How to cook veal

Veal has a special delicate flavor, its distinctive features - very thin fibers and pale pink color. This type of meat is very popular in Europe, and veal came to Russian cuisine relatively recently, at the end of the 19th century.

Veal dishes: recipes

Veal is considered a dietary type of meat, it is moderately fat and tender. With the help of various types of processing you can cook different dishes. This variety of meat is used in cooking for cooking soups, roast beef or meatballs, mouth-watering zraz, tender and juicy kebabs. When frying, however, it is necessary to ensure that the veal does not overdry, because of the fat in veal. For the same reason, it is worth adding sauces, oil or wine when cooking and not to use high temperatures. Delicious veal and baked, various herbs, such as rosemary, tarragon and nutmeg add to this dish a refined taste. For those who like experimentation, you can try cooking meat with strawberry, chocolate or blueberry-ginger sauce.

Veal is perfect for those who are on a diet, due to the low calorie content. And also it contains vitamins of group B, sulfur, zinc and phosphorus. This type of meat has a beneficial effect on the skin and normalizes the activity of the digestive system.

Tender Veal Goulash: Recipe

How to cook veal?

Composition:

  1. Veal-600g.
  2. Onions - 2pcs.
  3. Celery-2pcs.
  4. Quince-2pcs.
  5. Sweet pepper -2pcs.
  6. Garlic-2 tooth
  7. White wine - 50 ml.
  8. Vegetable oil -30ml.
  9. Pepper and salt

Cooking:

  • It is necessary to prepare veal meat: clean it from films, wash it under running water and cut into medium cubes. Rinse well again and remove excess water with a paper towel. Put the meat pieces on a dry frying pan, while the excess moisture immediately evaporate, and the meat slightly browned.
  • Peel the onions and chop finely. Wash and clean the bell peppers, then cut into medium strips.
  • Quince cut into 4 parts, remove the seeds and cut into arbitrary pieces. Wash the celery and chop, squeeze the garlic with the help of a garlic press.
  • Pass the onion in vegetable oil, then add roasted veal, a little white wine, put everything in a deep pan or broiler, pour 0.5 tbsp. water, simmer for 40 minutes under a closed lid on a small fire.
  • Pour into a quince pan, Bulgarian pepper, simmer another 10 minutes. At the end, add to taste the salt, pepper and garlic mass, cover with a lid and leave for 1 hour.

Veal soup with potato dumplings: recipe

Veal soup - a hearty meal, rich in vitamins, minerals and easily digestible amino acids.

Veal soup with potato dumplings: a recipe

Composition:

  1. Veal-500g.
  2. Onions -1pcs.
  3. Carrots -1pcs.
  4. Parsley root -1 pc.
  5. Chicken yolk -2pcs.
  6. Sour cream -2st. l
  7. Water - 1.5 L
  8. Dill -1 bundle
  9. Potatoes - 5 pcs.
  10. Egg - 1 pc.
  11. Butter - 1 tbsp. l
  12. Flour - 4 tbsp. l
  13. Pepper and salt

Cooking:

  • Rinse veal, free from films, cut into large pieces. Put in a pot of water and put on the fire to cook. As soon as it boils, remove the film.
  • Peel the parsley, carrots and onions, pour them into a saucepan, salt and pepper, continue cooking until the meat is completely cooked.
  • To make dumplings, boil potatoes, cool and grate on a coarse grater. Add a raw egg, pre-melted butter, flour, salt, greens (finely chopped) and mix well.
  • Strain the finished meat broth, bring to a boil, dip in it a spoon of dumplings. If the dough spreads, add some more flour. Cook the dumplings over medium heat until popped.
  • To serve soup with dumplings, take a deep plate, put in it boiled veal, egg yolk, 1st. l sour cream, chopped greens and pour broth with dumplings.

Fragrant Veal Soup

Rich and fragrant soup is necessary for our body at any time of the year for the proper functioning of the digestive tract.

Flavored veal soup

Composition:

  1. Veal-300g.
  2. Onions -1pcs.
  3. Carrots -1pcs.
  4. Parsley - to taste
  5. Thyme - to taste
  6. Dill - to taste
  7. Vegetable oil-5st. l
  8. Meat broth - 1.5 l
  9. Garlic - 3 chubchik
  10. Rice - 60 gr.
  11. Pepper and salt

Cooking:

  • Wash the meat and cut it into small cubes, put it in a frying pan and fry in vegetable oil until crusted. Put on a plate.
  • Peel the vegetables, cut the carrot into slices, chop the onion, and chop the garlic thoroughly.
  • Onions and garlic, place in a frying pan, where meat was fried before. Fry for about 10 minutes, then add carrots and fry for another 5 minutes.
  • Put the steamed vegetables in a saucepan with broth, add the meat that you have previously roasted, salt, thyme and cook over medium heat. After 30 minutes, add thoroughly washed rice and continue cooking until ready. When serving on the table, decorate with greens.

Mushroom salad with veal

Mushroom salad with veal

Composition:

  1. Pulp veal - 200 gr.
  2. Ground black pepper - 0, 5 tsp.
  3. Vegetable oil - 1 tbsp. l
  4. Leaves of green salad - 100 gr.
  5. Radish - 100 gr.
  6. Tomatoes - 2 pcs.
  7. Fresh champignons - 100 g
  8. Wine vinegar - 1 tbsp. l
  9. Green cilantro - 50 gr.
  10. Fat sour cream - 100 gr.
  11. Lemon juice - 1 tbsp. l
  12. Salt - to taste
  13. Parsley, dill

Cooking:

  • Rinse the meat, free from films, rub with salt and pepper, pour with vinegar and leave for 10 minutes, then fry in a frying pan. Ready meat tightly wrapped in foil, leave to cool completely.
  • Wash vegetables, peel. Radish slices, sliced ​​tomatoes, mushrooms, thin slices and sprinkle with vinegar. Chopped meat cut into thin strips.
  • For the sauce, mix the sour cream and lemon juice and whisk thoroughly with a blender until you get a thick mass.
  • Start putting salad on: put lettuce leaves, radish, tomato slices, mushroom slices and strips of meat on a plate. Pour sauce, and top with finely chopped greens. Serve with slices of white bread.

Italian salad with tomatoes and peppers

Italian salad with tomatoes and peppers

Composition:

  1. Veal - 300 gr.
  2. Lemon juice - 100 gr.
  3. Red Bulgarian pepper - ½ pcs.
  4. Tomatoes - 2 pcs.
  5. Hot chili peppers - 1 pc.
  6. Parsley - 50 g
  7. Onion - 2 pcs.
  8. Salt - to taste

Cooking:

  • Cook the meat (preferably in a double boiler), wrap it in a bag and place it in the freezer for 1 hour to cut better. After reach and cut into thin slices.
  • Take an oval dish, put veal in steps, sprinkle each piece with lemon juice, cover with cling film and place in the fridge for 4 hours so that the meat is soaked.
  • Peel the Bulgarian pepper, remove the seeds, cut into small pieces. Cut the tomatoes into cubes, chop the green pepper and greens finely, cut the onion into large rings. Put all the vegetables on top of the veal, salt and lightly pour lemon juice.

Lenten salad with veal

Lenten salad with veal

Composition:

  1. Lenten piece of veal - 400 gr.
  2. Onion - 2 pcs.
  3. Red Bulgarian pepper - 1 pc.
  4. Garlic - 1 clove
  5. Tomatoes - 3 pcs.
  6. Canned cucumber - 1 pc.
  7. Canned white beans - 1 can
  8. Parsley greens - 50 gr.
  9. Basil - 20 gr.
  10. Table vinegar - 4 tbsp. l
  11. Sunflower oil - 6 tbsp. l
  12. Salt, black pepper - to taste

Cooking:

  • Boil veal in salted water, cool and cut into strips. Peel the onions, chop them into rings. Bulgarian pepper also clean, remove the seeds and cut into strips.
  • Garlic skip through the press.
  • Tomatoes wash and dip for a few seconds in boiling water to easily peel off, then cut into 2 parts, remove the seeds and cut into cubes. Canned cucumber also chop cubes. Parsley and basil finely chop.
  • Prepare the sauce: mix the vinegar and vegetable oil, salt and pepper.
  • Mix all the ingredients, put the beans out of the jar and pour the sauce, mix thoroughly again. Before serving, lean veal salad stands half an hour in the fridge.

Festive veal medallions

Veal medallions are an original meat dish for the holiday table.

Festive veal medallions

Composition:

  1. Veal - 400 gr.
  2. Soft cheese - 200 gr.
  3. Milk - 50 ml
  4. Butter - 20 gr.
  5. Ham - 100 gr.
  6. Cognac - 1 tbsp. l
  7. Egg - 3 pcs.
  8. Flour - 100 gr.
  9. Greenery
  10. Salt, pepper - to taste.

Cooking:

  • Soft cheese cut into small pieces, put in a bowl and pour with cold milk, put in a refrigerator for several hours.
  • Finely chop the ham, boil the eggs hard, peel and chop like ham. Mix the ingredients, salt and pepper to taste.
  • Rinse the veal fillet under cold water, pat dry with a paper towel, remove the white foil and cut into 4 medallions across (about 1.5 cm thick). Make a pocket in each medallion and fill it with stuffing. Pepper and salt a little, roll in flour and fry on each side in butter. Pour brandy into the pan, cover with a lid and simmer for another 10-15 minutes.
  • We start cooking cheese sauce: put the bowl with milk and cheese in a water bath, stir constantly, until the cheese is completely melted, then increase the heat and pour the egg yolks, without stopping, stir for another 5-7 minutes. The consistency of the sauce should be smooth and creamy.
  • Put ready veal medallions on a dish, decorate with greens, serve the sauce in a sauce-dish.

Medallions of veal with mushrooms

Festive veal medallions

Composition:

  1. Veal - 1 kg
  2. Cheese flavored varieties - 300 g
  3. Extra virgin olive oil - 2 tbsp. l
  4. White wine - 2 tbsp. l
  5. Onions - 1 pc.
  6. Fresh champignons - 500 g
  7. Salt, pepper - to taste
  8. Parsley

Cooking:

  • Rinse veal under cold water and cut into 12 equal parts, fold into a deep bowl, pepper and salt to taste, cover with wine and leave in the refrigerator for 7 hours or overnight.
  • Remove the meat, tie each piece with a string to give it a rounded shape, and fry all the pieces on each side of the pan.
  • Peel and finely chop the onion, mushrooms, if necessary, peel and cut into slices.
  • Fry the onions in a pan in the oil, where the meat was fried, add the mushrooms and fry until done.
  • Remove the threads from the medallions, put them on a baking sheet, sprinkle with fried onions and mushrooms, then cheese and bake in a preheated oven until cheese is melted.

Original recipes with veal will occupy an honorable place in your home menu. Do not be afraid of complex dishes, try, experiment and delight your loved ones or guests with unusual and culinary delights!

Especially forwomeninahomeoffice.com.ru- Svetlana Denisieva

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