Braised veal with gravy
Description
The recipe won't take much time. To keep the meat juicy, sear it over high heat, uncovered and without salt. Once the veal turns brown, add the vegetables. Besides onions and carrots, I often add celery or prunes, which add new flavor notes. You can substitute tomato paste with fresh tomatoes. I don't specify the amount of water—use as much as you prefer. For a thicker sauce, add 500–600 ml; for a thinner one, 700–800 ml. Try preparing my braised veal with sauce—I'm sure you'll enjoy it. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients, wash the meat, peel the vegetables. Let's get started!
- 2
Step 2
Cut the meat into small pieces.
- 3
Step 3
Quickly fry the meat in vegetable oil over high heat.
- 4
Step 4
Add the carrots and onions, sauté for another 5 minutes.
- 5
Step 5
Add finely chopped garlic. Mix and sauté for one minute.
- 6
Step 6
Add boiling water (the amount depends on how much sauce you want to end up with, but keep in mind that almost half will evaporate during an hour of simmering), salt, pepper, paprika, bay leaf, sour cream, and tomato paste.
- 7
Step 7
Simmer the meat for 1 hour; by this time the veal will become tender and soft. If not, extend the cooking time. Five minutes before the meat is done, mix the flour with three tablespoons of water.
- 8
Step 8
Pour in the flour mixture, stir, and the sauce will begin to thicken. Remove the bay leaf.
- 9
Step 9
Add finely chopped herbs, mix and remove the meat from the heat.
- 10
Step 10
Can be served.