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Meat alla cacciatora is a typical dish of Italian cuisine, particularly widespread in the Tuscany region. It is a tasty and succulent main course based on veal or beef cooked with a sauce made from onions, carrots, celery and parsley. The meat is slowly braised to make it tender and flavorful. This dish is perfect for many occasions and can be accompanied by sides such as potatoes or grilled vegetables.
Step 1 of 6: Cook the onion in the oil without letting it brown, adding a little water if necessary; add the other vegetables, salt and pepper
Step 2 of 6: Then add the meat, brown it, then add water and cook for about 1 hour and 1/2
Step 3 of 6: When the meat is cooked, remove it from the casserole, pass the vegetables through a sieve, add the sour cream in which two tablespoons of flour, a little water and possibly salt have been mixed, and bring to the boil again
Step 4 of 6: Finally, put the meat back into the sauce obtained and serve with the bread balls
Step 5 of 6: Bread balls: Knead stale white bread crumbs with flour, oil, boiling water and salt
Step 6 of 6: Shape balls with your hands (rather large meatball-sized ones) and cook them in salted boiling water
Recipe by
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk, and Celery
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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