Veal with tomato sauce

3 servings

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 129.2
• Proteins: 10.7g
• Fats: 7.9g
• Carbohydrates: 2.4g

Ingredients

• Veal: 150 g
• Melted butter: 20 g
• Tomato puree: 15 ml
• Onion: 15 g
• Wheat flour: 3 g
• Red wine: 25 ml
• Salt: to taste
• Ground red pepper: to taste
• Dill: to taste

Cooking steps

1. Cut the veal into small pieces, fry in oil, transfer to a pot, and add water to cover the meat.

   Required ingredients:

   • Veal: 150 g
   • Melted butter: 20 g

2. Cover the pot with a lid and simmer the meat on low heat until cooked.

3. Fry the flour in oil until dark brown, dilute with a small amount of hot water, then add finely chopped fried onion, tomato puree, salt, red pepper and bring to a boil.

   Required ingredients:

   • Wheat flour: 3 g
   • Melted butter: 20 g
   • Onion: 15 g
   • Tomato puree: 15 ml
   • Salt:  to taste
   • Ground red pepper:  to taste

4. Pour the prepared tomato sauce over the pieces of veal, add red wine, and simmer for another 10-15 minutes.

   Required ingredients:

   • Red wine: 25 ml

5. Serve the veal sprinkled with dill.

   Required ingredients:

   • Dill:  to taste