Stewed veal with onions and carrots is an excellent option to complement any side dish. For example, it will be delicious if you serve mashed potatoes with meat gravy. This dish is not only simple and quick to prepare, but also very tasty.
To prepare the gravy, you will need to allocate approximately 40 minutes of your time. The veal turns out tender and juicy, and what is equally important is low-fat, unlike, for example, pork. That is why veal is an excellent option not only for adults, but also for children. The main nuance of preparation is that it is very undesirable to freeze veal. Then the meat will turn out tough or dry.
Cooking time: 60 minutes
3-4 servings
Ingredients
- meat (veal) – 300 grams
- onion (onion) – 2 pcs.
- vegetable oil – 4-5 tbsp.
- spoons carrots – 2 pcs.
- salt - to taste
- spices - optional
Recipe
- Wash the meat and cut into pieces. I already wrote above - the veal should be fresh, only from the market. Then cut the meat into small cubes.
- Peel the onion and cut into half rings. Wash the carrots, peel and cut into strips. Many recipes start with this step, so you'll be familiar.
Pour oil into a hot frying pan and after 2-3 minutes add the onion cut into half rings. Fry the onion for 3-4 minutes.
- After this, place the carrots in the pan and fry for 4-5 minutes, stirring constantly.
- Once the onions and carrots are browned, add the chopped meat to the pan. Stir all ingredients and turn down the heat. Simmer the meat and vegetables for 10-15 minutes. Immediately add salt to your taste, then add spices. You can use ground pepper, red or black. Add a little water so that the meat is thoroughly stewed.
- Veal stew is ready. It can be served with side dishes: noodles, buckwheat, mashed potatoes. Add a vegetable salad and a delicious, healthy dinner or lunch is ready!
Bon appetit!
Good afternoon, dear readers! Today I decided to treat myself to tasty and aromatic meat (after all, from Monday I have at least only a week, but still a strict Fast before Easter). I will share with you an easy recipe for preparing very juicy and tender meat, and most importantly, healthy and not at all dangerous for your figure. :)
Stewed veal for lunch is what you need! So, let's start preparing my modest lunch.
Ingredients for cooking
- Veal – 10 medium pieces
- Onions – 1 pc.
- Carrots – 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
Veal stew recipe
- Cut the meat into medium pieces. Tip: to ensure that the veal has a juicy and tender taste, pound it on both sides with a hammer.
- Wash and peel the vegetables. Cut the onion into half rings and the carrot into strips.
- For cooking you will need a deep frying pan. So, heat it well over high heat and pour in vegetable oil.
- Add the onion and fry it over high heat for 3 minutes. Stir so that it doesn't burn. I didn’t have time to take a photo because my onions fried very quickly :)
- Then add the carrots cut into strips to the onion. Stirring, fry for about 8-10 minutes.
- Add meat to vegetables. Fry until it is browned. Add some salt.
- Then pour water into the frying pan with meat (so that it covers all the contents). Cover with a lid and simmer over medium heat for 40 minutes.
- When the meat is soft, add coriander, red pepper and bay leaf to the dish. Stir. Simmer for another 5-7 minutes.
- Let the meat sit for half an hour covered. Then you can add chopped herbs to the dish and serve.
- Serve the stewed veal with side dishes and vegetable salads. Bon appetit!
Stewed veal with vegetables is a tasty and tender meat sauce that goes great with any side dish. This review is all about veal, how to prepare it, and, of course, the most delicious recipes for dishes made from this type of meat.
Recipe contents:
Veal is a separate type of meat, with its own cooking characteristics, which make it 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 (per 100 g) than beef, while there is significantly less fat - 6.8 g versus 30 g in beef. Veal also contains more phosphorus, potassium, sodium and magnesium than beef, the same applies to B vitamins.
How to cook veal stew - subtleties and cooking features
The main secret to preparing 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 contains a lot of water (100 g of meat contains 72 g of liquid, beef - 55 g), but it is low in fat. Therefore, it is easy to make veal tough.
Veal does not have the “rare” level of roasting, because... when undercooked, a light pink liquid is released from the product along with milk, which is accompanied by an unpleasant taste and odor. In addition, eating such meat is dangerous for the stomach.
Veal is prized for its delicate taste and pale pink color. This is lean and low-fat meat, which is preferred by gourmets who care about their health and figure.
Veal is prepared in different ways. It is fried, baked, boiled, grilled and stewed. It is important to buy certain parts of the carcass for different dishes and approach the choice of meat competently. Thus, good veal has a pleasant smell and appearance. It's moist but not slimy. Color ranges from light pink to creamy pink. The fibers are small and well springy when pressed. The fat is elastic and white. You can determine the age of the animal by the color of the meat: the whiter the veal, the younger the calf.
For stewing and boiling, it is best to choose the neck, for frying in a frying pan - fillet, back or lumbar, for frying over an open fire - rump, for baking in the oven - sirloin and rump, for smoking and minced meat - brisket and arable land.
A very important point is the correctly selected bouquet of spices, which will make the food amazing. And even if the recipe does not specify spices, you can always add them to the dish and experiment. Oregano, basil, peppers, rosemary, tarragon, cumin, thyme, turmeric, mustard seeds, coriander, cloves, and marjoram go well with veal. Spices should be added to the dish carefully and carefully. Ideally selected proportions will give the food an exquisite aroma 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, fermented milk products. The main condition is that there should be no salt in the marinade, because... it dehydrates protein foods, turning them dry and tough. 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 this culinary assistant, the meat turns out tender and juicy. In addition, it cooks very quickly, taking only 40 minutes, while stewing in a saucepan takes much longer.
- Calorie content per 100 g - 70 kcal.
- Number of servings - 2
- Cooking time - 20 minutes preparation, 40 minutes cooking
Ingredients:
- Veal - 400 g
- Onions - 1 pc.
- Eggplants - 1 pc.
- Garlic - 3 cloves
- Carrots - 1 pc.
- Dill - bunch
- Salt and ground pepper - to taste
Step-by-step preparation:
- Wash the veal under running water, dry with a paper towel and cut into small pieces.
- In the multicooker, turn on the “baking” mode and fry it for 20 minutes.
- Peel the carrots and onions and cut them: carrots into cubes, onions into half rings.
- Wash the eggplant, cut into cubes, sprinkle with salt and leave for 20 minutes to remove the bitterness. Then rinse and dry.
- Add vegetables to the multicooker bowl and cook for 10 minutes.
- Pour in a glass of water, season with spices and salt and continue cooking for 40 minutes.
- At the end of the mode, a signal will sound. This means everything is ready.
Stewed veal with zucchini always turns out tender, soft and spicy in taste. The dish can always be supplemented with any vegetables to taste and preference.
Ingredients:
- Veal - 1 kg
- Onions - 1 pc.
- Zucchini - 1 kg
- Tomatoes - 2 pcs.
- Salt and pepper - to taste
- Rinse the meat under running water and cut into small pieces about 1.5 cm thick.
- Peel the onion and chop finely.
- Scald the tomatoes with boiling water, remove the skin and puree with a blender or crush with a regular potato masher.
- In a frying pan in oil, fry the pieces of meat over high heat until a characteristic crust forms.
- Reduce temperature, add onions and tomatoes.
- Bring the ingredients to a boil and cook over low heat until almost done.
- Wash, peel, cut the zucchini into long pieces, similar to meat, and fry in another frying pan in vegetable oil.
- In a large frying pan, combine the zucchini with the meat and simmer the total mass until fully cooked.
Stewed veal with mushrooms is a very tasty, appetizing and aromatic dish. To prepare it, you can use any vegetables and mushrooms to taste.
Ingredients:
- Veal - 500 g
- Champignons - 500 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Refined vegetable oil - for frying
- Salt and pepper - to taste
- Tomato paste - 1 tbsp.
- Rinse the meat under running water, dry it and cut it into small pieces so that it can fry faster. Heat the oil in a frying pan and add the veal to fry. Fry it over higher heat until golden brown.
- Wash the champignons and pat dry with a paper towel. Cut large fruits into 2-4 parts, and leave small ones whole. In another frying pan, fry the 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.
- Peel the carrots and onions, cut into strips and sauté in a frying pan.
- In a large cauldron, combine all the products: meat, mushrooms and vegetables. Pour in the mushroom broth, add tomato paste, spices and salt. Add a little 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 so easy to prepare that even the most inexperienced housewife can handle it. It takes little time, but the dish turns out to be very tasty and even elegant, especially if you use beans of different colors.
Ingredients:
- Veal - 500 g
- Onion - 1 pc.
- Garlic - 2 cloves
- Carrots - 1 pc.
- Canned beans - 400 g
- Salt and pepper - to taste
- Refined vegetable oil - for frying
- Peel the onion, garlic and carrots, wash and finely chop. Place the vegetables in a frying pan with heated vegetable oil and fry, stirring occasionally until translucent.
- Finely cut the washed and dried meat into cubes with sides 1-1.5 cm so that the size matches the beans. In another frying pan, fry the veal in oil, stirring occasionally until a light crust forms.
- Combine the meat and vegetables and add the canned beans along with their liquid.
- Bring the mixture to a boil, reduce the temperature, close the pan with a lid and simmer the dish for 10 minutes.
Video recipes:
Stewed veal in a delicious enveloping sauce - this is a dish that will bring joy even on a rainy autumn evening. T-Bone Academy will tell you three delicious recipes that will fill your kitchen with aromas and warm your soul.
Stewed veal perkelt
Pörkelt is a Hungarian-style veal stew. Serve it with the traditional turoshchusa dish made from homemade noodles. Which one for stewing? Pay attention to the brisket. It has a sufficient amount of fat and connective tissue, so it is ideal for cooking “slow” dishes. You can buy veal in Kyiv at the T-Bone steakhouse store on the Capital Market.
Cut the lard into small pieces and melt until cracklings are formed. You need to fry the ingredients in the same container in which they will be stewed, then the perkelt will turn out rich and aromatic. Cut the onion and bell pepper into small cubes, and trim the veal brisket and cut into medium-sized pieces.
Fry the onions and peppers in melted lard. Next, add the meat, a coarsely chopped clove of garlic and fry a little more. Add hot water or vegetable broth to the pan. Season with a paste of paprika, salt and ground pepper. You can prepare it yourself by mixing dry paprika with refined vegetable oil.
Simmer the veal for about one and a half hours. Then pour in a glass of dry white wine and cook for another 10 minutes. Separately cook homemade wide noodles. Mix it with cracklings, cottage cheese and full-fat sour cream. Place turoshchusu (paste) on one side of the plate and perkelt on the other. This veal stew is especially good with fresh green onions.
Braised Veal Ossobuco
Osso buco is a puck-shaped steak made from veal shank, with a cut bone with brain running through the center. This meat is ideal for simmering and slow baking, and the most famous recipe is Italian stewed veal Ossobuco with gremolata seasoning. Don't know, Ossobuco? Order meat from the T-Bone online store.
To ensure that the stewed veal has a bright and rich taste, fry it until crusty. To do this, bread the Ossobuco in flour and fry in olive oil for 2-3 minutes on each side.
Place it in a saucepan and fry finely chopped onion and garlic in a frying pan. Add a little flour, pour in the wine and cook for a couple of minutes, stirring. The dish will be juicier if you add pureed tomatoes. Stir the sauce and pour it over the Ossobuco. Season with salt, a mixture of ground peppers, add a little vegetable broth if there is not enough liquid and cover with a lid. Simmer for about 1.5-2 hours over low heat until the meat begins to fall off the bone.
We do not recommend stirring the sauce frequently, otherwise you will damage the delicate marrow inside the bone. For the gremolata, combine the parsley, lemon zest and garlic in a blender or finely chop with a knife. Serve the finished Osso Buco steak with the sauce in which it was simmered, sprinkled with refreshing seasoning.
Stewed veal blanket
Blanquette is a French-style stew in white sauce. An exquisite dish that will decorate the holiday table. Cut the veal into cubes, place in a saucepan, add a little water and simmer with bouquet garni for 30 minutes.
Meanwhile, marinate the onions in wine vinegar and sugar so that they are not too sour and peel the baby carrots. Add this, along with the onion and 8-piece fennel, to the pan. If necessary, add water to cover the vegetables. After 30 minutes, add peeled and coarsely chopped mushrooms, large pieces of celery stalk, salt and ground pepper. Cook for another 30-60 minutes until the veal stew is completely tender.
Using a slotted spoon, remove all ingredients into another pan, strain the broth and reduce by half. Melt the butter in a saucepan and fry the flour. While stirring, add the boiled broth, cream, and a little salt. Pour the resulting sauce over the vegetables and veal and bring to a boil. Season with hot pepper, salt and chopped parsley.
Veal is a dietary meat, which, however, is not liked by everyone due to the lack of fat and low fat content. An excellent option is veal stewed with vegetables. It cooks quickly and turns out tender and soft. Vegetables can be taken both fresh and frozen. Below are several recipes with photos of veal stewed with vegetables.
Beef steaks with vegetables
It is believed that veal is not suitable for first courses, but it is ideal for baking and stewing.
What do you need:
- veal tenderloin - 4 steaks;
- 2 onions;
- sweet pepper - 2 pcs.;
- olive oil;
- tomatoes - 4 pcs.;
- mustard;
- carrots - 2 pcs.;
- garlic - three cloves;
- tomato paste - two tablespoons;
- basil;
- black pepper;
- salt.
How to cook:
- Beat the veal steaks and rub with mustard. Leave to marinate for about a quarter of an hour.
- Make cross cuts on the tomatoes, scald them, remove the skins. Cut the tomatoes into slices or slices.
- Cut the onion into half rings.
- Remove seeds from sweet peppers and cut lengthwise into narrow strips.
- Grate the carrots.
- Fry the onion over medium heat until golden brown, reduce the flame and add the carrots to the onion, sauté until the carrots release juice.
- Separately, fry the garlic in oil until golden brown and remove for a while.
- Place pieces of veal in the frying pan where the garlic was cooked and fry until golden brown. Fry quickly over high heat. Then reduce the flame and cook for another 10 minutes.
- Place tomatoes in meat to release juice. There should be enough of it to partially cover the veal. If the tomatoes give little juice, add a little hot water. Simmer for about five minutes.
- Place bell peppers, onions and carrots, and tomato paste into the meat.
- Add salt and pepper and continue to simmer until done. The meat is ready if the juice when pierced is light and clear.
- Five minutes before the end of stewing, add basil or other seasonings to taste to the veal stewed with vegetables, and do not stir. Cover the pan and let it brew.
With frozen vegetables
Many housewives have taken a liking to frozen semi-finished products, which are available in abundance in supermarkets in various combinations. Convenient and practical, although, of course, not as tasty as fresh vegetables.
What to take:
- frozen vegetables from the store (corn, green beans, peas, carrots) - 200 g;
- piece of veal - 300 g;
- water - two glasses;
- odorless sunflower oil - 50 ml;
- oregano;
- onion - 1 pc.;
- Bay leaf;
- pepper;
- salt.
How to cook:
- Peel the onion and cut into cubes or quarter rings.
- Fry in sunflower oil until translucent.
- Wipe the veal with a napkin, cut off the membranes, and scrape with a knife. It is better not to over-wash the meat, if only to rinse it a little and dry it.
- Cut the veal into long pieces and place in the frying pan where the onions were fried and cook for another five minutes over medium heat. Don't forget to stir.
- Place the frozen vegetable mixture in the pan and stir. Add other vegetables, fresh or frozen, if desired. Add salt, oregano, pepper and mix well.
- Pour water into the pan (preferably hot, but room temperature is also possible). The amount of water must be determined individually, depending on the thickness of the sauce you want to obtain.
- Simmer for approximately 20 minutes. Toss in the bay leaf before finishing the cooking process.
Veal stewed with vegetables is ready. It is served with a side dish of boiled rice.
In a slow cooker
This recipe for veal stewed with vegetables is intended to be prepared in a slow cooker.
What do you need:
- veal tenderloin - 800 g;
- tomatoes - two pieces;
- eggplant;
- onion - 1 head;
- vegetable oil;
- garlic - three cloves;
- black pepper;
- salt.
How to cook:
- Free the meat from films, cut off all excess, and divide into medium-sized portions.
- Wash the eggplants and cut into cubes along with the peel, sprinkle them with salt, mix, leave for half an hour so that the bitterness comes out of them. Then rinse under running water and dry with a towel.
- Cut onions into half rings and tomatoes into cubes.
- Pour a little oil into the multicooker, add the meat, turn on the “Fry” program and fry until lightly browned.
- Remove the veal from the slow cooker. Place eggplants in the same oil, fry, remove and add onion, which must be brought to translucency.
- Add meat and eggplants to the slow cooker with the onions, then chopped garlic and tomatoes. Salt, pepper, add seasonings as desired (oregano, basil, thyme).
- Mix the contents of the multicooker, turn off the frying mode and turn on “Stew”. Cook covered for 40 minutes.
- Check the readiness of the meat, if necessary, extend the stewing for ten minutes.
You can serve veal stewed with vegetables in a slow cooker with a side dish or as a separate dish.
Results
Veal goes well with any vegetables and herbs. Basil, oregano, thyme, marjoram, savory, suneli hops, and tarragon are good seasonings. From peppers: allspice, chili, black, red, white. You can safely include mushrooms in the recipe for veal stewed with vegetables. And one more nuance: no potatoes, pasta or white rice on the side. Only buckwheat, wild rice, millet.
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