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Stewed veal with vegetables

Braised Veal with Vegetables

The meat in this recipe comes out juicy and fragrant, with a lovely balance of flavors. Well-seared veal pairs beautifully with bell pepper and tomatoes. The dish is quick and simple to make — perfect for a family lunch or dinner.

MariaS

Recipe author

Composition / ingredients

Servings:

Veal

300

Bell pepper (large)

Tomatoes

Salt

Dried spices (Italian herbs)

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 9 g

Fats 39 % 7 g

Carbohydrates 11 % 2 g

105 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

I love veal, and this recipe is all about it — here's how to make braised veal with vegetables. Rinse the meat, pat it dry, and cut it into strips against the grain (so it won't turn out tough).
Step 2:

Quickly sear the veal over high heat in vegetable oil, stirring.
Step 3:

The meat takes on a golden-brown crust.
Step 4:

Rinse the bell pepper, remove the core, and cut it into strips. Wash the tomatoes, cut out the stem ends, and slice them into wedges.
Step 5:

Add the vegetables to the meat in the skillet, season with salt and spices, reduce the heat to low, and braise, covered, for 15 minutes.
Step 6:

In that time, the vegetables release their juices, the meat soaks them up nicely, and everything cooks through. The dish is ready to serve!

Veal dishes always turn out well. Compared to beef, veal is softer and more tender and has less connective tissue, so anything you make with it just melts in your mouth. I also love its pronounced milky flavor, which comes from a milk-fed calf's diet — that flavor is exactly what gourmets and meat lovers prize most, myself included. Of all the meats out there, veal is the leanest and one of the most wholesome, since it adds almost no cholesterol. That makes it nearly the only meat considered safe for people with atherosclerosis or digestive issues. It's easy to digest and gentle on the nervous system. And no other cut can match its incredible combination of tenderness and leanness. Isn't that reason enough to cook veal now and then? It certainly is for me — which is why veal has a place of honor in my family's meals. We mostly enjoy it on weekends or holidays, prepared all kinds of ways. This dish is one of our favorites, and I hope you'll love it too!
All oils are only good up to a certain temperature — their smoke point, where the oil starts to burn and forms harmful compounds, including carcinogens. For how to gauge frying temperature and pick the best oil for the job (and which to avoid), see the guide.
The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, see the guide.
If you're using a pre-made spice blend, be sure to check the ingredient list on the package. These blends often already contain salt, so factor that in or you risk over-salting the dish.