Tender veal or beef medallions slow-cooked with a medley of fresh vegetables create a rich, flavorful dish that’s perfect for a hearty dinner. Letting the meat marinate overnight and simmer gently brings out the depth of flavors. Serve with pasta, polenta, or mashed potatoes for a comforting meal.
Ingredients:
- 2 lbs veal or beef medallions (about 6–8 pieces, 1/2 inch thick)
- 1 teaspoon salt
- 1 tablespoon Dijon mustard (optional)
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 large onion, diced
- 1/2 cup tomato sauce
- 2 medium carrots, grated or cut into small sticks
- 1 medium zucchini, grated or small sticks
- 1 stalk celery, finely chopped (optional)
- 1/2 cup broccoli florets
- 1 1/2 cups beef or vegetable broth (or water with a pinch of bouillon)
- 1 teaspoon mixed dried herbs or soup seasoning
- 1/4 teaspoon black pepper, or to taste
Instructions:
- Lightly season the meat with salt. Optionally, coat one side with mustard for flavor. Brush with olive oil if desired. Cover and refrigerate overnight to let flavors develop.
- Before cooking, dredge the uncoated side of each medallion in flour and lightly sear in a hot skillet with 1 tablespoon olive oil until golden on both sides. Remove from the pan and set aside.
- In the same skillet, sauté the onion until translucent. Add the tomato sauce and cook for 2–3 minutes.
- Stir in the grated carrots, zucchini, and celery (if using). For a smoother sauce, you can blend the vegetables later with an immersion blender, or leave them in chunks for more texture.
- Pour in the broth (or water with bouillon) to create a thin sauce. Add herbs. Return the seared medallions to the pan.
- Cover and simmer on low heat for 1–1.5 hours, adding a little more broth or water as needed to keep the sauce from drying out.
- In the last 10 minutes, add the broccoli florets. Season with black pepper and adjust salt if needed.
- Serve warm with pasta, polenta, or your favorite side dish.
