Savory Veal Stew with Prunes

Delicious veal stewed in marinade with prunes. When stewing, veal meat is imbued with the taste and aroma of prunes. The goulash is very tasty, the meat is soft. To stew the meat, I used marinade from canned cucumbers; brine is also suitable. You can use any prunes for meat: pitted, pitted, smoked, dried, or simply dried without the smell of smoke. But with a slight smoky aroma, the dish has a more expressive taste and aroma.
cook time: 2h 15 min
Liam Carson
Savory Veal Stew with Prunes

Nutrition Facts (per serving)

110
Calories
6g
Fat
7g
Carbs
8g
Protein

Ingredients (4 portions)

Basic:

Salt 0.5 tsp
Bay leaf 1 pc
Carrot 1 pc
Bulb onions 1 pc
Prunes 100 g
Meat broth (veal broth) 0.5 l
Veal 500 g
Marinade (marinade from canned vegetables) 1 cup

Recipe instructions

Step 1

Step 1
To prepare a delicious veal goulash, we need veal pulp, onions, carrots, prunes, veal broth and marinade, and a little salt. Letʼs prepare the products according to the list, peel the vegetables, then wash everything.

Step 2

Step 2
Cut the veal into large cubes.

Step 3

Step 3
Cut the onion into rings.

Step 4

Step 4
Chop the carrots either into cubes or into sticks.

Step 5

Step 5
Place chopped veal, onion rings, carrot sticks, prunes, and bay leaves in a saucepan and mix.

Step 6

Step 6
First pour the marinade into the pan, stir again, then add the broth.

Step 7

Step 7
Place the pan with veal, prunes and vegetables on the stove, bring to a boil, reduce the heat to low and cover with a lid. Simmer the meat with prunes for an hour.

Step 8

Step 8
After an hour, add salt to the pan, stir, cover again and continue to simmer for about another hour on low heat.

Step 9

Step 9
After an hour, remove the pan from the heat — the veal with prunes is ready.

Step 10

Step 10
Serve the veal with prunes hot as a side dish.

Additional rubrics

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