Veal Stew (Or Beef, or Pork) With Olives and Ouzo |
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Prep Time: 10 Minutes Cook Time: 33 Minutes |
Ready In: 43 Minutes Servings: 4 |
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If you don't want to use veal, use a cut of sirloin, or a nice bit of pork. This cooks up quite fast and makes a delicious sauce. Ingredients:
1 1/2 lbs veal, cut into serving pieces |
1 onion, peeled, left whole |
2 tablespoons butter |
1 ounce capers |
1 teaspoon crumbled dried basil |
1/3 cup pitted black olives |
3 tablespoons ouzo |
2 tablespoons concentrated tomato juice |
1 tablespoon red wine vinegar |
paprika |
Directions:
1. Brown meat in butter; add onion, season and pour ouzo over.
2. Add basil, capers, tomato juice and paprika to taste.
3. Season to taste.
4. Add a little water, about 1 cup, and simmer, covered 25 minutes (you may need to add a bit more water near the end).
5. Add olives and simmer 5-6 minutes longer.
6. Remove onion, puree, and re-add to sauce.
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