For potatoes, porridge and pasta: tender stewed meat that just melts in your mouth

To make your meal hearty, you can add juicy stewed meat to boiled pasta, potatoes or buckwheat. Veal is the best choice for this dish. It is soft, has enough fat, and at the same time not too heavy.

The idea of cooking tender stewed meat for lunch is published on the Instagram page of food blogger Iryna with the nickname healthy_recipes_ira. Be sure to add seasonal young vegetables.

For 1 kilogram of meat (originally veal, but yu can use any):

• water - 2.2 liters
• medium carrots - 3-4 pcs.
• onion - 2 pcs.
• bay leaves - 4 pcs.
• garlic - 4 cloves
• white dry wine or juice of 1 lemon
• salt
• mushrooms - 500 g

Method of preparation:

1. Cut onion, carrot and veal into large pieces.

2. Put in a saucepan and add 2 liters of water.

3. Add the garlic and bay leaves.

4. Add salt and pepper to taste.

5. Squeeze lemon or add wine.

6. Put it on medium heat with the lid ajar for about 1.5 hours. Remove the foam. After cooking, drain the liquid from the meat and vegetables and cook until 1 liter remains: this will make the flavor more concentrated. Chop the carrots.

Ingredients for the gravy:

• butter - 50 g
• flour - 4 tbsp
• 20-33% cream - 100 ml
• salt
• broth in which the meat and vegetables were cooked

Method of preparation

1. Melt the butter in a frying pan and let it sizzle for a minute.

2. Gradually add the rest of the ingredients - first flour, then broth, and cold cream - stirring. There should be no lumps.

3. Pour the finished gravy back into the pan, return the boiled meat, chopped carrots, and fried mushrooms.

4. Cook for a few minutes over low heat.

5. Taste for salt and add herbs or green onions if desired.