Braised Veal
Description
Veal is considered low-calorie meat due to its low fat content, so it's very important not to overcook it, otherwise the meat will become too dry to eat. You can stew veal, but it's even better to prepare slow-cooked veal at home—this way the meat becomes tender and melts in your mouth. I usually cook it like this: first, I roast the meat in the oven for two hours with plenty of onions, then I return it to the oven for another hour, this time with sauce. Every time I follow this simple recipe for slow-cooked veal, the meat turns out incredibly tender and juicy—I've tested it many times with great results.
Instructions
- 1
Step 1
First, rinse the meat, cut it into small cubes, and place it in a baking dish.
- 2
Step 2
Peel the onion, cut it into fairly large pieces, and place it on top of the veal.
- 3
Step 3
Pour 200 ml of water into the mold, add vegetable oil, cover the mold with a lid, and place it in a preheated oven at 180 degrees for 2 hours.
- 4
Step 4
When the two hours are almost up, you can start preparing the sauce: mix sour cream, mustard, flour, and salt in a bowl, and add ground pepper to taste.
- 5
Step 5
After two hours, remove the dish from the oven and mix the meat with the onion.
- 6
Step 6
Pour the prepared sauce over everything and place the dish in the oven for another 45-50 minutes.
- 7
Step 7
After the time has passed, remove the meat from the oven and stir the contents of the dish once again.
- 8
Step 8
Now you can serve the braised veal. Enjoy your meal, everyone!