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Veal stew with peas and mushrooms

Veal stew with peas and mushrooms


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We prepare the meat and season it a day or two in advance. Cut it into cubes and season it with salt, pepper, crushed garlic (about 4 cups); bay leaf, olive oil, red wine, green thyme. Cover the bowl and leave in the fridge (1-2 days)

Put the onion in a saucepan with the fried olive oil and when the onion becomes glassy, ​​add the vegetable base (I used my own made of carrots, celery, parsley, bell pepper, onion, garlic - all chopped and mixed. and olive oil). Heat for another 2 minutes and then add crushed garlic (2 cloves) and meat. Roast the meat in this mixture for about 3 minutes and then add paprika, red pepper paste, tomato paste or tomato broth, white wine, add salt and pepper if necessary. Pour the marinade from the meat and hot water to cover the meat well. Let it boil over medium heat, covered. After about 30 minutes, add the drained canned mushrooms and peas. Let it boil until the meat becomes soft and the sauce formed is thicker.

Serve with pasta or mashed potatoes. I made flour dumplings and they were a delight.


Veal stew with sauteed peas and mushroom sauce

Veal stew with sauteed peas and mushroom sauce from: veal, leeks, onions, chives, peppers, salt, pepper, oil, paprika, parsley, peas, dill, mushrooms, melted cheese, sour cream, cheese, vegetable concentrate.

Ingredient:

For the stew:

  • 1 kg of veal
  • 1 large leek, whole
  • 2 large onions
  • 10 pieces of chives
  • 1 red bell pepper
  • 1 tablespoon oil
  • salt
  • paprika
  • pepper
  • freshly chopped parsley

For the sauteed peas:

  • 300 g frozen peas
  • 2 tablespoons chopped dill
  • 1 tablespoon oil
  • salt
  • pepper

For the mushroom sauce:

  • 250 g fresh or canned mushrooms
  • 3 triangles of melted cheese
  • 3 tablespoons greasy cream
  • 3 tablespoons grated cheese
  • 1 teaspoon mixture
  • little vegetable concentrate
  • salt
  • pepper

Method of preparation:

Wash the meat and peel it, then cut it into suitable cubes. Peel a squash, grate it and slice the onion. You leave the cleaned chives whole. Heat the oil in a saucepan and fry the leeks, onions and chives until they become glassy.

Add the sliced ​​pepper, and after 2 minutes, the meat cubes, rubbed with a little salt, pepper and paprika. Cover with a lid and simmer until the meat is soft, but add a cup of water from time to time.

When ready, sprinkle with parsley and keep warm until serving.

Prepare the pea sauté like this: in a saucepan, heat the oil and, if you like, add 2 cloves of uncooked garlic, which you take out after a few seconds. Then add the peas and a drop of water until they are sautéed and the beans have softened. Match the taste of salt and pepper, then garnish with chopped dill.

Prepare the mushroom sauce like this:

If the mushrooms are fresh, clean them and cut them finely, then scald them for 5 minutes, then drain them. If they are canned, just drain the mushrooms. Melt the cheese in a saucepan, add the cream and grated cheese, then the mushrooms drain well.

Stir and leave on the fire for 1-2 minutes, until the flavors penetrate. Match the taste with ground white pepper and salt. Flavor with green parsley and a little vegetable concentrate.

On a plate (a plate) put the stew next to a rice pilaf, and next to the rice you put the pea sauté, surrounded by the mushroom sauce.


Calf stew

Step 1:Peel a squash, grate it and cut it into cubes. Put in a bowl of water until use.

Step 2: Cut the meat into cubes that are passed through flour and then put in a strainer and shake to remove excess.

Step 3: Put the chopped onion in oil in a large frying pan, leave it for 2 minutes and then put the meat. After it has changed color, pour the wine and put the bay leaf and a pinch of salt. Let it boil for 10 minutes. Then add the potatoes and garlic and continue cooking.

Step 4: Meanwhile, put the diced mushrooms in a pan and keep them on the fire for about 10 minutes until the water they leave evaporates.

Step 5: When the potatoes are almost cooked, add the peas and mushrooms and leave on the fire for another 15 minutes. Adjust the taste of salt and pepper. Serve hot.



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