Veal stew Recipe

Cut the veal into medium-sized pieces. Chop the onion finely. Peel the tomatoes and blend. Wash the herbs well and finely chop.

Put the meat in a thick-bottomed saucepan and simmer in your own juice over low heat under the lid until the juice is completely dry. Add the creamy butter and chopped onion. Cook together over medium heat for 10 minutes, until the onions are golden brown.

Pour in the blended tomatoes, bring to heat, cover with a lid and simmer for 30 minutes, until the meat is fully tender and the sauce has thickened. Finally, add chopped herbs (save the portion so that you can sprinkle them alive when serving), foreign seasoning, salt, finely chopped hot pepper. Boil for another 5 minutes and set aside.