Veal stew with vegetables recipe Yulia Vysotskaya. Veal stew recipes with onions and carrots - photo recipe

Juicy veal with vegetables - did you guess that you can lose weight so tasty?

Have a good day to all supporters of healthy nutrition!

5 rules of proper nutrition from Olga Dekker

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I am a big fan delicious diets And meat variety. And I think that veal with vegetables is one of the most ideal dishes! :)

Judge for yourself. It is appetizing and satisfying - time! Fragrant and cute - two! Easy to prepare - three! ;)

And you can feed the whole family with it - both kids and old people, and strong adults!

And I also appreciate this dish for the fact that it consists of healthy products that do not interfere with slimming and receiving well-deserved compliments!..

Isn't it perfect after all this? ;)

How do you think? :)

If you agree, let's cook it together! And at the end I will tell you something important about what we will use in cooking. ;)

But you probably already understood - I am such a person that ...

Not a step without music :)

So turn on Christina Aguilera "Oh Mother" with me

Under this song, we will get everything we need and turn all our attention to the recipe with a photo.

Products:

Local products? ;)

So, let's get down to business!

Recipe:

And how does such a veal dish have a calorie content? Is it easy and fun too?

Quantity Matters

In 100 grams of veal with vegetables - 151.64 kcal!

• Proteins - 17, 98 gr;
• Fats - 7.05 gr;
• Carbohydrates - 3, 11 gr;

As good as it gets! :)

The stew is not only tasty, but also healthy, and for the figure! And, thanks to the benefits and delicate structure, it is even suitable for children.

And now the main thing is to choose a good pair for him ... ;)

Let's make friends products

None white rice, mashed potatoes or fried potatoes to him! Otherwise, all dietary efforts are in vain. : (

We take only useful cereals for garnish: wild rice, buckwheat, spelt, millet, etc. Vegetables – baked, steamed or served as salads :)

For example, try veal with or. And for the first, you can cook or.

Yes, and the veal itself next time it is possible to cook a little differently ...

Something about other options

If you put all the products mentioned - in layers or mixed - on a baking sheet, you get veal baked with vegetables in the oven. Of course, if you put the baking sheet in a hot oven. ;)

Even in the oven, you can cook veal in a pot. True, in this case, I immediately unbearably want to add mushrooms to the meat with vegetables. Well, what's wrong with that? :) Why not add? :)

And in a slow cooker, such a dish can also be made - it will take 1.5 hours.

For some, such meat resembles stew, for others - goulash. It all depends on who has what memories and experiences. It's good that the usefulness of the name will not change! :)

About one useful product we'll talk now...

Special qualities

Garlic. He is usually remembered during colds. And the antibacterial agent from it, and the truth, for the glory.

Interestingly, in baked garlic, many beneficial qualities remain, but too “stubborn” taste and aroma disappear. :)

Tell us about your veal stew recipes in the comments!

Do you also know how to cook? similar dishes, Truth? And I always look forward to your feedback! I really want to know if you liked it or not! :)

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 fully prepared meat. 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 the veal stew with a vegetable salad or side dish.

To cook veal stew recipes with onions and carrots" we need the ingredients:

1. Wash the veal meat and cut into slices up to 1.5 cm thick.

2. Peel and cut the onion into half rings 0.5 cm thick.

3. Wash the carrots, peel and cut into rings up to 0.5 cm thick.

4. Put the carrots along with the onions in a preheated pan with vegetable oil.

5. Fry the onion and carrot in a pan until the onion is transparent. Approximately 10 minutes.
Fry with the lid closed.

6. Add meat to the already fried onions and carrots.
Mix, cover with a lid.
After a few minutes, the veal meat will begin to release liquid and will be stewed in own juice.
Approximate cooking time is from 40 minutes to 1.5 hours, depending on the stiffness of the meat.

7. After 20 minutes of stewing, add salt, spices and Bay leaf taste.

8. Simmer until fully cooked, over medium heat, stirring occasionally.
If there is not enough liquid in the pan, you can add a little boiled water.

9. Veal stew recipes with photos are ready!

You can serve the dish with any porridge, for example, rice.
Bon appetit.

Braised 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- 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 until 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. Put the vegetables in a frying pan with heated 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.
   

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, good for health 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!