Stew with veal blade and pumpkin

Ingredients:

1 kg veal blade
Hokkaido pumpkin
Small bottle of red wine (250 ml)
Can of peeled tomatoes
140 grams tomato puree
250 grams onions
2 cloves of garlic
100 grams of silver onions
200 grams dried plums
250 grams chestnut mushrooms
1 beef stock cube
4 tablespoons beef stew herbs
2 tablespoons flour

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal blade

Difficulty: *

Cooking methods: frying

Source: Mayke | FOCUS & CLICK

Preparation

Cut the pumpkin in half, scoop out the seeds and cut into pieces of about 3 centimeters. The skin can remain around it. Also cut the onions into rings and the garlic cloves fine. Now take the veal escalope and cut it into nice pieces of about 3 centimeters. Then sprinkle 2 tablespoons of flour over it and mix until it fits nicely around the meat.

Place a large frying pan on the stove and add some olive oil. Make sure the pan is hot before you put the meat in it. Pan hot? Now fry the meat for about 5 minutes. Then remove from the pan and set aside. Put the olive oil in the pan again and add the chopped onions, garlic, tomato paste and pumpkin cubes. Bake for 5 minutes and deglaze with the red wine.

Now add the peeled tomatoes to the pan. Then fill the can of the peeled tomatoes with water and add this to the pan as well. The veal escalope can now also be returned to the pan. Let the veal escalope stew for 1.5 hours with the lid on the pan and low heat. Stir the pan a few times in between.

After 1.5 hours, add the plums, chestnut mushrooms and silver onions and let it stew for another half hour.

Delicious to serve with fresh fries or mashed potatoes.

Enjoy your meal!

Source: Mayke FOCUS & CLICK

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