Today we will tell you how to make a stew with vegetables. Simplicity of preparation, saturation, excellent taste and undoubted advantage of the dish allows it to take priority in the daily menu. For its preparation, you can use both fresh and frozen vegetables , so the recipes of this food do not lose relevance in the off-season.
Eggplants stewed with meat and vegetables - recipe
Ingredients:
- beef pulp - 550 g;
- eggplant - 1 kg;
- onion - 120 g;
- carrots - 120 g;
- potato tubers - 250 g;
- tomatoes - 400 g;
- sweet Bulgarian pepper - 175 g;
- fresh greens to choose from - to taste;
- purified water;
- vegetable refined oil;
- spices - to taste;
- ground black pepper - to taste;
- salt - to taste.
Preparation
To cook the stewed beef with vegetables for a start, we will wash it with cold water and thoroughly dry it with a paper towel. Then cut it into medium-sized slices and lay it in a well-heated vegetable oil, which we pre-pour into a cauldron or a deep saucepan with a thick bottom. When the meat pieces are lightly browned, add the peeled onion and sliced onions and sticks or straws with carrots. A little more frying meat with vegetables, pour a little hot water, cover the container with a lid and let it boil up to the softness of the meat. The fire should be minimal at the same time.
In the meantime, we will prepare the rest of the vegetables. Eggplant my, cut into slices, immerse in salty cold water and leave for about fifteen minutes to remove bitterness. Potatoes are cleaned and shredded in cubes, and the peppers are rid of the pedicels, seed boxes and crushed straw. Tomatoes are scalded with boiling water, peeled and cut into slices or plates.
To the ready-made meat, we first put the potatoes, then the Bulgarian pepper, we lay out the eggplants washed and washed once more from the salt, tomato slices and finish with finely chopped greens. Sdabrivaem dish to taste salt, ground black pepper and spices, pour water if necessary, cover the dish with a lid and pat on moderate heat for another twenty to thirty minutes.
Stew with vegetables - recipe in the multivariate
Ingredients:
- any meat - 760 g;
- zucchini or eggplants - 560 g;
- onion - 225 g;
- carrots - 200 g;
- potato tubers - 375 g;
- sweet Bulgarian pepper - 175 g;
- tomatoes - 375 g;
- laurel leaves - 1-2 pcs .;
- fresh greens to choose from - to taste;
- hard piquant cheese - to taste;
- purified water;
- vegetable refined oil;
- Spices to choose from - to taste;
- ground black pepper - to taste;
- salt - to taste.
Preparation
We rinse and masticate the moisture from the meat, cut it into medium-sized slices and brown it in the oily bowl of the multivark. To do this, select the function "Fry" or "Bake" on the display of the device.
While meat is fried, washing and carrots and onions are cleaned, shredded into cubes, we put the multivarks in the capacity for meat and fry them together for a few more minutes.
Without losing time, we get rid of the peel and cut into cubes of potato tubers. Also scalded with boiling water, we remove skins and grind tomatoes and shred strawberries with Bulgarian peppers, and eggplants or zucchini cut into large cubes or slices. We put all the prepared vegetables into the vessel's capacity, we savor salt, ground black pepper, spices, we throw laurel leaves, we pour a little water and we squish for thirty minutes, switching the device to the function "Quenching".
Five minutes before the end of the cooking process, we throw the finely chopped fresh greens and the grated cheese, evenly spreading it over the surface.