Veal steak with baked potatoes
When I cook veal, especially for a steak, I organize myself in advance. The meat needs some time to marinate, but the result is worth it. I put the potatoes in almost at the end, so they are warm and tender when it’s their turn at the table. This recipe is not complicated, but it requires a little patience. I often use it when I want to put something more substantial in the oven and serve it with a simple side.
Quick Info
Total time: approximately 14-16 hours (including overnight marinating)
Preparation time: 20-30 minutes
Marinating time: at least 8-12 hours in the fridge (ideally overnight)
Baking time: 1-2 hours (depending on the oven and the thickness of the meat strips)
Servings: 4-6
Difficulty: easy-medium (requires planning for marinating)
Recipe type: main steak with side, suitable for weekend meals or special occasions
Ingredients
1 kg veal shoulder (boneless)
500 g potatoes
1 head of garlic
150 ml white wine
50 ml brown beer (optional)
100 ml oil
spices: salt, pepper, chili, rosemary, marjoram, basil, coriander
Preparation method
1. Cut the veal into thick strips – about 2-3 fingers wide (I make them a bit thicker than medallions so they don't dry out). Rinse the pieces in cold water until the water runs clear.
2. Place the meat in a large bowl. Season all sides with salt, pepper, chili, rosemary, marjoram, basil, and coriander. Don't skimp on the spices; veal holds flavors well.
3. Add the sliced or crushed garlic over the meat. Pour the oil and white wine over everything. Mix gently with your hand or a spoon, just enough to coat the meat evenly.
4. Cover the bowl with plastic wrap and place it in the fridge. Let it marinate ideally overnight (at least 8 hours) to absorb the flavors well.
5. The next day, take the meat out and transfer it to a baking tray. Add the brown beer if you choose to use it.
6. Preheat the oven to 180-200°C. Put the tray in the oven and let the steak bake. The time varies – start checking after about an hour, but for thicker strips, it may take up to two hours. The meat should be tender but retain its texture.
7. While the steak is in the oven, prepare the potatoes. Peel and slice the potatoes (not too thin).
8. Place the slices in a bowl, add salt, a pinch of chili, and rosemary. Drizzle with a little oil and mix well.
9. Heat a large skillet, preferably with a thicker bottom. Add the potatoes and cover with a lid. Start with a higher heat, then lower it to prevent burning. Turn them occasionally to brown evenly and soften inside. The time varies depending on the thickness of the slices and the skillet, but usually, 20-30 minutes is sufficient.
10. Serve the veal steak with the baked potatoes while they are warm.
Why I make this recipe often
This recipe gets me out of a bind when I need something reliable and substantial. The veal stays tender if I respect the marinating time and doesn’t dry out, while the potatoes cook quickly without needing another oven. Plus, it doesn't require hard-to-find ingredients.
Tips and variations
Tips
- For a juicier steak, don’t cut the meat too thin.
- If you have more time, you can turn the pieces of meat in the marinade a few times during the night.
- Potatoes cook better covered, without adding water.
- Don’t leave the steak in the oven too long if you don’t want it to toughen.
Substitutions
- You can use dry red wine instead of white wine, but the final taste will be slightly different.
- Brown beer is optional but adds an extra flavor. If you don’t have it, you can omit it without any problems.
- Marjoram, basil, and coriander can be eliminated or reduced if you don’t like strong flavors.
Variations
- Add onion rings to the marinade for a sweeter taste.
- You can use other simple sides, but pan-fried potatoes are quick and practical.
- For an extra splash of color, add sliced carrots alongside the potatoes in the skillet.
Serving ideas
- Serve the steak with a green salad or pickles.
- It also goes well with a simple horseradish sauce if you want something spicier.
- The potatoes can be served with a little sour cream or cold yogurt.
Frequently asked questions
1. How long should the veal be marinated?
Ideally overnight, at least 8 hours in the fridge. If you’re in a hurry, at least 4-5 hours, but the flavor won’t be as intense.
2. Can I cook the meat directly, without marinating?
The result will be bland. The marinade helps tenderize and flavor the meat.
3. What do I do if I don’t have brown beer?
You can omit it without any problems or use a little vegetable stock. The beer only adds a hint of flavor.
4. How do I know when the steak is done?
The meat should be cooked through and easy to cut, but not falling apart. You can check with a fork in a thicker piece.
5. Can I cook the potatoes in the oven instead of in a skillet?
Yes, you can put them in a tray in the oven at 200°C, but the baking time may be a bit longer.
Nutritional values
Estimation for one serving (based on 4 servings):
Calories: 430-480 kcal
Proteins: 38-40 g
Fats: 18-20 g (depends on how much oil remains on the meat and in the skillet)
Carbohydrates: 35-40 g
These are approximate values and depend a lot on how much oil is actually used and the portion sizes.
Storage and reheating
The veal steak keeps well in the fridge, in a container, for up to 2 days. It can be reheated in the oven or in a skillet with a little broth to prevent drying out. The baked potatoes can also be kept for 1-2 days, but they become softer when reheated. The recipe is not ideal for freezing, especially for the side.
When I cook veal, especially for a steak, I organize myself in advance. The meat needs some time to marinate, but the result is worth it. I put the potatoes in almost at the end, so they are warm and tender when it’s their turn at the table. This recipe is not complicated, but it requires a little patience. I often use it when I want to put something more substantial in the oven and serve it with a simple side.
Quick Info
Total time: approximately 14-16 hours (including overnight marinating)
Preparation time: 20-30 minutes
Marinating time: at least 8-12 hours in the fridge (ideally overnight)
Baking time: 1-2 hours (depending on the oven and the thickness of the meat strips)
Servings: 4-6
Difficulty: easy-medium (requires planning for marinating)
Recipe type: main steak with side, suitable for weekend meals or special occasions
Ingredients
1 kg veal shoulder (boneless)
500 g potatoes
1 head of garlic
150 ml white wine
50 ml brown beer (optional)
100 ml oil
spices: salt, pepper, chili, rosemary, marjoram, basil, coriander
Preparation method
1. Cut the veal into thick strips – about 2-3 fingers wide (I make them a bit thicker than medallions so they don't dry out). Rinse the pieces in cold water until the water runs clear.
2. Place the meat in a large bowl. Season all sides with salt, pepper, chili, rosemary, marjoram, basil, and coriander. Don't skimp on the spices; veal holds flavors well.
3. Add the sliced or crushed garlic over the meat. Pour the oil and white wine over everything. Mix gently with your hand or a spoon, just enough to coat the meat evenly.
4. Cover the bowl with plastic wrap and place it in the fridge. Let it marinate ideally overnight (at least 8 hours) to absorb the flavors well.
5. The next day, take the meat out and transfer it to a baking tray. Add the brown beer if you choose to use it.
6. Preheat the oven to 180-200°C. Put the tray in the oven and let the steak bake. The time varies – start checking after about an hour, but for thicker strips, it may take up to two hours. The meat should be tender but retain its texture.
7. While the steak is in the oven, prepare the potatoes. Peel and slice the potatoes (not too thin).
8. Place the slices in a bowl, add salt, a pinch of chili, and rosemary. Drizzle with a little oil and mix well.
9. Heat a large skillet, preferably with a thicker bottom. Add the potatoes and cover with a lid. Start with a higher heat, then lower it to prevent burning. Turn them occasionally to brown evenly and soften inside. The time varies depending on the thickness of the slices and the skillet, but usually, 20-30 minutes is sufficient.
10. Serve the veal steak with the baked potatoes while they are warm.
Why I make this recipe often
This recipe gets me out of a bind when I need something reliable and substantial. The veal stays tender if I respect the marinating time and doesn’t dry out, while the potatoes cook quickly without needing another oven. Plus, it doesn't require hard-to-find ingredients.
Tips and variations
Tips
- For a juicier steak, don’t cut the meat too thin.
- If you have more time, you can turn the pieces of meat in the marinade a few times during the night.
- Potatoes cook better covered, without adding water.
- Don’t leave the steak in the oven too long if you don’t want it to toughen.
Substitutions
- You can use dry red wine instead of white wine, but the final taste will be slightly different.
- Brown beer is optional but adds an extra flavor. If you don’t have it, you can omit it without any problems.
- Marjoram, basil, and coriander can be eliminated or reduced if you don’t like strong flavors.
Variations
- Add onion rings to the marinade for a sweeter taste.
- You can use other simple sides, but pan-fried potatoes are quick and practical.
- For an extra splash of color, add sliced carrots alongside the potatoes in the skillet.
Serving ideas
- Serve the steak with a green salad or pickles.
- It also goes well with a simple horseradish sauce if you want something spicier.
- The potatoes can be served with a little sour cream or cold yogurt.
Frequently asked questions
1. How long should the veal be marinated?
Ideally overnight, at least 8 hours in the fridge. If you’re in a hurry, at least 4-5 hours, but the flavor won’t be as intense.
2. Can I cook the meat directly, without marinating?
The result will be bland. The marinade helps tenderize and flavor the meat.
3. What do I do if I don’t have brown beer?
You can omit it without any problems or use a little vegetable stock. The beer only adds a hint of flavor.
4. How do I know when the steak is done?
The meat should be cooked through and easy to cut, but not falling apart. You can check with a fork in a thicker piece.
5. Can I cook the potatoes in the oven instead of in a skillet?
Yes, you can put them in a tray in the oven at 200°C, but the baking time may be a bit longer.
Nutritional values
Estimation for one serving (based on 4 servings):
Calories: 430-480 kcal
Proteins: 38-40 g
Fats: 18-20 g (depends on how much oil remains on the meat and in the skillet)
Carbohydrates: 35-40 g
These are approximate values and depend a lot on how much oil is actually used and the portion sizes.
Storage and reheating
The veal steak keeps well in the fridge, in a container, for up to 2 days. It can be reheated in the oven or in a skillet with a little broth to prevent drying out. The baked potatoes can also be kept for 1-2 days, but they become softer when reheated. The recipe is not ideal for freezing, especially for the side.