Sguatseto – Veal in tomato sauce

Sguatseto is one of the Corfiot delicacies, the local men used to prepare it most commonly with veal meat, but also lamb, beef or chicken. You can serve it aside fried potatoes, although the rice alternative is more nutritious and healthy.

Ingredients
800 g veal meat (chop or scallop), chopped
1 cup of white wine
4 cloves of garlic, sliced
1 lemon
1 teaspoon of cinnamon, grounded
2 tablespoons of vinegar
1 teaspoon of sugar
2 tablespoons of flour
Olive oil
200 g tomatoes from the tin, with sauce
Salt
Pepper
Hot paprika
1 tablespoon of lemon juice
Riso Scotti Bob cu Bob Round Grain Rice, boiled

Instructions
Pass the meat through the flour and then remove the excess.
Heat 2 tablespoons of oil in a large pan and fry the meat until it gets evenly crispy.
Add the garlic, wine and vinegar and bring the mixture to boil. Cook the meat at medium heat, until the liquid has been almost completely absorbed.
Cover the meat with water, add the cinnamon and sugar and boil the meat slowly until it is ready and the sauce thickens.
Add the tomatoes and their sauce, pour some salt, pepper and some paprika and bring to boil. Cook the ingredients until the sauce thickens. Add the lemon juice and stir. Check if the seasoning is right and serve hot with boiled rice.

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