Tuesday, April 29, 2008

Tacana de Vitsel ( Moldavian Veal and Quince Stew)


6 servings.


8 tbsp. unsalted butter
2-1/2 lb. boneless lean veal shoulder, cut into 1 1/2 cubes
All purpose flour for dusting the veal
2 md. size onions, chopped
1/2 cup beef stock or canned broth
1/2 cup fruity red wine
1 can (32 oz.) tomatoes, drained, seeded, and chopped
1 piece (1 inch) cinnamon stick
1/2 tsp. sugar
Salt and freshly ground black pepper, to taste
2 quinces, cored, peeled, quartered, and sliced
2 tbsp. golden raisins
1/2 tsp. sweet Hungarian paprika
1 tbsp. fresh lemon juice, or more to taste
Chopped fresh parsley for garnish


Melt 4 tablespoons of the butter in a large heavy casserole over medium heat. Dust the veal pieces with flour and brown a few at a time in the butter. With a slotted spoon, remove the veal to a plate.

Melt 2 more tablespoons of the butter in the casserole. Add the onions and sauté, stirring occasionally, until colored, about 12 minutes.

Stir in the stock and wine and bring to a boil, scraping the bottom of the casserole with a wooden spoon. Return the veal to the casserole along with the tomatoes, cinnamon stick, sugar, and salt and pepper. Reduce the heat to low and simmer, covered, until the veal is almost tender, about 1 hour.

Meanwhile, melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add the quinces and raisins and sauté, stirring occasionally, until the quinces are soft and light golden in color, about 15 minutes.

Stir the quinces and raisins into the veal, adding paprika, lemon juice to taste, and more salt or pepper, if desired. Simmer for 45 minutes more.

Remove the cinnamon stick and serve, sprinkled with parsley.

Comments from olga:

A delicate aromatic veal stew that can be enjoyed on any occasion. Quinces are one of the most fragrant fruits imaginable. They are available in the fall, and they store well in the refrigerator. You cannot eat them raw they must be cooked. Ripeness does, however, make a difference when you cook with them. Select quinces that are deep yellow and that give off the most intense aroma; smell is your guide. When peeling and coring quinces use a very sharp knife, as the core tends to be very hard.

Add quince to meat or poultry stews or add to the pan juices when roasting pork or game. They will always add a special fragrant touch to your dishes. I love this dish! Yummy!

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