Ingredients // Meat

Acute ragout of veal

Veal in tomato sauce Veal meat is considered the most useful for an abundance of easily digestible amino acids and minerals.But, unlike beef, veal on too long cooking becomes tough.Of course, the taste of food depends not only on the skill of the mistress, but the freshness of the products.Therefore, before you buy meat - inspect the piece: if the fat is creamy white and the meat - bright red, then it is fresh and of a young bull.If a piece of dark-red color and the yellow fat, the meat is old animal and it is better not to take.Cooking fresh veal - a real pleasure!In the process of cooking, it does not lose in volume and easily amenable to any manipulation.In addition, the veal dishes - Diet.One prerequisite: when cooked it is necessary to bring to full readiness.Underdone or undercooked meat calf has an unpleasant taste and a specific poorly absorbed.

  • Veal 500g
  • Onions 2 g
  • Tomato juice 500ml
  • Chili fresh 1 pc.
  • 2 Garlic clove
  • wheat flour 1 tbsp.l.
  • refined sunflower oil 3 tb
  • Salt 2 h. L.
  • Step 1 Take the stew: veal, onion, garlic, chili pepper, tomato juice (fresh tomatoes or tomato paste).
  • Step 2 meat cut into small pieces.
  • Step 3 Cut the onion half rings and rings of pepper and garlic.
  • Step 4 In the heated pan, add a couple tablespoons of oil and fry the meat for 10 minutes.
  • Step 5 In a saucepan with a thick bottom, in a little oil fry the onion, garlic and chili.
  • Step 6 After 3 minutes, add a tablespoon of flour, stir and sauté 1 more minute.
  • Step 7 is necessary to stir the flour so that no lumps remain.
  • Step 8 Pour the tomato juice, salt, and cook for 20 minutes.
  • Step 9 Put the meat in the form.
  • Step 10 Fill the veal tomato sauce.
  • Step 11 Cover with foil and submit the form bake for 90 minutes in a preheated 180 ° C oven.
  • Step 12 Serve hot.