Veal with leek and pomegranate sauce
Ingridients
- 1 cup pomegranate juice
- 150 ml pomegranate syrup
- 2-3 tbsp pomegranate seeds
- 1 kg of veal (chuck), diced
- 3 leeks, chopped
- 5 tbsp olive oil
- 1 tbsp flour
- 1 bunch of parsley, chopped
- 1 Mashed Potatoes package for serving
- 3 cups water
- 1 ½ cup milk
- 25 g (1 tbsp) butter
- Salt, pepper
Directions
Sauté the leeks in a spoonful of olive oil until they soften and add half of the pomegranate juice. Simmer for 4-5 minutes.
Mix the flour with salt and pepper and sprinkle the pieces of meat, turning them so that they are coated with flour on all sides.
Heat the rest of the olive oil in a deep pan and sauté the pieces of meat, turning them constantly until they are brown all over, add the leeks with their juice and lower the heat. Cover with a lid and let the food simmer until the meat is well tender (about 2-3 hours on medium heat). Prepare the mashed potatoes with milk and water according to the instructions on the package.
Then dissolve the syrup in the remaining pomegranate juice and pour it into the pan. Let it boil for another 5-6 minutes until the food sauce thickens
