Step-by-step recipe with a photo of roast veal with vegetables in spices at home. Features of cooking. Selection of products. Submission rules. Video recipe.
Planning to prepare a hearty and delicious lunch or dinner? Repeat this simple and mouth-watering recipe - roast veal with vegetables in spices. This is a versatile flavored full-fledged hot for a daily menu for the whole family. Although it can safely decorate the festive table of a small family event.
You can add any vegetables to the dish to your liking. Today the recipe uses carrots with tomatoes and potatoes. It turned out to be a very bright and flavorful meat roast. But you can diversify the set of vegetables, then each time you get an original new version of the dish.
Since potatoes are added to the recipe, the dish can be independent and it will not require any additional side dish. And if you exclude potatoes from the recipe, then the dish is perfect for any side dish, which is very convenient. It will take no more than 1.5 hours to cook fresh veal. But to make the meat especially tender and juicy, I recommend simmering the food in a bowl with a thick bottom for at least 2-2.5 hours. Then the most tender and fragrant veal in vegetable sauce will simply melt in your mouth. The food will surprise guests with its unusual taste and diversify the daily diet.
See also how to make homemade spiced roasts.
- Caloric content per 100 g - 259 kcal.
- Servings - 4
- Cooking time - 3 hours 15 minutes
Ingredients:
- Veal - 500 g
- Vegetable oil - for frying
- Carrots - 1-2 pcs.
- Allspice peas - 3 pcs.
- Bay leaf - 2 pcs.
- Ground red pepper paprika - 1 tsp
- Dried ground garlic - 0.5 tsp
- Salt - 1 tsp or to taste
- Tomatoes - 1 pc.
- Potatoes - 4-5 pcs.
- Dried ground green onions - 0.5 tsp
- Ground black pepper - 0.5 tsp or to taste
Step by step cooking roast veal with vegetables in spices, recipe with photo:
1. Wash the veal with cold running water and dry with a paper towel. Cut the foil and cut into medium sized pieces.
2. Peel the carrots, wash with cold water and dry with a paper towel. Cut it into medium-sized pieces.
3. Peel the potatoes, wash and also cut into sticks. Although the method of cutting is not important, so you can cut the food into any other size you like.
4. Wash, dry and chop the tomatoes like all previous products. For the recipe, take tomatoes that are dense and elastic so that when slicing they do not give a lot of juice.
5. Pour vegetable oil into a saucepan and heat well. Dip the meat in hot oil so that it is in one layer. Turn the heat slightly above medium and cook the veal, stirring occasionally, until golden brown, which seals the meat fibers and retains the juice in the meat.
6. Add the chopped carrots to the meat container.
7. Reduce heat slightly and continue to fry food for about 5-7 minutes.
8. Add the chopped potatoes to the food. Stir the food and fry the potatoes with the food for another 5-7 minutes.
9. Season the ingredients with salt, black pepper and paprika. Add dried ground garlic and green onions. Stir the food and cover it with drinking water so that it is completely covered.
10. Add bay leaves and allspice peas. Bring food to a simmer and heat to low. Close the container with a lid and simmer the food for 1-1, 5 hours.
11. Then add tomatoes to the food. Mix everything and boil again.
12. Close the saucepan with a lid and continue simmering under the lid for another 1.5 hours.
13. Serve the ready-made roast veal with vegetables in spices to the table hot, sprinkled with freshly chopped herbs.
See also the video recipe on how to cook beef stew with vegetables in a spicy sauce.
