Veal Stew Cordoba Style – Ternera a La Cordobesa

Heat the olive oil in a pan and fry the veal with the onions and garlic. Add the peppers, tomatoes and olives. Season with paprika powder, salt and pepper and extinguish with red wine. Add the beef broth and let the ragout simmer for forty-five minutes at low heat.

Our tip: Use high quality red wine for a particularly fine taste!

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