, fresh or canned
1½ cups green bell pepper, cored, seeded, and cut into ¼-inch strips
4 cups cubed eggplant (½-inch cubes)
2 cups cubed zucchini (½-inch cubes)
2 cups cleaned and thinly sliced leeks (white parts only)
2 cups peeled and chopped turnips
2 cups peeled and chopped celery root
2 cups peeled and chopped parsnips
3 cups thinly sliced green cabbage
1 cup trimmed and julienned string beans
½ cup seedless green grapes
½ teaspoon dried marjoram
½ teaspoon dried thyme, whole
Salt and freshly ground pepper to taste
GARNISH
Plain yogurt or sour cream
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Translate this recipe:
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| How To Cook: |
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1. In a bowl combine the flour, ½ teaspoon of the salt and ½ teaspoon of the pepper, or more to taste. Add the veal and toss until the cubes are completely coated.
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2. Remove the meat from the flour, sifting it through your hands to shake off the excess flour. Saute the veal in the butter and oil in an 8- to 10-quart Dutch oven over medium-high heat, stirring frequently, until brown on all sides, about 5 minutes.
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3. Add the onions and garlic and cook, stirring frequently, until the onions are soft, about 5 minutes. Add all of the remaining ingredients, except the yogurt or sour cream, and stir until well mixed.
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4. Cook covered, over high heat until the liquid boils. Season with salt and pepper to taste.
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5. Place in a preheated 350°F oven. Bake stirring several times during cooking, until the vegetables are very tender, about 1 hour. Serve hot. Garnish each serving with yogurt or sour cream.
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