Stewed meat with vegetables is a universal dish for serving as a second for lunch or dinner. You can cook pork, beef, poultry, rabbit in a similar way. Meat slices are soaked in vegetable juices and are especially soft, rich and tasty.
Anyone can cook a stew with gravy, even without the proper experience and culinary skills. A little free time, having the right recipe and following simple and accessible recommendations will help to obtain the desired result.
From the recipe below, you will learn how to stew meat in a pan. The dish will be a great addition to a potato side dish, pasta or cereals. From the specified amount of products, 4 servings of food will be obtained, the preparation of which in total will take no more than an hour. For a rich taste, it is better to pre-marinate the pork for an hour and a half.
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No less tasty is beef stew with onions and carrots. This type of meat requires a longer heat treatment and is especially soft in tomato sauce. Tomato paste can be replaced with grated fresh or canned tomatoes, ready juice, sauce or ketchup.
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Stewed meat with potatoes and vegetables is a very self-sufficient dish that does not require additional preparation of a side dish. It is especially tasty to serve pickles or sliced \u200b\u200bfresh vegetables with a meal. In a similar design, you can arrange any meat product, in this case, a variant with a rabbit is presented.
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The recipe for stewed chicken with vegetables will come to the rescue when you need to arrange a delicious meal in a short time and without any hassle. A light, healthy and nutritious dish will perfectly satisfy your hunger and will not add extra pounds. If time permits, chicken can be marinated in spices with vegetable oil for 20-30 minutes.
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Especially fragrant and tasty is the stew in the oven. You can cook beef in a similar manner, as in the recipe below, as well as pork or chicken, reducing the oven heat treatment time to 40 minutes. For piquancy, you can add chopped garlic cloves and celery stalks to the vegetable mix.
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A great option for a homemade lunch or dinner would be a stew with vegetables and rice. In this case, a variation of the execution of the recipe with chicken is presented, however, you can equally successfully use pork and veal, on the bones and without, adding spices and spices to your discretion.
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The following tips will help you figure out how to cook a stew with vegetables in a beer sauce. The technology for creating a dish is elementary and with the right dishes, the result will be excellent: you need a cauldron or a deep saucepan with a thick bottom and walls and a tight-fitting lid.
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Beef stew with mushrooms and vegetables, as a rule, is served with a side dish of rice, which balances out the spicy taste of the dish as harmoniously as possible. You can use an arbitrary vegetable set, compiled individually, or a frozen ready-made mix bought in a store. For an hour you can arrange a meal for 4 people.
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Having a multi-cooker in the arsenal of kitchen gadgets, even a teenager can cook an appetizing and tasty dish - it's so simple and not troublesome. Especially tasty is meat stew with vegetables. In this case, the slices can not be fried in oil, which will make the dish even more healthy and dietary.
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With all the incredible variety of foods suitable for food, and the dishes that people have come up with to cook from them, mankind has not invented so many ways to cook them. Roughly speaking, there are hardly a couple of dozen cooking methods in total, and those that most people use in everyday cooking can be completely counted on the fingers of one hand. One of them is stew, a method that allows you to get tasty and nutritious dishes for eaters of any age, and from very inexpensive products: the same stew is one of the best dishes in terms of cost-benefit ratio.
It was this last feature of stewing that led to its immense popularity, because preparing some kind of delicacy is usually a quick and troublesome business, while sometimes you have to rack your brains over “simpler” products. Stewing removes all these problems, requiring nothing in return - a little patience, so this cooking method is one of the most versatile, win-win, and at the same time well-known. You probably cook stews, fish and vegetables quite often, and if you are not sure that you know everything about stewing, read on: in this guide I have collected all the information on how to cook the most delicious stews in the world.
I usually start each article on a topic by trying to define what will be discussed next, and this time I will not make exceptions either. So what is quenching?
In short, stewing is the process of heat treatment of food in in large numbers liquids. Imagine a classic stew, small chunks in gravy. If it were a little more - enough to completely hide the meat, and we would call it cooking, if it were much less, and the meat would be fried or baked, and not stewed, but in this case we simultaneously observe several heat treatment processes running in parallel. The lower part of the meat, which is below the “waterline”, is boiled in gravy, while the upper part is either steamed with boiling liquid (if the stewing takes place in a saucepan with a lid) or baked (if we stew in the oven and in an open dish). There is one more nuance that distinguishes boiling from stewing - in the first case, boiled meat or fish will be served separately from the liquid in which they were cooked (unless we are talking about soup), stews, as a rule, are always served in a sauce formed in the process of boiling and thickening of the liquid accompanying cooking. It's this culinary magic of spontaneously generating a flavorful, thick sauce without the hassle that is another reason why stews are so popular.
But if it's all about the volume of liquid, then there is a clear criterion - how much exactly you need to add water, broth, wine or other liquid in order to get the perfect stew? .. Yes and no.
Such a criterion does exist, but it depends not only on the time and temperature of cooking, but also on such subjective factors as the quality of the selected products or even the shape of the pieces into which they are cut. Therefore, stews are almost always cooked by eye, fortunately, if necessary, the amount of liquid can be quickly increased (adding more) or reduced (boiled over high heat).
We’ll talk about how to cook stews as if you’ve been doing just that all your life a little later, and now we’ll talk about the classification of stewing methods. “Excuse me, why complicate things?” - the skeptic will ask, and will be immediately disgraced: firstly, the subspecies of stewing differ from each other quite strongly, and secondly, only knowing their differences, you can cook the perfect meal. So,
Exactly what first comes to mind when we talk about extinguishing in general. Meat, fish or vegetables are cut into pieces a little smaller or a little larger, if desired, they are first fried, then liquid is added - water, and even cream, brought to a boil, reduce the heat, cover with a lid and simmer until soft, occasionally looking under the lid to stir the contents and make sure that everything is in order and nothing is burnt.
In fact, this is a completely separate way of cooking, in English language they even distinguish between stewing and braising - actually quenching and braising, but in our country not everyone has heard such a word. Entering the word "breezing" into a search engine, you will not find a consensus there about what it is, but in fact everything is quite simple. Unlike stewing, when braising the product (usually meat, but options are possible), firstly, they are cooked whole, and if they are cut, then in very large pieces, and secondly, the cooking itself usually takes place in a closed heavy vessel - a pot, a duck and the like.
Additional liquid is not always added - often the one contained in the product itself is enough, so that it is stewed in own juice. Let's say if you're cooking a piece of pork neck in a closed roaster in the oven (my mom does this mind-blowingly), it's technically brazing. Also, using the brewing method, they prepare, for example, Burgundy beef or Burgundy rooster in wine.
Above, I wrote that stews are usually served directly in sauce, but this rule does not work with stews, so stews are often called a type of cooking. And yet, from the point of view of culinary classification, this is precisely stewing: the product is poured with liquid, but not to the top, so that its lower part is boiled, and the upper one is steamed. Admission - lovely way cook fish, which (whole or fillet) is quickly stewed in a light broth, wine or just water, but vegetables can be cooked in the same way. This story also works with meat, although in this case it will take more time.
We are used to the fact that if something is cooked in oil, it is always about frying. But at a low temperature (below the boiling point of water), it behaves in the same way as any other liquid, which means that it is quite possible to extinguish in it. So, for example, finely chopped onions and vegetables in general are stewed in oil, which will later become part of a more serious dish - slowly simmer, stirring and not allowing the color to change.
Another method, which can also be attributed to stewing in oil, is called “confit”, and it was originally invented so that the dishes prepared in this way would be stored longer. Now, using the confit method, you can cook both classics - duck legs in duck fat, and more modern dishes - for example, preparing salmon fillets using this method, heating it in olive oil, the temperature of which is maintained at a certain level.
Unlike the methods listed above, this one is rather a mistake that spoils the intended dish, but everyone has come across it. You are going to fry chicken pieces, chop or something, put the pan on the fire, add oil, put meat in it, and then something goes wrong: your meat releases so much juice that it fills the entire pan, and fry it as a result, it fails. Such an unsuccessful frying is actually nothing more than stewing in its own juice.
To avoid this, you must, firstly, let the pan and oil heat up properly - in this case, they will not cool down so much when you put cold meat in them, and secondly, do not overload the pan: fry in several steps, laying the meat in a pan in a single layer so that the pieces do not touch each other, and the liquid will evaporate quickly, without bringing the matter to unplanned stewing.
Absolutely any. Unlike many other cooking methods, you can stew anything you want, with every reason to expect a decent result. But “can” does not mean “should”: stewing is often called a way to prepare inexpensive dishes, and this is no coincidence. After all, what meat cuts are the cheapest? The toughest ones are those that cannot be chewed if you casually try to fry them, cook them on a grill or just bake them. This rigidity is anatomically determined - the more often during the life of an animal this or that muscle is in motion, the more connective tissue it contains, which is not for everyone.
One of the main building materials» connective tissue - collagen protein, which has one wonderful property: in the process of prolonged heat treatment, collagen breaks down, turning into gelatin, which has a soft, almost jelly-like consistency. It is to this process that we owe the ability to eat meat that melts in the mouth, and in this case this is not a poetic turn, but a fairly accurate description of what a properly prepared dish from an inexpensive piece of meat becomes. Of course, you can achieve this result not only by stewing - both long cooking and baking at a low temperature are fine - but stewing is the most generous method of these, giving you the right to make mistakes and invariably excellent results. I note that some kind of tenderloin after stewing, of course, will also become softer, but it will not be so tasty - which means that rather than transferring expensive meat, it is better to cook it in some other way.
If we smoothly move from meat to other products, it will be found that stewing can help us with them. The fish is stewed in spicy fragrant sauces, cut into large pieces: the fish is cooked quite quickly, so it will take you a little time, and if you add a little seafood at the very end, the dish will turn out to be completely royal. Seafood is stewed less often because the best way for most of them, cook as fast as possible, but still stew. A good example here is squid, whose meat will become soft if cooked for either less than 5 minutes or more than 1 hour, so it can and should be stewed in a sauce, tomato or other of your choice.
Of course, we will not ignore vegetable stew- a family of dishes as diverse as it is popular. The most common variation on this theme is seasonal vegetables, which are first sautéed, then liquid is added and stewed until they are completely soft and still hold their shape (although some prefer a different texture - softer or, on the contrary, more crunchy). ). Stewed cabbage is another example, here stewing is rather a way to get rid of excess liquid, to reduce a once crisp vegetable to a state of tender, soft and pliable. But these are not the only ways to stew vegetables - no less good are dishes in which any one vegetable is the soloist, for example, onions, carrots or even an overseas artichoke, which is stewed for a short time - for softness, but with preservation of both shape and a hint of it. original taste.
Less obvious quenching products also do not bypass their attention. I guess it’s not necessary to tell anyone about mushrooms stewed in sour cream or cream, but, say, for such a dish as shakshuka, a Middle Eastern version of scrambled eggs with vegetables, eggs are not fried, but stewed in a thick spicy sauce. In the same way, cereals and legumes are stewed in the sauce - not for softness (they often get into the sauce already boiled), but to "marry" the tastes of the sauce and the cereals themselves. Rarely, they stew dough products (for the same reason), greens, stew fruits to make a sweet dessert ... In a word, if there is any product left on the planet, no one has tried to stew it yet - give it to me. I'll stew it, it'll be delicious.
So, it's time to move from theory directly to practice. Now I will tell you in detail, step by step, what and how to do in order to achieve best result. It is quite possible that you already know all this without me - well, in this case, take this section as a kind of checklist that will help you not to forget about something important in the course of cooking. I will explain using the example of stew, but you yourself understand that exactly the same rules, with a slight amendment, apply to stewed fish, vegetables, anything.
We assume that you either have a recipe or an idea of what and from what products you are going to cook. Prepare all the ingredients in advance - cut the meat and vegetables, wash the greens, measure the required amount of spices and liquid ingredients, make sure that the dishes you need are at hand: these preparations will save you a lot of time and nerves in the cooking process.
The pre-roasting of meat is sometimes ignored: sometimes it is due to ideas about healthy eating, sometimes it is a recipe, sometimes it is banal ignorance. However, in the general case, by frying meat and vegetables, we will end up with a deeper and richer taste of the finished dish, which will be given to the gravy by that very ruddy crust. Fry vegetables, if necessary, first and separately from meat, which must be seasoned with salt and pepper in advance and rolled in flour (if you wish, you can not use it, but flour gives, firstly, a deeper frying, and secondly, it contributes to thickening sauce). After that, fry the meat in hot oil until brown on all sides, in several stages so as not to overload the pan, otherwise you will get what is described above in the “Frying” section above. Set aside the fried meat on a separate bowl.
The bottom of the pan you just used has little fried spots—little bits of meat and vegetables stuck to the pan. These are real flavor capsules that can and should be released and added to our dish by a method called “deglazing”. To do this, pour the broth, wine, cream or other liquid in which you are going to stew the meat into the pan. It will boil pretty quickly - don’t yawn here, start rubbing the bottom of the pan with a spatula. The pieces will peel off from the bottom of the pan and quickly enough "dissolve" in the liquid, enriching it with their taste.
If you are stewing meat in the same pan, reduce the heat and add vegetables, meat, and other ingredients (such as spices). If you use a lot of small spices, you can tie them in a gauze bag, and tie the herbs into a bouquet, so it will be easier to remove them from the finished dish. Send all the juices that flowed out of the meat while it was waiting for its fate, they also contain a taste that we do not want to lose. If you are going to stew meat in another dish - ducklings, a pot, and so on, the sequence will be reversed: first we transfer the meat and vegetables into it, then pour the liquid from the pan, in any case, without neglecting the previous step.
After that, you can cover the dish with a lid and simmer until the meat softens with slight heat on the stove or in the oven. The stewing time depends entirely on the properties of the meat you have chosen, while it is worth periodically looking under the lid to mix the contents and make sure that the liquid has not boiled away ahead of time. To prevent this process from going so fast, which is especially important for stewing in a dish with a loose lid, place a sheet of foil between the dish and the lid.
At this stage, some recipes recommend adding flour to thicken the sauce, but this technique is not flawless from a culinary point of view. Strictly speaking, additional thickening may not be needed at all - the cream, for example, will thicken perfectly on its own during the stewing process, but if you stew in broth, wine or water, you should first make a flour dressing roux by frying a little flour in the same amount of melted butter oil, then add liquid to it, stirring. But this is not necessary - if you rolled the meat in flour before frying, it may well be enough to thicken the sauce.
When you realize that the dish is almost ready, it's time to bring it into the form in which it can be served. Fish out the herbs and spices that have served your time, adjust the amount and density of the sauce (a lot / thin - boil over high heat, stirring occasionally, low / thick - dilute and boil a little more), season with salt and black pepper and, if desired, garnish with fresh herbs and vegetables.
Well, everything is clear with this, so I included the last point just for show. Serve stew (or whatever) should be really hot, because the cooling sauce often tends to twitch with a thin film, and as a side dish it is better to choose those that go well with it - cereals, dumplings, some types of pasta. Legumes will perform somewhat worse in their place, and vegetables and especially mashed potatoes with stews in gravy are not categorically friendly, but this is already a matter of subjective tastes: if you like it that way, then good for you.
Concluding the conversation on this voluminous topic, I want to give a few practical advice common properties that will probably make your stews even tastier.
Don't use water. Whenever possible, prefer liquids with their own taste and aroma - broth, wine, rather than water. The easiest and most economical way to always have broth on hand for cooking is not to throw away the bones after roasting chicken and cutting meat, as well as trimming vegetables, but to put them in the freezer. When enough has accumulated, you can boil the broth from this waste, which otherwise you would simply throw away, and freeze it until you need it.
More flavor. Whether you're cooking up a new dish or experimenting with an old recipe, never miss the opportunity to add more flavor with spices and seasonings. Any dish will benefit if you add sweet peas, cloves, bay leaves, thyme and other seasonings during the stew, even if they are not in the recipe.
Do not hurry. Patience is the key to a delicious stew, so don't cook it if you're short on time. It also happens that people, having heard enough stories on TV and the Internet, are afraid to stew meat for a long time, because there won’t be any vitamins left in it. There is no need to be afraid - vitamins will not remain in it in any case, most of them are destroyed in the first minutes of heat treatment, so you need to look for them in other products, but your dish will definitely not become tastier from this rush.
Temperature regime. Strictly speaking, boiling, even if barely noticeable, is by no means required element program, however, it is necessary in order for the liquid - both added and that which was originally contained in meat and other products - to boil away and thicken. After that, the heating can be reduced, and if you manage to adjust it in such a way that the temperature of the liquid is close, but still below the boiling point, you can simmer for as long as you like, without fear that it will boil away.
For cooking in a stew, meat is used in large, portioned and small pieces. Before stewing, the meat is sprinkled with salt, pepper, fried until a crispy crust forms. Then they put it in a deep bowl, pour it with broth or water so that portioned and small pieces are completely closed, and large ones are half. To give the meat a taste and aroma when stewing, put onions, parsley, celery, carrots at the rate of 100 g per 1 kg of meat, add spices and seasonings - peppercorns, bay leaf, parsley, dill, you can put cloves, cinnamon, nutmeg, cumin, coriander, star anise.
The meat is stewed in a sealed container with a slight boil, since with a rapid boil, aromatic substances evaporate and the liquid quickly boils away. Spices and herbs are put 15–20 minutes before the end of the stew. To soften the connective tissue and make the meat spicy during stewing, add tomato puree, sour sauces, pickled berries and fruits along with juice, kvass. Sauce is cooked on the broth left after stewing.
Stewed meat dishes are prepared in two ways.
1. The meat is stewed together with a side dish and released together. With this method, the dish turns out to be more fragrant and juicy. Especially tasty is the meat cooked in clay pots with tight-fitting lids. However, meat stewed with a side dish is difficult to portion in mass cooking.
2. The meat is stewed without a side dish, and the side dish is prepared separately.
Stewed meat. For stewing in large pieces, the lateral and outer parts of the hind leg of the beef carcass, the shoulder part of the lamb, the shoulder part and the neck of the pork carcass are used. Meat weighing up to 2 kg is rubbed with salt, sprinkled with pepper, fried until a crispy crust is formed, placed in a deep bowl, half-filled with broth or water, browned carrots, onions, parsley and tomato puree are added, stewed in a sealed container at a low boil 1.5– 2 h; 15–20 minutes before the end of the stew, put peppercorns, bay leaf, parsley and dill, you can add cinnamon, nutmeg, cloves. The finished meat is taken out, put on a baking sheet, poured over with the broth in which the meat was stewed, and placed in an oven to restore the crispy crust. The meat is then cooled and cut into portions.
Red sauce is prepared on the remaining broth. To do this, diluted red sauté is poured into the broth, boiled for 25–30 minutes and filtered, wiping the boiled vegetables. Chopped meat is poured with cooked sauce, heated and stored on a food warmer until vacation. When on vacation, a side dish is placed on a portioned dish or plate - boiled potatoes, mashed potatoes, pasta, crumbly cereals, stewed cabbage, next to it - meat, pour over the sauce.
Beef 170, or lamb 166, or pork 129, carrots 10, onions 7, parsley 8 or celery 9, rendered animal fat 7, tomato puree 15, wheat flour 5, garnish 150. Yield 325.
The meat is stuffed. The prepared semi-finished product is sprinkled with salt and pepper, fried, and then stewed in the same way as stewed meat. Before the holiday, the meat is cut into portions, and the sauce is prepared on the remaining broth. When on vacation, a side dish is put on a plate or a la carte dish - pasta, crumbly cereals, boiled or fried potatoes, chopped meat next to it, pour sauce over it, pasta can be sprinkled with grated cheese (10 g per serving).
Beef in sweet and sour sauce. This dish is prepared in two ways. First way. The meat cut into portions is sprinkled with salt and pepper, fried on both sides until a crispy crust is formed, put in a saucepan, poured with hot broth or water, finely chopped browned onions, tomato puree are added and stewed for about 1 hour in a sealed container at a low boil . Then put peppercorns, bay leaf, vinegar, crushed rye crackers, sugar and continue to stew.
When on vacation, a side dish is placed on a portioned dish or plate - boiled pasta, crumbly cereals, boiled or fried potatoes, a complex side dish, next to it is stew, pour over the sauce in which it was stewed.
The second way. The meat is stewed in large pieces, then cut into portions. When on vacation, they put a side dish on a plate, next to it - meat, pour it over with red sweet and sour sauce. Side dishes use the same.
Beef 170, melted animal fat 7, onion 24, tomato puree 15, sugar 8, vinegar 9% 3, rye crackers 10, garnish 150 Yield 325.
Oven meat. The meat, cut into portions, is beaten off, sprinkled with salt and pepper, fried, then placed in one row in a bowl, poured with broth or water, tomato puree is added and stewed almost until cooked. After that, the broth is drained, diluted passerovka is introduced into it and the sauce is boiled. In the dishes where the meat was stewed, put fried potatoes, browned vegetables (carrots, onions, parsley), cut into slices, peppercorns, bay leaf. Pour in the prepared sauce and simmer until done.
When on vacation, meat is put in a lamb along with vegetables, sprinkled with chopped herbs. In order to improve the taste and aroma, it is recommended to cook the dish in portioned pots tightly closed with a lid.
If the dish is prepared in large quantities, then the meat is stewed separately with the addition of broth, tomato puree, at the end of the stew, diluted sauté, pepper, bay leaf are introduced. Stew vegetables separately with the addition of tomato puree. The meat is released with stewed vegetables, poured with the sauce in which it was stewed.
Beef 170, or lamb 175, or pork 147, rendered animal fat 12, potatoes 193, turnips 20. carrots 25, parsley 13, onion 30, tomato puree 15, wheat flour 3. Yield 325.
Zrazy chops. Sprinkle prepared zrazy (see p. 69) with salt, pepper, fry, put in a saucepan or on a deep baking sheet, pour hot broth or water, add tomato puree and stew for about 1 hour. Then take out the zrazy. The broth is filtered, diluted red sauté is introduced into it, sautéed tomato puree and vegetables (carrots, onions, parsley), boil for 15–20 minutes and filter. Zrazy is poured with prepared red sauce, peppercorns, bay leaf are added and stewed for 30–35 minutes at a low boil.
When on vacation, a side dish is placed on a portioned dish or plate - buckwheat porridge, crumbly rice or mashed potatoes, next to them - zrazy 2 pcs. per serving, drizzled with red sauce.
Roast at home. In beef, the side and outer parts are used, in pork - the shoulder and neck. The meat is cut into 2–4 pieces weighing 30–40 g per serving and fried. Onion cut into slices, sauté. Potatoes are cut into slices, fried.
Prepared meat and vegetables are placed in layers in a bowl so that there are vegetables on top and bottom of the meat, browned tomato puree, salt, pepper are added, the broth is poured so as to only cover the food, cover with a lid and stew until tender. 5-10 minutes before the end of the quenching put a bay leaf. Released in pots. This dish can be prepared without tomato puree.
Beef 162 or pork 129, potatoes 253, onion 30, rendered animal fat 12, tomato puree 15 Yield 325.
Goulash. The meat, cut into cubes of 20–30 g, is placed in a layer of 1–1.5 cm on a frying pan or baking sheet heated with fat, sprinkled with salt, pepper and fried until a crispy crust forms. The fried meat is transferred to a deep bowl, poured with hot broth or water, sautéed tomato puree is added and stewed for 1–1.5 hours. 30 min until done. In goulash, you can add sour cream, put garlic.
When on vacation, a side dish is put in a lamb or a plate, next to it is goulash, sprinkled with chopped herbs. As a side dish, crumbly cereals, boiled pasta, semolina dumplings, and potatoes are used.
Beef 162, or pork 129, or lamb 150, rendered animal fat 7, onion 24, tomato puree 15, wheat flour 5, garnish 150 Yield 325.
Azu. Meat, cut into cubes weighing 10–15 g, is placed in a layer of 1–1.5 cm on a well-heated frying pan with fat or on a baking sheet, sprinkled with salt, pepper and fried, stirring occasionally. The fried meat is placed in a deep bowl, poured with hot broth or water, browned tomato puree is added and stewed. Potatoes are cut into slices or cubes, fried, onions are chopped into strips, sautéed, pickles are cut into medium-sized slices or strips and stewed. Diluted red sautéed, sautéed onions, potatoes, pickled cucumbers, peppercorns, bay leaf are introduced into the azu and stewed for 15-20 minutes until tender. Finely chopped or mashed garlic is placed before the holiday. You can put fresh tomatoes, cut into slices, put them together with potatoes.
On vacation, the azu is placed in a ram, sprinkled with parsley or dill. In mass cooking, potatoes are not put during stewing, but fried potatoes are used as a side dish on vacation.
Beef 162, rendered animal fat 12, tomato puree 15, onion 30, wheat flour 5, pickles 50, potatoes 193, garlic 1.0. Exit 325.
Ragout of lamb or pork. Chopped meat weighing 30–40 g is placed on a frying pan or baking sheet well heated with fat, sprinkled with salt, pepper and fried. Then they put it in a deep bowl, pour it with hot broth or water, add browned tomato puree and simmer for 30-40 minutes. Carrots, turnips, onions, parsley are cut into slices or cubes, sautéed. Potatoes, cut into slices or cubes, are fried. Diluted red sauté is introduced into the meat stew until half cooked, sautéed carrots, parsley, turnips, onions, fried potatoes, peppercorns, bay leaf are put and stewed until tender. Boiled green peas can be put in the finished stew. In addition to these vegetables, you can add zucchini, eggplant, tomatoes, cauliflower, bean pods, sweet peppers.
On vacation, the stew is placed in a lamb or a plate, sprinkled with chopped parsley or dill on top. In mass cooking, fried meat is poured with broth, tomato puree is added, stewed for 30-40 minutes. Then diluted red sauté, sautéed carrots, onions, parsley, peppers, bay leaves are introduced and stewed until tender. Garnish is prepared separately.
When on vacation, a side dish is placed in a lamb or a plate, next to it is a stew along with sauce, sprinkled with chopped herbs.
Pilaf. Meat cut into cubes of 20–30 g is sprinkled with salt and pepper, placed on a baking sheet heated with fat and quickly fried. They are transferred to a deep bowl, poured with hot broth or water (the liquid is poured as much as needed to make crumbly porridge), add tomato puree, browned carrots and onions, cut into strips, pre-soaked rice cereal, peppercorns, bay leaf and stew until half cooked. After that, bring to readiness in the oven. Pilaf can be cooked without tomato by putting dry sour berries (blackcurrant, barberry) in it. Ready pilaf is loosened with a chef's fork.
When on vacation, put in a lamb or in a portioned pan, sprinkle with chopped parsley or dill.
Lamb 150, or beef 162, or pork 129, rice groats 67, margarine 15, onions 18, carrots 19, tomato puree 15. Yield 275.
Good afternoon friends! Today in our article we will tell you how to stew meat and what nuances and subtleties will need to be observed in order for the cooked dish to really turn out appetizing and very tasty.
For stewing, they mainly take those parts of the meat that are unsuitable for frying - streaked or tough, as well as the meat of old animals. If you fry it, it will turn out dry and not very tasty, but to put it out, just right.
So, how to stew meat? Take the meat, wash it and dry it. Next, cut it into large enough pieces, you do not need to chop too finely. Too tough meat, you can soak for a while in milk, and then dry it with a paper towel. Before you begin to stew the meat, it should be fried in a pan with vegetable oil. This forms a crust that will not release the juice from the inside.
How to stew meat in a pan?
Put the fried meat in a saucepan (if you have a saucepan with a thick bottom, then you can fry the meat directly in it without using a frying pan), pour in enough water to cover the pieces. Do not pour too much liquid, you will stew the meat, not boil it. Add peppercorns, bay leaf, salt to taste. When the water in the pan boils, reduce the heat to a minimum and simmer until cooked.
How long to stew meat?
There is no single answer to this question. Everything will depend on what kind of meat you will stew. If it is pork, then it will cook much faster than beef. Only by sampling can you determine the readiness of the dish. As soon as the meat becomes soft, you can turn it off - it is ready.
How to stew a chicken?
To stew chicken, use the thighs or the whole carcass, after cutting it into portions. First, rub the pieces with salt and pepper and fry, and then simmer in a saucepan, adding spices. Add enough liquid to cover the entire chicken. Very tasty chicken stew in sour cream. When water boils in a saucepan, just put sour cream there and simmer for 20-25 minutes. For 1 kg of chicken, about 250 g of sour cream will be required.
How to stew pork meat?
For stewing, it is better to take a neck or a spatula. Before you cook the meat, you can pre-marinate it using any spices, or you can use only salt and pepper. Next, put the meat in a pan and fry over high heat with the addition of oil until a crust forms, then reduce the heat and pour in a little water. If the meat is not very tough, do not pour a lot of water. In the process of stewing, if necessary, you can add a little more water. Cover the pan with a lid and simmer over moderate heat until fully cooked.
It is not clear why some housewives do not like to cook pork dishes, although they eat sausage, boiled pork, and bacon.
After all, pork easily responds to all types of heat treatment: it can be fried, boiled, baked, stewed. At the same time, the meat almost always turns out juicy and soft.
It takes much less time to cook pork dishes than beef dishes.
Pork does not need to be soaked in a vinegar marinade to get rid of a specific smell (as is done with lamb).
Of course, there are exceptions if the hostess, out of inexperience, buys meat on the market. adult male - boar. If he was not castrated at one time, then his meat will smell unpleasant, give off urine (it will be said not to the table). And this smell is almost impossible to interrupt.
Therefore, when you come to the market, do not rush to buy the first piece of pork that caught your eye. Consider it carefully.
If the meat is pinkish and the fat is white, then you have young pork. The skin of such meat is thin, easily pierced with a knife. And sellers often demonstrate this to buyers.
Thick, tough skin, yellowish lard indicate that this meat is old. The surface of the meat should not be slimy, slippery. Smell the meat - it should not have a foreign smell.
Ingredients:
Cooking method
Ingredients:
Cooking method
Ingredients:
Cooking method
Ingredients:
Cooking method
Ingredients:
Cooking method
Ingredients:
Cooking method
Tip: instead of wine, you can pour in water or broth, and replace the tomato paste with ketchup.
For stewing, you can use both one pulp and meat on the bone (ribs). The main thing is to cut off the fat, leaving only a thin strip, otherwise the gravy will turn out to be very greasy and tasteless.
Any side dish can be served with stewed pork: mashed potatoes, crumbly rice, pasta, buckwheat.
