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Veal with prunes

Veal Braised with Prunes

Delicious veal braised in a marinade with prunes. As it braises, the veal soaks up the flavor and aroma of the prunes. This goulash is wonderfully tasty and the meat comes out tender. For braising, I used the brine from canned cucumbers — pickle brine works too. Any prunes will do: pitted, unpitted, smoked, or simply dried without any smokiness. That said, a hint of smoke gives the dish a more pronounced flavor and aroma.

Elena

Recipe author

Composition / ingredients

Servings:

Veal

500

Prunes

100

Onion

Carrot

Meat broth (veal broth)

0.5

Marinade (brine from canned vegetables)

Bay leaf

Table salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 8 g

Fats 29 % 6 g

Carbohydrates 33 % 7 g

110 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

To make a delicious veal goulash, you'll need boneless veal, onion, carrot, prunes, veal broth and marinade, and a little salt. Gather the ingredients from the list, peel the vegetables, then wash everything.
Step 2:

Cut the veal into large cubes.
Step 3:

Cut the onion into rings.
Step 4:

Cut the carrot into either cubes or sticks.
Step 5:

Put the cut veal, onion rings, carrot sticks, prunes, and bay leaf into a pot and stir.
Step 6:

Pour the marinade into the pot first and stir again, then add the broth.
Step 7:

Set the pot with the veal, prunes, and vegetables on the stove, bring to a boil, reduce the heat to the lowest setting, and cover. Braise the meat with the prunes for one hour.
Step 8:

After an hour, add the salt, stir, cover again, and keep braising for about another hour over low heat.
Step 9:

After that hour, take the pot off the heat — the veal with prunes is ready.
Step 10:

Serve the veal with prunes hot, over a side dish.