Veal with Pasta Out Of Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g veal, lean (from the le)
- 600 g tomato (s)
- 2 onions)
- 3 cloves garlic
- 2 stalks celery
- 4 tablespoon butter
- 2 tablespoon olive oil
- Salt and pepper, black
- Paprika powder, hot pink
- 2 tablespoon tomato paste
- 150 ml white wine, dry (or vegetable broth)
- 250 g Kritharaki (noodles in rice form)
- 0.5 liter ½ water, hot
- 75 g hard cheese, freshly rated (Kefalotíri, old Gouda or Parmesan)
Print Recipe
Pin Recipe Instructions
- Cut the veal into 4 cm cubes. Scald tomatoes briefly, peel them, cut in half crosswise and core, cut into pieces. Peel the onions and garlic, wash and clean the celery, finely dice everything. Heat half of the butter with the olive oil in a pan, lightly brown the meat over a medium heat. Fry the onions, garlic and celery over a moderate heat for 5 minutes. Stir in the tomato pieces, season with salt, pepper and paprika powder.
- Pour the mixture into an ovenproof saucepan. Mix the tomato paste with the white wine and pour over it. Spread the remaining butter on top in small pieces. Seal the pot with aluminum foil and place in the cold oven.
- Cook in the oven at 200 ° C top / bottom heat (convection: 180 ° C) on the middle shelf for 1 hour. Then switch the oven back to 175 ° C (convection: 160 ° C) and mix in the kritharaki and 1/2 liter of hot water, add salt. Cook for another 20 minutes, stir vigorously once in between and add a little water if necessary. Remove the foil and sprinkle the cheese over the meat and pasta. Bake in the oven for another 10 minutes.
- A fresh, well-chilled rosé or white wine or retsina goes well with it.
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