Other

Veal in tomato sauce

Veal in tomato sauce



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Preparation veal in tomato sauce:

The meat is cut into 5 mm thin slices and beat like a schnitzel, then rolled in flour, shaking off the excess.

Heat oil in a pan and fry the pieces of meat on all sides.

Add the sliced ​​garlic, wine and vinegar. Boil over low heat until the sauce evaporates. Cover the meat with water, add cinnamon and sugar and simmer until the meat is tender. Add the tomatoes with the sauce, salt, pepper and paprika.

Let it boil until the sauce thickens. Add the lemon juice at the end.


Veal meal in tomato sauce serve hot.

Good appetite !


We clean the potatoes and cut their squares. We wash the meat.


Heat the onion, add 2 tablespoons of pepper paste put in a homemade jar.


Add the diced meat. We add the wine.


Put a lid on and let the meat penetrate, if necessary add more water. Add the spices.


After 30 minutes, put the diced potatoes over the meat.


Let it boil under the lid for another 30 minutes, if necessary add more water. At the end we put the finely chopped parsley.


We cut the cabbage as big as we want. Add olive oil. Add salt and pepper. Put 4 tablespoons of sour cream, vinegar to taste, 2 tablespoons of sugar. We mix everything well.
Serve with cabbage salad.


Peel the potatoes and boil them for the garnish.

Melt 2 tablespoons of butter. The pieces of meat are washed and wiped well with a towel, then beat a little, add flour and fry on both sides.
Remove the pieces of meat, season with salt and pepper and leave in a warm place until the sauce is prepared.

Melt the rest of the butter. When it has warmed up, add the flour, little by little, and mix quickly so as not to make lumps. Gradually add the wine, lemon juice, salt and pepper. Mix well for 15-20 seconds, then turn off the heat.

Finely chop the two tomatoes and garlic cloves, mix, sprinkle with olive oil and match the taste with salt and a little dried basil.

Wrap the pieces of meat in bacon and place them in an oven tray on the bottom of which I put baking paper
Next we put the two slices of bread on which we place the tomato salad with garlic.
Put the tray in the oven for 10-15 minutes, during which time we will prepare the mashed potatoes.

In a large plate put a few tablespoons of puree, place the piece of meat on top, pour the sauce and season with chopped green parsley.

With the help of the function of keeping food warm for up to 24 hours, you are always ready to say "Welcome to the table!" Even if you are not near the Philips Multicooker when the heating time ends, the "KEEP WARM" function keeps the food warm.
Thanks to the adjustable valve for pressure control, the ingredients retain their nutritional values.

Serve the veal chop in hot lemon sauce with mashed potatoes.


For the gasket

For serving

Method of preparation

For the marinade

  • Mix Knorr Beef Concentrate with oil, apply evenly on the veal ribs and marinate for 3 hours.
  • Prepare a basic soup from Knorr Professional Beef Broth, vacuum the marinated ribs together with the soup and cook sous-vide at 65 ° C for 4 hours.

For the ribs

  • Remove the ribs from the sous-vide, glaze with Hellmann's Sos Barbeque and put in the preheated oven at 210 ° C for 10 minutes until they catch the crust.

For the gasket

  • Prepare golden potatoes or grilled vegetables, seasoned with Knorr Primerba Herbs of Provence.
  • Cut the potatoes into quarters and fry them in hot oil at 130 ° C for 5 minutes, then raise the temperature to 180 ° C and finish frying when the potatoes become crispy.
  • Wash and cut the vegetables into pieces, bake them on the hot grill.
  • Mix Knorr Primerba Herbs of Provence with olive oil and before serving, season the potatoes and vegetables.

For serving

  • Apply with a brush on the plate Hellmann's Sos Barbeque, place the flavored vegetables and veal ribs, sprinkle with finely chopped parsley on top.

What will you get

  • Access to free cooking classes
  • Recipes and tips from chefs around the world
  • The latest culinary trends

Subscribe now and you will enjoy recipes, international trends and many other news!

& copy 2021 Unilever Food Solutions | All rights reserved

Install the app on your iPhone Install the app on your iPad Install the app on your Android phone Install the app on your Windows phone

Click on the share icon below and choose add to home screen. Click on the share icon below and choose add to home screen. Click on the share icon below and choose add to home screen. Click on the share icon below and choose add to home screen.

Subscribe now and you will enjoy recipes, international trends and many other news!


Veal in tomato sauce - Recipes

Posted by Postolache Violeta on March 07, 2014 in mushrooms with sauce mushrooms in tomato sauce recipes with mushrooms fasting recipes | Comments: 3


Because we are fasting, obviously there could be no shortage of fasting recipes on the blog, and as I love mushrooms today, a recipe with mushrooms, bathed in a delicious and aromatic tomato sauce, a dish that will surely conquer you. Perfect with a steaming polenta next to it.
Ingredient:

1 kg mushrooms
2 red cans (about 800 ml)
2 teaspoons brown sugar
green parsley
Bay leaves
salt pepper
basil
oregano
thyme

Method of preparation:


Leave it on the fire for another 10-15 minutes then sprinkle with green parsley and serve.


Veal chops with red wine sauce

Marinate the veal chops in a mixture of 60ml olive oil, thyme sprigs and garlic. Leave them like this overnight in the fridge.

Boil the wine with half of the chopped salad for 15 minutes, until reduced to a quarter.

Melt the butter in a pan and cook the rest of the chopped salads, over medium heat, for 3 minutes. Add flour and mix well, then gradually pour the concentrated beef soup, stirring constantly until it boils and thickens. Add the already boiled wine and simmer for 30 minutes. Strain the sauce into a pot and season with salt and pepper.

Preheat the oven to 170C. Fry the marinated veal chops seasoned with salt and pepper in 2 tablespoons of oil, over high heat, for 3 minutes on each side, until golden brown.

Put the chops in the oven and let them brown for about 10 minutes, turning them once. (the meat should have a pink color in the middle).

Serve the meat with the prepared sauce and mashed potatoes.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Preparation

1. Bring 2 liters of water to a boil, add the cleaned and chopped vegetables, wine and meat. Season with salt and cook for 1 ½ hours, then leave to cool.

2. In a bowl or blender, mix the yolks, a pinch of salt, pepper and a pinch of lemon juice and mix all the ingredients well, at first slowly, then faster and faster, gradually adding the olive oil. After the sauce has started to emulsify, add the lemon juice. If the mayonnaise is "cheese", put an egg yolk in a clean bowl, mix vigorously and gradually, adding a little of the cheese mayonnaise. If you are in a hurry, you can use 250g of ready-made mayonnaise. When the mayonnaise is ready, add the tuna, anchovy fillets and capers and mix all the ingredients for a minute to obtain a creamy, lump-free sauce.

3. If you want a finer-toned sauce, you can add a few tablespoons of the cold soup in which the meat was cooked. You can also add a few pieces of vegetables cooked for soup, but you will have to blender all the ingredients again.

4. Drain and thinly slice the cold meat, arrange the slices on a plate. Pour the sauce over it and leave it to cool for at least an hour, so that the flavors blend slowly, after which it can be served.


Similar recipes:

Rizoto milanez

Milanese risotto with pressed ham, fresh or canned mushrooms, cheese bone soup and tomato sauce

Milanese macaroni

Milanese macaroni prepared with fresh or canned mushrooms, pressed ham and tomato sauce, served with grated cheese on top

Milanese breath

Milanese soufflé with boiled brown rice, tofu and grated zucchini, seasoned with dried basil

Milanese pork escalopes

Milanese pork escalopes, prepared with breadcrumbs, cheese and fresh mushrooms


Veal in tomato sauce and sardines

Veal in tomato sauce and sardines from: veal, oil, garlic, tuna in oil, sardines, lemon juice, egg, olive oil, dry white wine, caper, fruit vinegar, salt, pepper.

Ingredient:

  • 300 g of veal
  • 1 tablespoon oil
  • 1 clove of garlic
  • 50 g tuna in oil
  • 3-4 sardine fillets
  • juice of 1/2 lemon
  • 1 egg yolk as large as possible
  • 75 ml olive oil
  • 125 g sweet cream
  • 4 tablespoons dry white wine
  • 1 tablespoon caper
  • a few drops of fruit vinegar
  • salt pepper

Method of preparation:

The veal is well fried in oil and left to cool. The meat is cut into thin slices. He sits on a plate.

Press the garlic cloves, tuna and sardine fillets. Mix the egg yolk and lemon juice together with the poured olive oil one drop at a time until mayonnaise is formed.

Cream and wine are mixed, added to mayonnaise, thus obtaining a creamy sauce. Season.

The tuna sauce thus obtained is portioned on top of the veal and left in the fridge for 10-15 minutes. to penetrate.


Sardines in home-made tomato sauce. They can also be preserved for the winter! Masterclass!

Sardines are small fish, rich in omega 3 fatty acids, vitamins D and B 12, they contain a lot of protein and calcium. Today we present a delicious recipe for sardines in tomato sauce, which are very appetizing and flavorful, do not contain preservatives and can be eaten immediately after preparation or preserved in jars. If you like sardines in tomato sauce, try to prepare them at home, they are much tastier than those in stores.

ingredients

& # 8211 500 g of fresh or frozen sardines

& # 8211 salt, allspice, bay leaf & # 8211 to taste

Method of preparation

1. Thaw the sardines, cut off the head and eviscerate the fish.

2. Pour a few tablespoons of oil into a thick-bottomed pan.

3. Peel the onion, wash it under running water and cut it into pieces. Fry the onion in the pan.

4. Peel a squash, grate it and wash it well.

5. Grate the carrot and place it in the pan.

6. Wash the fish well and drain the excess liquid.

7. Add the sardines to the stewed vegetables, sprinkle with salt, sugar, bay leaf and a few allspice berries. Pour the tomato juice on top (mixed well with flour).

8. You can replace tomato juice with ketchup dissolved in water.

9. Tomato juice should completely cover the sardines and penetrate between the fish.

10. Saute the sardines over low heat for about 30 minutes. Then add a tablespoon of vinegar (if you want to keep the sardines longer) and simmer for another 5 minutes.

11. Then put the sardines in the prepared jars and staple them.


Video: Μοσχάρι μπρεζέ με κόκκινο κρασί u0026 λαχανικά. Yiannis Lucacos (August 2022).