Veal with tomato sauce
3 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories129.2kcal
Proteins10.7grams
Fats7.9grams
Carbohydrates2.4grams
Veal
150
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
1
Cut the veal into small pieces, fry in oil, transfer to a pot, and add water to cover the meat.
- Veal: 150 g
- Clarified butter (ghee): 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.
- Wheat flour: 3 g
- Clarified butter (ghee): 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.
- Red wine: 25 ml
5
Serve the veal sprinkled with dill.
- Dill: to taste
