What led to my awakening to good food and all food Greek? Perhaps it was spending summers traveling and being absent from my mom’s home cooking or perhaps it was eating too much of one of my aunt’s bad cooking or combination of both.
How can one not love this dish? Look at it. Look at the ingredients. Look at the flaky meat! I prepared this dish using a pressure cooker to save time but you may certainly brown the veal and then braise all the contents in a dutch oven. My way took one hour, the slow way takes 2 1/2 hours. Your choice.
1 kg. of stewing veal, cut in large pieces
1/3 cup olive oil
1 cup of canned tomatoes, coarsely chopped
1 cup of dry white wine
3 cloves of garlic, smashed
1 large onion, roughly chopped
3 bay leaves
3-4 sprigs of fresh thyme
1 tsp. dried rosemary
5-6 carrots, sliced into
1/2 inch rounds
4 whole cloves
1 Tbsp. sea salt
1 tsp. black pepper
- Cut your veal into large pieces and place in the pressure cooker.
- Add the remaining ingredients into the pressure cooker and stir well.
- Close the lid of the pressure cooker and turn your heat to high. Your seal will have formed when the pressure cooker starts whistling.
- Reduce the heat to medium and allow the pressure and steam to do it’s work for 45 minutes and break down the meat and other ingredients.
- Turn off the heat, remove the pressure cooker from the burner and switch the valve that releases the steam and pressure.
- Only open the pressure cooker when the whistling and steam have all escaped.
- Stir your stew and taste for seasoning, adjust with salt and pepper.
- Continue to simmer if you wish the sauce to be thicker or combine 1 Tbsp of corn starch with 1 tsp. of cold water and mix into the stew to thicken.
- Serve with roast potatoes and crusty bread…”kai VOUTA”!
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