We suggest you to prepare tasty and aromatic stew with prunes . Pieces of dried fruits make something incredible with a dish. The meat becomes juicy, soft, very tender and has a stunning flavor.
For cooking, you can use any kind of meat, and prunes should be smoked and pitted.
Stew with prunes - recipe
Ingredients:
- pulp of pork or beef - 950 g;
- Prunes without seeds (dried) - 280 g;
- onion - 220 g;
- carrots - 220 g;
- fresh tomato - 1 pc .;
- laurel leaves - 5 pcs .;
- saffron (optional) - to taste;
- vegetable oil;
- salt;
- pepper.
Preparation
Washed by cold running water and necessarily dried meat cut into small pieces and placed in preheated oil, poured into a deep saucepan or kazanok. Fry for seven minutes on each side, cover the lid and stew for twenty minutes. In the meantime, pour a little vegetable oil on the frying pan and fry the pre-peeled and diced onions. After seven minutes, add straws or mugs of carrots, cubes of tomato and, if desired, season with saffron. Fry all together for another ten to fifteen minutes.
Prune a good rinse, cut in half or into four pieces and lay to the meat. We also throw laurel leaves, salt and pepper, shift the contents of the frying pan and, if necessary, pour a little water or broth. Tusk meat with prunes until cooked and soft.
Stew with prunes in a multivariate
Ingredients:
- pulp of pork or beef - 950 g;
- Prunes without seeds (dried) - 280 g;
- onions - 250 g;
- carrots - 175 g;
- sour cream - 125 g;
- laurel leaves - 4-5 pieces;
- vegetable oil;
- salt;
- spices .
Preparation
Rinsed with cold water and carefully dried meat cut into slices of the desired shape and size. Fry it until browning from all sides on vegetable oil in the capacity of the multivarker, setting it to the "Hot" or "Baking" mode.
Semirings of the previously peeled onions and mugs of carrots wesser until soft, adding to the meat in the bowl of the device, if necessary splashing more oil. Next, we lay sour cream, we throw salt, laurel leaves and spices. The taste of this dish is perfectly complemented by dried basil, coriander, rosemary, paprika and ground pepper. You can use everything, or choose the spices that best suit your taste.
Now pour the water to cover all the meat, mix it and put the "Quenching" function on for one hour.
Prunes are washed well and cut into halves. Fifteen minutes before the end of cooking, add it to the meat.
We serve ready meat with prunes with any garnish and greens.
Stew with prunes and potatoes in the oven
Ingredients:
- pulp of pork or beef - 550 g;
- Prunes without seeds (dried) - 160 g;
- onion - 120 g;
- carrots - 120 g;
- potato tubers - 750 g;
- laurel leaves - 5 pcs .;
- vegetable oil;
- salt;
- fresh parsley;
- spice.
Preparation
Washed meat is dried with a paper towel and cut into small pieces of the desired shape. In a cauldron or stewpot suitable for cooking in the oven, we warm up the vegetable refined oil, lay the meat slices into it and stand until browning. Do not forget to season the already ruddy pieces with salt and spices.
Then add the semi-rings of the previously peeled onions and cubes or mugs of carrots. Fry for another ten minutes. Now we wash a good prune, cut it in half and distribute it over the meat and vegetables.
On top lay out peeled and cut into large cubes of potato tubers. We pour a little water, if necessary, again salt, season with spices and throw laurel leaves.
We determine the dishes and the dish in an oven heated to 200 degrees for one hour.
At the end of the cooking process, we give the meat and potatoes a nourishment of aromas and after ten minutes we serve the dish, sprinkled with fresh herbs.