This type of menestra is a meal on its own. To serve as an appetizer, halve the meat or just skip it. You can also change the vegetables to suit your taste. Stewing meat and vegetables together keeps the food moist. The result is a succulent dish, perfectly cooked and not dry at all.
- Heat up the oil in a big pan over a medium low heat. Fry the onion gently until soft and translucent, 5 to 6 minutes.
- Add the meat. Fry until light golden brown, turning often. Add vegetables, sautee on medium-low heat until they start to soften, 10 to 15 minutes. Add paprika, and flour, cook a further 1 to 2 minutes.
- Add the wine, stir and just cover with water. Add the bay leaf, season. Bring slowly to the boil, lower heat, cover pan and simmer gently for 1 hour or until meat is tender.
- Minutes before finishing, fry potatoes. Add just before serving.
If you don't have fresh vegetables at hand, use frozen vegetables. You can also substitute the vegetables for any other you have at hand. Don't have cauliflower? Substitute with carrots.
Just top and tail broad beans and keep them on the shell if very young and tender.
Shoulder or leg of lamb are the best cuts. Lamb meat on the bone gives a nice taste but be careful, small bone splinters may get into the food if not properly cut.
This recipe takes longer to cook, but most of the time it can simmer unattended. It is worth because it combines vegetables and meat and you can choose whatever vegetables you want. Easy to please the most demanding palate.