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Veal leg with stewed vegetables in the oven

Veal leg with stewed vegetables in the oven


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There are not many people whose preference is veal. But I assure you that if it is cooked well it is delicious. So was the one prepared by me. The secret is the baking paper placed under the lid of the dish in which I prepared the meat. I picked it up from Gaby, but I found it in other recipes.

  • 1 piece of veal leg
  • Carrot
  • Celery root
  • Onion
  • Parsley root
  • Garlic
  • Cherry tomatoes
  • 100 ml of tomato juice
  • Green rosemary
  • Salt pepper
  • Oil
  • 1 piece of baking paper

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Veal leg with stewed vegetables in the oven:

I fried the veal leg to keep it juicy. I seasoned it. Be careful not to prick it with a fork when you turn it fried.

In a clay pot, I put a little oil, then the coarsely chopped vegetables. I also seasoned the vegetables.

I put the piece of meat on top.

I put about 100 ml of water, covered it with baking paper, then put the lid on.

I put the pot in the oven for about 2 hours.

After an hour, I turned the meat.

15 minutes before it was ready, I put the tomato juice and left the bowl uncovered.


Veal leg with stewed vegetables in the oven - Recipes

Ingredient: 1.5 kg of pulp, 2 tablespoons lard, 1 cup meat juice, salt.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Clean and wipe the pulp, tie with string, add salt, place in the pan and sprinkle well with hot lard. Put in the oven and let it brown on all sides. Then turn down the heat and pour the meat juice into the pan. Sprinkle with her sauce from time to time. When ready, cut to cool, remove the strings, cut into thin slices and place on a plate.
Garnish with various fried or boiled vegetables over which the well-strained steak sauce is poured.



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Veal leg with stewed vegetables in the oven - Recipes

  • the veal is cut into cubes of about 3-4 cm
  • leek - 5-6 mm thick rounds
  • carrots - slices 1-1.5 cm thick
  • celery stalks - pieces of 7-8 mm
  • from the green parsley, thyme and a bay leaf make a fragrant bouquet that will be tied with a string

Preparation:

In a 3-4 liter pot, heat the oil, add the sliced ​​leeks, and after 2-3 minutes, the veal cubes. Mix well for 4-5 minutes, until the meat changes color and leaves no water. Season with salt and pepper, then add the celery stalks, carrot, red wine, aromatic bouquet and tomato juice. After adding the tomato juice, it should completely cover all the ingredients in the pot. Put the lid on and simmer (80 o C) for 2 hours. Check 2-3 times not to stick, but all this time the stew will boil with the lid on. After about 2 hours, test if the meat is well cooked: the fork should fit easily into it. Remove the fragrant bouquet, sprinkle with green parsley and turn off the heat.


Veal leg with stewed vegetables in the oven - Recipes

Preparation time: 2 h

Ingredient: 2 pork tongues, 2 onions, 1 tablespoon broth, 1 cup wine, 2 tablespoons oil, salt, pepper, & # 189 kg potatoes.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Wash the tongues and boil for 5 minutes. Remove from the water and clean the skin. Simmer over low heat, then bring to a boil in oil mixed with a cup of water and a cup of wine, along with onions, salt and pepper. From time to time a little water is poured. At the end, put the broth and serve with boiled potatoes with salt.



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24 February of 2021

Gratinated lamb muscles - with a delicate mustard crust

  • 700 g of lamb muscle
  • salt pepper
  • 2 rosemary threads
  • 1 clove of garlic
  • 3 tablespoons oil
  • 100 g soft butter
  • 4 tablespoons Dijon mustard
  • 3 tablespoons grated horseradish
  • 60 g grated cheese
  • 1 tablespoon thyme leaves
  • 4 tablespoons breadcrumbs
  • 400 ml soup
  1. The muscle is salted and peppered. Fry all around in hot oil, with rosemary threads and chopped garlic. Remove the meat and store in the refrigerator.
  2. Preheat the oven to 180ºC. For the mustard crust, beat the butter and add the mustard, horseradish, cheese, thyme leaves and breadcrumbs. Grease the meat with this mixture and au gratin for 8 minutes in the middle of the oven, until the crust turns golden.
  3. Add the soup to the sauce in the oven and cook until it drops well. Salt and pepper. Cut the muscle into slices, perpendicular to the fibers, and serve with sauce. Serve as a garnish for french fries in olive oil

Preparation: 35 minutes Gratin: 8 minutes
Per serving: 760 kcal Protein: 59 g Fat: 51 g Carbohydrates: 20 g

Stewed veal leg - in a dark and seductive red wine sauce

  • 1 leek thread and a piece of celery
  • 500 g carrots and 2 onions
  • 1.5 kg of veal leg
  • salt pepper
  • 2 tablespoons butter
  • 1 tablespoon broth
  • 500 ml of red wine
  • 1 l soup
  • 4 bay leaves, 3 cloves, 10 peppercorns
  • 2 tablespoons cold butter
  1. Preheat the oven to 175ºC. From each assortment of vegetables, clean and cut into cubes half of the quantity. Chop the onion. Salt and pepper the meat. Fry in butter over high heat and remove. Then fry the vegetable cubes and add the onion broth and fry a little. Quench with wine and simmer. Add the soup, spices and meat, cover and simmer in the oven for about 1 hour.
  2. Turn the steak over, remove the lid and bake in the oven for another hour.
  3. The rest of the vegetables are cut into thin strips, about 5 cm long. Bake in a tablespoon of butter for 8 minutes. and season. Remove the steak from the pan and serve with vegetables, keep warm. Strain the juice from the pan and simmer for about 15 minutes. Add the butter and season.

Preparation: 30 minutes Stewed: 2 hours Per serving: 540 kcal Protein: 52 g Fat: 28 g Carbohydrates: 7 g

Pork fillets in the fruit mantle

  • 500 g pork tenderloin
  • salt pepper
  • 4 red plums
  • 4 peaches or nectarines
  • 1 large onion
  • 1 tablespoon butter
  • 1 tablespoon magic plum
  • 2 tablespoons wine sec
  • sage leaves
  1. Salt, pepper the meat and brown on all sides on the grill in the oven. Wrap in aluminum foil and let it soak for 40 minutes. in the oven heated to 150ºC.
  2. Wash the fruit, cut it in half, empty the seeds and cut it into slices. Peel an onion, cut it in half and then slice it. Melt the butter in a pan and fry the onion until translucent. Add the fruit and cook over low heat for 2-3 minutes, stirring. Season with salt and pepper.
  3. Mix the magiun with wine and heat until a fluid composition is obtained. Grease the meat on all sides with this composition, using the brush. Pepper and cut into slices. It sits on a plate with hot fruits. Garnish with sage leaves. Serve with green beans.

Preparation: 25 minutes Boiling: 40 minutes Per serving:
260 kcal Protein: 29 g Fat: 5 g Carbohydrates: 23 g

Veal fillets with vegetables & # 8211 fragile and delicious

  • 600 g of veal fillets
  • 2 tablespoons margarine
  • 1 link carrots
  • 250 g green asparagus
  • 250 g gulii
  • salt, pepper, sugar, 1 tablespoon chopped pepper
  • 200 ml of cooking margarine
  • 150 ml of milk
  • 2 teaspoons instant soup
  • 1-2 teaspoons lemon juice
  • 1 sachet of assorted frozen greens
  1. Preheat the oven to 80ºC. The meat is fried around over high heat, in a heat-resistant pan, then baked in the oven for about 1 3/4 hours.
  2. Peel the vegetables and cut into pieces and slices of about 1/2 cm. Carrots and gulia are cooked for about 10 minutes. in the rest of the margarine. Add the asparagus and cook for 5 minutes. match salt and pepper. Sprinkle parsley on top.
  3. Remove the meat from the pan and keep warm. Put fluid margarine in the pan, bring the milk and soup to the boil and simmer over low heat. Then season with salt and pepper and add the greens. Cut the steak into slices and serve with vegetables and green sauce.

Preparation: 35 minutes On fire: 1 3/4 hours Per serving: 330 kcal Protein: 36 g Fat: 16 g Carbohydrates: 9 g

Baked lamb leg - Mediterranean style, with fresh greens

  • 1 leg of lamb (about 1.5 kg)
  • 2 heads of garlic
  • 1 tablespoon coarse salt
  • 1 teaspoon mixture of herbs from Provence
  • 1 knife tip grated lemon peel
  • 1 knife tip chopped pepper
  • pepper, 1-2 tablespoons olive oil, 1 rosemary, 1 sage, 2 thyme
  1. Preheat the oven to 200ºC. Wash and wipe the pulp. Cut the garlic heads in half and rub the pulp with their cut surface. Mix the salt with Provence herbs, lemon peel, hot pepper, pepper and oil. Rub the pulp with this mixture as well. Wash and clean the fresh greens and place on the lamb leg. It is tied with thread.
  2. Put the pulp in the Fino baking bag together with the garlic heads and place in a heat-resistant form. Bake the steak in the oven for about 1 1 / 2-2 hours. Open the bag at the end and let the steak brown for another 10-15 minutes in the oven. Remove, remove the bag and let it rest for about 10 minutes, then cut.

Preparation: 15 minutes Baking: 1 1 / 2-2 hours
Per serving: approx. 700 kcal Protein: 62 g Fat: 50 g Carbohydrates: 1 g

Beef steak à la Provence & # 8211 with a little smoked bacon

  • 100 g carrots and a large onion
  • 2 cloves of garlic
  • 150 g mushroom mushrooms
  • 100 g stuffed smoked bacon
  • 600 g beef muscle or leg
  • salt pepper
  • 2 tablespoons corn germ oil
  • 1 sachet spice mixture for goulash
  • 1/2 teaspoon dried thyme
    1 Peel the onion and cut into slices.
  1. Peel the carrots and cut into 1-2 cm pieces. Peel a squash, grate it and cut it in half. Peel a squash, grate it and cut it into quarters. Cut the bacon into strips. 2 Season the meat, fry in oil and remove.
  2. Place the bacon in the bowl and let it melt, add the vegetables and fry a little. Pour 500 ml of water, then boil the spice mixture, stirring.
  3. Place the meat back in the sauce and cover and simmer for 1 1/2 hours. After half the cooking time has elapsed, turn the steak over to the other side. Season the sauce to taste with salt, pepper and dried thyme.

Preparation: 30 minutes Bake: 1 1/2 hours Per serving: about 350 kcal Protein: 40 g Fat: 18 g Carbohydrates: 8 g


Calf roll with mushrooms

1. Cut the meat and cut it into two slices about 1 cm thick, which are then beaten with a schnitzel hammer, and seasoned with salt and pepper. Put in a bowl and leave to cool for half an hour.

2. Meanwhile, prepare the filling. Finely chop the onions and mushrooms and fry in a hot pan with butter. Add the diced carrots and quench with a little water. Let it boil for 15-20 minutes and season with salt and pepper. When it cools, add the diced bell pepper, finely chopped green parsley, beaten egg and grated cheese.

3. Place the bacon slices on the seasoned meat and sprinkle the filling composition. Roll, then fasten the threaded rolls to prevent them from unraveling and fry in hot oil. Then put in a suitable large pan, pour wine bent with water and bake in a hot oven for 80-90 minutes. Sprinkle with the sauce in the pan from time to time so that it doesn't dry out too much.


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Traditional lamb stew with potatoes served with polenta and pickled gogonele salad

  • Traditional Lamb Stew with Potatoes (Maria Matyiku / Epoch Times) Traditional Lamb Stew with Potatoes
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Add a teaspoon of paprika and cut meat (Maria Matyiku / Epoch Times) Add a teaspoon of paprika and cut meat
  • Cover the pot with a lid and simmer (Maria Matyiku / Epoch Times) Cover the pot with a lid and simmer
  • When the meat is almost cooked add the diced potatoes (Maria Matyiku / Epoch Times) When the meat is almost cooked add the diced potatoes
  • Remove from the heat and sprinkle with finely chopped green parsley (Maria Matyiku / Epoch Times) Remove from the heat and sprinkle with finely chopped green parsley
  • Serve with polenta and pickle salad (Maria Matyiku / Epoch Times) Serve with polenta and pickle salad

Here is a traditional recipe for lamb or mutton stew, which many of us know from our grandmothers. Served with polenta and pickles, you will enjoy a very tasty traditional lunch with your loved ones.

Ingredient:

1 kg of lamb or mutton,

a white onion,
a teaspoon of paprika,
salt and pepper to taste,
2 bay leaves,
½ kg of potatoes,
1 tablespoon flour or starch (optional),
a few sprigs of green or dried parsley

Preparation:

The meat is washed in cold water, then cut into smaller pieces. Also, the fat that is thicker is removed.

Finely chop the onion, then fry in a little oil until it becomes glassy. Then add a teaspoon of paprika and the meat cut into pieces. Continue mixing the meat, turning on all sides, until it catches a thin crust, then pour water, so that it covers the meat well.

Put the bay leaves, salt and pepper, then cover the pot with a lid and simmer. Check from time to time and if the sauce drops too much, add a little more hot water.

When the meat is almost cooked, add the potatoes cut into small cubes, add salt if necessary, then let it boil until the potatoes are cooked.

If the sauce is too thin, it can be thickened with a tablespoon of flour mixed with cold water. Remove from the heat and sprinkle with finely chopped green parsley.

The stew is served with polenta and cream if you like, along with a pickle salad (gogonele, cucumbers, donuts, sauerkraut, etc.).