Veal is considered lean meat, which can be eaten not only by adults, but also by children. It can be deliciously stewed with carrots, tomatoes, bell peppers and mushrooms. To cook fresh beef will take no more than 1.5 hours, but thawed will have to be stewed for 2.5 hours.
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If you want to deliciously stew 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, as well as a small bunch of parsley.
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. It is recommended to cook the veal in a cauldron or pan with a fairly thick bottom. The lid must be closed very tightly. First, heat the oil in a bowl and put 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 pan with a lid and simmer for 2 hours over low heat until the veal is soft enough.
The degree of readiness can be determined by periodically piercing the meat with a fork.
After the veal has stewed, remove the lid and add a small amount of vegetable oil (literally ½ tbsp). Peel the onion and cut into half rings, and carrots - into strips. Put the vegetables in veal and sauté for 3 minutes over medium heat. Wash the bell pepper and cut into thin strips, put to meat and vegetables. Send there and washed and diced tomatoes in advance. Cover the cauldron or pan with a lid and simmer the veal with vegetables for another 45 minutes.
Just a few minutes before the completion of the culinary process of an appetizing dish, you can add pepper and salt to taste. Pour ground coriander and chopped garlic into it. Mix everything thoroughly. Before serving, do not forget to sprinkle the finished dish with chopped herbs. Serve hot veal stew with vegetables.
And here is another original recipe for cooking veal stew. You will need: 700 g of veal (scapular part), 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.
An excellent side dish for meat stewed with vegetables can be buckwheat porridge or pasta. Also a great side dish for veal is friable rice with butter, baked potatoes.
Rinse the meat under running water and cut into small slices. Fight it 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. Mushrooms thoroughly wash and plan. Add vegetables and mushrooms to celery, salt and simmer over low heat for 10 minutes. Roll the veal in flour and fry in a pan. Then put the meat in a pan, 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, generously sprinkle it with planed parsley.