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Veal stewed with vegetables: recipes

Veal is a dietary meat, which, however, is not liked by everyone because of the lack of fat and low fat content. A great option is veal stewed with vegetables. It cooks quickly, it turns out tender and soft. Vegetables can be taken both fresh and frozen. Below are some recipes with a photo 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.
Meat in the pan

How to cook:

  1. Beat veal steaks and grate with mustard. Leave to marinate for about a quarter of an hour.
  2. Make incisions crosswise on the tomatoes, scald, peel. Cut tomatoes into slices or slices.
  3. Onion cut into half rings.
  4. Sweet pepper free from seeds, cut along into narrow strips.
  5. Grate the carrots.
  6. Fry the onion to a golden color over medium heat, reduce the flame and add carrots to the onion, sauté until the juice comes out of the carrot.
  7. Separately, fry the garlic in oil until golden brown and remove for a while.
  8. In a pan where the garlic was cooked, put pieces of veal and fry until golden brown. Fry quickly over high heat. Then reduce the flame and cook for another 10 minutes.
  9. Put the tomatoes in the meat so that the juice appears. It should be enough to partially cover the veal. If the tomatoes gave little juice, add some hot water. Simmer for about five minutes.
  10. Put bell pepper, onion and carrots, tomato paste in the meat.
  11. Season with salt and pepper and continue to simmer until tender. The meat is ready if the juice is light and transparent when pierced.
  12. Five minutes before the end of the stew add to the veal stewed with vegetables, basil or other seasonings to taste, and do not mix. Cover the pan and let it brew.
Vegetable stew

With frozen vegetables

Many housewives have chosen frozen convenience foods, presented 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;
  • a piece of veal - 300 g;
  • water - two glasses;
  • odorless sunflower oil - 50 ml;
  • oregano;
  • onion - 1 pc.;
  • Bay leaf;
  • pepper;
  • salt.
Stewed vegetables with meat

How to cook:

  1. Peel and cut the onion into cubes or quarters of rings.
  2. Fry in sunflower oil until translucent.
  3. Wipe the veal with a napkin, cut the films, scrap off with a knife. Washing meat is better not to abuse, if only a little rinse and dry.
  4. Cut the veal into long bars and put in a pan where the onions were fried, and cook for another five minutes over medium heat. Do not forget to stir.
  5. Put a mixture of frozen vegetables in a pan and mix. Add other vegetables, fresh or frozen, if desired. Salt, put oregano, pepper and mix well.
  6. Pour water into the pan (preferably hot, but also room temperature). The amount of water must be determined individually, depending on which sauce you need to get in density.
  7. Simmer for approximately 20 minutes. Before finishing the cooking process, toss the bay leaf.

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 for cooking 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.
Chopped vegetables

How to cook:

  1. Free the meat from the films, cut off all the excess, divide into medium-sized portions.
  2. Wash the eggplants and cut them into cubes together with the peel, pour them with salt, mix, leave for half an hour to make bitterness come out of them. Then rinse under running water and dry with a towel.
  3. Dice the onion in half rings and dice the tomatoes.
  4. Pour some oil into the slow cooker, put the meat out, turn on the Frying program and fry until lightly crusted.
  5. Remove the veal from the multicooker. In the same oil, send the eggplant, fry, remove and put the onions, which need to be translucent.
  6. In a slow cooker, send onion meat and eggplant, then chopped garlic and tomatoes. Salt, pepper, add seasonings if desired (oregano, basil, thyme).
  7. Mix the contents of the multicooker, turn off the frying mode and turn on "Extinguishing". Cook under the lid for 40 minutes.
  8. Check the readiness of the meat, if necessary, extend the stew for ten minutes.

Serve veal stewed with vegetables in a slow cooker can be served with a side dish or as an independent dish.

Summary

Veal is combined with any vegetables and herbs. As seasonings, basil, oregano, thyme, marjoram, savory, suneli hops, tarragon are well suited. From peppers: allspice, chili, black, red, white. In the recipe for veal stewed with vegetables, you can safely include mushrooms. And one more nuance: no potatoes, pasta and white rice for a side dish. Only buckwheat, wild rice, millet.

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