Veal stew with onions recipes. Fried veal with onions: recipe

Cooking time: Not specified

pasta – 300 grams;

sunflower oil – 50 ml;

salt and ground black pepper - to your taste;

To prepare this dish you will need good pasta and fresh meat. You can choose any pasta (spaghetti, spirals, shells). It is important to cook the pasta correctly so that it does not stick together, is not overcooked and turns out tasty. Pasta should be added to well-boiling, pre-salted water.

Then cover with a lid, bring to a boil and reduce heat. You need to cook the pasta for the time indicated on the package. Also, do not rinse the pasta with cold water, because cold it is no longer as tasty. There is no need to skimp on the quality of pasta, because it may not cook well or fall apart. Add a little sunflower oil to the pans while cooking the pasta.

Then you need to finely chop the onion.

Now let's get down to cooking the meat. I use veal. Wash it and chop it finely.

Fry the meat in vegetable oil.

You need to fry over low heat with the lid closed, stirring gradually.

The meat needs to be peppered and salt added.

When the meat is already slightly fried, you need to add chopped onion to it.

Fry the veal until cooked, while observing the condition of the onion. It should be slightly fried until golden brown.

Drain the water from the finished pasta and place it in a colander.

Place the pasta on plates and place the meat on top. A wonderful addition to this dish would be a sauce made from tomato paste. To do this, you need to dilute it with boiled water, mix thoroughly, add a little salt and pepper. In a separate bowl, grind the hard cheese on a fine grater and combine everything together into a homogeneous mass. Add some chopped herbs and pour the sauce over the fried veal and pasta. The dish is ready. Bon appetit!

Stewed veal with vegetables is a tasty and tender meat sauce that goes great with any side dish. This review is all about veal, how to prepare it, and, of course, the most delicious recipes for dishes made from this type of meat.
Recipe contents:

Veal is a separate type of meat, with its own cooking characteristics, which make it not only tasty, but also healthy and dietary. Although, in fact, veal is young beef, it cannot be called common. It is noticeably inferior to other types of meat in popularity. Although in fact, veal in many ways leaves other types of meat far behind. For example, it contains 35% more protein (per 100 g) than beef, while there is significantly less fat - 6.8 g versus 30 g in beef. Veal also contains more phosphorus, potassium, sodium and magnesium than beef, the same applies to B vitamins.

How to cook veal stew - subtleties and cooking features

Veal does not have the “rare” level of roasting, because... when undercooked, a light pink liquid is released from the product along with milk, which is accompanied by an unpleasant taste and odor. In addition, eating such meat is dangerous for the stomach.

Veal is prized for its delicate taste and pale pink color. This is lean and low-fat meat, which is preferred by gourmets who care about their health and figure.

Veal is prepared in different ways. It is fried, baked, boiled, grilled and stewed. It is important to buy certain parts of the carcass for different dishes and approach the choice of meat competently. Thus, good veal has a pleasant smell and appearance. It's moist but not slimy. Color ranges from light pink to creamy pink. The fibers are small and well springy when pressed. The fat is elastic and white. You can determine the age of the animal by the color of the meat: the whiter the veal, the younger the calf.

For stewing and boiling, it is best to choose the neck, for frying in a frying pan - fillet, back or lumbar, for frying over an open fire - rump, for baking in the oven - sirloin and rump, for smoking and minced meat - brisket and arable land.

A very important point is the correctly selected bouquet of spices, which will make the food amazing. And even if the recipe does not specify spices, you can always add them to the dish and experiment. Oregano, basil, peppers, rosemary, tarragon, cumin, thyme, turmeric, mustard seeds, coriander, cloves, and marjoram go well with veal. Spices should be added to the dish carefully and carefully. Ideally selected proportions will give the food an exquisite aroma and special taste.

Also, for the softness and juiciness of the product, a marinade is used, which can be anything. But the best one is sour. For example, vinegar, dry wine, tomato or sour berry juice, fermented milk products. The main condition is that there should be no salt in the marinade, because... it dehydrates protein foods, turning them dry and tough. Therefore, it is better to salt the meat at the end of cooking or directly on the plate.

• Calorie content per 100 g - 70 kcal.
• Number of servings - 2
• Cooking time - 20 minutes preparation, 40 minutes cooking

Ingredients:

• Veal - 400 g
• Onions - 1 pc.
• Eggplants - 1 pc.
• Garlic - 3 cloves
• Carrots - 1 pc.
• Dill - bunch
• Salt and ground pepper - to taste

Step-by-step preparation:

1. Wash the veal under running water, dry with a paper towel and cut into small pieces.
2. In the multicooker, turn on the “baking” mode and fry it for 20 minutes.
3. Peel the carrots and onions and cut them: carrots into cubes, onions into half rings.
4. Wash the eggplant, cut into cubes, sprinkle with salt and leave for 20 minutes to remove the bitterness. Then rinse and dry.
5. Add vegetables to the multicooker bowl and cook for 10 minutes.
6. Pour in a glass of water, season with spices and salt and continue cooking for 40 minutes.
7. At the end of the mode, a signal will sound. This means everything is ready.

Ingredients:

• Veal - 1 kg
• Onions - 1 pc.
• Zucchini - 1 kg
• Tomatoes - 2 pcs.
• Salt and pepper - to taste

1. Rinse the meat under running water and cut into small pieces about 1.5 cm thick.
2. Peel the onion and finely chop.
3. Scald the tomatoes with boiling water, remove the skin and puree with a blender or crush with a regular potato masher.
4. In a frying pan in oil, fry the pieces of meat over high heat until a characteristic crust forms.
5. Reduce temperature, add onions and tomatoes.
6. Bring the ingredients to a boil and cook over low heat until almost done.
7. Wash, peel, cut the zucchini into long pieces, similar to meat, and fry in another frying pan in vegetable oil.
8. In a large frying pan, combine the zucchini with the meat and simmer the total mass until fully cooked.

Ingredients:

• Veal - 500 g
• Champignons - 500 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Refined vegetable oil - for frying
• Salt and pepper - to taste
• Tomato paste - 1 tbsp.

1. Rinse the meat under running water, dry it and cut it into small pieces so that it can fry faster. Heat the oil in a frying pan and add the veal to fry. Fry it over higher heat until golden brown.
2. Wash the champignons and pat dry with a paper towel. Cut large fruits into 2-4 parts, and leave small ones whole. In another frying pan, fry the mushrooms in oil until soft. At first they will release a lot of liquid, do not evaporate it, but collect it in a glass with a spoon. It will come in handy later.
3. Peel the carrots and onions, cut into strips and sauté in a frying pan.
4. In a large cauldron, combine all the products: meat, mushrooms and vegetables. Pour in the mushroom broth, add tomato paste, spices and salt. Add a little water if necessary. Mix the products well, boil and simmer under a closed lid for 40 minutes.

Ingredients:

• Veal - 500 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Carrots - 1 pc.
• Canned beans - 400 g
• Salt and pepper - to taste
• Refined vegetable oil - for frying

1. Peel the onion, garlic and carrots, wash and finely chop. Place the vegetables in a frying pan with heated vegetable oil and fry, stirring occasionally until translucent.
2. Finely cut the washed and dried meat into cubes with sides 1-1.5 cm so that the size matches the beans. In another frying pan, fry the veal in oil, stirring occasionally until a light crust forms.
   

Calories: Not specified
Cooking time: Not specified

Veal is very beneficial for the human body. It provides the human diet with useful substances. In addition, dishes prepared using this meat are tasty, aromatic and satisfying. Veal is prepared both as a separate dish and as an addition to a side dish, or it is included in sauces, pastes, and salads. In my family, veal dishes are especially appreciated by men. Among my most used recipes is fried veal with pasta on the side. The dish is prepared quite quickly, simply, and does not require special culinary skills or effort. Therefore, I suggest you prepare it too, in order to please your loved ones with the help of yummy meat-based dishes.

Fried veal with onions - recipe.

Ingredients:

veal meat – 500 grams;
pasta – 300 grams;
sunflower oil – 50 ml;
salt and ground black pepper - to your taste;
onion – 1 pc.

Recipe with photos step by step:

To prepare this dish you will need good pasta and fresh meat. You can choose any pasta (spaghetti, spirals, shells). It is important to cook the pasta correctly so that it does not stick together, is not overcooked and turns out tasty. Pasta should be added to well-boiling, pre-salted water.




Then cover with a lid, bring to a boil and reduce heat. You need to cook the pasta for the time indicated on the package. Also, do not rinse the pasta with cold water, because cold it is no longer as tasty. There is no need to skimp on the quality of pasta, because it may not cook well or fall apart. Add a little sunflower oil to the pans while cooking the pasta.




Then you need to finely chop the onion.




Now let's get down to cooking the meat. I use veal. Wash it and chop it finely.






Fry the meat in vegetable oil.




You need to fry over low heat with the lid closed, stirring gradually.
The meat needs to be peppered and salt added.




When the meat is already slightly fried, you need to add chopped onion to it.




Fry the veal until cooked, while observing the condition of the onion. It should be slightly fried until golden brown.






Drain the water from the finished pasta and place it in a colander.




Place the pasta on plates and place the meat on top. A wonderful addition to this dish would be a sauce made from tomato paste. To do this, you need to dilute it with boiled water, mix thoroughly, add a little salt and pepper. In a separate bowl, grind the hard cheese on a fine grater and combine everything together into a homogeneous mass. Add some chopped herbs and pour the sauce over the fried veal and pasta. The dish is ready. Bon appetit!
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