Veal in Spicy Sauce
I've been dreaming about veal prepared this way for a long time, and yesterday I bought veal so I'd have no more excuses to keep postponing. Serve with boiled rice (you can add cooked red kidney beans to it) or with mashed potatoes.
Oops, I forgot to take photos during preparation, but I'll upload those tonight as well.
Ingredients
800g veal
2 onions
3 garlic cloves
150 ml tomato paste
1 tablespoon pepper paste
1/2 teaspoon chili (or more, depending on how spicy you like it)
1/2 tablespoon oregano
1 tablespoon sweet paprika
1 pinch cumin (or caraway as substitute)
salt, pepper
4 tablespoons oil
How to prepare veal in spicy sauce
- Cut the meat into cubes. Grate the onion on a coarse grater and crush the garlic.
- Heat 2 tablespoons of oil and fry the meat cubes (seasoned with salt and pepper) in 3 batches, so they're not crowded in the pan and can brown properly, about 5 minutes per batch. Add a tablespoon of oil after each batch if needed. Remove the meat from the pot.
- Add the onion and saute until slightly softened, then add the garlic and saute for a few more seconds.
- Add the tomato paste and pepper paste and fry everything for about 10 minutes, until the paste starts to caramelize slightly.
- Add the paprika, chili, oregano, a little salt, and then the meat, stirring until the meat is well coated with the seasonings.
- Add 3 cups of water and let everything simmer over low heat for 1 1/2 hours, until the sauce reduces and becomes creamy. Stir occasionally and check at the end if the meat is cooked. Taste for salt.
Brown the meat
Fry the paste until caramelized
Add water and simmer
