Moldavian Veal and Quince Stew (Tacana de Vitsel)

• 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.
14. Serves 6.

unsalted butter, boneless lean veal shoulder, flour, onions, beef stock, broth, fruity red wine, tomatoes, cinnamon, sugar, salt, golden raisins, sweet hungarian paprika, lemon juice, fresh parsley

Taken from www.foodgeeks.com/recipes/20245 (may not work)