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Veal With Red Sauce and Potatoes

For 6-8 servings

1,5 kg beef (chuck, chuck tender, flatiron, etc.)
2 onions (coarsely chopped)
100 ml extra virgin olive oil
1 glass of red dry wine
600 ml hot water or meat broth (preferably homemade)
500g Milled Tomatoes KYKNOS
2 tbsps. Tomato paste KYKNOS
3 - 4 medium potatoes (coarsely chopped)
2 medium carrots (optional)
1 cinnamon stick
1 bay leaf
2-3 grains of allspice (optional)
Salt, freshly ground pepper

Cut the meat into large cubes or portions.
Heat the olive oil in a large pot and sauté the meat until it turns brown on both sides.
Remove the meat to a plate and sauté the onions, carrots and potatoes in the same pot. Add the cinnamon, bay leaf and spices if you decide to add.
Place the meat back in the pot and deglaze with wine. Wait a few minutes for the alcohol to evaporate and pour the hot water or broth into the pot.
Simmer for about 45 minutes.
Then, season with salt and pepper and add the Milled Tomatoes KYKNOS and the Tomato paste KYKNOS (dissolved in a little water) to the pot.
Simmer for about another 20 minutes, until the meat is tender and left with its sauces.

To turn the meat while sauteing, use tongs or a wooden spatula. Also, do not flip the meat multiple times.