How to prepare a delicious and satisfying side dish for weekdays and holidays? A step-by-step recipe with a photo of stewed veal with potatoes. Video recipe.
A tasty and satisfying dish that diversifies the daily menu - stew of veal with potatoes. This dish is loved by both experienced and young housewives. After all, it is very simple, although it takes a long time to cook, since the meat requires a long heat treatment. However, labor costs are minimal here, and both the main dish and the side dish are prepared at the same time. The dish is great not only for a family meal for lunch or dinner, but also as a treat for guests. It turns out to be light, low in calories and is well absorbed by the body.
The main thing for the recipe is to choose good quality meat so that it turns out to be soft and tender when finished. Then the success of the dish will be guaranteed! I recommend using veal back or ribs. The recipe uses veal, which can be substituted for beef. However, veal is more tender, and surpasses its adult counterpart in softness. Yes, and her taste is not so pronounced. Take a well-boiled potato so that it breaks up into pieces during prolonged cooking. Optionally, you can stew the meat with young potatoes without peeling them. Observing all these rules, the food will turn out to be appetizing, aromatic, and the broth will be rich. You can stew meat with potatoes on the stove, in the oven or in a slow cooker. It will still turn out soft and tender.
See also how to cook veal with potatoes and carrots in milk.
- Caloric content per 100 g - 285 kcal.
- Servings - 3-4
- Cooking time - 2 hours 30 minutes
Ingredients:
- Veal (ribs are used in the recipe) - 400-500 g
- Dried ground garlic - 1 tsp
- Potatoes - 5 pcs.
- Hops-suneli seasoning - 1 tsp
- Salt - 1 tsp or to taste
- Vegetable oil - for frying
- Ground black pepper - 0.5 tsp
Step-by-step cooking of veal stew with potatoes, recipe with photo:
1. Wash ribs or any other part of the mascara under running water and dry with a paper towel. Cut the veined films and cut into pieces: ribs by bone, and the tenderloin or other medium-sized pieces.
Pour vegetable oil into a saucepan and heat well. Put the meat and fry it over medium-high heat until golden brown, which seals all the fibers and retains all the juice in the veal.
2. Peel and wash potatoes. Cut into medium cubes and send to the stewpan with the meat. Reduce heat to medium and cook for about 10 minutes.
3. Season the food with salt, black pepper, dried garlic and suneli hops. You can add bay leaves and allspice peas. Pour drinking water into the saucepan so that it completely covers all the food.
4. Bring the food to a boil, cover the saucepan with a lid, turn the heat to the minimum setting and simmer the veal and potatoes for 1.5-2 hours. The longer you cook it, the softer and more tender the meat and potatoes will turn out.
See also a video recipe on how to cook veal stew with potatoes.
