Veal stew in an innkeeper's way
My late aunt Zora kept at the old station in the Imotski inn. It was called "The Traveler", it was visited and popular. She later moved to the so-called Điradu, and the business flourished again, namely, although the location changed, the recipes never changed. Goulash was cooked and meat was cooked every day, and those smells cannot be forgotten. I treat you to her legendary veal stew. In memory of my dear aunt Zora and uncle Ante.
Preparation steps
- Fry finely chopped onion in fat, sprinkle with sweet ground pepper, cover with a little water, simmer briefly, then add veal.
- Simmer over low heat for a while, add salt and flour.
- Add the tomatoes, crushed hot peppers and as much water as needed to cover the meat, reduce the heat and let it simmer slowly until the meat is completely tender.
- During cooking to check if more water is needed, you can also cover it with a little wine.
- It’s over when the meat is quite soft.
- Serve with stewed rice, tagliatelle or potato gnocchi.
Serving
I usually add a very small amount of white wine to this stew, I don’t use a base for the drizzle, just water.
