Veal is considered a lean meat that can be consumed not only by adults, but also by children. It can be deliciously stewed with carrots, tomatoes, bell peppers and mushrooms. It will take no more than 1.5 hours to cook fresh beef, but thawed beef will have to be stewed for 2, 5 hours.
If you want a delicious stew of veal with vegetables, you need to prepare the following ingredients: 1 kg of veal tenderloin, 2 onions, 3 carrots, 3 bell peppers, half a glass of water, 2 fresh tomatoes, 3 cloves of garlic, 2 tbsp. l. vegetable oil. 1 tsp ground coriander, black pepper and salt to taste, and a small bunch of parsley.
Rinse the tenderloin thoroughly under cold running water. Place the veal on a paper towel to absorb any remaining moisture. Then remove the white films from the meat and cut it into small pieces. It is recommended to cook veal in a cauldron or frying pan with a fairly thick bottom. The pan lid should close very tightly. First, heat the vegetable oil in a bowl and lay out the pieces of veal. It is advisable to fry the meat over high heat until lightly browned. At the same time, it should lose as little juice as possible. After browning, add a little water, cover the cauldron or pan and simmer over low heat for 2 hours until the veal is tender enough.
The degree of doneness can be determined by periodically piercing the meat with a fork.
After the veal is stewed, remove the lid and add a small amount of vegetable oil (literally ½ tablespoon). Peel the onion and cut into half rings, and the carrots into strips. Add vegetables to the veal and sauté for 3 minutes over medium heat. Wash the bell peppers and cut into thin strips, place with meat and vegetables. Send the pre-washed and diced tomatoes there. Cover the cauldron or pan with a lid and simmer the veal and vegetables for another 45 minutes.
Literally a few minutes before the end of the culinary process of an appetizing dish, you can add pepper and salt to taste. Also add ground coriander and minced garlic to the same place. Mix everything thoroughly. Before serving, do not forget to sprinkle the finished dish with chopped herbs. Serve hot veal with vegetables.
And here is another original recipe for making veal stew. You will need: 700 g of veal (shoulder), 500 g of potatoes, 300 g of carrots, 50 g of celery, a bunch of parsley, 200 g of fresh mushrooms (champignons), 150 g of tomato puree, 200 ml of sour cream, 50 g of flour, 60 g of fat, as well as 100 g of onions, salt and spices to taste.
Buckwheat porridge or pasta can be an excellent side dish for stewed meat with vegetables. Also a great side dish for veal is crumbly rice with butter, baked potatoes.
Rinse the meat under running water and cut into small slices. Beat it off a little and sprinkle with spices and salt. Cut the celery into strips and simmer in fat for about 5 minutes. Peel potatoes and carrots, cut into cubes. Wash and trim the mushrooms thoroughly. Add vegetables and mushrooms to celery, salt and simmer over low heat for 10 minutes. Dip the pieces of veal in flour and fry in a pan. Then transfer the meat to a saucepan, add water and cook with vegetables for about 60 minutes over medium heat. Then you can add a little tomato puree or sour cream and boil the contents of the pan again. Sprinkle generously with sliced parsley before serving the veal stew.
