Moldavian Veal and Quince Stew (Tacana de Vitsel)

Name: Moldavian Veal and Quince Stew (Tacana de Vitsel)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp. unsalted butter; 2-1/2 lb. boneless lean veal shoulder, cut into 1 1/2 cubes; All purpose flour for dusting the veal; 2 md. size onions, chopped; 1/2 cup beef stock; canned broth; 1/2 cup fruity red wine; 1 can (2 lb.) tomatoes, drained, seeded, and chopped; 1 piece (1) cinnamon stick; 1/2 tsp. sugar; Salt and freshly ground black pepper, to taste; 2 quinces, cored, peeled, quartered, and sliced; 2 tbsp. golden raisins; 1/2 tsp. sweet Hungarian paprika; 1 tbsp. fresh lemon juice,; more to taste; Chopped fresh parsley for garnish

Servings: persons

8 tbsp. unsalted butter
2-1/2 lb. boneless lean veal shoulder, cut into 1 1/2 cubes
All purpose flour for dusting the veal
2 md. size onions, chopped
1/2 cup beef stock
canned broth
1/2 cup fruity red wine
1 can (2 lb.) tomatoes, drained, seeded, and chopped
1 piece (1) cinnamon stick
1/2 tsp. sugar
Salt and freshly ground black pepper, to taste
2 quinces, cored, peeled, quartered, and sliced
2 tbsp. golden raisins
1/2 tsp. sweet Hungarian paprika
1 tbsp. fresh lemon juice,
more to taste
Chopped fresh parsley for garnish

1
Melt 4 tablespoons of the butter in a large heavy casserole over medium heat.
2
Dust the veal pieces with flour and brown a few at a time in the butter.
3
With a slotted spoon, remove the veal to a plate.
4
Melt 2 more tablespoons of the butter in the casserole.
5
Add the onions and saute, stirring occasionally, until colored, about 12 minutes.
6
Stir in the stock and wine and bring to a boil, scraping the bottom of the casserole with a wooden spoon.
7
Return the veal to the casserole along with the tomatoes, cinnamon stick, sugar, and salt and pepper.
8
Reduce the heat to low and simmer, covered, until the veal is almost tender, about 1 hour.
9
Meanwhile, melt the remaining 2 tablespoons butter in a large skillet over medium heat.
10
Add the quinces and raisins and saute, stirring occasionally, until the quinces are soft and light golden in color, about 15 minutes.
11
Stir the quinces and raisins into the veal, adding paprika, lemon juice to taste, and more salt or pepper, if desired.
12
Simmer for 45 minutes more.
13
Remove the cinnamon stick and serve, sprinkled with parsley.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 tbsp. unsalted butter, 2-1/2 lb. boneless lean veal shoulder, cut into 1 1/2 cubes, All purpose flour for dusting the veal, 2 md. size onions, chopped, and more.

Yes, Moldavian Veal and Quince Stew (Tacana de Vitsel) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!