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Calf stew

Calf stew


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For the beginning, prepare the meat cut into cubes as for Gulas.

Prepare all the vegetables cut according to preference.

In a medium-sized pot I fry the onion in hot olive oil, then I added paprika and mosaic pepper.

Then add the meat that is cooked in the onion for about 3 minutes.

Then add about 2.5 liters of water.

When it boils, remove the foam.

Then add the vegetables.

Let it cook for about 90 minutes until the meat is tender.

Add the herbs of Provence and salt to taste.

In a bowl put the flour over which little by little pour the stew sauce.

This composition is poured over the stew.

Depending on the preference, it can be decorated with chopped parsley forehead.

Serve with a garnish and salad.


Method of preparation

Onion stew with veal broth, onion and tomatoes

The pieces of brine and vegetables (carrot, celery, onion) are washed and placed in the pot, together with

Onion stew with veal liver

We wash and clean the liver of the skin. We cut the pieces we put in the milk. We also clean


Ingredient veal stew

1 kg of veal (recommended would be veal chop or neck, because they remain juicy in the stew)

500 g onion (large amounts of onion are used in stews, because it gives sweetness and flavor)

2-3 sliced ​​garlic cloves (for flavor)

2-3 tablespoons red pasta (this thicker stew, so we don't use rantas flour)

1 l water or meat soup (we do not use cubes of vegetables or meat)

1 bay leaf (optional, according to everyone's taste)

a dry thyme powder (optional)

1/2 link fresh parsley (for decoration)


  • 600 gr veal
  • 1 kg of potatoes
  • 1 large onion
  • 1 teaspoon paprika
  • 70 ml tomato paste
  • salt, pepper, thyme
  • 1 bay leaf
  • chopped parsley
  • 50 ml olive oil

We put the meat cut into cubes in a bowl together with the oil and a cup of water. Let it boil for 15-20 minutes until the water decreases and the meat browns in the remaining oil.

Add onion and cook for another 1-2 minutes, salt, pepper, thyme, paprika, bay leaf and tomato paste.

Stir to flavor the meat, put the potatoes and about 1 liter of warm water, cover and simmer until the potatoes are cooked.

At the end we add the chopped parsley.

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Method of preparation

Onion stew with veal broth, onion and tomatoes

The pieces of brine and vegetables (carrot, celery, onion) are washed and placed in the pot, together with

Onion stew with veal liver

We wash and clean the liver of the skin. We cut the pieces we put in the milk. We also clean


Veal stew like at home mom

We clean the onion, wash it and finely chop it and put it to harden in a bowl in which we heated the oil a little. Add the finely chopped pepper immediately. Let it harden a little and add the peeled tomato and cut into small cubes (in order to peel the tomato more easily, put it in hot water for 1 minute).

While the tomato is cooking a bit, cut the meat into cubes and place it over the vegetables. Stir and leave on the fire for about 5 minutes, then add the pepper paste, pour 2 cups of water and simmer with a lid on top. From time to time we mix and in the meantime we add salt and pepper. Bringing to a boil over low heat, we get a thicker and more delicious sauce with a good taste of beef.

When the meat is fully cooked (always check with a fork), turn off the heat and add chopped green parsley. While the stew is slowly boiling, we can also boil the potatoes for the mashed potatoes. I'm not going to tell you what to do for a tasty puree because I'm sure everyone knows how to do it.

We serve hot stew with mashed potatoes and the best pickles on earth, that is, those from my mother :).


Transylvanian calf stew

A recipe for Transylvanian veal stew from: veal, onion, carrots, parsley, bell pepper, mushrooms, garlic, soy juice, soy sauce, olive oil, lemon juice, ginger, parsley, celery leaves, salt, pepper and paprika.

Ingredient:

  • 800 g of veal
  • 4 onions (2 red and 2 white)
  • 4 carrots
  • 1 parsley root
  • 1 red bell pepper
  • canned mushrooms
  • 2-3 cloves of garlic
  • 100 ml of tomato juice
  • sour sweet soy sauce
  • olive oil
  • lemon juice
  • ginger
  • parsley
  • celery leaves
  • salt
  • pepper
  • paprika

Method of preparation:

The meat, cut into pieces and seasoned, marinade in the following composition: a tablespoon of olive oil, 2-3 cloves of crushed garlic, a little grated ginger, lemon juice, soy sauce and sweet and sour sauce, Mix and put the dish at refrigerator about 1 hour.

Peeled onions, cut into small pieces, carrots and parsley, cut into rounds or slices. In a saucepan, add a little oil and add the vegetables to fry. When the onion has become glassy, ​​put the meat in the pan and fry a little more. Then add the paprika and add the water.

Put a lid on and let it boil until the meat is cooked. Towards the end, add the mushrooms, a little tomato juice and greens. Serve the stew with garnish4 of rice and assorted pickles.


Transylvanian calf stew

A recipe for Transylvanian veal stew from: veal, onion, carrots, parsley, bell pepper, mushrooms, garlic, soy juice, soy sauce, olive oil, lemon juice, ginger, parsley, celery leaves, salt, pepper and paprika.

Ingredient:

  • 800 g of veal
  • 4 onions (2 red and 2 white)
  • 4 carrots
  • 1 parsley root
  • 1 red bell pepper
  • canned mushrooms
  • 2-3 cloves of garlic
  • 100 ml of tomato juice
  • sour sweet soy sauce
  • olive oil
  • lemon juice
  • ginger
  • parsley
  • celery leaves
  • salt
  • pepper
  • paprika

Method of preparation:

The meat, cut into pieces and seasoned, marinate it in the following composition: a tablespoon of olive oil, 2-3 cloves of crushed garlic, a little grated ginger, lemon juice, soy sauce and sweet and sour sauce, Mix and put the dish at refrigerator about 1 hour.

Peeled onions, cut into small pieces, carrots and parsley, cut into rounds or slices. In a saucepan, add a little oil and add the vegetables to fry. When the onion has become glassy, ​​put the meat in the pan and fry a little more. Then add the paprika and add the water.

Put a lid on and let it boil until the meat is cooked. Towards the end, add the mushrooms, a little tomato juice and greens. Serve the stew with garnish4 of rice and assorted pickles.


Beef goulash with potatoes

The beef goulash recipe with potatoes is one of the most consumed and appreciated Hungarian recipes in our country. A combination of soup and stew, but with an extremely aromatic taste, beef goulash with potatoes is a filling dish that is very easy to prepare and is ideal for a cool autumn day. Below we tell you the step-by-step recipe for the best beef goulash with potatoes!

Beef goulash recipe with potatoes:

A traditional Hungarian recipe that can be prepared in a variety of ways, depending on the specifics of the area. Below we tell you the simplest beef goulash recipe with potatoes that we recommend you try this fall! Here's what to do:

1. First, prepare the meat. The beef for goulash is washed, cut into small cubes and fried in oil. Add finely chopped onion and finely chopped hot pepper. Quench with water and simmer, all simmered, for about a quarter of an hour.

2. After a quarter of an hour, add the wine over the beef, froth and continue to boil until the meat is well penetrated. Then add diced potatoes, sliced ​​peppers, a little salt and enough water to cover the vegetables. Boil the beef goulash recipe until the potatoes are soft and then add the diced tomatoes, tomato juice and tomato paste. Mix everything lightly and season to taste with salt, pepper and paprika.

The goulash recipe with potato beef is almost ready. You still need to leave it on low heat until you see that the sauce has dropped and the preparation binds a little. When the goulash gets the shape you want, turn off the heat and sprinkle finely chopped greens on top.

A portion of beef goulash with potatoes can be served as a main course along with a salad of assorted pickles.

2.5 / 5 - 2 Review (s)

Veal Stew - Recipes

A perfect recipe for a weekend dinner and I say that because even if it is easy to make it takes more time to prepare. But the result is worth the wait and the family will be extremely happy with the result. At least for us, it's like that every time.

Cruise Phase (PL), Consolidation, Definitive Stabilization

-1-2 carrots depending on size

Preparation. Vegetables (onions, peppers and carrots) are washed and cut into cubes, respectively slices. We wash the beef and cut it into cubes of the right size. Put the oil in a pan and simmer the meat over low heat. After the meat is done (it has changed color), add the vegetables over and "temper" them for a few more minutes (possibly add a drop of water).

Then add 1-2 cups of water depending on how much sauce we want to be in the stew and bay leaves. Cover the pot and let the stew simmer over medium heat for about 40 minutes, stirring occasionally.

We only have one step left, namely to add the tomato juice, salt, pepper and paprika and continue to let it boil with the lid on (about 30 minutes). The cooking time of beef differs greatly from one meat to another and it is quite difficult to estimate how long the final cooking time is.

Chop the small green parsley and put it as soon as we take the beef stew off the heat (I forgot to put it when I took the pictures).


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Stew recipe with beef, bell pepper, onion and rice, seasoned with paprika and sprinkled with wine

Oltenian stew with beef and like.

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Video: Στιφάδο με μοσχάρι που λιώνει στο στόμα - Paxxi E122 (June 2022).


Comments:

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  2. Abdul-Sabur

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  3. Kisida

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