Alla napoletana stew
Instructions
Fry the sliced onion in a frying pan, very cheerful and focus when it starts to go golden brown meat cut into pieces and possibly liberated from nerves or excessive grease.
Cover and wait for it to dry, stirring many to time: at this point, let it cook until it becomes a nice dark blond color, adding every now and then a bit of white wine, because it does not burn.
When the meat is well browned and almost cooked, add the tomatoes and let finish cooking by, if necessary, a little water from time to time.
Ingredients and dosing for 4 persons
- 1000 g of chopped veal
- 300 g of fresh tomatoes
- 150 g of olive oil (or lard or margarine)
- == 1 large onion
- Salt
- Pepper
- 1 glass white wine