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How to stew veal in a frying pan with vegetables. Veal stewed with vegetables: cooking recipes. Quantity matters

Veal stew with vegetables recipe with photos

Veal dishes are an excellent option for a complete lunch or dinner. Nourishing, tasty, healthy and not so high in calories. However, young beef has another undeniable advantage - it cooks very quickly, unlike old meat. It is logical that in this case, in terms of heat treatment and cooking method, it is better to choose frying or stewing.
Properly cooked veal will be tender and soft, very pleasant to the taste. Of course, vegetables can best contribute to this. They go well with animal fats, making the dish more balanced.
What vegetables should I take? Anything that is available is possible. In addition, it is not necessary to add fresh vegetables; you can use frozen ones, either with your own hands or in the form of store-bought semi-finished products. The set of ingredients may vary. Choose based on your own taste - onions, garlic, tomatoes, zucchini, eggplant, potatoes, corn, bell peppers, green beans, peas, carrots, all types of cabbage.
You can flavor veal using a wide variety of spices; read about this in more detail below.

Ingredients

veal (goulash) – 200 grams,
mixture of frozen vegetables (peas, corn, carrots, green beans) – 150 grams,
refined sunflower oil – 40 ml,
water – 1-2 glasses,
onion – ½ large head,
oregano – 1 teaspoon,
bay leaf - 1 piece,
salt - to taste.

Cooking process

Peel the onions. Place half the head in a jar with a tightly closed lid in the refrigerator (it will not be needed for veal). If you have a medium-sized copy, it is more convenient to use it.
Cut into a convenient format. For example, quarters of rings.
Place in a frying pan with heated vegetable oil (use refined oil). Fry until translucent or golden, whichever you prefer.

Rinse the veal well with cool running water. Remove any excess film using a sharp knife. Trim fat if necessary. Cut the meat either into long narrow strips, or, as in this recipe, into cubes.
Place the veal pieces in the frying pan with the onions.

Fry the meat and onions together for 3-5 minutes, stirring occasionally with a spatula. Aim your stove for about medium heat.
Top with frozen vegetable mixture consisting of green peas, carrots, corn and green beans. If an ingredient is not included in the finished mixture, you can add it yourself, either frozen or fresh.

Mix meat with vegetables. Salt to taste, add oregano or any other seasonings to taste. Savory, sage, thyme, basil, hops-suneli, marjoram, rosemary, and tarragon go well with veal. Any type of pepper (chili, allspice, black, green, white, red, pink) would also be a great solution. You can add mustard - it will make the meat softer and give the whole dish a spicy note.
After adding salt and seasonings, thoroughly stir the entire contents of the pan.

Fill with water. It's better to use hot. But if you don’t have it on hand, just filtered at room temperature will do. Its quantity depends on your desire to get a thinner or thicker sauce. Start with a glass, and then navigate the situation.
Simmer for 15-20 minutes. A few minutes before the end of cooking, add the bay leaf.

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05.12.18

Beef is a product that is perfect for preparing holiday dishes. This year, the symbol of the coming year will be the Yellow Pig, so it is not recommended to serve pork dishes. Therefore, beef dishes will become a popular treat. Beef can be baked in one piece, you can make a roll from it, and beef tenderloin makes excellent medallions.

When preparing holiday beef dishes, choose only fresh meat. It doesn’t matter where you buy meat, at the market or in a supermarket, in any case, ask the seller to show you the selected piece. The color of good meat should be even, without spots or green shadows. Choose pieces that are bright red in color - this meat is fresh and young. Fat layers, if any, should be white; yellow is a sign that the cow was old. The meat should be firm and smell good. If the meat has no smell, it is better to refuse the purchase. since this indicates that the cow was raised with harmful chemical additives added to the feed. When purchasing, ask the seller to press on the piece, watch the hole, it should immediately smooth out, which indicates the high quality of the product.

We have collected holiday beef dishes for you. which will decorate any holiday table, including New Year's.

New Year's beef roll with cheese

Ingredients:

beef 1 kg.
tomatoes in their own juice 1 can
hard cheese 400 g.
dry white wine 100 ml.
eggs 2 pcs.
onions 1 pc.
breadcrumbs 3 tbsp. l.
garlic 2 cloves
black pepper, salt to taste
spicy herbs to taste

Cooking method: Grind the tomatoes (peeled) together with the liquid using a submersible mixer or in a blender. Peel the onion and cut into thin half rings, chop the garlic or pass through a press. Mix garlic, crackers, herbs in a bowl, add salt. Pour in raw eggs, mix. Add grated cheese and mix again. Cut the beef along the grain without cutting all the way through. Beat the layer of meat a little, add salt and pepper to taste. Place the filling and spread evenly over the surface. Roll the fillet into a roll and tie with twine. Place chopped onions in a refractory dish, place the roll on it, pour in white wine and chopped tomatoes. Cover the dish with foil, place in an oven preheated to 180 degrees and bake for about two hours. Remove the finished roll and cool slightly. Remove the foil and twine, cut the meat into portions, place on a large dish and serve. Baked potatoes or mashed potatoes, as well as fresh vegetables and herbs, are suitable as a side dish.

Veal stuffed with olives

Ingredients:

800 g veal fillet
1 teaspoon prepared mustard
3 tbsp. tablespoons chopped parsley
1 tbsp. spoon of vegetable oil
1 onion
1 cup meat broth
12-15 olives (pitted)
1/2 glass red wine
1 bay leaf
2 clove buds
3 allspice peas
ground black pepper, salt

Cooking method: Cut about 500 g of veal into strips and beat lightly. Chop the rest of the veal (or mince it) and put it in a bowl. Peel and chop the onion. Fry chopped parsley and onion in a frying pan with vegetable oil. Add them to the chopped veal in a bowl, stir.
Spread a layer of veal fillet on one side with prepared mustard, salt and pepper, cover with cling film and place in the refrigerator for 30 minutes. Place a layer of veal fillet on a cutting board. Place a layer of chopped veal filling on top. Place olives in a row along one edge of the layer of meat. Roll the fillet into a roll, tie it with thread and put it in a large saucepan (or duck pot). Pour meat broth, add bay leaf, cloves, peppercorns. Cover the dish with a lid and simmer the meat for about 1 hour, gradually adding red wine. Carefully remove the finished roll with a slotted spoon and place on a cutting board. Release from fastening threads and cut. When serving, place slices of stuffed veal on a plate. Decorate to your liking.

Veal with orange sauce

Ingredients:

900 g veal for stew, cut into 3-4 cm pieces
2 tbsp. l. vegetable oil
4 small carrots, cut into 5cm pieces
1 small onion, chopped
225 ml chicken broth
400 g canned tomatoes
1 tbsp. l. tomato puree
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
1/4 tsp. dried thyme
2 cloves garlic, very finely chopped
2 tbsp. l. chopped parsley
1 tbsp. l. grated orange zest

Cooking method: Pat the veal dry with paper towels. Place a five-liter saucepan over medium heat and heat 1 tbsp. a spoonful of butter. Add the veal (half a portion at a time) and brown it on all sides. Transfer the veal to a bowl. Preheat the oven to 180 degrees. In the same pan, heat the remaining 1 tbsp. a spoonful of butter. Add carrots and onions and sauté for 10 minutes. Pour in the broth, stir until the burnt bits come off the bottom. Transfer the veal to the pan. Add tomatoes and next 4 ingredients and bring to a boil over high heat. Cover the pot and bake 1 1/4 hours or until the veal and vegetables are tender. Combine next 3 ingredients in a bowl and add to stew.

French fried veal with grapefruit

Ingredients:

1/2 kg meat (boneless)
1 pink grapefruit
1 clove of garlic
2 tbsp. l. mustard
1 tsp. dried rosemary
1/2 tsp. dry thyme pepper
1 tbsp. l. olive oil
250 ml chicken broth
3 sprigs parsley
1 bay leaf

Cooking method: Wash and dry the meat. Squeeze the grapefruit and grate the zest from the rind. Peel and crush the garlic. Mix garlic with 1 tbsp. a spoonful of mustard, grapefruit zest, dry herbs and pepper. Spread the paste on the inside of the meat, roll the meat into rolls, tie with thread and grease the rolls with the remaining mustard. Heat olive oil in a saucepan and fry the meat on all sides. Pour in half the grapefruit juice and broth and bring to a boil. Add parsley sprigs, bay leaf and salt. Place in an oven preheated to 175 degrees for an hour and a half. Baste with broth periodically. Remove the meat from the saucepan and place in a warm place. Remove the bay leaf and parsley sprigs, add the second half of the grapefruit juice into the saucepan and boil the sauce. Season again with herbs and spices. Cut and pull out the thread, cut the meat into slices.

Roast veal Castilian style

Ingredients:

800 g veal (piece)
70 g fatty bacon
2 cloves garlic
1 onion
4 tbsp. tablespoons chopped parsley
2 tbsp. spoons of olive oil
2 tbsp. spoons of tomato paste
1/2 glass red wine

Cooking method: Peel and chop the garlic. Cut the bacon into thin slices. Peel the onion and cut into half rings. Wash the prepared veal, dry with a paper towel and rub with garlic, salt, and freshly ground pepper. Cover the meat with thin slices of bacon and tie with white cotton thread. Heat the olive oil in a heat-resistant dish and fry the veal on all sides. Add onion, chopped parsley (2 tablespoons), tomato paste and bring to a boil over low heat. Close the mold tightly with a lid and simmer the meat at a temperature of about 190°C for about 1 hour, periodically pouring over the resulting sauce. 15 minutes before the end of stewing, remove the lid from the pan. Remove the veal from the oven, remove from the pan, wrap in foil and place in a bowl to keep warm. Boil the sauce in the mold a little on the stove, add chopped parsley. Remove the foil from the roast, cut into thick slices and transfer to a warmed serving platter. Serve the prepared sauce separately in a gravy boat.

Magyarovar style veal with tomatoes

Ingredients:

840 g veal
250 g mushrooms
50 g butter
30 g onion
salt, ground black pepper
parsley
1 egg
200 g rice
50 g fat
150 g raw green peas
120 g tomatoes
40 g butter
salt, ground black pepper, parsley
1 kg potatoes
150 g fat
50 g flour
100 g fat
180 g boiled ham
100 g cheese (semi-hard, not fatty and not sharp)
20 g butter

Cooking method: Beat the meat, cut the edges of each piece, and add salt. Prepare mushroom puree, but add an egg to it instead of mayonnaise. To do this, beat the egg well with a whisk and, continuing to beat, pour in a thin stream into the hot mushrooms, from which the juice has evaporated. If the puree is not thick enough, add a little white breadcrumbs. Then boil the rice and cook the green peas in a small amount of salted water. While the rice is cooking, fry the diced tomatoes in oil, season them with salt and finely chopped parsley. Mix boiled rice, green peas (pre-drain them in a sieve) and tomatoes. Chop the potatoes into thin strips. Roll the meat in flour and fry in hot fat over high heat until golden brown. Then spread each piece with mushroom puree, cover with slices of ham and cheese on top and fry on the grill or grill until the cheese has melted. Fry the potato strips in a large amount of fat (deep fat). When serving, place rice with green peas on a dish, put meat on top, add melted butter to taste, and place heaps of hot potato strips around the edges of the dish.

Tenderloin Charente style

Ingredients:

700 g beef tenderloin
1 cup vegetable (preferably olive) oil
30 g lard
100 g butter
1/2 cup wine vinegar
2 onions
3 clove buds
1/4 teaspoon ground nutmeg
2 tbsp. tablespoons chopped parsley
1 bay leaf
1/2 cup dry white wine
1/2 cup light cream
1 tbsp. spoon dried thyme
freshly ground black pepper, salt

Cooking method: Cut the lard into thin strips. Peel the onions and cut into half rings. For the marinade, mix vinegar, vegetable oil, onion, nutmeg, parsley, thyme, bay leaf. Place the meat in an enamel bowl, pour over the marinade, cover with cling film, and leave in the refrigerator overnight. Rub the beef soaked in the marinade with salt and ground pepper, cover with strips of lard, tie with cotton thread. Place the meat on a baking sheet with melted butter and place in an oven preheated to 210°C for 40 minutes, so that the inside of the beef remains damp. When frying, baste frequently with marinade. Remove meat from oven and keep warm. Pour the juice remaining after frying in the pan into a frying pan, add wine, cloves and pepper, heat, bring to a boil, stirring. Cool (for 10 minutes), add cream, 1 tbsp. spoon of butter, salt to taste. When serving, place the beef on a plate, cut into slices, add the prepared sauce.

Beef stuffed with ham

Ingredients:

800 g beef fillet (thin edge)
2 cups meat broth
2 tbsp. spoons of butter
freshly ground black pepper, salt

For filling:

300 g ham
2-3 onions
1 yolk
2 tbsp. spoons of flour
1 tbsp. spoons of mushroom powder
1/2 tbsp. spoons mustard powder
3 tbsp. spoons of vegetable oil
3-4 tbsp. tablespoons chopped parsley

Cooking method: For the filling, finely chop the ham. Chop the peeled onion and simmer in a frying pan in vegetable oil (2 tablespoons). Fry the flour in a frying pan in vegetable oil (1 tablespoon). Pass the fried onions and parsley through a meat grinder into an enamel bowl. Add mushroom powder, mustard powder, yolk, fried flour, salt, a little hot water, mix the filling thoroughly. Cut the beef fillet along its entire length, unfold, lightly pound, rub with freshly ground pepper and salt. Spread the filling in a layer and place ham cubes in the middle. Roll the beef into a roll and tie with white cotton thread. Place the roll in a duck dish (or baking dish) with butter, pour in the broth, cover with a lid and simmer for about 30 minutes. at a temperature of 190-200°C. Reduce heat to 160°C and cook meat for about 2 hours. Remove the duckling from the oven. Remove the finished fillet from the duckling pan, wrap it in foil and
leave for 40 minutes. at room temperature. Evaporate the liquid in the duck pot for about 30 minutes, then strain. When serving, cut the stuffed fillet into portions and place on serving plates. Serve the sauce separately in a gravy boat.

Beef stuffed with cheese

Ingredients:

700 g beef tenderloin
1-2 tbsp. spoons of vegetable oil
1 tbsp. spoon of flour
2 cups meat broth
1 teaspoon prepared horseradish

For filling:

1 tbsp. spoon of butter
200 g celery root
4 tbsp. spoons of grated cheese
1 tbsp. spoon of prepared horseradish
ground black pepper, salt

Cooking method: For the filling, chop the peeled celery root. Melt the butter in a saucepan, fry the celery a little (3 - 4 minutes). Remove from heat, add cheese, stir, add prepared horseradish, salt and pepper to taste. Clean the tenderloin from the film. Using a sharp knife, make a cut on one side of the piece of meat (in the form of a pocket). Fill it with the prepared filling and tie it with a thick cotton thread to close the pocket more tightly. Heat vegetable oil in a small deep pan. Fry the stuffed meat until golden brown on all sides, pour in 1 cup of meat broth. Bake the beef in an oven preheated to 200°C, occasionally basting with the released juice. Remove the cooked meat from the oven, wrap in foil, and cool (20 minutes). Pour flour into the liquid on a baking sheet, heat on the stove, stirring, bring to a boil and let simmer for 2-3 minutes. Pour in the meat broth, boil until thick, add the prepared horseradish. Pour the sauce into a gravy boat. Cut the stuffed beef into slices and place on a plate. Serve the sauce separately.

Stuffed beef Krakow style

Veal is a dietary meat, which, however, is not liked by everyone due to the lack of fat and low fat content. An excellent option is veal stewed with vegetables. It cooks quickly and turns out tender and soft. Vegetables can be taken both fresh and frozen. Below are several recipes with photos of veal stewed with vegetables.

Beef steaks with vegetables

It is believed that veal is not suitable for first courses, but it is ideal for baking and stewing.

What do you need:

veal tenderloin - 4 steaks;
2 onions;
sweet pepper - 2 pcs.;
olive oil;
tomatoes - 4 pcs.;
mustard;
carrots - 2 pcs.;
garlic - three cloves;
tomato paste - two tablespoons;
basil;
black pepper;
salt.

How to cook:

Beat the veal steaks and rub with mustard. Leave to marinate for about a quarter of an hour.
Make cross cuts on the tomatoes, scald them, remove the skins. Cut the tomatoes into slices or slices.
Cut the onion into half rings.
Remove seeds from sweet peppers and cut lengthwise into narrow strips.
Grate the carrots.
Fry the onion over medium heat until golden brown, reduce the flame and add the carrots to the onion, sauté until the carrots release juice.
Separately, fry the garlic in oil until golden brown and remove for a while.
Place pieces of veal in the frying pan where the garlic was cooked and fry until golden brown. Fry quickly over high heat. Then reduce the flame and cook for another 10 minutes.
Place tomatoes in meat to release juice. There should be enough of it to partially cover the veal. If the tomatoes give little juice, add a little hot water. Simmer for about five minutes.
Place bell peppers, onions and carrots, and tomato paste into the meat.
Add salt and pepper and continue to simmer until done. The meat is ready if the juice when pierced is light and clear.
Five minutes before the end of stewing, add basil or other seasonings to taste to the veal stewed with vegetables, and do not stir. Cover the pan and let it brew.

With frozen vegetables

Many housewives have taken a liking to frozen semi-finished products, which are available in abundance in supermarkets in various combinations. Convenient and practical, although, of course, not as tasty as fresh vegetables.

What to take:

frozen vegetables from the store (corn, green beans, peas, carrots) - 200 g;
piece of veal - 300 g;
water - two glasses;
odorless sunflower oil - 50 ml;
oregano;
onion - 1 pc.;
Bay leaf;
pepper;
salt.

How to cook:

Peel the onion and cut into cubes or quarter rings.
Fry in sunflower oil until translucent.
Wipe the veal with a napkin, cut off the membranes, and scrape with a knife. It is better not to over-wash the meat, if only to rinse it a little and dry it.
Cut the veal into long pieces and place in the frying pan where the onions were fried and cook for another five minutes over medium heat. Don't forget to stir.
Place the frozen vegetable mixture in the pan and stir. Add other vegetables, fresh or frozen, if desired. Add salt, oregano, pepper and mix well.
Pour water into the pan (preferably hot, but room temperature is also possible). The amount of water must be determined individually, depending on the thickness of the sauce you want to obtain.
Simmer for approximately 20 minutes. Toss in the bay leaf before finishing the cooking process.

Veal stewed with vegetables is ready. It is served with a side dish of boiled rice.

In a slow cooker

This recipe for veal stewed with vegetables is intended to be prepared in a slow cooker.

What do you need:

veal tenderloin - 800 g;
tomatoes - two pieces;
eggplant;
onion - 1 head;
vegetable oil;
garlic - three cloves;
black pepper;
salt.

How to cook:

Free the meat from films, cut off all excess, and divide into medium-sized portions.
Wash the eggplants and cut into cubes along with the peel, sprinkle them with salt, mix, leave for half an hour so that the bitterness comes out of them. Then rinse under running water and dry with a towel.
Cut onions into half rings and tomatoes into cubes.
Pour a little oil into the multicooker, add the meat, turn on the “Fry” program and fry until lightly browned.
Remove the veal from the slow cooker. Place eggplants in the same oil, fry, remove and add onion, which must be brought to translucency.
Add meat and eggplants to the slow cooker with the onions, then chopped garlic and tomatoes. Salt, pepper, add seasonings as desired (oregano, basil, thyme).
Mix the contents of the multicooker, turn off the frying mode and turn on “Stew”. Cook covered for 40 minutes.
Check the readiness of the meat, if necessary, extend the stewing for ten minutes.

You can serve veal stewed with vegetables in a slow cooker with a side dish or as a separate dish.

Results

Veal goes well with any vegetables and herbs. Basil, oregano, thyme, marjoram, savory, suneli hops, and tarragon are good seasonings. From peppers: allspice, chili, black, red, white. You can safely include mushrooms in the recipe for veal stewed with vegetables. And one more nuance: no potatoes, pasta or white rice on the side. Only buckwheat, wild rice, millet.

Necessary:

Assorted vegetables: stew with eggplant

One of the most popular recipes with vegetables is stew. Preparing this dish requires a minimum of time and effort. In addition, thanks to the technology of stewing in their own juice, vegetables retain more nutrients. The stew can be served as a separate dish or as a side dish for meat or chicken.

1 kg veal tenderloin,

2 pieces of onions,

3 carrots,

3 pcs bell peppers,

0.5 glasses of water,

2 pcs fresh tomatoes,

3 cloves of garlic,

2 tbsp. spoons of vegetable oil,

1 teaspoon ground coriander,

ground black pepper and salt - to taste,

small bunch of parsley.

How to cook:

Rinse the meat tenderloin thoroughly under running cold water. Place the veal on a paper towel to absorb any remaining moisture. Then remove the white films from the meat and cut it into small pieces.

To begin, heat the vegetable oil in a pan and place the pieces of veal.

It is advisable to fry the meat over high heat until lightly browned. At the same time, it should lose as little juice as possible.

After frying, add a little water, cover the cauldron or frying pan with a lid and simmer over low heat for 2 hours until the veal is soft enough.

After the veal is stewed, remove the lid and add a small amount of vegetable oil (literally ½ tbsp).

Peel the onion and cut into half rings, and the carrots into strips.

Add the vegetables to the veal and fry for 3 minutes over medium heat.

Wash the bell pepper and cut into thin strips, add to the meat and vegetables.

Also send pre-washed and diced tomatoes there.

Close the cauldron or frying pan with a lid and simmer the veal with vegetables for another 45 minutes.

Literally a few minutes before the completion of the culinary process of an appetizing dish, you can add pepper and salt to taste. Also add ground coriander and chopped garlic. Mix everything thoroughly.

Before serving, do not forget to sprinkle the finished dish with chopped herbs. Serve the stewed veal with vegetables hot.

Recipe for veal stew with champignons

Necessary:

700 g veal (shoulder part),

500 g potatoes,

300 g carrots,

50 g celery,

bunch of parsley,

200 g fresh mushrooms (champignons),

150 g tomato puree,

200 ml sour cream,

50 g flour,

60 g fat,

100 g onions,

salt and spices to taste.

How to cook:

Rinse the meat under running water and cut into small slices. Beat it a little and sprinkle with spices and salt.

Cut the celery into strips and simmer in fat for about 5 minutes.

Peel the potatoes and carrots and cut into cubes.

Wash the mushrooms thoroughly and slice them.

Add vegetables and mushrooms to the celery, add salt and simmer over low heat for 10 minutes.

Dip the veal pieces in flour and fry in a frying pan.

Then transfer the meat to a saucepan, add water and cook with vegetables for about 60 minutes over medium heat.

Then you can add a little tomato puree or sour cream and boil the contents of the pan again.

Before serving the stewed veal, sprinkle it generously with chopped parsley.

Stewed veal with vegetables is a delicious dish for a family meal. It goes well with a variety of side dishes and saturates the body for a long time. For this recipe I used bell peppers, onions, garlic and champignons, but the proposed list of vegetables can be expanded if desired. Add, for example, more potatoes and carrots, thereby making the dish even more satisfying. Spices can also be chosen according to your taste preferences. In any case, the dish will appeal to many, especially meat lovers.

So let's get started!

Prepare products according to the list for the recipe.

Wash the veal under running water and cut into portions, preferably the same size. Place the meat in a frying pan heated with vegetable oil and fry over high heat for 5 minutes until golden brown.

Then add peeled and thinly sliced mushrooms to the meat. Mix. Champignons under the influence of high temperature will release a lot of moisture, wait until it has completely evaporated, and then, stirring, fry everything together for a couple more minutes, the mushrooms should also acquire a golden color.

Cut the peeled onion into half rings and place in a frying pan.

Next add the bell pepper, cut into strips, and finely chopped garlic. Stirring, fry for 2-3 minutes.

Season with salt and pepper to taste, add meat seasoning, water and soy sauce. Stir and bring the contents of the pan to a boil.

Then reduce the heat, cover the container with a lid and simmer the meat and vegetables over low heat for about 40-50 minutes.

That's all, soft, tender stewed veal with vegetables is ready. Serve it hot with boiled potatoes, rice or pasta, as well as a piece of white bread and herbs.