Veal steak with mashed potatoes and cabbage salad

Veal steak with mashed potatoes and cabbage salad is a delicious dish that combines the rich flavors of meat with the creamy texture of the puree and the freshness of the salad. This recipe is perfect for a special dinner or to impress guests. Let’s discover together the necessary steps to achieve this savory dish!

Preparation time: 30 minutes
Baking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 4

Ingredients:

For the veal steak:
- 1 piece of tender veal (preferably from a farm)
- 2-3 tablespoons olive oil
- Freshly ground pepper
- 1 teaspoon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon curry (for color)
- Salt and other preferred spices
- 2-3 cloves of garlic (for stuffing)
- 2-3 bay leaves
- 1 bunch of fresh parsley
- 1 large grated carrot
- 1 kg ripe tomatoes
- 1 tablespoon tomato paste

For the mashed potatoes:
- 1 kg potatoes
- 1 small glass of sweet milk
- 50 g butter
- Salt, to taste

For the cabbage salad:
- 1 medium cabbage
- 1 bunch of fresh dill
- 2-3 tablespoons balsamic vinegar or apple cider vinegar
- 2-3 tablespoons olive oil

Instructions:

1. Preparing the meat: Wash the veal under cold water and dry it with a clean kitchen towel. Rub the meat with olive oil, freshly ground pepper, mustard, and the remaining spices. Score the meat in several places and stuff it with thin slices of garlic. Cover the meat and let it refrigerate for at least 12 hours, ideally overnight, to allow the flavors to penetrate well.

2. Preparing the sauce: The next day, blanch the tomatoes in boiling water for 1-2 minutes, then peel them. Blend them in a food processor until you get a fine puree. In a pan, heat the oil and sauté the grated carrot for 2-3 minutes. Add the tomato puree and the tomato paste, letting the sauce reduce over low heat until it thickens.

3. Baking the steak: Preheat the oven to 180°C. Place the meat in a baking dish, cover it with the tomato sauce, add the bay leaves and parsley stems. Bake the meat for about 1.5-2 hours, basting it occasionally with the sauce to prevent burning. Taste the sauce towards the end and adjust the salt if necessary.

4. Preparing the mashed potatoes: Peel the potatoes, cut them into cubes, and boil them in salted water until tender. Drain the water and mash them together with warm milk and butter. Use a mixer to achieve a fluffy puree. Add salt to taste and, if necessary, a little boiling water to adjust the consistency.

5. Preparing the cabbage salad: Shred the cabbage and massage it with salt. Add the finely chopped dill, vinegar, and olive oil. Let the salad sit for 10-15 minutes to blend the flavors.

Serving suggestion: Serve the veal steak alongside the mashed potatoes and cabbage salad, garnished with a little fresh parsley. This combination will turn any meal into a delicious feast!

Possible variations: You can experiment with different herbs and spices, adding a splash of white wine to the sauce for extra flavor. You can also replace the cabbage with carrots or beets for a more colorful and nutritious salad.

This veal steak recipe with mashed potatoes and cabbage salad is an excellent choice for any occasion, bringing not only wonderful taste to the table but also a touch of refinement. Bon appétit!