Spanish Recipes (Main Course)

Spanish Veal Stew

Ingredients

2 lbs veal meat (for stewing)
2 tsp flour
2 tbsp cooking oil
2 Md onions, peeled and quartered
1 tsp chopped garlic
1 cup white wine
4 Lg tomatoes, peeled
Add salt and pepper to taste
1 Lb potatoes
1/2 cup green olives, unseeded
1/2 cup sliced chorizo (spicy sausages)

Method

Sprinkle flour over the veal. In a large pressure cooker, saute veal cubes in oil for about 3-5 minutes. Add onions and chopped garlic and saute for 2 more minutes. Season with salt and pepper. Add white wine, then bring to a boil. Simmer for 2-3 minutes. Slice tomatoes into quarters, then remove the seeds. Add tomatoes to the pressure cooker, then close and pressure-cook over medium heat for about 10 minutes. While waiting, peel potatoes and cut them into quarters. Open the pressure cooker, then add potatoes, olives and chorizo sausage slices. Close and cook for 10 minutes more. Serve hot with white wine.