Stewed Veal in the oven with Port Wine
200 g veal cut to cubes
150 g peeled and crushed tomatoes
50 g chopped onion
50 g butter
1 chopped garlic
2 g paprika
8 cl port wine
2 cl white wine
1 fresh bay leaf
2 cl olive oil
1 g Buga’s Chili
Season the meat with port wine, white wine, olive oil, garlic, paprika, bay leaves, thyme, coarse salt and chili Buga´s and let the meat marinate 24 hours.
On the next day, place the butter, the peeled and crushed tomatoes and the marinated meat in an ovenproof dish and bake at 170º degrees in approximately 2 hours until the meat is soft and tender (occasionally stirring).
After cooking, place chopped parsley on top and serve with mashed potatoes or noodles.