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Saved 11/14/11 to The Greek Cooking !

Veal with quince

Veal with quince


1 1/2 veal, cut in pieces
2 1/2 kg quince, cleaned and cut in thick pieces
650 gr fresh tomatoes, mashed
2 spoons butter


Burn butter in a saucepan and roast the meat on all sides. Add tomato mash plus water, enough to cover the meat. Simmer until half of the water is absorbed. In the meantime, roast the quince, which have already been cleaned and cut. Add them into the saucepan and simmer until the remaining water is absorbed. Add more water if meat is not ready and simmer for more time, if necessary.