Tasty veal stew with tomato sauce

In front of you is a real weekend lunch recipe. Also, it is a perfect main dish when guests announce themselves to you, and considering how juicy and tasty it is, children will also eat it with pleasure. Unlike beef, pork, and lamb, veal has a significantly lower energy value and more high-quality protein with less fat.

Ingredients:  

• 3 larger potatoes
• 1 eggplant
• 2 smaller zucchini
• 2 red peppers
• 2 green peppers
• 4-5 cloves of garlic
• salt, oil, allspice, oregano

For meat:

• 500 g of veal
• 500 ml of tomato juice 
• 1 red onion
• 2 cloves of garlic
• salt, pepper, basil

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Preparation:

Cut all the vegetables into sticks (except garlic) and place them in a large bowl. Add oil and spices and stir well to mix spices and oil with vegetables. Arrange the vegetables on a baking sheet with parchment paper and place the whole garlic cloves on top, then bake at 400 ° until the potatoes are ready. Put a little oil in a deep frying pan to warm it up. Add chopped red onion to fry. Cut the meat into strips, then add to the onion. Fry the meat until it changes color, then pour half a cup of water and let the meat simmer over high heat. When the water evaporates add finely chopped garlic, stir a little, put all the spices, and pour tomato juice. Reduce heat and simmer for about twenty minutes.