Braised veal

There are many recipes for cooking veal. Useful properties of meat, as well as other ingredients are more conserved, if it is stewed. Veal can be extinguished with various vegetables: mushrooms, carrots, potatoes, onions, asparagus. A special aroma it acquires, if you cook it in wine. You can try out different recipes of this dish in practice.

Braised veal

Cut into slices 200 g veal, put in a frying pan and brown on melted fat. Transfer the meat into a saucepan, add hot water and put the stew on a slow fire. Put the chopped vegetables: onion, carrot, parsley. 5 g of flour diluted in water and add together with 25 g of sour cream, salt, bay leaf, ground pepper in a pan. Stew until done. As a side dish, friable rice or boiled potatoes are good.

Braised veal with green onions

Cut a half kilogram of veal cut into slices and place in a deep saucepan. Rinse the bunch of green onions. Cut off feathers, put aside, and root the root with half rings and mix with veal. Sprinkle with spices for meat, pepper and salt, stir and allow to marinate for 25 minutes. Cut 4 onions, 2 tomatoes into cubes, large carrots.

Put the pan on a large fire and immediately pour the meat on the vegetable oil so that it does not get burnt. After a few minutes, when the veal blushes, add the onion and then the carrots. Fire make minimal. Grind the onions and onions and put the garlic in a saucepan with tomatoes. Leave to stew for 25 minutes.

Veal in wine

With hot water, pour 300 g of veal and cook for 10 minutes. Broth the broth, and wash the meat in cold water. Put in a saucepan, pour half a glass of white dry wine and add water to the level of meat. Add chopped onion, garlic clove, celery root, sprinkle with salt, pepper. Stew for an hour and a half on low heat. Cut 3 Bulgarian peppers into 4 pieces and put into a pan. After 5 minutes, the dish is ready.

Veal with mushrooms

Slice 300 g veal, add in a saucepan, add bay leaf, cut onion bulb and 60 grams of water. Stew on high heat for 4 minutes, and then for an average of 3 minutes.

Cut 100 g of fresh champignons, add to the pan and simmer for another 4 minutes. Then pour half a glass of white dry wine, a glass of meat broth and half a glass of milk, increase the fire to maximum and stew for 2 minutes. Rub 20 g of butter with 40 g of flour and add to the broth, stirring constantly. Cut 50 g of asparagus, put in a saucepan with pepper and salt, sprinkle with lemon juice. Combine the yolk with 5 g of cream and pour into meat. Reduce the heat. When the meat becomes soft, the dish is ready.

Braised veal with cranberries

Slices cut a kilogram of veal pulp, fry in a deep frying pan in olive oil. Shred a large onion and rub 2 carrots. Add to the meat. Top up some water. Stew for 10 minutes. Put a glass of cranberries, pepper, salt, mix, cover. To extinguish 25 minutes. Put into a pot, sprinkle with grated cheese and put for 20 minutes in the oven.

Stewed veal with pepper

Mix 40 g of flour with dried basil, marjoram and thyme, as well as fresh chopped green onion, salt and pepper. Cut 600 g of veal into long thin bars, mix with the rest of the ingredients. Shred the bulb. Stir chop 2 sweet peppers. Onions and peppers fry and put on a plate. In the frying pan, brown the meat, also remove it to the side. Pour 100 g of white dry wine and a glass of broth into the same frying pan. Boil. When the liquid is boiled halfway, add meat and vegetables, as well as 40 g of sour cream, salt, pepper. Bring to a boil on low heat. Fire turn off and serve veal stew with macaroni.