There are many recipes for cooking veal dishes. The beneficial properties of meat, as well as other ingredients, are preserved to a greater extent if stewed. Veal can be stewed with various vegetables: mushrooms, carrots, potatoes, onions, asparagus. She gets a special aroma if cooked in wine. You can try out in practice various recipes for this dish.
Veal stew
Cut 200 g of veal into slices, put in a pan and brown on melted fat. Transfer meat to a pan, add hot water and put simmer on a slow fire. Put chopped vegetables: onion, carrot, parsley. Dilute 5 g of flour in water and add together with 25 g of sour cream, salt, bay leaf, ground pepper to the pan. Simmer until tender. Loose rice or boiled potatoes are good as a side dish.
Braised veal with green onions
One and a half kilograms of veal tenderloin cut into slices and place in a deep pan. Rinse a bunch of chives. Cut feathers, set aside, and chop the root portion into half rings and mix with veal. Sprinkle with spices for meat, pepper and salt, mix and let marinate for 25 minutes. Dice 4 onions, 2 tomatoes, carrots in large strips.
Put the pan on a large fire and immediately pour meat with vegetable oil so that it does not burn. After a few minutes, when the veal is browned, add the onion, and then the carrots. Make fire minimal. Grind onion feathers and a head of garlic and put in a pan with tomatoes. Leave to simmer for 25 minutes.
Veal in wine
Pour 300 g of veal with hot water and cook for 10 minutes. Drain the broth and rinse the meat in cold water. Put in a pan, pour half a glass of dry white wine and add water to the level of meat. Add chopped onion, clove of garlic, celery root, sprinkle with salt, pepper. Simmer for an hour and a half over low heat. Cut 3 bell peppers into 4 parts and put in a pan. After 5 minutes, the dish is ready.
Veal with mushrooms
Cut into pieces 300 g of veal, put in a saucepan, add bay leaf, chopped onion rings and 60 g of water. Simmer over high heat for 4 minutes, and then average 3 minutes.
Cut 100 g of fresh champignons, add to the pan and simmer another 4 minutes. Then pour half a glass of dry white wine, a glass of meat broth and half a glass of milk, increase the heat to maximum and simmer for 2 minutes. Grind 20 g butter with 40 g flour and add to the broth, stirring constantly. Cut 50 g of asparagus, put in a pan with pepper and salt, sprinkle with lemon juice. Combine the yolk with 5 g of cream and pour into the meat. Reduce the fire. When the meat is soft, the dish is ready.
Braised Veal with Cranberries
Cut the kilogram of veal pulp into pieces, fry in a deep pan in olive oil. Chop a large onion and grate 2 carrots. Add to meat. Add some water. Stew for 10 minutes. Put a glass of cranberries, pepper, salt, mix, cover. Stew for 25 minutes. Put in a pot, sprinkle with grated cheese and put in the oven for 20 minutes.
Braised veal with pepper
Mix 40 g of flour with dried basil, marjoram and thyme, as well as fresh chopped green onion feathers, salt and pepper. Cut 600 g of veal into long thin slices, mix with the rest of the ingredients. Chop the onion. Straw chop 2 sweet peppers. Fry onions and peppers and put on a plate. In a pan, brown meat, also remove it to the side. Pour 100 g of dry white wine and a glass of broth into the same pan. Boil. When the liquid boils in 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 with pasta.