Braised veal is a great accompaniment to any side dish. There are many options for how you can cook it. The hostess only needs to be patient and choose the recipe that seems most interesting to her.

What is this dish?

Veal stew - a dish using pieces of meat from young cows. The veal can be browned or lightly fried and seasoned to create a rich and savory dish. The stew is much thicker than the soup, it has less liquid, it requires a longer heat treatment at a low temperature.

Veal stew recipes vary depending on the ingredients used. In the cooking process, you can use almost any vegetable, including zucchini, eggplant, tomatoes. You can cook the dish not only on the stove, but also in the oven in a clay pot.

The process of cooking veal stew usually begins with the fact that it is fried in a pan with olive or vegetable oil. The chef may use fresh or frozen vegetables such as carrots, celery, and green beans to complement the meat. The dish can be thickened by adding potatoes or rice. You can change the flavor of the veal stew by swapping the carrots and green beans for yellow, red, and green peppers. Salt and pepper is necessary before you start to stew.

A tender stew is made from a brisket, a round steak or a knuckle. These pieces are perfect for this dish.

Veal is less fatty than most other types of meat. Proper preparation is essential to keep it tender. For centuries, this product has been an important ingredient in Italian and French cuisine. Veal has a more tender texture than beef. It is usually light pink in color. After the calf begins to eat solid food, the iron in its composition makes the meat of the animal darker, redder. Although veal can be from different sexes and breeds of cows, male meat is predominantly used in cooking.

In order for more juice to remain in the beef, it is necessary to bake it, if possible, not in foil, but in a sleeve. An hour or an hour and a half before starting to pepper and salt the product, it is recommended to soak it in whole milk, it is this that makes the meat especially soft and tender. Professional chefs use special marinades, plain red wine works very well.

Each piece can be beaten off, then the meat will cook faster.

There are many more secrets that chefs do not like to share. For example, meat can be well stewed if it is cut not along the fibers, but across. It is very important to choose the right seasonings. For example, soy sauce is the best for this product. It is added during cooking, and then the desired softness is provided. You can use lemon juice for marinade and spices such as nutmeg, garlic, chili pepper, black pepper, coriander, mustard, thyme.

You can make beef stew not only in a frying pan on the stove, it is better to use a cauldron, since cast-iron cookware retains heat better and retains moisture. A dish in a slow cooker turns out well, this is one of the easiest and fastest ways to make veal tasty and tender.

The best sauces in which cow meat turns out surprisingly tasty are sour cream and yogurt. It is better not to take store-bought products for preparing dressings, only homemade ones. For 200 grams of sour cream, you need 2 tablespoons of flour, a little pepper and salt. The mixture is poured over the meat and stewed in it for an hour over low heat. You can slightly modify the recipe if you don’t have homemade sour cream on hand, and take 250 ml of cream and a tablespoon of mayonnaise. Add salt and pepper to them, a little flour and one clove of garlic, which will have to be squeezed through a garlic press.

When using yogurt, you will need to add a tablespoon of mustard, a spoonful of honey, sugar and salt to it. Mix it all well and pour over the meat.

How to cook?

To prepare an amazing dish for the table you will need:

• 2 tablespoons of butter;
• 2 tablespoons of olive oil;
• 2 pieces of chopped veal;
• fresh rosemary;
• 2 potatoes cut into cubes;
• 1 cup grated carrots;
• 3 pieces of zucchini;
• 1 cup green beans;
• 1 cup white wine;
• 1 teaspoon lemon zest;
• 1 tablespoon fresh finely chopped parsley;
• 3 cloves of garlic;
• 1 cup fresh tomatoes;
• 1 glass of beef broth;
• 1 chopped onion;
• 2 celery stalks.

In a large frying pan, veal is fried in oil for several minutes on each side. Add stock, vegetables, herbs and spices, wine and sauce to slow cooker. Put veal on top of vegetables and cook for 6-8 hours in stewing mode. If the broth is too thin, it can be thickened by adding 2 tablespoons of flour diluted in a little water. Pour the mixture into the slow cooker 20 minutes before the end of the quenching mode.

The meat is served with plain rice or boiled noodles.

You can make the dish according to another recipe. Preheat oven to 325° F. Heat oil in a large skillet, add veal and brown well on all sides, about 4 minutes. Transfer to a plate lined with paper towels.

Reduce heat to low, add ham or bacon, stir-fry until browned. Pour the carrots, simmer until it begins to soften, it takes about 5 minutes. Add finely chopped onion, fry for 2 minutes, then garlic and flour, mix everything. Pour in wine, add tomatoes, broth (or water), lay out pieces of veal. Bring the stew to a boil, cover with a lid and send the container to the oven. If there is no pan without a handle, then you can use a cauldron.

Stir the stew from time to time until the veal is tender when cut through. In general, the cooking process takes about an hour and a half.

Meanwhile, pour water into a large saucepan and bring to a boil. Throw onions (unpeeled) and cook for 3 minutes. Drain the water and rinse it under the tap. When cool, cut off the ends and peel off the skin. Heat the oil in a frying pan and fry the onion rings on it, after they become golden, they are put on a plate. Mushrooms are thrown into the oil and fried until they begin to exude juice.

Ten minutes before the veal stew is fully cooked, mushrooms and onions are poured into the slow cooker. Before serving, the dish is sprinkled with chopped herbs.

It is very convenient to use a cast-iron cauldron. To cook the meat in it, you need to pour in 1 tablespoon of oil and heat over medium heat. Add onions and mushrooms, sauté until browned on all sides. On average it is 5 minutes. Ready vegetables are removed in a small bowl. Spread the veal and fry until the pieces are browned on all sides. Add garlic, fry until it starts to brown. Pour in water, salt, put rosemary and pepper. Increase the heat so that the meat begins to boil and immediately remove it to a minimum, cover with a lid. While the beef is stewed for 45 minutes, wine and flour are mixed in a small cup. Mix so that there are no lumps and pour into a cauldron. Now add potatoes, carrots, fried onions and mushrooms. Cover with a lid and again make a big fire so that the meat boils.

As soon as foam appears, the intensity of the flame is reduced to a minimum, the meat is stewed for another 20 minutes, zucchini is added and boiled for another fifteen minutes. Meanwhile, in a small bowl, combine 1/3 cup chopped fresh parsley, 1 tablespoon grated lemon rind, and 2 large garlic cloves, finely chopped. Veal stew is served with gravy and sprinkled with herbs.

The dish can be kept at a minimum heat so that it remains hot for the arrival of guests. You only need to occasionally add a little boiling water.

Necessary:

Assorted vegetables: eggplant stew

One of the most popular recipes with vegetables is stew. The preparation of this dish requires a minimum of time and effort. In addition, thanks to the technology of stewing in their own juice, vegetables retain more nutrients. Ragout can be served as a separate dish or as a side dish for meat or chicken.

1 kg veal tenderloin,

2 pcs onions,

3 pcs carrots,

3 pieces of bell pepper,

0.5 cups of water

2 pcs fresh tomatoes,

3 garlic cloves,

2 tbsp. tablespoons of vegetable oil

1 teaspoon ground coriander,

ground black pepper and salt - to taste,

small bunch of parsley.

How to cook:

Rinse the meat tenderloin thoroughly under running cold water. Lay the veal on a paper towel to absorb any remaining moisture. Then remove the white films from the meat and cut it into small pieces.


First, heat vegetable oil in a bowl and lay out the pieces of veal.


It is advisable to fry the meat over high heat until lightly browned. At the same time, it should lose as little juice as possible.


After frying, add a little water, close the cauldron or pan with a lid and simmer over low heat for 2 hours until the veal is soft enough.

After the veal is stewed, remove the lid and add a small amount of vegetable oil (literally ½ tbsp. L).


Peel the onion and cut into half rings, and carrots into strips.


Put the vegetables to the veal and fry for 3 minutes over medium heat.


Wash the bell pepper and cut into thin strips, put to the meat and vegetables.


Send pre-washed and diced tomatoes there.


Close the cauldron or pan with a lid and simmer the veal with vegetables for another 45 minutes.

Just a few minutes before the completion of the culinary process of a delicious dish, you can add pepper and salt to taste. Also add ground coriander and chopped garlic to the same place. Mix thoroughly.


Before serving, do not forget to sprinkle the finished dish with chopped herbs. Serve hot veal stew with vegetables.

Recipe for veal stew with champignons

Necessary:

700 g veal (shoulder part),

500 g potatoes

300 g carrots

50 g celery

bunch of parsley,

200 g fresh mushrooms (champignons),

150 g tomato puree,

200 ml sour cream

50 g flour

60 g fat

100 g onion,

salt and spices to taste.

How to cook:

Rinse the meat under running water and cut into small pieces. Beat it a little and sprinkle with spices and salt.


Cut the celery into strips and simmer in fat for about 5 minutes.


Peel potatoes and carrots, cut into cubes.


Wash the mushrooms thoroughly and slice.


Add vegetables and mushrooms to celery, salt and simmer over low heat for 10 minutes.


Roll the pieces of veal in flour and fry in a pan.


Then transfer the meat to a saucepan, add water and cook with vegetables for about 60 minutes over medium heat.


Then you can add a little tomato puree or sour cream and boil the contents of the pan again.


Sprinkle the veal stew generously with chopped parsley before serving.

Juicy veal with vegetables - did you guess that you can lose weight so tasty?

Have a great day to all food lovers!

5 rules of proper nutrition from Olga Dekker

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I am a big fan of delicious diets and meat variety. And I think that veal with vegetables is one of the most ideal dishes! :)

Judge for yourself. It is appetizing and satisfying - time! Fragrant and pretty - two! Easy to prepare - three! ;)

And you can feed the whole family with it - both kids and old people, and strong adults!

And I also appreciate this dish for the fact that it consists of healthy products that do not interfere with slimming and receiving well-deserved compliments!..

Isn't it perfect after all this? ;)

How do you think? :)

If you agree, let's cook it together! And at the end I will tell you something important about what we will use in cooking. ;)

But you probably already understood - I am such a person that ...

Not a step without music :)

So turn on Christina Aguilera "Oh Mother" with me

Under this song, we will get everything we need and turn all our attention to the recipe with a photo.

Products:

Local products? ;)

So, let's get down to business!

Recipe:

And how does such a veal dish have a calorie content? Is it easy and fun too?

Quantity Matters

In 100 grams of veal with vegetables - 151.64 kcal!

• Proteins - 17, 98 gr;
• Fats - 7.05 gr;
• Carbohydrates - 3, 11 gr;

As good as it gets! :)

The stew is not only tasty, but also healthy, and for the figure! And, thanks to the benefits and delicate structure, it is even suitable for children.

And now the main thing is to choose a good pair for him ... ;)

Let's make friends products

No white rice, mashed potatoes or fried potatoes with it! Otherwise, all dietary efforts are in vain. : (

We take only useful cereals for garnish: wild rice, buckwheat, spelt, millet, etc. Vegetables – baked, steamed or served as salads :)

For example, try veal with or. And for the first, you can cook or.

Yes, and the veal itself next time it is possible to cook a little differently ...

Something about other options

If you put all the products mentioned - in layers or mixed - on a baking sheet, you get veal baked with vegetables in the oven. Of course, if you put the baking sheet in a hot oven. ;)

Even in the oven, you can cook veal in a pot. True, in this case, I immediately unbearably want to add mushrooms to the meat with vegetables. Well, what's wrong with that? :) Why not add? :)

And in a slow cooker, such a dish can also be made - it will take 1.5 hours.

For some, such meat resembles stew, for others - goulash. It all depends on who has what memories and experiences. It's good that the usefulness of the name will not change! :)

We will talk about one useful product now ...

Special qualities

Garlic. Usually it is remembered during colds. And the antibacterial agent from it, and the truth, for the glory.

Interestingly, in baked garlic, many beneficial qualities remain, but too “stubborn” taste and aroma disappear. :)

Tell us about your veal stew recipes in the comments!

You also know how to cook similar dishes, right? And I always look forward to your feedback! I really want to know if you liked it or not! :)

Health to you and good mood!

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, it turns out tender and soft. Vegetables can be taken both fresh and frozen. Below are a few 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.

How to cook:

1. Beat the veal steaks and rub with mustard. Leave to marinate for about a quarter of an hour.
2. Make cuts on the tomatoes crosswise, scald, remove the skin. Cut tomatoes into slices or slices.
3. Onion cut into half rings.
4. Sweet pepper free from seeds, cut lengthwise into narrow strips.
5. Grate carrots.
6. Fry the onion until golden brown over medium heat, reduce the flame and add the carrots to the onion, sauté until the juice comes out of the carrots.
7. Separately, fry the garlic in oil until golden brown and remove for a while.
8. In the pan where the garlic was cooked, put the 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 do not give enough juice, add some hot water. Simmer for about five minutes.
10. Put bell peppers, onions and carrots, tomato paste into the meat.
11. Salt and pepper and continue to simmer until tender. The meat is ready if the juice is light and clear when pierced.
12. Five minutes before the end of the stew, add basil or other seasonings to the veal stewed with vegetables to taste, and do not mix. Cover the pan and let it brew.

With frozen vegetables

Many housewives have chosen frozen semi-finished products, which are 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.

How to cook:

1. Peel the onion and cut into cubes or quarters of rings.
2. Fry in sunflower oil until translucent.
3. Wipe the veal with a napkin, cut off the films, scrape with a knife. Washing meat is better not to abuse, if only a little rinse and dry.
4. Cut the veal into long sticks and put in the pan where the onion was fried, and cook for another five minutes over medium heat. Don't forget to stir.
5. Pour the frozen vegetable mixture into the pan and stir. Optionally add other vegetables, fresh or frozen. Salt, add oregano, pepper and mix well.
6. Pour water into the pan (preferably hot, but room temperature is also possible). The amount of water must be determined individually, depending on what kind of sauce you need to get by density.
7. Simmer for approximately 20 minutes. Before the end of the cooking process, throw in 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 designed 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.

How to cook:

1. Release the meat from the films, cut off all unnecessary, divide into medium-sized portions.
2. Wash the eggplants and cut them into cubes together with the peel, sprinkle them with salt, mix, leave for half an hour so that bitterness comes out of them. Then rinse under running water and dry with a towel.
3. Cut the onion into half rings, dice the tomatoes.
4. Pour a little oil into the slow cooker, put the meat on, turn on the “Frying” program and fry until a light crust.
5. Take the veal out of the multicooker. Send the eggplants to the same oil, fry, remove and put the onion, which needs to be brought to translucency.
6. Send meat and eggplant to the slow cooker to the onion, then chopped garlic and tomatoes. Salt, pepper, add seasonings as desired (oregano, basil, thyme).
7. Mix the contents of the multicooker, turn off the frying mode and turn on the "Extinguishing". Cook covered for 40 minutes.
8. Check the readiness of the meat, if necessary, extend the stewing for ten minutes.

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

Results

Veal is combined with any vegetables and herbs. Basil, oregano, thyme, marjoram, savory, suneli hops, tarragon are well suited as seasonings. From peppers: fragrant, 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.

Good afternoon, dear readers! Today I decided to treat myself to delicious and fragrant meat (after all, since Monday I have at least a week-long, but still strict Lent before Easter). I will share with you an easy recipe for cooking very juicy and tender meat, and most importantly, healthy and not at all dangerous for the figure. :)

Stewed veal for lunch - what you need! So, let's start preparing our humble dinner.

Cooking Ingredients

• Veal - 10 medium pieces
• Onion - 1 pc.
• Carrot - 1 pc. average
• Vegetable oil for frying
• Salt, coriander and red pepper (ground) - to taste
• Bay leaf - 1 pc.

Time for preparing

• Ingredient preparation time: up to 10 minutes
• Cooking time: 50 min
• Total time: 1 hour

Recipe for braised veal

1. Cut the meat into medium pieces. Tip: to make the veal taste juicy and tender, beat it on both sides with a hammer.
   
2. Wash and clean vegetables. Cut the onion into half rings, and the carrot into strips.
   
3. For cooking, you need a deep frying pan. So, heat it well over high heat and pour vegetable oil into it.
4. Add the onion and sauté over high heat for 3 minutes. Stir so it doesn't burn. I didn’t have time to take a picture, because my onion was fried very quickly :)
5. Then add the chopped carrot to the onion. Stirring, fry for about 8-10 minutes.
   
6. Add meat to vegetables. Fry until it browns. Salt.
   
7. Then pour water into the pan with meat (so that it covers all the contents). Cover and simmer over medium heat for 40 minutes.
   
8. When the meat is soft, add coriander, red pepper and bay leaf to the dish. Intervene. Simmer another 5-7 minutes.
9. Let the meat stand covered for half an hour. Then you can add chopped greens to the dish and serve.
10. Serve stewed veal with side dishes and vegetable salads. Bon appetit!