Veal Roast with Pureed Vegetable Sauce

Ingredients:

• 3-3.5lb veal roast, whole peace
• 2 onions
• 2 carrots
• 3 roma tomatoes
• 6-7 garlic cloves
• 3 bay leaves
• 20 black pepper corns
• 1.5 cups of dry red wine (can be substituted with water)
• 2 table spoons of all purpose flour
• 0.5 cup of water
• Oil
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients: if you choose to substitute tomato paste for tomatoes, dilute it with cup of water and add them later in the process:

   

2. Peel and chop onions; warm up big skillet with 2 table spoons of oil over moderate heat, add chopped onions and fry until soft and transparent, stir from time to time:

   

3. While onions are cooking, rinse meat and pat it dry with paper towel and tie it with cooking twine (mine was already sold tied up); warm up other pan with 2-3 table spoons of oil over moderate high heat and fry whole piece from each side until colored (you can actually do this step in the pan you will be cooking meat in that will reduce amount of dirty pans):

   

4. If you didn’t use the same pot for frying, move meat to the pot where you will be cooking it, rub with salt:

   

5. Meanwhile onions should be cooked enough, peel carrots, grate them and add to the pan with onions, fry vegetables together:

   

6. While onions and carrots are cooking, blanch tomatoes to remove their skin; then chop them and add to the frying pan and stew all vegetables together for 10 mins or so (if you use tomato paste – skip this step and add tomato paste closer to the end):

   

7. Pour cooked vegetables to the pot with meat:

   

8. Add peeled garlic cloves:

   

9. Pour 1.5 cups of dry red wine (or replace it with water):

   

10. Season with salt to taste, cover pot with a lid, turn heat under it on moderate, bring to slow boiling, adjust heat if needed for slow boiling and stew meat with vegetables for 2.5 hours (if piece of meat is bigger than 3.5lb, you may need to increase cooking time), whole cooking pour produced juices over whole meat piece from time to time with a spoon:

    

11. Add bay leaves and pepper corns cover with a lid and stew for 10 mins more (if you use tomato paste instead of tomatoes this is the time to add it in):

    

12. Dilute 2 table spoons of flour with ½ cup of water, make sure there are no knots and then pour it to the pot and stew all together for 10-15 mins under the lid:

    

13. Remove meat from the pot, portion by portion strain sauce from vegetables into sauce pan, remove bay leaves and as much pepper corns as you can see, put vegetables to the sauce pan and chop them together with sauce using hand blander (you can also puree them using colander, but that takes much more time), add more salt if you feel like it:

    

14. Remove twines from the meat, slice meat into portion piece and arrange them on a separate plate:

    

15. Pour sauce over the meat:

    

16. And serve with your choice of a side dish, it tastes great cold, warm or warmed up: