| |
|
What You Need:
(To Serve: 5 to 6)
|
|
|
|
2½ pounds boneless veal, cut into 2-inch cubes
Salt and pepper to taste
½ cup all-purpose flour
¼ cup olive oil (or half oil, half butter)
½ cup chopped onions
½ cup white wine
One 35-ounce can crushed tomatoes
2 tablespoons minced parsley
1 cup pitted black olives
1 cup pitted green olives
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Season meat with salt and pepper and flour lightly. Heat oil in a large skillet, add meat, and brown.
|
2. Add onions, wine, tomatoes, and parsley. Cover and cook for 45 minutes, or until tender.
|
3. Rinse olives and drain. Add to meat and continue cooking, uncovered, until all liquid has evaporated, about 5 minutes.
|
4. Serve over rice, if desired.
|
|
VARIATION:
|
|
Beef or lamb can be used. In this case, increase cooking time by 15 minutes; add ¼ cup water with the wine.
|
|
|
|
|
