Ingredients

800 g boneless veal (chuck)

100 ml white wine

1 pepper, chopped

500 g potato, peeled and cubed

100 ml tomato juice (puree)

2 garlic cloves, crushed

1 tablespoon Vegeta Gourmet Stock Powder

3 teaspoons red paprika, powdered

50 ml vegetable oil

2 onions, chopped

parsley

1L hot water

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 70 min

• 1 In heated oil cook the onion, then add the veal and keep cooking for around 5 minutes.
• 2 Remove the pan from the heat, and add the paprika, Vegeta Gourmet Stock Powder, garlic, pepper and cover this with 800 ml of hot water. Stir and return to mild heat.
• 3 When the meat tenderises, add the potato and cook for about 15 minutes more.
• 4 After 15 minutes add the wine, tomato puree, 200 ml hot water and cook a few more minutes.