Veal stew: technology and recipes

Braised veal is great for any side dish. There are many options for how to cook it. From the hostess only required to be patient and choose a recipe that it seems most interesting.

Veal stew - a dish using pieces of meat of young cows. Veal can be browned or lightly browned, seasoned to create a rich and savory dish. Ragu is much thicker than soup, it has less liquid, it requires a longer heat treatment at a low temperature.

Veal stew recipes vary according to the ingredients used. In the process of cooking, you can use almost any vegetables, including zucchini, eggplant, tomatoes. You can cook a dish not only on the stove, but also in the oven in a clay pot.

The process of cooking veal stew usually begins with the fact that it is roasted in a pan using olive or vegetable oil. Cooks can use fresh or frozen vegetables such as carrots, celery and green beans in addition to meat. The dish can be thickened by adding potatoes or rice. The taste of veal stew can be changed by changing carrots and green beans to yellow, red and green peppers. Salt and pepper is necessary before starting to stew.

Veal is less fatty than most other meats. Proper preparation is necessary to keep her gentle. For centuries, this product has been an important ingredient in Italian and French cuisine. Veal has a more delicate texture than beef. It is usually light pink in color. After the calf begins to eat solid food, the iron in its composition makes the meat of the animal darker, red. Although veal can be from different sexes and breeds of cows, male meat is mainly used in cooking.

In order for the beef to have more juice, it is necessary to bake it, if possible not in foil, but in the sleeve. An hour or one and a half before starting to pepper and pickle the product, it is recommended to soak it in whole milk, it is this that makes the meat particularly soft and tender. Professional chefs use special marinades, simple red wine is very good.

There are still many secrets that chefs do not like to share. For example, meat can be well stewed if it is cut not along the fibers, but across. It is very important to choose the right seasoning. For example, soy sauce is the best for this product. It is added during cooking, and then the desired softness is ensured. You can use lemon juice and spices such as nutmeg, garlic, chilli pepper, black pepper, coriander, mustard, and thyme for marinade.

You can make beef stew not only in a pan on the stove, it is better to use a cauldron, because cast-iron dishes retain heat better and retain moisture. Not bad it turns out the dish in the slow cooker, this is one of the easiest and quickest ways to make veal tasty and tender.

The best sauces in which the meat of a cow turns out surprisingly tasty are sour cream and yoghurt. It is better not to take store-bought products for the filling, only homemade. For 200 grams of sour cream you need 2 tablespoons of flour, a little pepper and salt. The mixture is poured meat and stew in it for an hour over low heat. You can slightly modify the recipe, if you do not have at hand homemade sour cream, and take 250 ml of cream and a tablespoon of mayonnaise. Add salt and pepper, a little flour and one clove of garlic, which will have to be squeezed through the garlic press.

To prepare an amazing dish for the table you will need:

• 2 tablespoons butter;
• 2 tablespoons of olive oil;
• 2 pieces of chopped veal;
• fresh rosemary;
• 2 potatoes cut into cubes;
• 1 cup of grated carrots;
• 3 pieces of zucchini;
• 1 cup green beans;
• 1 cup white wine;
• 1 teaspoon lemon zest;
• 1 tablespoon of fresh chopped parsley;
• 3 cloves of garlic;
• 1 glass of fresh tomatoes;
• 1 cup beef broth;
• 1 chopped onion;
• 2 celery stalks.

In a large frying pan, veal is fried in oil for several minutes on each side. Add broth, vegetables, herbs and spices, wine and sauce to the slow cooker. Veal is put on top of vegetables and cooked for 6-8 hours in quenching mode. If the broth is too liquid, it can be thickened by adding 2 tablespoons of flour, diluted in a small amount of water. Pour the mixture into the slow cooker 20 minutes before the extinguishing regime is completed.

You can make a dish and another recipe. Preheat oven to 325 ° F. Heat the oil in a large frying pan, add veal and fry well on all sides for about 4 minutes. Shift on a plate lined with paper towels.

Reduce the heat to a minimum, add ham or bacon, fry stirring until it begins to brown. Carrot is poured, stewed, until it starts to soften, it takes about 5 minutes. Add finely chopped onion, stir fry for 2 minutes, then garlic and flour, mix everything. Pour wine, add tomatoes, broth (or water), lay out pieces of veal. Bring the stew to a boil, cover with lid and send the container to the oven. If there is no pan without a handle, then you can use a cauldron.

Meanwhile, water is poured into a large saucepan and brought to a boil. Throw onions (unpeeled) and cook for 3 minutes. Drain the water and rinse it under the tap. When cooled, cut off the ends and peel. Heat butter in a pan and fry onion rings on it, after they turn golden, they are removed on a plate. They throw mushrooms and butter in the oil until they begin to release the juice.

Ten minutes before the stewed veal is fully prepared, mushrooms and onions fall asleep in a slow cooker. Before serving, sprinkle with chopped greens.

It is very convenient to use a cast iron cauldron. To cook meat in it, you will need to pour in 1 tablespoon of oil and heat it over medium heat. Add the onions and mushrooms, fry until they are browned on all sides. On average, it is 5 minutes. Ready vegetables are cleaned in a small bowl. Spread veal and stir fry until the pieces are browned on all sides. Add the garlic, fry until it begins to brown. Pour in water, salt, put rosemary and pepper. Increase the fire to the meat began to boil and immediately remove it to a minimum, cover with a lid. While the beef is stewed for 45 minutes, wine and flour are mixed in a small cup. Mix to avoid lumps and poured into the cauldron. Now add potatoes, carrots, fried onions and mushrooms. Cover and again make a big fire to boil the meat.

As soon as the foam appeared, the intensity of the flame decreases to a minimum, the meat is stewed for another 20 minutes, the zucchini is added and boiled for another fifteen minutes. Meanwhile, in a small bowl, mix 1/3 cup chopped fresh parsley, 1 tablespoon of grated lemon peel and 2 large cloves of garlic, finely chopped. Serve stewed veal with gravy and dusted with greens.

The dish can be kept on a minimum of fire, so that it remains hot for the arrival of guests. It will only be necessary to occasionally add a little boiling water.

Next you will see a video recipe of veal goulash.