Fry veal steaks on each side over high heat, then 3 minutes over low heat under the lid.
  Fry veal chops on high heat under a lid for 2.5 minutes on each side. To fry veal bars will be needed over medium heat with constant stirring.

How to Roast Veal Steak

Products
  Veal - half a kilo
  Bulgarian pepper - 1 piece
  Onions - 1 head (about 100 grams)

  Salt - 1 tsp
  Dried chili pepper - on the tip of a knife
  Black pepper - half a teaspoon
  Soy Sauce - 150 milliliters

How to Roast Veal Steak
  1. Peel the onions and chop them in a blender.
  2. Wash the sweet pepper, remove the seeds and finely chop.
  3. Mix onions with pepper, add chili peppers and pour 50 milliliters of soy sauce. Leave for 20 minutes.
  4. Wash and dry the veal, cut into pieces 2.5 centimeters thick, season with butter, rub with salt and pepper.
  5. Lubricate the steaks with soy marinade with vegetables, put in a bowl, top with sauce and leave for 2 hours.
  6. On a hot skillet, fry the meat on each side for 3 minutes. Next, on low heat, bring the veal to readiness under the lid for 3 minutes.

How to stew veal with vegetables

Products
  Veal - 4 pieces
  Sweet pepper - 2 pieces
  Tomatoes - 4 pieces
  Onions - 2 pieces
  Carrots - 2 pieces
  Tomato paste - 2 tablespoons
  Garlic - 4 cloves
  Olive oil - 2 tablespoons
  Mustard, spices, salt, pepper - to taste

How to stew veal with vegetables
  1. Wash 4 steaks of veal, beat and grate mustard.
  2. Remove the skin from 4 tomatoes and cut them into thin slices.
  3. Wash the sweet pepper, remove the seeds and chop into straws 0.5 cm thick.
  4. Peel the carrots and grate.
  5. Onion peel and cut into half rings, fry in butter over high heat.
  6. Add carrots to onions and fry over medium heat for 3 minutes.
  7. Fry 4 cloves of garlic in butter and remove.
  8. In the same pan, fry veal on a strong fire for 2-3 minutes on each side. Reduce heat and fry for 10 minutes.
9. Put the tomatoes to the veal and simmer another 5 minutes. Add pepper, browned vegetables, 2 tablespoons of tomato paste, salt and black pepper.
  10. Stew veal with vegetables on low heat. As soon as when you pierce the meat, the blood juice disappears, season with spices, turn off the hotplate and close the pan with a lid.

See how to cook a milanese veal dish.

Good afternoon, dear readers! Today I decided to treat myself to a delicious and fragrant myaska (after all, since Monday, I have at least a weekly but still strict Fast before the Great 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 body. :)

Stewed veal for lunch - what you need! So let's start cooking my humble lunch.

Ingredients for cooking

• Veal - 10 Medium Pieces
• Onion - 1 pc.
• Carrots - 1 pc. average
• Cooking oil for frying
• Salt, coriander and red pepper (ground) - to taste
• Bay leaves - 1 pc.

Time for preparing

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

Recipe for stewed veal

1. Cut the meat into medium pieces. Tip: so that the veal has a juicy and tender taste, beat it from both sides with a hammer.
   
2. Wash and peel the vegetables. Cut the onion into half rings, and the carrot into straws.
   
3. For cooking you will need a deep pan. So, heat it up over high heat and pour in vegetable oil.
4. Add the onion and fry it on high heat for 3 minutes. Stir, so that it does not burn. I didn’t have time to take a picture, as my onion was fried very quickly :)
5. Then add the carrot slices to the onion. Stirring fry for about 8-10 minutes.
   
6. Add meat to vegetables. Cook until it is browned. Salt it.
   
7. Then pour water into the meat pan (so that it covers the entire contents). Cover and simmer for 40 minutes on medium heat.
   
8. When the meat is soft, add coriander, red pepper and bay leaf to the dish. Stir. Simmer another 5-7 minutes.
9. Let the meat stand for half an hour under the lid. Then you can add chopped greens to the dish and serve.
10. Serve veal stew with side dishes and vegetable salads. Enjoy your meal!

   Calorie:   Not specified
   Time for preparing:   Not specified

Veal is very useful for the human body. It provides the human diet with nutrients. In addition, the dishes that are prepared on the basis of this meat are delicious, aromatic and nourishing. Veal is prepared both as a separate dish, and as an addition to a side dish, or is included in sauces, pastes, salads. In my family, veal dishes are especially valued by men. Among the most used recipes I have is roast veal with pasta for garnish. The dish is prepared quickly, simply, does not require special culinary skills and effort. Therefore, I suggest that you also prepare it to make your loved ones pleasant with the help of yummy, cooked on the basis of meat.

Fried veal with onions - a recipe.

Ingredients:

veal meat - 500 grams;
pasta - 300 grams;
sunflower oil - 50 ml .;
salt and black pepper - to your taste;
onion - 1 pc.

Recipe with photos step by step:

  In order to cook this dish you need good pasta and fresh meat. Pasta can choose any (spaghetti, spirals, shells). It is important to cook the pasta correctly so that they do not stick together, do not boil soft and turn out tasty. Pasta should be added already in well boiling, pre-salted water.




  Then cover with a lid, bring to a boil and reduce the heat. Cook the pasta for the time specified on the package. Also, do not wash the pasta with cold water, because the cold, they are not so tasty. You do not need to save on the quality of pasta, because they can be poorly prepared or pasted. Add some sunflower oil to the pan while cooking the pasta.




  Then you need to chop the onion finely.




  Now we undertake the preparation of meat. I use veal. We wash it and finely cut it.






  Meat fry in vegetable oil.




  You need to fry over low heat under the lid closed, stirring gradually.
  Meat need to pepper and add salt.




  When the meat is already slightly roasted, add chopped onion to it.




  Fry veal until ready, while watching the onion condition. It should turn out a little toasted until golden brown.






  With ready-made pasta drain the water and put them in a colander.




Pasta spread out on plates and put meat on top. A wonderful addition to this dish will be a sauce based on tomato paste. To do this, it needs to be diluted with boiled water, mix thoroughly, add a little salt and pepper. In a separate bowl, chop hard cheese on a fine grater and put it all together into a homogeneous mass. Add a bit of chopped greens and pour the sauce over the roast veal with pasta. The dish is ready. Enjoy your meal!
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Even those housewives who go to the kitchen only on holidays to cut sausages from a deli on the occasion of a sanitary day in a cafe-restaurant will be able to prepare a recipe.
  The list of ingredients invariable onions and carrots, and among the spices - coriander and red pepper. It is clear that the composition of spices, you can experiment to taste. The most important thing, of course, is selective, preferably very fresh veal - lean, dietary meat, which is also useful for children.

Ingredients to the recipe

• onion - 1 pc.
• meat (veal) - 8-10 medium pieces
• medium sized carrots - 1 pc.
• coriander (ground) - to taste
• cooking oil for frying
• salt - to taste
• plain water - to completely cover the meat
• red pepper (ground) - to taste

Meat is prepared in a deep frying pan.

How to cook veal stew

Prepare the meat

If it is from the freezer, then remove and thaw. Wash it and cut it into pieces (size at your discretion).

If you want the meat to be even more tender, repulse it with a little hammer on both sides.

Prepare the vegetables. Peel and wash the onions and carrots. Onions cut into semicircles, carrots - at your discretion: long slices, diced - or grate.

Quenching.  Prokalite pan, pour back the oil. In hot oil, after setting the heat to medium, place the onion and fry for three minutes.

Add carrots there and fry for another 10 minutes, stirring regularly to prevent the onions from burning.

Now lay out the pieces of meat. Fry it until it turns white. In the process of frying salt food.

Then pour water into the pan, cover and simmer on medium heat until the meat is completely cooked. If necessary, you can add water.

When the meat is soft, add ground coriander. Stir. Add red pepper and mix again. Extinguish for three minutes, after which you can turn off the fire. Cover the pan with a frying pan and leave the meat for half an hour.

Serve the veal stew with a vegetable salad or side dish.

Meat is holy for most families. Fast days for many become a real test of fortitude. Therefore, the ways to cook meat dish, there are tens of thousands. But a very special thing - veal steak. Chops, goulash, and even most varieties of kebabs - nothing in front of this juicy, fragrant and insanely tasty piece of meat. The only catch is how to cook a really juicy veal steak. Many cooks simply spoil the gorgeous meat because of not knowing how to approach it.

Correct meat

So that the veal steak in the pan came out worthy of your attention, you need to competently approach the first stage of cooking, namely the purchase of meat. To begin with, it is worth understanding that only spinal “parts” are suitable for steak. There the muscles are the most inactive, and therefore, the softest. What part of the back is already unprincipled and depends only on personal taste preferences.

The next subtlety: if you intend to get a tasty or at least a normal veal steak, refuse to visit the supermarket. In any case, the fact that it does not specialize in meat. Only “pass-through” options are available in it; Even the cutting does not always correspond to the scheme posted behind the sellers. It is better to stop at a meat (proven!) Store or market. If he is within reach.

Preparation of veal

The super-fresh veal steak is not very good, to say the least. This is explained by the fact that the muscle after slaughter is not yet relaxed, which means you should not expect gentleness. Veal need to withstand. To do this, it is placed for a week in the refrigerator and covered with a paper napkin. With the meat during this time, nothing bad will happen, but from airing it will save cover. In professional steakhouse, veal matures up to three weeks, but there are no suitable conditions at home for this.

Traditionally, veal steak is not pre-marinated. But domestic meat is not very suitable for cooking this dish. Medallions can be used in a natural way, but other varieties of dorsal pulp should be kept for a day in mineral water. It will not worsen the taste, but the softness of the steak will be guaranteed.

And the last thing: before the veal in the pan, give the meat time to warm up naturally. A couple of hours he spent outside the refrigerator will not significantly slow you down. And juicy steaks significantly improved.

  veal tasty

A few simple but binding rules:

1. Meat is not cut thinly. At least 2.5 centimeters thick. If you have a filet mignon, the piece of thickness should be at least 5 cm.
2. The frying pan is taken thick-bottom and with a ribbed surface. It is heated without oil.
3. The veal steak is dried to the ideal before being sent to the pan, salted and poured, and also coated with vegetable oil - this step will eliminate the need to add it to the pan. That is, oil burnout and the kitchen smoke will be prevented.
4. If you want to put some more spices into the business, do not sprinkle the meat with them. It is better to take the sprigs of selected herbs or garlic cloves and put them on the pan next to it: the aroma will soak the steak, but remain unobtrusive and delicate.

Veal steak is fried for no longer than three minutes on one side (usually less). It is necessary to turn it over with either a spatula or culinary tongs: the fork will cause the juice to flow out.

Last nuances

In food, not only taste is important, but also shape. To make your veal steak seduce with its appearance, use your own foil form (sides) when frying.

For lovers of heightened tenderness, it may be interesting to advise you to send steaks after roasting in the oven. The form can be greased, but very thin. Meat is laid out on the bottom and put in the oven. 7 minutes will be enough for the ribais, it will take all 10 for the medallions. After removing the shape, the foil is not removed immediately: the meat needs me a minute or two to rest and relax.

Serve immediately: the veal steak tastes better from the heat of the heat. Sauces, vegetables (fresh, salted, baked, stewed) and bread are approved as a company.