Spanish Veal Stew Recipe

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Spanish Veal Stew

Artist:	_	Yield:	4
Categories:	Beef, Entrees, Soups & Stews, Spanish, Veal, Western European	Rating:	0
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Ingredients:

2	lbs	veal meat (for stewing)
2	tsp	flour
2	tbsp	cooking oil
2	med	onions, peeled and quartered
1	tsp	chopped garlic
1	cup	white wine
4	large	tomatoes, peeled
	x	salt and pepper to taste
1	lbs	potatoes
1/2	cup	green olives, unseeded
1/2	cup	sliced chorizo (spicy sausages)

Procedures:

1	Sprinkle flour over the veal.
2	In a large pressure cooker, saute veal cubes in oil for about 3-5 minutes.
3	Add onions and chopped garlic and saute for 2 more minutes. Season with salt and pepper.
4	Add white wine, then bring to a boil. Simmer for 2-3 minutes.
5	Slice tomatoes into quarters, then remove the seeds.
6	Add tomatoes to the pressure cooker, then close and pressure-cook over medium heat for about 10 minutes.
7	While waiting, peel potatoes and cut them into quarters.
8	Open the pressure cooker, then add potatoes, olives and chorizo sausage slices. Close and cook for 10 minutes more.
9	Serve hot with white wine.