Neapolitan stew
Recipe second for 4 people based on Veal with tomato.
Preparation:
Preparation: Brown the sliced onion in an uncovered pan, over a very high heat and when it begins to brown, throw in the meat, already cut into pieces and possibly freed from nerves or excessive fat. Cover and wait for it to dry, stirring from time to time: at this point, brown it until it turns a nice dark blond colour, adding a little white wine from time to time to prevent it from burning. When the meat is well browned and almost cooked, add the tomatoes and finish cooking, adding a little water every now and then if necessary.
Ingredients:
Ingredients: 1000 g of veal cut into small pieces - 300 g of fresh tomatoes - 150 g of olive oil (or suet or margarine) - 1 large onion - salt - pepper - 1 glass of white wine
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