Veal with Quince
Main Dishes • Moldovan
Description
The final stage of stewing on the stove can be replaced with the oven. For this, in step 7 of this recipe, the meat should be placed in a preheated ceramic baking dish, covered with the quince sauce, and baked under a lid in an oven preheated to 200 degrees Celsius until the meat is fully cooked.
Ingredients
- Veal 25 oz
- Quince 2 pieces
- Spiced Tomato Juice 10 fl oz
- Onion 3 heads
- Celery salt 5 oz
- Red Grape Juice 5 fl oz
- Sugar 1 teaspoon
- Red Long Chili Peppers a pinch
- Salt to taste
- Ground Black Pepper to taste
- Garlic 4 cloves
- Vegetable Oil 4 tablespoons
Step-by-Step Guide
Step 1
Wash the meat, cut it into medium pieces, season with salt and pepper.
Step 2
Peel the onion and celery root. Slice the onion into half rings and cut the celery into thin strips.
Step 3
In a deep skillet, fry the meat on all sides until golden brown, then add the tomato juice and ground red pepper.
Step 4
Add the onion and celery and simmer over medium heat for about 15 minutes.
Step 5
Wash the quince, dry it, remove the core, and cut it into wedges.
Step 6
Sauté the quince wedges in oil, then pour in the wine, add salt and sugar, and bring to a boil.
Step 7
Transfer the quince sauce to the skillet with the meat and vegetables and simmer until the veal is cooked, about 20 minutes.
Step 8
Peel and mince the garlic cloves. Sprinkle the veal with the minced garlic a few minutes before the meat is done.
Step 9
Serve garnished with herbs and tomato wedges.
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