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Northern Italian Pork or Veal Stew with Peas and Potatoes

Posted by on November 17, 2012 in Recipes | 3 Comments

Pork or Veal Stew

(serves 4-6)

by oatsy40 Flickr Commons

Ingredients:

1 lb. veal or pork loin, cut in 1″ cubes

2 oz. all purpose flour

1/2 cup white wine

2 Tbs. olive oil

1 medium onion, finely chopped

1 garlic clove, minced

1 Tbs. tomato paste

2 carrots, cubed

4 medium potatoes, cut in 1″ cubes

1 can green peas

Salt & Pepper, to taste

Preparation:

  • Salt and pepper the meat, then lightly flour, shaking off excess.
  • Heat the oil in a medium pot.  Add onions and carrots.
  • When onions are browned, add meat and brown on all sides, deglaze with white wine and add tomato sauce, salt & pepper.
  • Cook for 5 minutes or until sauce has thickened.
  • Add potatoes and cover with water
  • When the water begins to boil, reduce to simmer and cook uncovered for about 30-45 minutes, until meat and potatoes are tender.
  • Add peas, cook for 3-4 more minutes, serve.

 

From my aunt:

Ternera con arvejas

Se puede hacer o con papa o con arvejas.
La carne cortada en pedacitos. Se le pone un pico de harina, en la olla aceite y mantequilla, poner la carne y cuando este blanca se le agrega el caldo, sal, pimienta, nuez moscada y una cucharada de pasta de tomate, si es una libra de carne. Poner las papas en cubitos o las arvejas.
Cocinar hasta  que este una crema o salsa, no líquido.
Si las arvejas son de lata ponerlas al final, 5 minutos antes de servir.

 

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