Braised veal with vegetables
The recipe for veal stew with vegetables
Assorted vegetables: stew with eggplant
One of the most popular recipes
stew with vegetables considered. The preparation of this dish requires a minimum of time and effort. In addition, thanks to the technology of fire in its own juice vegetables retain more nutrients. Stew can be supplied as a separate dish, or as a side dish to meat or chicken.
1 kg of beef tenderloin, 2 pieces of onion, carrot pieces 3, 3 pieces of pepper, 0, 5 cups of water, 2 pieces of fresh tomato, 3 cloves of garlic, 2 tbsp. tablespoons of vegetable oil, 1 teaspoon ground coriander, ground black pepper and salt -. taste, little bundle of parsley.
How to prepare:
- Thoroughly rinse clipping meat under cold water. Put the veal on a paper towel to soak up the remaining moisture. Then remove the meat from the white film and cut it into small pieces.
- It is recommended to cook veal in a cauldron or pan with a rather thick bottom. Cover dishes must be closed very tightly.
- To start the Haskalah in bowl vegetable oil and lay out pieces of veal.
- It is desirable to fry the meat over high heat until slightly browned. In this case, it is to lose as little as possible juice.
- After frying add a little water, cover the kettle or pan with a lid and simmer over low heat for 2 hours, until veal is sufficiently soft.
- After veal extinguished, remove the lid and add a small amount of vegetable oil (literally 1/2 Art. L).
- Onions clean and cut into half rings, and carrots - julienne.
- Put the vegetables to the veal and cook for 3 minutes over medium heat.
- Bulgarian pepper Wash and cut into thin strips, put the meat and vegetables.
- There also send and pre-washed and diced tomatoes.
- Close the kettle or pan with a lid and cook veal with vegetables for 45 minutes.
- Just a few minutes to complete the cooking process of delicious dishes, you can add pepper and salt to taste. Stir in well in to the same ground coriander and chopped garlic. Thoroughly mix all.
- do not forget to sprinkle the finished dish with chopped herbs before serving to the table. Serve the veal stew with vegetables in hot form.
The recipe of ragout of veal with mushrooms
It should be:
700 g of beef (the blade portion) 500 g of potatoes, 300 g of carrot, 50 g of celery, parsley beam 200 g fresh fungi (mushrooms), 150 g of tomato puree, 200 mL of cream, 50 g flour, 60 g fat, 100 g onion, salt and spices to taste. How to prepare:
- Meat rinse under running water and cut into small slices. Bit repel it and sprinkle with spices and salt.
- Celery cut into strips and cook in the fat for about 5 minutes.
- Potatoes and carrots cleaned, cut into cubes.
- Mushrooms Wash and planed.
- Add the vegetables and mushrooms to the celery, season with salt and cook over medium heat for 10 minutes.
- Pieces of veal roll in flour and fry in a pan.
- Then shift the meat in the pan, add water and cook vegetables about 60 minutes on medium heat.
- Then you can add a little tomato sauce or sour cream, and again boil the contents of the pan.
- Before submitting braised veal generously sprinkle it planed parsley.