Friday, September 10, 2010

Thursday: veal with chilies

Driven by some half-priced veal stew meat I found at the Coop:

Sauté bite-sized veal chunks in rapeseed oil until they're nicely colored; add diced onion and yellow carrot and cook until the carrot softens a bit; add ground cumin, and both sweet and hot paprika and cook a couple more minutes until the spices are aromatic; add white wine and reduce a bit then add beef bouillon to almost cover the veal; cover and let simmer. In the meantime, seed some dried guajillo chiles and soak them in a small amount of water; after they soften puree them and then add the puree to the simmering veal. Shortly before serving add some sour cream, minced garlic, and chipotle sauce to taste; let simmer another couple minutes and then serve.

We ate this with parboiled rice, sautéed zucchini, and the usual green salad.

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