Veal with beans

Name: Veal with beans
Total time: 1 h 30 min
Yield: 6
Ingredients: 500 g Veal; 300 g Canned beans; 1 tablespoon Tomato paste; 1 Bulb onions; 1 Carrot; 2 cloves of garlic Garlic; 1 teaspoon Salt; 1 tablespoon Paprika; to taste Ground hot pepper; 4 tablespoon Vegetable oil; to taste Water

Nourishing and nutritious! Fragrant and tender! When you watch your weight, you just want to eat something filling / but everything that nourishing - high in calories /, but in veal and beans in this regard, everything is acceptable! Both full and not We’re getting fatter, and besides, it’s tasty and healthy, and everyone’s in a wonderful mood. This recipe is in my family for a long time, in different variations, but I cook it regularly. It’s always eaten with gusto, and now I’m sharing with you - TRY IT!

71

2348

Emily Gonzalez

Author of the recipe

Calories

363Kcal

Protein

21gram

Fat

25gram

Carbs

14gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

500g

300g

1tablespoon

1

1

2cloves of garlic

1teaspoon

1tablespoon

to taste

4tablespoon

to taste

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
Prepare products according to the list.
STEP 2
Cut the onion into cubes, carrots into cubes, meat into small pieces / I sprinkled the meat with dry spices and left for 20 minutes - this is optional /
STEP 3
Heat vegetable oil in a cauldron and fry the meat until golden brown.
STEP 4
Add: carrots, onions, paprika, chili pepper, salt - mix everything so that the fried meat comes off the bottom. Fry the onion until the onion is transparent, a little more./ If the beans are not canned, then add them now too/.
STEP 5
Add tomato paste. While stirring, let it fry a little and pour in (gradually) very hot water. Pour in enough water to cover the food by 1-2 fingers.
STEP 6
Reduce the heat to minimum, close the lid and simmer until cooked, add garlic and herbs when the meat is almost ready. Keep an eye on the water and add hot water if necessary. / This is if you prefer to cook completely in a cauldron /.
STEP 7
I suggest speeding up the process: - very CAREFULLY pour the contents of the cauldron into the multicooker bowl!
STEP 8
Turn on the “quenching” mode for 1 hour. If at the end of the program the meat is still a bit tough, leave it to “heat” for 30-40 minutes, maybe longer. We also add herbs and garlic to the almost finished dish.
STEP 9
Serve hot as a separate dish or with a side dish. Bon appetit!

Comments on the recipe

Maria

15.10.2023

5

Thank you for participating in the Best Recipe of the Week contest! Veal dishes are very tasty. In your photograph, the very center where the eye immediately falls is blurred, but the edges, on the contrary, are clear. We need to work on this. This dish is best viewed from the side. If you place the beef in a heap on a flat plate, and sprinkle chopped herbs on top, put whole parsley leaves around the edges, and in the background place the same plate with another portion, cutlery and a bunch of herbs and blur it out - the photo will really benefit. I highly recommend reading the article :