/ / Hot Veal Stew Recipe

Hot Veal Stew Recipe

Veal in tomato sauce Veal is consideredThe most useful meat for the abundance of easily digestible amino acids and minerals. But, unlike beef, veal from too long cooking becomes stiff. Of course, the taste of the dish depends not only on the mastery of the hostess, but also on the freshness of the products. Therefore, before you buy meat - carefully inspect the piece: if the cream is creamy white, and the meat is bright red, then it's fresh from the young bull. If the piece is dark red, and the fat is yellow, then this is the meat of the old animal and it is better not to take it. Cooking fresh veal - a pleasure! During cooking, it does not lose in volume and is easily amenable to any manipulation. In addition, veal dishes are dietary. One obligatory condition: at culinary processing it is necessary to bring it to the full readiness. Undercooked or undercooked calf meat has an unpleasant taste and is poorly digested.

Ingredients:
  • Veal 500g
  • Onion 2 g
  • Tomato juice 500 ml
  • Fresh chili pepper 1 pc.
  • Garlic 2 cloves
  • Wheat Flour 1 tbsp. L.
  • Sunflower refined sunflower oil 3 tbsp. L.
  • Salt 2 tsp.
Instructions
  • Step 1 For ragout take: veal, onions, garlic, chili, tomato juice (fresh tomatoes or tomato paste).
  • Step 2 Cut the meat into small pieces.
  • Step 3 Slice the onion rings, and the peppers and garlic rings.
  • Step 4 In a heated frying pan add a couple of tablespoons of oil and fry the meat for 10 minutes.
  • Step 5 In a saucepan with a thick bottom, in a small amount of oil, fry onion, garlic and chili.
  • Step 6 After 3 minutes, add a tablespoon of flour, stir and fry for another 1 minute.
  • Step 7 The flour must be stirred so that no lumps remain.
  • Step 8 Pour the tomato juice, salt and simmer for 20 minutes.
  • Step 9 Put the meat in the mold.
  • Step 10 Fill veal with tomato sauce.
  • Step 11 Cover the form with foil and bake for 90 minutes in a preheated oven to 180 ° C.
  • Step 12 Serve the table hot.
Pay attention to: