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

How to Roast Veal Steak

Products
  Veal - a pound
  Bell pepper - 1 piece
  Onions - 1 head (about 100 grams)

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

How to Roast Veal Steak
  1. Peel onions and chop in a blender.
  2. Wash bell peppers, remove seeds and chop finely.
  3. Mix onion with pepper, add chili pepper and pour in 50 milliliters of soy sauce. Leave on for 20 minutes.
  4. Wash and dry the veal, cut into pieces 2.5 cm thick, season with butter, grate with salt and pepper.
  5. Lubricate the steaks with soya marinade with vegetables, put in a bowl, top with sauce and leave for 2 hours.
  6. In a hot skillet, fry the meat on each side for 3 minutes. Then, 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
  Onion - 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 veal steaks, discard and grate with mustard.
  2. Remove the peel from 4 tomatoes and cut them into thin slices.
  3. Wash the bell peppers, remove the seeds and chop 0.5 cm thick straws.
  4. Peel the carrots and grate.
  5. Peel the onion and cut into half rings, fry in oil over high heat.
  6. Add carrots to the onion and fry over medium heat for 3 minutes.
  7. Fry 4 cloves of garlic in oil and remove.
  8. In the same pan, fry veal over high heat - for 2-3 minutes on each side. Reduce heat and fry for 10 minutes.
9. Put the veal tomatoes and simmer another 5 minutes. Add pepper, sautéed vegetables, 2 tablespoons of tomato paste, salt and black pepper.
  10. Stew veal with vegetables over low heat. As soon as the blood juice disappears when piercing the meat, season with spices, turn off the burner and close the pan with a lid.

See how to cook veal Milanese

Good afternoon, dear readers! Today I decided to treat myself to tasty and fragrant meat (after all, on Monday I have at least just a weekly, but still strict Fast before Easter). I will share with you an easy recipe for making very juicy and tender meat, and most importantly, healthy and not at all dangerous for the figure. :)

Braised veal for lunch is what you need! So, let's start cooking my humble lunch of ours.

Ingredients for cooking

• Veal - 10 medium slices
• Onions - 1 pc.
• Carrots - 1 pc. average
• Cooking oil
• Salt, coriander and red pepper (ground) - to taste
• Bay leaf - 1 pc.

Cooking time

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

Veal Stew Recipe

1. Cut the meat into medium pieces. Tip: so that the veal has a juicy and delicate taste, beat it with a hammer on both sides.
   
2. Wash and peel the vegetables. Cut the onion into half rings, and the carrot into strips.
   
3. For cooking you will need a deep frying pan. So, thoroughly heat it over high heat and pour in vegetable oil.
4. Add the onion and fry it over 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 chopped carrots to the onion. Stir frying for about 8-10 minutes.
   
6. Add the meat to the vegetables. Fry until it is browned. Salt.
   
7. Then pour water into the skillet 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. Get in the way. Stew for 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. Bon Appetit!

   Calorie content:   Not specified
   Cooking time:   Not indicated

Veal is very useful for the human body. It provides the human diet with useful substances. In addition, the dishes that are prepared on the basis of this meat are tasty, aromatic and hearty. Veal is cooked both as a separate dish, and as an addition to the side dish, or include it in sauces, pastes, salads. In my family, veal dishes are especially appreciated by men. Among the most used recipes I have - fried veal with pasta for a side dish. The dish is cooked quickly enough, simply, does not require special culinary skills and efforts. Therefore, I suggest you cook it too, in order to make your loved ones pleasant with the help of yummy, prepared on the basis of meat.

Fried veal with onions - 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 photo step by step:

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




  Then cover, bring to a boil and reduce heat. You need to cook pasta for the time that is indicated on the package. Also, do not wash the pasta with cold water, because cold they are not so tasty. No need to save on the quality of pasta, because they can be poorly cooked or glued. Add some sunflower oil to the pots while cooking pasta.




  Then you need to finely chop the onion.




  Now we take up the cooking of meat. I use veal. I wash it and finely cut it.






  Fry meat in vegetable oil.




  You need to fry on a small fire under a closed lid, stirring gradually.
  The meat must be pepper and add salt.




  When the meat is already a little fried, you need to add chopped onions to it.




  Fry the veal until cooked, while observing the condition of the onion. It should turn out a little fried until golden brown.






  Drain the water from the pasta and put it in a colander.




Spread pasta on plates and put meat on top. A wonderful addition to this dish will be sauce based on tomato paste. To do this, it must be diluted with boiled water, mix thoroughly, add a little salt and pepper. In a separate bowl, grind hard cheese on a fine grater and combine together into a homogeneous mass. Add a little chopped greens and pour sauce with fried veal and pasta. The dish is ready. Bon Appetit!
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Even those housewives who enter the kitchen only on holidays to cut sausages from the deli on the occasion of a sanitary day in a cafe-restaurant can prepare a recipe.
  In the list of ingredients, onions and carrots are unchanged, and among spices - coriander and red pepper. It is clear that the composition of spices can be experimented to taste. The most important thing, of course, is selective, preferably very fresh veal - low-fat, dietary meat, which is also useful for children.

Recipe ingredients

• onions - 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

Meat is cooked in a deep 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 of your choice).

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

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

Quenching.  Anneal the pan, pour oil on it. Put the onions in the hot oil, wrap the fire to medium, and fry for three minutes.

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

Now put the pieces of meat. Fry it until it turns white. Salt the food during the frying process.

Then fill the pan with water, cover and simmer over medium heat until the meat is ready. If necessary, you can add water.

When the meat is soft, add ground coriander. Shuffle. Pour red pepper and mix again. Stew for three minutes, after which you can turn off the heat. Cover the pan and leave the meat for half an hour.

Serve stewed veal with vegetable salad or a side dish.

Meat is sacred to most families. Lenten days for many become a real test of fortitude. Therefore, there are tens of thousands of ways to cook a meat dish. But a very special thing is veal steak. Chops, goulash and even most of the barbecue options - nothing before this juicy, fragrant and insanely tasty piece of meat. The only catch is how to make a truly juicy veal steak. Many chefs simply spoil the chic meat because of ignorance of how to approach it.

Right meat

In order for the veal steak in the pan to come out worthy of your attention, you must correctly approach the first stage of cooking, namely the purchase of meat. To begin with, it’s worthwhile to understand that only back “spare parts” are suitable for steak. There, the muscles are as sedentary as possible, which means they are the softest. Which part of the back is already unprincipled and depends only on personal taste preferences.

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

Veal preparation

Super-fresh veal steak turns out, to put it mildly, not really. This is explained by the fact that the muscle after slaughter is not yet relaxed, which means that one should not expect softness. Veal needs to withstand. To do this, she is placed in the refrigerator for a week and covered with a paper napkin. Nothing bad will happen to meat during this time, and shelter will save it from airing. In professional steakhouses, veal matures up to three weeks, but there are no suitable conditions for this at home.

Traditionally, veal steak is not pre marinated. But domestic meat is not very suitable for cooking this dish. Medallions can be put into business in their natural form, but the remaining varieties of the dorsal pulp should be held for 24 hours in a mineral water. It will not worsen the taste, but the softness of the steak will be guaranteed to you.

And the last: before the veal in the pan, give the meat time to warm up naturally. A couple of hours spent outside the refrigerator will not slow you down significantly. And in terms of juiciness, steaks will noticeably improve.

  veal delicious

Some simple but mandatory rules:

1. The meat is by no means thinly sliced. At least 2.5 centimeters thick. If you have filet mignon, the piece should be at least 5 centimeters thick.
2. The pan is taken with a thick bottom and with a ribbed surface. It is heated without oil.
3. Veal steak is dried to ideal before being sent to the pan, salted and seasoned, and also coated with vegetable oil - this step eliminates the need to add it to the pan. That is, the burnout of oil and smoke in the kitchen will be prevented.
4. If you want to put in any other spices, do not sprinkle them with meat. It is better to take branches of selected herbs or cloves of garlic and put them on a frying pan next to it: the aroma will saturate the steak, but it will remain unobtrusive and delicate.

Veal steak is fried for no longer than three minutes on one side (usually less). Turn it over either with a spatula or with cooking tongs: the fork will cause the juice to leak.

The latest nuances

In food, not only taste is important, but also shape. To tempt your veal steak with its appearance, use the foil (sides) shape created by yourself when frying.

For lovers of increased tenderness, advice on sending steaks after roasting in the oven may be interesting. The form can be smeared, but very finely. The meat is laid out on the bottom and put in the oven. 7 minutes will be enough for the rebuys, all 10 will be needed for the medallions. After removing the form, the foil is not removed immediately: the meat needs a minute or two to rest and relax.

Serve right away: veal steak tastes better with heat. As a company, sauces, vegetables (fresh, salted, baked, stewed) and bread are approved.