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.
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Cook the onion in the oil without letting it brown, adding a little water if necessary; add the other vegetables, salt and pepper
Then add the meat, brown it, then add water and cook for about 1 hour and 1/2
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
Finally, put the meat back into the sauce obtained and serve with the bread balls
Bread balls: Knead stale white bread crumbs with flour, oil, boiling water and salt
Shape balls with your hands (rather large meatball-sized ones) and cook them in salted boiling water
Pan
Cutting board
Knife
Store in the refrigerator for up to 2 days
Main dishes of Italian cuisine
Italia, Toscana
