Wash and peel onions.
Cut veal stew into pieces.
Combine veal and onions in a casserole dish.
Add salt, bay leaves, pepper, olive oil, peeled and chopped tomatoes, garlic and enough water to cover.
Cook, covered.
Stew for about one hour over low heat.
Cut veal into chunks.
Dredge Veal in flour.
Heat oil in pressure cooker and brown veal-set aside veal.
In same oil, saute chopped onions and chopped garlic until lightly browned.
Add veal back to pot along with the rest of the ingredients.
Put pressure cooker cover on and bring to full.
Cook at full for 15 minutes.
Turn off heat and let cooker come down to temp slowly.
Serve over rice.
owl; shake off excess. Sprinkle veal with salt and pepper. Heat
place bacon, butter, onions and mushrooms in pan, saute until softened, remove and place aside add veal, brown on all sides.
add bacon mixture back to pot, add water and bring to boil, simmer covered for 1 hr add sour cream, do not boil, granish w/paprika.
Brown meat in oil.
Saute onion in remaining fat for 3 minutes.
Return meat to kettle; sprinkle with 1 teaspoon salt and flour.
Stir 1 minute over medium heat.
Dissolve bouillon cubes and add to kettle.
Add bay leaf and marjoram.
Bring stew to boiling.
Cover and simmer 1 1/2 to 2 hours.
Serve over rice.
nd pitted olives.
Simmer for about 1 1/2 hours
Heat 3 tablespoons butter and fry meat (do not brown).
Remove meat.
Fry onions 5 minutes.
Remove.
Melt remaining butter with meat juices.
Add flour and cook gently 3 minutes.
Stir constantly.
Add broth.
Bring to boil, stirring.
Simmer 20 minutes.
Add veal, carrots and onions.
Cook and cover on low heat for 45 minutes.
Add mushrooms and cook 15 minutes.
Remove from heat.
Stir in cream, lemon juice, salt and pepper.
Reheat without boiling.
Season veal and pork with salt, pepper,
Dredge meat with flour.
Brown slowly on all sides in shortening.
Add seasonings and water to cover.
Cover and simmer 1 1/2 to 2 hours.
Add whole vegetables, cover again and continue cooking slowly until meat and vegetables are done, about 30 minutes.
Thicken stock for gravy.
Garnish with cooked peas, if desired.
Trim fat from meat; rinse and put in a pot with oil, garlic and onion.
Let cook until meat is brown (about 20 minutes).
Mix the tomatoes with a cup of water and add to the stew.
Add parsley, salt, pepper, oregano, frying peppers and mushrooms. Cover and let cook until tender and meat is done.
Boil potato cubes in a pot of water until fork-soft.
Drain.
Serve potatoes and stew together.
at, stirring every 10 minutes for about an hour, or until
dding them to the stew.
For the stew: Melt butter in medium
For the Stew:
Season the beef generously
Veal:
Dust veal pieces in flour, garlic powder,
eat. Working in batches, brown veal for 3-4 mins. Remove from
t clay pot for 10 minutes, drain.
Toss veal with flour
ver medium-high heat. Season veal with salt and pepper, and
rst, prepare all the meats for the stew. Combine beef tongue and tripe
pop it into boiling water for a few seconds to help
Sprinkle the veal with the salt and pepper.<