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Stewed veal in its own juice

Veal Braised in Its Own Juices

A great match for any side dish — and delicious! You probably have everything you need for this right in your fridge. It's fast, affordable, and tasty, pairs with any side, and the meat melts in your mouth. You're going to love it!

Yana

Recipe author

Composition / ingredients

Servings:

Veal

500

Onion

Flour

Water

100

Fresh herbs

Soy sauce

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 13 g

Fats 34 % 10 g

Carbohydrates 21 % 6 g

147 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Cut fresh veal into slices and add salt, pepper, soy sauce, and onion. Marinate for 30 minutes.
Step 2:

Heat a skillet and sear the meat until golden brown.
Step 3:

Transfer to a pot, add a little water, and braise over low heat.
Step 4:

Stir 1 teaspoon of flour into a cup of warm boiled water, mixing well so there are no lumps.
Step 5:

Add it to the meat. Braise over very low heat for 40 minutes, stirring occasionally.
Step 6:

When it's done, garnish with fresh herbs to taste. Enjoy!

The meat comes out soft and juicy — the kids, your husband, even grandma will love it. The one thing that really matters here is fresh veal; if you can, use unfrozen meat, and it'll melt in your mouth. The flour makes the gravy thick and satisfying. I sometimes make this to last two days, since it goes so well with potatoes, egg noodles, and even grains. It's better to marinate the meat at room temperature under plastic wrap for 30 minutes rather than in the fridge — the marinade soaks in faster that way. If you're not a veal fan, you can swap in pork or another meat; just braise pork for at least an hour or more, and the gravy will come out a bit richer. This recipe is generations old — my grandmother's sister taught it to me. She made the gravy in a cast-iron pot and served it with homemade egg noodles. Feel free to experiment: if you like tomatoes, stir in 1 to 2 teaspoons of tomato paste and the gravy takes on a completely different, but no less wonderful, flavor. Happy cooking!