"My husband loves this dish." Recipe submitted by Cynthia Klein of Brooklyn, New York.
2 pounds veal stew
2 tablespoons vegetable oil
1 (28-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
1 teaspoon minced garlic
1 teaspoon paprika
1 teaspoon minced onion
2 cups water
1/2 teaspoon each fresh rosemary and oregano
- In a large cooking pot or Dutch oven, cook veal in oil over low heat for about 10 minutes, or until nicely browned.
- Add the remaining ingredients and bring to a boil over medium-high heat. Reduce heat, cover, and simmer for about 4 hours or until veal is fork-tender. (You won't need a knife!)
Makes 6 servings.