Veal in tomato sauce with wine (Kokkinisto moscharaki krasato)

Veal in tomato sauce with wine (Kokkinisto moscharaki krasato)
5.0/5 rating (2 votes)

  • Serves: 6
  • Complexity: medium


  • olive oil: 3 tablespoons
  • veal: 1,5 kg, cut into cubes
  • onions: 2, finely chopped
  • vegetable stock cube: 1
  • red wine: 1½ cup
  • celery: 2 stalks, finely chopped
  • carrots: 3 carrots, cut into cubes
  • tomato puree: 2 tablespoons
  • garlic: 2 cloves minced
  • parsley: 2 tablespoons, finely chopped
  • salt
  • pepper freshly ground


  1. Heat the oil in a pot and sauté the cubes of meat until brown on all sides for 5-6 minutes. Remove the meat with a slotted spoon. Add the onions to the pot and let them brown. Put the meat back in the pot.

  2. Dissolve the stock cube in 2½ cups of hot water. Add the wine, celery, carrots, tomato puree, garlic and stock in the pot and simmer over a very low heat for 1½ - 2 hours until the water has evaporated and the meat is left in the sauce.

  3. Serve the meat sprinkled with parsley and accompany with mashed potatoes, rice or pasta.


Using wine when cooking is really popular in Greece. This veal brings out all its tenderness and all its Mediterranean flavour.