To prepare the stew, you must first fry the meat for 15 minutes, and then simmer it with vegetables in the sauce for about 1 hour.
How to stew veal stew
Products
Boneless veal or very good beef - half a kilo
Potatoes - 5 medium size pieces
Carrots - 1 piece
Onion - 1 large head
Celery root - 50 grams
Butter - cube weighing 50 grams
Flour - 1 heaped tablespoon
Milk - 0.5 liters
Water or broth - 0.5 liters
Salt - 1 teaspoon
Ground black pepper - 1 teaspoon
Parsley - 1 small bunch
How to cook veal stew
1. Rinse the veal, dry it lightly with a napkin and place on a cutting board.
2. Cut the veal into cubes with a side of 3 centimeters.
3. Peel the onions and carrots, chop the carrots into circles 1 centimeter thick, and the onions into rings.
4. Peel the celery root and cut into cubes with a side of 1 centimeter.
5. Heat a deep, thick-bottomed frying pan over medium heat for 1.5 minutes.
6. Place onions, carrots and celery in a frying pan and add salt.
7. Place the veal and fry it for 5 minutes.
8. Pour water or broth (1.5 liters) over the veal and cook for 1 hour.
9. Place butter in a saucepan and melt it over low heat until liquid.
10. Gradually stirring, slowly add 1 heaped tablespoon of flour.
11. Fry the flour until beige, then pour in the milk in a thin stream and stirring constantly, cook for 1-2 minutes until it boils.
12. Add ground black pepper to the bechamel.
13. Pour bechamel sauce over the stew, stir and simmer for another 5 minutes.
14. Wash the parsley, dry it and finely chop it.
15. Serve veal ragout, sprinkled with parsley.
Fkusnofacts
The word "ragout" comes from the French "ragouter", meaning "to excite the appetite", "to taste".
For the stew, young boneless meat is used - chicken or veal.
The most famous sets of products (basic) for preparing stews:
1) potatoes, meat, onions, carrots (as in our recipe);
2) instead of half the required potatoes, put shredded cabbage;
3) instead of half the required potatoes, add grated pumpkin;
4) instead of half the required potatoes, put 1 zucchini and 1 tomato;
5) add 200 grams of champignons, 1 tablespoon of tomato paste and 1 tablespoon of soy sauce to the standard set.
The most delicious meat dishes Zvonareva Agafya Tikhonovna
Veal stew
Veal stew
Pour hot water over the prepared pieces of meat, add salt to taste, add peas, green beans and carrots, cut into large strips and simmered in oil, potatoes and zucchini, cut into shapes and fried in oil. Add red and black pepper and bay leaf. Simmer over low heat until the meat and vegetables are soft. When serving, sprinkle with finely chopped parsley.
Compound: meat - 800 g, butter - 150 g, onion - 100 g, flour - 30 g, green peas - 200 g, green beans - 300 g, carrots - 200 g, potatoes - 400 g, zucchini - 300 g, ground red pepper - 2 g, bay leaf, ground black pepper - 1 g, parsley - 1 bunch.
From the book The Kremlin Diet. Meat and fish dishes author Vishnevskaya Anna VladimirovnaVEAL ROLLS Serves 4: 8 thin veal schnitzels, 0.5 bunch of basil, salt, ground black pepper, 200 g grated Gouda cheese, 1 tbsp. spoon of butter, 1 tbsp. spoon of olive oil, 150 g cubed beef broth, 1 package frozen
From the book 365 best meals for separate meals author Mikhailova LyudmilaVeal stew Ingredients: meat – 800 g, butter – 150 g, onion – 100 g, green peas – 200 g, green beans – 300 g, carrots – 200 g, zucchini – 300 g, ground red pepper – 2 g, bay leaf, ground black pepper - 1 g, parsley - 1 bunch. Pour hot over the prepared pieces of meat
From the book The most delicious meat dishes author Zvonareva Agafya TikhonovnaVeal stew Pour hot water over the prepared pieces of meat, add salt to taste, add peas, green beans and carrots, cut into large strips and simmered in oil, potatoes and zucchini, cut into shapes and fried in oil. Put red and black
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From the book Okroshka and other Russian soups author Cooking Author unknown -Veal stew with white sauce Finely chop the meat, add cold water, salt, and put on fire. Bring to a boil, remove the foam, add the roots and onions and cook over low heat under a loosely closed lid. Saute the flour with butter (it should not change color),
From the book 1000 delicious dishes [for reader programs WITH SUPPORT OF tables] author DRASUTENE E.Veal broth 400 g beef, 300 g main roots, 800 g bones (from roasted veal), 2 - 3 allspice peas, 1/2 bay leaf, 1 clove, 4 g cardamom For the draw: 400 g soft raw veal, 3 squirrel, dill Boil three times
From the book Multicooker Dishes for the Holidays author Nikolaev L.267. VEAL RAGU WITH VEGETABLES 1 kg of veal (breast, shoulder), 2 tbsp. spoons of rendered lard, 3 carrots, 2 parsley, 1 onion, 1 cup beans, 8 potatoes, 12 peppercorns, salt, parsley, flour, broth. Chop the veal into smaller pieces (2-3 for each person
From the book Microwave. Second courses author Kashin Sergey Pavlovich268. VEAL RAGU WITH CROUTONS 1 kg veal, 1 tbsp. spoon of oil, 2 tbsp. spoons of flour, juice from? lemon or a little citric acid, 8 allspice peas, 1 bay leaf, ? onions, 2 tbsp. spoons of crumbs of stale black bread, salt, broth. For croutons: 200 g of stale bread, 1
From the book Cooking Diet Meals author Kozhemyakin R. N.269. VEAL RAGU WITH APPLES 600 g fried veal (boneless), 2 sour apples, 1 tbsp. spoon of flour, 1 tbsp. a spoonful of butter, 2 cups of broth, salt, a little sugar. Stew with apples is prepared from the meat left over from the roast. Finely chop the remaining bones from the roast veal,
From the book Festive Table in Russian author collection of recipesVeal soup with mushrooms Veal – 400 g, champignons – 200 g, onion – 1 pc., carrots – 1 pc., potatoes – 3-4 pcs., yellow broth – 1.5 l, vegetable oil for frying, salt – to taste, bay leaf Chop the onion, finely chop the mushrooms, cut the carrots into strips. Install
From the book The Best Dishes of World Cuisine author Ivlev KonstantinVeal goulash Veal – 750 g, onion – 1 pc., tomato paste – 2 tbsp. l., flour - 1 tbsp. l., garlic – 1 clove, bay leaf – 1 pc., red pepper – to taste, water – 2 measuring cups from the multicooker, margarine for frying, salt – to taste Turn on the “frying-vegetables” program
From the book Delicious Bean Dishes. Cheap, satisfying, healthy author Zvonareva Agafya TikhonovnaVeal kebab Ingredients: 700 g veal, 150 g lard, 2 onions, 2 tomatoes, 100 g green peas (canned), 1 tablespoon wine vinegar, 1 bunch green onions, 1 bunch parsley and cilantro, ground red pepper, black ground pepper, salt. Method From the author’s book
Veal earloin Veal tenderloin 600 g Onion 140 g Butter 100 g Bay leaf 2 pcs Allspice 10 pcs Rye crackers (grated) 40 g Potatoes 400 g Carrots 180 g Turnips 180 g Meat broth 400 ml Sour cream 220 g Garlic 2 0 g Salt Cooking time – 1 hour 40 min Calories
From the author's bookVeal stew Ingredients: meat - 800 g, butter - 150 g, onion - 100 g, flour - 30 g, green peas - 200 g, green beans - 300 g, carrots - 200 g, potatoes - 400 g, zucchini - 300 g, ground red pepper - 2 g, bay leaf, ground black pepper - 1 g, parsley - 1 bunch. Prepared
This vegetable stew with meat and sour cream is the taste of my childhood. My mother prepares this vegetable stew in late summer and early autumn. This easy-to-prepare and very tasty stew is one of the first dishes that I started cooking on my own as a student. While I lived with my parents, I had no desire to cook at all. But I always loved to eat good and tasty food. A small amount of meat, seasonal vegetables and homemade sour cream. It’s so Ukrainian, like home. And when I was preparing this dish in a German dormitory for foreign students, while taking a German language course, a Chinese woman came up to me and, having tried my vegetable stew, then I made it with store-bought sour cream, said that the stew reminded her of dishes from Northern China. She said that in the colder regions of China they make similar stews. My surprise knew no bounds :-)
Stew can be prepared from any meat, even pork or chicken, and vegetables can be different. But eggplants, potatoes and tomatoes are a must. They have the greatest influence on the overall taste. A taste that has been familiar to me since childhood.
If desired, if you like, you can add sweet pepper cut into strips along with the potatoes. At the end of cooking the stew, you can add small cauliflower florets.
Vegetable stew with veal is a complete dish that does not require side dishes. A light salad will be a sufficient addition to a successful meal.
Watch the video on how to peel tomatoes:
6-8 servings:
Ingredients
- 30 ml vegetable oil
- 500 grams veal shoulder, cut into cubes
- 1 onion, cut into rough half rings
- 3 medium potatoes, peeled and cut into cubes
- 1 medium eggplant, peeled, cut into large cubes
- 1 medium zucchini, cut into large cubes
- 2 medium tomatoes, peeled, cut into large cubes
- 200 ml homemade sour cream or 20% fat content of store-bought sour cream (before store-bought sour cream, for this dish add 1/2 tbsp. flour and mix well)
- 5 garlic cloves, squeezed
- Freshly ground black pepper to taste
- Salt to taste
- 1/2 bunch of parsley, finely chopped
1) Heat the vegetable oil in a large, thick-bottomed saucepan or kettle, add the meat and simmer, stirring, until the meat turns white on all sides.
2) Add potatoes and onions, salt to taste and cover with a lid. Simmer over low heat, stirring occasionally, until the potatoes are half cooked.
3) Add zucchini, eggplant and tomatoes. Mix well and cover again. Simmer over low heat, stirring occasionally, until the eggplants are soft.