Braised meat in its own juice
Description
You can basically braise any kind of meat in its own juices. Veal simply cooks faster than beef, plus it's not as fatty as pork. For preparing braised meat in its own juices, I took a choice piece of veal and decided to make a mushroom sauce to go with it. This step is up to your personal taste—some people might not like mushrooms with meat. See the recipe below.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the meat and remove excess fat or film.
- 3
Step 3
Cut into small cubes.
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Step 4
Heat a frying pan and add a little vegetable oil. Place the meat on the pan and reduce the heat to low.
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Step 5
Cover the meat with a lid and let it simmer. You can turn it occasionally.
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Step 6
Under a closed lid, veal will simmer for about 2 hours, or even 2.5.
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Step 7
When there is enough foam (liquid) in the meat, add allspice and other spices to taste.
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Step 8
While the meat is simmering, let's prepare the sauce (you can call it gravy). By the way, this mushroom sauce goes wonderfully not only with meat, but also with mashed potatoes and other dishes. Finely chop the onion into small cubes.
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Step 9
And grate the carrot on a grater.
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Step 10
You can use regular mushrooms, such as button mushrooms.
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Step 11
Chop the mushrooms finely. Sauté in oil on a heated skillet.
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Step 12
After about 10 minutes, add the onion and carrots. Add salt and simmer for 20-25 minutes.
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Step 13
When the mushrooms with vegetables are well stewed, add cubes of sliced processed cheese on top and sprinkle with paprika.
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Step 14
Mix the mushroom sauce until smooth. Add garlic to taste, if desired.
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Step 15
You can add bay leaf to the meat 5 minutes before it's done. An important point: if there is not enough natural juice in the meat, add water occasionally to prevent the meat from burning.
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Step 16
Serve the finished stewed meat in its own juice best with mashed potatoes and mushroom sauce. You can also add some fresh, seasonal vegetables.