How to prepare veal. A recipe that will not leave you indifferent

For sure among us there are lovers of young and tender meat - veal, which is not only rich in many useful substances, but also belongs to the group of dietary products. In addition, it takes little time to prepare this meat - it is prepared very quickly, and it is suitable for different events - both for a festive table, and for a daily family dinner or dinner. The world today knows many recipes for the preparation of veal, and it can be subjected to any of the known ways of cooking meat: frying, stewing, boiling. Often, veal is found among the ingredients that are part of the French cuisine. One of the dishes, which includes veal, is a steak recipe in red wine.

Veal steaks in red wine

This dish belongs to the French cuisine and in the finished form it represents delicious and tender pieces of meat in the sauce.

To prepare you need:

- 2 tbsp. L. Vegetable oil;

- 2 garlic cloves;

- 3/4 tbsp. Red wine (dry);

- a quarter of the water;

- 1.5 tsp. Soy sauce;

- 60 g of butter (in advance, divide it into 3 pieces of 20 g);

- 1 tbsp. L. Green parsley (chopped);

- salt to taste;

- black pepper (ground).

How much should veal be here? The recipe is calculated on 4 steaks, which will not be thicker than 1.5 cm. This volume will be approximately 0.5-0.6 kg. These steaks must be taken off with a hammer, and then salt and pepper on both sides. Put a pan on the stove and heat it. Once this happens, pour a spoonful of vegetable oil into it and lay the steaks. They need to be fried on the strongest fire from both sides to medium readiness - about two minutes on each side. After that, put the steaks on the dish and cover them with foil.

Now you need to do roasting garlic, which is preliminarily chopped. He fried in a hot frying pan with a spoon of vegetable oil. And, if you fry it in the same frying pan as veal, do not forget to drain the used oil. After 30 seconds of roasting, add the wine to the garlic and bring the resulting mass to a boil, and then continue to cook it over medium heat for several minutes. During this time the sauce should boil twice. After that, add water, soy sauce and juice to it, which probably already flowed into the dish with fried steaks. In this composition, cook the sauce for another 4 minutes, until its volume again decreases by half. Then the fire should be reduced to a minimum and add to the pan one piece of butter, divided before that into three pieces. Then carefully stir the sauce until it becomes thick. At the very end of the sauce, parsley is added to it. The whole mass is again thoroughly mixed and steaks can be poured over it.

And now I would like to introduce another dish, the main ingredient in which is veal, - a recipe for fried veal in a sauce of white wine.

Fried veal in white wine sauce

To prepare you need:

- 700 g calf tenderloin;

- 1 onion head;

- 1 tbsp. L. Sunflower oil ;

- 300 ml of cream;

- 20 g of butter;

- 0,125 ml of white wine;

- parsley;

- salt;

- pepper.

Immediately I would like to give a very necessary advice: before cooking, put the meat for 10 minutes in the fridge, as this will greatly facilitate the first stage of cooking - cutting meat.

To cook fried veal, put the frying pan on a strong fire and heat the vegetable oil on it. After that, put the meat cut into cubes and start frying, stirring constantly, for several minutes. After removing the meat from the frying pan, leave the resulting juice on it and melt the butter on medium heat, then place chopped onion and flour. The resulting mass must be mixed well. When she lightly browns, pour wine into her, and then cream. In this composition, the mass is brought to a boil, stirring constantly. Once the sauce is ready, add fried meat to the pan and sprinkle with parsley. Salt, pepper and serve.

And, finally, another recipe for cooking veal - roast veal with tomatoes.

Roast veal with tomatoes

This dish has a rich history, since it has come down to us from ancient times. His homeland is the ancient French province of Provence.

To prepare you need:

- 1200 g of veal;

- 1 kg of fresh tomatoes;

- 3 onion heads;

- 3 cloves of garlic;

- 0,125 g of smoked lard;

- 1 sprig of basil, thyme, rosemary;

- 1 piece of sugar refined sugar;

- 4 tbsp. L. Sunflower oil;

- 60 g of butter;

- salt and black ground pepper to taste

Preparation of this dish should begin with the cleaning of tomatoes from seeds and peel, as well as cleaning and slicing onions. Then fry onions with vegetable (2 tbsp.) And butter (20 g), and only after that add tomatoes, garlic (which you do not need to clean before), as well as basil, thyme, rosemary and sugar. The resulting mass must be peppered and seasoned.

Next, veal is cooked in a separate saucepan. The recipe for this dish provides for its roasting on the bottom of the pan in the remaining amount of vegetable and butter. At the moment when you notice that the tomatoes were stuck, remove the garlic from the total mass and, shifting the contents into a saucepan, in which meat is cooked, cover it with a lid. Reduce the heat to a minimum, leave to stew for 1.5 hours.

In the meantime, grasp the preparation of bacon. Heat in a separate saucepan of water and at the moment of its boiling put there the sliced fat. After holding it in boiling water for about 3 minutes, remove and strain and blot on blotting paper.

When the meat is ready, it should be put on a dish, add lard and tomatoes to it. As a side dish, you can use potato fried in butter.