Drive away with green broad beans and ricotta
31 recipes
Veal stew and vegetables
ingredients
servings
2
Courgette
1 unit
Red peppers
1 unit
Curry powder
4 spoons
Tomato pulp
300 grams
Salt
to taste
Brown sugar
to taste
Extra virgin olive oil
to taste
Tropea onion
1 half
White table wine
1 glass
Veal shoulder
200 grams
second courses from Italy
Veal stew and vegetables
Veal stew and vegetables
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A tasty variant to combine meat and vegetables in a simple way
preparation
step 1
First, marinate the veal morsels with 4 tablespoons of curry powder, massage the meat well and store at room temperature, proceed with the subsequent preparations.
step 2
Cut the onion coarsely (or into small pieces depending on your preference) and let it brown with a drizzle of olive oil in a saucepan. Cut a pepper into small pieces and a diced zucchini.
step 3
Add the bell pepper to the onion mixture and brown for a few minutes, then add the zucchini and brown. Add the veal morsels and brown for 3 minutes, then blend with white wine and allow the alcohol to evaporate over a moderate flame.
step 4
As soon as the wine has evaporated add the tomato puree and a teaspoon of sugar (I always add it to the tomato preparations so as to regulate the acidity of the tomato). Cook over a low heat for 10 minutes.
step 5
Season with salt and continue cooking for another 20 minutes, turning from time to time.
step 6
After about 30 minutes of cooking, the tomato pulp will shrink and the dish will be ready. Serve and enjoy the softness of the morsels that will melt in your mouth along with the curry that will have given the dish a unique and unmistakable flavor.
