Veal stew in a pan recipe. Veal stew recipes with onions and carrots - photo recipe

Stewed veal with vegetables - tasty and tender meat sauce which goes great with any side dish. In this review - all about veal, how to cook it, and, of course, the most delicious recipes dishes from this type of meat.
Recipe content:

Veal - separate view meat, with its own cooking features that allow it to be made not only tasty, but also healthy and dietary. Although, in fact, veal is young beef, it cannot be called common. It is noticeably inferior to other types of meat in popularity. Although in fact, veal in many ways leaves other types of meat far behind. For example, it contains 35% more protein (in 100 g) than in beef, while fat is much less - 6.8 g versus 30 g in beef. There is more phosphorus, potassium, sodium and magnesium in veal than in beef, the same applies to B vitamins.

How to cook stewed veal - the subtleties and features of cooking

The main secret to making a delicious veal stew is to make it soft after heat treatment. The meat of young dairy calves is much more tender and requires special knowledge. The product has a lot of water (in 100 g of meat 72 g of liquid, in beef - 55 g), while there is little fat. Therefore, veal is easy to make tough.

Veal does not have a “rare” degree of roasting, because in an underdone form, a light pink liquid is released from the product along with milk, while accompanied by an unpleasant taste and smell. In addition, eating such meat is dangerous for the stomach.

Veal is valued for its delicate taste and pale pink color. This is a lean and low-fat meat, which is preferred by gourmets who monitor health and figure.

Prepare veal in different ways. It is fried, baked, boiled, grilled and stewed. Important for different dishes buy certain parts of the carcass and approach the choice of meat with skill. So, good veal has pleasant smell and view. It is moist but not slimy. Light pink to creamy pink color. The fibers are small and well springy when pressed. The fat is elastic and white. By the color of the meat, you can determine the age of the animal: the whiter the veal, the younger the calf.

For stewing and cooking, it is best to choose the neck, for frying in a pan - fillet tenderloin, back or lumbar part, for frying on open fire- rump, for baking in the oven - butt and rump, for smoking and minced meat - brisket and arable land.

Quite a few important point is a properly selected bouquet of spices that will make the food amazing. And even if spices are not indicated in the recipe, you can always saturate the dish with them and experiment. Oregano, basil, peppers, rosemary, tarragon, cumin, thyme, turmeric, mustard seeds, coriander, cloves, marjoram are perfectly combined with veal. Add spices to the dish carefully and carefully. Perfectly matched proportions will give food exquisite fragrance and special taste.

Also, for the softness and juiciness of the product, a marinade is used, which can be anything. But the best one is sour. For example, vinegar dry wine, tomato or sour berry juice, dairy products. The main condition is that there should be no salt in the marinade, because. she dehydrates protein products turning them dry and hard. Therefore, it is better to salt the meat at the end of cooking or directly on the plate.

Cooking veal in a slow cooker is very simple. Thanks to such a culinary assistant, the meat is tender and juicy. In addition, it cooks very quickly in just 40 minutes, while it takes much longer to stew in a saucepan.

• Calorie content per 100 g - 70 kcal.
• Servings - 2
• Preparation time - 20 minutes prep, 40 minutes prep

Ingredients:

• Veal - 400 g
• Onion - 1 pc.
• Eggplant - 1 pc.
• Garlic - 3 cloves
• Carrot - 1 pc.
• Dill - bunch
• Salt and ground pepper - to taste

Step by step preparation:

1. Wash the veal running water, dry paper towel and cut in small pieces.
2. In the slow cooker, turn on the "baking" mode and fry it for 20 minutes.
3. Peel and cut carrots and onions: carrots - into cubes, onions - into half rings.
4. Wash the eggplant, cut into cubes, sprinkle with salt and leave for 20 minutes to remove the bitterness. Rinse and dry afterwards.
5. Add vegetables to the multicooker bowl and cook for 10 minutes.
6. Pour in a glass of water, season with spices and salt and continue cooking for 40 minutes.
7. At the end of the mode, a signal will sound. This means that everything is ready.

Stewed veal with zucchini is always tender, soft and spicy in taste. The dish can always be supplemented with any vegetables to taste and preference.

Ingredients:

• Veal - 1 kg
• Onion - 1 pc.
• Zucchini - 1 kg
• Tomatoes - 2 pcs.
• Salt and pepper - to taste

Step by step preparation:

1. Rinse the meat under running water and cut into small pieces about 1.5 cm thick.
2. Peel the onion and chop finely.
3. Scald the tomatoes with boiling water, remove the skin and smash with a blender or crush with a regular potato masher.
4. Fry the meat pieces in a frying pan with oil. big fire before the formation of a characteristic crust.
5. Reduce heat, add onions and tomatoes.
6. Boil the products and bring to a boil over low heat until almost ready.
7. Wash the zucchini, peel, cut into long pieces, like meat, and fry in another pan in vegetable oil.
8. In a large skillet, combine the zucchini with the meat and simmer total mass before fully prepared.

Stewed veal with mushrooms - very tasty, appetizing and fragrant dish. For its preparation, you can use any vegetables and mushrooms to taste.

Ingredients:

• Veal - 500 g
• Champignons - 500 g
• Carrot - 1 pc.
• Bulb - 1 pc.
• vegetable refined oil- for frying
• Salt and pepper - to taste
• Tomato paste - 1 tbsp.

Step by step preparation:

1. Rinse the meat with running water, dry and cut small pieces so that it cooks faster. Heat the oil in a frying pan and fry the veal. Fry it on a larger fire until golden brown.
2. Wash the mushrooms and pat dry with a paper towel. Cut large fruits into 2-4 parts, and leave small ones whole. In another pan, sauté mushrooms in oil until soft. At first they will release a lot of liquid, do not evaporate it, but collect it in a glass with a spoon. It will come in handy later.
3. Peel carrots and onions, cut into strips and sauté in a frying pan.
4. In a large cauldron, combine all the products: meat, mushrooms and vegetables. Pour in the mushroom broth, put tomato paste, spices and salt. Add some water if necessary. Mix the products well, boil and simmer under a closed lid for 40 minutes.

Simple and elementary - stewed veal with beans. It is prepared so easily that the most inexperienced hostess. It takes a little time, the dish turns out to be very tasty and even elegant, especially if you use beans of different colors.

Ingredients:

• Veal - 500 g
• Bulb - 1 pc.
• Garlic - 2 cloves
• Carrot - 1 pc.
• Canned beans - 400 g
• Salt and pepper - to taste
• Refined vegetable oil - for frying

Step by step preparation:

1. Peel, wash and finely chop onions, garlic and carrots. Place the vegetables in a hot skillet. vegetable oil and fry, stirring occasionally until translucent.
2. Finely cut the washed and dried meat into cubes with sides of 1-1.5 cm so that the size matches the beans. In another skillet, brown the veal in oil, stirring occasionally until lightly browned.
   

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 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 the meat is fully cooked. If necessary, you can add water.

When the 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 stewed veal with vegetable salad or side dish.

(Rating: 7. Average: 4.43 out of 5)

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 at your favorite restaurant Hot soup with veal 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 bad smell if you, God forbid, 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- reason for fees 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 an opportunity, we add wonderful fragrant herbs: rosemary, thyme or basil, or maybe 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 leek from the resulting gravy, onion and herbs. 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 to the sauce egg yolk 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.

Veal dish. Beneficial features meat as well as other ingredients are more preserved if it is stewed. Veal can be stewed with various vegetables: mushrooms, carrots, potatoes, onions, asparagus. It acquires a special aroma if cooked in wine. You can try out in practice various recipes this dish.

Braised veal

Cut into pieces 200 g of veal, put in a pan and brown in melted fat. Transfer the meat to a saucepan, add and put to simmer for slow fire. Put chopped vegetables: onion, carrot, parsley. Dilute 5 g of flour in water and add along with 25 g of sour cream, salt, bay leaf, ground pepper into a saucepan. Simmer until done. Good as a side dish or boiled potatoes.

Braised veal with green onion

Cut one and a half kilograms of veal tenderloin into pieces and place in a deep saucepan. Rinse a bunch of green onions. Cut off the feathers, set aside, and chop the root part into half rings and mix with veal. Sprinkle with spices for meat, pepper and salt, mix and let marinate for 25 minutes. Cut into cubes 4 onions, 2 tomatoes, large strips - carrots.

Put the pan on high heat and immediately pour vegetable oil over the meat so that it does not burn. After a few minutes, when the veal is reddened, add the onion and then the carrots. Keep fire to a minimum. Chop the onion feathers and the head of garlic and put in the pan along with the tomatoes. Leave to simmer for 25 minutes.

Veal in wine

hot water pour 300 g of veal and cook for 10 minutes. Drain the broth and rinse the meat in cold water. Put in a saucepan, pour half a glass of dry white wine and add water to the level of the meat. Add chopped onion, garlic clove, sprinkle with salt and pepper. Simmer for an hour and a half on low heat. Cut 3 bell peppers into 4 parts and put in a saucepan. After 5 minutes, the dish is ready.

Veal with mushrooms

Cut 300 g of veal into pieces, put in a saucepan, add the onion cut into rings and 60 g of water. Simmer over high heat for 4 minutes and then over medium heat for 3 minutes.

Cut into 100 g fresh champignons, add to the pan and simmer for another 4 minutes. Then pour half a glass of dry white wine, a glass meat broth and half a glass of milk, increase the heat to high and simmer for 2 minutes. Grind 20 g of butter with 40 g of flour and add to the broth, stirring constantly. Cut 50 g of asparagus, put in a saucepan with pepper and salt, sprinkle with lemon juice. Combine the yolk with 5 g of cream and pour into the meat. Reduce fire. When the meat becomes soft, the dish is ready.

Stewed veal with cranberries

Cut a kilogram of veal pulp into pieces, fry in a deep frying pan in olive oil. Chop a large onion and grate 2 carrots. Add to meat. Add some water. Simmer for 10 minutes. Put a glass of cranberries, pepper, salt, mix, cover. Simmer for 25 minutes. Put in a pot, sprinkle with grated cheese and put in the oven for 20 minutes.

Stewed veal with pepper

Mix 40 g of flour with dried basil, marjoram and thyme, as well as fresh chopped green onions, salt and pepper. Cut 600 g of veal into long thin sticks, mix with the rest of the ingredients. Chop the onion. Cut into strips 2 sweet peppers. Fry the onion and pepper and place on a plate. Brown the meat in the skillet and set it aside. Pour 100 g of dry white wine and a glass of broth into the same pan. Boil. When the liquid boils away by half, add meat and vegetables, as well as 40 g of sour cream, salt, pepper. Bring to a boil over low heat. Turn off the fire and serve the stewed veal along with the pasta.

Good afternoon, dear readers! Today I decided to treat myself to delicious and fragrant meat (after all, since Monday I have at least a week, but still strict post before Great Easter). I will share with you easy recipe cooking very juicy and tender meat, and most importantly, healthy and not at all dangerous for the figure. :)

Stewed veal for lunch - what you need! So, let's start preparing our humble dinner.

Cooking Ingredients

• Veal - 10 medium pieces
• Onion - 1 pc.
• Carrot - 1 pc. average
• Vegetable oil for frying
• Salt, coriander and red pepper (ground) - to taste
• Bay leaf - 1 pc.

Cooking time

• Ingredient preparation time: up to 10 minutes
• Cooking time: 50 min
• Total time: 1 hour

Recipe for braised veal

1. Cut the meat into medium pieces. Tip: so that the veal has a juicy and delicate taste, beat it off on both sides with a hammer.
   
2. Wash and clean vegetables. Cut the onion into half rings, and the carrot into strips.
   
3. For cooking, you need a deep frying pan. So, heat it well over high heat and pour vegetable oil into it.
4. Add the onion and sauté over high heat for 3 minutes. Stir so it doesn't burn. I didn’t have time to take a picture, because my onion was fried very quickly :)
5. Then add the chopped carrot to the onion. Stirring, fry for about 8-10 minutes.
   
6. Add meat to vegetables. Fry until it browns. Salt.
   
7. Then pour water into the pan with meat (so that it covers all the contents). Cover and simmer over medium heat for 40 minutes.
   
8. When the meat is soft, add coriander, red pepper and bay leaf to the dish. Intervene. Simmer another 5-7 minutes.
9. Let the meat stand covered for half an hour. Then you can add chopped greens to the dish and serve.
10. Serve stewed veal with side dishes and vegetable salads. Bon appetit!