Veal and potato stew
Doses for 4 people:
500-600 g. of excellent veal pulp in large pieces
2-3 medium potatoes equal to 400-600 gr.
2-3 cloves of garlic
3-4 tablespoons of extra virgin olive oil
20 gr. of tomato paste
1 stock cube
half a glass of white wine
optional: pepper and other spices to your taste
Cut the potatoes into large dices.
In a saucepan, start to brown the veal over high heat,
peeling it off with a spatula if it sticks to the bottom.
When well browned, add the garlic cloves
and mix for a few minutes to flavor,
then deglaze with the white wine.
When the wine has completely evaporated, add
the tomato paste and the broth prepared with the stock cube, until covered.
(for convenience, like in the video, you can put the stock cube directly
and immediately pour the hot water)
Finally add the potatoes and mix again.
Start cooking for about 1 hour with the lid partially closed
(in a pressure cooker it will take about 30 minutes, from when it goes under pressure).
During normal cooking, stir occasionally, and top up with broth
if the stew shrinks too much.
Season with salt if necessary.
Now add the spices you want.
Serve at the table as a single dish or as a second course.
music:
Hyperfun by Kevin MacLeod
Link:
License:
#VitaLivingTV #Italiancuisine #stew