Veal is very much appreciated not only among professional chefs, but also among ordinary consumers. The meat is always very tender and juicy. Especially recommended for use by small children and people with gastrointestinal tract problems. In this article we learn what you can cook from this meat, recipes for the most delicious and simple dishes. And there are a lot of such veal dishes and recipes. After all, it can be fried, stewed, boiled, baked, and made various delicious dishes of minced meat. This article will be useful for every housewife.
Braised veal (recipe with photo)
You will get delicious soft meat with vegetables.
Ingredients:
- 550-600 grams of veal.
- Two or three carrots.
- 150 grams of green peas (a little more than half a can).
- Two medium sized onions.
- A little butter.
- 100 grams of sour cream.
- 1/2 teaspoon of sugar.
- 1/2 lemon.
- A tablespoon of sifted flour.
- Salt and pepper to taste, one bay leaf for flavor.
Recipe for veal:
Rinse the meat well and cut into slices of a size that you like. After that, sprinkle with sugar, pepper, salt and pour over lemon juice. Such pickled meat should be infused for about twenty minutes. At this time, you can heat the butter in a frying pan, and roll the infused meat in flour and fry until it becomes rosy.
Peel onions and carrots. Onion rings need to be divided into quarters, and carrot rings left intact. Next, take a saucepan and put chopped onion and bay leaf on its bottom, and put fried roast meat and circles of carrots on top. In an empty pan, add about a glass of boiled water and pour it all into a pan where vegetables and veal have already been put. The liquid should not completely cover the contents, but make sure that it reaches its edge. In this form, the contents of the pan are stewed for an hour.
At the end of this time, green peas are added to the dish and left on low heat for another ten minutes, and after that, sour cream should also be added and stewed again for ten minutes.
Fillet in tomato sauce
What could be better than veal stew, and especially the loin! And if you still cook a delicious sauce, then the guests simply will not want to get up from the table.
You will need:
- Seven hundred grams of calf fillet.
- From vegetables: one carrot and onion, several cloves of garlic.
- From seasonings: tomato sauce, black and red peppers, several bay leaves, salt and herbs to taste, as well as vegetable oil.
Vegetables need to be peeled, washed and chopped. Carrots can be left in circles, and onions cut into half rings. Fry vegetables in vegetable oil until golden brown. While they are fried, you should chop the meat, salt, sprinkle with a mixture of peppers and chopped garlic. Then the fillet pieces should be sent to the vegetables and stew for 20-25 minutes. Add tomato sauce and bay leaf. The use of various spices that are designed specifically for cooking meat is also allowed. Leave veal stew for one hour. Sprinkle with herbs before serving. A pretty good and simple recipe for veal stew.
"Gift to husband"
This is baked veal, the recipe of which has been known for a very long time. The meat here is very tasty and tender, and you can eat it not only hot, but also cold, and even use it for making sandwiches.
You will need:
- one and a half kilograms of beef;
- five cloves of garlic (depending on size);
- such spices are added: rosemary, black and hot peppers, as well as salt;
- you need to take three tablespoons of mayonnaise.
You can choose for yourself: cut meat into pieces or bake whole. However, those who decide to bake whole, should take into account that in this form it will be baked much longer.
So, on each piece it is necessary to make small incisions, but in no case do not cut them completely. Prepare the sauce in advance, for which you just need to mix the squeezed garlic and mayonnaise, add a little salt and add spices to taste. With such a sauce you need to smear every piece. Pour a little water into the baking sheet, this is necessary in order to avoid burning, wrap the meat in foil and place on the baking sheet. During baking, make sure that all water does not boil away and add as necessary.
Preheat the oven in advance, so that by the time the meat is sent there, it is 200 degrees. Your dish will stay there for at least two hours. For the meat to be rosy, you need to remove the top foil twenty minutes before its complete readiness. You can serve stewed veal with potatoes, the recipe does not exclude this, and with other side dishes. In addition, meat prepared in this way will make a sandwich delicious if you add greens and pickled vegetables to it.
Here is such a simple veal recipe in the oven.
Azu
The dish is quite satisfying and incredibly tasty. It came to us from the Tatar cuisine. Cooking veal veal is very simple.
You will need:
- One kilogram of meat, which is better to take from the back leg.
- Take one hundred grams of vegetable and one hundred grams of ghee.
- One and a half tablespoons of tomato paste.
- From vegetables: a quarter kilogram of onions, 300 grams of pickles, about a kilogram of potatoes, three hundred grams of tomatoes and a few cloves of peeled garlic.
- In addition, you will need a tablespoon of sifted flour and the same amount of salt, black pepper can be added to taste.
- And also prepare one glass of water, several bay leaves and your favorite greens.
The washed meat must be cut into small cubes and fry in preheated vegetable oil. To the meat should immediately add pepper, salt. For fifteen minutes, the meat should be fried over low heat.
At this time, in another frying pan, get the tomato paste sautéed. You should spend no more than five minutes on this. Fifteen minutes later, add water to the meat, but not all, and tomato puree sautéed in another pan. Cover the beef and forget about it for forty minutes.
While the meat is stewed, you can do flour. It needs to be dried in a pan, and then pour the remaining water and mix well. Cucumbers peeled from the skin are cut into strips, and onions are cut into half rings. In vegetable oil, the onions are fried until they acquire a golden hue and spread on a plate. Cucumbers, flour and onions are sent to the meat and this mixture is left on fire for another ten minutes.
In the meantime, you can peel and chop the potatoes into small pieces and also fry them until a golden crust is formed. After that, the potatoes are also sent to the meat in the "company" with bay leaf and pepper. In this form, the dish is stewed for another twenty minutes. During this time, you can cut the tomatoes into cubes and squeeze the garlic. Try potatoes and meat for preparedness. Only when fully prepared can you add tomatoes and garlic, as well as chopped greens. Azu remains on fire for another five minutes. So the stew of veal with potatoes is ready, a recipe for which can be added to the book of each hostess.
Mushroom Meat
Ingredients:
- Half a kilo of meat tenderloin.
- Two hundred grams of fresh champignons.
- One large onion.
- A few tablespoons of vegetable oil.
- 100 grams of sour cream.
- A couple of tablespoons of flour.
- Half a glass of water.
- Salt and ground black pepper to taste.
Cooking:
The meat should be cut into thin slices and beat, and then cut into cubes, but make sure that the knife is located across the fibers. Mushrooms, too, cut into small plates. Fry the onion, sliced in half rings in vegetable oil for four minutes, and then add the mushroom slices to it and leave it on fire for another five minutes.
In another pan, fry the meat so that it is rosy, and then add flour to it, mix well. Mix the mushrooms with sour cream, add a little black pepper. Mix well and mix with meat, salt to taste. After that, fill with water and leave to simmer for half an hour under a closed lid. You can serve absolutely with any side dish or without it at all.
Express steak
Ingredients:
- one kilogram of veal;
- spices to add taste and aroma: mustard, thyme, rosemary, horseradish, salt and vegetable oil.
Herbs are cut as finely as possible, and seasoned with salt. And the meat needs to be cut into pieces along the fibers. Each piece must be sprinkled with vegetable oil and roll in a mixture of herbs. At this time, a pan with sunflower oil should already be warming on a fire. You can fry the way you like. After all, someone loves meat with blood, and someone - only well-done. Do not chop ready-made steaks immediately. This threatens that the meat will become dry due to the fact that all the juice will flow out. Chilled and chopped steaks are spread on a dish that should be greased with mustard and horseradish.
Funchoza with meat
To prepare this original dish you will need:
- 200 grams of funchose;
- 400-500 g of veal meat;
- one onion and one carrot;
- a small bunch of green onions;
- also take half a teaspoon of grated ginger root and soy sauce to taste.
And you can not do without vegetable oil. To serve you need a teaspoon of sesame seeds.
On the packaging with funchose there is an instruction that we follow when cooking noodles. The meat is cut into thin strips and fried in vegetable oil until soft. Carrots need to be cut into strips, and onions - in half rings. As for the onion greens, it needs to be cut into small pieces. All vegetables are sent to the meat pan. Fry a little and pour grated ginger. All this needs to be put out, but so that the vegetables do not become completely soft. After five or six minutes, a funchose is sent to the pan for meat and vegetables, followed by soy sauce. All this should be mixed well and left to stew for another five minutes. Before serving, you can sprinkle with sesame seeds.
Kleftiko
Kleftiko is a baked veal, the recipe of which, according to legend, was invented by robbers.
- 700 grams of veal meat.
- One large onion.
- 1/2 teaspoon thyme and as much salt.
- A few pinches of cumin and black pepper.
- A little vegetable oil.
- Bay leaf.
- A few leaves of fresh mint.
The meat sliced in portions is sprinkled with spices such as cumin, thyme, salt and black pepper. Mix well and leave for about half an hour to insist. After this time, the meat is moved into pots and poured with water to the shoulders. If there is no fat on it, you can add a little vegetable oil. It will save the meat from drying out. Laurel leaves, half onions and fresh mint leaves are laid on top. The oven should be preheated to 220 degrees. The meat is baked for one and a half, and sometimes two hours.
You can serve directly in a pot, or you can put it on a plate. A very good option for cooking veal in the oven, the recipe is quite simple and affordable for every housewife.
Veal with Cherries
- A little more than half a kilogram of veal tenderloin.
- One and a half glasses of fresh cherries.
- Salt and pepper are added to taste.
- 50 grams of butter.
- A tablespoon of flour.
- Half a teaspoon of nutmeg.
- About a hundred grams of liquid cream.
Cherries must be separated from the seeds. Rinse the meat well and cut into slices approximately two centimeters thick, always across the fibers. After this, the pieces need to be slightly beaten off, salt and pepper to taste. At this time, set the pan with sunflower oil to warm up. Put the pieces of veal there and fry on each side for no more than eight minutes.
While the meat is fried, cherries should let the juice in a separate saucepan. And preheat the oven to 180 degrees. The fried meat is transferred to a pan with cherries and sent to the oven for forty-five minutes.
When the meat is completely ready, it is taken out, and the sauce is allowed to cool, and then, together with the berries, it is crushed with a blender. The resulting homogeneous mass must be heated and, stirring, add cream, nutmeg and flour. Bring the mass to a boil and remove from heat. Salt to taste. Then the meat laid out on a plate is doused with the resulting sauce and sent to the oven for another fifteen minutes to absorb the sauce and become more juicy. Thus, you will get a delicious veal with gravy, the recipe of which you can share with friends and enjoy yourself.
Beer in Prune Beer
Required Products:
- one kilogram of fresh beef;
- half a liter of light beer;
- a little more than half a glass of prunes, more or less, as you like;
- several onions;
- two tablespoons of tomato paste;
- pepper and salt to taste.
First, prepare the meat. Rinse it well, preferably under running water, and cut into portions. Onions are cut into rings and fried until golden brown. Then beef joins the meat and stews for thirty minutes. Remember to stir occasionally. After that add tomato paste and mix again. During this time, slightly warm the beer and pour the meat. In this condition, the meat should be stewed for about forty minutes until the desired softness. Rinse the prunes and add to the meat. Leave it under the lid for another twenty minutes. It is especially good to eat such beef with mashed potatoes.
Conclusion
As you can see, beef is a versatile product. You can cook stewed, baked, fried beef. Add a variety of spices, berries, vegetables and fruits. Prepare veal dishes, the recipes of which can be taken in this article.