Veal stewed with vegetables: cooking recipes. Veal stewed with vegetables: cooking recipes Beef stuffed with ham

Good afternoon, dear readers! Today I decided to treat myself to tasty and aromatic meat (after all, from Monday I have at least only a week, but still a strict Fast before Easter). I will share with you an easy recipe for preparing very juicy and tender meat, and most importantly, healthy and not at all dangerous for your figure. :)

Stewed veal for lunch is what you need! So, let's start preparing my modest lunch.

Ingredients for cooking

Veal – 10 medium pieces
Onions – 1 pc.
Carrots – 1 pc. average
Vegetable oil for frying
Salt, coriander and red pepper (ground) - to taste
Bay leaf – 1 pc.

Cooking time

Ingredient preparation time: up to 10 minutes
Cooking time: 50 min
Total time: 1 hour

Veal stew recipe

Cut the meat into medium pieces. Tip: to ensure that the veal has a juicy and tender taste, pound it on both sides with a hammer.
Wash and peel the vegetables. Cut the onion into half rings and the carrot into strips.
For cooking you will need a deep frying pan. So, heat it well over high heat and pour in vegetable oil.
Add the onion and fry it over high heat for 3 minutes. Stir so that it doesn't burn. I didn’t have time to take a photo because my onions fried very quickly :)
Then add the carrots cut into strips to the onion. Stirring, fry for about 8-10 minutes.
Add meat to vegetables. Fry until it is browned. Add some salt.
Then pour water into the frying pan with meat (so that it covers all the contents). Cover with a lid and simmer over medium heat for 40 minutes.
When the meat is soft, add coriander, red pepper and bay leaf to the dish. Stir. Simmer for another 5-7 minutes.
Let the meat sit for half an hour covered. Then you can add chopped herbs to the dish and serve.
Serve the stewed veal with side dishes and vegetable salads. Bon appetit!

Necessary:

Assorted vegetables: stew with eggplant

One of the most popular recipes with vegetables is stew. Preparing this dish requires a minimum of time and effort. In addition, thanks to the technology of stewing in their own juice, vegetables retain more nutrients. The stew can be served as a separate dish or as a side dish for meat or chicken.

1 kg veal tenderloin,

2 pieces of onions,

3 carrots,

3 pcs bell peppers,

0.5 glasses of water,

2 pcs fresh tomatoes,

3 cloves of garlic,

2 tbsp. spoons of vegetable oil,

1 teaspoon ground coriander,

ground black pepper and salt - to taste,

small bunch of parsley.

How to cook:

Rinse the meat tenderloin thoroughly under running cold 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.

To begin, heat the vegetable oil in a pan and place 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 frying, add a little water, cover the cauldron or frying pan with a lid and simmer over low heat for 2 hours until the veal is soft enough.

After the veal is stewed, remove the lid and add a small amount of vegetable oil (literally ½ tbsp).

Peel the onion and cut into half rings, and the carrots into strips.

Add the vegetables to the veal and fry for 3 minutes over medium heat.

Wash the bell pepper and cut into thin strips, add to the meat and vegetables.

Also send pre-washed and diced tomatoes there.

Close the cauldron or frying pan with a lid and simmer the veal with vegetables for another 45 minutes.

Literally a few minutes before the completion of the culinary process of an appetizing dish, you can add pepper and salt to taste. Also add ground coriander and chopped garlic. Mix everything thoroughly.

Before serving, do not forget to sprinkle the finished dish with chopped herbs. Serve the stewed veal with vegetables hot.

Recipe for veal stew with champignons

Necessary:

700 g veal (shoulder part),

500 g potatoes,

300 g carrots,

50 g celery,

bunch of parsley,

200 g fresh mushrooms (champignons),

150 g tomato puree,

200 ml sour cream,

50 g flour,

60 g fat,

100 g onions,

salt and spices to taste.

How to cook:

Rinse the meat under running water and cut into small slices. Beat it a little and sprinkle with spices and salt.

Cut the celery into strips and simmer in fat for about 5 minutes.

Peel the potatoes and carrots and cut into cubes.

Wash the mushrooms thoroughly and slice them.

Add vegetables and mushrooms to the celery, add salt and simmer over low heat for 10 minutes.

Dip the veal pieces in flour and fry in a frying 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.

Before serving the stewed veal, sprinkle it generously with chopped parsley.

Stewed veal with vegetables is a delicious dish for a family meal. It goes well with a variety of side dishes and saturates the body for a long time. For this recipe I used bell peppers, onions, garlic and champignons, but the proposed list of vegetables can be expanded if desired. Add, for example, more potatoes and carrots, thereby making the dish even more satisfying. Spices can also be chosen according to your taste preferences. In any case, the dish will appeal to many, especially meat lovers.

So let's get started!

Prepare products according to the list for the recipe.

Wash the veal under running water and cut into portions, preferably the same size. Place the meat in a frying pan heated with vegetable oil and fry over high heat for 5 minutes until golden brown.

Then add peeled and thinly sliced mushrooms to the meat. Mix. Champignons under the influence of high temperature will release a lot of moisture, wait until it has completely evaporated, and then, stirring, fry everything together for a couple more minutes, the mushrooms should also acquire a golden color.

Cut the peeled onion into half rings and place in a frying pan.

Next add the bell pepper, cut into strips, and finely chopped garlic. Stirring, fry for 2-3 minutes.

Season with salt and pepper to taste, add meat seasoning, water and soy sauce. Stir and bring the contents of the pan to a boil.

Then reduce the heat, cover the container with a lid and simmer the meat and vegetables over low heat for about 40-50 minutes.

That's all, soft, tender stewed veal with vegetables is ready. Serve it hot with boiled potatoes, rice or pasta, as well as a piece of white bread and herbs.

Bon appetit!

Veal is a dietary meat, which, however, is not liked by everyone due to the lack of fat and low fat content. An excellent option is veal stewed with vegetables. It cooks quickly and turns out tender and soft. Vegetables can be taken both fresh and frozen. Below are several recipes with photos of veal stewed with vegetables.

Beef steaks with vegetables

It is believed that veal is not suitable for first courses, but it is ideal for baking and stewing.

What do you need:

veal tenderloin - 4 steaks;
2 onions;
sweet pepper - 2 pcs.;
olive oil;
tomatoes - 4 pcs.;
mustard;
carrots - 2 pcs.;
garlic - three cloves;
tomato paste - two tablespoons;
basil;
black pepper;
salt.

How to cook:

Beat the veal steaks and rub with mustard. Leave to marinate for about a quarter of an hour.
Make cross cuts on the tomatoes, scald them, remove the skins. Cut the tomatoes into slices or slices.
Cut the onion into half rings.
Remove seeds from sweet peppers and cut lengthwise into narrow strips.
Grate the carrots.
Fry the onion over medium heat until golden brown, reduce the flame and add the carrots to the onion, sauté until the carrots release juice.
Separately, fry the garlic in oil until golden brown and remove for a while.
Place pieces of veal in the frying pan where the garlic was cooked and fry until golden brown. Fry quickly over high heat. Then reduce the flame and cook for another 10 minutes.
Place tomatoes in meat to release juice. There should be enough of it to partially cover the veal. If the tomatoes give little juice, add a little hot water. Simmer for about five minutes.
Place bell peppers, onions and carrots, and tomato paste into the meat.
Add salt and pepper and continue to simmer until done. The meat is ready if the juice when pierced is light and clear.
Five minutes before the end of stewing, add basil or other seasonings to taste to the veal stewed with vegetables, and do not stir. Cover the pan and let it brew.

With frozen vegetables

Many housewives have taken a liking to frozen semi-finished products, which are available in abundance in supermarkets in various combinations. Convenient and practical, although, of course, not as tasty as fresh vegetables.

What to take:

frozen vegetables from the store (corn, green beans, peas, carrots) - 200 g;
piece of veal - 300 g;
water - two glasses;
odorless sunflower oil - 50 ml;
oregano;
onion - 1 pc.;
Bay leaf;
pepper;
salt.

How to cook:

Peel the onion and cut into cubes or quarter rings.
Fry in sunflower oil until translucent.
Wipe the veal with a napkin, cut off the membranes, and scrape with a knife. It is better not to over-wash the meat, if only to rinse it a little and dry it.
Cut the veal into long pieces and place in the frying pan where the onions were fried and cook for another five minutes over medium heat. Don't forget to stir.
Place the frozen vegetable mixture in the pan and stir. Add other vegetables, fresh or frozen, if desired. Add salt, oregano, pepper and mix well.
Pour water into the pan (preferably hot, but room temperature is also possible). The amount of water must be determined individually, depending on the thickness of the sauce you want to obtain.
Simmer for approximately 20 minutes. Toss in the bay leaf before finishing the cooking process.

Veal stewed with vegetables is ready. It is served with a side dish of boiled rice.

In a slow cooker

This recipe for veal stewed with vegetables is intended to be prepared in a slow cooker.

What do you need:

veal tenderloin - 800 g;
tomatoes - two pieces;
eggplant;
onion - 1 head;
vegetable oil;
garlic - three cloves;
black pepper;
salt.

How to cook:

Free the meat from films, cut off all excess, and divide into medium-sized portions.
Wash the eggplants and cut into cubes along with the peel, sprinkle them with salt, mix, leave for half an hour so that the bitterness comes out of them. Then rinse under running water and dry with a towel.
Cut onions into half rings and tomatoes into cubes.
Pour a little oil into the multicooker, add the meat, turn on the “Fry” program and fry until lightly browned.
Remove the veal from the slow cooker. Place eggplants in the same oil, fry, remove and add onion, which must be brought to translucency.
Add meat and eggplants to the slow cooker with the onions, then chopped garlic and tomatoes. Salt, pepper, add seasonings as desired (oregano, basil, thyme).
Mix the contents of the multicooker, turn off the frying mode and turn on “Stew”. Cook covered for 40 minutes.
Check the readiness of the meat, if necessary, extend the stewing for ten minutes.

You can serve veal stewed with vegetables in a slow cooker with a side dish or as a separate dish.

Results

Veal goes well with any vegetables and herbs. Basil, oregano, thyme, marjoram, savory, suneli hops, and tarragon are good seasonings. From peppers: allspice, chili, black, red, white. You can safely include mushrooms in the recipe for veal stewed with vegetables. And one more nuance: no potatoes, pasta or white rice on the side. Only buckwheat, wild rice, millet.

Stewed veal with vegetables is a tasty and tender meat sauce that goes great with any side dish. This review is all about veal, how to prepare it, and, of course, the most delicious recipes for dishes made from this type of meat.
Recipe contents:

Veal is a separate type of meat, with its own cooking characteristics, which make it not only tasty, but also healthy and dietary. Although, in fact, veal is young beef, it cannot be called common. It is noticeably inferior to other types of meat in popularity. Although in fact, veal in many ways leaves other types of meat far behind. For example, it contains 35% more protein (per 100 g) than beef, while there is significantly less fat - 6.8 g versus 30 g in beef. Veal also contains more phosphorus, potassium, sodium and magnesium than beef, the same applies to B vitamins.

How to cook veal stew - subtleties and cooking features

The main secret to preparing delicious veal stew is to make it soft after heat treatment. The meat of young dairy calves is much more tender and requires special knowledge. The product contains a lot of water (100 g of meat contains 72 g of liquid, beef - 55 g), but it is low in fat. Therefore, it is easy to make veal tough.

Veal does not have the “rare” level of roasting, because... when undercooked, a light pink liquid is released from the product along with milk, which is accompanied by an unpleasant taste and odor. In addition, eating such meat is dangerous for the stomach.

Veal is prized for its delicate taste and pale pink color. This is lean and low-fat meat, which is preferred by gourmets who care about their health and figure.

Veal is prepared in different ways. It is fried, baked, boiled, grilled and stewed. It is important to buy certain parts of the carcass for different dishes and approach the choice of meat competently. Thus, good veal has a pleasant smell and appearance. It's moist but not slimy. Color ranges from light pink to creamy pink. The fibers are small and well springy when pressed. The fat is elastic and white. You can determine the age of the animal by the color of the meat: the whiter the veal, the younger the calf.

For stewing and boiling, it is best to choose the neck, for frying in a frying pan - fillet, back or lumbar, for frying over an open fire - rump, for baking in the oven - sirloin and rump, for smoking and minced meat - brisket and arable land.

A very important point is the correctly selected bouquet of spices, which will make the food amazing. And even if the recipe does not specify spices, you can always add them to the dish and experiment. Oregano, basil, peppers, rosemary, tarragon, cumin, thyme, turmeric, mustard seeds, coriander, cloves, and marjoram go well with veal. Spices should be added to the dish carefully and carefully. Ideally selected proportions will give the food an exquisite aroma and special taste.

Also, for the softness and juiciness of the product, a marinade is used, which can be anything. But the best one is sour. For example, vinegar, dry wine, tomato or sour berry juice, fermented milk products. The main condition is that there should be no salt in the marinade, because... it dehydrates protein foods, turning them dry and tough. Therefore, it is better to salt the meat at the end of cooking or directly on the plate.

Cooking veal in a slow cooker is very simple. Thanks to this culinary assistant, the meat turns out tender and juicy. In addition, it cooks very quickly, taking only 40 minutes, while stewing in a saucepan takes much longer.

Calorie content per 100 g - 70 kcal.
Number of servings - 2
Cooking time - 20 minutes preparation, 40 minutes cooking

Ingredients:

Veal - 400 g
Onions - 1 pc.
Eggplants - 1 pc.
Garlic - 3 cloves
Carrots - 1 pc.
Dill - bunch
Salt and ground pepper - to taste

Step-by-step preparation:

Wash the veal under running water, dry with a paper towel and cut into small pieces.
In the multicooker, turn on the “baking” mode and fry it for 20 minutes.
Peel the carrots and onions and cut them: carrots into cubes, onions into half rings.
Wash the eggplant, cut into cubes, sprinkle with salt and leave for 20 minutes to remove the bitterness. Then rinse and dry.
Add vegetables to the multicooker bowl and cook for 10 minutes.
Pour in a glass of water, season with spices and salt and continue cooking for 40 minutes.
At the end of the mode, a signal will sound. This means everything is ready.

Stewed veal with zucchini always turns out tender, soft and spicy in taste. The dish can always be supplemented with any vegetables to taste and preference.

Ingredients:

Veal - 1 kg
Onions - 1 pc.
Zucchini - 1 kg
Tomatoes - 2 pcs.
Salt and pepper - to taste

Step-by-step preparation:

Rinse the meat under running water and cut into small pieces about 1.5 cm thick.
Peel the onion and chop finely.
Scald the tomatoes with boiling water, remove the skin and puree with a blender or crush with a regular potato masher.
In a frying pan in oil, fry the pieces of meat over high heat until a characteristic crust forms.
Reduce temperature, add onions and tomatoes.
Bring the ingredients to a boil and cook over low heat until almost done.
Wash, peel, cut the zucchini into long pieces, similar to meat, and fry in another frying pan in vegetable oil.
In a large frying pan, combine the zucchini with the meat and simmer the total mass until fully cooked.

Stewed veal with mushrooms is a very tasty, appetizing and aromatic dish. To prepare it, you can use any vegetables and mushrooms to taste.

Ingredients:

Veal - 500 g
Champignons - 500 g
Carrots - 1 pc.
Onion - 1 pc.
Refined vegetable oil - for frying
Salt and pepper - to taste
Tomato paste - 1 tbsp.

Step-by-step preparation:

Rinse the meat under running water, dry it and cut it into small pieces so that it can fry faster. Heat the oil in a frying pan and add the veal to fry. Fry it over higher heat until golden brown.
Wash the champignons and pat dry with a paper towel. Cut large fruits into 2-4 parts, and leave small ones whole. In another frying pan, fry the mushrooms in oil until soft. At first they will release a lot of liquid, do not evaporate it, but collect it in a glass with a spoon. It will come in handy later.
Peel the carrots and onions, cut into strips and sauté in a frying pan.
In a large cauldron, combine all the products: meat, mushrooms and vegetables. Pour in the mushroom broth, add tomato paste, spices and salt. Add a little water if necessary. Mix the products well, boil and simmer under a closed lid for 40 minutes.

Simple and elementary - stewed veal with beans. It is so easy to prepare that even the most inexperienced housewife can handle it. It takes little time, but the dish turns out to be very tasty and even elegant, especially if you use beans of different colors.

Ingredients:

Veal - 500 g
Onion - 1 pc.
Garlic - 2 cloves
Carrots - 1 pc.
Canned beans - 400 g
Salt and pepper - to taste
Refined vegetable oil - for frying

Step-by-step preparation:

Peel the onion, garlic and carrots, wash and finely chop. Place the vegetables in a frying pan with heated vegetable oil and fry, stirring occasionally until translucent.
Finely cut the washed and dried meat into cubes with sides 1-1.5 cm so that the size matches the beans. In another frying pan, fry the veal in oil, stirring occasionally until a light crust forms.
Combine the meat and vegetables and add the canned beans along with their liquid.
Bring the mixture to a boil, reduce the temperature, close the pan with a lid and simmer the dish for 10 minutes.

Video recipes: