How To Make Veal In Pastry | Food

 

 

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How to make veal in pastry

Veal - meat diet, not fat and very tender. From it you can cook a lot of delicious dishes, using all known ways of processing meat. It is rich in choline, B vitamins: B3, B6, and minerals: phosphorus, sulfur, iron, zinc, copper, cobalt. Meat calves useful for healthy skin, mucous membranes, nervous and digestive systems.

How to make veal in pastry

You will need:

2.5 kg of veal; olive oil; 6-7 Morkovin; 3 celery stalks; 2 fennel tuber; 3 onions; 8 cloves of garlic; 6 tomatoes; 50 g butter; a sprig of thyme; 6 tablespoons. l tomato paste; 2 bottles of dry table wine; 250 g of olives; sprig of rosemary; 400 g flour; salt; water; 1 egg yolk; 250 g of coarse salt.

Instruction how to make veal in pastry

Step 1:

Meat wash under cold water, pat dry gently using paper towels and cut into small pieces. Fry it in a pan in a little olive oil until golden brown.

Step 2:

Carrots, celery, fennel and cut into large cubes. Onions chop half rings or rings, garlic pass through chesnokodavku, tomatoes cut into four pieces.

Step 3:

In a small saucepan, heat the olive oil and melt the butter in it. Then put it all vegetables except tomatoes, chopped thyme and fry over high heat for five to ten minutes.

Step 4:

Separately, in a frying pan fry the tomatoes. When their juice is slightly evaporated, add a tomato paste, roasted veal, put all the vegetables and mix well. Then pour in a bottle of wine and leave to stew.

Step 5:

another bottle of wine Thirty minutes later pour so that all the meat was covered with liquid. If wine is not enough, then add a little water or some broth. Leave the meat stew for another forty or fifty minutes.

Step 6:

Next to the meat and vegetables, add chopped olives. Transfer the steamed vegetables with the meat back into the pan, cover and let stand for ten minutes.

Step 7:

At this time, prepare dough. Finely chop the rosemary, mix it with the flour, salt and water. All good mix, knead the dough.

Step 8:

Then roll out the dough into it "sausage" and begin to seal the lid of the pan. If the dough sticks to it badly, then lubricate the edges with beaten egg yolk. Gently around the perimeter of the cover to close up, beauty lubricate dough egg yolk and sprinkle with coarse salt on top.

Step 9:

Then put the pan in a preheated 210 degree oven for three hours. After time, remove it from the oven, carefully remove the dough, place the meat in a dish and serve hot on the table.