Veal steak with mashed potatoes and cabbage salad

Veal steak with mashed potatoes and cabbage salad is a classic recipe, full of flavor and warmth, reminiscent of family gatherings. This delicious combination will not only impress your guests but also transform an ordinary meal into a feast. Whether it's a special occasion or simply an evening when you want to indulge yourself, this recipe will help you create a special dish, rich in flavor and varied textures.

Preparation time: 20 minutes
Baking time: 2 hours
Total time: 2 hours and 20 minutes
Number of servings: 4-6

Ingredients

For the veal steak:
- 1 kg veal (choose a tender cut, ideally from the back area)
- 2-3 tablespoons olive oil
- 1 teaspoon mustard
- 1 teaspoon freshly ground pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon curry (for vibrant color)
- 1 teaspoon vegeta or salt (to taste)
- 3-4 cloves of garlic (sliced)
- 2-3 bay leaves
- 1 bunch of fresh parsley (for garnish)

For the sauce:
- 1 large carrot (grated)
- 1 kg ripe tomatoes (or a can of tomatoes if fresh ones are unavailable)
- 1 tablespoon tomato paste

For the mashed potatoes:
- 1 kg potatoes (choose a variety suitable for mashing)
- 1 small glass of warm milk
- 50 g butter
- Salt (to taste)

For the cabbage salad:
- 1 small (or medium) cabbage
- 1 bunch of fresh dill (chopped finely)
- 3-4 tablespoons balsamic or apple vinegar
- 3-4 tablespoons olive oil
- Salt (to taste)

Preparation

Step 1: Preparing the meat

Start by washing the veal under cold running water. Make sure to dry it with a clean towel to remove excess water. Now, massage the meat with olive oil, adding all the spices: pepper, mustard, thyme, basil, oregano, paprika, curry, and vegeta. Make incisions in the meat in a few places and insert slices of garlic. This step will allow the flavors to penetrate the meat better. Place the meat in a covered container and let it marinate in the fridge for 12-24 hours.

Step 2: Preparing the tomato sauce

The next day, prepare the tomato sauce. Blanch the tomatoes in boiling water for 1-2 minutes, then peel them. Use a blender or food processor to turn them into a smooth puree. In a pan, add a little olive oil and sauté the grated carrot until slightly soft. Add the tomato puree and tomato paste, mixing well. Let the sauce simmer on low heat until thickened, about 20-30 minutes.

Step 3: Baking the steak

Preheat the oven to 180°C. Place the steak in a baking dish and pour the tomato sauce over it. Add the bay leaves and a few sprigs of parsley for extra flavor. Cover the dish with aluminum foil and place it in the oven. Bake the steak for 1 hour, then remove the foil and let it bake for another 30-60 minutes, basting the meat with the sauce from the dish occasionally to prevent drying out.

Step 4: Preparing the mashed potatoes

While the steak is in the oven, peel the potatoes and cut them into cubes. Boil them in salted water until soft (about 20 minutes). Once cooked, drain them and mash them with a potato masher. Add the warm milk and butter, mixing well. If the mash is too thick, you can add a little cooking water. Beat with a mixer to achieve a fluffy and airy consistency.

Step 5: Preparing the cabbage salad

Meanwhile, slice the cabbage into thin strips. Rub it with a little salt to soften it. Add the chopped dill, vinegar, and olive oil. Mix well to combine all the flavors. Let the salad sit for a few minutes before serving, so the flavors can develop.

Serving

When the steak is ready, remove it from the oven and let it rest for 10-15 minutes before slicing. Serve the slices of veal alongside the fluffy mashed potatoes and crunchy cabbage salad. You can garnish the plate with a little fresh parsley for a nicer presentation.

Practical tips

- If you like a stronger flavor, you can add a few drops of Worcestershire sauce to the marinade.
- Experiment with different spices according to your preferences; coriander and cumin can add an exotic note.
- Make sure to let the steak rest before slicing to retain the juiciness of the meat.

Calories and nutritional benefits

This veal steak recipe served with mashed potatoes and cabbage salad offers a good balance of proteins, carbohydrates, and healthy fats. A serving of veal steak (about 150g) contains approximately 250 calories, while the mashed potatoes add another 150 calories. The cabbage salad, rich in vitamins and minerals, contributes about 50 calories. Thus, a serving of this dish has around 450 calories, providing a nutritious and satisfying meal.

Frequently asked questions

1. Can I use other types of meat?
Of course! This recipe can easily be adapted using pork or chicken, but the cooking time will vary.

2. What side dishes go best?
Besides mashed potatoes, you can also serve grilled vegetables or rice.

3. Can I prepare the sauce in advance?
Yes, the tomato sauce can be made 1-2 days ahead and stored in the fridge.

4. What’s the secret to a juicy steak?
Marinating the meat for 12-24 hours and allowing it to rest after baking are essential for achieving a tender and juicy steak.

Personalized version

For a personal touch, you can add a splash of red wine to the tomato sauce during cooking, which will enhance the flavors and provide additional complexity. You can also experiment with different types of oils for the salad, such as hemp or walnut oil, to add a distinctive taste.

This veal steak recipe with mashed potatoes and cabbage salad is more than just a meal; it’s a culinary experience that combines tradition with innovation. Cook with love and enjoy every bite!

 Ingredients: Steak: A tender piece of veal (I had local) Various spices A few bay leaves 1 teaspoon mustard 1 large grated carrot 1 kg ripe tomatoes 1 tablespoon tomato paste Mashed potatoes: 1 kg potatoes 1 small glass of sweet milk 50 g butter Salt Cabbage salad: 1 medium cabbage 1 bunch of dill Balsamic or apple vinegar Olive oil