To make the meat juicy, you need to fry it over high heat, without a lid, without salt. When the veal turns brown, you can add vegetables, except for onions and carrots, I often add celery or prunes, this gives new notes, tomato paste can be replaced with fresh tomatoes. I do not indicate the amount of water, here take as much as you want, like a thick gravy, pour 500-600 ml., If you want a more liquid 700-800 ml. Try my recipe for veal and gravy stew, I’m sure you’ll love it!
Prepare ingredients, wash meat, peel vegetables. Let’s get started!
Cut the meat into small pieces.
Fry meat quickly in vegetable oil, the fire is high.
Add carrots and onions, fry for another 5 minutes.
Add finely chopped garlic. Stir, fry for one minute.
Add boiling water (its amount depends on how much you want to get gravy, but keep in mind that almost half will boil off in an hour of stewing), salt, pepper, paprika, bay leaf, sour cream, tomato paste.
Simmer the meat for 1 hour, during which time the veal will become soft and tender. If not, lengthen the time. 5 minutes before the end of stewing meat, dilute the flour with three tablespoons of water.
Pour in the flour mixture, stir, the gravy will begin to thicken. Remove the bay leaf.
Add finely chopped greens, stir and remove meat from heat.
Important! The video may differ from the text version of the recipe!