Somehow my husband and I walked around the rural meat market, bought fresh veal. We always buy meat in the village, it’s more reliable, especially since good acquaintances will never let you down. And so I decided to cook dinner from fresh meat, it’s a pity to skip such meat in mincemeat, I decided to bake it. In general, baked veal always leaves with a bang, either at a regular dinner or at a festive dinner.
For baking, we need 1 kg of fresh veal, garlic (5 cloves enough), mayonnaise, salt, bay leaves (quantity if desired, if you want very spicy meat - take more), ground black pepper. According to this recipe, veal baked in mayonnaise with garlic is soft and aromatic. In principle, beef can also be used for this recipe, but it will have to be boiled beforehand so that the meat is baked. And the veal itself is soft and therefore baked well in the oven, provided that it will be cooked in foil or in a sleeve.
First, marinate a piece of veal: wipe it with pepper and salt, make small cuts with a knife, into which you need to push the garlic and bay leaf. In this state, leave the veal for an hour. Then, from all sides, coat it with mayonnaise, do not regret the mayonnaise. Wrap in foil (or put in a sleeve) and send to bake for 2 hours. Closer to readiness at home, the appetizing smell of baked meat spreads, which is why I like veal baked in the oven because it has a delicious aroma. When the meat is ready, take it out of the oven, let it cool slightly. Then cut it like bread into slices. Veal baked in mayonnaise is an excellent solution for dinner. As a side dish, you can stew vegetables, cook mashed potatoes, in my family they like millet and buckwheat porridge, a large selection.
By the way, for those who like to cook in pots, I suggest a recipe - veal in a pot. Cooking does not take much time, and for dinner you will be thanked for a long time. We will need the following products: half a kilogram of veal, 4 raw potatoes, a couple of medium carrots, 1 onion, a couple of garlic cloves, tomato paste, vegetable oil, half a glass of white wine, salt, bay leaf and ground black pepper.
Cut the veal into small pieces and fry in vegetable oil until crusted. Then we lay the meat in pots with oil, salt, sprinkle with pepper and add white wine. Let the wine soak in the meat for 20 minutes. While the meat is languishing in wine, we clean the carrots and potatoes, cut into medium pieces. Garlic and onion finely chopped. Now we put the vegetables in pots, first onions with garlic, then potatoes and carrots. We spread on top a large spoon of tomato paste and on a bay leaf. Do not forget to add half a cup of boiled water to each pot so that the dish does not turn out dry. Close the pots with lids and bake in the oven until cooked. White wine gives the meat a unique taste and aroma, it is difficult to resist such a dinner.
Recently, I learned how to cook another dish - veal medallions. My mom shared this recipe, she is also a culinary specialist, so every week she prepares some new items. For cooking, we need a veal pulp of 400 grams (200 grams per serving), 200 grams of Mozzarella cheese, 1 ripe tomato, a bag of cream, salt, vegetable oil and ground black pepper. Cut the meat flesh along the fibers into two equal pieces, beat off with a hammer. The shape of the veal should resemble a medal, that is, a rounded shape. Rub with pepper, salt and fry in oil on both sides. We divide the cheese into 6 equal circles, cut the tomato into rings. Then pour the cream to the meat, simmer for about 10 minutes (the cream should evaporate a little). During stewing, put a ring of tomato on each piece of meat, put cheese on it. As a result, the cheese is slightly melted. Ready-made medallions are served with greens or vegetable salad. Enjoy your meal!