Veal stewed with vegetables and mushrooms

Boil the veal until half cooked - put it in boiling water in one piece (if it does not fit, divide it into very large pieces). This will allow us to preserve more vitamins and improve its taste. Heat treatment will take 30-40 minutes.

Peel carrots, turnips and onions, cut them very coarsely - into 3-4 pieces, depending on the size of the fruit. Then quickly fry the vegetables in vegetable oil, literally 2-3 minutes.

Place them in a baking dish. Champignons will take their place in the pan "/>

Place them in a baking dish. Champignons will take their place in the pan - no need to cut, put only whole. In general, the meaning of this dish is that all the ingredients are cooked either whole (when the fruits are small) or in large pieces (when large), and therefore they retain their true taste and the greatest amount of vitamins, which after tasting gives rise to a slight euphoria and pleasant dizziness. And a lot of fun.

Fry the mushrooms even shorter, 1-2 minutes. Then add them to the vegetables.

Chop the bell peppers very coarsely. Try to find thick-walled fruits in all possible colors: red, orange, yellow and green. Bright colors will enhance the feeling of joy and delight from the dish. If not, it doesn't matter, take any fresh bell pepper. Cut the celery stalks into 3, 5-4 cm pieces. Put the resulting ingredients in a baking dish.

Now salt and pepper the resulting mass, and so that everything settles down nicely in a baking dish and evenly salted "/>

Now salt and pepper the resulting mass, and so that everything settles down nicely in a baking dish and evenly salted - shake the container a couple of times. Sprinkle on top with lemon zest, grated fairly coarsely.

Cut the slightly cooled veal into large chunks, pour generously with lemon juice and salt. Lay the meat on top of the vegetable and mushroom mass (you can also place it between the layers of the garnish). Spread the olives evenly "/>

Cut the slightly cooled veal into large chunks, pour generously with lemon juice and salt. Lay the meat on top of the vegetable and mushroom mass (you can also place it between the layers of the garnish). Spread the green olives evenly over the platter. Even if you don't like them, add them and be sure to try them in the finished dish. They add a special piquancy to the sauce in which the meat is stewed, enriching and emphasizing the slightly sour line "sour cream - broth - lemon juice" with a slight bitterness, and the fruits themselves acquire a softer and unexpectedly pleasant taste. Olives are very appropriate here.

And sprinkle with oregano (oregano) on top, if you have one.

Then evenly spread the bay leaf (2-3 pcs.) And three whole cloves over the dish. It is the cloves that will give the dish an intoxicating aroma that lives for a long time in the house where it was cooked, and even the dishes washed after eating smells and brings back memories of the past.

Now fill the dish with the beef stock.

Be careful, do not overdo it, let a centimeter or two remain to the brim. Otherwise, you will have to be on duty at the oven, soaking excess juices that are actively draining from the dish with rapidly ending napkins. Or casting, which is also not very convenient. You just have to beat 2 yolks with sour cream and pour them over the meat.

Cover the baking dish or tighten with foil, and place the meat and garnish in the oven at 170-190 degrees. Simmer for 1.5-2 hours at the same temperature, then open and bring the dish to readiness. The meat should be lightly browned.

If you are in doubt about the readiness of the dish, move to the next room for a while. When you catch the scent of austere clove, combined with a thick meaty spirit, penetrating even here because of the closed oven, then it is definitely TIME.

Serve hot garnished veal. Then its clear, rich, slightly sour taste and spicy, exciting aroma acquire the brightest shade.

A cold dish is slightly less aromatic, reheat it and then the previous properties will be restored.

Ready-made veal with vegetables goes well with dry red wine.

About a possible side dish. Initially not required at all, you have delicious stews. For a change, the next day the dish can be served with pasta (large "Feathers" are great in size, emphasizing the overall structure of the slices), rice or potatoes.

About the volume of the dish. Veal and vegetables are abundant. It is eaten up very quickly, therefore, if you really start, it is better to cook it with a margin. You will not regret.

If you do not have a large enough baking container, reduce the amount of ingredients, prepare a mini version. Or simmer in a suitable sized saucepan in the usual way - on the stove.

About turnips. If you have not found a turnip on sale, you can replace it with potatoes. But. These spicy yellow pieces (you probably already noticed them in the photo) fit surprisingly harmoniously into the general idea of ​​the dish. Try to find exactly the turnip. How you cook, you will immediately understand why I insist.

About possible ingredients. Leek and garlic can be added to the main ingredients of the dish, if desired. And sprinkle the meat with white dry wine instead of lemon.

About meat. Veal can be replaced with beef, lamb or pork, and then you get a new dish with your own, special taste.

In general, experiment and you will find your wonderful proportions and combinations of ingredients in this dish.

Good appetite!