Veal is an excellent meat, much more useful for nutrition than beef. Especially veal is suitable for dietary and baby food. Veal is considered a delicacy product due to the minimum fat content and the most delicate taste.
Tell you how you can cook delicious veal .
If you have decided to cook veal, choose fresh or chilled unfrozen meat, which is necessarily checked by the veterinary service.
Veal baked in foil in the oven - recipe
Ingredients:
- veal whole piece of oblong form - about 1 kg;
- a mixture of ground spices (for example, hops-sunels);
- mustard Russian ready (without doubtful additives) - 2 tbsp. spoons;
- olive oil;
- garlic - 5-8 denticles;
- greenery.
Preparation
A piece of veal is baked by pieces of garlic with a sharp knife with a narrow blade. Mix mustard with olive oil (about half of both), add a mixture of spices and a little salt. We spread the mixture of meat on all sides. Lubricate with oil or water a piece of foil of the appropriate size. Rarely lay out on the foil of a branch of greenery. On top put the prepared piece of veal and pack it. Repeat the packaging of foil a second time - for reliability. We bake the veal in a preheated oven for 60 minutes, the optimum temperature is about 200 ° C. We bake the veal in the foil for 20 minutes, then unfold the foil and cut the meat into slices. We serve with green onions and other fresh herbs, fresh cucumbers, tomatoes, sweet pepper. Of the garnish is best green young peas or green beans, you can also serve veal with boiled potatoes or polenta. It is good to baked veal to serve any separately cooked delicate sauce. You can serve a veal of red or pink table wine to the veal.
Fried Vibrated Veal Medallions - Recipe
Of course, fry is an unsuitable way of heat treatment, however, since the meat is young, we will only fry, and very quickly.
Ingredients:
- Veal cutting - 600 g;
- olive oil;
- cognac or grape brandy - 60 ml;
- spices ground (pepper black, nutmeg, coriander);
- salt;
- greenery.
Preparation
We cut the meat with medallions, lightly beat them and sprinkle a little with a mixture of spices and salt. Well, we burn a cast-iron frying pan without coatings, pour oil and fry medallions from both sides to a golden brownish hue (no more than 3 minutes from each side). Continuing to keep the frying pan on fire, we pour medallions with cognac and set fire to it. Thus, flambirate the meat until the flame becomes weak, then cover the frying pan with a lid.
We serve medallions with a sauce, which includes balsamic vinegar, wine and garlic. It is also good to serve olives, capers, asparagus.
Veal goulash - recipe
Ingredients:
- veal - about 500 g;
- onion - 1 pc .;
- tomato paste - 2 tbsp. spoons;
- hot red pepper;
- paprika sweet ground;
- smelian pork drowned;
- garlic;
- greenery.
Preparation
We cook in a thick-walled saucepan. Cut the meat into small pieces and lightly fry it with onions, chopped finely. We add water so that barely cover the meat, and simmer on low heat with the addition of hot red pepper, paprika and, possibly, other spices. Meat will be cooked for about 30-40 minutes. Near the end of the preparation, fill the goulash with tomato paste (you can add as much wheat flour or starch for the gravity of the gravy). Before serving, be sure to season goulash with garlic and sprinkle with chopped greens. Goulash can be served with potatoes, beans, vegetables. By the way, you can cook immediately with potatoes, lay the potato, taking into account the fact that it is prepared for 20 minutes.