Moldavian Veal And Quince Stew Tacana De Vitsel Recipes

Steps:

• Preheat oven to 175 degrees F.
• In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
• Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
• In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
• Serve with lemon wedges.

Steps:

• Heat the oil in large saucepan and fry the onion and garlic gently until onion is golden;.
• add tomato juice and 1 cup stock.
• Sprinkle on the paprika and when this is bubbling add the meat and stir to coat it.
• Reduce the heat to low, cover the pot, and braise slowly for about 45 minutes to 1 hour or until very tender.
• When everything else is cooked through, add potatoes, salt, pepper, remaining stock, and taste for seasonings; cook 25-30 minutes more.
• Serve with nokedli or csipetke.

Steps:

• Heat 2 tablespoon oil over high heat in a deep frying pan or stew pot. Add lamb and brown it in several portions removing it to a plate when browned.
• Heat the other 2 tablespoon oil over high heat and add the onion and cook gently for about 5 minutes, until translucent and light golden.
• Add the pomegranate molasses and the water. Stir well, to mix in the browned juices.
• Return lamb to the pan and add 1/2 teaspoon cinnamon, allspice, salt, and pepper.
• Cover and simmer for one hour. Adjust salt if necessary and check liquid form time to time.
• Melt the butter in a frying pan. Add the quinces and cook over high heat for several minutes until caramelized.Turn the pieces from time to time.
• Add sugar, cloves, and 1/2 tablespoon cinnamon, stir once, and place on top of the lamb in the pan.
• Cover, and simmer gently for about 30 minutes, until the lamb is tender, shaking the pan occasionally. Don't stir, this would damage the quinces!
• Serve hot with fresh bread, bulgur, rice or what you like!
• Note: I prepare at least the double amount of quince increasing spices and sugar. We all love quince very much!

Steps:

• In a large sauce pan, brown veal cubes in olive oil over medium high heat.
• Reduce heat to medium and add parsley, rosemary, garlic, salt, and pepper.
• Saute until garlic is tender but not brown, about 5 minutes.
• Add tomatoes.
• Simmer for about 15 minutes.
• Add potatoes and simmer for about 30 minutes or until potatoes are tender.