Veal in beer sauce
Delicious Veal Tenderloin Recipe in Beer Sauce
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 4-5
This veal tenderloin recipe in beer sauce is perfect for a special dinner or to impress guests. The rich aroma of beer, combined with vegetables and spices, transforms this dish into a true culinary feast. Here’s how to prepare it step by step.
Ingredients:
- 500 g veal tenderloin (4-5 slices)
- 2 medium onions
- 1 carrot
- 1 parsnip
- 500 ml blonde beer
- 1 cup water
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 1/2 tablespoon cornstarch
- 1 tablespoon mustard
- Chopped fresh parsley (for garnish)
- Salt and pepper to taste
- Oil for frying
Preparation:
1. Preparing the meat: Start by washing the veal tenderloin well and cutting it into thick slices, about 2-3 cm. Season with salt and freshly ground pepper to enhance the flavors. It’s important to let the meat absorb the spices for 10 minutes before cooking.
2. Sautéing the onion: Peel and finely chop the onions. In a deep pan, add a little oil and sauté the onion over medium heat, stirring constantly, until it becomes translucent. This will add a sweet and rich flavor to the sauce later. Once sautéed, remove the onion from the pan and set aside.
3. Frying the meat: In the same pan, add a little more oil and place the slices of veal tenderloin. Let them fry for 3-4 minutes on each side until browned. It’s essential not to overcrowd the pan to achieve an even crust. If necessary, fry the meat in batches.
4. Adding the vegetables: Once the meat is well browned, add the sautéed onion, chopped carrot, and parsnip. These vegetables will not only add texture and flavor but will also enrich the sauce with nutrients. Mix the ingredients well in the pan.
5. Cooking in sauce: Pour the blonde beer and water into the pan, ensuring all ingredients are covered. Add the bay leaves, thyme, and tomato paste. This mixture will create a flavorful and rich sauce. Cover the pan with a lid and let it simmer on low heat for about 30-40 minutes. Check occasionally, adding water if necessary, to prevent the sauce from reducing too much.
6. Thickening the sauce: Once the meat is well cooked and tender, remove it from the pan and keep it warm. In the remaining sauce, dissolve the cornstarch in a few tablespoons of cold water and gradually add it while stirring constantly. This step will thicken the sauce and give it a silky texture. Add the mustard and mix well to combine the flavors. Adjust salt and pepper to taste.
7. Serving: Arrange the slices of veal tenderloin on plates and pour the sauce over them. Sprinkle with chopped fresh parsley for an extra touch of freshness. It’s delicious served alongside spaghetti or mashed potatoes, which will absorb the flavorful sauce.
Unique suggestion: For a personal touch, you can add a tablespoon of honey to the sauce to balance the sweetness of the onion and the bitterness of the beer. You can also experiment with different types of beer, such as a dark beer for a more intense sauce.
Enjoy this veal tenderloin in beer sauce with your loved ones and savor a meal full of flavor!
Ingredients: 500 g veal tenderloin (4-5 slices) 2 onions 1 carrot 1 parsnip 500 ml blonde beer 1 cup water 2 bay leaves thyme 2 tablespoons broth 1/2 tablespoon starch 1 tablespoon mustard chopped fresh parsley salt, pepper oil
