Delicious, classic, veal stew with caramelized onions and a rich fragrance composition. We've all enjoyed from the hands of Mom with minimal subtractions, but always with the same touch of love and care.
If these flavors have something to tell you, it is time to create your Sunday family tradition that will be transferred to your children and their continuity.
Yours!
If these flavors have something to tell you, it is time to create your Sunday family tradition that will be transferred to your children and their continuity.
Yours!
| work: 30′ | time: 1h:30′ | medium: |
Ingredients (4 servings)
|  First clean and wash the onions. Put aside to drain. With a paper towel wipe off the meat and cut into smaller pieces. In large nonstick skillet, add half the olive oil and bits of meat. |  Let them brown well, turning them from all sides. |
 When ready remove the meat in a deep dish and keep warm, covered. In pan add some more oil, scallions and garlic. Let them get a nice brown color. At the end add the vinegar. |  In a pressure cooker over medium heat put the pieces of meat, the onions, and all the fluids that gathered on the plate. Once they start to boil, add the brandy and wine. |  Add aromatics and tomato whole carved crossed. Cover the pan and simmer for 1 hour or as long as necessary to soften and cook the meat well. Towards the end we check and add salt and pepper. Serve with boiled basmati rice, drizzled with a little of the sauce food and scallions. |
