Vegetables are a source of energy rich in vitamins, which our body needs so much. In combination with young veal, it turns out to be a difficult tasty dish, but also healthy, since it contains only dietary products. Juicy veal in a vegetable stew with green beans will become the main course for those who follow the figure, thanks to its low-calorie composition.
It is necessary
- - carrots 3 pcs.
- - meat broth 250 ml
- - celery stalk - 3 pcs.
- - dried thyme - 1/2 tsp
- - tomatoes - 400 g
- - veal shank 4 cm thick 4 slices
- - onion 2 pcs.
- - garlic cloves 2 pcs.
- - olive oil - 4 tbsp. l.
- - parsley 1 bunch
- - ground black pepper
- - bay leaf 1 pc.
- - butter 2 tablespoons
- - salt
- For garnish:
- - green beans 750 g
- - butter 30 g
- - onion 1 pc.
- - ground black pepper
- - a bunch of parsley 1/2 pc.
- - salt
- - lemon 1 pc.
- - 1 clove garlic
- - hard cheese 30 g
Instructions
Step 1
Wash carrots and celery stalks, peel and cut into small cubes. Dip the tomatoes for 30 seconds in boiling water, remove with a slotted spoon, carefully remove the skin and chop the flesh into small pieces.
Step 2
Peel and chop the garlic and onion. Rinse the parsley, dry and chop finely.
Step 3
Wash the meat, let it dry and fry on all sides in heated olive oil and butter. Add bay leaf, onion, thyme, garlic, parsley, half each carrot, celery and tomato.
Step 4
Pour in 125 ml of broth, pepper and salt, simmer for 60 minutes. Then add the rest of the vegetables and the remaining broth to the meat and simmer for 45 minutes.
Step 5
Wash fresh beans and cook for 10 minutes in salted water. Cook frozen beans for 7 minutes. Peel the onion, chop finely, fry in butter. Stir the onion and beans, season with salt and pepper.
Step 6
Peel and chop the garlic. Grate lemon zest. Mix everything with chopped parsley.
Step 7
Put the vegetable stew and veal on plates, cover the meat with garlic and herbs and sprinkle with grated cheese on top. Parsley can be used as a decoration.
