Composition / ingredients
Cooking method
1. Wash and dry the veal and vegetables. Peel the pumpkin, carrot, potato and onion. Remove the seeds and peduncle from the Bulgarian pepper.
2. Veal, pumpkin, potatoes and pepper cut into large cubes carrot — semicircles. Chop the onion.
3. Season the meat with salt and pepper and leave for 5 minutes.
4. In a saucepan with a thick bottom, lay out layers: half of the meat – half of the pumpkin – the remaining meat – potatoes – the remaining pumpkin – bell pepper – onion. Add salt, pepper, pour in water so that it covers the vegetables.
5. Cover the pan with a lid and put it on fire. After boiling the water, reduce the heat and simmer until tender for about 50 minutes. Mix the finished dish and leave to languish for 10 minutes.
6. Serve, sprinkled with finely chopped coriander.
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- 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
- Pumpkin - 29 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 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
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Coriander greens - 25 kcal/100g
