Don't know what to cook in the oven? Veal with potatoes is a fragrant and tasty dish that will harmoniously fit into both a routine diet and a festive menu for parties. It is important that the veal is marbled with fat, otherwise the meat will dry out during cooking.
How to cook veal: nuances and tricks
This is a universal product that can be used in recipes for a wide variety of dishes. Veal tenderloin is a good choice if you want meat that is lean and tender.
How to choose the right meat? Frozen veal turns out less juicy when baked, so try to buy fresh or chilled meat. Many cooks bake veal by wrapping it in foil or cling film.
What spices are best to use with veal? Be sure to add sprigs of rosemary, thyme, and oregano to the juicy meat. Chopped garlic will enhance the taste of the dish and saturate the aroma with new spicy accents.
Simple and delicious! Baked veal with potatoes
How to surprise guests and household members, what delicacy to serve as the main one for the holiday? A veal recipe in the oven is a win-win option, because preparing this dish does not take a lot of time and physical resources.
Products used:
- 1 kg of veal;
- 1 kg of potatoes;
- 200 ml chicken broth;
- 100 ml white wine;
- 25 ml olive oil;
- sage, rosemary.
Cooking processes:
- Bandage the meat, season with sprigs of fragrant spices. Fry the meat on both sides in a frying pan.
- While the meat is frying, you can peel the potatoes and cut them into pieces.
- Transfer the roast from the pan to a large baking dish and distribute the potatoes evenly.
- Season with broth and wine. Cook veal with potatoes in the oven, preheated to 180 degrees.
To see if the meat is ready, insert a toothpick into it after an hour. If the liquid comes out clear and not pink, the veal is ready. Fry the potatoes further until they are a nice golden brown color.
Steak with onion sauce
Another very simple recipe that will help out when you need to quickly prepare a meat dish.
Required ingredients:
- veal steaks - 3 pcs.;
- vegetable oil;
- onion - 1 pc.;
- salt;
- pepper.
Cooking process:
You can buy already cut steaks, or cut a whole piece of meat across the grain into slices about 2.5 cm thick.
Fry the onion in vegetable oil (not chopped too thin). Add slices of meat and fry on both sides alternately over high heat. Reduce heat, add pepper and cook in the pan for another ten minutes, turning occasionally. The specific time depends on the quality of the meat. The main thing is not to overcook, otherwise the meat will be tough.
Baked or fresh vegetables and salad are suitable as a side dish.
Bon appetit!
Frying meat in a frying pan
You bought a good piece of fillet meat at the market or supermarket and are confused by the abundance of options: what to do with it? Bake? Cook? No, fry it! How to fry meat in a frying pan? Nothing could be simpler. This process, moreover, should not be long. The meat must be dipped in well-heated fat, but not burnt, and fried until crusty, which precisely protects the product from being soaked in fat, preventing juice from leaking out. Plus, the crust is delicious! The meat in the frying pan must not be crowded and “fighting” for space. Do not pack it too tightly. The steam does not find a way out - a crust does not form. And during turning, the entire breading is often damaged - it sticks, it does not have enough frying temperature - there is not enough space.
Slicing and breading
It is necessary to cut the meat across the grain; the thickness of the piece varies. Portioned meat is beaten with a special hammer - wooden or metal. Then it will fry quickly and be juicy. Meat often needs breading, especially pork. If you are breading a cutlet in breadcrumbs, then press them carefully with the flat of a knife onto the meat so that they crumble less and do not burn in the pan. Sometimes it is used for breading batter (dough like pancake dough) - in pork chops, boiled products - veal legs, brisket, ham, for example. The batter crust is especially crispy and tasty, and the meat underneath retains its juiciness.
About fat
Usually the meat is fried in a small amount of fat. This is breaded meat in English (with blood inside), sautéed (the meat is quickly browned over high heat, and then cooked on the edge of a frying pan or in the oven). Most of the meat is fried in batter in a large amount of fat, but not all of it.
Maintain grade. Most often, only a certain part of the carcass is suitable for the dish you choose. As the hero of the film said, one sheep - one kebab! The age of the animal is of decisive importance. The older it is, the less likely it is to have a good roast. It can only be stewed or boiled. Before frying, it is very recommended to marinate the meat: at least with garlic and vegetable oil. Can be with mustard and lemon. Can be with herbs and vinegar. Salt when starting to fry! Stalik Khankishiev, a famous cook, performed an experiment with salt for fried meat, which was carried out with timing and a movie camera. The most beautiful and delicious piece was the one that was salted first. The palest and most rubbery is the one salted at the end of frying.
Degree of doneness
Keep in mind that only beef can be medium-cooked (which is the most prized) meat! And that’s not all. Lamb, veal and pork must be fully cooked! Now you know something about how to fry meat in a frying pan.
Roast pork
You will need: half a kilogram of pork, three hundred grams of mushrooms, carrots, salt, pepper, vegetable oil.
How to do it
How to fry meat in a frying pan? First you need to cut it into cubes, like goulash. Marinate in vegetable oil mixed with lemon juice and mustard for an hour.
Drain the marinade. Salt the meat and fry in vegetable oil in a heated frying pan, stirring occasionally, for ten to fifteen minutes, then add pepper, mushrooms and grated carrots. Fry over medium heat for another ten minutes until done.
Roast veal
Cut half a kilogram of veal across the grain into two pieces. You will also need olive oil, mustard, basil, butter, ground black pepper.
How to do it
Lightly coat a frying pan with olive oil and place over high heat. Do not heat until smoking, but very hot. Just have time to grease the pieces of veal with the same oil and sprinkle with pepper. Place the meat in the pan and reduce the heat. After five minutes, turn the pieces over and fry for another three minutes. Take it off the heat already. Brush with butter, sprinkle with fresh basil and bon appetit! Here's how to fry meat in a frying pan correctly!
Even those housewives who come into the kitchen only on holidays to cut sausages from the grocery store on the occasion of sanitary day in a cafe-restaurant can prepare the recipe. The list of ingredients includes onions and carrots, and among the spices are coriander and red pepper. It is clear that you can experiment with the composition of spices to suit your taste. The most important thing, of course, is selected, preferably very fresh veal - lean, dietary meat, which is also good for children to eat.
Paradise for foodies! Juicy meat with potatoes and spices
Who wouldn't want to try this tender veal with potatoes? In the oven you can cook a real culinary miracle that will serve as a nutritious dinner or lunch.
Products used:
Place the veal on a baking sheet. Season with salt, onion rings, white wine, saffron, pepper and bay leaf. Marinate for about 2 hours. Boil the peeled potatoes for half an hour.
Preheat the oven to 180 degrees. When the potatoes are cooked, drain the water and add the ingredient to the meat. Season generously with olive oil and bake for an hour until the meat and potatoes are browned. Grind the finished veal.
How to choose meat
Veal loses in only one way: it is more difficult to cook, since the meat of young calves is tougher and drier due to a thin layer of fat. Frying a veal steak in a frying pan is quite a troublesome task; most of the time will be spent preparing a piece of meat for frying. By the way, pay close attention to. It should be:
- Uniform light pink color.
- The fat layer is white, as it turns yellow only with age.
- The meat has elasticity and quickly restores its original position when pressed with a finger.
- Smell like fresh milk.
When a suitable piece has been selected, let's talk about how to fry a veal steak correctly.
Canadian traditions: tender meat and potato side dish
Is it possible to cook juicy and soft veal in the oven? Certainly! The flavorful meat becomes even better when seasoned with sweet maple syrup. For added nutrition, add beans.
Products used:
Cooking processes:
- Prepare the ingredients: peel the potatoes and onions, rinse the celery under running water; cut the vegetables into large cubes.
- Slice the veal and sprinkle with flour (set aside the rest).
- In a large Dutch oven or saucepan, heat 2 tablespoons (30 ml) oil over medium heat; fry the meat, transfer to a plate.
- Reduce heat to medium; add onion, celery, pepper and bay leaf to pan.
- Cook, stirring, for about 3 minutes. Sprinkle with remaining flour and continue cooking for 1-2 minutes.
- Gradually add maple syrup, vinegar, and mustard to broth; bring to a boil, scraping up any brown bits from the sides of the pan.
- Return the veal breast to the container, cover and bake in the oven at 160°C for 1 hour, turning every half hour.
- Add potatoes. Bake for 60-90 minutes until meat is tender and roots are tender.
Transfer the finished roast to a board, wrap in foil, and leave for 12-17 minutes. Transfer the potatoes to a plate. Boil the sauce and cook until the aromatic seasoning reaches the desired consistency.
Preparation
Before you start frying delicious beef, you need to rinse it well and dry it. Chop the fillet into pieces across the growth of the fibers, removing large veins and film. If you cook entrecote (meat with a bone) or steaks, then you don’t need to cut anything. To soften the product, it is recommended to beat it with a special kitchen hammer. This method destroys the structure, eliminating the space between the fibers that gives the meat its elasticity.
It is recommended to fry in a frying pan with thick walls, which heats up evenly. The cooking time for portioned bars is about a quarter of an hour over medium heat with the lid open. A steak, for example, can be fried in eight minutes on a grill pan.
Veal chops with fried potatoes and gorgonzola
How can you diversify the usual veal in the oven? Season the potatoes with crumbly crumbs of soft cheese. For extra heat, use red pepper flakes and black peppercorns.
Products used:
Preheat the oven to 200 degrees. Cut the peeled potatoes into cubes and place them on a baking sheet in neat rows. Bake for 25-30 minutes until the sides are golden brown and crispy.
Heat the oil in a frying pan. Add veal; cook 2 to 3 minutes on each side until ribs are browned. Place the container in the oven; bake for an hour. Remove the pan, transfer the meat to a platter and cover with foil. Mix the broth with vinegar and boil over high heat. Pour the resulting sauce over the meat and potatoes, sprinkle with aromatic cheese.
Chop
- 500 gr. beef tenderloins;
- 2 eggs;
- 2 tbsp. l. mustard;
- 100 gr. hard cheese;
- 200 gr. breadcrumbs;
- sunflower oil;
- spices.
Cut the meat, beat each slice, rub with spices and brush with a thin layer of mustard, leaving to brew for an hour and a half. Grate the cheese on a fine grater and mix with the breading, and beat the eggs in a separate bowl. Dip the chops into the eggs, roll in the cheese mixture and place in a bowl with hot vegetable fat. You need to fry the fillet for three minutes on one side, then turn it over and bake for another two minutes on the other.
