Food for Soul

Beef stew with caramelized onions and red wine

1 kg. veal, cleaned of veins
salt to taste
black pepper to taste
2 tbsp. oil
2 tbsp. butter
3 medium onions, cut into thin slices or 2 handfuls of small onions
2 tsp. sugar
2 tbsp. flour
1 and 1/2 tsp red wine
1 tbsp. tomato puree
1 tsp chicken or beef broth
thyme , oregano to taste
Method of preparation: In a non-stick pan, fry the meat, cut into small cubes, in the oil until browned, for about 5 minutes. Add the butter, onion and salt. Allow the onion to soften, stirring several times. Reduce heat, sprinkle with sugar and stir. Allow the onion to caramelize for about 10 minutes. Add the flour, thyme and wine. Bring the mixture to a boil. Add the tomato puree and simmer 1 and 1/2.

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