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Veal rolls with tomato sauce

Veal rolls with tomato sauce

"Paupiettes de veau" = "Small escalopes" of veal that we beat thinly, then fill them with a tasty "farce" of pork, finely chopped and mixed with spices and seasoned in a little butter. We tie them with a string and cook them.

  • 4 veal rolls (homemade with veal and minced meat or from a butcher)
  • 1 onion
  • 1 clove of garlic
  • 1 small jar with tomato sauce (homemade sauce in my case or whole canned tomatoes or 4 fresh tomatoes)
  • 2 teaspoons of concentrated broth
  • 1 glass of warm water (or white wine)
  • 1 teaspoon sugar (to reduce acidity)
  • olive oil or margarine
  • salt, pepper, herbs

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Veal rolls with tomato sauce:

Heat the oil in a deep frying pan on the fire. Put the rolls and let them brown on all sides for 5 minutes.

Add the spices (salt, pepper). Once browned, add the onion and garlic to the pan.

When the onion and garlic are well browned, add the tomato sauce, broth and glass of water. Season again (salt, pepper, herbs).

Cover and simmer for 30 minutes.

10 minutes before remove and cut in half.

Remove the string. Cook them for another 10-15 minutes in the tomato sauce.

Serve with mashed potatoes (recipe here) or rice (recipe here). Good appetite !!!!!

Tips sites

1

Optionally if you want you can put: white wine, olives, mushrooms


Mushroom roll (fasting)

Ingredient:

  • 150 ml oil
  • 150 ml of water
  • salt
  • brewer's yeast as big as a walnut
  • flour

For the filling you need:

  • 2 boxes of mushrooms (you can also use sponges if you have: mushrooms, opintici)
  • 6 onions
  • 1 carrot
  • 2 cups rice
  • salt and pepper

Dough preparation method:

First knead a dough of oil, lukewarm water, yeast, salt and flour. Leave to rise for an hour in a warm place. That: while the dough rises, you prepare the filling.

How to prepare the filling:

seethe mushrooms (if raw) and carrots. Stir in the chopped onion and pass everything (after they have cooled) through the mincer: the mushrooms, the carrot and the onion.

Wash the rice and boil it a little in the water to swell. Add the rice to the chopped composition, then season with salt and pepper to taste.

Form the roll as follows:

Divide the dough into two equal parts, spread 2 sheets on the table using the rolling pin and flour. Divide the mushroom composition in two. spread evenly on each sheet, roll them and put them in the pan greased with oil, then put them in the oven for 20-30 minutes.


Veal kidneys with sauce

Veal kidneys with sauce from: kidney, lemon juice, salt, pepper, oil, onion, parsley, flour, wine, pepper, paprika.

Ingredient:

  • 750 g of veal kidneys
  • juice from 0 lemon
  • sea ​​salt
  • pepper
  • 2 tablespoons olive oil
  • 2 tablespoons chopped onion
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons flour
  • 2 tablespoons white wine
  • 50 ml concentrated chicken soup
  • 1 bay leaf
  • 1/2 dried hot pepper
  • paprika

Method of preparation:

Leave the kidneys for 10 minutes in lemon juice, clean and cut into pieces. The kidney pieces are then washed with hot water, dried and seasoned with salt and pepper.

Fry in oil on all sides, remove from the pan and keep warm. Fry the onion and parsley in the fat in which the kidneys were fried.

Add flour to the hardened onion and heat, then add the wine and soup, bay leaf and hot pepper. Season with paprika, salt and pepper.

Allow the composition to boil until stirring, stirring constantly, then add the kidneys and simmer for another 5 minutes. The kidneys must remain pink inside.


CALF STEW

The veal stew prepared in this way is one of the tastiest. Training takes time to wait, but it's worth it. Anyway, while we are in the oven, we have time to do something else

INGREDIENT:
(for 6 servings)

500 g of veal
2 tablespoons flour
2 tablespoons palm oil
2 tablespoons butter
1 medium onion
100 g chives
1 small carrot
1 little celery stalk (celery)
1 teaspoon mustard
3 cloves garlic
1 paprika powder
200 g champignon mushrooms (canned ones also work)
200 ml of soup
150 ml wine
1 cup tomato juice
2 tablespoons tomato paste
1 tablespoon (toasted) fresh cream from Dr. Oetker (or sour cream for cooking)
1/2 teaspoon thyme
1-2 bay leaves
peppercorns
salt

To be served:
400 g penne paste

We roll the meat cut into cubes in flour then we harden it on both sides in oil and butter, only until it changes color.

Remove the meat on a plate and heat the grated carrot, finely chopped onion, chopped onion and finely chopped celery in the same oil.

Then add the mustard and crushed garlic, sprinkle with a powder of sweet (or spicy) paprika and continue to heat, stirring continuously for a maximum of 30 seconds.

Put the meat back in the pan, stir and simmer for another 2 minutes. After this interval add the soup, wine, tomato juice, tomato paste, bay leaves, thyme and peppercorns.

We move the stew in a cast iron bowl with a lid (or in a yena bowl) and put it in the preheated oven at 160 ° C for 1 hour with the lid, then at 180 ° C for another 30-45 minutes with the lid on. Heat the mushrooms, put them in the stew and leave the dish in the oven without a lid until the sauce thickens.

We orient ourselves and prepare the pasta 10-15 minutes before removing the veal stew from the oven.

When it is ready and take it out of the oven, add fresh creams and salt to taste.
Drain the pasta and put it on the plate. Put the stew over the pasta and sprinkle a little green parsley.


Calf stew with tomatoes and wine

When it comes to meat, all our roads lead to Selgros. And yes they are quite common because I have in my family three hardened carnivores for which the word vegetarian is just a myth :). I said three, I'm a fan of vegetables and dairy, but I admit that I don't give up when it comes to a barbecue or a tender and well-roasted steak.

Although the Selgros store is exactly at the other end of town, I enjoy visiting it, not for the articles I write but for the simple fact that there I find the most assortments of meat and most importantly always fresh. I tested this on my visits, I was on holidays or at closing time and I was pleasantly surprised to find that every time the stands were well stocked with fresh goods.

This time I chose to cook a recipe with veal, namely a stew with many tomatoes, wine and well seasoned with marjoram and thyme. In general, Transylvanians cook almost all types of meat in a similar way and the term stew is common (I did not know where it comes from but I promise this until next time) so the recipe may sound familiar.

Let's see what it's about and then maybe we can draw some small conclusions, Transylvanian of course :)

  • 1.5 kg of veal (if there are ribs the better)
  • 250g cherry tomatoes
  • 2 - 3 large white onions
  • 200ml dry red wine
  • 2 strands of fresh thyme or ½ teaspoon of dried thyme
  • ½ teaspoon marjoram
  • salt, fresh pepper
  • 4-5 tablespoons oil or if you have 1 tablespoon lard
  • optionally a kapia pepper

We wash the meat well and cut it into larger pieces.

Heat the oil in a larger saucepan, add the cleaned and chopped onion not very finely (without the onion the sauce would not be sweet and good, without the sauce we would have nothing to eat the polenta), leave for 2-3 minutes and then add the meat. Let it brown and add the wine, leave for another 2 minutes and fill with water just enough to cover the meat, then add the thyme and marjoram.

Let it boil for about an hour then add the whole tomatoes, salt and until the meat boils if you don't have small children like me you can drink the remaining wine :)

If necessary, fill it with water, the idea is not to put too much from the beginning.

When the meat is cooked, put it on a polenta and let the food drop a little. Stir carefully so as not to crush the tomatoes.

Grind the pepper on top and the slaughter can begin :)

  • visits to the meat district of Selgros are addictive
  • good stew as in Transylvania you rarely find

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Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


What meat is used in veal schnitzel?

Usually written on the package: schnitzel. There are thin slices of lean meat from the hind leg (veal leg) & # 8211 nut or fricandou. The older the beef, the harder it is to chew :). You will also notice by the color of the raw meat & # 8211 if it is pinker it means that it is younger, if it is cherry, eggplant, it means that it is old. Everything is relative.

From the quantities below results 4 servings of veal schnitzel with tomato sauce and pasta & # 8211 Piccata Milanese


Veal pulp with tomato sauce and green pepper

Season the piece of meat with salt and ground pepper. Fry on the grill pan to form a red crust on top. Then transfer the meat to an oven tray, pour the oil, add the tomato sauce and another 200 ml of water and beans. green pepper, green onion and sliced ​​garlic. Cover the pan with aluminum foil and bake at 220 degrees until the meat is done inside.

Put the foil aside and slice the meat. I made a mashed potato together.

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


How to cook beef rolls stuffed with pickles?

I heated a large frying pan with higher walls. I poured 2 tablespoons of olive oil in it and browned the meat rolls. I turned them on all sides, over high heat, to catch a little color, to caramelize a little.

I poured the glass of red wine (I had a Cabernet) and waited for the alcohol to evaporate from it (2 minutes) after which I added the canned tomatoes, the concentrated tomato paste and a large spoonful of paprika (sweet paprika). Paprika, in addition to aroma and taste, will also help to bind and thicken the sauce. I added salt and ground black pepper.

I also pressed the garlic cloves directly in the pan and mixed everything with a wooden spoon. Finally I poured 500 ml of hot water to have enough liquid (almost to cover them), I put the lid on the pan and set the fire to minimum. From now on, it will have to simmer for at least an hour and a half, until the meat is tender and the fork enters it easily. It must be mixed in the pot every 30 minutes and the liquid is filled if it drops too much.

Cooking variants of these beef rolls with tomato sauce

  • in the pressure cooker & # 8211 kukta & # 8211 40-45 minutes from the time this bandage (enters boiling mode). Be careful not to put so much liquid because it will not drop.
  • in the oven, in a heat-resistant dish with a lid & # 8211 2 hours at 180 C with checking and mixing for 45 minutes and filling the liquid if necessary.
  • in slow cooker & # 8211 6 hours on LOW & # 8211 you don't have to put much liquid here either because it doesn't decrease much.

In the end, the rolls should look like this: with a thick, creamy sauce, which should come as a level down to half of them.