Veal meat is low in calories, easy to digest and suitable for diet. If you use mustard, you can reduce the cooking time and get a delicate unusual taste.
Pick your recipe
You will need
-
- For veal
- baked with bacon:
- meat 1 kg;
- fresh lard
- chopped into thin slices;
- table mustard - 3 tbsp;
- salt;
- twine.
- For the sauce:
- cream 30% - 3 tbsp;
- water - 2 tbsp.;
- freshly ground pepper.
- For portioned veal
- baked in envelopes (calculation for 1 portion):
- meat 150 g;
- Dijon mustard - 1 tsp;
- granular mustard - 1 tsp;
- carrots - 1/2 pc.;
- onion - 1/2 pcs.;
- table wine - 1 tablespoon;
- salt;
- parchment paper and paper clips.
- For veal
- baked in foil:
- meat - 1 kg;
- garlic - 3 cloves;
- table mustard - 3 tbsp;
- salt
- pepper;
- parsley greens.
Instruction manual
1
Spread a washed and dried piece of pulp liberally with table mustard, wrap with slices of bacon and tie it with twine. Pour water into the fryer and place the meat in it. Preheat the oven to 180 degrees and set the meat for 75 minutes. It is not necessary to cover with a lid. During the baking process, periodically pour the meat with the allocated juice. Remove the meat, transfer to another bowl and place in a warm place. While the veal "reaches", cooling and absorbing the juices, prepare the sauce. In the dishes where the meat was fried and the meat broth remains, add cream and freshly ground black pepper. Warm with continuous stirring to prevent the sauce from boiling. Pour it into a gravy boat. Remove the twine and lard from the meat, cut into portions, pour the sauce and sprinkle with chopped herbs. Serve pasta or boiled potatoes at the side dish.
2
For baked portioned veal, cut the meat into pieces of approximately 150 grams. Straws onions and carrots, fry them for 2 minutes. Add Dijon mustard to the vegetables and warm it for a minute. Put vegetables in a plate. Fry the pieces of veal until crusted in a well-heated skillet with vegetable oil, for about 2 minutes on both sides. Transfer meat to vegetables. Fold parchment paper envelopes. Spread the meat with mustard and place each serving with vegetables in separate envelopes. Sprinkle with wine, seal the envelopes with paper clips and place in the oven, preheated to 250 degrees for 10 minutes. Serve veal garnished with fresh vegetables.
3
For baking veal with mustard in foil, wash and dry a piece of meat, then make a few shallow longitudinal cuts in it. Combine grated garlic with mustard, salt and pepper. Rub meat with this mixture and leave for 30 minutes to soak. Put the meat on the foil, place parsley on top and wrap so that the juice does not flow out during cooking. Place the veal in the oven for 1 hour, bake at a temperature of 200 degrees. Before serving, cut into portions, sprinkle with chopped herbs. Serve boiled potatoes or vegetable salad as a side dish.