Veal in tomato sauce with wine (Moschari kokkinisto me krasi)

Veal in tomato sauce with wine (Moschari kokkinisto me krasi)
4.0/5 rating (1 votes)

  • Ready in: 30'
  • Serves: 6
  • Complexity: medium


  • olive oil: 3 tbs.
  • onions: 2 finely chopped
  • veal: 1.5 kilo, cut into cubes
  • carrots: 3 carrots, cut into cubes
  • celery: 2 stalks, finely chopped
  • tomato puree: 2 tbs.
  • garlic: 2 cloves minced
  • vegetable stock cube: 1
  • red wine: 1 ½ cup
  • parsley: 2 tbs., finely chopped
  • salt a bit
  • 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 2 ½ 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 1 ½ - 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 boiled potatoes or basmati rice.