Braised Veal
Braised veal is a classic Hungarian dish that has been prepared by families for generations. This recipe combines the delicate texture of veal with the rich flavors released during slow cooking. It is an ideal choice for festive lunches or special dinners. While preserving traditional ingredients and techniques, the dish also looks great on the table with modern plating.
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Ingredients for this recipe
Servings: 4
500
g
Veal
50
g
Butter
1
Onion
2
Carrots
1
szár
Celery stalk
100
ml
Dry White Wine
200
ml
Beef Broth
5
g
Fresh Thyme
5
g
Fresh Parsley
1
tsp
Salt
0.5
tsp
Black Pepper
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Preparation Steps
1
Cut the veal into larger cubes, then season with salt and pepper. Finely chop the onion, carrots, and celery.
2
In a large skillet, melt the butter over medium-high heat. Sear the veal until golden brown on all sides.
3
Add the chopped onion, carrots, and celery to the skillet. Sauté for a few minutes, until they begin to soften and release their aroma.
4
Pour in the white wine and bring to a simmer, allowing the alcohol to evaporate. Then, add the beef broth and stir well.
5
Add the fresh thyme, then cover the skillet and simmer over low heat for about 1.5 hours, or until the veal is very tender.
6
Serve the braised veal garnished with fresh parsley, alongside steamed vegetables or mashed potatoes.
