Veal Stew (Or Beef, or Pork) With Olives and Ouzo

If you don't want to use veal, use a cut of sirloin, or a nice bit of pork. This cooks up quite fast and makes a delicious sauce.

• Ready In: 43 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  veal, cut into serving pieces
• 1  onion, peeled, left whole
• 2  tablespoons butter
• 1  ounce capers
• 1  teaspoon  crumbled dried basil
• 1⁄3 cup pitted black olives
• 3  tablespoons  ouzo
• 2  tablespoons  concentrated tomato juice
• 1  tablespoon red wine vinegar
•  paprika

Directions

1. Brown meat in butter; add onion, season and pour ouzo over.
2. Add basil, capers, tomato juice and paprika to taste.
3. Season to taste.
4. Add a little water, about 1 cup, and simmer, covered 25 minutes (you may need to add a bit more water near the end).
5. Add olives and simmer 5-6 minutes longer.
6. Remove onion, puree, and re-add to sauce.