Veal Stew à La Hongroise

Ingredients

• 2 lbs stewing veal, cut into bite-size pieces
• 3 tablespoons extra virgin olive oil
• 1 onion, chopped
• 1 green pepper, chopped
• 1 1/2 cups mushrooms, sliced
• 5 ounces tomato paste
• 14 ounces canned tomatoes
• 50 ml brandy
• 2 cups beef broth
• 2 tablespoons sweet paprika
• 1/4 teaspoon cayenne
• 1/2 teaspoon savory
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 250 ml sour cream

Directions

1. 1

   Heat 2 tbsp olive oil in a heavy skillet. Add onions and cook until soft but not brown. Transfer to a stew pot.

2. 2

   Add veal to skillet without over-crowding and cook until nicely browned. Brown in batches if necessary. Transfer to stew pot.

3. 3

   Remove skillet from heat and pour off excess oil and fat. Deglaze pan with brandy, scraping up brown bits on bottom of pan. Strain liquid into stew pot.

4. 4

   Add beef stock, tomato paste and tomatoes to meat and onions. Add salt, pepper, paprika, cayenne and savory. Stir well.

5. 5

   Cover tightly and simmer for 2 to 3 hours, or until meat is tender. Taste and adjust seasoning regularly.

6. 6

   Sweat green pepper in a little oil until fragrant. Add to stew during last hour of cooking.

7. 7

   Saute mushrooms in butter and oil until just wilted. Add to stew during last half hour of cooking.

8. 8

   Serve with a generous dollop of sour cream on top.