Baked veal with sauce

I suggest you cook steamed veal in a slow cooker. The meat turns out very tasty, tender and juicy, and also healthy. Steamed dishes, if prepared correctly, turn out wonderful! Try it, this veal can be served with stewed or fresh vegetables - very tasty!

Ingredients

To steam veal in a slow cooker you will need:

veal - 600 g;

vegetable oil - 3 tbsp. l.;

paprika - 1 tsp;

seasoning for meat - 1 tsp;

salt - 0.5 tsp.

Cooking steps

It is advisable to divide the meat into 2 parts. Pour vegetable oil into a bowl, add salt, meat seasoning and paprika, stir the resulting mixture.

Dip the pieces of veal well on all sides into the prepared mixture and leave to marinate for 3-4 hours in a cool place.

Next, place each piece of veal on foil folded in half.

Carefully wrap each piece of veal in foil and place in the multicooker bowl to steam.

Pour water into a large bowl (half the bowl), place the bowl with meat on top. Set the “Steam” mode for 1.5 hours, close the multicooker lid. After the signal, open the multicooker lid and leave the veal in it for another 15 minutes. After this, carefully unfold the foil and serve the meat hot to the table. Veal steamed in a slow cooker turns out unusually juicy, tender and tasty.

Step 1: Wash and bandage the meat thoroughly.

Bandaging the meat is required to make it easier to cut after cooking. Therefore, we take twine and tightly wrap a piece of veal.

Step 2: Prepare the broth for the steamer.

Stir 2 bouillon cubes in water; it is over their steam that our meat will cook. With the help of a universal combination of various components included in their composition, the dish acquires an unusual, barely perceptible taste. Place the mixture on the stove and bring to a boil.

Step 3: Chop carrots and onions.

We cut the peeled carrots into cubes, the onion into 4 parts (if large) and into 2 parts (if medium).

Step 4: Add vegetables to broth.

Place the prepared vegetables into the boiling broth.

Step 5: Cook the meat.

Place the meat on the grill, after adding salt and pepper. Close the steamer with a lid. The cooking process takes approximately 40-60 minutes over medium-high heat. Important! You can check its readiness by poking the meat. with a fork, if a bloody or pink liquid forms at the site where the teeth enter, the product must be finished cooking.

Step 6: Remove the meat and vegetables from the steamer.

Remove the cooked vegetables and meat from the steamer, let them cool slightly and drain off any excess moisture.

Step 7: Cut the meat and vegetables into portions.

We cut the meat into the required number of servings. We do the same with vegetables.

Step 8: Serve the steamed veal.

Steamed veal is a universal dish. It is similar in quality to chicken meat, but has a higher calorie content. The fiber structure of veal is much more tender than that of pork or beef. Serving the dish will be much more impressive if you decorate the pieces with a large amount of herbs, mayonnaise or other sauce (to taste). You can serve the meat in a large dish, alternately spread with mustard on bread. A good combination is obtained with veal and mashed potatoes. Bon appetit!

Steamed veal will have a piquant taste and aroma if it is first coated with mustard;

Veal (like any other meat), which was prepared without frying and without adding oil, is considered a dietary product;

Interestingly, the “steam” method of cooking helps to almost completely preserve the vitamins and natural structure of the food.

Meat such as veal can be cooked in a slow cooker either simply in portioned pieces or as part of a complex stew with vegetables. This type of meat differs from beef in its relatively short cooking time and delicate taste.

Veal in a slow cooker Redmond

Prepare veal with vegetables in the Redmond slow cooker. In this recipe, all the ingredients combine well with each other: tender meat complements the taste of stewed vegetables and all this is combined with a rich broth.

Ingredients:

Veal fillet – 500 grams.
Potatoes – 3 pieces.
Onions - 1 piece.
Carrots – 2 pieces.
Tomatoes – 2 pieces.
Salt, bay leaf.

Method for cooking veal with vegetables in a slow cooker:

Wash and peel all vegetables.
Cut the veal into small pieces.
Finely chop the onion, cut the carrots and tomatoes into cubes.
Pour a little sunflower oil into the bottom of the multicooker bowl and fry the meat with onions, carrots, and tomatoes for 15 minutes on the “Fry” mode.
Coarsely chop the potatoes and cabbage and add to the meat and vegetables.
Salt, add spices, stir.
Turn on the multicooker to the “Stew” mode for one hour.
If you want more broth, add a little water.
A delicious dish for a family dinner is ready! Bon appetit!

Steamed veal in a slow cooker

Steamed veal in a slow cooker is a dietary dish. Lean meat will go well with a vegetable side dish. Be sure to prepare this meat before your guests arrive.

To steam veal you will need:

Veal fillet – 1 kg.
Lemon juice.
Salt and pepper - to taste.
Greens for decoration.

Cooking method:

Steaming veal in a slow cooker is very simple. Cut the veal into even portion pieces.
Rinse the meat slices with water, dry, salt, pepper and pour plenty of lemon juice. Let the meat marinate for about 30 minutes.
Pour water into the multicooker bowl, place the meat in a plastic basket and insert it into the pan.
Turn on the multicooker to the “Steam” mode for 40 minutes.
Garnish the finished veal with fresh herbs and serve.
Veal in a slow cooker is another recipe to add to your cookbook. Bon appetit!

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How to deliciously cook veal in a slow cooker

Veal is one of the most popular and healthy types of meat. This product is recommended to be eaten regularly: it helps prevent many diseases (for example, heart attacks and urolithiasis) and has a beneficial effect on the body as a whole.

Veal cooked in a slow cooker is an incredibly tasty dietary dish. Modern kitchen equipment will preserve all nutrients and make food light and low-calorie.

A simple recipe for juicy goulash

Goulash is an incredibly tasty dish, which, unfortunately, is avoided by many housewives, considering it difficult. Indeed, quite recently it was not so easy to cook goulash correctly. However, today everything has changed: it cooks very quickly in a slow cooker, and the cooking process does not cause any difficulties.

Ingredients:

1 kg of cut (neck part);
200 g carrots;
200 g onions;
120 g tomato paste;
4 cloves of garlic;
400 ml water;
30 ml olive oil;
a pinch of salt, black pepper and marjoram.

Cooking time – 2 hours 40 minutes.

Calorie content per 100 grams – 148 kcal.

Stewed veal in a slow cooker is prepared as follows:

Wash the cut thoroughly, remove films and cut into small strips;
Peel the vegetables. Chop the onion into half rings, carrots into small circles or strips;
Peel and chop the garlic. It is recommended to chop it into thin plates, but if desired, you can use a press;
Oil is poured into a bowl and the meat base and vegetables are placed in it. On the multicooker, you need to select the “Baking” mode and fry the goulash for about half an hour, remembering to stir;
While the ingredients are frying, prepare the sauce. Dilute tomato paste with water, season with spices, salt and mix;
When everything is ready, pour the sauce over the ingredients and, setting the “Stew” mode, simmer for about two hours.

Ready goulash can be seasoned with herbs: cilantro, parsley, dill or basil. This dish goes well with pasta, cereal side dishes and light salads.

Traditionally, roasts are cooked in pots, but with the advent of multicookers, many housewives have opted for modern equipment. And they did absolutely the right thing: now this dish is prepared faster and easier, and it turns out more refined and sophisticated.

Ingredients:

1 kg of calf shoulder blade;
1 kg of potatoes;
800 g champignons (or any other mushrooms);
250 g onions;
200 g bell pepper;
4 tbsp. olive oil;
salt, black pepper, coriander, bay leaf - to taste.

Cooking time – 50 minutes.

Read also: How I lost 19 kg in a month and a half

Calorie content per 100 grams – 452 kcal.

How to cook veal with potatoes and mushrooms in a slow cooker:

Rinse the potatoes, peel them, cut into small thin slices. Leave the potato slices in water for a while to rid them of excess starch;
Wash the mushrooms and cut into thin slices. Dried mushrooms must be pre-soaked, and fresh forest mushrooms must be boiled;
Rinse the spatula and remove films. Cut into small cubes;
Peel and chop the onion and bell pepper;
When all the preparatory processes are completed, you should grease the bowl with oil and place the meat in it. It should be fried in the “Baking” mode for a quarter of an hour, stirring occasionally;
After the allotted time, add vegetables and mushrooms. Also at this stage you should add salt and season the dish with spices;
After 10 minutes, add potatoes. Simmer for another 15 minutes.

This roast goes well with fresh herbs and sour cream. It is worth remembering that this recipe is not suitable for children under seven years of age due to the presence of mushrooms in it.

Exquisite pilaf with veal

Pilaf is a somewhat universal dish. Consisting of fairly simple products, it can become both an ordinary everyday lunch and a decoration for a holiday table. There are many prejudices about pilaf, one of which is that it is difficult and time consuming to cook. However, this is just a misconception. Pilaf according to this recipe will not take much of the housewife’s time and will appeal to everyone in the family.

Ingredients:

800 g ribs (you can use loin);
800 g rice;
1.5 liters of boiling water;
600 g onions;
600 g carrots;
4 tbsp. sunflower oil;
2-3 heads of garlic;
salt, pepper, turmeric, barberry - to taste.

Cooking time – 1 hour 15 minutes.

Read also: How I increased my breast size by 2 sizes in 1 week

Calorie content per 100 grams – 151 kcal.

Cooking steps:

Wash the ribs, cut into small pieces;
Peel the carrots and chop into strips. If desired, you can use a coarse grater;
Peel and rinse the onion. Cut into rings or half rings;
Saute the onion rings and carrot sticks in oil for 6-7 minutes until they become soft;
Once the time is up, add the ribs. Fry for about 10 minutes;
When the ingredients become soft, add rice evenly to them, stick in unpeeled washed garlic, spices, salt, pour boiling water over the ingredients and simmer for about half an hour. There is no need to stir the pilaf;
After the time has expired, you should not open the multicooker. Let the rice sit for at least 15 minutes.

The finished pilaf must be thoroughly mixed to evenly distribute all the meat and vegetables. It goes well with herbs and fresh tomatoes.

Steamed dietary meat

Steamed brisket can often be found in the diet of people who adhere to healthy eating rules and nursing mothers. A dietary and light dish is often classified as healthy, but not very tasty. And in vain: this dish will become one of the family’s favorite dishes if you prepare it correctly and show a little imagination.

Ingredients:

500 g brisket;
half a lemon;
salt pepper.

Cooking time – 20 minutes.

Calorie content per 100 grams – 105 kcal.

How to steam veal in a slow cooker:

Wash the fillet thoroughly and remove any films. Then cut into small cubes, add salt and pepper;
Season the pulp with the juice of half a lemon;
Place the prepared brisket on a steaming rack and cook for 15 minutes.

This recipe will surprise everyone with the sophisticated, multifaceted taste of veal and its lightness. It can be served with tomato salad or any vegetable side dish. This option will be a wonderful, satisfying and, at the same time, low-calorie dinner for anyone who cares about their health.

Baked veal with sauce

Baked veal fillet will be an excellent addition to the festive and everyday table. This delicate snack requires very little time and, despite its simplicity, is liked by both adults and children.

Ingredients:

1 kg veal loin;
1 tsp salt;
70 g butter;
1 tbsp. seasonings for meat;
200 g water;
2 tsp wheat flour.

Cooking time – 1 hour 30 minutes.

Calorie content per 100 grams – 110 kcal.

Step-by-step recipe for veal baked in a slow cooker:

Wash the fillet and remove any films. Rub with salt, oil, a special mixture of spices and let stand for at least a quarter of an hour;
Place the prepared fillet in a greased bowl. Bake for an hour in the “Baking” mode;
After the allotted time, remove the pulp from the bowl and let it cool. Cut into thin slices;
After baking, a fairly large amount of juice will remain in the bowl. This will serve as the base for the sauce. To do this, dilute 2 tsp in a glass of water. wheat flour and carefully pour this mixture into the gravy. It is necessary to simmer the sauce for about 10 minutes, stirring thoroughly and not allowing the flour to form lumps.

Baked fillet will be an excellent appetizer that harmonizes with many dishes: both tender and dietary, as well as high-calorie.

A few culinary subtleties

Cooking meat products has a lot of nuances. In order for the veal pulp to be perfectly cooked in a slow cooker, you should listen to the advice of experienced chefs.

It is best to cook more tender meats in a slow cooker. Preference should be given to tenderloin or sirloin - these pieces contain a minimum of fat and are soft and juicy;
Choose only fresh, chilled meat: old meat will be too tough, and frozen meat will be tasteless;
Often, unscrupulous sellers treat meat with various mixtures that neutralize the unpleasant odor of the old product and give it the desired color. In order not to make a mistake when choosing, you should press a little on the pulp. The fresh product has an elastic consistency - there will be no fingerprint left on it. If the mark remains, it means the product has been on the counter for a long time;
In order for the pulp to melt in your mouth, it is recommended to beat it a little. The meat will become more tender and the cooking time will be reduced slightly;
Don't forget about spices. Feel free to use paprika, white pepper, mustard, coriander, rosemary, tarragon - they add a wide variety of shades and make the taste more multifaceted;
A few raisins and prunes will make the dish more tender;
Experiment! Seasonings and products that are not in the recipe can significantly improve the taste and add new notes.

Bon appetit!

notefood.ru

Veal in a slow cooker - adapted and original recipes. Soufflé, rolls and cutlets - fry and stew veal in a slow cooker

Young veal is meat with wonderful texture and taste.

Veal recipes in a slow cooker - general cooking principles

Beef is considered tough meat, but if the dish according to the recipe is prepared from it, you can use little tricks. First of all, we will choose young veal and cook it in a slow cooker.

You can prepare complete meals from veal in a slow cooker by supplementing the meat with vegetables. It can be stewed with gravy or served with a sauce prepared separately. Wonderful rolls are prepared from veal, which are stuffed with dried fruits. A soufflé made from such meat is no less tasty; the dish turns out tender and retains the dietary value of the products.

When choosing veal, pay special attention to its appearance. Fresh meat should be firm and bright red in color. The veins of fat have a soft cream color. If there is external fat that is separated from the piece of flesh by a film, do not take such meat. This suggests that the slaughtered animal was not young.

Before cooking, purchased veal is thoroughly washed, removing from the pulp any small bones or wood chips that accidentally got into it during chopping. Then wipe dry with a towel, cut and proceed according to the recipe.

Veal in a slow cooker: recipe for tender and flavorful veal

Ingredients:

Half a kilo of veal;

Small lemon;

Large carrots;

Two spoons of Rkatsiteli or similar wine;

Large onion;

A teaspoon of dry thyme.

Cooking method:

1. Cut the carrots into thin slices and chop the onion into quarters of rings.

2. Cut the washed piece of veal into small strips.

3. To retain moisture in the meat, fry the pieces in hot oil over medium heat. Do not fry too much; as soon as the meat is golden brown, transfer it to the cooking bowl and pour in the remaining oil from the frying pan.

4. Add vegetables, pour in wine. Lightly add salt and pepper to your taste. Add thyme and mix well.

5. Scald the lemon with boiling water, cut it in half and squeeze the juice from one half. From the second, scrape the zest with a grater. Add a spoonful of freshly squeezed juice and a little less than 1/2 tsp. zest for meat.

6. Pour in a little more than half a glass of water and cook on the “Baking” option for no more than 40 minutes, stirring occasionally.

7. After this, switch the multi-pan to the “Stew” mode and continue cooking for about another hour.

Veal in a slow cooker: recipe for vegetable stew with mushrooms

Ingredients:

Veal – 300 gr.;

Fresh champignons – 250 gr.;

200 gr. frozen vegetable mixture;

Half a small lemon;

Refined sunflower oil – 1.5 tbsp. l.;

Spoon of unsalted tomato;

1 bay leaf.

Cooking method:

1. Cut the veal into pieces no larger than three centimeters in size and place in a cooking bowl with oil poured into it. Lightly fry the pieces of meat in the fry mode. Season with a little pepper and salt.

2. Dilute the tomato in 50 ml of drinking water and pour the tomato mixture over the meat.

3. Using a fine grater, scrape the zest from the lemon, add it to the veal and fry the meat until almost done.

4. Then add sliced champignons and frozen vegetable mixture to the meat. Add the bay leaf and mix well, bring to readiness.

Veal in a slow cooker: recipe for cutlets with porcini mushrooms

Ingredients:

Half a kilo of veal pulp;

200 gr. fresh porcini mushrooms;

One egg;

Two spoons of Riesling or Rkatsiteli;

Fresh parsley - 3 sprigs;

1/2 large lemon.

Cooking method:

1. Clean the mushrooms from debris and dirt. Rinse well and steam in a slow cooker for about a quarter of an hour. Then cool and chop as finely as possible.

2. Rinse the pulp, cut into large pieces and grind with a meat grinder.

3. Mix chopped mushrooms with minced veal, add wine, break an egg into the minced meat. Add salt to your taste and knead well.

4. Form the prepared minced meat into oblong, not too thick cutlets and place them in a steam container.

5. Pour about half a liter of warm water into the bowl and place the steam container on it.

6. Close the lid and cook the cutlets for half an hour in the appropriate mode.

7. Serve boiled potatoes as a side dish for the cutlets. When serving, place a thin slice of lemon on each and sprinkle with finely chopped herbs.

Veal in a slow cooker: recipe for rolls with dried apricots and prunes

Ingredients:

500 gr. veal (pulp);

100 ml Cabernet;

200 gr. dried apricots;

Pitted prunes – 250 gr.

Cooking method:

1. Rinse a piece of pulp, dry with a towel and cut into large layers of centimeter thickness. Try to cut across the grain.

2. Then beat all the layers intensively and put them in a bowl. Pour the wine over the veal pieces and marinate for at least 20 minutes.

3. Rinse dried fruits thoroughly. If necessary, if the berries are dry, soak them a little using warm water.

4. Lightly dry the meat from the marinade and salt it. You can pepper it a little.

5. Place equal amounts of prunes and dried apricots on each piece and wrap in rolls. To prevent the products from unfolding, tighten them in several places with a thick thread.

6. Pour at least 150 ml of water into the bowl and boil.

7. Place the prepared rolls in the bowl, program “Stewing”, turn on the timer for 2.5 hours, and close the lid.

8. Do not immediately remove the finished rolls from the bowl; let them soak in the juice for about a quarter of an hour.

9. To serve, slice each diagonally and pour over the juice from the bowl.

Veal in a slow cooker: recipe for thick gravy with prunes and nuts

Ingredients:

500 gr. veal tenderloins;

150 gr. prunes;

Three cloves of garlic;

50 gr. pine nut kernels;

Two onions;

100 ml of white Tamyanka wine;

Two spoons of flour;

Refined sunflower oil;

A small pinch of ground thyme.

Cooking method:

1. Scald prunes with boiling water, rinse them thoroughly and dry.

2. Chop the garlic with a knife.

3. Cut the tenderloin into small pieces of arbitrary shape. To ensure that the meat retains its juice and is not dry, fry it until golden brown over high heat in vegetable oil.

4. In the “Baking” mode, warm two tablespoons of oil well and put the onion cut into half rings into it. Stirring continuously, sauté for three minutes.

5. Then add fried veal and finely chopped garlic to the onion. Add prunes with nuts, add thyme and, stirring well, cook for another 10 minutes.

6. Pour wine into the meat and wait until the liquid boils.

7. Then add flour diluted with a glass of water, add salt and start “Stewing” for one hour.

Veal in a slow cooker: recipe for a delicate dietary soufflé with corn and peas

Ingredients:

Lean veal – 300 gr.;

A tablespoon of oatmeal;

20 gr. frozen corn and peas;

100 ml cow's milk.

Cooking method:

1. Cut the pulp into small pieces and grind in a meat grinder with the finest grid. The soufflé will be more tender if you mince the meat in a blender.

2. Stir oatmeal, pre-defrosted peas and corn, egg yolk and milk into the minced meat, add a little salt.

3. Beat the egg whites into a strong foam. Place it in the minced meat and mix gently.

4. Moisten small silicone molds with a small amount of vegetable oil and fill them with prepared minced meat.

5. Pour four glasses of water into the cooking container and place the container for steaming on it.

6. Place the filled molds in a container and turn on the “Steam Cooking” program, with a execution time of 40 minutes.

7. Place the finished soufflé on a plate, and place fresh vegetables next to it as a side dish.

Veal in a slow cooker: recipe for spicy veal with currant sauce

Ingredients:

One kilogram of lean veal;

A spoonful of nutmeg powder (freshly ground);

4 tbsp. l. – light honey;

Ground ginger – 2 tsp;

Carnation umbrellas;

A teaspoon of oregano;

Cinnamon powder, freshly ground – 2 tsp;

Three spoons of sugar;

300 gr. black currant;

Half a glass of Cabernet or other red wine;

8 peppercorns;

One large lemon;

Olive oil.

Cooking method:

1. Place the meat in cold water and soak in it for at least an hour. Then rinse, cut off the films and dry well. Cut the pulp into large portions.

2. Squeeze the juice from the lemon and mix it with honey and olive oil (3 tbsp.).

3. In a separate bowl, combine nutmeg with ginger, oregano, salt and pepper.

4. Using a silicone brush, coat the pieces of meat well with honey marinade. Pierce each piece in one place crosswise with the point of a knife and place an umbrella of cloves there.

5. Then season the meat with spices and place in the oil heated on “Frying”. Fry on both sides until lightly browned.

6. Then turn on the “Baking” option, pour in a little water and continue to simmer under the lid for 1.5 hours.

7. Place the washed currants in a saucepan or small thick-walled cauldron. Place the chopped lemon zest there and place on low heat.

8. As soon as the berries release their juice abundantly, pour in the wine, sprinkle with cinnamon and cook over low heat for 10 minutes. Don't forget to stir the sauce.

9. Add granulated sugar and peppercorns and cook for another five minutes. Cool and puree the sauce with a blender until smooth.

10. Place the finished pieces of veal into portioned dishes, pour generously with currant sauce. Rice or potatoes boiled in large slices are suitable as a side dish.

Veal in a slow cooker - cooking tricks and useful tips

Before heat treatment, it is advisable to soak fresh veal meat in water for some time to drain excess blood.

To prevent the cooked meat from being tough, its pieces are beaten with a culinary hammer.

To preserve the nutritional properties and taste of veal, it is advisable to fry it not in a multicooker bowl, but over high heat until the pieces are covered with a golden brown crust. And only after that transfer it to a bowl for further cooking.

zhenskoe-mnenie.ru

Steamed veal

To select by ingredients, enter their names separated by commas, for example: potatoes, beef

Meat dishes play a big role in our lives. They are a source of “long-term” energy, protein, and a whole complex of essential amino acids. It is precisely because people cannot imagine their life without meat that so many interesting recipes for its preparation have been invented. Even a simple technology can be surprisingly tasty, this is what we want to demonstrate in the recipe - steamed veal. The tender, juicy structure of meat fibers literally melts in your mouth.

Ingredients for steaming veal:

Veal 500 grams;
Carrots 1 piece;
Onion 1 head;
Greens (parsley, dill) to taste;
Running water 1 liter;
Ground black pepper to taste;
2 bouillon cubes (Maggi, Galina Blanca, Rollton);
Salt to taste.

Products not suitable? Choose a similar recipe from others!

Inventory:

Plate;
Cutting board;
Double boiler;
Thread for tying meat (chef's twine).

Steaming veal:

Bandaging the meat is required to make it easier to cut after cooking. Therefore, we take twine and tightly wrap a piece of veal.

Stir 2 bouillon cubes in water; it is over their steam that our meat will cook. With the help of a universal combination of various components included in their composition, the dish acquires an unusual, barely perceptible flavor. Place the mixture on the stove and bring to a boil.

We cut the peeled carrots into cubes, the onion into 4 parts (if large) and into 2 parts (if medium).

Place the prepared vegetables into the boiling broth.

Place the meat on the grill, after adding salt and pepper. Close the steamer with a lid. The cooking process takes approximately 40-60 minutes over medium-high heat. Important! You can check its readiness by poking the meat with a fork; if a bloody or pink liquid forms where the teeth enter, the product must be finished cooking.

Remove the cooked vegetables and meat from the steamer, let them cool slightly and drain off any excess moisture.

We cut the meat into the required number of servings. We do the same with vegetables.

– - Steamed veal will have a piquant taste and aroma if it is first coated with mustard;

– - Veal (like any other meat), which was prepared without frying and without adding oil, is considered a dietary product;

– - It’s interesting, but the “steam” method of cooking helps to almost completely preserve the vitamins and natural structure of the food.

Show more ↓

Veal cooked in a slow cooker is an incredibly tasty dietary dish. Modern kitchen equipment will preserve all nutrients and make food light and low-calorie.

A simple recipe for juicy goulash

Stewed veal in a slow cooker is prepared as follows:

Wash the cut thoroughly, remove films and cut into small strips;
Peel the vegetables. Chop the onion into half rings, carrots into small circles or strips;
Peel and chop the garlic. It is recommended to chop it into thin plates, but if desired, you can use a press;
Oil is poured into a bowl and the meat base and vegetables are placed in it. On the multicooker, you need to select the “Baking” mode and fry the goulash for about half an hour, remembering to stir;
While the ingredients are frying, prepare the sauce. Dilute tomato paste with water, season with spices, salt and mix;
When everything is ready, pour the sauce over the ingredients and, setting the “Stew” mode, simmer for about two hours.

Ready goulash can be seasoned with herbs: cilantro, parsley, dill or basil. This dish goes well with pasta, cereal side dishes and light salads.

Roast with veal and mushrooms

Ingredients:

1 kg of calf shoulder blade;
1 kg of potatoes;
800 g champignons (or any other mushrooms);
250 g onions;
200 g bell pepper;
4 tbsp. olive oil;
salt, black pepper, coriander, bay leaf - to taste.

Cooking time – 50 minutes.

Calorie content per 100 grams – 452 kcal.

How to cook veal with potatoes and mushrooms in a slow cooker:

Rinse the potatoes, peel them, cut into small thin slices. Leave the potato slices in water for a while to rid them of excess starch;
Wash the mushrooms and cut into thin slices. Dried mushrooms must be pre-soaked, and fresh forest mushrooms must be boiled;
Rinse the spatula and remove films. Cut into small cubes;
Peel and chop the onion and bell pepper;
When all the preparatory processes are completed, you should grease the bowl with oil and place the meat in it. It should be fried in the “Baking” mode for a quarter of an hour, stirring occasionally;
After the allotted time, add vegetables and mushrooms. Also at this stage you should add salt and season the dish with spices;
After 10 minutes, add potatoes. Simmer for another 15 minutes.

This roast goes well with fresh herbs and sour cream. It is worth remembering that this recipe is not suitable for children under seven years of age due to the presence of mushrooms in it.

Exquisite pilaf with veal

Ingredients:

800 g ribs (you can use loin);
800 g rice;
1.5 liters of boiling water;
600 g onions;
600 g carrots;
4 tbsp. sunflower oil;
2-3 heads of garlic;
salt, pepper, turmeric, barberry - to taste.

Cooking time – 1 hour 15 minutes.

Calorie content per 100 grams – 151 kcal.

Cooking steps:

Wash the ribs, cut into small pieces;
Peel the carrots and chop into strips. If desired, you can use a coarse grater;
Peel and rinse the onion. Cut into rings or half rings;
Saute the onion rings and carrot sticks in oil for 6-7 minutes until they become soft;
Once the time is up, add the ribs. Fry for about 10 minutes;
When the ingredients become soft, add rice evenly to them, stick in unpeeled washed garlic, spices, salt, pour boiling water over the ingredients and simmer for about half an hour. There is no need to stir the pilaf;
After the time has expired, you should not open the multicooker. Let the rice sit for at least 15 minutes.

The finished pilaf must be thoroughly mixed to evenly distribute all the meat and vegetables. It goes well with herbs and fresh tomatoes.

Steamed dietary meat

Ingredients:

500 g brisket;
half a lemon;
salt pepper.

Cooking time – 20 minutes.

Calorie content per 100 grams – 105 kcal.

How to steam veal in a slow cooker:

Wash the fillet thoroughly and remove any films. Then cut into small cubes, add salt and pepper;
Season the pulp with the juice of half a lemon;
Place the prepared brisket on a steaming rack and cook for 15 minutes.

Baked veal with sauce

Baked veal fillet will be an excellent addition to the festive and everyday table. This delicate snack requires very little time and, despite its simplicity, is liked by both adults and children.

Ingredients:

1 kg veal loin;
1 tsp salt;
70 g butter;
1 tbsp. seasonings for meat;
200 g water;
2 tsp wheat flour.

Cooking time – 1 hour 30 minutes.

Calorie content per 100 grams – 110 kcal.

Step-by-step recipe for veal baked in a slow cooker:

Baked fillet will be an excellent appetizer that harmonizes with many dishes: both tender and dietary, as well as high-calorie.

A few culinary subtleties

Cooking meat products has a lot of nuances. In order for the veal pulp to be perfectly cooked in a slow cooker, you should listen to the advice of experienced chefs.

It is best to cook more tender meats in a slow cooker. Preference should be given to tenderloin or sirloin - these pieces contain a minimum of fat and are soft and juicy;
Choose only fresh, chilled meat: old meat will be too tough, and frozen meat will be tasteless;
Often, unscrupulous sellers treat meat with various mixtures that neutralize the unpleasant odor of the old product and give it the desired color. In order not to make a mistake when choosing, you should press a little on the pulp. The fresh product has an elastic consistency - there will be no fingerprint left on it. If the mark remains, it means the product has been on the counter for a long time;
In order for the pulp to melt in your mouth, it is recommended to beat it a little. The meat will become more tender and the cooking time will be reduced slightly;
Don't forget about spices. Feel free to use paprika, white pepper, mustard, coriander, rosemary, tarragon - they add a wide variety of shades and make the taste more multifaceted;
A few raisins and prunes will make the dish more tender;
Experiment! Seasonings and products that are not in the recipe can significantly improve the taste and add new notes.

Bon appetit!