Stewed veal with mushrooms and white sauce (Veal Blanquette). Stewed veal with potatoes Stewed veal with vegetables and soy sauce

Stewed potatoes with meat is a dish loved by many, and it’s impossible to disagree with this. Both experienced and young housewives love it for its ease of preparation and the opportunity to experiment. You can choose any meat, play a little with spices, and delight your family with a new taste every time. Today I suggest you prepare veal stew with potatoes.

To prepare the dish, prepare the necessary products from the list.

Wash and dry the veal, cut into pieces about 2-2.5 cm.

Peel the onions and carrots. Cut the carrots into strips, the onion into quarter rings.

Pour vegetable oil into a saucepan and heat well. Place the veal in oil and fry until golden brown, add salt and pepper, and add meat seasoning.

Add onions and carrots and stir. Fry together a little.

Stir tomato paste in a glass of water and add to meat. Add more water so that it completely covers the meat. Cover the pan with a lid, reduce heat and cook the meat for 45-60 minutes, until soft. Periodically check the amount of water and add if necessary.

Peel the potatoes and cut into slices.

Add potatoes to the pan with the cooked meat. Add hot water until it almost covers the potatoes. Sprinkle the potatoes with Provençal herbs.

Cook the potatoes for about 15 minutes, then add salt and chopped dill. Cook for another 5 minutes. Check the potatoes for doneness using a fork.

Supplement the potatoes with pickles or fresh vegetables and immediately serve the stewed veal with potatoes to the table.

Bon appetit!

The time has come to talk about veal and dishes made from it. Veal is a relatively new type of meat for me. Well, that is, ordering a spicy soup with veal or an Italian salad with it at your favorite restaurant is a nice thing, but somehow you still haven’t gotten around to cooking it at home. And here we are.

How to cook veal so that it is tasty, original and non-trivial? With all these questions I went to the Internet. And I found a lot of interesting things, both about the peculiarities of preparing this meat and about various very interesting dishes made from it.

Veal— the meat is quite dietary, that is, it does not contain very much fat.

This means that without minimal knowledge in its preparation, you can safely ruin a carefully selected beautiful and juicy piece of tender young meat by simply drying it. Therefore, it is very important to follow several simple rules when preparing veal, starting from the choice of meat and its correct cutting (along or across the grain, thickness of the pieces), ending with the temperature and frying time. Well, remember, of course, about marinades that will help you make it tender and also get rid of the unpleasant smell if, God forbid, you are unlucky enough to buy the wrong meat (about how to remove the unpleasant smell of meat, I'll write more).

So, after going through many options: baking, frying, boiling and others, I settled on a dish like stewed veal with mushrooms and white sauce or veal blanket.

This dish most likely belongs to French cuisine. Previously, it was made from leftover baked meat. Its name, which is easy to guess, comes from the color of the sauce, which sounds like blanc.

The recipe intrigued me at first sight. Well, what could be better than an old traditional dish in the form of tender meat, which is complemented by aromatic gravy and classic white sauce? That's right, nothing! Well, there are a couple of “chips” here too. These include caramelized onions and mushrooms fried with lemon juice. Interesting. 🙂

Blanket is still the most popular family dish - a reason for the whole family to gather at the dinner table.

Ingredients:

• Veal - 500 gr;
• Onions - 0.5 pcs
• Carrots - 1 piece;
• Leek - 1 piece;
• Garlic cloves - 3 pcs;
• Cloves - 3 pcs;
• Bay leaf - 2 pcs;
• Champignons - 120 gr;
• Sugar - 1 tsp;
• Lemon juice - 1 tbsp. l;
• Flour - 1 tbsp. l;
• Sour cream - 2 tbsp. l;
• Butter - 150 gr;
• Small onions - 3-4 pcs;
• Egg yolk - 1 pc.

Cooking method:

1. Wash the veal, remove all excess, cut into small pieces across the grain and fry in a saucepan in butter.

   

   After frying, it is very important to remove any “dirt” that may have been released. To do this, either pour a little water, and after bad foam appears, drain it, or remove the meat and completely wash the saucepan, and then put it back in there.

   

2. To the meat add a leek stalk, half an onion, carrots, a few clove “flowers” ​​and a bay leaf. if you have the desire and opportunity, add wonderful aromatic herbs: rosemary, thyme or basil, or you can add a little bit of everything. It is better to put the herbs in a gauze “bag” so that later they can be easily removed from the broth. Add salt and pepper.

   

   Fill all this with a sufficiently large amount of water, since the meat will stew for a long time and it will have time to boil away. How long to simmer veal until tender?? The meat and vegetables will reach their ideal consistency in about an hour and a half.

   

3. While the meat is stewing, we do an interesting and previously unprecedented thing for me: caramelize the onions. To do this, ideally you need to take a few of these tiny young onions. Of course, if you can’t find them, you can take an ordinary onion and cut it in some interesting way. Fry the onion in a frying pan in melted butter, adding sugar and a pinch of salt. Pour the browned onion with about 100 ml of water and simmer for 15 minutes. It’s better not to ignore this component, as it will give the finished dish a truly interesting and unusual taste.

   

4. Cut the champignons as you like and lightly fry in melted butter with the addition of lemon juice.

   

   Fry champignons with lemon juice

5. At the end of stewing the meat, remove the leeks, onions and herbs from the resulting gravy. I decided to leave the carrots for beauty.
6. Cooking white sauce. Melt 60 grams of butter and add flour to it. Fry without ceasing to stir. Add about 500 ml of meat gravy, continuing to stir. Add sour cream and, after bringing the sauce to a boil, remove it from the heat.

   

7. Combine meat and sauce. Then add the champignons and caramelized onions one by one.

   

   

8. Immediately before serving the meat, add the egg yolk to the sauce and stir it.

   

That's all! You can serve!

Rice and, of course, potatoes, such as mashed potatoes, prepared according to the recipe, go well as a side dish.

I have in mind a few more interesting veal recipes in my opinion. I will write about them a little later.

Even those housewives who come into the kitchen only on holidays to cut sausages from the grocery store on the occasion of sanitary day in a cafe-restaurant can prepare the recipe.
The list of ingredients includes onions and carrots, and among the spices are coriander and red pepper. It is clear that you can experiment with the composition of spices to suit your taste. The most important thing, of course, is selected, preferably very fresh veal - lean, dietary meat, which is also good for children to eat.

Recipe ingredients

• onion – 1 pc.
• meat (veal) – 8-10 medium pieces
• medium sized carrots – 1 pc.
• coriander (ground) - to taste
• vegetable oil for frying
• salt - to taste
• plain water - to completely cover the meat
• red pepper (ground) - to taste

The meat is cooked in a deep frying pan.

How to cook veal stew

Prepare the meat

If it is from the freezer, then remove and defrost. Wash it and cut it into pieces (the size is up to you).

If you want the meat to be even more tender, beat it a little with a hammer on both sides.

Prepare the vegetables. Peel and wash the onions and carrots. Cut the onion into semicircles, carrots - at your discretion: long slices, cubes - or grate.

Extinguishing. Heat the frying pan, pour oil into it. In hot oil, turn the heat down to medium, add the onion and fry for three minutes.

Add the carrots and fry for another 10 minutes, stirring regularly so that the onions do not burn.

Now add the pieces of meat. Fry it until it turns white. Salt the food while frying.

Then pour water into the pan, cover with a lid and simmer over medium heat until the meat is completely cooked. If necessary, you can add water.

When the meat becomes soft, add ground coriander. Stir. Add red pepper and stir again. Simmer for three minutes, after which you can turn off the heat. Cover the pan with a lid and leave the meat for half an hour.

Serve the stewed veal with vegetable salad or side dish.

Veal dish. The beneficial properties of meat, as well as other ingredients, are preserved to a greater extent if it is stewed. Veal can be stewed with various vegetables: mushrooms, carrots, potatoes, onions, asparagus. It acquires a special aroma if cooked in wine. You can try out various recipes for this dish in practice.

Stewed veal

Cut 200 g of veal into pieces, put in a frying pan and brown in melted fat. Transfer the meat to a saucepan, add and simmer over low heat. Add chopped vegetables: onion, carrot, parsley. Dilute 5 g of flour in water and add 25 g of sour cream, salt, bay leaf, ground pepper to the pan. Simmer until done. Boiled potatoes work well as a side dish.

Stewed veal with green onions

Cut one and a half kilograms of veal tenderloin into pieces and place in a deep pan. Rinse a bunch of green onions. Cut off the feathers, set aside, and chop the root part into half rings and mix with the veal. Sprinkle with meat spices, pepper and salt, stir and let marinate for 25 minutes. Cut 4 onions, 2 tomatoes into cubes, carrots into large strips.

Place the pan over high heat and immediately pour vegetable oil over the meat so that it does not burn. After a few minutes, when the veal is browned, add the onion and then the carrots. Make the fire minimal. Grind the onion feathers and the head of garlic and put them in a saucepan along with the tomatoes. Leave to simmer for 25 minutes.

Veal in wine

Pour hot water over 300 g of veal and cook for 10 minutes. Drain the broth and rinse the meat in cold water. Place in a saucepan, pour in half a glass of dry white wine and add water to the level of the meat. Add chopped onion, clove of garlic, sprinkle with salt and pepper. Simmer for one and a half hours on low heat. Cut 3 bell peppers into 4 pieces and place in a saucepan. After 5 minutes the dish is ready.

Veal with mushrooms

Cut 300 g of veal into pieces, place in a saucepan, add onion cut into rings and 60 g of water. Simmer over high heat for 4 minutes, then on medium for 3 minutes.

Chop 100 g of fresh champignons, add to the pan and simmer for another 4 minutes. Then pour in half a glass of dry white wine, a glass of meat broth and half a glass of milk, increase the heat to maximum and simmer for 2 minutes. Grind 20 g of butter with 40 g of flour and add to the broth, stirring constantly. Chop 50 g of asparagus, put in a pan with pepper and salt, sprinkle with lemon juice. Combine the yolk with 5 g of cream and pour into the meat. Reduce heat. When the meat becomes soft, the dish is ready.

Stewed veal with cranberries

Cut a kilogram of veal pulp into pieces, fry in a deep frying pan in olive oil. Chop a large onion and grate 2 carrots. Add to meat. Add some water. Simmer for 10 minutes. Add a glass of cranberries, pepper, salt, stir, cover with a lid. Simmer for 25 minutes. Place in a pot, sprinkle with grated cheese and put in the oven for 20 minutes.

Stewed veal with pepper

Mix 40 g of flour with dried basil, marjoram and thyme, as well as fresh chopped green onions, salt and pepper. Cut 600 g of veal into long thin strips and mix with the rest of the ingredients. Chop the onion. Cut 2 sweet peppers into strips. Fry the onion and pepper and place on a plate. Brown the meat in a frying pan and set it aside. Pour 100 g of dry white wine and a glass of broth into the same frying pan. Boil. When the liquid has boiled by half, add meat and vegetables, as well as 40 g of sour cream, salt and pepper. Bring to a boil over low heat. Turn off the heat and serve the stewed veal along with the pasta.

Young calf meat is a low-calorie and easily digestible product. It cooks quite quickly, and thanks to the high juice content it turns out tender and juicy. Stewed veal with vegetables is an excellent dish for people watching their figure and adhering to a healthy, balanced diet.

Ingredients for veal stew with gravy

To prepare the dish you will need:

1. Boneless meat – 500 g;
2. Onions – 200g;
3. Red sweet pepper – 100 gr.;
4. Young carrots – 100 gr.;
5. Mix of dry herbs for meat;
6. Garlic – 1 clove;
7. Vegetable oil;
8. Tomato paste – 70 g;
9. Fresh herbs.

Instead of a ready-made spice mix, you can season the meat at your discretion with red, black or white pepper, bay leaf, sweet paprika, or curry.

Stewed veal step by step recipe

To prepare the dish, follow these recommendations:

1. Rinse the meat with water and dry with a paper towel. Cut into pieces and brown them in a hot frying pan for 3-5 minutes. As soon as a golden crust forms, start simmering in a minimum amount of water, under a closed lid.

2. Cut the peeled vegetables into equal pieces and add them after simmering the meat for 20 minutes.

3. After 10 minutes, pour in tomato paste with spices and finely chopped garlic, simmer over low heat for 15 minutes.

4. Sprinkle the finished dish with finely chopped herbs.

Submission methods

Stewed veal is served with a side dish of potatoes, pasta or cereals. It goes well with any of these products. This dish is suitable not only for a home dinner, but also for a special event or receiving guests.

Lean and juicy veal stew prepared according to this recipe will be delicious both hot and cold.