Recipe braised veal:

Wash fresh veal well in water, pat dry with paper towels and cut into small cubes. If you are using fresh meat, it will be very easy to slice gently, provided you have a sharp knife, of course. With a blunt knife, even fresh meat, “cutting” will not work.

Heat up in a frying pan sunflower oil. Put the pieces of veal and fry on both sides. You can fry on big fire to quickly evaporate any excess moisture.

Then, take a deep pan and put the fried meat in it.

Pour 3 cups of boiled water into a saucepan with veal and cover with a lid. Put the meat on a slow fire and simmer for 40-50 minutes. Periodically look under the lid and, as the water evaporates, add it little by little to the pan.

While the veal is stewing, prepare the vegetables: cut the carrots into small cubes.

Purified onion slice small cubes. Spread the vegetables to the veal after 30 minutes of stewing. First add the onion.

Next to the onion, add carrots to the meat, mix well.

Add salt, pepper to taste. Cook for another 10 minutes, stirring occasionally.

At the end of cooking, add dried barberry to the meat.

Fry the flour in a dry frying pan to a light brown color and put it to the meat at the very end of cooking, mix, let it boil and remove from heat.

Stewed veal, can be served with a side dish of rice with fresh vegetables or just as a separate dish.

Necessary:

2 pcs onions,

3 pcs carrots,

3 pieces of bell pepper,

0.5 cups of water

2 pcs fresh tomatoes,

3 garlic cloves,

2 tbsp. tablespoons of vegetable oil

1 teaspoon ground coriander,

ground black pepper and salt - to taste,

small bunch of parsley.

How to cook:

Rinse the meat tenderloin thoroughly under running water. cold water. Lay the veal on a paper towel to absorb any remaining moisture. Then remove the white films from the meat and cut it into small pieces.


First, heat it up in a bowl. vegetable oil and lay out the pieces of veal.


It is advisable to fry the meat on strong fire until lightly browned. At the same time, it should lose as little juice as possible.


After frying, add a little water, close the cauldron or pan with a lid and simmer over low heat for 2 hours until the veal is soft enough.

After the veal is stewed, remove the lid and add a small amount of vegetable oil (literally ½ tbsp. L).


Peel the onion and cut into half rings, and carrots into strips.


Put the vegetables to the veal and fry for 3 minutes over medium heat.


bell pepper wash and cut into thin strips, put to meat and vegetables.


Send pre-washed and diced tomatoes there.


Close the cauldron or pan with a lid and simmer the veal with vegetables for another 45 minutes.

Just a few minutes before completion culinary process appetizing dish You can add pepper and salt to taste. Also add ground coriander and chopped garlic to the same place. Mix thoroughly.


Before serving, do not forget to sprinkle the finished dish with chopped herbs. Serve hot veal stew with vegetables.

Recipe for veal stew with champignons

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Necessary:

700 g veal (shoulder part),

500 g potatoes

300 g carrots

50 g celery

bunch of parsley,

200 g fresh mushrooms(champignons),

150 g tomato puree,

200 ml sour cream

50 g flour

60 g fat

100 g onion,

salt and spices to taste.

How to cook:

Rinse the meat under running water and cut into small pieces. Beat it a little and sprinkle with spices and salt.


Cut the celery into strips and simmer in fat for about 5 minutes.


Peel potatoes and carrots, cut into cubes.


Wash the mushrooms thoroughly and slice.


Add vegetables and mushrooms to celery, salt and simmer over low heat for 10 minutes.


Roll the pieces of veal in flour and fry in a pan.


Then transfer the meat to a saucepan, add water and cook with vegetables for about 60 minutes over medium heat.


Then you can add a little tomato puree or sour cream and boil the contents of the pan again.


Sprinkle the veal stew generously with chopped parsley before serving.

Even those housewives who come into the kitchen only on holidays to cut sausages from the deli on the occasion of a sanitary day in a cafe-restaurant will be able to prepare a recipe.
The list of ingredients includes onions and carrots, and among the spices - coriander and red pepper. It is clear that the composition of spices can be experimented with to taste. The most important thing, of course, is selected, preferably very fresh veal - lean, dietary meat, which is also good for children to eat.

Recipe Ingredients

• onion - 1 pc.
• meat (veal) - 8-10 medium pieces
• medium-sized carrots - 1 pc.
• coriander (ground) - to taste
• vegetable oil for frying
• salt - to taste
• plain water - to completely cover the meat
• red pepper (ground) - to taste

Meat is cooked in a deep frying pan.

How to cook braised veal

Prepare the meat

If it is from the freezer, then take it out and defrost. Wash it and cut into pieces (size of your choice).

If you want the meat to be even more tender, beat it a little with a hammer on both sides.

Prepare the vegetables. Peel and wash onions and carrots. Cut the onion into semicircles, carrots - at your discretion: long slices, cubes - or grate.

Extinguishing. Ignite the pan, pour oil into it. In hot oil, turn the heat to medium, put the onion and fry for three minutes.

Add carrots to the same place and fry for another 10 minutes, stirring regularly so that the onion does not burn.

Now lay out the pieces of meat. Roast it until it turns white. Salt your food while frying.

Then pour water into the pan, cover with a lid and simmer over medium heat until fully prepared meat. If necessary, you can add water.

When meat is soft, add ground coriander. Stir. Add red pepper and stir again. Simmer for three minutes, after which you can turn off the fire. Cover the pan with a lid and leave the meat for half an hour.

Serve braised veal with vegetable salad or garnish.

Stewed potatoes with meat is a dish loved by many, and it is impossible not to agree with this. Both experienced and young housewives love it for its ease of preparation and the opportunity to experiment. You can choose any meat, play a little with spices, and each time delight your family with a new taste. Today I suggest you cook stewed veal with potatoes.

Prepare for cooking necessary products from the list.

Rinse and dry the veal, cut into pieces about 2-2.5 cm.

Peel onions and carrots. Cut carrots into strips, onions into quarter-rings.

Pour vegetable oil into a saucepan, heat well. Put the veal in the oil and fry until golden brown, salt and pepper, add seasoning for meat.

Add carrot and onion and stir. Fry a little together.

Stir the tomato paste in a glass of water and add to the meat. Add more water to cover the meat completely. Cover the pan with a lid, reduce the heat and cook the meat for 45-60 minutes, until soft. Periodically check the amount of water and top up if necessary.

Peel potatoes and cut into slices.

Add potatoes to the pot with cooked meat. Top up hot water so that it practically covers the potatoes. Sprinkle potatoes with Provence herbs.

Cook potatoes for about 15 minutes, then salt and add chopped dill. Cook for 5 more minutes. Check the readiness of the potatoes with a fork.

Supplement the potatoes with pickles or fresh vegetables and immediately serve the veal stew with potatoes to the table.

Bon Appetit!

The moment has come to talk about veal and dishes from it. Veal is a relatively new type of meat for me. Well, that is, order spicy soup with veal in your favorite restaurant or italian salad with her, it’s a nice thing, but in order to cook at home ... somehow my hands still didn’t reach. And here we come.

How to cook veal to make it tasty, original and unbanal? With all these questions, I went to the Internet. And I found a lot of interesting things, both in terms of the peculiarities of cooking this meat, and in different ways, very well. interesting dishes out of him.

Veal- the meat is quite dietary, that is, it does not contain very much fat.

This means that without a minimum knowledge of its preparation, you can safely spoil a carefully selected beautiful and juicy piece tender young meat, simply by drying it. Therefore, it is very important to follow a few simple rules when cooking veal, ranging from the choice of meat and its proper cutting (along or across the fibers, the thickness of the pieces), ending with the temperature and frying time. Well, remember, of course, about marinades that will help you make it tender, as well as get rid of an unpleasant smell if, God forbid, you are unlucky enough to buy the wrong meat (about how to get rid of bad meat smell, I'll write more).

So, having gone through many options: baking, frying, boiling and others, I settled on such a dish as stewed veal with mushrooms and white sauce or veal blanket.

This dish is most likely french cuisine. It used to be made from leftover baked meat. Its name, which is easy to guess, comes from the color of the sauce, which sounds like blanc.

The recipe intrigued me at first sight. Well, what could be better than the old traditional dish as tender meat, which is complemented by the most aromatic gravy and classic white sauce? That's right, nothing! Well, a couple of "chips" are also present here. This includes caramelized onions and mushrooms fried with lemon juice. Interesting. 🙂

Blanket is still the most popular family dish - an occasion for fees for dining table the whole family.

Ingredients:

• Veal - 500 gr;
• Onion - 0.5 pcs
• Carrots - 1 pc;
• Leek - 1 pc;
• Garlic cloves - 3 pcs;
• Carnation - 3 pcs;
• Bay leaf - 2 pcs;
• Champignons - 120 gr;
• Sugar - 1 tsp;
• Lemon juice - 1 tbsp. l;
• Flour - 1 tbsp. l;
• Sour cream - 2 tbsp. l;
• Butter - 150 gr;
• Small onions - 3-4 pcs;
• Egg yolk - 1 pc.

Cooking method:

1. Wash the veal, remove all unnecessary, cut into small pieces across the fibers and fry in a saucepan in butter.

   

   After frying, it is very important to remove the "dirt" that could stand out. To do this, either pour a little water, and after the appearance of bad foam, drain it, or remove the meat and completely wash the stewpan, and then put it back in again.

   

2. To the meat we add a stalk of a leek, half an onion, carrots, a few “flowers” ​​of cloves and Bay leaf. if there is a desire and opportunity, we add wonderful fragrant herbs: rosemary, thyme or basil, or you can do just a little bit of everything. It is better to put the herbs in a "bag" of gauze, so that later they can be easily removed from the broth. Add salt, pepper.

   

   Fill it all up enough big amount water, as the meat will be stewed for a long time and it will have time to boil away. How long to stew veal until soft? Meat with vegetables will reach its perfect consistency about an hour and a half later.

   

3. While the meat is stewing, we are doing an interesting and previously unseen thing for me: caramelizing the onion. To do this, ideally, you need to take such tiny young onions, a few pieces. Of course, if you couldn’t find them in any way, you can take an ordinary onion, cutting it in some interesting way. Fry the onion in a frying pan in melted butter, adding sugar and a pinch of salt. Roasted onions pour about 100 ml of water and simmer for 15 minutes. it is better not to ignore this component, as it will give ready meal really interesting and unusual taste.

   

4. We cut the mushrooms as you like and lightly fry in melted butter with the addition of lemon juice.

   

   Stir-fried mushrooms with lemon juice

5. At the end of the meat stew, remove the leeks, onions and herbs from the resulting gravy. I decided to leave carrots for beauty.
6. Cooking white sauce . Melt 60 gr butter and add flour to it. Fry without stopping stirring. Add about 500 ml meat sauce while continuing to stir. Add sour cream and, bringing the sauce to a boil, remove it from heat.

   

7. Combine meat and sauce. Then add the mushrooms and caramelized onions one by one.

   

   

8. Just before serving the meat, add the egg yolk to the sauce and stir it.

   

That's all! You can submit!

Rice and, of course, potatoes, such as mashed potatoes prepared according to the recipe, will go well with the side dish.

I have in mind a few more veal recipes that are interesting in my opinion. I will write about them a little later.