Homemade veal stew - a simple recipe for preparing stew for the winter at home.
Preparing veal stew for future use will preserve the meat and reduce your time for everyday cooking at home. In addition, there is always a place for a jar of canned meat in a backpack when you are packing your children for a hike, or when you go with the whole family to nature, wanting to relax without thinking about food. Let's move on to the recipe.
How to make veal stew at home.
For canning, only fresh meat is purchased, not frozen.
Veal is considered a dietary product; it is more tender and juicier than beef, but so that during the canning process the meat does not lose its taste, smell and does not become mushy, it is better to preserve pre-fried meat. To do this, cut the veal into large pieces.
Simmer over low heat until half cooked. There is no need to add water, fresh meat will release juice, but you can add salt and a little peppercorns. Also, you should not add onions, garlic or carrots - the stew will not last long.
Next, you need to put the hot meat into clean liter jars and fill it to the top with the remaining sauce.
Roll up the lids and sterilize for at least 1.5 hours.
This homemade veal stew can be stored in a cold place for about a year, but the temptation to use canned meat to surprise unexpected guests with a delicious dinner will significantly shorten its shelf life.
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