Veal dishes: recipes with photos

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

Veal is highly valued not only among professional chefs, but also among ordinary consumers. The meat is always very tender and juicy. It is especially recommended for use by young children and people with problems of the gastrointestinal tract. In this article, we will find out what can be prepared from this meat, recipes for the most delicious and simple dishes. And there are many such veal dishes and recipes. After all, it can be fried, stewed, boiled, baked, made various delicious dishes from minced meat. This article will be useful for every housewife.

Braised veal (recipe with photo)

You will get delicious soft meat with vegetables.

Ingredients:

• 550-600 grams of veal.
• Two or three carrots.
• 150 grams of green peas (that's just over half a can).
• Two medium onions.
• Some butter.
• 100 grams of sour cream.
• 1/2 teaspoon sugar.
• 1/2 lemon.
• A tablespoon of sifted flour.
• S alt and pepper to taste,one bay leaf for fragrance.

Cooking veal recipe:

The meat should be washed well and cut into pieces of a size that you like. After that, sprinkle with sugar, pepper, s alt and pour over lemon juice. Such pickled meat should be infused for about twenty minutes. At this time, you can heat the butter in a pan, and roll the infused meat in flour and fry until it becomes ruddy.

Peel onions and carrots. Onion rings should be divided into quarters, and carrot rings should be left whole. Next, take a saucepan and put chopped onion and bay leaf on its bottom, and place fried ruddy meat and carrot circles on top. In the vacated pan, add about a glass of boiled water and pour it all into a saucepan, where vegetables and veal have already been put. The liquid should not completely cover the contents, but make sure that it reaches to its edge. In this form, the contents of the pot are stewed for an hour.

After this time, green peas are added to the dish and left on low heat for another ten minutes, and after that, add sour cream and simmer again for ten minutes.

Fillet in tomato sauce

What could be better than a veal stew, and especially the sirloin! And if you also cook a delicious sauce, then the guests simply will not want to get up from the table.

You will need:

• Seven hundred grams of veal fillet.
• From vegetables: one carrot and one onion each, a few clovesgarlic.
• From spices: tomato sauce, black and red peppers, a few bay leaves, s alt and herbs to taste, as well as vegetable oil.

Vegetables need to be peeled, washed and cut. Carrots can be left in the form of circles, and onions can be cut into half rings. Fry vegetables in vegetable oil until golden brown. While they are fried, you should cut the meat, s alt, sprinkle with a mixture of peppers and chopped garlic. Then fillet pieces should be sent to vegetables and stewed for 20-25 minutes. Then add tomato sauce and bay leaf. It is also allowed to use various spices that are designed specifically for cooking meat. Leave the veal to stew for one hour. Sprinkle with herbs before serving. Pretty good and simple veal stew recipe.

Gift for husband

This is a baked veal, the recipe of which has been known for a very long time. The meat here is very tasty and tender, and you can eat it not only hot, but also cold, and even use it to make sandwiches.

You will need:

• one and a half kilograms of beef;
• five cloves of garlic (depending on size);
• the following spices are added: rosemary, black and hot peppers, and s alt;
• you need to take three tablespoons of mayonnaise.

You can choose for yourself: cut the meat into pieces or bake whole. However, for those who decide to bake it whole, please note that it will take much longer to bake in this form.

So, on every pieceit is necessary to make small cuts, but in no case cut them completely. Prepare the sauce in advance, for which you just need to mix squeezed garlic and mayonnaise, s alt a little and add spices to taste. This sauce should be smeared with each piece. Pour a little water into a baking sheet, this is necessary in order to avoid burning, wrap the meat in foil and place on a baking sheet. During baking, make sure all the water does not boil away and add as needed.

Set the oven to preheat so that by the time the meat is sent there, it will be 200 degrees. There your dish will stay for at least two hours. In order for the meat to be ruddy, you need to remove the top foil twenty minutes before it is completely ready. You can serve stewed veal with potatoes, the recipe does not exclude this, and with other side dishes. In addition, meat prepared in this way will make a delicious sandwich if you add greens and pickled vegetables to it.

Here is such a simple recipe for veal in the oven.

Azu

The dish is quite hearty and incredibly tasty. It came to us from Tatar cuisine. It is very easy to prepare a veal azu.

You will need:

• One kilogram of meat, which is best taken from the back leg.
• Take one hundred grams of vegetable and one hundred grams of ghee.
• One and a half tablespoons of tomato paste.
• From vegetables: a quarter of a kilogram of onions, 300 g of pickles, about a kilogram of potatoes, three hundred grams of tomatoes and a few cloves of peeledgarlic.
• In addition, you will need a tablespoon of sifted flour and the same amount of s alt, black pepper can be added to taste.
• Also prepare one glass of water, a few bay leaves and your favorite herbs.

The washed meat should be cut into small cubes and fried in preheated vegetable oil. Pepper and s alt should be added to the meat immediately. For fifteen minutes, the meat should be fried over low heat.

At this time, in another pan, saute the tomato paste. This should take no more than five minutes. After fifteen minutes, add water to the meat, but not all, and tomato puree sautéed in another pan. Cover the beef and forget about it for forty minutes.

While the meat is stewing, you can do flour. It must be dried in a pan, and then pour the remaining water and mix well. Peeled cucumbers are cut into strips, and onions - into half rings. Onion is fried in vegetable oil until it acquires a golden hue and spread on a plate. Cucumbers, flour and onions are sent to the meat and this mixture is left on the fire for another ten minutes.

In the meantime, you can peel and cut the potatoes into cubes and also fry until golden brown. After that, the potatoes are also sent to the meat in the "company" with bay leaves and pepper. In this form, the dish is stewed for another twenty minutes. During this time, you can cut the tomatoes into cubes and squeeze the garlic. Taste potatoes and meat for readiness. Only when fully cooked, you can add tomatoes and garlic, andalso chopped greens. Azu stays on the fire for another five minutes. So the stewed veal with potatoes is ready, the recipe of which can be added to the book of every housewife.

Meat with mushrooms

Ingredients:

• Half a kilo of meat tenderloin.
• Two hundred grams of fresh champignons.
• One large onion.
• A few tablespoons of vegetable oil.
• 100 grams of sour cream.
• A couple tablespoons of flour.
• Half a glass of water.
• S alt and ground black pepper to taste.

Cooking:

The meat should be cut into thin slices and beaten off, and then cut into cubes, but make sure that the knife is located across the fibers. Mushrooms also cut into small slices. Fry onion cut into half rings in vegetable oil for four minutes, and then add mushroom pieces to it and leave on fire for another five minutes.

In another pan, fry the meat so that it is ruddy, and then add flour to it, mix well. Mix mushrooms with sour cream, add a little black pepper. Mix well and mix with meat, s alt to taste. After that, pour water and leave to stew for half an hour under a closed lid. You can serve with absolutely any side dish or without it at all.

Express Steak

Ingredients:

• one kilogram of veal;
• Spices for flavor and aroma: mustard, thyme, rosemary, horseradish, s alt and vegetable oil.

The herbs are cut as finely as possible and seasoned with s alt. And the meat must be cut into pieces along the fibers. Each piece should be sprinkled with vegetable oil and rolled in a mixture of herbs. At this time, a frying pan with sunflower oil should already be heated on the fire. You can fry the way you like. After all, someone loves meat with blood, and someone - only well-done. Do not cut cooked steaks right away. This threatens that the meat will become dry due to the fact that all the juice will flow out. Chilled and sliced steaks are laid out on a dish, which should be smeared with mustard and horseradish.

Funchoza with meat

To prepare this original dish you will need:

• 200 grams of funchose;
• 400-500g veal meat;
• one onion and one carrot each;
• a small bunch of green onions;
• Take also half a teaspoon of grated ginger root and soy sauce to taste.

And you can not do without vegetable oil. To serve, you will need a teaspoon of sesame seeds.

On the package with funchose there is an instruction that we follow when preparing noodles. The meat is cut into thin strips and fried in vegetable oil until soft. Carrots need to be cut into strips, and onions - into half rings. As for the onion greens, it needs to be cut into small pieces. All vegetables are sent to the pan to the meat. Fry a little and add the grated ginger. All this must be stewed, but so that the vegetables do not become completely soft. After five or six minutes, into the pan with meat and vegetablesfunchose is sent, followed by soy sauce. All this should be mixed well and left to stew for another five minutes. You can sprinkle with sesame seeds before serving.

Kleftiko

Kleftiko is a baked veal, the recipe of which, according to legend, was invented by robbers.

• 700 grams of veal meat.
• One large onion.
• 1/2 teaspoon thyme and the same amount of s alt.
• A few pinches of cumin and ground black pepper.
• A little vegetable oil.
• Bay leaf.
• A few fresh mint leaves.

Meat cut into portions is sprinkled with spices such as: cumin, thyme, s alt and black pepper. Mix well and leave for about half an hour to infuse. After this time, the meat is transferred to pots and poured with water up to the shoulders. If there is no fat on it, you can add a little vegetable oil. It will keep the meat from drying out. Top with bay leaves, onion half rings and fresh mint leaves. The oven must be preheated to 220 degrees. The meat is baked for one and a half, and sometimes two hours.

Can be served directly in the pot, or put on a plate. A very good option for cooking veal in the oven, the recipe is quite simple and accessible to every housewife.

Veal with cherries

• A little over half a kilo of veal tenderloin.
• A glass and a half of fresh cherries.
• S alt and pepper to taste.
• 50 grams of butter.
• A tablespoon of flour.
• Half a teaspoon of nutmeg.
• Approximately one hundred grams of liquid cream.

Cherries must be separated from the pits. Rinse the meat well and cut into pieces about two centimeters thick, always across the grain. After that, the pieces should be lightly beaten off, s alt and pepper to taste. At this time, put a frying pan with sunflower oil to heat up. Put the veal pieces in and fry on each side for no more than eight minutes.

While the meat is fried, the cherries should release their juice in a separate saucepan. Also, preheat the oven to 180 degrees. The fried meat is transferred to a pot with cherries and sent to the oven for forty-five minutes.

When the meat is fully cooked, it is taken out, and the sauce is allowed to cool and then, together with the berries, are crushed with a blender. The resulting homogeneous mass must be heated and, stirring, add cream, nutmeg and flour. Bring the mass to a boil and remove from heat. S alt to taste. Then the meat, laid out on a plate, is poured over with the resulting sauce and sent to the oven for another fifteen minutes so that it absorbs the sauce and becomes more juicy. Thus, you will get a delicious veal with gravy, the recipe of which you can share with your friends and use yourself.

Beef in beer with prunes

Required products:

• one kilogram of fresh beef;
• half a liter of light beer;
• a little more than half a glass of prunes, more orless as you like;
• a few bulbs;
• two tablespoons of tomato paste;
• pepper and s alt to taste.

First of all, prepare the meat. It must be washed well, preferably under running water, and cut into portions. The onion is cut into rings and fried until golden brown. Then beef is added to the meat and stewed for thirty minutes. Don't forget to stir occasionally. Then add tomato paste and mix again. During this time, warm up the beer a little and pour over the meat. In this state, the meat should be stewed for about forty more minutes until the desired softness. Rinse the prunes and add to the meat. Leave covered for another twenty minutes. It is especially good to eat such beef with mashed potatoes.

Conclusion

As you can see, beef is a versatile food. You can cook stew, baked, fried beef. Add a variety of spices, berries, vegetables and fruits. Prepare veal dishes, the recipes of which can be found in this article.