Stew with meat

Ragout with meat is a simple dish that will please you not only with a rich aroma, but also with a terrific taste. In addition, it contains many minerals and vitamins necessary for the body. Let's find out how to cook ragout with meat.

Stew with meat in pots

Ingredients:

For sauce:

Preparation

To prepare a stew of vegetables with meat, we clean the potatoes, cut them and fry them until golden brown. Then lay it first layer on pots and a little podsalivaem and pepper. We process the meat, cut into pieces and fry until it is browned with vegetable oil. We remove the bulb from the husks, shred by half rings and add to the meat, continuing to fry over medium heat, for another 3-5 minutes.

This time we clear the seeds of the Bulgarian pepper and chop it in thin strips, laying out to the meat. Then we lay meat and vegetables over pots over potatoes, add salt and turn to sauce. Flour the fry until tender-brown shade on a dry frying pan, add cream butter, put sour cream and tomato paste. Thoroughly mix the mass, season with spices to taste and slowly, without interrupting stirring, pour in hot meat broth . Extinguish still 5 minutes and remove from the fire at the moment when the sauce begins to thicken.

Now fill in the contents of the pots, cover them with lids and send them to a cold oven. After that, we light it, heat it up to 180 degrees and cook a potato ragout with meat for about 40-50 minutes. When serving on the table, fill the dish with sour cream and sprinkle with fresh herbs.

Stew with meat and vegetables

Ingredients:

Preparation

So, peel the potatoes and cut them into medium pieces. In the frying pan pour the oil, put it on the fire, spread the potatoes and fry it on all sides for about 5 minutes, constantly mixing the spatula. Then slightly podsalivaem and put in a free bowl. We clean the bulb, shred by half rings. Carrots are peeled, washed, cut first along, and then across the straw.

With the tomato, peel the skin, lowering them for 15-20 seconds in a pan with boiling water. After that, shift the tomato into the bowl of the blender and crush it to a liquid homogeneous state at medium speed. Now, when everything is ready, we put a frying pan on the stove, pour oil, throw the ray and passer it to softness. Then add the pieces of carrots and fry for 5 minutes, stirring. Next, pour the roast with fresh tomato puree and simmer all for 15-20 minutes.

At the end of this time, we throw the chopped greens of dill and add salt. Bean pods are thoroughly washed, laid out on a cutting board, cut the tails and cut into the same pieces. We process the beef, cut off the meat from the meat and chop the medium cubes. The meat is slightly salted, season with pepper and fry in a separate frying pan for 25 minutes, so as not to overdry it.

Then we move it to the kazanok, add the pod beans, we spread the potatoes from above and fill it with vegetable dressing. Add spices to taste, paprika, cover with a lid and stew for minutes until ready. Next, shift the stew with potatoes and meat in a dish and serve.