Stuffed veal cooked in red wine Ternera estofado al vino tinto



 Ingredients  for 4 people:

 - 800 g of beef (neck).

 - 1 onion.

 - 3 carrots.

 - Half a litre of red wine from Maestrazgo.

 - 1 glass of stock.

 - 50 g of cooked peas.

 - 5 spoonfuls of olive oil from Lower Aragón.

 - 1 teaspoon of tomato purée.

 - Flour.

Potato layer:

 - 1 large potato.

 - 2 spoonfuls of extra virgin olive oil.

 - Salt.




Cut the beef into cubes, season it with salt and pepper and coat lightly in flour. Fry with plenty of hot olive oil until golden all over.

Peel the onion and cut it into very fine rings.

Peel the carrots and cut them into slices. Add both vegetables to the meat, and cook.

Add the tomato purée, mix well and cover with the stock and the red wine.

Cover the pot and leave everything to cook together on a low heat until the meat is tender.

Remove the meat and pass the sauce through a sieve.

Reduce the sauce on a high heat until it thickens. Add the meat, leave to simmer for a while, add the peas and serve.

Potato layer; 

Wash, peel and julienne cut the potato (into matchsticks).

Grease a non-stick frying pan and form thin wafers out of your potato matchsticks.   

Golden on each side.


If you need any further information please contact us at:

Sabor Artesano

C/ Maestro Rebullida, 20
44640 – Torrecilla de Alcañiz
Teruel      España
Telf: 34 978 85 24 15
Fax:  978 85 27 00