Veal with yogurt and vegetables
4 servings
90 minutes
Veal with yogurt and vegetables is a refined dish of European cuisine that combines the tenderness of meat and the freshness of vegetables in a creamy yogurt sauce. The origins of this recipe trace back to traditional methods of preparing veal in France and Italy, where the balance of flavor and texture is valued. Boiled veal becomes incredibly tender, while leeks, carrots, and celery add a delicate sweetness. A light sauce made from yogurt and cream gives the dish a velvety texture, with hints of green onions adding freshness. This dish is perfect for family dinners or special occasions and pairs well with white wine and fresh bread. The ease of preparation and sophistication of flavor make veal with yogurt a favorite among gourmets.
1
Remove all membranes from the veal (meat), eliminate tendons, and cut the remaining meat into equal small pieces of about 2 cm.
- Veal: 600 g
2
Fill the meat with water and put it on the fire; when the water boils, reduce the flame and remove the foam. You can act radically: simply pour out all the initial batch of water, rinse the veal under the tap, and start the boiling process again. In any case, this won't free you from having to remove foam further — unless you want to achieve a perfect, clear broth.
3
Boil the veal for about thirty minutes, then add finely chopped leek, celery, and carrot - it can be cut into circles, stars, or any other geometric shape. Cook for another half hour, then salt, pepper, and strain the broth.
- Leek: 1 stem
- Carrot: 1 piece
- Celery stalk: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Melt butter in a saucepan and lightly fry the flour in it — not too much, however: the color of the flour and butter mixture should be off-white to yellow, not darker.
- Butter: 20 g
- Wheat flour: 1 tablespoon
5
Pour half a liter of veal broth into a saucepan and cook, stirring with a whisk, until the mixture begins to thicken. Then stir in yogurt (or cream, or sour cream, or a little cream and yogurt - the sauce will be more stable), add the meat and vegetables to the sauce, and heat them. When serving, you can add a little thin green onion.
- Yogurt: 200 ml
- Veal: 600 g
- Leek: 1 stem
- Carrot: 1 piece
- Celery stalk: 1 piece
- Green onions: 20 g