Baked veal with tomato and potatoes Recipe

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Main Course

Main Course - Meat

Baked veal with tomato and potatoes

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Ingredients:
2 1/2 pounds shoulder or neck of veal Vinegar
Salt and pepper
2 onions, minced
1 clove garlic, minced
3tablespoons cooking fat
3 large fresh tomatoes, dice
1/2 teaspoon marjoram
1/4 teaspoon each mace and thyme Pinch of powdered dried bay leaves
1 1/2 tablespoons chopped parsley
2 cups diced potatoes 1 cup beef stock

Directions:
Season meat with a teaspoon of vinegar, then sprinkle with salt and pepper. Set aside. Fry onion and garlic in hot fat until transparent. Add tomatoes and simmer gently for 10 minutes, stirring frequently. Pour this mixture into a greased casserole. Season with marjoram, mace, thyme, bay leaves, and parsley. Mix well. Place meat over this and cover tightly. Bake in moderate oven (375°F.) 40 minutes. Turn meat once after 20 minutes of cooking. Add diced potatoes and stock. Cover and bake 45 minutes longer. Slice the meat and place on hot platter. Arrange potatoes and tomatoes around the meat. Pour gravy over all. Garnish with chopped parsley. Serves 6 to 8.