What dishes to cook from veal?

Veal is considered the most valuable, juicy and delicious meat. Therefore, dishes from it can be considered delicacies.But in order to emphasize the taste of the product, it is important to have an idea of ​​how to choose the meat product for the subsequent preparation, as well as use all the culinary subtleties and secrets of cooking and serving veal dishes.

The main feature of veal is the fact that the dishes prepared on its basis are dietary, which means useful. This is due to the minimum fat content in the product, so that veal is indicated for diabetics, and also as a meat ingredient for the first feeding of infants. In addition, it contains many vitamins and minerals, even in boiled or baked form.

But in order to choose the right product for further preparation, it should be understood that veal meat is a product obtained from livestock, whose age is about six months.

As for heat treatment, fried, stewed and baked products are used as food. In addition, tasty and healthy dishes can be prepared not only from the pulp, but also from by-products, such as liver, kidneys and lungs. But for one or another variant of heat treatment it is necessary to choose the right ingredient. Meals that will be served with meat broth are best prepared from a portion of the carcass that has bones and fatty layer, in which case the resulting broth in the dish will be as rich and appetizing as possible.

Veal classification occurs according to the same criteria as beef.

Product selection must also be based on the color of the proposed veal and the elasticity of the pulp. Meat products should be without a specific smell, the aroma of quality products will be as appetizing as possible. As practice shows, fresh calf meat smells like milk, and as for color, a quality product will have a light red color.

The quality and freshness of veal can also be determined by the layers of fat, which will always be white in high-quality and young meat products.

The elasticity of the piece will indicate that veal is usable and such a product can be purchased without fear. It is important that the color and structure of veal be as uniform as possible. Looseness is a sign of the use of chemistry in raising livestock. The lighter the selected product, the younger the meat.

For a complete description of the criteria for choosing a product, it is worth highlighting the nuances that indicate that you should not buy such a product:

• meat aroma has extraneous inclusions;
• too strong smell, and also its absence;
• heterogeneous and bloated veal structure;
• you should refuse to buy wet or wet meat;
• stickiness of the meat piece;
• the presence of yellow fatty layers.

Cooking beef stroganoff is a very popular way to use veal in cooking. This dish is often served to the royal table, as well as in demand today. To make the meat juicy, it is best to use cutting the kidney of the carcass. With regard to options for cutting veal, there are several opinions on this issue - in the first case, cooks recommend dividing the tenderloin into thick chunks to make the dish juicy, other cooks hold the opinion that the small strips will be cooked much faster.

Flour breading of meat noodles is an obligatory stage concerning cooking this dish. As for salt and pepper, you can use the technology of pre-adding flavor enhancers at the stage of contact of meat with flour or salt and pepper veal during heat treatment.

The Stroganov meat is fried in a hot frying pan in vegetable or ghee.There are recipes where veal is fried immediately with onions. During frying it is important that the pulp does not let the juice out ahead of time, because the fact that it remains inside the pieces will provide softness and juiciness of the veal.

The sauce is the main component of the Stroganov meat, since even dry meat can be reanimated by adding properly prepared dressing. As a gravy, as a rule, sour cream and tomato paste are used, sometimes fresh ground grated tomatoes without peel. However, besides a simple recipe for sauce, veal stroganoff is often cooked with a gravy consisting of melted butter, flour, broth and milk, which are mixed with mustard and sour cream.

The following describes in detail the step-by-step recipe for cooking veal beef stroganoff.

To make a tasty meat dish, you must use the following products:

• pulp of veal;
• bow;
• flour;
• sour cream;
• oil (butter or vegetable);
• fresh dill;
• salt and spices to taste.

Before cooking, the meat must be washed and cut into sticks across the fibers. That veal was soft, it can be beat off in addition. Next, salt and pepper sliced.

Fry onion in butter until golden brown, then add meat to it and cook on high power for about 5 minutes. Reduce heat and add flour and sour cream to the dish.

In such a batter, cook the veal for another 7-8 minutes, then sprinkle with chopped greens and serve for lunch or dinner.

Since veal is a useful and lean meat, it is actively included in many diets. In order for the diet to be as beneficial as possible, the following recommendations should be followed during the preparation of dishes from young veal:

• cooked meals should not include a lot of salt;
• fried meat is recommended to be excluded from the menu;
• it is also worth refraining from using a large amount of spices that will increase the appetite;
• it is more correct to make the menu in such a way that veal dishes are consumed in the morning;
• if the purchased product contains fatty layers, they must be removed before cooking.

For dietary meals, you can use one of the recipes described below.

To cook meat in the oven will need the following products:

• fresh meat pulp;
• carrot;
• cherry juice without sugar;
• seasoning to taste, salt, honey;
• hot pepper and thyme.

First of all it is necessary to mix and crush spices. After that, washed and dry meat should be rubbed with the resulting composition. Honey and juice are mixed in any convenient container, it is necessary to immerse the meat in the resulting marinade and leave for 60 minutes, turning it over periodically.

After this time, the meat is fried in a pan without excess fat for several minutes. Then you need to take a sleeve for roasting meat in the oven and put veal, carrot, sliced ​​into slices, and pour the dish with marinade. Bake the meat should be about 60 minutes at 170 degrees.

A healthy and low-calorie dish will be stewed veal. During cooking, it is necessary to abandon the use of any additional fats and flavor enhancers. This recipe allows you to cook a full main dish. To extinguish need such components:

• veal;
• bow;
• bay leaf, pepper, salt;
• dried mushrooms.

Veal should be cut into large pieces, onion rings. The dish is recommended to cook in a saucepan or saucepan with a thick bottom. In a suitable dish laid out a layer of meat, then onions, after which the layers must be pepper. Then put the products in the same order, in the end slightly salted.

The stewpan is put on a big fire and the meat is roasted until it starts to juice, after which the ingredients need to be mixed, the fire is reduced and it is cooked for about an hour.

Then mix again and continue cooking on low heat for about 40 minutes. In the last stage, add mushrooms and stew in this composition for another 60 minutes.

As a dish for a diet can serve soup with veal. To prepare it, you need the following products:

• veal;
• large tomatoes;
• leek;
• celery;
• spinach, garlic;
• asparagus, parsley;
• pepper, carrot;
• salt and seasonings.

A whole piece of veal must be cooked for about an hour, after which, add chopped vegetables and cook for a quarter of an hour. Add asparagus and spinach, wait for the broth with vegetables to boil, and remove the pan from the heat.

Meat must be removed from the soup, disassembled into small pieces and returned to the pan. After the soup boils, remove it from the stove and serve it to the table.

Among the large list of dishes that can be prepared from fresh veal, you can separately note the recipe for meat "country-style."

This option involves the use of the following components:

• pulp of veal;
• mustard and spices;
• pickled cucumber and pickle;
• milk and egg;
• oil, onions.

The technology of cooking involves the use of a form for baking with thick walls, but you can take the usual cast-iron pan, which is in almost any home. Capacity for baking should be greased with oil, veal divided into pieces of medium thickness and put a thick layer, pre-salted and pepper it.

For the mustard sauce, dilute with cucumber pickle and coat the veal, then cover the pan or pan and leave the meat to soak in the marinade for about three hours.

Onion is cut into rings and slightly let in, then laid out in a layer on the meats. Cucumbers are grated and mixed with the egg. This mixture is necessary to pour onions and veal, and then send the dish in the oven for baking for one hour.

Veal with mushrooms "Podarochki" can be an interesting and tasty dish. The ingredients of the meat snack are as follows:

• ground beef;
• mushrooms;
• cheese, butter;
• spices and salt to taste.

It is necessary to make chops from minced meat, into which mushrooms, cheese and some butter are placed. After that, the filling must be rolled into the meat, forming balls.

Such "gifts" are placed in small cuts of food foil in the form of a bag and baked for half an hour in an oven at a temperature of 170 degrees.

Calf medallions are considered to be an exquisite and incredibly tasty meat dish. To cook them at home, you must purchase the following products:

• veal tenderloin;
• tomato sauce;
• cognac;
• salt and spices as desired;
• butter;
• any greens, tomatoes.

Meat without streaks should be cut into small pieces about three centimeters thick, pepper and salt, and sprinkle with sauce. Make foil pieces a little smaller than meat and wrap veal with them.

In a hot skillet, fry the medallions on both sides, then add alcohol and set the dish on fire, while moving the pan on the fire in a circle. Cognac will remove excess fat and give the meat an excellent flavor.

Cooking veal has its own nuances which allow the dish of this type of meat to get good taste.

• Boil fresh veal should be, pre-cut it elongated slices, and before heat treatment is recommended to salt and pepper it. The best solution for boiling meat will be the lubrication of the product with mustard, after which the portioned pieces are wrapped in a film for subsequent cooking.
• To extinguish meat, you can use wine, beer or sweet and sour berries and their juice.

• For roasting, as the most common method of cooking veal, you can use a variety of fatty sauces. In some cases, lean pieces are wrapped in bacon and then baked in the oven.A perfect combination is baked veal with ginger or spicy herbs, which are used as marinade. To create a beautiful festive veal dishes often resort to glazing. In this case, fresh berries are combined with honey and coated with meat, which forms a caramel crust.
• Fry the product can be in the grill, in a conventional frying pan or even on the grill. In such cases, it is important to use a variety of spicy herbs. Before roasting the meat must be salted and rubbed with peppers. There is a mass of recipes where veal is fried with sesame, nuts or crackers before roasting.

On what dishes to cook veal, see the following video.