Veal and potato stew. A traditional Romanian recipe.
Veal meat is a delicate subject in some countries, especially the UK. The welfare of the animal, the ethics concerned it’s life, and death, can come to much debate. It’s been like this for years and years.
And what it once was a gruesome think to see, it has changed. To better, much better. The animals are taken proper care of since birth, they are fed quality feed and kept in humane condition all through their lives.
It’s still a “baby cow”, but so it’s a lamb, or a piglet and many deer culled for meat are almost “Bambi”. But we still eat them.
In other countries the subject is not so big. It’s meat, and if treated well, veal is tasty, lean and lends itself to a wide choice of quality dishes.
This here is a veal and potato stew, hearty, warming and lots of juices to mop up with fresh bread, or even crush the potatoes in the sauce and have it like that.
- 400g diced veal
- 2 potatoes
- 1 onion
- 1 carrot
- 1 teaspoon paprika
- 2 spoons oil
- 2 spoons white flour
- 2 spoons soured cream or creme fraiche
- thyme and fresh parsley
- Heat the oil in a large heavy bottomed pan, or a cast iron pan (Le Creuset style), quite high.
- Dust the pieces of meat with flour (use diced pork even for this dish if you don't fancy veal) and shake off the excess. Fry the meat in the oil on all sides, but don't stir too often, leave the meat to catch on a golden crust first, don't worry if some flour sticks to the pan and looks like it's burning. Remove the meat when done and keep aside.
- Dice the onions and slice the carrot. Sweat for a few minutes in the same pan, mixing often now. Add the paprika stir for another 30 seconds.
- Cut the potatoes into quite large chunks, maybe quarters or lengthways "chips" style, but about double the size on a chip. Add to the pan.
- Return the meat (and all the juices) back to the pan, almost cover with water and set the fire to a medium to low heat.
- Season well (to taste) with salt and pepper. Add some fresh or dried thyme.
- Cook on a low heat for about 20-25 minutes covered or not, until the potatoes are soft and start to break in the sauce.
Serve the veal and potato stew in deep large plates, sprinkle some fresh chopped parsley on the top, and add one or two spoons of sour cream or creme fraiche. Fresh bread (or not) works well with this dish, red or white vine, whatever you fancy, and should you like it spicy replace the sweet paprika with the hot one, or add to cooking some dried chili or chili flakes. Enjoy.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.