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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, season your veal cubes with a bit of salt. Add some flour and toss the cubes around. Then place them into a colander and shake off the excess flour, making sure that each piece is well coated. | 2. Heat the olive oil in a large pot on medium high heat. Add the veal, and brown on all sides till golden. Remove from pot with a slotted spoon and put aside. Don't place on paper towels. | 3. To the same pot, add the onion, garlic, and parsley and sauté until onion is translucent. | 4. Taste and season with salt and pepper if necessary. | 5. Now, deglaze with a touch of water and stir. | 6. Add the veal back to the pot with any juices it might have released. | 7. Add some oregano, not too much. | 8. Then add about a cup and a half of water and bring to a boil. | 9. Reduce heat to low and cover. | 10. Let it simmer for 2 hours or until meat is tender and sauce has thickened. | 11. Remove from heat and add the juice of half a lemon. If it needs more acidity, add the other half. | 12. Remember to taste and check for salt regularly. | 13. Serve with rice or egg noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal	1 1/2	1/2		911.2021	9.52	147.5603	31.4841
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3 -4		chopped	-	-	-	-
parsley	1/2		chopped	0.684	0.1203	0.0564	0.015
olive oil	1/2	cup		954.72	0.0	0.0	108.0
lemon	1			1.2808	0.4116	0.0486	0.0132
flour				-	-	-	-
water				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
oregano				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.