Stew is a dish, the simplicity of which reveals the color of different continents. Enough pot, juicy piece and fragrant roots to taste Italian ossobuko and Mexican chili concarne, French fricassee and Uzbek narhangs. Filled with special spices and sauces, this meal displays centuries-old culinary traditions.
Stew - recipe
Stew with gravy is a French dish in which tomato and sour cream sauce is mixed with sliced beef, and in its complete form is served with various side dishes: rice, pasta, potatoes and vegetables. The classic recipe assumes traditional vegetables - onions and carrots, but you can diversify the cooking with a bunch of parsley and sweet pepper.
Ingredients:
- beef - 500 g;
- carrots - 50 g;
- onion - 75 g;
- sweet pepper - 1 piece;
- handful of parsley;
- water - 200 ml;
- tomato paste - 80 g;
- flour - 15 g;
- vegetable oil - 50 ml.
Preparation
- Before you cook the stew with gravy, beat off the pulp and cut it into cubes.
- Put into a heated frying pan and fry until crusted.
- Shred the vegetables to the meat, hold for a couple of minutes, then add the liquid and cook for half an hour.
- Fill the stew with pasta, flour, greens and hold for another quarter of an hour.
Meat stew with prunes
Traditional Russian cuisine was famous for its stuffed meat dishes. Especially popular at the table was a dish made from a pig, stuffed with fruit. Times have changed - this technically difficult dish is not for everybody, but meat stew with prunes is a recipe that is still used in various European cuisines.
Ingredients:
- pork - 1,2 kg;
- carrots - 50 g;
- onions - 50 g;
- prunes - 300 g;
- bay leaves - 4 pcs .;
- fat - 50 g.
Preparation
- Prepared pieces of pulp fry for a quarter of an hour, after which add finely chopped vegetables, laurel and prunes.
- Cover and simmer 20 minutes until the stew is softened.
- Served with mashed potatoes as a side dish.
Meat stew with mushrooms
If cooking is not your hobby, and the situation requires a quick and tasty solution - combine meat with mushrooms and garlic, and on the table will appear a dish revered by sophisticated gourmets. Mushrooms have a unique ability to absorb neighboring flavors, so their close tandem with the main ingredient adds refinement food, and eaters - pleasures.
Ingredients:
- veal - 1000 g;
- champignons - 300 g;
- a clove of garlic - 3 pieces;
- olive oil - 35 ml;
- black ground pepper - pinch;
- broth - 500 ml.
Preparation
- Before you cook the stew, cut it into cubes, season with spices and fry until ruddy.
- Chopped mushrooms, cook in a broth over low heat.
- Combine the ingredients, season with garlic and keep on the stove for no more than 15 minutes.
Stewed meat in sour cream
Meat stewed in sour cream and onions comes from the past and is directly related to the famous "Beef Stroganoff" . The French chef combined French technology and receptions of Russian cuisines and served food in sour cream sauce. Simple technique, light portion division and impeccable taste raised the masterpiece to the first position of restaurant menus.
Ingredients:
- veal fillet - 800 g;
- onion -100 g;
- a pinch of black ground pepper;
- sour cream - 200 ml;
- butter - 50 g;
- bay leaves - 3 pcs .;
- sprigs of parsley - 5 pcs .;
- flour - 50 g.
Preparation
- Cut out the tenderloin, cut into small bars and roll in flour.
- Cook the pieces until ruddy.
- Chop the onion, cook, pour over the sour cream, add the bay leaf and heat the resulting mixture.
- Place the meat in the sauce, bring to a boil, remove from heat and decorate with greens.
- Garnish with rice, which is in perfect harmony with stew.
Meat stew with pickled cucumbers
Our ancestors knew a lot about food, and therefore the combination of pickles with other ingredients in one bowler hat was not considered a gastronomic achievement. In the course there was a lot of wealth pantries: spicy crocheted cucumbers, moderately salted brine, meat prunes. Such unpretentious products have created a delicate and fragrant dish, which keeps its color to this day.
Ingredients:
- pickled cucumbers - 100 g;
- sweet pepper - 100 g;
- garlic - 2 teeth;
- Pork flesh - 500 g;
- Brine - 200 ml;
- fat - 50 g.
Preparation
- Cut pork, fry and combine with chopped vegetables.
- Fill the components with brine, cover and cook for 20 minutes.
- Meat stew with vegetables garnish with mashed potatoes.
Stew in the oven
Meat stew in wine is another gastronomic excursion to the past century. A substantial and heavy meal of French peasants, consisting of beef neck and gravy, migrated to a high cuisine restaurant and is considered an unsurpassed benchmark. The secret is simple - the wine juices blend with others, fill the dish with a rich taste, valued by seasoned eaters.
Ingredients:
- beef neck - 1 kg;
- carrots - 100 g;
- ground black pepper - pinch;
- dry red wine - 700 ml;
- olive oil - 50 ml.
Preparation
- Wipe the neck with pepper and fry in a large frying pan.
- Transfer to a pan for baking.
- Large chopped carrots in the same frying pan with 200 ml of wine.
- Combine all ingredients, pour the remaining wine and place in the oven at 200 degrees for 2.5 hours.
- Baked carrots with stewed meat will pleasantly warm over dinner in a cold time.
Meat stewed in a pot
Meat stew in a pot in the oven - akin to grandmother's recipes in the oven. With such a heat treatment, all components languish in their own juice and retain the maximum amount of nutritional properties. Another useful quality of the pot is mixing ingredients without worrying about proportions and layers, but simply by instinct, with the addition of the most favorite products.
Ingredients:
- lamb - 400 g;
- potatoes - 200 g;
- leaves of fresh basil - 6 pcs .;
- water 250 ml;
- handful of dill.
Preparation
- Crushed lamb, fry and put on the bottom of the pot.
- Peeled potatoes, cut into slices and put on top.
- Add liquid, greens and send to stew at a temperature of 200 degrees not more than 40 minutes.
Stew in the multivariate
Stew with vegetables in the multivark is a simple and affordable home version, which can be enriched using vegetable assortment. In winter, when you want bright colors in everything, even on a plate, asparagus beans and red peppers will become a vitamin surprise. Do not spoil it and save a useful composition, help the responsible gadget - multivarka.
Ingredients:
- pork tenderloin - 600 g;
- frozen asparagus beans - 200 g;
- sweet pepper - 2 pcs .;
- ketchup - 70 g;
- water - 50 ml.
Preparation
- Slice the meat into the bowl of the multivarquet and cook it in the "Frying" mode until golden.
- Prepared asparagus and chopped pepper combine with the contents of the bowl and continue the process for 5 minutes.
- Pour in water, add ketchup and in "Quenching" mode, bring the products to readiness.