Stewed veal is a tasty main course made with veal pulp slowly cooked in a flavorful tomato sauce enriched with green olives. The addition of bay leaf gives this preparation an irresistible aroma. Served hot, stewed veal melts in your mouth and is a perfect dish to enjoy on cold days.
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Slice the onion and wilt it in oil and butter; add the meat cut into chunks and let it take on flavor
Add a bay leaf, a sprinkling of flour, salt, pepper, tomato paste and 3 ladles of broth
Cook for 1 hour and 30 minutes, adding more broth if necessary
Shortly before the end, add the pitted olives cut in half
Pan
Wooden spoon
Store in the refrigerator in an airtight container for up to 2 days.
Stewed veal is a typical dish of Italian cuisine, particularly widespread in the Emilia-Romagna region.
Italia
| Energy (kcal) | 91.7 |
| Carbohydrates (g) | 1.14 |
| of which Sugars (g) | 1.06 |
| Fat (g) | 3.21 |
| of which Saturates (g) | 0.63 |
| Protein (g) | 14.14 |
| Fiber (g) | 0.93 |
| Sale (g) | 0.07 |
