Stewed veal in its own juice

The meat turns out soft and juicy, it will be adored by children, husband and even grandmother.
It is very important for the dish - fresh veal. If possible, not frozen. Then the meat will melt in your mouth.
Thanks to the addition of flour, the gravy turns out thick and satisfying.
I cook this dish sometimes for two days. Since it goes well with potatoes, and with vermicelli, and even with porridge.
It is better to keep the meat in the marinade not in the refrigerator, but to cover it with cling film and leave it at room temperature for 30 minutes. This way the marinade will soak our veal faster.
By the way, those who do not like veal can replace it with pork or other meat. Only it is necessary to stew pork for at least an hour, and even longer. And the gravy will be a little greasier. Men like it with pork too, sometimes the husband even eats without a side dish, just with bread.
Soy sauce adds a special flavor to the dish. You can also add dry Provencal herbs. For a special taste.
This dish can be prepared for every day and for a festive table. Satisfying, delicious and cost-effective. Any hostess will be able to cook it flawlessly.
This recipe is many years old, I was taught it by my grandmother's sister. She was making gravy in a cast-iron cauldron. And cooked homemade egg noodles for the dish. Your husbands will definitely ask for supplements.
Feel free to experiment! If you like tomatoes, you can add 1-2 teaspoons of tomato paste and the gravy will have a completely different taste, but I assure you, no less wonderful! Delicious cooking!