Recipes of veal with vegetables

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Veal with vegetables is a great idea for dinner. The meat is tender and very juicy, and you won’t have to bother with additional garnish. You can prepare a dish in a hundred different ways, so your family will not soon get tired of it. Our recipes with photos for veal with vegetables will help you navigate the abundance of options and choose what to build first. However, you can gradually try all the suggestions. Each of them is worth the attention of even the pickiest gourmet.

Recipe for veal with vegetables in Provence

For this dish we take a third of a kilo of veal and cut it quite large. Carrots with onions, three garlic cloves and a couple of celery stalks are cut very finely. Boil a few potatoes in their skins.

At the end of the preparatory work, the veal stew with vegetables must be put together. First in a saucepan with sunflower oilfry the meat until crispy. Then add prepared vegetables to it (except potatoes). When they are golden brown, pour in a glass and a half of broth. When it boils, add coarsely chopped tubers and two tomatoes. Season the dish with thyme, pepper and s alt. Simmer until done, eat with pleasure!

Spicy Stew

To cook veal with vegetables in a pan according to the following recipe, the meat should be cut either into small cubes or rather thin strips. We take eggplant in double quantity compared to veal, coarsely cut, s alt and leave for half an hour to drain the bitter juice. Then they should be washed, squeezed, fried and dried with a towel.

Cut the onion into half rings, two carrots into circles, sweet pepper into squares. We clean the fresh chili from seeds and chop, crush three cloves of garlic. First, fry the onion, then add the meat with garlic. At the same stage, we introduce spices (cinnamon, a mixture of peppers, curry, cumin) and s alt. After 5-7 minutes, add carrots, after a couple of minutes - peppers. Almost immediately pour in two cups of tomato paste and a little water. After boiling, we lay the prepared “blue ones”, and after five minutes the veal with vegetables is ready. When serving, it is recommended to sprinkle with cilantro or parsley.

Chinese

Preparatory work includes cutting veal (600 grams, thin strips) and vegetables (carrots, zucchini, sweet peppers -stripes too). Finely chop the garlic clove and fresh ginger. For the sauce, mix three tablespoons of soy sauce, half a glass of chicken broth, a spoonful of sugar and a spoonful of corn starch.

Fry the meat quickly over high heat and set aside on a plate. In its juices, we also thermally process vegetables until crisp. Add garlic with ginger; after a minute, return the veal to the pan and pour the sauce. Keep the dish on fire until the gravy thickens. After laying out on plates, sprinkle the veal with vegetables with sesame seeds. You can complement the dish with rice.

Ragout in wine sauce

Half a kilo of veal cut into cubes, lightly fry and s alt. Pour in half a glass of white unfortified wine and soy sauce (of your choice). Simmer for half an hour under the lid. In another pan, fry the cubes of two eggplants, a coarsely chopped onion, carrots and two bell peppers. You can add small heads of corn, as in the photo below. At the end of frying, add chopped garlic, pepper and s alt. Combine vegetables with veal already on plates and sprinkle with chopped parsley and dill.

Veal and vegetables with white sauce

Chop a kilogram of meat into small slices, carrots - into cubes, wash small mushrooms, and cut small onions into halves or quarters.

We put the veal in a saucepan tightly, but without tamping, add laurel, fragrant herbs and thyme, pour boiling water (so that it is barely covered) and cook withregular removal of foam for about half an hour. In the middle of the process, lay the carrot.

In another saucepan, heat the water, into which we squeeze the lemon juice, put a piece of butter and add the mushrooms. After boiling, keep them covered for a couple of minutes.

Catch the meat, strain the broth. In a large saucepan, mix 100 grams of butter and three tablespoons of flour. Warm the mixture over low heat for three minutes. Then, little by little, with diligent stirring, pour in a liter of broth, put veal with carrots, mushrooms and onions, s alt, pepper - and simmer over low heat for about 40 minutes.

In a bowl, combine four yolks and half a glass of heavy cream. Season the mixture with nutmeg and pepper. After removing the pan from the heat, we introduce it into it and gently mix the resulting mass. We put the container back on the stove and leave it on it until the sauce thickens. At the end, add lemon juice to the veal with vegetables. Serve with rice, sprinkled with chopped herbs.

Veal baked with vegetables

It is believed that dishes cooked in the oven are more dietary. In addition, they require less attention and hassle on the part of the cook. Recipes for veal with vegetables in the oven are very diverse. Consider one of them.

A piece of meat weighing about one and a half kilograms is stuffed with garlic slices, s alt, sprinkle with pepper and grease with vegetable oil. It should marinate for 3-4 hours. Then we put the veal in the sleeve and supplement it with slices of five potatoes, one eggplant, two sweet peppers and three tomatoes. Drizzle vegetables with oil and season with s alt. We tie the sleeve and place it in the oven forhour. A sign of the readiness of the dish is clear meat juice. If you want ruddy veal, the sleeve should be cut and placed under the grill for ten minutes.

Savory recipe

If you combine two cooking methods, you can get an absolutely amazing dish. First, half a kilogram of meat, cut into small slices, fry until golden in a frying pan. When the blush covers the veal on all sides, s alt it and simmer for 10 minutes with the addition of a small amount of water. We cut two fleshy peppers into strips, four tomatoes into slices, a large onion into half rings. Lightly fry the vegetables in the second pan and mix with the meat in a heat-resistant container. From above, sprinkle all this first with grated processed cheese, and then with grated hard cheese and send it to the oven. Keep the veal with vegetables in the oven for 15 to 20 minutes until an appetizing crust forms.

Vegetable we alth

Those who love a variety of vegetables will certainly appreciate the proposed recipe. For him, you need half a kilogram of veal; if you prefer "tanned" meat, you can pre-fry it in a pan. If this question is not fundamental, immediately put the veal in a baking dish.

In addition to meat, you will need five sliced potatoes, chopped cabbage (about 300 grams), eggplant cubes, garlic slices to taste and a little green beans. Before laying in the form, mix the vegetables, pepper, s alt and pour sour cream. You can add some additional spices.

Mix vegetables with meat andlevel. Cover the form with foil and put in the oven. The oven should be preheated to 180 Celsius. Cooking veal with vegetables will take about an hour, maybe a little more. Hearty, tasty and beautiful!

Slow cooker to help

No farm can do without this kitchen helper. You can cook whatever you like in it, and it turns out tasty and with less effort and time than using any other equipment. Veal with vegetables in a slow cooker also turns out great. The step by step process will look like this.

500-600 grams of meat, wash and cut into small pieces. Pour a couple of tablespoons of sunflower oil into the bowl, turn on the unit in the baking mode. Fry only the veal for 20-30 minutes, do not forget to turn it over periodically.

The second stage of cooking is carried out in parallel. We clean the onion, carrot, sweet pepper and garlic. We cut the onion into cubes, finely chop the garlic (it is undesirable to press), cut the pepper into strips, and carrots into circles or their halves, if the root crop is large. Pour the blanks to the veal and fry with it for another ten minutes.

At the third stage, zucchini is introduced. It needs to be cleaned and chopped into cubes.

The fourth stage is eggplant laying. This vegetable needs pre-treatment: s alt its cubes, and let them “drain” for a while so that excess bitterness comes out. Put eggplant in a slow cooker after rinsing with running water.

The fifth step is adding the tomatoes. If you are not too fond of tomato skins in dishes, before eating themchop, scald and peel the vegetables.

Well, the last action is the installation of a kitchen appliance for extinguishing. Before this, veal with vegetables must be s alted and seasoned with spices. Their assortment is selected according to the personal taste preferences of the family (those seasonings that you use constantly, you can use a ready-made mixture). You can limit yourself to pepper and herbs, Italian or Provence, or you can make an exclusive set. If there is not enough juice from vegetables, a multi-glass of boiling water is added to the bowl. The final finishing of the dish depends on the model of your multicooker and can take from 20 to 40 minutes. If you have not yet figured out the features of your helper, just check the softness of the ingredients every 10 minutes.

By the way, the set of vegetables in this recipe can also be (and even necessary!) Vary. Just follow the correct order of the bookmark: after all, the products are cooked at different times. Bon appetit everyone!