Ragout of veal-Tocana de vitel

Romanian tocana recipes are so varied that is difficult to define a specific method of preparation,except that every recipe has lots and lots of onion! Traditional tocana,as prepared by she arcs,was braised inits own juice,but other recipes add water or soup stock,which results in a moister meat. Other variants use wine,most use soured cream and paprika is used extensively in Transilvania.
Below I am going to write down my favourite recipe and I hope you will try cook it!

1 garlic glove,peeled
2 tbsp. Butter
2 onions,chopped
1 1/2 veal shoulder cut into pieces about 1cm each
2 tsp salt
2 tsp fresh ground black pepper
1 bay leaf
5 tbsp sour cream
1 tbsp flour
1 cup beef stock
1 tsp crushed hot red pepper

Rub the bottom of a large pan with the garlic clove and the heat the butter in the same pan over medium heat. Add onion and garlic and sauté for about 10 min until light brown.
Add the meat,salt,pepper and the bay leaf. Stir once and cover. Cook about 5 minutes.
In a small bowl stir the flour in 4 tbsp.of sour cream and mix well. Now you can add the sour cream to the meat and cook for another 5 minutes while stirring continuously.
Lower heat to low,add the beef stock ,stir well and simmer for about 45 minutes or until the meat is tender.
About 10 min before you are ready to serve add the other tbsp of sour cream and the hot pepper and stir well.
You can eat with boiled or mush potato or by itself! A good red wine is good as well!




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