Veal stew with potatoes

Here is the recipe of the stew with potatoes from my childhood, the only meat dish that I ate when I was a kid again. I prepared my grandmother, I was preparing my mom the same way you can do that: a simple dish made of veal into small pieces, potatoes, parsley, a little white wine. And pretty much anything else. The meat is very tender and the flavor is just amazing. Maybe it's because I remember the winter evenings in Messina, everyone sitting around the living room table, to argue with the last bite. Try it and let it try to your children, especially to those who do not eat meat: so eat it.

Ingredients for 4 people: 

  • a kilo of veal into small pieces
  • 6 medium sized potatoes
  • a clove of garlic
  • a glass of white wine
  • a golden onion
  • two cups of vegetable broth or veal gravy
  • extra virgin olive oil as required
  • parsley as required
  • salt and pepper

Wash the potatoes and cut them first in half and then into quarters. Saute the potatoes in a pan large enough with olive oil, turning them often: When just browned, remove them and set them aside. In the same pan, with hot oil, Fry the chunks of veal, turning them often and rosolandoli on each side. Take them off and put them aside.

Coarsely chop the onion and a clove of garlic. In the same Pan, lightly Sauté onion and garlic with a little olive oil and vegetable stock. Put the meat in the Pan, raise the heat and deglaze with a glass of white wine. Cook for five minutes. Meanwhile, Add the stock to the meat without covering it entirely. Season with salt. Add plenty of chopped parsley and leave one apart to use them in the future. Cook for 30 minutes over medium heat, covering the Pan half and stirring occasionally.

Arrange the potatoes on meat, always over medium heat. Add salt and cook for 20 minutes with the lid, without stirring. Check the cooking meat and potatoes with a small skewer. After 20 minutes, Add the rest of the parsley, mix and finish cooking. Add the freshly ground pepper.

Serve piping hot stew, with its sauce and abundant homemade bread toasted to make, Obviously, the Slipper. Bon appétit!

THE PAIRING: Floral scents, of white Apple and a savory taste with good acidity, are the hallmarks of this Soave classico Doc (Monte Tenda), produced by Basement Giannitessari, in Roncà, in the province of Verona.

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Hedwig February 4, 2015 at 17:27

Buonooooo pity that today the calf is inflated with antibiotics and more in fact leave a mountain of water. I will try because I know that I like it too hopefully. A hug and good evening.

Sicilians creative in the kitchen February 4, 2015 at 21:15

Hi Hedwig! EH but you'll have your butcher. I buy rarely, but when I take it I know what it is because I have a very good butcher (expensive than a jewelry store). Try it and you tell me, but with the good meat! If you prefer you can also use the beef (a nice fassona for example), is obviously still tastier! I embrace you, ADA

Hedwig February 5, 2015 at 15:09

Unfortunately in Trieste pay gold fish if you go to certain fishmongers as you from your butcher, but unfortunately for this mmmmmmm, great from someone I know I find maybe mutton sarda, and I also think the fassona gotta go see. But this dish I have to do. Big kiss

Sicilians creative in the kitchen February 5, 2015 at 16:48

Hedwig foul with beef, I dare say even chicken! so just tell me what you think! ADA


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