Fried veal. Braised veal

Veal has long been considered very tasty and diet food. And in terms of concentration useful substances she even surpasses traditional beef. So if you are a supporter healthy eating, you will probably be interested in how to properly cook veal.

How to cook veal goulash with gravy?

If you are tired of traditional boiled or goulash - a great opportunity to join the intricacies of gastronomy. The simplicity of its preparation captivates, and all useful properties are preserved in the meat.

Ingredients:

• veal - 800 g;
• onion - 65 g;
• salt;
• flour High Quality- 75 g;
• vegetable oil - 45 g;
• large carrot - 1 pc.

Cooking

When arguing what can be cooked from veal, do not forget about it simple dish. Pour vegetable oil into a frying pan and heat it up slightly. Peel the onion, cut it into half rings and put it in the pan. This vegetable should be fried for about 5 minutes with constant stirring. Then add flour to the same place, mix thoroughly and leave on fire for another couple of minutes.

Wash and cut the meat into not too large pieces, place it in a saucepan and pour in the roast and lightly salt it. Stirring occasionally, simmer the veal big fire adding vegetable oil and water if necessary. Cut the peeled carrots into cubes, put in a saucepan, mix well and simmer under a lid over a minimum heat for 50-60 minutes.

How delicious to cook veal in a pan?

When there is not enough time, sometimes not up to culinary delights. But from this recipe you will learn how to cook veal so that it is soft, without unnecessary hassle and financial costs.

Ingredients:

• veal - 675 g;
• large onion - 1 pc.;
• whole milk, fat - 275 ml;
• clove of garlic;
• salt;
• large egg, selected - 1 pc.

Cooking

Finely chop the onion and garlic, add milk to them, a raw egg and salt, then beat everything well with a mixer. Cut the veal into slices about 1 cm thick (meat can be beaten off). Put the pieces of meat in the resulting marinade and leave for 2-3 hours. Pour a little vegetable oil into the pan, heat it well and start frying the veal. This will take you 15-20 minutes.

If you don’t know how to cook veal in a slow cooker, do the same, but instead of a frying pan, put the meat in this household appliance and turn on the “Frying” mode for 10 minutes.

How delicious to cook veal in the oven?

All vitamins and useful trace elements must be preserved in meat prepared in this way. And it will be a nice bonus refined taste and amazing crispy crust.

Ingredients:

• veal - 575 g;
• salt;
• garlic - 4 large teeth;
• coriander and black pepper;
• , burning - 65 g.

Cooking

Take the chilled meat and leave it to lie down at room temperature for a few hours. Grate the garlic on fine grater, make deep longitudinal cuts in the meat and stuff it with garlic. In a separate bowl, mix mustard, salt and other spices well. Then brush the veal on all sides with this mixture and wrap it tightly with foil. Leave it to marinate for 1-2 hours. Preheat the oven to 250 degrees and place the meat there on a baking sheet. Bake in this way for a quarter of an hour, then reduce the temperature to 180 degrees and bake the veal for half an hour. After removing from the oven, the meat should be left in foil for another 15-20 minutes.

Fry the veal steaks on each side over high heat, then 3 minutes over low heat under the lid.
Fry veal chops over high heat under a lid for 2.5 minutes on each side. To fry the veal sticks, it will be required over medium heat with constant stirring.

How to fry veal steak

Products
Veal - half a kilo
Bulgarian pepper - 1 piece
Onion - 1 head (about 100 grams)

Salt - 1 teaspoon
Chili pepper dried - on the tip of a knife
Black pepper - half a teaspoon
Soy sauce - 150 milliliters

How to fry veal steak
1. Clear onion and grind in a blender.
2. Wash Bell pepper, remove the seeds and chop finely.
3. Mix onion with pepper, add chili pepper and pour 50 milliliters soy sauce. Leave for 20 minutes.
4. Wash and dry the veal, cut into pieces 2.5 cm thick, season with oil, rub with salt and pepper.
5. Brush the steaks soy marinade with vegetables, put in a bowl, top with sauce and leave for 2 hours.
6. In a hot frying pan, fry the meat on each side for 3 minutes. Next, on low heat, bring the veal to readiness under the lid for 3 minutes.

How to stew veal with vegetables

Products
Veal - 4 pieces
Sweet pepper - 2 pieces
Tomatoes - 4 pieces
Onions - 2 pieces
Carrots - 2 pieces
Tomato paste - 2 tablespoons
Garlic - 4 cloves
Olive oil - 2 tablespoons
Mustard, spices, salt, pepper - to taste

How to stew veal with vegetables
1. Wash 4 veal steaks, beat off and rub with mustard.
2. Remove the skin from 4 tomatoes and cut them into thin slices.
3. Wash the sweet pepper, remove the seeds and chop into strips 0.5 cm thick.
4. Peel the carrots and grate on a coarse grater.
5. Peel the onion and cut into half rings, fry in oil over high heat.
6. Add carrots to the onion and fry over medium heat for 3 minutes.
7. Fry 4 cloves of garlic in oil and remove.
8. In the same pan, fry the veal over high heat - 2-3 minutes on each side. Reduce heat and fry for 10 minutes.
9. Put the tomatoes to the veal and simmer for another 5 minutes. Add pepper, browned vegetables, 2 tablespoons tomato paste, salt and black pepper.
10. Stew veal with vegetables over low heat. As soon as the blood juice disappears when piercing the meat, season with spices, turn off the burner and cover the pan with a lid.

See how to cook a Milanese veal dish

Meat is sacred to most families. fast days For many, they become a real test of fortitude. Therefore, ways to cook meat dish there are tens of thousands. But a very special case is the veal steak. Chops, goulash and even most kebab options are nothing before this juicy, flavorful and crazy delicious piece meat. The only catch is how to cook for real juicy steak from veal. Many cooks simply spoil gorgeous meat because they don't know how to approach it.

Proper meat

In order for the veal steak in the pan to come out worthy of your attention, you need to competently approach the first stage of cooking, namely the purchase of meat. To begin with, it is worthwhile to understand that only dorsal “spare parts” are suitable for a steak. There, the muscles are as inactive as possible, which means they are the softest. Which part of the back is already unprincipled and depends only on personal taste preferences.

The next subtlety: if you intend to get a tasty or at least normal veal steak, give up visiting the supermarket. In any case, the one that does not specialize in meat. Only "pass-through" options are available in it; even cutting does not always correspond to the scheme posted behind the backs of the sellers. It is better to stop at a meat (checked!) store or market. If it is within reach.

Veal preparation

The super-fresh veal steak is, to put it mildly, not very good. This is explained by the fact that the muscle after slaughter is not yet relaxed, which means that softness should not be expected. The veal must be endured. To do this, it is placed in the refrigerator for a week and covered with a paper napkin. Nothing bad will happen to the meat during this time, and shelter will save it from winding. In professional steakhouses, veal matures for up to three weeks, but there are no suitable conditions for this at home.

Traditionally, veal steak is not pre-marinated. But domestic meat is not very suitable for cooking this dish. Medallions can be used in their natural form, but the rest of the spinal pulp should be kept in a mineral water for a day. Taste qualities it will not worsen, but the softness of the steak will be guaranteed to you.

And the last thing: before the veal in the pan, give the meat time to warm up naturally. A couple of hours spent by him outside the refrigerator will not significantly slow you down. And the juiciness of the steaks will noticeably improve.

delicious veal

A few simple but mandatory rules to apply:

1. The meat is not thinly sliced. At least 2.5 centimeters thick. If you have a filet mignon, the piece should be at least 5 cm thick.
2. The pan is taken thick-bottomed and with a ribbed surface. It heats up without oil.
3. Before being sent to the pan, the veal steak is dried to the ideal, salted and peppered, and also coated vegetable oil- this step will eliminate the need to add it to the pan. That is, the burnout of the oil and the smoke of the kitchen will be prevented.
4. If you want to use some more spices, do not sprinkle them on the meat. It is better to take sprigs of selected herbs or cloves of garlic and put them in a pan nearby: the aroma will permeate the steak, but remain unobtrusive and delicate.

Veal steak is fried for no more than three minutes on one side (usually less). Turn it over with either a spatula or culinary tongs: a fork will cause the juice to flow out.

Last nuances

In food, not only taste is important, but also form. To make your veal steak tempt appearance, use a self-made foil mold (sides) when frying.

For lovers of increased tenderness, it may be interesting to send the steaks after frying to the oven. The form can be smeared, but very thinly. The meat is laid out along the bottom and placed in the oven. For ribeyes, 7 minutes are enough, for medallions, all 10 will be required. After removing the form, the foil is not removed immediately: the meat needs a minute or two to rest and relax.

Serve immediately: veal steak tastes better piping hot. As a company, sauces, vegetables (fresh, salted, baked, stewed) and bread are approved.

Details

Before proceeding directly to the recipe for cooking steaks, a few tips for novice cooks:

The meat used to cook the steak must not be beaten so that it does not lose all the juices.

Steaks are salted immediately before serving, already ready.

Readiness is determined by pressing a finger on the steak. Meat with blood will be soft, well-done - hard, medium rare- something in between.

The finished steak should be allowed to lie down for 10 minutes so that the juices are evenly distributed throughout the piece of meat.

Butter veal steak

The simplest recipe, the main thing in which to choose good meat and accurately withstand the cooking time.

Required Ingredients:

• veal - 800 gr.;
• butter - 50 gr.;
• salt, black pepper.

Cooking process:

Rinse the veal tenderloin and dry it with a paper towel, cut into steaks about three centimeters thick.

Put the pan on high heat and melt the butter. Pepper the steaks on one side and place that side in the pan.

Pepper the other side and turn the meat over. Cooking time depends on the degree of doneness required. If you want a rare steak, fry for three minutes on each side. If you want to get medium rare meat, the frying time is approximately four minutes on each side. To get a well-done meat with a crust, each side of the steak should be fried for five minutes.

Italian veal steaks

An exquisite but slightly more complex recipe.

Required Ingredients:

• veal;
• olive oil;
• Italian spices;
• dry red wine:
• pomegranate sauce;
• rock salt.

Cooking process:

For this recipe, it is best to buy veal adrenal glands. Each adrenal usually produces two steaks. Take the meat, cut off the excess, leaving a single piece of pure meat. Determine the direction of the meat fibers and cut the crust at an oblique angle. According to this cut line, cut the steaks with a thickness of about 2.5 cm. The trimmings will go for goulash, cutlets or something else.

Put the resulting steaks in a container, pour olive oil and let lie down. You can knead the meat a little with your hands, but do not beat it off.

Prepare the sauce. mix pomegranate sauce and red wine in a ratio of 1:2, add olive oil, spices, salt and mix.

Heat a frying pan over high heat and put the meat on it. The oil will prevent the steaks from burning right away, but it’s better to move them periodically along the bottom of the pan. Fry each side for four minutes. Salt, sprinkle with spices and pour over the sauce.

Hold for another minute with the lid on. Reduce the heat to low so that the meat comes through. Remove the lid after a few minutes and test for readiness.

Steak with onion sauce

Another very simple recipe that will help out when you need to quickly cook a meat dish.

Required Ingredients:

• veal steaks - 3 pcs.;
• vegetable oil;
• onion - 1 pc.;
• salt;
• pepper.

Cooking process:

You can buy already cut steaks, or cut across the fibers into slices about 2.5 cm thick, whole piece meat.

Fry the onion vegetable oil(sliced ​​not too thin). Add meat chunks and fry alternately on both sides over high heat. Reduce the heat, pepper and cook in the pan for another ten minutes, turning from time to time. The specific time depends on the quality of the meat. The main thing is not to overdo it, otherwise the meat will be tough.

For garnish, baked or fresh vegetables, salad.

Bon appetit!

Hot dishes made from calf meat are unusually tender and juicy, the main thing is not to oversalt or overdry the meat during cooking. To prepare the dish, veal fried in a pan with lemon and garlic, it is not at all necessary to use veal fillet. You can also take it on the bone, just ask right away to big piece meat was cut into slices about one and a half centimeters thick. This recipe allows such liberties.

In addition, its calorie content is low, at a level of approximately 115 kcal per hundred grams of the product, which means that it can also be recommended to overweight people.

Cooking veal

Take the prepared meat slices, wash them, dry them with a paper towel, put them in a bowl and leave until.

Since in the future we will be on a fairly strong fire, it is desirable that the marinade is homogeneous and does not contain pieces of ingredients that can burn and spoil the taste and aesthetic appearance of roast veal.

Marinade preparation

First, squeeze the juice of half a lemon into a bowl. Take one peeled onion, grate it or grind it in a blender, squeeze the juice through gauze and add to. We will do the same with five cloves of garlic: chop and squeeze through cheesecloth.

And you can squeeze the onion and garlic at the same time. So you speed up the process of preparing the marinade.

Add two tablespoons to the previous ingredients olive oil, a teaspoon of salt and mix well until the salt dissolves.

Now let's take the veal, coat each piece with marinade on both sides, put the meat in a bowl, cover with a plate, put a load on top (I use a jar with some kind of conservation instead of a load, after washing it under the tap), and for a day. During the day, the meat should be turned over with the whole stack at least two times, so it will marinate better.

Roasting meat

Before frying, veal must be laid out on paper towel to remove excess moisture. And then fry in a well-heated pan with a closed lid, over medium-high heat, on both sides until the minute when the meat is lightly browned. The photo clearly shows to what extent the meat should be fried.

Veal goes especially well with. With him she becomes. And for this dish, choose according to your taste. Bon appetit!

Ingredients

• Veal - 1 kilogram;
• Olive oil - 50 - 100 grams.

For the marinade

• Onion - 1 piece;
• Garlic - 5 cloves;
• Lemon - 1/2 piece;
• Olive oil - 2 tablespoons;
• Salt - 1 teaspoon.