How to cook veal in the oven. What can you cook from veal quickly and tasty so that it is soft? Piece of veal what to cook

Veal is a separate type of meat. Although, in fact, it is “young beef,” veal has its own cooking characteristics that allow you to prepare tasty and healthy dietary dishes. This article is all about veal, its preparation, and, of course, recipes for the most delicious dishes made from this meat.

Veal is noticeably inferior to other types of meat in popularity, since it can hardly be called as widespread as beef. But this is its only disadvantage, because in everything else it leaves other types of meat far behind: protein per 100g is 35% more than in beef, and there is much less fat - 6.8g versus 30g in beef.

Veal contains more phosphorus, potassium, magnesium and sodium than beef, the same goes for vitamins B1, B2, B5, B6, B9 and PP.

The meat of young calves - still dairy calves, is more tender and requires knowledge of the peculiarities of handling it, otherwise you will simply throw money away and will not be able to appreciate all its advantages. Due to the fact that it contains a lot of water (72g per 100g of meat, this figure is 55g for beef), and very little fat, veal is easy to turn into tough “sole”. Therefore, it is believed that cooking this meat is more difficult than the same beef.

Veal has degrees of doneness, but there is no such degree of roasting as “rare” - if it is undercooked, it will release not a red, but a light pink liquid mixed with milk, and it will have an unpleasant taste and smell. In addition, eating such veal is unsafe for the stomach, just like poorly baked veal.

Veal is especially valued for its pale pink color and delicate taste. This lean, low-fat meat is chosen by many weight-conscious and health-conscious gourmets. And, despite all the noted difficulties of preparation, it should be noted that he has not so few fans, but very many. And all because, as they say, “the eyes are afraid, but the hands are doing”: desire, attention and a good mood have never failed a single cook!

Veal recipes

Veal can be fried, baked, grilled, boiled, stewed. The most popular methods include frying, stewing and baking in the oven. It makes excellent roast beef, zrazy, escalopes, and stews. But it is important that you should choose different parts of the carcass for different dishes. And in general, you need to approach the choice of veal on the market with knowledge of the matter.

How to choose veal

Good veal is pleasant to look at and smell: light, light pink to creamy pink in color, with fine fibers, springs back well when pressed, with elastic and very white fat, moist but not slimy. The color of the meat indicates the age of the animal: the whiter the veal, the younger the calf was; the extremely light possible color of high-quality meat is almost white, with a pale pink tint.

If you bought a neck, then it is better to boil or stew it, prepare broth; if the tenderloin is a sirloin, back or lumbar, it is better to fry it in a frying pan, make medallions or bake a whole piece in the oven. It is preferable to use rump for preparing escalopes; this part of the veal can also be fried over an open fire, in a frying pan or baked in the oven; veal rump makes excellent schnitzels and roasts. With such a part as a shoulder blade it is better to cook fricassee, beef stroganoff, stew or roast. Veal brisket is smoked, boiled or used for minced meat, just like arable meat (it can also be stewed, but for a long time). Another part that can be baked as a whole piece is the rump; you can also cook delicious schnitzels and beef stroganoff with it, and it is better to use the shank or shank for jellied meat or also stew for a long time.

So, the meat has been chosen, all that remains is to decide what dish to make from it. We will tell you about the best - the most interesting and simple recipes for cooking veal.

Veal stew recipe

You will need: 800g veal, 20g butter, 5 bay leaves, 2 small onions, 1 handful of cranberries, 1/3 bottle of dark beer, 2 tbsp. olive oil, 2 pinches of peppercorns, salt, chili pepper if desired.

How to stew veal. Cut a piece of meat into longitudinal layers no more than 3 mm thick, each cut into smaller pieces. Heat a dry frying pan, dry the bay, lay out the chopped meat, then pour in the oil, fry the meat until browned on all sides, add salt, add butter, chopped onion, peppercorns and cranberries, as well as chili (if used). Fry everything together for another 5-7 minutes, pour in beer, simmer for 20 minutes at medium temperature. This meat turns out juicy and very soft.

Very often, veal is prepared in the same way as beef - according to recipes for this type of meat, and this is a big mistake, since it needs to be cooked more like chicken than like meat - much less time. It would be no less a mistake to replace this meat with beef in any recipe for veal - nothing truly tasty will come out. Also, when preparing this meat, you should observe almost jeweler precision in the composition and quantity of ingredients, do not replace anything, do not use, for example, more spices than necessary - this way the most delicate taste of veal can be forgotten, and all your efforts will be in vain. If you are adding to the recipe, use only those products that are recommended for good compatibility with veal (see below in “The subtleties of cooking veal”).

Recipe for beef stroganoff with mushrooms

You will need: 500g veal tenderloin, 200g medium-fat sour cream, 50g butter, 10-12 champignons, 2 medium onions, 1 tbsp. flour, ground white pepper, salt.

How to cook beef stroganoff with veal. Rinse the meat and dry it with a paper towel, cut across the grain into slices 1 cm thick, beat on both sides, then cut into 5 cm strips, cut the onion into rings, chop the mushrooms. Heat butter in a frying pan, add onion and meat, fry over high heat with constant stirring for 3 minutes, add flour, stir, heat for 1 minute. Place the meat in a steamer container, add sour cream and mushrooms, pepper and salt, stir and cook for 25 minutes.

Veal also goes well with some fruits - orange, apple, lemon, quince. The following recipe will appeal to anyone who loves the combination of meat and fruit.

Recipe for veal with quince

You will need: 500g of veal, 1 onion and quince each, black pepper, salt, for the marinade - 3 bay leaves and allspice peas, 2 cloves, 1 star anise, 2 tbsp. olive oil, 1 tbsp. Provençal herbs, 1 tsp. wine vinegar, ½ lemon juice, a pinch of cumin (cumin).

How to cook veal with quince. Grind the spices in a mortar, add vinegar, lemon juice and oil, stir, let it brew for 5 minutes, rinse the meat, rub in the marinade. Cut the seeds from the quince, cut it into medium pieces, and cut the onion into half rings. In a frying pan with hot oil, quickly fry the meat over high heat; in another frying pan, fry the quince and onion in oil. When the juice released from the meat thickens, add it to the quince and onion in another frying pan, and simmer under the lid for 10-15 minutes.

Subtleties of cooking veal

Do not cook veal at high temperatures, except when heat treatment is carried out very quickly and intensively. In all other cases, the meat must be handled very gently. To moisten the veal as it cooks, wrap it in bacon to add juiciness and flavor to the meat. During the process of roasting or baking veal, it should be basted very often with the juices released, either with sauce, wine or broth. Veal goes very well with foods such as mushrooms, Parmesan cheese, capers and anchovies, mustard; among liquid additives, it is better to choose white wine, cream, cognac, balsamic vinegar, Madeira, coconut milk and olive oil. Vegetables that perfectly complement the taste of veal include carrots, celery, tomatoes, potatoes, onions, garlic, and leeks. But the best companions among herbs and spices for this meat are sage, parsley, bay leaf, tarragon, thyme, chives, rosemary, basil, black pepper and nutmeg. It is not necessary to marinate the veal, but marinating for an hour gives the meat a richer flavor and allows it to cook even faster.

Beauty and Health Health Nutrition

Veal is a meat that began to be eaten in Russia not so long ago - only in the 19th century, and before that it was considered a forbidden product - something of a “taboo” in Russian cuisine. But the French and Italians respected veal, and to this day it is these countries that supply the world market with a product of the highest quality, with a delicate taste and a very attractive smell. Nutritionists consider veal one of the most valuable types of meat: it is not difficult to prepare, and it contains many useful and nutritious substances - therefore it is always recommended for children, elderly people and those recovering from illness.

Veal: composition, calorie content and benefits

There are practically no carbohydrates in veal, but it contains a lot of healthy, easily digestible protein and very little light fat.

The calorie content of veal is low - about 97 kcal, but it is rich in vitamins and minerals: this is group B (7 vitamins) and vitamin E; potassium, phosphorus, sulfur, sodium, chlorine, magnesium, calcium, iron - it is most abundant in the liver, copper, fluorine, nickel, manganese, cobalt, iodine and zinc.

Veal is often recommended for anemia, and iron is well absorbed in the presence of vitamin C. Therefore, many sources talk about sauerkraut - it has always been popular in Russian cuisine, but veal can be consumed with any foods rich in this vitamin. These can be sweet peppers and any types of fresh cabbage - broccoli, Brussels sprouts, red cabbage, etc., green garlic feathers, fresh green peas, wild garlic, spinach, horseradish, sprouted cereals, etc.

Diabetics, hypertension and stomach patients veal is also indicated, and calf liver is included in the diet to prevent heart attacks and speed up the treatment of urolithiasis. Doctors recommend that people recovering from infections, injuries and burns consume boiled veal.

Unlike mature beef, which the body absorbs by about 75%, veal is absorbed much better - by 90% or more: the connective tissue in it is very delicate and thin, and the protein is preserved almost completely - this is the most valuable thing. However, in order cook veal correctly and get the maximum benefit, you should not allow the cooking temperature to exceed 180°C - otherwise the meat will turn out dry and tough.

How to cook veal correctly

Of course, the taste depends on the choice of veal, but the skill of the cook is a decisive factor: an inexperienced cook can prepare an escalope from high-quality dairy veal that resembles a sole, and boiled veal will look like a rag - if you cook it like regular or even young beef. Meanwhile, the culinary metaphor “melts in the mouth” is usually used specifically in relation to skillfully prepared tender veal, so it’s worth learning the main secrets of its preparation, at least briefly.

How to cook veal

Before cooking, the veal is cut into long pieces, lightly salted and sprinkled with a mixture of different ground peppers, a little mustard and wrapped in film. When eating on a diet, pepper and mustard are not used, but they should still be wrapped. Tightly wrapped pieces of meat are carefully lowered into boiling water and immediately removed from the heat: this is done with veal tenderloin - this is the strip of meat located in the upper back. By putting regular veal pulp in hot water, you can wait until it boils again, but you also need to remove it from the heat immediately and leave it in the hot broth, covered, for 3-4 hours.

Tenderloin is the best part for boiling, but clean flesh is also great for this - you also need to know how to cook it. For example, the flesh of the front leg contains a lot of tendons - when they are cut out, many small pieces of meat are formed, so it is necessary to cook in such a way that all the beneficial properties are preserved. You need to put the meat in boiling salted water with spices and seasonings; There should be enough water to cover the pieces and not boil them down. Boil the veal in pieces for about an hour over medium or low heat, but depending on the thickness of the piece: readiness is determined by making a small cut - the juice should not be bloody, but slightly pinkish.

How to stew veal

Veal is stewed with wine, beer, in its own juice, with vegetables, sour fruits and berries. You can take brisket - the best option, shoulder blade or pulp; You need to cut the meat across the grain. It is stewed in a small amount of water, which - with seasonings - becomes an excellent sauce; you can stew raw veal or fried - the second option is tastier and juicier. The duration of stewing also depends on the size of the piece: a large veal steak can be stewed for 1-2 hours in the oven, and small pieces can be stewed perfectly in 30-40 minutes.

How to bake veal

Many chefs consider baking to be the best way to cook veal.. There is little fat in it, so it is stuffed with lard - large pieces, and also wrapped in thin bacon, poured with fatty sauces, etc. First, the meat is marinated for some time, with olive oil, ginger, wine, mustard, herbs - there is no need to keep it in the marinade for a long time, but you need to salt it before or after cooking - this way the nutritional juices will be preserved.

The marinated meat is baked in foil, but then it is removed to create an appetizing crust. Small pieces are not wrapped, but poured over with sauce. Readiness is determined in approximately the same way as when cooking - an incision is made, but you need to focus on the structure of the meat: large pieces with less fiber are baked faster than small and fibrous ones. To make baked veal look attractive and festive, it can be glazed if desired. Crushed fresh berries are mixed with honey and brushed over the meat before cooking - the piquant caramelized crust improves not only the appearance, but also the taste of the dish.

How to fry veal

There are a lot of fried veal dishes, and they can be cooked in different ways - on the grill, barbecue and in a regular frying pan, but it is imperative to fry them properly - this is not discussed. Beef with blood is acceptable, but undercooked veal will be tasteless, have an unappetizing smell, and can be harmful to health. If, when pressing at the site of an incision or puncture, a cloudy bloody juice is released from the meat, it cannot be considered fried - it must be brought to readiness.

You can fry any parts except shanks and shanks. The pieces are lightly marinated with oil and spices; Salt and pepper should be added immediately if the meat will be cooked in a frying pan, and if using a grill, after cooking. It is better to fry a piece of veal over high heat on both sides for 2-3 minutes, and then put it in a preheated oven until done - this will “seal” the juice. Breaded meat will also be juicy: a mixture of breadcrumbs and sesame seeds with ground nuts are used - everything can be done to your taste. Flambéed veal has a special taste and aroma - you need to pour a little cognac into the pan and set it on fire.

Contraindications to eating veal

With all its advantages veal contains extractive substances, and when it is digested, a lot of uric acid is formed in the body - this is unacceptable for diseases of the kidneys and the osteoarticular system. So veal is contraindicated for arthritis and gout, as well as individual intolerance.

Tags: veal, how to cook veal

Veal is an exclusively separate type of meat, despite the fact that it is essentially young beef. You can prepare very tasty and healthy dishes from veal that are dietary.

Also, veal is not as popular as beef, but in other respects it only benefits, because it contains much more protein than beef, but less fat. This meat is very rich in all kinds of vitamins and microelements that are constantly needed to maintain human health and beauty.

This meat is very tender, as it is the meat of dairy calves, so it should be prepared especially so that it retains not only the best taste, but also all the nutrients. Calf meat contains a lot of water, much more than beef, therefore it can easily be spoiled during cooking and overcooked to a very tough state.

Like any meat, veal has its own degrees of readiness, but there is no such thing as rare-frying, since this will release not only traces of blood, but also traces of milk, which is why the aroma will not be pleasant. In addition, eating such veal is not at all safe for those who have stomach problems.

This meat is valued for its dietary characteristics, light pink color and, of course, delicate taste. Mostly, this type of meat is chosen by girls who watch their figure and many others who care about their own health. Despite the fact that this type of meat is not so easy to prepare, there are quite a lot of lovers of this type of meat. The most important thing is to always cook in a good mood and with great pleasure, then everything will work out, because an optimistic attitude is the most important condition in cooking!

Veal can be prepared in different ways, it can be fried and stewed, boiled and baked. Most of all, veal is baked and stewed. This meat can be used to prepare excellent roast beef, as well as escalopes. But for all dishes you need to select only those parts of the calf’s body that are intended for a particular dish. By the way, you need to buy any carcass on the market and, as they say, check it 100%, so as not to scold yourself later for a mistake.

But how do you choose the right veal? Fresh calf meat should always be pleasant to the eye and not have any strong or even foul odors. The color of the carcass can range from light pink to beige-pink, with very fine fibers. The meat should be elastic, and when pressed with a finger it should always instantly return to its original position. Fresh veal should also have some fat and be moist, but not slippery. The age of the calf can be determined by the color of the meat, so lighter meat indicates that the animal was younger, just the opposite, deeper pink meat suggests that the calf was more mature.

It is best to make broth from the neck part or stew meat with vegetables. The lumbar and back parts of veal are perfect for frying and baking in the oven. Rump should be used on escalopes; it can also be baked and fried not only on, but also in the open air. The rump can make excellent schnitzels and roasts. The spatula should be reserved for beef stroganoff and, but you can also make stews from it. Brisket is perfect for minced meat or for preparing first and second courses with stewing. The rump can be baked as a whole piece, or you can make delicious beef stroganoff and schnitzel from it. The shank will be used to prepare various brawns.

When all the parts are distributed, you can choose which dish you want to cook and prepare the appropriate part of the meat for it.

In order to prepare an excellent veal dish, you should prepare the following ingredients:

• Veal meat – 800g;
• Turnip onion – 1 piece;
• Bay leaf - 5 pcs;
• Butter – 20g;
• Fresh or frozen cranberries - 1 handful;
• Olive oil – 2 tbsp. l.;
• Dark beer - 1/3 bottle;
• Peppercorns – 2 pinches;
• Salt and ground pepper - to taste.

To ensure that the stew is soft and juicy, it should be cut into lengthwise pieces approximately 4mm thick. After that, take it and heat it well without oil, put a bay leaf there and when the smell comes from it, put the meat in and pour over the oil. So the veal needs to be fried until cooked so that a golden crust forms on it. After this, the meat needs to be salted and peppered, then put the chopped onion and add oil and peppercorns, fry for another 7 minutes. Then pour out the beer, add the berries and simmer over low heat for another 20 minutes, but make sure that the meat is stewed and not burned or not cooked at all due to lack of fire. Veal according to this recipe turns out to be surprisingly very aromatic and soft with an incredibly delicate taste.

Many people cook tender and young veal according to the principle of cooking beef, and this is a grave mistake, since this meat is young and very tender, so its preparation will be more similar to cooking chicken than beef. As a result, the meat takes longer to cook and becomes tough as a sole. In the same way, beef should never be cooked according to veal recipes, since this will not make the meat tasty; on the contrary, you will ruin everything.

The main condition in cooking veal is accuracy even in the smallest components; you should not think that if you put more of this or that spice, you will get it tastier; it is also not recommended to replace some spices with others. Otherwise, you will simply overwhelm the entire taste and aroma of tender and young meat with spices. If you still want to improvise, think about how well certain spices will be combined with young meat, don’t rush.

To prepare such a tender and juicy dish, you should prepare the following ingredients:

• Veal tenderloin – 500g;
• Butter – 50g;
• Medium fat sour cream -200g;
• Onion – 1 piece;
• Champignon mushrooms – 10 pcs;
• Flour – 1 tbsp. l.;
• Salt and white pepper - to taste.

To prepare, wash the meat well, remove small bones if there are any, let the meat drain and dry it. Then it needs to be cut into sharp slices no more than 1cm thick and beaten well on both sides. Next, the meat needs to be cut lengthwise into 5 cm widths. Cut the onion into half rings, also chop the mushrooms or cut into six parts.

After this, heat the frying pan and add butter, then fry the meat and onions for 3 minutes. Add the flour to the meat and onions and fry for 1 minute.

Take it out, pour the contents of the frying pan into it, add salt and pepper, add mushrooms, lightly salt and pepper again, then season with sour cream and stir. Cook the meat for 25 minutes, then you can serve it.

Tender veal goes well with some fruits, such as apples, lemons, oranges, quinces.

To prepare flavorful veal you will need:

• Veal – 500g;
• Quince – 1 piece;
• Onion – 1 piece;
• Salt and pepper - to taste.

To prepare the marinade, take:

• Sweet peas – 3 pcs;
• Bay leaf – 3 pcs;
• Star anise – 1 piece;
• Cloves – 2 pcs;
• Olive oil – 1 tbsp. l.;
• Wine vinegar - 1 tsp;
• Provençal herbs – 1 tbsp. l.;
• Lemon juice - exactly half;
• Cumin – 1 pinch.

First, grind all the spicy spices in a mortar, then add vinegar and juice from half a lemon, stirring, add oil, and let it brew for about 5 minutes. Meanwhile, rinse the meat well under running water and wipe dry.

Wash the quince and remove the seeds inside, cut into medium-sized pieces. It is preferable to cut the onion into half rings. Take two frying pans, in one you need to fry the meat well with butter over high heat, just make sure that it doesn’t burn, otherwise the whole dish will be ruined. On another you need to fry the quince and onion, also with the addition of oil. When the juice in the frying pan with the meat solidifies, this means that the meat should be transferred to the onion and quince, stir and simmer for at least 15 minutes, do not forget to stir periodically so that the meat does not burn, the heat should be kept moderate. Then the meat can be placed on a dish and served; if desired, you can decorate with fresh herbs or fruits.

All the secrets and subtleties of cooking juicy veal

Young meat should not be cooked at high temperatures, unless of course you need to do extreme frying for a short time as required by the recipe; otherwise, veal likes a little heat when cooking.

To make the meat more tender and juicy, you can use lard or bacon; for this, it is enough to cover the meat with thin layers of lard or bacon, the meat will become much juicier and more flavorful.

Veal should be baked very carefully, and to keep it soft and flavorful, pour the juices that drain from the meat during baking on top, the same method is used by fried veal.

Tender veal meat goes well with both cheese and mushrooms, so dishes with such ingredients will be a real masterpiece and your personal achievement in cooking.

Veal is combined with anchovies and parmesan and mustard. She loves cream and white wine, balsamic vinegar and cognac, coconut milk. You should pay attention to celery and carrots, tomatoes and onions, garlic and potatoes; all these vegetables are in great harmony with veal.

Veal does not need long-term marinating, but it is still worth keeping it in the marinade for an hour to give the meat truly excellent taste and aroma. In addition, after this the meat cooks much faster.

Veal is one of the most delicious and dietary types of meat, which is valued by gourmets around the world, since it contains the least amount of fat and bad cholesterol (about 60 mg per 100 grams of meat). It is used as complementary food for babies in the first year of life, and also as a dietary ingredient in meat and vegetable dishes as part of many common diets. Boiled or baked veal contains many useful substances and a minimum of calories. The main thing is to choose the right recipes for veal dishes, which we’ll talk about.

• any meat dish and veal, the recipes for which we will consider, should not be over-salted;
• You shouldn't fry veal either;
• do not pepper too much, add less aromatic spices - they whet your appetite, and you can eat more than you need;
• It is better to eat veal in the morning. If you decide to cook this meat for dinner, then give up all kinds of side dishes;
• the optimal amount of meat per day is 200-300 grams (including sausages, fish and eggs);
• remember that cooking veal, recipes for which are used in dietary nutrition, provides for the complete absence of any fat on the meat. Therefore, trim off excess fat before cooking.

Veal recipes with photos

• Before you start cooking veal, pay attention to its quality. Choose pieces that are light pink in color. The fat on the meat should be white and not sticky.
• When cooking, do not remove the foam from the broth, because healthy protein accumulates in it.
• Do not leave the veal in the marinade (if you plan to fry or bake) for longer than 2 hours, otherwise the meat will become tough.
• Without unnecessary spices and fat, you will always get delicious veal. Slow cooker recipes call for proper marinating and cooking of this meat, even without salt and pepper.

Veal recipe in the oven

Ingredients:

• fresh veal (tenderloin) - 1 kg;
• cherry juice without sugar - 100 ml;
• cognac optional - 50 ml;
• black pepper or a mixture of ground peppers - 1 tsp;
• ground chili pepper - on the tip of a knife;
• thyme - 1 tbsp. l;
• salt to taste;
• honey - 1 dessert spoon.

Preparation:

• grind dry spices and salt in a mortar;
• rinse and dry the veal, rub on all sides with crushed spices;
• mix honey, cherry juice and cognac in a bowl, dip the meat in the marinade and leave to soak for 30 minutes at room temperature;
• after this time, turn the meat over and refrigerate for 60 minutes;
• turn the meat several more times in the marinade;
• lightly fry the meat in a dry frying pan to form a crust that preserves the juiciness of the veal;
• pour the marinade into the sleeve, place the carrot slices, place the meat on top;
• bake at 170°C for about an hour. Then remove the meat and let it sit for 10 minutes;
• Now it can be removed from the sleeve, sliced ​​and served.

Veal stew - recipe

A very natural and dietary recipe that uses a minimum of spices and no fats! An excellent meat dish for dinner. The recipe for veal goulash, by the way, is very similar to the one proposed below, the only difference is in the method of cutting the meat - it is customary to cut veal into goulash into strips 1.5 cm thick.

Ingredients:

• veal goulash - 1.5 kg;
• onions - 3 heads;
• bay leaf - 4 pcs;
• black and allspice pepper - 10-15 peas;
• ground white pepper, salt to taste;
• dried mushrooms - 100 grams.

Preparation:

• rinse the meat and remove excess fat and films, cut into large pieces;
• cut the onion into large rings;
• Place in a cast-iron saucepan or thick-bottomed pan in layers: meat, onions, a mixture of peppers, and again meat, onions and peppers. Add a little salt;
• cover the pan with a lid and place on high heat;
• as soon as the meat releases juice, you can stir it, reduce the heat and leave to simmer for 1 hour;
• stir again and leave to simmer for another 1 hour over low heat;
• Dried mushrooms are added as desired, without soaking directly into boiling meat;
• Leave everything together to simmer for another 1 hour, after which the delicious stewed dietary veal is ready!

Veal soup - recipe

Ingredients:

• veal - 450 g;
• fleshy tomatoes - 4 pcs;
• shallot (or leek) - 1 piece;
• celery - 1 stalk;
• garlic - 1 clove;
• fresh or frozen spinach - 150 g;
• asparagus - 200 g;
• parsley and cilantro to taste;
• red bell pepper - 1 piece;
• carrots - 1 piece;
• salt.

Preparation:

• Boil the veal for 45 minutes in one piece, so that the meat is juicy, place it in boiling water;
• add celery, finely chopped garlic, onion, peeled and chopped tomatoes, grated carrots, red bell pepper, diced;
• After boiling for about 15 minutes, add asparagus and continue cooking the soup for about 5 minutes;
• add greens and spinach, let it boil and remove from heat;
• Remove the meat from the soup and use a fork to separate it into fibers, pour the pieces of veal back into the soup.

Using the same ingredients, you can prepare veal with vegetables, the recipe of which can be tailored to your taste, adding your favorite ingredients. This dish is best baked in a sleeve for 50 minutes.

In all other respects, this meat is superior to others in the amount of vitamins and microelements. This product can be given to babies from the second year of life. It is useful for the proper formation of a young body and for maintaining immunity in cold weather. It is recommended to be consumed by those who strive to lose weight, as it contains a minimum of fat and a maximum of nutrients. Recipes for dishes with veal are very diverse.

Most often, veal is found in recipes with these five products:

It is baked, stewed, and made into various meatballs, cutlets, stews and roasts. In combination with vegetables, spices and aromatic herbs, the meat turns out tasty and juicy. This treat is served at a regular family dinner or on a holiday table. There are special recipes for children that do not contain such a large amount of seasonings. If you do not follow the technology, there is a risk that the dish will become tough. Therefore, it is necessary to strictly adhere to the instructions. If you follow the recommendations, even a beginner can independently create a tasty and healthy culinary masterpiece that you can treat to both your family and guests at the holiday.

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