Braised pork and veal steak

Name: Braised pork and veal steak - Eva O.
Ingredients: 700; 800 g pork (chop; leg; I used tenderloin); 500; 600 g veal (ribeye; tenderloin; leg; shank). You can use just one type of meat. 2 onions; 2 carrots; 50 g celery; 20 ml oil; 3 tablespoons ketchup; 4; 5 cloves of garlic; 1 teaspoon hot + sweet paprika; 3; 4 bay leaves; a few sprigs of parsley and/or dill; salt; pepper; thyme.

Meat - Braised pork and veal steak by Eva O. - Recipia

Braised pork and veal steak is a classic dish full of flavor, combining rich aromas and delicious textures. This recipe will not only transform an ordinary day into a feast but will also become a family favorite, thanks to its simplicity and versatility. Whether you choose to serve it on a special occasion or as a comforting dinner during the week, this dish will bring a smile to your face. Preparation time: 20 minutes Cooking time: 1 hour and 15 minutes Total time: 1 hour and 35 minutes Servings: 4-6 Necessary ingredients: - 700-800 g pork (chop, leg, or tenderloin) - 500-600 g veal (ribeye, tenderloin, leg, or shoulder) - 2 medium onions - 2 carrots - 50 g celery - 20 ml sunflower or olive oil - 3 tablespoons ketchup - 4-5 garlic cloves - 1 teaspoon sweet paprika and 1 teaspoon hot paprika (optional) - 3-4 bay leaves - a few sprigs of fresh parsley and/or dill - salt, pepper, thyme to taste Practical tips about ingredients: - Meat: Choose quality meat, preferably from trusted butchers. Pork and veal combine perfectly, but you can use just one type of meat, depending on your preferences. - Vegetables: Onions and carrots add sweetness and texture, while celery provides a distinct flavor. If you like a stronger taste, you can also add bell peppers or mushrooms. - Spices: Adjust the amount of salt and pepper according to personal preferences. Sweet and hot paprika provides a pleasant contrast, but you can omit the hot paprika if you prefer a milder dish. Preparing the braised steak: 1. Preparing the meat: Wash the meat well and remove any membranes. Cut the meat into larger pieces, about 100-150 g, to ensure even cooking. 2. Vegetables: Peel the onion and carrots, then slice the onion thinly and cut the carrots into rounds. Also, cut the celery into sticks. 3. Sautéing the vegetables: In a higher pot (ideally a cast-iron pot), add the oil and sauté the onion and carrots over medium heat for 4-5 minutes until they become translucent. 4. Adding the meat: Add the meat pieces to the pot and stir with a wooden spoon. Cook until they develop a whitish crust on all sides, which will help keep the meat juicy. 5. Adding the liquid: After the meat is browned, pour in 300-400 ml of boiling water, just enough to cover the meat. This step is essential to maintain the moisture of the steak. 6. Seasoning: Add salt, pepper, ketchup, paprika, thyme, and greens. Cover the pot with a lid and let it simmer on low heat for about an hour, stirring occasionally and adding water if necessary. 7. Reducing the sauce: When the meat is almost done, remove the lid and let it simmer until the sauce reduces almost completely, for about 20-25 minutes. Turn the pieces of meat occasionally. 8. Finalizing the dish: About 10 minutes before it is ready, add the bay leaves and sliced garlic cloves. Taste and adjust the seasonings to your liking. 9. Serving: Remove the meat to a platter, drizzling it with the rich sauce. Garnish with the cooked vegetables and sprinkle with fresh herbs. This steak pairs perfectly with sides like mashed potatoes or sautéed cabbage. Serving suggestions and combinations: Serving the braised steak becomes a true pleasure when accompanied by creamy mashed potatoes, a fresh cabbage salad, or grilled vegetables. Additionally, for a contrast of flavors, you can add some fresh tomatoes and radishes for a crunchy note. Wine variant: If you want to add a touch of refinement, you can add a glass of white or red wine during cooking. This will enhance the flavors and make the sauce even richer. Nutritional benefits: Pork and veal are excellent sources of protein, essential for building and repairing tissues. The vegetables used are rich in vitamins and minerals, and the use of spices brings additional health benefits, such as antioxidant and anti-inflammatory properties. Frequently asked questions: 1. Can I use other types of meat? Yes, you can experiment with chicken or turkey, but the cooking time will be different. 2. Can I prepare the braised steak in advance? Sure! It is a dish that keeps well in the fridge and can be reheated without any problems. 3. What drinks do you recommend to accompany this steak? A fuller-bodied red wine, such as a Merlot or Cabernet Sauvignon, will pair wonderfully. Additionally, a pale beer or fresh lemonade are excellent choices. In the end, don't forget to put your personal touch on the recipe. Experiment with different spices and sides, and turn every meal into a celebration full of flavors and joy. Enjoy your meal!