Veal with champignons

One of the best ways to cook tender veal is to braise the meat. The dish includes two main components: vegetable and meat parts. For long-term stewing and baking, the rump is suitable - the part of the meat between the thigh and the tenderloin. For veal with champignons, tenderloin, back or lumbar parts of the carcass are also suitable. But before cooking, you need to choose fresh meat. Veal is distinguished by its light pink color and the smell of fresh milk. The lighter the veal, the younger the animal was.

1. Calories
   175,37 kcal
2. Protein
   12,16 gram
3. Fat
   13,02 gram
4. Carbohydrates
   2,22 gram
5. ~ Time
   1 H 40 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Veal
   500 g
2. Champignons

   ---

   
   250 g
3. Tomato

   ---

   
   120 g
4. Onions

   ---

   
   100 g
5. Vegetable oil

   ---

   
   6 tbsp. l. = 102 g
6. Hop-sunels

   ---

   
   0.5 tsp. = 1.5 g
7. Adzhika

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   1 tsp. = 17 g
8. Salt

   ---

   
   to taste
9. Parsley

   ---

   
   optional

Steps:

1. 
   Rinse the veal and cut into small pieces. Peel the onion and chop finely. Rinse the champignons quickly under cold water. Make sure that they do not absorb a lot of moisture - this affects the taste and duration of cooking. You can also use canned mushrooms. Cut the tomatoes into small cubes. Preheat the oven to 200 degrees.
2. 
   Start cooking vegetables. Heat vegetable oil in a frying pan and fry finely chopped onion until transparent. Add mushrooms. Stir and fry for 5 minutes. Add tomatoes to stir fry. Season with half a teaspoon of salt, stir and cover. Simmer over medium heat for 10 minutes.
3. 
   Prepare the veal. Season the meat, cut into small pieces, with hops-suneli and adjika, add 0.5 teaspoon of salt, and then mix everything with your hands. Leave the meat in the sauce for 5-7 minutes.
4. 
   Place the veal with mushrooms in the oven to bake. You can use any form for baking. Grease the bottom and sides of the baking dish with vegetable oil and place the meat in it. Place the stewed vegetables on top of the veal and smooth it out. Cover the pan with foil. Place in a preheated oven for 60 minutes.
5. 
   Serve the veal hot with fresh chopped tomatoes and a sprig of parsley.