Veal stew in wine sauce and potatoes

Name: Veal stew in wine sauce and potatoes - Georgia K.
Ingredients: 1.5 kg of veal muscle; 1 onion; 1.5 kg of diced potatoes; salt; pepper; 400 ml of red wine; pepper paste in a jar; fresh parsley

Diverse - Veal stew in wine sauce and potatoes by Georgia K. - Recipia

To prepare a delicious meat dish with potatoes and a cabbage salad that will delight the taste buds, we will follow a series of simple yet essential steps to achieve a savory result. We start by peeling the potatoes, making sure to remove the skin and any imperfections. Once peeled, we cut them into appropriately sized cubes so that they cook evenly and absorb the flavors of the dish. Next, we wash the meat, preferably pork or beef, depending on individual preferences. Once the meat is clean, we cut it into cubes, ensuring that the sizes are uniform for even cooking. In a frying pan or deep pot, we sauté the finely chopped onion in a little oil until it becomes translucent and starts to release its aroma. Over the onion, we add two tablespoons of pepper paste, which we can prepare at home or buy from the store. This paste will give the dish an intense flavor and a special taste. After the pepper paste is well incorporated, we add the cubed meat. We mix well so that each piece of meat is coated with the onion and pepper paste mixture. To enrich the taste of the dish, we add a glass of wine, which will give the dish a distinct note. We put the lid on and let the meat simmer on low heat, stirring occasionally. If we notice that the liquid is reducing too much, we add water, being careful not to add too much so as not to dilute the flavors. After about 30 minutes, we add the cubed potatoes over the meat, gently mixing to incorporate them. We let everything boil under the lid for another 30 minutes, checking occasionally if more water is needed. Finally, we add the finely chopped parsley, which will add freshness to the dish. To complete this delicious main course, we serve the dish alongside a cabbage salad. We cut the cabbage into strips of desired size, depending on preferences, and place it in a large bowl. We add olive oil, salt, and pepper to taste, mixing to evenly distribute the seasonings. Then, we add four tablespoons of thick sour cream, which will make the salad creamier, and add vinegar to taste, to balance the flavors. We finish with two tablespoons of sugar, which will bring a pleasant contrast. We mix everything well, and the salad is ready to serve. This combination of meat with potatoes and cabbage salad is perfect for a family meal, bringing together traditional flavors and culinary satisfaction. Enjoy every bite!

Ingredients

1.5 kg of veal muscle
1 onion
1.5 kg of diced potatoes
salt
pepper
400 ml of red wine
pepper paste in a jar
fresh parsley

Veal stew in wine sauce and potatoes

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