Composition / ingredients
Cooking method
1. Wash the veal, dry it, cut it into small pieces, salt and pepper, fry it in sunflower oil on maximum heat for 5 minutes. Peel the onion, cut into cubes, spread it to the meat, continue to fry until it acquires a beautiful golden hue.
2. Wash the potatoes, peel, cut into slices. Prunes are washed in cold water. Garlic is cleaned, passed through a press. My greens, chop finely with a knife.
3. We put potatoes, prunes, veal with onions, garlic, chopped greens in pots. Add a little water to each pot (about 60-80 ml will be enough) and cover with lids.
4. We send the pots to the oven preheated to 200 degrees, stew veal with vegetables for 40 minutes.
We serve the dish on the table in portions directly in the pots, if desired, season with sour cream.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream of 30 % fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Prunes - 227 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
