Al-Ahram Weekly Online
23 - 29 August 2001
Issue No.548
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Vegetable veal stew

By Moushira Abdel-Malek

Ingredients:

1kg veal steaks
plain flour
500gms baby onions
500gms carrots (chopped)
4 sticks celery (chopped)
500gms boiled peas
1tbsp chopped fresh parsley leaves
1/2 cup stock
1 1/2 cups dry red wine
2tbsp corn oil
salt + pepper + allspice + grated nutmeg

Method:

Cut steaks into 2cm cubes. Toss in flour. Shake away excess flour. Heat oil in pan. Cook cubes in batches until well browned. Drain on absorbent kitchen paper. Add onions, stirring until lightly browned. Add wine and stock. Cook, stirring, for a couple of minutes. Season and simmer covered for 45mn, stirring occasionally. Add carrots and celery. Cover and cook for a further 20mn. Add peas and cook for 15 more minutes. Serve stew sprinkled with parsley, with rice aside and a green salad.

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