Braised veal with tomato, mushrooms and wine (kokkinisto)
- 1 kg (2.2 lbs) veal cut into cubes
- 200 g. (7.05 oz) mushrooms cut into slices
- 3 cloves garlic, melted
- 1 large onion, chopped
- ½ cup of tea olive oil
- ¼ cup of tea wine
- 4 fresh, ripe tomatoes
- 300 g. (10.58 oz) chopped canned tomatoes
- 2-3 tablespoons thyme or fresh oregano, finely chopped
- a bit of sugar
Wash the cubes of meat and dry thoroughly. Heat the oil in a large saucepan and brown the meat, after you have seasoned to taste. Remove the meat from the pan and add the chopped onion, the mushrooms and the melted garlic. Once they have softened, add the meat and the wine and let it stew.
Meanwhile wash the tomatoes, peel them and finely chop them. Add them to the pot along with the canned tomatoes, then add sugar and also season to taste again. Simmer for 1 hour and 10 minutes and then add thyme or oregano. Stir and serve with rice pilaf.