Veal baked

Somehow, my husband and I went through a rural meat market, bought fresh veal. We always buy meat in the village, it's safer, especially since good friends never fail. And so I decided to cook a dinner of fresh meat, for minced meat skipping such meat is a pity, I decided to bake it. In general, veal baked always leaves "on hurray", that at usual supper, that on celebratory.

For baking, we need 1 kg of fresh veal, garlic (5 denticles enough), mayonnaise, salt, bay leaves (quantity if desired, if you want a lot of spicy meat - we take more), black pepper. According to this recipe, veal, baked in mayonnaise with garlic, turns out soft and fragrant. In principle, for this recipe you can use beef, but it must be boiled first, so that the meat is baked. A veal itself is soft and therefore well baked in the oven, provided that it will be prepared in foil or in the sleeve.

To begin with, a piece of veal will be marinated: wipe it with pepper and salt, with a knife we perform small incisions, in which it is necessary to shove garlic and bay leaves. In this condition, we leave the veal for an hour. Then we cover it with mayonnaise from all sides, do not regret mayonnaise. We wrap it in foil (or put it in a sleeve) and send it to bake for 2 hours. Closer to the readiness for the house is spread appetizing smell of baked meat, that's why veal, baked in the oven, I like so much - it has a delicious aroma. When the meat is ready, we take it out of the oven, let it cool down a little. Then cut as bread - slices. Veal baked in mayonnaise is an excellent solution for dinner. As a garnish, you can put out the vegetables, cook mashed potatoes, in my family like millet and buckwheat porridge, the choice is great.

By the way, those who like to cook in pots, I propose a recipe - veal in a pot. Preparation does not take much time, and for dinner you will be thanked for a long time. We will need the following products: half a kilogram of veal, 4 raw potatoes, a pair of medium carrots, 1 onion, a pair of garlic cloves, tomato paste, vegetable oil, half a glass of white wine, salt, bay leaves and ground black pepper.

Cut the veal into small pieces and fry in vegetable oil until it crusts. Then we lay meat on pots together with butter, salt, pepper and add white wine. Let the wine soak into the meat for 20 minutes. While meat is languishing in wine, carrots and potatoes are cleaned, cut into medium pieces. Garlic and onions finely shred. Now we put vegetables in pots, first onions with garlic, then potatoes and carrots. From above spread on a large spoon of tomato paste and laurel leaf. Do not forget to add a half cup of boiled water to each pot to prevent the dish from getting dry. Close the pots with lids and bake in the oven until cooked. White wine gives the meat a unique taste and aroma, it is difficult to resist such a dinner.

Recently I learned to cook another dish - medallions of veal. This recipe was shared by my mother, she is also a cook, so every week she prepares some novelties. For cooking, we need the veal pulp 400 grams (200 grams per serving), 200 grams of Mozzarella cheese, 1 ripe tomato, a bag of fatty cream, salt, vegetable oil and black pepper powder. Cut meat pulp along the fibers into two equal pieces, beat off with a hammer. In the form of veal should resemble a medal, that is, a rounded shape. We rub with pepper, salt and fry in oil on both sides. Cheese is divided into 6 equal circles, tomato cut into rings. Then pour the cream to the meat, stew for 10 minutes (cream should be slightly evaporated). During the extinguishing, for each piece of meat put a tomato ring, we put cheese on it. As a result, the cheese will fuse a bit. Ready medallions are served with greens or vegetable salad. Bon Appetit!