Veal with prunes
4 servings
120 minutes
Veal with prunes is an exquisite dish of Russian cuisine that combines the tenderness of meat and the sweet tartness of dried fruit. This combination has been known since ancient times when housewives sought ways to soften the structure of veal and add rich flavor. Prunes not only add zest but also make the meat juicier. The aromas of bay leaves, parsley, and carrots enrich the taste, creating a harmonious dish for family dinners or festive tables. Preparation requires patience: the meat is first sautéed and then slowly stewed, absorbing the aromas of spices and vegetables. In the end, prunes are added to perfect the dish. It is best served with mashed potatoes or buckwheat porridge to reveal all its gastronomic nuances.
1
Wash the meat, remove membranes and tendons. Cut into portion-sized pieces and place in a saucepan.
- Lean veal: 800 g
2
Add olive oil to the meat and fry on high heat for a few minutes.
- Olive oil: to taste
3
Then reduce the heat and pour in a glass of water.
- Water: 1 glass
4
Grate the parsley root and carrot, chop 1 large onion.
- Parsley root: 1 piece
- Carrot: 1 piece
- Onion: 1 piece
5
Add bay leaf, parsley root, one large onion, carrot to the pan, salt it and simmer on low heat for 50-60 minutes until the meat is done. Taste periodically as cooking time depends greatly on meat quality.
- Bay leaf: 1 piece
- Parsley root: 1 piece
- Onion: 1 piece
- Carrot: 1 piece
- Salt: to taste
6
Once the meat is tender, add 100 g of pitted prunes, season with pepper, and simmer for another 20 minutes. The veal becomes tender and aromatic with a slight taste of dried prunes.
- Pitted prunes: 100 g
- Ground black pepper: to taste