Green beans with veal

Green beans with veal: A simple and tasty recipe for unforgettable moments

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Servings: 4

Green beans with veal is a traditional, comforting recipe that evokes thoughts of summer meals, but can also be enjoyed on chilly winter days. This dish is simple, quick, and extremely versatile, as it can be prepared with either beef or poultry to suit everyone's tastes. Additionally, green beans are an excellent source of vitamins and minerals, making this dish a nutritious choice.

Necessary ingredients:

- 900 g green beans (about 2 small cans)
- 500 g veal (choose lean meat for a healthier dish)
- 2 medium onions
- 2 carrots
- 1 red bell pepper
- 3-4 medium potatoes
- 2-3 tablespoons of tomato paste (adjustable according to preferences)
- 1-2 tablespoons of olive or sunflower oil
- Salt, to taste
- Herbs de Provence (or other preferred aromatic herbs)
- Fresh dill, finely chopped for garnish

Step-by-step preparation:

1. Preparing the meat: Rinse the veal well under cold running water, then cut it into bite-sized cubes. Season with salt, ensuring it is well coated.

2. Browning the meat: In a large pot, add 1-2 tablespoons of oil and heat over medium flame. Add the seasoned meat and let it brown, stirring occasionally, until the water released by the meat evaporates and it develops a golden crust on both sides. This step not only adds flavor but also a pleasant texture to the dish.

3. Preparing the vegetables: Meanwhile, peel the onion, carrots, and bell pepper. Chop the onion finely, dice the bell pepper, and grate the carrot. These vegetables will add sweetness and flavor to your dish.

4. Sautéing the vegetables: Once the meat is browned, remove it to an absorbent towel to eliminate excess oil. In the same oil, add the onion, bell pepper, and carrot. Sauté the vegetables for 4-5 minutes, stirring frequently, until they become slightly soft and aromatic.

5. Adding the meat: Return the meat to the pot over the sautéed vegetables and add a cup of water. Cover the pot and let it simmer over medium heat, stirring occasionally, until the meat is almost cooked and tender.

6. Adding the potatoes and beans: Peel the potatoes, wash them well, and cut them into quarters. Add them to the pot, along with the well-drained green beans (if using canned beans, rinse them first). Continue cooking over medium heat for about 10 minutes, until the potatoes start to soften.

7. Finalizing the dish: After the potatoes have cooked, add the tomato paste and season to taste with salt and herbs de Provence. Let the dish simmer for a few more minutes to blend the flavors.

8. Serving: Finally, add the finely chopped fresh dill for a fresh hint of flavor. Serve the dish hot, alongside a slice of fresh bread, to savor every delicious drop.

Useful tips:

- Choosing the meat: Opt for quality veal, preferably from reliable sources, to ensure you get a tasty and healthy dish.
- Fresh versus canned beans: In the warm season, you can use fresh green beans, which will add a vibrant taste. In winter, canned beans are handy and cook just as well.
- Variations: You can also add other vegetables, such as zucchini or peas, to enrich the dish. Additionally, for a more intense flavor, you can use garlic or even a splash of white wine.
- Different tastes: If you prefer a spicy note, feel free to add a few slices of chili pepper while sautéing the vegetables.

Frequently asked questions:

- Can I use poultry instead of veal? Absolutely! Chicken or turkey will fit perfectly into this recipe.
- How can I store the dish for the next day? Keep it in an airtight container in the refrigerator, where it can last up to 3 days. Reheat it over low heat before serving.

This veal and green bean recipe is not only a delicious dish but also an excellent way to bring authentic and traditional flavors to the table. Whether you enjoy it with family or friends, I'm sure it will quickly become a favorite in your menu. Enjoy your meal!

 Ingredients: 900 g beans (I had 2 small cans) approximately 500 g veal 2 onions 2 carrots 1 red bell pepper 3-4 potatoes 2-3 tablespoons (depends on how colorful you want it) tomato paste herbs de Provence fresh dill oil salt

 Tags:  green beans with meat