Veal in wine with caramelized vegetables

Description

The recipe was inspired on TV, but I made some changes. Even meat cutting is not necessary. It is so soft that it separated itself. The taste and smell is beyond words! The color of the meat turns a dark Burgundy! Garnish can be anything. I had rice, fried in butter and beet salad.

Ingredients

Veal

5 piece
Flour

5 Tbsp
Olive oil
Black pepper
Paprika sweet
Onion

1 piece
Carrots

1 piece
Butter

20 g
Brown sugar

1.5 tsp
Vinegar

100 ml
Semi-sweet red wine

1 bottle
Broth

500 ml
Rosemary

1 piece
Thyme

1 piece
Salt

Cooking

So, let's begin. I had great pieces of veal called "calf land" (with the ribs). But I think any veal or beef. It does not matter. Wash meat and dry with a towel.

Beat the meat with a knife edge, so I think it becomes, as rag and, at the same time, the incisions from a knife faster doing the spices, juices and odors.

Meat sprinkle with flour and fill it (the flour) into a chop. Well, or just dip them in flour. Because I don't like a lot of flour, just pour a little over the top and hand hammered the flour into the meat.

Heat the pan, pour olive oil (can be vegetable). Oil heated to chop it roasted, not steamed.

Fry the meat for 3-5 minutes per side to get crisp. Once one side is fried, salt, pepper (red and black peppers) and turn over to the other side. At the end of frying sprinkle with salt and pepper the other side. So meat will be more tender.

If frying on the two pieces, it is important that the meat not in contact with each other, otherwise will not be crisp.

While the meat is fried, in another pan heat the silent olive oil, cut a small onion into quarters and carrots into strips with a thickness of 0.5 cm Begin to grill the vegetables on each side, a little pozzolatico.

Then, throw in pan 20g. of butter and add 1.5 tsp. sugar (I had brown). The sugar melted, slightly swirl the pan to distribute the sugar and butter throughout the area. Karamelizuem vegetables.

Meanwhile, the fried meat put in a baking dish, adding a little oil from frying. There also send our caramelized vegetables. The rest of the oil pour - we don't need it.

In a frying pan pour approximately 100 ml of red wine vinegar, evaporate it almost to the end and pour a bottle of red semisweet wine evaporate to half.

Pour in the meat evaporated the wine, add 500 ml of broth, 1-2 tbsp flour (a little raspredelit in the liquid), put a sprig of rosemary and thyme, potseluem liquid and put into a pre heated oven for 2 hours.

And here is the finished dish! The meat when serving, you can pour the resulting wine SORM.

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