Creole Veal with Pineapple, Onions, Garlic and Ginger
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g veal
- 1 pineapple
- 6 medium onion (s)
- 6 large clove (s) garlic
- 1 bulb ginger
- 2 stalks thyme
- 2 tablespoon honey
- 1 teaspoon, heaped salt
- 1 teaspoon, leveled black pepper from the mill
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut the meat into pieces (goulash size or smaller). Finely chop the garlic cloves and finely chop or grate the ginger bulb.
- Chop the onions into large pieces and place in a saucepan with plenty of hot olive oil. Cover the pot and simmer the onions until they are translucent. Then add the veal, ginger and cloves of garlic. Let simmer for about 5 minutes.
- In the meantime, cut the pineapple into pieces (about the same size as the meat. You can`t use the pineapple stalk for this dish, but I always keep the stalk and use it for a green smoothie) and add it to the pot as well.
- Add 2 stalks of fresh thyme, salt and pepper and simmer in a saucepan for about 10-15 minutes. Finally add 2 tablespoons of honey - stir, done. Serve with rice.
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