Veal Stew With Quinces Recipe by Cookpad Greece
Cooking Instructions 1 Wash and boil the veal, remove the foam and add the sugar. 2 Boil for 1 ½ hour, adding hot water when needed. 3 After that time passes, use another saucepan to saute the onion, add the veal, turn it from all sides and add the wine. Put in the tomato paste, the grated tomatoes and add all the herbs and spices. 4 Use the broth from the boiled veal to add it into the stew every now and then, when required and cook for another half an hour. 5 Insert the quinces in hot water for a short period of time (this helps in peeling them easier), clean and remove the seeds, cut them in slices and fry slightly from each side. 6 Add them to the saucepan with the other ingredients and cook until the quinces are ready (they may be cooked in 10 minutes or even in 20... it depends on the quinces). Check if the veal is cooked too and our stew is ready. 1 Wash and boil the veal, remove the foam and add the sugar. 1 Wash and boil the veal, remove the foam and add the sugar. 2 Boil for 1 ½ hour, adding hot water when needed. 2 Boil for 1 ½ hour, adding hot water when needed. 3 After that time passes, use another saucepan to saute the onion, add the veal, turn it from all sides and add the wine. Put in the tomato paste, the grated tomatoes and add all the herbs and spices. 3 After that time passes, use another saucepan to saute the onion, add the veal, turn it from all sides and add the wine. Put in the tomato paste, the grated tomatoes and add all the herbs and spices. 4 Use the broth from the boiled veal to add it into the stew every now and then, when required and cook for another half an hour. 4 Use the broth from the boiled veal to add it into the stew every now and then, when required and cook for another half an hour. 5 Insert the quinces in hot water for a short period of time (this helps in peeling them easier), clean and remove the seeds, cut them in slices and fry slightly from each side. 5 Insert the quinces in hot water for a short period of time (this helps in peeling them easier), clean and remove the seeds, cut them in slices and fry slightly from each side. 6 Add them to the saucepan with the other ingredients and cook until the quinces are ready (they may be cooked in 10 minutes or even in 20... it depends on the quinces). Check if the veal is cooked too and our stew is ready. 6 Add them to the saucepan with the other ingredients and cook until the quinces are ready (they may be cooked in 10 minutes or even in 20... it depends on the quinces). Check if the veal is cooked too and our stew is ready. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Peanut butter balls Dulce De Leche Caramel Sauce Vickys Slow Cooker BBQ Pulled Pork, GF DF EF SF NF Crab Bisque Easy Extra Cheesy Stuffed Bread Peanut butter balls Dulce De Leche Caramel Sauce Vickys Slow Cooker BBQ Pulled Pork, GF DF EF SF NF Crab Bisque Easy Extra Cheesy Stuffed Bread OMURICE オムライス (JAPANESE OMELETTE RICE) Roasted silverside veal with cinnamon potatoes Drunken pork with prunes Snowy Ham egg and cheese Christmas roast suckling pig Heidi's Christmas Cous Cous Salad Christmas cookies by S. Parliaros Mimi's old fashioned fudge pie Hot Sriracha Oil Dipping Sauce for hot pot OMURICE オムライス (JAPANESE OMELETTE RICE) Roasted silverside veal with cinnamon potatoes Drunken pork with prunes Snowy Ham egg and cheese Christmas roast suckling pig Heidi's Christmas Cous Cous Salad Christmas cookies by S. Parliaros Mimi's old fashioned fudge pie Hot Sriracha Oil Dipping Sauce for hot pot