Romanian veal stew
4 servings
30 minutes
Romanian veal stew is an exquisite dish that combines the rich aromas of Mediterranean cuisine. Its origins trace back to traditional European village recipes where slow-cooking meat with vegetables created a rich, warming flavor. In this version, juicy veal is sautéed with red onion and garlic, infused with sweet caramelized notes, then gains spiciness from paprika and black pepper. Fresh tomatoes add a slight tang and softness, creating a balanced texture. The stew is perfect for a cozy family dinner or festive gathering, especially with aromatic baguette or light potato garnish. Its rich flavor and appetizing aroma make this dish a true culinary delight that one wants to try again and again.
1
Slice the red onion into rings and fry in vegetable oil. When the onion becomes soft, add finely chopped garlic and continue frying for another 3 minutes.
- Red onion: 2 heads
- Garlic: 3 cloves
2
Cut the veal into small pieces and add it to the pan with onions and garlic. Season with salt, pepper, and add paprika. Fry on high heat, stirring frequently, for 5-6 minutes, watching to ensure nothing burns.
- Veal: 500 g
- Ground black pepper: to taste
- Paprika: 1 teaspoon
3
Add water, cover with a lid, reduce the heat to medium, and simmer for 8-10 minutes.
4
Pour boiling water over the tomatoes, peel off the skin and seeds. Finely chop the pulp and add it to the almost cooked meat. Mix the resulting mixture thoroughly and cover again, letting it simmer on low heat for about 15-20 minutes, adding a little more water if necessary.
- Tomatoes: 6 pieces