Best Quince Stew Choroshte Be Recipes
QUINCE STEW (CHOROSHT'E BE)
Provided by Reyna Simnegar
Categories Soup/Stew Beef Fruit Potato Stew Rosh Hashanah/Yom Kippur Dinner Prune Quince Meat Kosher Persian New Year Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- 1. In a 6-quart saucepan, sauté the onion and garlic in olive oil until the onion starts to become translucent (about 1 minute). Add the meat; cover and cook until meat no longer looks red, stirring occasionally. Add salt and pepper.
- 2. Add water, tomato paste, lime juice, quince, prunes, and potatoes. Simmer, covered, for 1 hour, stirring occasionally until meat is tender.
- 3. Serve hot in a casserole dish.
MOLDAVIAN VEAL AND QUINCE STEW (TACANA DE VITSEL)
A delicate aromatic veal stew that can be enjoyed on any occasion. Quinces are one of the most fragrant fruits imaginable. They are available in the fall, and they store well in the refrigerator. You cannot eat them raw they must be cooked. Ripeness does, however, make a difference when you cook with them. Select quinces that are deep yellow and that give off the most intense aroma; smell is your guide. When peeling and coring quinces use a very sharp knife, as the core tends to be very hard. Add quince to meat or poultry stews or add to the pan juices when roasting pork or game. They will always add a special fragrant touch to your dishes. I love this dish! Yummy!
Provided by Olha7397
Categories Veal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt 4 tablespoons of the butter in a large heavy casserole over medium heat. Dust the veal pieces with flour and brown a few at a time in the butter. With a slotted spoon, remove the veal to a plate.
- Melt 2 more tablespoons of the butter in the casserole. Add the onions and sauté, stirring occasionally, until colored, about 12 minutes.
- Stir in the stock and wine and bring to a boil, scraping the bottom of the casserole with a wooden spoon. Return the veal to the casserole along with the tomatoes, cinnamon stick, sugar, and salt and pepper. Reduce the heat to low and simmer, covered, until the veal is almost tender, about 1 hour.
- Meanwhile, melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add the quinces and raisins and sauté, stirring occasionally, until the quinces are soft and light golden in color, about 15 minutes.
- Stir the quinces and raisins into the veal, adding paprika, lemon juice to taste, and more salt or pepper, if desired. Simmer for 45 minutes more.
- Remove the cinnamon stick and serve, sprinkled with parsley. Serves 6.
Nutrition Facts : Calories 472.8, Fat 25.8, SaturatedFat 13.7, Cholesterol 205.1, Sodium 250.5, Carbohydrate 18.3, Fiber 3.1, Sugar 8.2, Protein 38.8
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