| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Greek, Meats, Main dish |
5 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 1/2 |
lb |
Lean veal; in 1-1/2" cubes |
| 2 |
|
Garlic cloves |
|
|
Salt & freshly ground pepper |
| 1/4 |
c |
Red wine vinegar |
| 2 |
tb |
Dry red wine |
| 3 |
|
Peeled tomatoes; chopped |
| 1 |
lg |
Bay leaf |
| 1 |
tb |
White or brown sugar |
| 1 1/2 |
lb |
Small white onions; peeled |
| 1/4 |
c |
Chopped fresh parsley |
| 2 |
tb |
Butter; cut into bits |
| 1 |
|
Cinnamon stick |
| 3 |
|
Whole cloves |
INSTRUCTIONS
In a baking-serving casserole, heat the oil, then add the veal and saute on
all sides. Add the garlic and season with salt and pepper. Stir with a
wooden spoon, then add the vinegar, wine, tomatoes, bay leaf, sugar, and
enough water to cover the veal. Arrange the onions over the meat, sprinkle
the parsley and butter bits over the top, and slip the spices in between
the meat and the onions. Shake the casserole a few times, then cover with
an inverted plate to keep in place and cover tightly with a lid (using a
little flour-water paste around the inside of the lid to seal if you wish).
Bake in a slow oven (300 F) for 2 to 2-1/2 hours or over minimum heat on a
burner, until the veal and onions are tender. Remove from the heat and
serve warm. Note: After peeling the onions, pierce the root end of each
onion with the tip of a small, sharp knife, then slash again at a right
angle to make a cross. This will keep the onion whole and intact during the
cooking process.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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