Veal stew with vegetables. Video

Prepare a traditional English meal. The meat is stewed for a long time, but it turns out to be very soft and literally melts in the mouth. The recipe can be slightly modified by replacing red wine with meat broth.

You will need: – 750 g of veal pulp; – 2 tablespoons of flour; – 150 ml of dry red wine; – 6 potatoes; – 1 tablespoon of vegetable oil; – 4 carrots; – 2 medium-sized onions; – 2 large tomatoes; – 125 g of mushrooms; – 2 cloves of garlic; – a bunch of parsley; – salt; – freshly ground black pepper.

Wash the veal, pat dry with paper towels and cut into cubes. Mix flour with salt and pepper, roll the meat in this breading. Heat the vegetable oil and fry the veal until golden brown, turning over with a wooden spatula. Remove the browned meat with a slotted spoon and transfer it to the roasting pan. Pour the wine into the pan where the meat was fried and heat the mixture for a few minutes. Season with salt and pepper.

For spicy foods, add a spoonful of mustard to the sauce.

Cut the onion into quarters, cut the carrots into slices. Pour the tomatoes over with boiling water, remove the skin, coarsely chop the pulp. Pound the garlic in a mortar. Peel the potatoes and cut into slices. Add vegetables and mushrooms to the meat, pour over them with wine sauce, add salt and pepper. Place the roasting pan in the oven, preheated to 150 degrees, and simmer the veal for 5-6 hours.

Arrange the cooked meat with sauce on warmed plates and sprinkle with chopped parsley. Serve with a glass of red wine.

Prepare veal steaks with a delicious thick sauce. The cheapest meats are suitable for the dish, for example, the abdomen or shank. But the most delicious steaks come from the shoulder blade.

You will need: – 1 kg of veal, cut into 6 steaks; – 2 tablespoons of flour; – 300 ml of beef broth; – 2 cloves of garlic; – 0,5 teaspoon dried thyme; – 2 bay leaves; – 350 g onions; – 2 tablespoons of vegetable oil; – salt; – freshly ground black pepper.

Combine the flour with salt and pepper and roll the veal in it. Heat the oil in a large skillet and fry the steaks on both sides. Transfer the meat to a saucepan, sprinkle with dried thyme and add bay leaves.

Peel the onion and cut into rings. Chop the garlic. Place the onion and garlic in the skillet where the meat was cooked and sauté until golden brown. Then add the remaining flour and slowly add the broth. Cook the mixture, stirring occasionally, until it thickens. Pour the sauce over the steaks, add salt and pepper and cover the saucepan.

Veal can be cooked not only in the oven, but also on the stove