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Veal stewed with vegetables
Veal stewed with vegetables in yogurt absorbs the flavor of all the products that happened to be in the pan at the same time. Natural yogurt creates a moderately acidic environment that softens the meat fibers. When veal and vegetables are stewed in yogurt, a delicious and not overly fatty sauce appears in the pan. To prevent the meat from being perceived as dietary, spicy seasonings and pieces of dried chili pepper are added. The sharpness of the spices will not destroy the mild flavor of the yogurt dressing, but will only slightly adjust it. Pickled olives are an original accent that gives the dish a unique individuality.
Caloric value: 109 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- veal – 500-600 g;
- natural yogurt – 200 ml;
- onion – 1 pc;
- carrot – 1 pc;
- pickled olives – 60 g;
- sunflower oil – 60 ml;
- salt – 1 tsp;
- Provencal herbs – 1 tsp;
- dried chili pepper – ¼ tsp;
- water – 200-250 ml.
Preparation
- Veal stewed with vegetables is soft, aromatic meat. For stewing, choose a piece of fillet without fat and membranes. Cut the meat into small pieces and place it in a pan with heated vegetable oil.
- Sauté the veal over medium heat for 12-15 minutes. A crispy crust is not needed; just wait for the color of the meat pieces to change.
- Dice the carrot and onion, pour the chopped vegetables into the pan with the hot meat, and stir.
- Fry the veal and vegetables for 5-6 minutes without covering the pan.
- Pour the veal with natural yogurt.
- Sprinkle the meat with salt, chili pepper, and Provencal herbs.
- Stir the contents of the pan.
- If you stew the meat in undiluted yogurt, the sauce will turn out sour and too thick. To achieve a pleasant taste and good quality sauce, mix the yogurt with water. Add regular cold water and stir the meat and vegetables again. Place the pan over medium heat. When the yogurt sauce comes to a boil, reduce the heat and cover the pan. Stew the veal in yogurt for 40-50 minutes.
- The meat is considered ready when a piece separates into fibers when pressed with a fork. Transfer the veal and yogurt sauce to a plate, garnishing with rings of olives. Veal stewed with vegetables in yogurt in a pan goes well with any pickled vegetables, but olives will create a special non-trivial taste.
A good supplement for stewed veal will be some kind of flour products. For example, pieces of meat and sauce can be placed into freshly baked pita pockets. Pieces of meat with olives can be wrapped in thin wheat pancakes; this filling will be tastier than the usual minced meat.
Simple side dishes for veal stewed in yogurt are also not excluded; any types of pasta made from durum wheat will do.
