Veal in tomato sauce

Delicious Veal in Tomato Sauce Recipe

When it comes to dishes that combine rich flavors with a tender texture, veal in tomato sauce is undoubtedly a favorite for many. This recipe not only brings a touch of refinement to your table but also a culinary story that connects us to ancient traditions. The origins of this recipe are lost in the mists of time, having been adapted over generations in various corners of the world. Every family has its own version, but today we present you with a simple recipe that has a unique taste, sure to delight your senses.

Total preparation time: 1 hour and 30 minutes
Servings: 4-6

Ingredients:
- 800 g lean veal
- 1 cup white wine
- 4 cloves of garlic
- Juice of 1 lemon
- 1 teaspoon cinnamon
- 2 tablespoons vinegar
- 1 teaspoon sugar
- 2 tablespoons flour
- Olive oil (about 3-4 tablespoons)
- 200 g canned tomatoes (with juice)
- Salt, pepper to taste
- Hot paprika (optional)

Preparation:

1. Preparing the meat: Start by slicing the veal into thin pieces, about 5 mm thick. These slices will absorb the flavors and tenderize faster. Use a meat mallet to gently pound them, making them more tender and ensuring even cooking.

2. Dredging in flour: After pounding the meat, dredge each slice of veal in flour, making sure it is evenly coated. Shake off the excess flour; this step will help form a delicious crust during frying.

3. Frying the meat: Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the veal slices and fry them on all sides until golden. The veal does not need to be fully cooked at this stage, as it will continue to simmer in the sauce.

4. Adding flavors: Once the meat is fried, add the sliced garlic cloves. They will add an unmistakable aroma. Pour the white wine and vinegar over the meat and let it simmer on low heat until the liquid has reduced significantly.

5. Boiling the meat: Cover the meat with water and add the cinnamon and sugar. The cinnamon will provide a subtle, warm flavor, perfect for balancing the acidity of the sauce. Let it simmer on low heat until the meat becomes tender, about 30-40 minutes.

6. The sauce: Add the canned tomatoes along with their juice, salt, pepper, and hot paprika if you desire a bit of spice. Let the sauce simmer until it thickens, stirring occasionally.

7. Finalizing: Finally, add the lemon juice to give the dish a fresh taste. Mix well and let it simmer for a few more minutes.

8. Serving: This recipe pairs perfectly with creamy mashed potatoes or fluffy rice pilaf. A fresh green salad can add a pleasant contrast and a note of freshness to your meal.

Nutritional benefits:
Veal is an excellent source of quality protein, also containing vitamins B12, B6, and important minerals like iron and zinc. This dish is not only tasty but also nutritious, making it ideal for inclusion in your daily diet.

Practical tips:
- Choose high-quality veal, preferably from a trusted source. This will directly influence the taste and texture of the dish.
- You can vary the recipe by adding vegetables such as carrots or bell peppers to the sauce for extra nutrients and a colorful appearance.
- If you are looking for a quicker option, you can use beef, but the cooking time will differ, requiring more time to tenderize the meat.

Frequently asked questions:
- Can I use pork instead of veal? Yes, but the flavor will be different, and the cooking time will change.
- How can I make the sauce spicier? By adding more hot paprika or even a few finely chopped hot peppers.

Ideal pairings:
This veal in tomato sauce pairs wonderfully with a dry white wine that will complement the flavors of the dish. Additionally, a fresh lemonade is an excellent choice to balance the richness of the sauce.

So, get ready to indulge your taste buds with this simple and flavorful veal in tomato sauce recipe. Whether you serve it at a family dinner or a festive meal, it is sure to be a hit. Enjoy!

 Ingredients: 800 g lean veal 1 cup white wine 4 cloves of garlic juice of 1 lemon 1 teaspoon cinnamon 2 tablespoons vinegar 1 teaspoon sugar 2 tablespoons flour olive oil 200 g canned tomatoes (with sauce) salt pepper hot paprika