Carne alla Cacciatora is a typical dish of Italian cuisine, particularly common in the Tuscany region. It is a tasty and succulent main course made with veal or beef cooked in a sauce of onions, carrots, celery and parsley. The meat is slowly braised to make it tender and flavorful. This dish is well suited to various occasions and can be served with sides such as potatoes or grilled vegetables.
Cook the onion in the oil without browning it, adding a little water if necessary; add the other vegetables, salt and pepper
Then add the meat and brown it, then add water and cook for about 1 1/2 hours
When the meat is cooked remove it from the pot, purée the vegetables, add the sour cream in which two tablespoons of flour have been mixed with a little water and, if necessary, salt, and bring to a boil again
Finally put the meat back into the resulting sauce and serve with the bread balls
Balls: Mix crumbled stale white bread with flour, olive oil, boiling water and salt
Form balls by hand (like rather large meatballs) and cook them in salted boiling water
Pan
Cutting board
Knife
Store in refrigerator for up to 2 days
Main dishes of Italian cuisine
Italia, Toscana
