Fried veal with tomato sauce, pickled onions and fresh vegetables
10 servings
360 minutes
Fried veal with tomato sauce, pickled onions, and fresh vegetables is a true embodiment of Russian cuisine, infused with the aromas of tradition and home comfort. Tender meat marinated in kefir and spices becomes surprisingly soft and juicy. Pickled onions add zest, while the tomato sauce with herbs enriches the flavor. Fresh vegetables complete the composition, giving the dish lightness and freshness. This combination of ingredients makes it an ideal option for a festive table or a cozy family dinner. The origins of the dish trace back to traditions of cooking meat with natural marinades, where dairy products play a key role. This dish not only delights the taste but also transports one into the atmosphere of Russian gastronomic culture, where every detail matters.
1
Wash the meat, dry it with a paper towel, and pound it with a mallet. Season with salt and pepper. Pour in kefir and leave at room temperature for 2 hours or in the fridge overnight.
- Veal: 2 kg
- Salt: to taste
- Ground black pepper: to taste
- Low-fat kefir: 1 l
2
Take out the meat, pour out the kefir and marinate: for 2 kg of meat you need 5 onions, cut the onion into half rings. Also cut one lemon into half rings. In a bowl, salt and pepper the meat, mix with onion and lemon (squeeze the lemon onto the meat immediately). Leave at room temperature for 2 hours or in the refrigerator overnight.
- Veal: 2 kg
- Onion: 16 heads
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Prepare pickled onions separately. Cut them into half rings - 10 heads. Place everything in a pot with filtered water (important!). Add sugar, salt, and vinegar to the water with onions - all to taste. The water should be sweet-sour, and the salt should also be noticeable. Send the onions to the refrigerator.
- Onion: 16 heads
- Sugar: to taste
- Salt: to taste
- Vinegar: to taste
4
Prepare tomato sauce: for the base you need 1 liter of 'Krasnodar' sauce. Finely chop 1 large onion, 3 cloves of garlic, add vinegar, salt, sugar, black ground pepper and a bunch each of parsley, dill and cilantro. Let it infuse in the fridge.
- Krasnodar sauce: 1 kg
- Onion: 16 heads
- Garlic: 3 cloves
- Vinegar: to taste
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
- Parsley: 1 bunch
- Dill: 1 bunch
- Coriander: 1 bunch
5
Take the meat, place it in the pan with the marinade, and fry until cooked. Serve with tomato sauce, pickled onions, and fresh sliced cucumbers and tomatoes.
- Veal: 2 kg
- Krasnodar sauce: 1 kg
- Onion: 16 heads
- Cucumbers: 10 pieces
- Tomatoes: 10 pieces