Veal with tomatoes gremolata
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Delicious baked meat with vegetables with thick sauce. You add to it gremolata (typically Italian seasoning) and cloudy autumn day filled with bright colors and flavors. Gremolata sauce and fresh tomatoes - with these bonuses the Italians prepare this hearty dish.
Ingredients for Veal with tomatoes gremolata
- Veal - 700 g
- Carrots - 2 PCs
- Pumpkin - 200 g
- Onion - 3 PCs
- Parsley - 1 Puig.
- Dill - 1 Puig.
- Tomatoes in own juice - 500 g
- Garlic - 2 the tooth.
- Vegetable oil - 100 g
- Lemon peel
- Black pepper
- Semi-dry red wine - 1 Cup.
Step by step instruction of cooking Veal with tomatoes gremolata
We take fresh, tender veal, cut it into large chunks and dip them in a mixture of salt and pepper. Fry the meat in vegetable oil until Browning.
Prepare the vegetables: peel and coarsely chop the carrots, pumpkin (a couple small pieces), 2 onions.
Grease the form of oil, which will cook meat and vegetables. Put down the carrots, pumpkin and onions, they placed the roasted veal. Pour all the juice released during roasting. Send the meat in the hot oven for 30 minutes.
It is necessary to finely chop and fry in vegetable oil 1 onion, add tomatoes, salt, finely chopped dill and seasoning to taste. In Italy, this sauce is prepared with red wine - add a Cup and evaporated, about 10-12 minutes on medium heat. I used a Cup of vegetable broth.
This sauce is perfect not only for beef, but any other meat, fish, vegetables)
All this grind immersion blender.
You - the owner of fragrant, spicy gremolata!
Take out the meat, put it on the vegetables, pour the sauce.