Fry the veal steaks for 3 minutes on each side over high heat, then 3 minutes over low heat under the lid.
Fry veal chops over high heat under a lid for 2.5 minutes on each side. To fry the veal sticks, it will take 10 minutes over medium heat with constant stirring.
How to fry veal steak
Products
Veal – half a kilo
Bulgarian pepper – 1 piece
Onion – 1 head (about 100 grams)
Olive oil – 2 tablespoons
Salt – 1 teaspoon
Dried chili pepper – on the tip of a knife
Black pepper – half a teaspoon
Soy sauce – 150 milliliters
How to fry veal steak
1. Peel the onion and chop in a blender.
2. Wash sweet pepper, remove seeds and chop finely.
3. Mix onion with pepper, add chili pepper and pour in 50 milliliters of soy sauce. Leave for 20 minutes.
4. Wash and dry the veal, cut into pieces 2.5 centimeters thick, season with oil, rub with salt and pepper.
5. Lubricate the steaks with soy marinade with vegetables, put in a bowl, add sauce on top and leave for 2 hours.
6. In a hot frying pan, fry the meat on each side for 3 minutes. Next, on low heat, bring the veal to readiness under the lid for 3 minutes.
How to stew veal with vegetables
Products
Veal – 4 pieces
Sweet pepper – 2 pieces
Tomatoes – 4 pieces
Onion – 2 pieces
Carrots – 2 pieces
Tomato paste – 2 tablespoons
Garlic – 4 cloves
Olive oil – 2 tablespoons
Mustard, spices, salt, pepper – to taste
How to stew veal with vegetables
1. Wash 4 veal steaks, beat off and rub with mustard.
2. Remove the skin from 4 tomatoes and cut them into thin slices.
3. Wash the sweet pepper, remove the seeds and chop into strips 0.5 cm thick.
4. Peel the carrots and grate on a coarse grater.
5. Peel the onion and cut into half rings, fry in oil over high heat.
6. Add carrots to the onion and fry over medium heat for 3 minutes.
7. Fry 4 cloves of garlic in oil and remove.
8. In the same pan, fry the veal over high heat – 2-3 minutes on each side. Reduce heat and fry for 10 minutes.
9. Put the tomatoes to the veal and simmer for another 5 minutes. Add pepper, browned vegetables, 2 tablespoons of tomato paste, salt and black pepper.
10. Stew veal with vegetables over low heat. As soon as the blood juice disappears when piercing the meat, season with spices, turn off the burner and cover the pan with a lid.