Onion stew

750 g veal
100 g butter or lard
1-2 heads (100 g) onion
10 cloves garlic
1 kg small onions (shallots)
2-3 (200 g) tomatoes
1 tsp (10 g) tomato paste
1 tbsp (10 g) flour
2-3 bay leaf
1/2 cup (100 ml) wine
1 tsp (5 g) red pepper
10-15 peppercorns
Cut the meat into small pieces and fry gently in some of the fat, then remove. In the same fat fry until golden color chopped onion, then add the flour, which also fry the tomato paste and red pepper. Returns to the meat, pour the wine and hot water, add salt and boil together with black pepper and bay leaf. When the meat is tender, add small onions, pre-cooked in two waters, and then steamed in the rest of the fat cloves of garlic peeled and finely chopped tomatoes. The dish is boiled for several minutes and remove from fire.
0 users
01 Dec 2002


Tihomir Petrov Petrov

04 Mar 2005

It is very nice dish, as long as there is someone to do it, but generally is super delicious.

This is one of my favorite *cooked meal.* Very very tasty :) I recommend in January

dish is really tasty!

The recipe is very good and try the others are good.