(Ratings: 7. Average: 4.43 out of 5)

The moment has come to talk about veal and its dishes. Veal is a relatively new type of meat for me. Well, that is, order at your favorite restaurant Hot soup with veal or italian salad with her - a nice thing, but so that to cook at home ... somehow my hands still did not reach. And then we got there.

How to cook veal to make it tasty, original and uncommon? With all these questions I went to the Internet. And I found a lot of interesting things, both in the peculiarities of cooking this meat, and in different, well, very interesting dishes out of him.

Veal- the meat is quite dietary, that is, it does not contain very much fat.

This means that without having minimal knowledge in its preparation, you can safely ruin a carefully selected beautiful and juicy piece tender young meat, just simply drying it. Therefore, it is very important to observe several simple rules when cooking veal, starting from the choice of meat and its correct cutting (along or across the fibers, the thickness of the pieces), ending with the temperature and time of frying. Well, remember, of course, about marinades, which will help you make it tender, as well as get rid of bad smell if you, God forbid, are unlucky enough to buy the wrong meat (about how to remove bad smell meat, I'll write more).

So, after going through many options: baking, frying, cooking and others, I settled on such a dish as stewed veal with mushrooms and white sauce or veal blanket.

This dish most likely belongs to French cuisine... It used to be made from leftover baked meat. Its name, which is easy to guess, comes from the color of the sauce, which sounds like blanc.

The recipe intrigued me at first sight. Well, what could be better than an old traditional dish in the form of tender meat complemented by aromatic gravy and classic white sauce? That's right, nothing! Well, a couple of "chips" are also present here. These are caramelized onions and mushrooms fried with lemon juice... Interesting. 🙂

Blanket is still the most popular family dish- reason for fees for dining table the whole family.

Ingredients:

• Veal - 500 gr;
• Onions - 0.5 pcs
• Carrots - 1 pc;
• Leeks - 1 pc;
• Garlic cloves - 3 pcs;
• Carnation - 3 pcs;
• Bay leaf - 2 pcs;
• Champignons - 120 gr;
• Sugar - 1 tsp;
• Lemon juice - 1 tbsp l;
• Flour - 1 tbsp. l;
• Sour cream - 2 tbsp. l;
• Butter - 150 gr;
• Small onions - 3-4 pcs;
• Egg yolk - 1 piece

Cooking method:

1. Wash the veal, remove all unnecessary, cut into small pieces across the fibers and fry in a saucepan in butter.

   

   After browning, it is very important to remove any "dirt" that may have come out. To do this, either pour a little water, and after the appearance bad foam we drain it, or remove the meat and completely wash out the saucepan, and then put it there again.

   

2. Add to the meat a leek stalk, a half onion, a carrot, a few "flowers" of a carnation and Bay leaf... if there is a desire and opportunity, we add wonderful aromatic herbs: rosemary, thyme or basil, or maybe just a little bit of everything. It is better to put herbs in a "bag" of gauze, so that later they can be easily removed from the broth. Add salt and pepper.

   

   Fill it all up enough big amount water, since the meat will be stewed for a long time and it will have time to boil. How much to stew veal until soft? The meat with vegetables will reach its ideal consistency in about an hour and a half.

   

3. While the meat is stewing, we are doing an interesting and previously unseen thing for me: caramelize the onion. To do this, ideally, you need to take such tiny young onions, several pieces. Of course, if they could not be found in any way, you can take an ordinary onion, cutting it in some interesting way. Fry the onions in a pan in melted butter, add sugar and a pinch of salt. Fill the browned onions with about 100 ml of water and simmer for 15 minutes. it is better not to ignore this component, as it will give ready meal a truly interesting and unusual taste.

   

4. Cut the champignons as you like and lightly fry in melted butter with the addition of lemon juice.

   

   Fry mushrooms with lemon juice

5. At the end of stewing the meat, remove the leeks, onions and herbs from the resulting gravy. I decided to leave the carrots for beauty.
6. Cooking white sauce ... Melt 60 gr butter and add flour to it. Fry without stopping stirring. Add about 500 ml meat gravy while continuing to stir. Add sour cream and, bringing the sauce to a boil, remove it from heat.

   

7. Combine meat and sauce. Then add the mushrooms and caramelized onions in turn.

   

   

8. Add to the sauce just before serving the meat egg yolk and stir it.

   

That's all! You can serve!

Rice and, of course, potatoes, for example mashed potatoes, cooked according to the recipe will go well for a side dish.

I have in mind a few more interesting, in my opinion, veal recipes. I will write about them a little later.

Stewed potatoes with meat is a dish loved by many, and it is impossible not to agree with this. Both experienced and young housewives love it for its ease of preparation and the ability to experiment. You can choose any meat, play a little with spices, and every time please your family with a new taste. Today I suggest you cook a stew of veal with potatoes.

To prepare a dish, prepare necessary products from the list.

Rinse and dry the veal, cut into pieces of about 2-2.5 cm.

Peel the onions and carrots. Cut the carrots into strips, cut the onions into quarter-rings.

Pour vegetable oil into a saucepan, heat well. Put the veal in the butter and fry until golden brown, salt and pepper, add seasoning for the meat.

Add onions and carrots and stir. Fry a little together.

Stir the tomato paste in a glass of water and add to the meat. Add more water so that it covers the meat completely. Cover the saucepan, reduce heat and cook the meat for 45-60 minutes, until tender. Check the amount of water periodically and top up if necessary.

Peel the potatoes and cut into slices.

Add potatoes to the pot to ready-made meat... Top up hot water so that it practically covers the potatoes. Sprinkle potatoes with olive herbs.

Cook the potatoes for about 15 minutes, then season with salt and add chopped dill. Cook for another 5 minutes. Check the potatoes for readiness with a fork.

Add pickles to potatoes or fresh vegetables and immediately serve stewed veal with potatoes to the table.

Bon Appetit!

Even those housewives who come into the kitchen only on holidays to cut sausages from a deli on the occasion of a cleaning day in a cafe-restaurant will be able to prepare a recipe.
Onions and carrots are unchanged in the list of ingredients, and coriander and red pepper are among the spices. It is clear that the composition of the spices can be experimented with. The most important thing, of course, is selected, preferably very fresh veal - lean, dietary meat that is good for children too.

Ingredients for the recipe

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

The meat is cooked in a deep frying pan.

How to cook veal stew

Prepare the meat

If it is from freezer, then remove and defrost. Wash it and cut it into pieces (size of your choice).

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

Prepare vegetables... Peel and wash the onions and carrots. Cut the onion into semicircles, the carrots - at your discretion: long slices, cubes - or grate.

Quenching. Ignite the frying pan, pour oil into it. In hot oil, reduce heat to medium, put onion and fry for three minutes.

Add carrots there and fry for another 10 minutes, stirring regularly so that the onions do not burn.

Now lay out the pieces of meat. Fry it until it turns white. Season the food with salt while frying.

Then pour water into the pan, cover and simmer over medium heat until full readiness meat. If necessary, you can add water.

When the meat is tender, add ground coriander... Stir. Add red pepper and stir again. Simmer for three minutes, after which you can turn off the heat. Cover the pan with a lid and let the meat sit for half an hour.

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

Braised veal with vegetables - delicious and tender meat sauce that goes well with any side dish. In this review - everything about veal, how to prepare it, and, of course, the most delicious recipes dishes from this type of meat.
Recipe content:

Veal - separate species meat, with its own cooking characteristics, which allow it to be made not only tasty, but also healthy, and dietary. Although, in fact, veal, it is young beef, but it cannot be called common. It is noticeably inferior to other types of meat in popularity. Although in fact, veal leaves far behind other types of meat in many ways. For example, it contains 35% more protein (per 100 g) than beef, while the fat is much less - 6.8 g versus 30 g in beef. Veal also contains more phosphorus, potassium, sodium and magnesium than beef, the same applies to B vitamins.

How to cook stewed veal - the subtleties and features of cooking

The secret to making delicious veal stew is to make it soft after heat treatment... The meat of young dairy calves is much more tender and requires special knowledge. There is a lot of water in the product (100 g of meat has 72 g of liquid, beef has 55 g), while there is little fat. Therefore, veal is easy to tough.

Veal has no “blood-roasted” degree of roast; in an undercooked form, a light pink liquid is released from the product together with milk, while being accompanied by an unpleasant taste and smell. In addition, eating such meat is dangerous for the stomach.

Veal is prized for the most delicate taste and a pale pink color. This lean and low-fat meat is preferred by gourmets looking after health and figure.

Veal is prepared in different ways. It is fried, baked, boiled, grilled and stewed. Important for different dishes buy certain parts of the carcass and approach the choice of meat competently. So, good veal possesses pleasant smell and the view. It is moist but not slimy. Color from light pink to creamy pink. The fibers are fine and springy when pressed. The fat is firm and white. The age of the animal can be determined by the color of the meat: the whiter the veal, the younger the calf.

For stewing and cooking, it is best to choose the neck, for frying in a pan - fillet fillet, back or lumbar part, for frying on open fire- rump, for baking in the oven - rump and rump, for smoking and minced meat - brisket and arable land.

A lot important point is a correctly selected bouquet of spices that will make your meal amazing. And even if spices are not indicated in the recipe, you can always saturate the dish with them and experiment. Oregano, basil, peppers, rosemary, tarragon, caraway seeds, thyme, turmeric, mustard seeds, coriander, cloves, marjoram are perfectly combined with veal. Spices should be added to the dish carefully and carefully. Perfectly selected proportions will give the food an exquisite aroma and special taste.

Also, for the softness and juiciness of the product, a marinade is used, which can be any. But the best is sour. For example, vinegar dry wine, tomato or sour berry juice, dairy products... The main condition is that there should be no salt in the marinade, because she dehydrates protein foods making them dry and tough. Therefore, it is better to salt the meat at the end of cooking or directly on the plate.

Cooking veal in a slow cooker is very simple. Thanks to such a culinary assistant, the meat is tender and juicy. In addition, it cooks very quickly in just 40 minutes, while it takes much longer to stew in a saucepan.

• Caloric content per 100 g - 70 kcal.
• Servings - 2
• Cooking time - 20 minutes preparation, 40 minutes preparation

Ingredients:

• Veal - 400 g
• Onion- 1 PC.
• Eggplant - 1 pc.
• Garlic - 3 cloves
• Carrots - 1 pc.
• Dill - bunch
• Salt and ground pepper- taste

Step by step cooking:

1. Wash the veal under running water, dry paper towel and cut into small pieces.
2. In a multicooker, turn on the "baking" mode and fry it for 20 minutes.
3. Peel and cut carrots and onions: carrots - into cubes, onions - into half rings.
4. Wash the eggplant, cut into cubes, sprinkle with salt and leave for 20 minutes to leave the bitterness. Then rinse and dry.
5. Add the vegetables to the multicooker bowl and cook for 10 minutes.
6. Pour in a glass of water, season with spices and salt and continue cooking for 40 minutes.
7. At the end of the mode, a signal will sound. This means that everything is ready.

Veal stew with zucchini always turns out tender, soft and spicy in taste. The dish can always be supplemented with any vegetables to taste and preference.

Ingredients:

• Veal - 1 kg
• Bulb onions - 1 pc.
• Zucchini - 1 kg
• Tomatoes - 2 pcs.
• Salt and pepper to taste

Step by step cooking:

1. Rinse the meat under running water and cut into small pieces about 1.5 cm thick.
2. Peel the onion and chop finely.
3. Scald the tomatoes with boiling water, remove the skins and beat with a blender or grind with a regular potato crush.
4. In a skillet in oil, fry the pieces of meat over high heat until they form a characteristic crust.
5. Reduce temperature, add onion and tomatoes.
6. Boil the food and bring it to almost cooked over low heat.
7. Wash the zucchini, peel, cut into long pieces, similar to meat, and fry in another pan in vegetable oil.
8. Combine the zucchini with the meat in a large skillet and cook until cooked through.

Veal stew with mushrooms - very tasty, appetizing and fragrant dish... For its preparation, you can use any vegetables and mushrooms to taste.

Ingredients:

• Veal - 500 g
• Champignons - 500 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Vegetable refined oil- for frying
• Salt and pepper to taste
• Tomato paste - 1 tablespoon

Step by step cooking:

1. Rinse the meat with running water, dry and cut small pieces to fry it faster. Heat the oil in a skillet and add the veal to fry. Fry it over a coarser heat until golden brown.
2. Wash and blot the champignons paper napkin... Cut large fruits into 2-4 parts, and leave small ones whole. In another skillet, fry the mushrooms in oil until soft. At first, they will release a lot of liquid, do not evaporate it, but collect it in a glass with a spoon. Then it will come in handy.
3. Peel the carrots and onions, cut into strips and fry in a frying pan.
4. Combine all products in a large cauldron: meat, mushrooms and vegetables. Pour in mushroom broth, put tomato paste, spices and salt. Add some water if necessary. Mix the products well, boil and simmer under closed lid 40 minutes.

Simple and elementary - veal stew with beans. It is so easy to prepare that the most inexperienced housewife can handle it. It takes a little time, the dish turns out to be very tasty and even elegant, especially if you use beans of different colors.

Ingredients:

• Veal - 500 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Carrots - 1 pc.
• Canned beans - 400 g
• Salt and pepper to taste
• Refined vegetable oil - for frying

Step by step cooking:

1. Peel the onions, garlic and carrots, wash and chop finely. Place vegetables in a skillet with preheated vegetable oil and fry, stirring occasionally until transparent.
2. Finely cut the washed and dried meat into cubes with sides of 1-1.5 cm, so that the size matches the beans. In another skillet, fry the veal in oil, stirring occasionally until a light crust forms.
   

To cook "veal stew recipes with onions and carrots "we need the following ingredients:

1. Wash the veal meat and cut into slices up to 1.5 centimeters thick.

2. Peel the onion and cut into half rings 0.5 centimeters thick.

3.Wash, peel and cut the carrots into rings up to 0.5 centimeters thick.

4. Put the carrots together with the onions in a preheated pan with vegetable oil.

5. Fry the onions and carrots in a pan until the onions are transparent. Approximately 10 minutes.
Fry with the lid closed.

6. Add meat to the already fried onions and carrots.
Mix, cover with a lid.
After a few minutes, the veal meat will begin to release liquid and will be stewed in own juice.
Estimated cooking time from 40 minutes to 1.5 hours, depending on the hardness of the meat.

7. After 20 minutes of stewing, add salt, spices and bay leaves to taste.

8. Simmer until cooked over medium heat, stirring occasionally.
If there is not enough liquid in the pan, you can add a little boiled water.

9. Veal stew recipes with photos are ready!

You can serve the dish with any porridge, for example, rice.
Bon Appetit.