Paprikash with veal shanks

A detailed recipe for cooking meat dishes with a photo. друзьями: AT ремя: 3 час. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

For veal:

• 6 pieces sliced ​​across the calf drumstick (approximately 2.3 kg.)
• 5 tbsp. l vegetable oil
• 2 medium-sized thinly sliced ​​onions
• 2 thinly sliced ​​green bell peppers
• 1 can (410 gr.) Canned tomatoes in cubes
• 1.5 tbsp. l paprika
• 1/2 tbsp. dry white wine
• 1 tbsp. low salt chicken stock
• Salt and ground black pepper
• 1 tbsp. l wheat flour

For vegetables:

• 340 gr broken pieces of dried forest mushrooms
• 2 tbsp. l Sahara
• 2.5 tbsp. l olive oil
• 450 gr peeled onions
• 1/2 tbsp. white wine
• 2 tbsp. l chopped fresh parsley
• 2 tbsp. l chopped fresh dill
• Salt and ground black pepper

Recipes with similar ingredients: veal, mushrooms, bell peppers, tomatoes, onions, white wine, paprika, parsley, dill

Recipe preparation:

1. Cook the veal: Preheat the oven to 180 ° C. Вin a large frying pan over medium heat, heat 3 tbsp. l vegetable oil. Put onion, bell pepper, teaspoon salt and fry, stirring, until soft, 8-10 minutes. Add Tomatoes and cook until most of the liquid has evaporated, about 5 min Add paprika, then pour in the wine and boil it in half, for about 3 minutes Pour in the chicken stock, transfer the mixture to great baking dish.
2. Dry the veal, sprinkle with 2 tsp. salt and a teaspoon of pepper. Wipe the pan, pour a tablespoon of vegetable in it oil and heat over moderate heat. Cook the veal in two stages, until it is browned, 3-4 minutes. from each side, adding the remaining tablespoon of vegetable oil between in batches. Transfer the veal to a baking sheet, cover with foil and bake until soft, 2 – 2 hours 30 minutes.
3. Cook vegetables at this time: In a frying pan, moderately over high heat heat sugar and 1.5 tbsp. l olive oil until sugar does not melt. Put the onions and fry, stirring until it is browned, 3-5 minutes Pour in wine, 1/4 tbsp. water and add a pinch salt. Reduce heat to moderately low and cook, loose covering the pan with a lid, until soft, about 20 minutes. Take off cover and cook over moderate heat, stirring occasionally to degass the pan for about 5 minutes.
4. In a separate frying pan over medium heat, heat the remaining a tablespoon of olive oil. Lay the mushrooms and sauté, stirring until soft, 3-5 minutes. Add parsley, dill, and salt and pepper to taste. Keep warm. Put the veal on heat-resistant dish, cover with foil and keep warm in the oven (turn off the oven). Strain the liquid from the baking dish, throw away the hard pieces. Remove the canteen from filtered liquid a spoonful of fat. Transfer fat to a saucepan and put on moderately strong fire. Add flour and fry, stirring, a minute. Mix with liquid and cook, stirring occasionally, until the mixture does not thicken, 10-15 minutes Put the sauce on the veal and serve with mushrooms and onions.