What to cook with veal? Surely this is a question asked by many housewives who have purchased this tender and juicy meat. In fact, there are quite a lot of options for preparing a variety of delicious veal dishes. Let's look at the best of them.

Tender veal with mushroom sauce

What to cook with veal quickly and tasty? Of course, tender steaks with mushroom notes and delicious sauce. And you can serve this dish with any side dish.

Compound:

• 400 g veal;
• 250 g mushrooms;
• 4 tbsp. l. flour;
• 50 g butter;
• 100 ml dry white wine;
• vegetable oil;
• 100 ml broth;
• ground black pepper;
• salt;
• greenery.

Preparation:

• We wash the veal, then dry it and cut it into thin steaks.
• Wrap the meat in cling film and lightly beat it with a kitchen hammer.

• Season the meat steaks with salt and pepper, and then roll them lightly in flour.
• Heat the vegetable oil in a frying pan and add the veal.

• While our meat is well cooked, let's make the mushroom sauce. We wash the mushrooms and place them in a colander to dry. Then cut them into thin slices.
• In another frying pan, heat the vegetable oil and fry the mushrooms.

• Fry the meat on both sides until a beautiful and appetizing golden crust.

• We take out the veal, and pour the broth and wine into this frying pan. Thus, our sauce will be saturated with meat juice.

• Bring the sauce to a boil and add mushrooms to it. Season lightly with salt and pepper.
• Now add butter to the sauce. Simmer until the mushrooms are ready.

• Place the meat steaks in the sauce and heat the veal for a few minutes.

• Our dish is ready. Now we know how to cook veal steak.

Veal in French

Now let's look at how to cook veal in the oven in French. The meat will be so tender and juicy that it will be impossible to tear yourself away from it. It’s better to serve baked potatoes as a side dish.

Compound:

• 1 kg veal tenderloin;
• 2 onions;
• 250 g cheese;
• mayonnaise;
• salt;
• ground black pepper.

Preparation:

• Remove the film and excess fat from the veal. Cut the meat into pieces 1 cm thick. Attention: this must be done across the grain.
• Wrap the meat pieces in cling film and beat them. Season the veal with salt and pepper.
• Grate the cheese, cut the onions into beautiful rings.
• Place the veal on a baking sheet lined with baking paper, then distribute the onion rings and grated cheese. Lubricate each piece with mayonnaise on top.

• Bake the veal in French at 180 degrees until done. The golden crust will tell us about this.

Savory meatloaf

The best solution for how to cook veal so that it is soft is an exquisite meatloaf with pickled cucumbers and lard. Believe me, this dish will amaze all your household and guests.

Compound:

• 2 kg veal neck;
• 4 pickled cucumbers;
• 150 g lard;
• 7 garlic cloves;
• salt;
• marjoram;
• ground black pepper;
• 2 onions;
• 100 ml vegetable oil.

Preparation:

• We need a whole piece of meat. We wash the veal, rub it with salt and ground black pepper. Leave the meat in the refrigerator overnight to marinate thoroughly.
• We cut the garlic cloves into slices, the cucumbers into quarters, and the lard into thin slices. By the way, you can use bacon instead of lard.
• Now attention: we need to cut the meat correctly. We carefully cut it, but not completely, and open it like a book with several pages. On one side we place garlic, cucumbers and pieces of lard. Season lightly with spices.

• Cover the resulting layer with meat and again lay out the filling in the same order.

• We wrap the meat in a roll and tie it with a special food thread.

• In vegetable oil in a frying pan, fry our roll on all sides until golden brown.

• Cut the onions into rings and sauté in a large roasting pan in vegetable oil. Place the roll on the onion and add 50 ml of oil.
• Simmer the roll on a medium burner for fifteen minutes, then turn it to low and simmer the meat for about an hour.
• After an hour, we need to remove the onion rings along with the fat released from the meat and beat this mixture until smooth with a blender.
• Return the resulting sauce to the duck pot and simmer the roll in it for another hour and a half. Don't forget to turn it over.

• Delicious veal roll is ready!

Chopped juicy cutlets

If you are wondering how to cook delicious veal, make chopped cutlets out of it. Their most delicate taste will not leave anyone indifferent. And for juiciness, add a little lard to the minced meat. By the way, this recipe will also be the answer to the question of how to cook veal in a slow cooker. Just fry the cutlets in this miracle machine.

Compound:

• 400 g veal fillet;
• 200 g of lard (preferably kidney);
• egg;
• 50 ml mayonnaise;
• refined sunflower oil;
• salt;
• ground black pepper.

Preparation:

• We cut off the veins and film from the meat, wash it and chop it into cubes.
• Finely chop the lard and add it to the meat.
• Add mayonnaise, table salt and ground black pepper to the minced meat. Stir it well.
• Now grease your hands lightly with vegetable oil and form neat cutlets.
• Beat the egg and use a whisk to brush it on top of the cutlets.

• Fry the veal cutlets in vegetable oil for approximately five minutes on each side.

• Our cutlets are ready. If desired, they can be lightly stewed. Sprinkle them with herbs and serve with your favorite side dish.

Tender meat is very tasty at home. Cook veal in foil in the oven according to the best recipes.

Baked beef in a large piece is a very impressive, and at the same time very simple dish, something like the usual pork boiled pork. The main thing when preparing it is the correct choice of the right piece of meat. Not every part of the carcass is suitable for whole roasting, and only from a young animal. The most tender will be veal in the oven in foil, but you can also get a very tasty dish from beef. To make the oven meat juicy and soft, you need to buy either a tenderloin (more expensive) or a thick end (cheaper). And when you have purchased the desired piece of meat, all that remains is a mere trifle - wrap it in foil and bake it in the oven, but first prepare it a little.

• Meat - 1-1.2 kg
• Garlic - 3 large cloves
• Mustard - 1 tbsp
• Vegetable oil - 1 tbsp
• Ground black pepper

We wash a piece of meat, dry it with a paper towel, and remove films and tendons. If there is a layer of fat, then leave it.

Mix a tablespoon of prepared mustard, a tablespoon of vegetable oil, and three cloves of garlic in a bowl. passed through a press, ground black pepper and a heaped teaspoon of salt.

Coat the meat on all sides with the mixture.

Place in a container, cover with a lid and leave in the refrigerator for an hour or two.

Line a baking dish with foil, shiny side up. Lay out the marinated meat.

Wrap it in a tight envelope so that the juice does not leak out during baking.

Bake for about an hour and a half at a temperature of 220 degrees. The time depends on the size of the piece of meat and the desired degree of doneness. I’m afraid of rare meat, so I bake it until a light juice comes out when pierced.

When the meat is ready, unfold the foil and leave in the oven for another 10-15 minutes so that the meat browns a little. The same principle applies to cooking beef in an air fryer. Place the baking dish on the LOWER rack and cook at MEDIUM fan speed. 5 minutes may be enough for browning, so be careful not to overdry it.

The finished meat should be allowed to rest for about 15 minutes, and then cut into portions. The juice formed during baking can be drained, strained and thickened with a small amount of fried flour, add grated horseradish or butter. Pour the sauce over the pieces of veal baked in foil and serve, preferably with vegetables.

Recipe 2, step by step: veal baked in the oven

Veal baked in the oven with vegetables turned out surprisingly tasty and soft, although this was the first time I had cooked it. The recipe for baked veal is quite simple and will only require patience from you, since it takes about 1 hour to prepare.

• Veal – 300 gr
• Green beans – 100 gr
• Sweet bell pepper – 1 piece
• Carrots - 1 pc.
• Garlic - 1 clove
• Olive oil - 1 tablespoon
• Mayonnaise - 1 tablespoon
• Mustard - 1 tablespoon
• Ground black pepper - to taste
• Ground white pepper - to taste
• Salt - to taste

Wash the veal, remove the veins (if any) and cut into small pieces. Make a marinade from mayonnaise, mustard, salt, black and white pepper. Place the meat in the dish in which we will bake and mix with the marinade.

Peel the carrots, remove seeds from bell peppers and rinse. Cut vegetables into small pieces.

Mix vegetables and veal.

Add green beans, minced garlic clove and 1 tablespoon olive oil. Mix everything and let marinate for about 10 minutes.

Place the veal with vegetables in an oven preheated to 220 degrees for about 40 minutes.

Serve the dish piping hot, washed down with dry red wine.

Recipe 3: how to cook veal in the oven

Fans of veal know very well how much healthier this meat is than pork. Firstly, the low fat content allows you not to limit yourself in serving sizes, and secondly, properly baked veal in the oven cannot be compared in taste and tenderness with any other meat.

• veal fillet - 1 kg:
• carrots - 1 piece;
• garlic - 4-5 cloves;
• coarse sea salt;
• ground black pepper.

For baking, it is best to use fresh meat that has not been frozen. But if it so happens that you have an excellent piece of veal, but frozen, then to successfully implement the recipe you should defrost the meat correctly. This should be done very carefully, preferably at room temperature. It’s best to put it in the refrigerator (not the freezer) for a day and it will reach the desired condition. It is very important to send meat into the oven that has “relaxed”, that is, its fibers must be completely defrosted.

There are several baking methods. Let's use the basic recipe and bake the veal in foil, stuffed with carrots and garlic.

The carrots should be peeled and washed. Then we cut it lengthwise, and then cut the large parts into smaller ones, but with a pointed end. As a result, we should get something like small cones with which it will be easy to stuff the veal tenderloin.

Peel a few cloves of garlic, and then cut each clove lengthwise into two parts.

Wash the veal tenderloin in warm water, lightly dry it with paper towels, and then stuff it with carrots and garlic. In order to easily insert pieces of carrots and halves of garlic cloves into the meat, deep cuts should be made in the meat. Using a sharp knife, pierce it in different parts (on all sides) and alternately stuff it with carrots and garlic.

Then salt and pepper the meat on all sides. We tear off a piece of foil, which will be 3-4 times the size of the veal, place the meat in the center and cover with foil on all sides. It turns out that we have, as it were, “sealed” the veal, thanks to which the meat juices will not evaporate, but will remain inside and it will turn out juicy and tender.

Place the veal wrapped in foil on a baking sheet and place it in an oven preheated to 190 degrees.

Bake it for exactly 2 hours. Then take it out and let it cool slightly without unrolling the foil.

Cut the veal into portions and serve, garnished with sprigs of herbs. Bon appetit!

Recipe 4: veal with potatoes in the oven (step by step)

• Veal tenderloin – 1 kg
• Rosemary - 5 sprigs
• Sage - 3 sprigs
• Thyme - 3 sprigs
• Pepper
• Vegetable oil
• Broth – 300 ml
• Potatoes -7 pcs.
• Large onion - 1-2 pcs.
• Flour - 1-2 tbsp.

We place the veal in a cooking net, or tie it with baking twine. If you have a flat piece, roll it up. We place sprigs of aromatic herbs under the mesh (string).

Fry the meat in a frying pan on all sides. Salt and pepper. Transfer to a baking dish.

Place potatoes around, cut into medium cubes and mixed with onion half rings. Spread rosemary, cumin and sage over the potatoes. Drizzle everything with a small amount of vegetable oil.

Pour over heated broth.

Bake for about 1 hour.

We get the veal. If it is easily pierced with a knife and clear juice flows out, it’s ready. If pink liquid is released, the meat should be returned to the oven for another 20-30 minutes. Take out the arrosto and wrap it in foil.

Pour the resulting juice into the pan where we fried the veal. Mix the potatoes and add salt. Let's check for readiness. If necessary, place it back in the oven until done.

Add 1 tbsp to the pan with the meat juice. flour, stir well, bring to a boil. Salt.

Cut the baked veal into thin slices.

Serve baked veal with potatoes and sauce. Bon appetit!

Recipe 5: juicy veal with vegetables in the oven

Tender veal with light vegetables and sauce in the oven. I would like to offer a recipe for veal - the meat of a young calf. It is called the healthiest, and it is much more tender than beef. The optimal, easiest and healthiest combination is with vegetables, for example, carrots, beans, bell peppers and onions (and in fact, who has what vegetables in the refrigerator). I suggest giving the meat a spicy, slightly sour taste, so as seasonings we’ll take mayonnaise, mustard, lemon, a clove of garlic and a bouquet of pepper. Also in the photo there is no cream, flour and butter - we will need them for the sauce.

• veal 400 g
• carrots 1 piece
• green beans 200 g
• bell pepper 1 piece
• onion 2 pcs
• garlic 1 clove
• lemon 0.5 pcs
• mustard 1 tbsp.
• mayonnaise 2 tbsp.
• bouquet of pepper 2 pinch
• cream 400 ml
• flour 2 tbsp.
• butter 1 tbsp.

We cut the veal into portions, keeping in mind that it will probably shrink during cooking, so we don’t cut it too small.

We beat the meat.

Mix a couple of tablespoons of mayonnaise, a tablespoon of mustard. Squeeze out a clove of garlic.

Squeeze lemon juice in there. Add a bouquet of pepper and salt to the seasoning. Mix.

Coat the pieces of meat with seasoning. It will seem that a little of it, in fact, is enough for all the pieces.

Especially when we mix them. It’s great if you have time and you can put the meat in the refrigerator to marinate for an hour or two; if not, it doesn’t matter, the meat will have time to absorb the seasonings in the oven.

We cut vegetables: onions and carrots into rings, bell peppers into longitudinal pieces.

Place the meat in a baking dish.

Place beans on top, then chopped vegetables.

If we bake a dish like this, it will be dry. You can, of course, add mayonnaise, but I suggest spending 5 minutes and making something like bechamel sauce. Melt a tablespoon of butter in a hot frying pan, fry 2 tablespoons of flour in it (add the flour and stir). Then pour the cream into the frying pan gradually (2 cups in total), stirring constantly and rubbing the pieces of flour. Let it boil.

Pour the sauce over the dish (along the entire perimeter so that the vegetables do not dry out). Place in the oven at 180 degrees for one hour.

Bon appetit!

Recipe 6: soft and tasty veal in the oven

A few fresh, simply prepared ingredients and you have a warming, satisfying meal. Eggplants and onions, the aroma of which is revealed during frying in the oven, complement the taste of tender veal. It is recommended to serve this dish as a second dish or as a separate dish for dinner. Veal baked with vegetables will decorate any holiday table and your guests will appreciate your culinary skills. To prepare a vegetarian dish, veal steaks can be replaced with cheese. Let's go with mozzarella cheese. You need to spread it on the tomatoes.

• Basil – 15 g
• Eggplant - 2 pcs (2 medium sized eggplants)
• Coriander - 1/3 bunch.
• Onion – 250 g
• Olive oil - 3 tbsp. l.
• Black pepper - 1 tsp.
• Tomato – 400 g
• Veal – 4 pieces (4 steaks)
• Cumin - 2 tsp.
• Vinegar - 1 tsp. (Balsamic vinegar)
• Garlic - 2 teeth.

Mix 1 tablespoon of olive oil with balsamic vinegar. Coat the veal steaks on both sides with the resulting marinade.

Grind peppercorns and add cumin seeds. Sprinkle this mixture over the meat, pressing in the cumin, and place in the refrigerator.

Preheat the oven to 200*C. Place the onion, chopped into large slices, into a heat-resistant bowl, pour boiling water over it and let it sit in the oven for 2-3 minutes. Then the water must be drained.

Cut the eggplants into 2.5 cm pieces.

Add the eggplants to the onions, pour in the remaining oil.

Grind the garlic in a mortar and add to the vegetables, mix everything.

Heat a large roasting pan over high heat. Fry the steaks on each side, then transfer them to the dish in which they were marinated. Place the vegetables in a hot pan and bake in the oven for 15-20 minutes until soft. Then place the veal on top, pour over the remaining juice in the dish and place in the oven for 15 minutes.

Cut the tomatoes into pieces and place on top. Place in the oven and cook until the veal is cooked through. Season to taste and serve sprinkled with chopped coriander and basil.

Recipe 7: veal in a sleeve in the oven (with photo)

• veal (soft part) - 1.5 kg
• potatoes - 5 pcs.
• bell pepper - 2 pcs.
• eggplant - 1 pc.
• tomatoes - 3 pcs.
• garlic - 3 cloves
• olive oil
• salt, pepper - to taste

Clean fresh veal from films and veins, stuff it with chopped garlic cloves, salt and pepper, brush with olive or sunflower oil and leave to marinate at room temperature for 3-4 hours.

Peel the vegetables and cut into slices (if the tomatoes are not very large, cut into halves). Season the vegetables with salt and pepper, sprinkle with oil and stir.

Place the marinated meat in a baking sleeve, place vegetables there, tighten the holes in the sleeve and place in an oven preheated to 200-220 degrees for 1 hour.

Check the readiness of the meat by piercing it - the juice that comes out should be clear.

If desired, the baked meat can be browned - to do this, cut the sleeve and place the meat and vegetables under the grill for 10 minutes.

Cut the veal into slices, serve the vegetables as a side dish; the juice released during baking can be used instead of sauce.
Bon appetit!

Recipe 8: tender veal in a pot in the oven

Veal baked in a pot turns out very tasty and surprisingly juicy, not at all tough, so this dish can easily be served for lunch or dinner, even for children, garnishing it with mashed potatoes, porridge, and boiled pasta. Choose steamed veal to create this dish - it has a bright pink color. If the meat is dark burgundy in color, then this means that this is not veal, but beef. To ensure that all the baked pieces melt in your mouth after heat treatment, try to choose meat without blue veins inside. Choose a bouquet of spices according to your taste: dried thyme, rosemary, oregano, herbs de Provence, etc.

• 400 g veal
• 0.5 tsp. dried thyme
• 3 pinches of cumin
• 1 onion
• 2 bay leaves
• 2 tbsp. l. vegetable oil
• 100 ml boiling water
• 0.5 tsp. salt

If possible, buy veal with a little fat - it will melt during baking and the meat will absorb it, becoming juicy. Wash the veal in water, cut off the blue veins and membranes, leaving clean flesh. Cut into pieces of equal size.

Pour the chopped meat into a deep container and add spices to it. Gently press the meat with a little pressure so that it absorbs the whole bouquet of spices and leave for 1 hour. If desired, you can add a little lemon juice or soy sauce.

After the specified time, peel the onion, rinse and cut it in half. After that, cut it into half rings and place it together with the sliced ​​meat in a pot, where we first pour vegetable oil. Add boiling water, bay leaves and cover the pot with a lid. Make sure that the liquid in the pot is no higher than the shoulders, but not the edges, otherwise it will spill out during baking. Place the pot in an oven preheated to 250 degrees and bake for about 1 hour. But if you use beef, then increase the cooking time for the meat to 1.5 hours and do not forget to add liquid if it evaporates.

After baking, carefully remove the pot and open the lid, keeping in mind the steam. Place the meat on a plate and garnish it with baked or boiled vegetables, cereals, boiled pasta, etc. You can add a little sauce or fresh herbs.

Recipe 9: French-style veal in the oven

• veal meat -600 gr.
• onion - 2-3 heads
• potatoes -7-8 pieces
• cheese -250-300 gr.
• mushrooms -250-300 gr.
• spices - paprika, rosemary, coriander, cardamom

For the sauce:

• milk - 500 ml.
• butter - 60 gr.
• flour - 70 gr.
• nutmeg
• salt pepper

Cut fresh young veal into pieces and lightly beat. Then cut across the grain into pieces, this way it will remain juicy and cook faster. But you can leave the steaks whole and not cut them into pieces. Both methods are considered correct.

Place the cut pieces into the prepared glass dish. Salt, pepper, sprinkle with spices.

Peel the onion and cut into thinner half rings. Place on top.

Cut the mushrooms into pieces and place on top of the onion. I have frozen white mushrooms. This year they had a harvest. But you can also use champignons, it will also be delicious.

Peel the potatoes and cut into cubes. Lay out the next layer. Salt and pepper.

Prepare Bechamel sauce. Melt the butter.

Add flour, stir well and lightly fry in oil.

Gradually pour in slightly warm milk in a slow stream. While constantly stirring, I use a whisk for this.

Add half a teaspoon of ground nutmeg. If the nut is whole, then scrape off the shavings with a sharp knife, directly into the milk. It adds a wonderful hint of nutty flavor to the sauce. Add salt, ground black pepper and spices.

Continue stirring until thickened. It is not necessary to bring to a boil. When it thickens to the consistency of thick sour cream, turn off the heat. Pour the contents of the mold with Bechamel sauce.

Place in an oven preheated to 180 degrees for 45 minutes. After this time, take out the pan, the dish should be a pleasant golden color. And sprinkle grated cheese on top.

Place the dish back in the oven for another 15 minutes. Then take it out, cover it with a cutting board, and top it with a towel. Let the dish sit and rest for at least 15-20 minutes.

Then cut into portions with a knife and place on a plate in layers so as not to disturb their integrity.

Recipe 10, simple: veal with garlic in the oven

Veal baked in the oven is a good option for a romantic or family dinner. The meat can be marinated overnight and then grilled just before lunch or dinner. This will make the meat softer and juicier.

I think veal is better suited for this recipe, but if veal is hard to find or perhaps quite expensive, beef can be a good substitute. If you decide to cook beef, just increase the frying time a little.

Veal baked in foil can be served hot straight from the oven in a whole piece or cut into portions. It can also be used cold.

• 1200 g boneless veal;
• 4-5 cloves of garlic;
• 2-3 tablespoons mustard;
• ½ teaspoon ground black pepper;
• ½ teaspoon ground coriander;
• salt - to taste.

Prepare the meat: Wash the piece of veal in warm water and pat dry with paper towels.

Place 2-3 tablespoons of mustard in a bowl. Peel the garlic cloves and press the garlic into a bowl through a press.

Add spices (ground black pepper and coriander, ½ teaspoon each) and mix everything well.

Take a baking dish (I use a small rectangular ceramic dish) and line it with a sheet of foil. The foil should be large enough to wrap the entire piece of meat. Rub the meat well with salt on each side and place it in a bowl on top of the foil.

Generously spread a piece of meat with a mixture of mustard and spices - on the top and bottom sides. Also spread the mixture over the sides of the piece, making sure that the meat is covered with the mustard mixture on all sides.

Fold a sheet of foil over the left and right sides and curl the edges of the foil so that the meat is enclosed in an airtight foil casing. Set the prepared meat aside to marinate for at least 30 minutes (you can leave the meat like this in the refrigerator for half a day if necessary).

Preheat the oven to 200 degrees C, set the oven shelf to the middle level and send the veal bowl in foil to cook for about 3 hours (if you like the ham pink inside, reduce the time by 20-30 minutes if the piece of meat is larger than what is shown in recipe - increase time).

I don't like the meat to be raw inside, so I cook it until it releases its juices when pierced with a knife (if you need to check the doneness of the veal, simply remove the meat from the oven, unwrap the foil and taste. If it takes longer to bake, wrap the veal back in foil, place in the oven and continue cooking).

Once the meat is cooked, remove the pan from the oven, unwrap the foil and place the roast on a plate. Cut the veal into portions. Serve the meat baked in foil with mustard and garlic hot with any side dish of your choice. The remaining meat can be stored in the refrigerator and used for sandwiches. Bon appetit!

In all other respects, this meat is superior to others in the amount of vitamins and microelements. This product can be given to babies from the second year of life. It is useful for the proper formation of a young body and for maintaining immunity in cold weather. It is recommended to be consumed by those who strive to lose weight, as it contains a minimum of fat and a maximum of nutrients. Recipes for dishes with veal are very diverse.

Most often, veal is found in recipes with these five products:

It is baked, stewed, and made into various meatballs, cutlets, stews and roasts. In combination with vegetables, spices and aromatic herbs, the meat turns out tasty and juicy. This treat is served at a regular family dinner or on a holiday table. There are special recipes for children that do not contain such a large amount of seasonings. If you do not follow the technology, there is a risk that the dish will become tough. Therefore, it is necessary to strictly adhere to the instructions. If you follow the recommendations, even a beginner can independently create a tasty and healthy culinary masterpiece that you can treat to both your family and guests at the holiday.

Realizing all the usefulness of vegetable cutlets, many refuse them, preferring meat dishes. To obtain balanced menu and not to deceive the taste expectations of the household, you need to use a trick by offering cutlets from three types of vegetables and a small proportion of meat.

Veal is perhaps the most dietary type of meat, the favorite food of any European, and it appeared in Russian cuisine only in the 19th century.Many people believe that veal and beef are the same thing, but this opinion is not entirely true.

Veal can be considered a delicacy meat: this meat does not contain hard fibers or fatty layers. You always want to cook something original from veal, with bright “splashes” of greenery. Zrazy are “meat pies” with delicious fillings.

The original source of stew must be sought in peasant stew, when all the vegetables and some meat that came to hand were thrown into a common cauldron. A modern stew should be thick; liquid is present while the vegetables are stewed, but by the final stage it has almost completely evaporated.

This recipe for delicious and tender meat in Baku is suitable for both a family dinner and a festive table. The combination of veal with prunes, onions, bell peppers and cilantro gives an indescribable play of taste and aroma inherent in oriental dishes.

One of the wonderful works of Hungarian cuisine is a fragrant, bright and, at the same time, light dish - paprikash. As the name suggests, paprika is an essential ingredient in this delicious dish. Therefore, it is necessary to choose it most carefully.

Veal with potatoes is the simplest and most affordable dish that can be prepared in a slow cooker, ridding the kitchen of the obsessive odors of fried meat and vegetables. The taste of the roast remains unchanged: it is equally good both at the time of cooking and two days later.

Recipe. Pass the boiled or poached veal pulp through a meat grinder with a fine grid twice.Combine the chopped meat with a thick hot milk sauce, then add raw egg yolks, butter, grated cheese (10 g) and mix everything well with a paddle. Immediately before baking, add the egg whites, whipped into a thick foam, into the mixture, gently stirring it from bottom to top, in two or three additions. Place the mixture in a portioned frying pan greased with butter, level the surface, sprinkle with grated cheese, drizzle with oil and bake in the oven so that the soufflé is baked and a crispy crust forms on its surface. Serve immediately in the same pan in which the veal soufflé was baked. Submit separately red sauce with wine or Madeira sauce, or cold sour cream.

Products per serving: veal - 75 g, eggs - 30 g, milk sauce- 75 g, Dutch cheese - 15 g, butter - 10 g, wine sauce - 75 g or sour cream - 50 g, pepper.

Recipe. Prepare chopped veal schnitzel without bread as described higher, and, without breading, fry it on both sides in fat. Place thin slices of boiled potatoes in a portioned frying pan greased with butter, place the fried schnitzel and cover it in a circle with potato slices, leaving the middle uncovered, onto which sprinkle finely chopped raw onions mixed with ground red pepper (paprika). Drizzle onions and potatoes Recipe. Prepare with veal cutlet mass and form it into a roll in the same way as a minced beef roll ( see recipe). Place the formed roll on a baking sheet, brush the top with beaten eggs, sprinkle with breadcrumbs, sprinkle with oil and bake in the oven. Before serving, cut into portions and pour over white sauce with egg yolks or sour cream, sprinkled with herbs.To prepare minced meat, pour raw eggs into a saucepan greased with butter, add milk, butter, and salt. Cook, continuously scraping the mixture from the bottom of the pan with a wooden spatula, until it turns into a semi-viscous porridge.Scald fresh spinach leaves with salted boiling water, drain in a colander, and simmer with butter. Then combine spinach and egg porridge, add a little grated nutmeg, salt, ground pepper to taste and mix.Minced meat for the roll can also be prepared from eggs with Brussels sprouts, green beans, green peas, carrots, etc.

Products per serving. Veal - 115 g, wheat bread - 23 g, milk - 35 g, crackers - 6 g; for minced meat: eggs - 1 pc., milk - 20 g, butter - 15 g, spinach - 75 g, nutmeg - 0.1 g, sauce - 75 g, salt, pepper, herbs.

Veal is one of the most delicious and dietary types of meat, which is valued by gourmets around the world, since it contains the least amount of fat and bad cholesterol (about 60 mg per 100 grams of meat). It is used as complementary food for babies in the first year of life, and also as a dietary ingredient in meat and vegetable dishes as part of many common diets. Boiled or baked veal contains many useful substances and a minimum of calories. The main thing is to choose the right recipes for veal dishes, which we’ll talk about.

• any meat dish and veal, the recipes for which we will consider, should not be over-salted;
• You shouldn't fry veal either;
• do not pepper too much, add less aromatic spices - they whet your appetite, and you can eat more than you need;
• It is better to eat veal in the morning. If you decide to cook this meat for dinner, then give up all kinds of side dishes;
• the optimal amount of meat per day is 200-300 grams (including sausages, fish and eggs);
• remember that cooking veal, recipes for which are used in dietary nutrition, provides for the complete absence of any fat on the meat. Therefore, trim off excess fat before cooking.

Veal recipes with photos

• Before you start cooking veal, pay attention to its quality. Choose pieces that are light pink in color. The fat on the meat should be white and not sticky.
• When cooking, do not remove the foam from the broth, because healthy protein accumulates in it.
• Do not leave the veal in the marinade (if you plan to fry or bake) for longer than 2 hours, otherwise the meat will become tough.
• Without unnecessary spices and fat, you will always get delicious veal. Slow cooker recipes call for proper marinating and cooking of this meat, even without salt and pepper.

Veal recipe in the oven

Ingredients:

• fresh veal (tenderloin) - 1 kg;
• cherry juice without sugar - 100 ml;
• cognac optional - 50 ml;
• black pepper or a mixture of ground peppers - 1 tsp;
• ground chili pepper - on the tip of a knife;
• thyme - 1 tbsp. l;
• salt to taste;
• honey - 1 dessert spoon.

Preparation:

• grind dry spices and salt in a mortar;
• rinse and dry the veal, rub on all sides with crushed spices;
• mix honey, cherry juice and cognac in a bowl, dip the meat in the marinade and leave to soak for 30 minutes at room temperature;
• after this time, turn the meat over and refrigerate for 60 minutes;
• turn the meat several more times in the marinade;
• lightly fry the meat in a dry frying pan to form a crust that preserves the juiciness of the veal;
• pour the marinade into the sleeve, place the carrot slices, place the meat on top;
• bake at 170°C for about an hour. Then remove the meat and let it sit for 10 minutes;
• Now it can be removed from the sleeve, sliced ​​and served.

Veal stew - recipe

A very natural and dietary recipe that uses a minimum of spices and no fats! An excellent meat dish for dinner. The recipe for veal goulash, by the way, is very similar to the one proposed below, the only difference is in the method of cutting the meat - it is customary to cut veal into goulash into strips 1.5 cm thick.

Ingredients:

• veal goulash - 1.5 kg;
• onions - 3 heads;
• bay leaf - 4 pcs;
• black and allspice pepper - 10-15 peas;
• ground white pepper, salt to taste;
• dried mushrooms - 100 grams.

Preparation:

• rinse the meat and remove excess fat and films, cut into large pieces;
• cut the onion into large rings;
• Place in a cast-iron saucepan or thick-bottomed pan in layers: meat, onions, a mixture of peppers, and again meat, onions and peppers. Add a little salt;
• cover the pan with a lid and place on high heat;
• as soon as the meat releases juice, you can stir it, reduce the heat and leave to simmer for 1 hour;
• stir again and leave to simmer for another 1 hour over low heat;
• Dried mushrooms are added as desired, without soaking directly into boiling meat;
• Leave everything together to simmer for another 1 hour, after which the delicious stewed dietary veal is ready!

Veal soup - recipe

Ingredients:

• veal - 450 g;
• fleshy tomatoes - 4 pcs;
• shallot (or leek) - 1 piece;
• celery - 1 stalk;
• garlic - 1 clove;
• fresh or frozen spinach - 150 g;
• asparagus - 200 g;
• parsley and cilantro to taste;
• red bell pepper - 1 piece;
• carrots - 1 piece;
• salt.

Preparation:

• Boil the veal for 45 minutes in one piece, so that the meat is juicy, place it in boiling water;
• add celery, finely chopped garlic, onion, peeled and chopped tomatoes, grated carrots, red bell pepper, diced;
• After boiling for about 15 minutes, add asparagus and continue cooking the soup for about 5 minutes;
• add greens and spinach, let it boil and remove from heat;
• Remove the meat from the soup and use a fork to separate it into fibers, pour the pieces of veal back into the soup.

Using the same ingredients, you can prepare veal with vegetables, the recipe of which can be tailored to your taste, adding your favorite ingredients. This dish is best baked in a sleeve for 50 minutes.