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Veal Stewed with Vegetables
Instructions
For stewing I choose veal fillet without fat or membranes – they would make the meat tough even after long cooking. Rinse the veal under cold water and pat it dry with paper towels – dry meat sears better and does not stew in its own juices. Cut the meat into small pieces about 3–4 cm in size – they cook evenly and soak up the sauce.
Heat 60 ml of sunflower oil over medium heat in a deep frying pan or a thick-bottomed sauté pan. Lay the veal pieces out in a single layer – if you add too much meat at once, it will stew rather than fry. Sauté over medium heat for 12–15 minutes, turning occasionally. You do not need a strong browned crust – it is enough to wait for the colour of the meat to change from pink to greyish-brown.
While the meat is frying, prepare the vegetables. Peel the carrot (100 g) and cut it into small cubes about 1 cm in size – the fine cut lets the carrot fully absorb the sauce. Peel the onion (80 g) and cut it into small cubes as well. Add the vegetables to the fried meat, stir, and carry on cooking.
Fry the meat with the vegetables for another 5–6 minutes without a lid over medium heat, stirring occasionally. The onion should turn translucent and the carrot should soften slightly. The vegetables will release their juices and create the base for the future sauce. Do not over-fry – the vegetables will continue cooking during stewing.
Pour the natural yogurt (200 ml) over the meat and vegetables. The yogurt should be free of sugar and fruit additives – Greek or plain unsweetened yogurt will do. The yogurt creates an acidic environment that softens the meat fibres and gives the sauce a tender, creamy texture.
Add 1 teaspoon of salt, 1/4 teaspoon of dried chilli pepper and 1 teaspoon of Provencal herbs (basil, thyme, rosemary, oregano). The chilli will add a light heat and gently balance the tang of the yogurt – do not be afraid to add it, as it will not make the dish too spicy. To keep the dish from tasting too plain, the aromatic seasonings are an essential part of it.
Stir everything thoroughly so that the yogurt and spices coat every piece of meat evenly. At this stage the sauce will be quite thick and white – this is normal; during stewing it will loosen and become creamy.
Pour in 200–250 ml of room-temperature water – without water the sauce would be too sour and thick, and the meat could burn. The water thins the yogurt to the right sauce consistency. Bring to the boil over medium heat, then reduce to the lowest setting, cover with a lid and stew for 40–50 minutes. Stir occasionally so the meat does not stick to the bottom.
Check the meat for doneness: it should separate easily into fibres when pressed with a fork and be completely soft, with no firm patches. If the meat is still springy, carry on stewing for another 10–15 minutes, adding a little water if needed. Transfer the veal to a serving plate and pour the sauce from the pan over it. Scatter with rings of pickled olives (60 g) – they add a piquant saltiness and a Mediterranean accent. The veal stewed in yogurt with vegetables is ready!
Tips
- 1
The yogurt must be natural, with no sugar or fruit fillers – sweet yogurt will spoil the flavour of the dish. Greek, Turkish or homemade unsweetened yogurt will work.
- 2
For a richer flavour, add 2–3 cloves of fresh garlic five minutes before the end of cooking – it will give an incredible aroma and will not turn bitter.
- 3
Serve the veal in yogurt with pita, lavash, thin pancakes or any pasta – the sauce is perfect for dipping. A side of rice or bulgur also goes very well.
- 4
The heat of the chilli gently balances the tang of the yogurt – do not be afraid to add it. If you like things spicy, increase the chilli to 1/2 teaspoon.
FAQ
What can I use instead of yogurt in this recipe? +
Use kefir or low-fat sour cream – the flavour will be similar but a little richer and less sour. You can also use ryazhenka for a milder taste. Keep the amount the same – 200 ml.
Why did the meat turn out tough after stewing? +
The main reason is insufficient stewing time. Veal should be stewed for at least 40–50 minutes over the lowest heat under a lid. Other causes: heat that is too high (the sauce boiled away and the meat burned) or using sinewy cuts of meat with membranes.
Can I replace the veal with beef or another meat? +
Yes, but the stewing time will increase. Beef is tougher and needs 1–1.5 hours of stewing. Pork or chicken will cook faster – in 30–40 minutes. The flavour will be different, but still excellent.
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