Veal in tomato sauce

Veal in tomato sauce: A savory delicacy

Welcome to the world of cooking! Today, I will present to you an enticing recipe, full of flavors and history – veal in tomato sauce. This dish is an excellent choice for a lunch meal, bringing rich tastes and a delicate texture, perfect to be enjoyed with loved ones.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4

Ingredients needed:
- 800 g veal (choose lean meat with no excess fat)
- 1 cup white wine (a dry wine will add depth to the sauce)
- 4 cloves of garlic (for a flavorful taste)
- Juice of 1 lemon (for a touch of freshness)
- 1 teaspoon cinnamon (adds a warm and slightly exotic flavor)
- 2 tablespoons vinegar (helps tenderize the meat)
- 1 teaspoon sugar (to balance the acidity)
- 2 tablespoons flour (to coat the meat)
- Olive oil (enough for frying)
- 200 g canned tomatoes (with sauce for a rich taste)
- Salt and pepper (to taste)
- Hot paprika (optional, for a bit of spice)

Step by step:

1. Preparing the meat: Start by slicing the veal into thin pieces about 5 mm thick. Then, use a meat mallet to pound each slice to make it more tender. This step is essential for achieving a delicate texture.

2. Coating in flour: After pounding the meat, coat each slice in flour, ensuring it is evenly covered. Shake off the excess flour to avoid a thick crust.

3. Frying the meat: Heat olive oil in a large skillet over medium heat. Add the veal slices and fry them until golden brown on all sides, about 3-4 minutes per side. My advice here is not to overcrowd the skillet – cook the meat in batches if necessary to achieve even frying.

4. Adding the flavors: Once the meat is fried, add the sliced garlic and let it sauté for 1-2 minutes until fragrant. Then, pour in the white wine and vinegar, stirring gently to deglaze the skillet. Let the sauce simmer on low heat until it evaporates, usually around 5 minutes.

5. Boiling the meat: Cover the meat with water, add cinnamon and sugar. This step not only helps tenderize the meat but also adds a sweet-sour flavor. Simmer on low heat for about 30 minutes until the meat is tender.

6. Finishing the sauce: Add the canned tomatoes along with their sauce, salt, pepper, and if you like, a sprinkle of hot paprika. Let everything simmer on low heat until the sauce thickens, about 15-20 minutes. Finally, add the lemon juice for a touch of freshness.

Serving and side dish suggestions:
Veal in tomato sauce is served hot, and I recommend pairing it with creamy mashed potatoes or aromatic rice pilaf. These sides not only complement the dish but also bring a pleasant texture that contrasts with the rich sauce.

Nutritional information and calories:
This veal in tomato sauce recipe is an excellent source of protein, having about 400 calories per serving, depending on the exact ingredients used. Veal is rich in iron and vitamin B12, essential for blood health and the nervous system.

Variations and useful tips:
If you want to add a touch of originality, you can experiment with adding vegetables such as carrots or bell peppers to the sauce, to add extra nutrients and color. Additionally, you can replace white wine with red wine for a more intense sauce.

This veal in tomato sauce recipe is easy to prepare but offers a sophisticated and flavorful meal. Perfect for a special occasion or a family dinner, it will surely impress anyone who savors it.

Enjoy your meal and don’t forget to enjoy every step of cooking!