Veal with vegetables in a slow cooker is a win-win recipe that should definitely be in your culinary piggy bank. The meat melts in the mouth and the vegetables retain their firmness. And what is more important, the minimum amount of oil is used.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Veal is a relatively lean meat often found in diet recipes. It is rich in various useful components and has a beneficial effect on our body. With prolonged heat treatment, the meat acquires the most delicate consistency. And the owners of a multicooker can cook veal in it. Today we'll talk about how to cook veal in a slow cooker with vegetables. This culinary assistant will make the meat much more tender and juicier. In addition, the cooking time will be reduced, since veal can be cooked in a multicooker in 40 minutes, which cannot be done in a cauldron and a frying pan. You have to cook a dish in them much longer.
When preparing dishes in a multicooker, you need to know some technique. Almost no veal recipe is complete without preliminary preparation. The meat must be removed from the veins, if desired, beaten off so that the fibers soften. Part of the carcass is desirable to take the tenderloin, kidney or hip part. To make the taste of the dish more piquant, you can add a little wine or brandy to it. You can supplement the meat with any vegetables: potatoes, carrots, eggplants, zucchini, tomatoes. In any case, you get a complete dish with a side dish. And correctly selected spices will make the food amazing. Even if the recipe does not imply the use of any spices, you can experiment yourself and saturate the dish with those spices that you like the most.
- Caloric content per 100 g - 171 kcal.
- Servings - 4
- Cooking time - 1 hour 20 minutes
Ingredients:
- Veal - 800 g
- Eggplant - 1 pc.
- Tomatoes - 2 pcs.
- Onions - 1 pc.
- Garlic - 3 wedges
- Vegetable oil - for frying
- Salt - 1 tsp
- Ground black pepper - a pinch
Step by step cooking veal with vegetables in a slow cooker:
1. Wash the meat, peel off the film, cut off the veins, if there is a lot of fat, then remove it as well. Then cut the meat into medium-sized pieces.
2. Wash the eggplants and cut into cubes with sides of 1, 5 cm. Sprinkle them with salt, stir and leave for 20 minutes to get all the bitterness out of them. Then rinse under running water and pat dry with a paper towel.
3. Peel the onions and chop them into strips.
4. Wash the tomatoes and cut into cubes.
5. In the multicooker, turn on the "frying" mode, add a little oil and put the meat. Fry it, stirring occasionally, until golden brown.
6. Remove the fried meat and put the eggplant in this fat. Fry them until golden brown.
7. Remove the fried eggplant from the bowl and add the onion. Fry it until translucent.
8. Combine all fried foods in a multicooker bowl: meat, onions and eggplants. Add finely chopped garlic and tomatoes. Season with salt, ground pepper and add any spices and herbs.
9. Stir, set to simmering, cover and cook for 40 minutes.
10. After this time, check the meat, it should be soft and tender. If necessary, extend the extinguishing for another 5-10 minutes. Serve the dish on its own or with any side dish.
See also the video recipe on how to cook beef stew with vegetables in a slow cooker!
