Moshari me Patates (Veal with Potatoes) is a traditional Cypriot recipe for a classic dish of marinated veal finished by stewing with vegetables and serving with fried potatoes. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Veal with Potatoes (Moshari me Patates).
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Ingredients
1.5kg veal shoulder, cut into 8 to 10 pieces (or substitute beef)
1.5kg small spring potatoes (baby new potatoes)
250ml dry white wine
2 garlic cloves, minced
1 bayleaf
360ml corn oil
500ml hot water or meat broth
50g ground onions
50g celery, finely chopped
50g carrots, diced
1/4 tsp thyme, finely minced
salt and freshly-ground black pepper, to taste
Method:
Place the veal pieces in a bowl and add 120ml of the oil along with the wine, onions, celery, carrots, thyme and garlic. Mix together and set aside to marinate for 60 minutes.
After this time remove the veal from the marinade and pat dry. Pour the remaining oil into a wide pan. When hot add the veal and fry quickly to brown on both sides. Add the marinade and the vegetables to the pan and bring to a boil.
Now add the water, bayleaf and seasonings. Reduce to a simmer, cover and cook gently for about 2 hours or until the veal is tender.
In the meantime, peel the potatoes, wash and pat dry. Pour 500ml oil into a frying pan and heat. Add the potatoes and fry until golden brown. Remove the potatoes from the pan with a slotted spoon and drain on kitchen paper.
About 30 minutes before the veal stew is due to be served add the potatoes to the pan and submerge in the stock to that they absorb the sauce.
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