For those who love onions, here is the recipe for meat bites with onion cream, in this case made with red Tropea onions. I’d put onions everywhere because I love them so much, so if you love them too you must try these very creamy stewed meat bites.
This is a recipe I make often and it’s similar to the traditional Genovese stew. You’ll impress your guests with this main course, both for the tenderness of the meat and for the creaminess of the onion sauce that accompanies it. The secret to the flavor and tenderness also lies in the terracotta pot I use; if you want to try another meat recipe using this cooking method I recommend the roast beef cooked in terracotta, very tender, also with a delicious accompanying cream.
You can serve the meat bites with toasted bread slices and any side dish, but if you want to be adventurous, try serving them with Lampascioni preserved in oil.
- Difficulty: Easy
- Cost: Budget-friendly
- Portions: 4 People
- Cooking methods: Slow cooking
- Cuisine: Italian
Ingredients
- 1.1 lbs beef (stewing veal or veal)
- 2.5 cups red Tropea onions
- 4 tbsp olive oil
- 1 clove garlic
- 1 1/2 glass white wine
- 2 leaves bay leaves
- 1 1/2 glass water
- bouillon cube (1 beef)
- 1 tbsp flour
- as needed butter
- as needed salt and pepper
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Tools
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Preparation
To gently stew the meat you can use a terracotta pot which improves cooking and the flavor of dishes.
Rinse the meat under running water and cut it into small bites about 3/4 inch.
Peel the red Tropea onions and slice them thinly.
Place the pot on the heat with the oil, let it warm a little and then add the meat, the onions and the whole clove of garlic.
Cook for 30 minutes with the lid on until the onions are soft. Occasionally stir the meat with a ladle to prevent sticking.
After 30 minutes of cooking add a pat of butter, the bay leaves and the wine.
Raise the heat for 2 minutes, to let the wine evaporate, then lower the heat again, replace the lid and continue cooking the meat for another 15 minutes.
After 15 minutes of cooking, add another pat of butter to the meat, one tablespoon of flour and the water with the dissolved bouillon cube.
Taste and, if necessary, add a pinch of salt, then sprinkle with ground black pepper and finish cooking the meat slowly for another 40 minutes.
