How to make
Finely chop the onion and garlic and fry them for 3-4 minutes.
Cut the carrot into circles and add it to the onion with a pinch of salt. Add the peeled and ground tomatoes with the paprika, by frying them as well, so that the juice released by the tomatoes can evaporate.
Clean the veal and cut into large cubes. Roll the pieces in a spoonful of flour and add them to the vegetables. Stir for two minutes.
Pour the wine and stew for 4 minutes, then cook for a minute or two with the lid open.
Add the sliced potatoes and mushrooms, pour the broth and season with black pepper, cloves and nutmeg.
Cook for 25 minutes under a lid, so that it can stew nicely. Then, if desired, dilute it with more liquid and continue stewing for 15-20 minutes or until the meat is fully cooked.
In order to make the sauce for the beef stew thick, in addition to the flour, the potato plays a role, which is added for this purpose and from the longer cooking it break down and merges with the sauce. I even help, by mashing it. If you do not prefer this, you can add more potatoes, but at a later stage, so that they can boil, but remain whole in the dish as a separate component, not a thickener.
Serve the warm tasty stewed veal with tomatoes and mushrooms.
Enjoy your meal!
