Greek Sunday meal.
If you ever visited Greece, than you will surely have found this dish in every Taverna you went. These tender veal chunks, are usually served with rice or spaghetti. They are stewed, in a rich tomato sauce (well yeah…. obviously). And have a nice spicy flavor (hmm not so obviously). It will take you some time to make, as it’s a slowly cooked stew, but if you ask me it does worth it. Traditionally in Greece it’s a Sunday lunch meal. We always serve it with a nice glass of red wine. (you can’t skip siesta afterwards)
The secret is in the sauce…
It’s a simple recipe, using only a few ingredients. What makes it stand, is that it’s cooked in Greek tomato sauce. And what makes this sauce unique, is the spice mixture. It’s consisted of bay leaves, all spice, cloves, (some like to add a cinnamon stick, I find it too much) and sometimes a bit of rosemary or thyme. Almost always it accompanies meat dishes except in case of our classic Greek spaghetti .