Can't think of what to cook for dinner? I offer the perfect traditional combination - potatoes and meat. Hearty, tasty, nutritious. A step-by-step recipe with a photo of cooking veal with potatoes and carrots in milk. Video recipe.
Beef is meat that cannot always be cooked tender, juicy and not overdried. One of the win-win options is veal with potatoes and carrots in milk. This is an independent tasty dish, the secret of which lies precisely in cooking in milk. It softens meat fibers well! Although any meat can be used, taking into account the preferences of the family. And milk is a good substitute for sour cream diluted with water. The taste will turn out to be a little unusual.
It takes a long time to prepare the dish, but the result is worthy of expectation. Both meat and potatoes are very tender in taste. Yes, you will hardly surprise anyone with such a recipe, but nevertheless such a dish is suitable for everyday life, for a family lunch on weekends or for a festive menu.
You can stew food not only on the stove, but also in the oven or in a multicooker in the "Stew" program. Any of the options chosen will make the extinguishing process pleasant and easy. You will cook for your own pleasure! During cooking, the entire home will be filled with aroma, which will cause an incredible appetite.
See also how to cook khashlama with veal and beer.
- Caloric content per 100 g - 329 kcal.
- Servings - 3
- Cooking time - 2 hours 45 minutes
Ingredients:
- Veal - 500 g
- Onions - 1 pc.
- Vegetable oil - for frying
- Potatoes - 5 pcs.
- Ground black pepper - a pinch
- Carrots - 1 pc.
- Spices, spices and herbs - any to taste
- Milk - 300-350 ml
- Salt - 1 tsp or to taste
Step-by-step cooking of veal with potatoes and carrots in milk, recipe with photo:
1. Wash the meat under running cold water and dry with a paper towel. Cut the vein film, remove excess fat (optional) and cut it across the grain into medium-sized chunks.
2. Peel the onions, wash and chop into small cubes.
3. Peel the potatoes, wash under running cold water and cut into medium-sized cubes.
4. Peel the carrots, wash and cut into pieces half the size of potatoes.
5. Pour vegetable oil into a saucepan, cast iron, cauldron or saucepan with a non-stick coating and heat well. Then add the meat to the pot and turn on high heat. Fry the meat, stirring occasionally, until golden brown, which seals the fibers and retains all the juice in the veal.
6. Next, send onions to the meat.
7. Then add the carrots.
8. Bring the heat to medium and cook for 10-15 minutes until the vegetables are golden brown.
9. Then add potatoes to the food.
10. Season everything with salt, black pepper and any herbal spices. Pour milk over the veal with potatoes and carrots and bring to a boil. Screw the heat to the minimum setting and simmer the dish under the lid for 1.5-2 hours. The longer you cook it, the softer and more tender the dish will turn out.
See also a video recipe on how to cook potatoes stewed in milk.
