Serving: 6-8
1. 1 lbs of veal shoulder cut into 1-2" cubes
2. 2 cups of chopped onions
3. 1/2 cup of olive oil
4. 4 stalks of celery
5. 1 lb package of baby carrots
6. 1 cup of ketchup
7. 1 lb package of sliced mushrooms
2. 2 cups of chopped onions
3. 1/2 cup of olive oil
4. 4 stalks of celery
5. 1 lb package of baby carrots
6. 1 cup of ketchup
7. 1 lb package of sliced mushrooms
Directions
1. Place veal in a bowl. Pour olive oil over veal. Mix.
2. Pour veal in a Tupperware to let marinate overnight.
3. Dice celery. Place celery, onions, mushrooms, and baby carrots into a frying pan.
4. On medium-high, pour 1/3 cup of olive oil over vegetable mixture. Stir for 10 minutes, or until onions brown. Once they've become brown, place veal in the pan for 3 minutes in order that the meat becomes slightly cooked. If needed add the excess olive oil that was set aside.
5. Place mixture in a cooking pot on low heat. Pour water to reach top of mixture, but not to cover.
6. Add ketchup. Mix.
7. Let sit for 25 minutes. Stir occasionally.
3. Dice celery. Place celery, onions, mushrooms, and baby carrots into a frying pan.
4. On medium-high, pour 1/3 cup of olive oil over vegetable mixture. Stir for 10 minutes, or until onions brown. Once they've become brown, place veal in the pan for 3 minutes in order that the meat becomes slightly cooked. If needed add the excess olive oil that was set aside.
5. Place mixture in a cooking pot on low heat. Pour water to reach top of mixture, but not to cover.
6. Add ketchup. Mix.
7. Let sit for 25 minutes. Stir occasionally.
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