Vegetable life

Whenever I feel like having a dish with veal and don’t want to spend hours in the kitchen, I turn to this option with frozen vegetables and a simple marinade. Usually, I find the ingredients without any problems and don’t need many exotic spices. The meat just needs to be cut into cubes, left to chill for an hour, then put in a pan with vegetables, and it’s done. It seems to me like the kind of recipe I can make anytime I have fresh veal on hand.

Quick Info

Total time: approximately 1 hour and 45 minutes
Preparation time: 15 minutes (plus 1 hour marinating)
Cooking time: 30 minutes
Servings: 4
Difficulty: easy
Recipe type: main course with beef and vegetables, suitable for lunch or dinner

Ingredients

500 g tender veal
1 bag of mixed frozen vegetables (750 g), usually baby corn, peas, red and yellow bell peppers, carrots, onions, green beans
3 tablespoons olive oil
300 ml beef broth
3 tablespoons tomato paste

For the marinade:
2 tablespoons soy sauce
2 garlic cloves
1 teaspoon grated ginger (fresh)
1 teaspoon brown sugar
1 teaspoon cornstarch
1 teaspoon paprika

Preparation steps

1. I started with the marinade. I put the soy sauce in a large bowl, added the crushed garlic, grated ginger, sugar, cornstarch, and paprika. I mixed well until everything dissolved.

2. I washed the veal and cut it into cubes – I didn’t spend too much time making them perfectly equal; some were larger, others smaller.

3. I placed the meat cubes in the marinade, mixed them to ensure they were evenly coated, then covered the bowl with plastic wrap and put it in the fridge for an hour.

4. Meanwhile, I let the frozen vegetables thaw in a colander to drain any excess water.

5. After the meat had chilled for an hour, I heated the oil in a large pan over medium heat. I added all the meat with the marinade to the pan. I sautéed it until it started to color and lightly brown.

6. I added the drained vegetables over the meat and let them sauté together for a few minutes, stirring occasionally.

7. When the vegetables began to soften, I added the beef broth and tomato paste. I reduced the heat and let everything simmer uncovered for about 15-20 minutes until the meat was cooked through and the liquid had reduced slightly.

8. Finally, I took the pan off the heat, covered it, and let the dish sit for 10 minutes before serving.

9. I served it with pickles, without any other sides, but it goes well with anything else you prefer.

Why I make this recipe often

I like it because it’s quick to prepare, I don’t need hard-to-find ingredients, and I can use any mix of vegetables I have in the freezer. The meat stays tender, and the vegetables add enough freshness. It works for an everyday meal, not just for special occasions.

Tips and variations

Tips

Use the freshest veal possible, as it comes out more tender.
If you don’t have all the vegetables in the mix, it’s not a problem – any combination of frozen vegetables works.
Don’t cut the meat into too large cubes so that it cooks evenly and quickly.

Substitutions

Beef broth can be made from cubes or leftover meat if you don’t have fresh.
Ginger can be replaced with ground ginger if you don’t have fresh.
Olive oil can be substituted with any cooking oil.
Paprika can be sweet or spicy, according to taste.

Variations

You can change the vegetables according to the season or your preferences.
It also works with chicken or turkey, adjusting the cooking time accordingly.
For a more intense flavor, you can add some mushrooms or broccoli to the vegetable mix.

Serving ideas

I served the dish with pickles, but you can also serve it with plain rice, mashed potatoes, or couscous. It also goes well with a fresh salad.

Frequently asked questions

Can I use mature beef instead of veal?
Yes, but it will need a longer cooking time and won’t be as tender.

Can it be made without marinating?
It can, but the flavor won’t be as good, and the meat won’t absorb the flavors as well.

Can I add other spices to the marinade?
Of course, it can be adapted with coriander, pepper, or other herbs to taste.

What type of vegetable mix do you recommend?
Choose a mix with a variety of vegetables, but avoid mixes with potatoes or zucchini, as they become too soft.

How salty does it turn out with soy sauce?
Soy sauce adds moderate saltiness, but you can adjust the amount to your liking.

Nutritional values

The values are approximate for one serving (out of four):

Calories: 300-350 kcal
Proteins: 28-32 g
Carbohydrates: 20-25 g (mostly from vegetables and tomato paste)
Fats: 10-12 g
These are estimates and depend on how much fat the meat has and what vegetables you use. It doesn’t contain large amounts of added sugar or fats.

Storage and reheating

It keeps well in the fridge in a closed container for a maximum of two days. It can be reheated over low heat or in the microwave, but it’s better fresh, as the vegetables become softer after reheating. I do not recommend freezing after it has been cooked, as the texture of the vegetables suffers.

 Ingredients: 500 g veal, tender 1 bag mixed vegetables (750 g) (baby corn, peas, red bell pepper, yellow bell pepper, carrot, onion, green beans, etc) 3 tbsp olive oil 300 ml beef broth 3 tbsp tomato paste for marinade: 2 tbsp soy sauce 2 cloves garlic 1 tsp grated ginger 1 tsp brown sugar 1 tsp starch 1 tsp paprika

 Tags:  veal stew