Tender Braised Veal with Vegetables

 

Tender Braised Veal with Vegetables

Servings: 4

Ingredients:

• Boneless veal – 1.3 lbs (600 g)

• Onion – 5.3 oz (1 medium onion)

• Carrot – 3.5 oz (1 small carrot)

• Bell pepper – 5.3 oz (1 large pepper)

• Tomato juice or pureed tomatoes – 7 fl oz (1 cup)

• Garlic – 2 cloves

• Olive oil – 2 tbsp

• Water or broth – 5 fl oz (1/2 cup)

• Salt, pepper – to taste

• Spices (e.g., paprika, oregano, bay leaf) – to taste

Instructions:

Preparation:

• Cut the veal into 1-inch (3 cm) cubes. Dice the onion, grate the carrot (medium), slice the bell pepper into strips, and mince the garlic.

• Heat 1 tbsp of olive oil in a heavy-bottomed skillet or Dutch oven. Brown the veal on all sides over medium-high heat (approximately 5–7 minutes). Once evenly seared, transfer to a plate and set aside.

• Pour the remaining tablespoon of olive oil into the skillet. Sauté the onion until translucent (2–3 minutes). Stir in the carrot and bell pepper, and cook for 5 more minutes. Pour in the tomato juice or pureed tomatoes (whichever you prefer). Add the minced garlic, salt, pepper, and spices. Mix well.

• Return the veal to the skillet. Add water or broth, cover, and simmer on low heat for 60 minutes, stirring occasionally. Remove the lid and cook for an additional 10 minutes to thicken the sauce.

Nutrition (per 3.5 oz/100 g):

• Calories: 115, kcal

• Protein: 12.8 g

• Fat: 5.6 g

• Carbohydrates: 3.2 g

Total Cooking Time:

• Prep: 15 minutes

• Cooking: 75 minutes

• Overall: 90 minutes

Enjoy your hearty and flavorful meal!