Cut the meat into pieces of the right size and fry it in a few tablespoons of oil.
Meanwhile, clean and wash the onion, then cut it into rounds.
Put it in the pan over the meat, add 1 cup of water, spices (salt and pepper to taste) and let it boil on the right heat until the water drops and we find that the meat is cooked enough.
Put the mashed tomatoes, mix, sprinkle with chopped green dill and serve with butterflies (which we boil following the instructions on the package).
Stewed 8 recipes
Calf stew recipe
Ingredients veal stew
1 kg of veal
3-4 bunches of green onions
3-4 bunches of green garlic
1 dried onion
100 g tomato broth
200 ml white wine
1 tablespoon flour
1 teaspoon sugar
250 ml of wine vinegar
4 tablespoons white wine
3 bay leaves
10 juniper berries
Preparation of veal stew
Bring the vinegar to a boil, add the wine, spices and pour hot over the peeled piece of meat. When it has cooled, put it in the fridge
for at least 24 hours. Cut the meat into suitable pieces and sauté it in hot oil together with the sliced carrot. Remove the meat and the remaining oil
add finely chopped dried onions, then flour. Extinguish everything with the broth doubled with water and the paprika (to taste).
Separately, cut onion sticks and green garlic. Heat them in a little oil and quench with wine. Add the meat and hardened onions. Match the taste of salt, pepper, sugar and simmer for another half an hour.
Lamb stew with spinach recipe
Ingredients lamb stew with spinach
2 teaspoons olive oil
6 green onions, finely chopped
3 cloves of garlic, cut into thin slices
2 yellow bell peppers, chop sticks
450 g boneless lamb fillets, cut into strips
1 ¼ cup of chopped tomatoes, canned
¾ tablespoons of salt
¾ teaspoon ground ginger
2 packets (300 g each) of chopped spinach frozen, thawed and drained
¾ simple low-fat yogurt cup
1 tablespoon flour
Stew with lamb and spinach:
In a Teflon pan or heat-resistant saucepan, heat the oil over medium heat. Add green onions and garlic and simmer, stirring often, for 2 minutes or until onion is tender.
Increase the heat a little, add the bell pepper and keep it on the fire for 2 minutes or until it becomes crispy-tender. Add the lamb, tomatoes and ginger and cook for another 3-4 minutes or until the meat is no longer pink.
Add the spinach and simmer for 2 minutes or until heated through and tender.
In a bowl, mix the yogurt and flour. Add to the pan, stir and simmer for 2 minutes or until well absorbed into the spinach.
Stewed recipe with leek with olives
Ingredients leek stew with olives
3 leek threads (approx. 1/2 kg)
200 g olives
200 g diced tomatoes
1/2 cup wine
a glass of water
2 cubes of concentrated vegetables
a teaspoon of paprika
a teaspoon of marjoram
a parsley tie
4 tablespoons oil
salt and pepper
Stewed preparation with leeks and olives
Cut the leek into finger-thick slices, chop the onion and pepper and then fry them all for a few minutes in the four tablespoons of hot oil. Add the glass of water and let the vegetables simmer until the leeks penetrate for about a quarter of an hour.
Then we feed the wine, tomatoes and spices. Let the leek food simmer for another quarter of an hour. If the food drops too much and you feel like you run out of sauce, the problem can be fixed immediately by adding a few tablespoons of water.
When the leek food is almost ready, we will add the olives. If you put pitted olives, then put a little more because I put pitted olives. Keep it on the fire for another five minutes, then add the chopped parsley and we ended up with a delicious leek dish with olives.
. Turkey stew recipe
Ingredients turkey stew
1 kg of turkey meat
12-13 sprigs of green onions
12-13 cloves of green garlic
250 ml of tomato juice
5 tablespoons oil
Preparation of turkey stew
Roast turkey meat in 4-5 tablespoons of oil. Add finely chopped onion and garlic. Let everything cook for 3-4 minutes, then add the tomato sauce.
Season with salt and pepper and simmer for about 40 minutes. When ready, turn off the heat and sprinkle a bunch of greens on top. It can be served with polenta
Stewed recipe with peas and mushrooms
Ingredients stewed with peas and mushrooms
1 kg of peas peas
200 g fresh mushrooms
15 cloves of green garlic
18 sprigs of green onions
4 hard boiled eggs
5-6 bell peppers
7-8 tablespoons oil
a dill connection
200 g bagel for croutons
Preparation of pea stew with mushrooms
Peel the vegetables, wash them, then cut the green onion and garlic into 3-4 cm long pieces, cut the tomatoes and mushrooms into slices and pepper rings. The peas are peeled from the pods, washed and boiled for 5 minutes in boiling salted water, then strained well.
Then put in a saucepan with oil the scalded peas, onions, garlic, peppers, mushrooms and 300-400 ml of water or soup prepared with a concentrated cube of spice. Put the food in the oven, on the right heat until the juice decreases. When the vegetables have softened, add the tomatoes, season to taste with salt and pepper and bake for another 25 minutes.
When ready, sprinkle with chopped dill and set aside. Then cut the bread slices into pieces and bake for 10-15 minutes. Serve hot food with croutons by the side.
Stewed recipe with pork
Ingredients stewed with pork
1 kg pork leg (or lamb, chicken breast, hammers as preferred)
2-3 bunches of green onions
2-3 bunches of green garlic
a bunch of green dill
a bunch of green parsley
200 g peeled tomatoes in broth
Stewed preparation with pork
Cut the meat into cubes, wash it, toss it on an absorbent towel, salt it, pepper it and fry it in oil.
When it starts to brown, take it out with a spatula, put it in an oven tray, and in the oil in which the meat was fried, add the onion and garlic cut into slices of about 1 cm and cook.
When they have hardened, add the tomatoes, delicately vegetables and a little water and continue to simmer. This ready-made composition, pour over the meat in the pan, sprinkle with finely chopped greens, season with salt and pepper, if necessary add a little more water, and put in the oven for about 35-40
Rabbit stew recipe
Ingredients stewed rabbit
1 kg rabbit meat
4 bunches of green onions
4 bunches of green garlic
a cup of oil
a tablespoon of broth
Preparation of rabbit stew
The meat is cleaned, washed and kept in water with vinegar for a few hours, then rinsed well with cold water, portioned and boiled in lukewarm water, gathering foam when necessary.
Onions and garlic, chosen to be as tender as possible, are cleaned, washed and cut into 3-4 cm long pieces, then put to simmer in a covered pan, in boiling meat juice, with oil. After they have softened, put the meat, then the broth, salt and pepper, putting the pan in the oven, over medium heat, to reduce
Catalan beef stew recipe
Ingredients Catalan beef stew
600 g beef pulp, cut into pieces
100 g bacon
50 g lard or oil
2 cloves of garlic
1 glass of red wine
30 g household chocolate
1 tablespoon cornmeal
1 tip of cinnamon knife
Preparation of Catalan beef stew
Peel a squash, grate it and slice the tomatoes, carrots and celery. Peel an onion, cut it into rings, then peel and chop the garlic. Wash and peel the potato, cut it into small pieces and break the chocolate pieces.
Chop the bacon and place it in a saucepan with the lard. Put them on low heat and, when the bacon is well browned, add the beef and season with salt. After a few minutes, add the tomatoes, potatoes, onions, carrots, celery, garlic, herbs and cinnamon.
Turn on low heat, sprinkle with wine and add chocolate. let everything cook for about 1 hour.
Dilute a tablespoon of cornmeal in a little cold water, place it over the meat and let the sauce drop until it is thick and creamy.
Serve garnishing the plate with a few parsley leaves.
Cut the meat into cubes (about 2 cm) and brown it in margarine and a little olive oil. Add the paprika and cumin, mix, then add the finely chopped onion and garlic and the bay leaf. Let it cook until the onion softens well and begins to brown. Add the tomato paste, salt and pepper and let it cook for another 5 minutes.
Add a little of the wine, let the alcohol evaporate and add enough water (hot) to cover the meat. Bring to a boil over medium heat, covered with a lid. From time to time we mix and add a little more wine, until we finish it. Add water if necessary and leave it on the fire for approx. 2 and a half hours, until the meat becomes tender, and the water has dropped to form a thick sauce.
Pork stew with aromatic pilaf
1 kg pork leg, 1 onion, 4 cloves garlic, 3 tablespoons soy sauce, 1 tomato, 1 tablespoon chilli sauce, 1 teaspoon turmeric (turmeric), salt, pepper, tomato paste, donut paste, oil, a cup of rice, green parsley leaves
Difficulty: Average | Time: 1h 30 min
Minced pork sandwich
I don't really eat pork, I rarely prepare it, but when I do something at home with it I want something super good to come out, then to lick your fingers. Some time ago I received an invitation to the Peris store, on Clucerului no. 2, where there is heaven on earth in terms of pork, mice and other madness with and from pork. A small shop, but full of goodies, where you can buy practically everything you need for your home, from bulk spices (very good smoked paprika), to various local products, such as butter goat, natural apple juice, lots of wine varieties. You must check this store in your agent, if you are foodie addicted like me.
At that event we received a challenge, to cook something with Peris pork. The challenge is called & # 8211 & # 8220Tasteful dialogue & # 8221. I kept thinking about what to do until I got it a piece of pork shoulder and prepare a recipe that will eat you for quite some time, but the result is beyond measure. A juicy meat, which breaks into strips, combined with some quick pickled cucumbers and a kind of & # 8220coleslaw & # 8221. A pure madness!
Well, I give you a little advice, to cook this meat, you have to take a free afternoon.
& # 8211 1 kg and some pork back
& # 8211 1 teaspoon salt
& # 8211 1 teaspoon ground black pepper
& # 8211 1 teaspoon cumin
& # 8211 1 teaspoon chilli powder
& # 8211 1 teaspoon smoked paprika
& # 8211 1 dose of tomatoes
& # 8211 1 tablespoon tomato paste
& # 8211 1 small onion
& # 8211 2-3 cloves of garlic
& # 8211 apa *
& # 8211 2-3 tablespoons ready-made barbeque sauce
Quickly pickled cucumbers:
& # 8211 200 ml apple cider vinegar
& # 8211 4 tablespoons sugar
& # 8211 1 teaspoon salt
& # 8211 1 teaspoon coriander
& # 8211 cucumbers
& # 8211 cabbage daughter
& # 8211 1 tablespoon sour cream
& # 8211 salt, pepper
& # 8211 otet
& # 8211 olive oil
Buns, sliced bread, or any other bread time.
So, with a short shopping list, I headed to the store, bought what I needed, and got to work. Choose a piece of pork shoulder, boneless, not too big, mine weighed about 1 kilogram, but if it is too big a piece, you can portion it into smaller pieces, to handle it as easily as possible in the pot .
Preparation: take the piece of back and sprinkle the spice mixture on its entire surface, massaging it very well.
In a pan add a little olive oil and caramelize the pieces of meat on all sides.
When the meat turns golden and is nicely browned, add the onion in half and the whole garlic. Add the tomatoes, tomato paste and pour the water until all the meat is covered.
Cover the pan with aluminum foil and put in the oven at 180 degrees C, for 3 hours .
During this time, prepare the pickles quickly:
Slice a few cucumbers, throw them in a bowl.
Boil the water with the spices and gently pour this mixture over them. Cover the bowl and leave at room temperature.
We also made a kind of & # 8220coleslaw & # 8221 for our pork sandwich. I chopped a quarter of white cabbage, I added a tablespoon of sour cream, I mixed everything with a little black pepper, salt. I matched vinegar and olive oil. Hi, go cold, until the meat is done.
The three hours have passed, carefully remove the pan from the oven. Remove the pieces of meat on a bottom. Strain the sauce in which the meat was boiled and pour it into another pan where you will boil it over low heat until it rises again in half.
Meanwhile, with the help of two forks, stir the meat. It is not complicated at all, the process is very fast, the meat becoming very tender. Pour the tomato sauce reduction and put the meat on the fire until it absorbs all the sauce. In about 20-30 minutes it is ready.
As soon as you take it off the heat, add a tablespoon or two of ready-made barbeque sauce.
Assembly: I used buns that I fried on one side on the grill. Add the meat, a slice of sliced cheese, put a little in the oven, just enough to melt the cheese, add the pickles and cabbage salad.
Stew pie of: 3 potatoes, goat cheese, yogurt, egg, flour, baking powder, salt, sugar.
For the dough:
- 250 g yogurt
- 1 or
- 280 g flour
- 1 sachet of baking powder
- 1 teaspoon salt
- 1/2 teaspoon sugar
Method of preparation:
Wash the potatoes and boil them in salted water. After they have cooled, clean them and cut them into rounds.
Sift the flour and mix it lightly with the baking powder, salt and sugar. Separately, beat the yogurt with the egg and pour the mixture over the flour. Knead all these ingredients until you get a suitable soft dough. Leave it to rise for 30 minutes.
Spread the dough in a greased pan lined with baking paper. Then put the stew and the potato slices. Sprinkle grated cheese over the potatoes and bake for 40-50 minutes.
1 kg of lamb, boneless
hot water or vegetable soup
500 g green onions
2-3 bunches of green garlic
1 cup tomato juice
1 teaspoon flour
1 large cup of oil
1 tablespoon vinegar
Peel the onion and garlic from the withered leaves, wash them and cut them into 4-5 cm long or smaller pieces, as desired. You put them together in a deep bowl and scald them with boiling water. Sift them through a sieve, drain well and lightly fry in oil.
Wash the lamb well and cut it into small pieces. Then fry it in the remaining onion and garlic oil. Put the vegetables together with the hardened meat in a large saucepan, pour hot water or vegetable soup to cover them and simmer for 15 minutes. Pour the tomato juice and flour mixed with 2 tablespoons of water, 1 tablespoon of vinegar and salt to taste. Boil the lamb stew over low heat until you see that the meat has boiled well and the sauce has dropped enough. If you want, in the end, serve with fresh bread.
Source: The recipe is taken from the book "Sauces, dressings and spices" by the well-known author Maria Cristea Şoimu, from the collection that bears her name.
Stew with pork
Stewed with pork, a very tasty steak with green garlic as it is still his season. In general, we make lamb stew, but do you know how tasty it is with pork?
- 1.5 kg meat / pork muscles
- 7-8 cloves of green garlic
- 3 tablespoons tomato paste
- a pinch of salt
- a pepper powder
- green dill
1. Cut the meat into suitable portions and place it in the pan.
2. Dissolve the tomato paste in a cup of water and pour it over the meat, if necessary add more water to be at the level of the meat.
3. Cut the green garlic into rounds and add it. Add salt and pepper and put the steak in the oven for 60-70 minutes. From time to time we turn the meat from one side to the other. At the end we add finely chopped dill. Simple and tasty and goes perfectly with a lettuce. Enjoy!
1 chicken breast
4 green onion bindings
2 cloves of garlic
6-7 tomatoes or a can
1 tablespoon autumn paste
The chicken is washed and cut into pieces. Heat the oil in a pan and add the meat, stirring constantly until it changes color.
Remove the meat to a plate and cover. In the oil in which we fried the meat, add the clean and chopped onion, about 1 cm long, the garlic and let it harden a little.
Add 1 cup of water, diced tomatoes, meat and cover and simmer until the meat is ready.
At the end, add the tomato paste, salt and pepper to taste and let it simmer until the sauce decreases a little,
Try this video recipe too
Lamb stew 2 recipes
1-2 tablespoons tomato paste
2 tablespoons apple cider vinegar
0.5 teaspoons of salt
fresh, finely chopped parsley for decoration.
Preparation of lamb stew
Cut the lamb into appropriately large pieces, which are lightly fried in a pan with a little oil until golden brown, then put in a saucepan.
The onion and garlic threads, washed, dried and cut into pieces of about 3 cm are placed in the same pan, in which a little more oil is added. The pieces of onion and garlic are kept a little in oil on the fire, just to soften them, they should not be left to brown.
Add onion and garlic, in a saucepan, over the meat, along with the oil from the pan. Add the food starch dissolved in a cup of water (mixed well so as not to have lumps).
Add to the pan and tomato paste, dissolved in a cup of water. If you use a paste with a low concentration, use two tablespoons. If the tomato paste has a high concentration (28%), you can use a spoon or one and a half.
Add the two tablespoons of apple cider vinegar and a teaspoon of salt to the pan. Put the pan on the stove over medium heat. After it starts to boil, cover with a lid and put in the oven where it should simmer for about an hour. When it is almost ready, add more salt to taste.
2. Mexican stew recipe
Mexican stew ingredient
1 chicken (about 1 kg), cut into pieces,
1 onion, sliced,
1/2 clove of garlic,
Boil the onion and garlic in salted water (calculate, as much as possible, that the liquid covers the meat a little). When it boils, add the chicken pieces. Boil until the meat is ready (about half an hour if you put it in the store, a little more if it is in the yard). Strain and keep the juice, because you will need about 2-3 cups.
1 kg of pork chop, cut into slices or cubes
4 small chorizo sausages (or other spicy sausages),
1 glass of water,
125 g sesame seeds,
1 bay leaf,
1 teaspoon oregano (dried),
6 cloves, crushed,
6 allspice seeds, crushed,
1 piece of cinnamon (2-3 cm),
1 small onion, chopped,
First, fry the sesame seeds in the ungreased pan, lightly brown them, allow them to cool, place them in the blender jar and mix them with a little soup until you get a paste.
Heat a little lard, lightly fry the pork on all sides, set aside.
Peel a squash, grate it and fry it in a frying pan, turn off with a little water, let it evaporate and continue frying until the mince is slightly browned. Put her aside.
Put some more lard in the pan, lightly fry the spices, remove the excess fat and place them over the sesame paste. Put the onion (also hardened) on top of the pasta and mix again, adding, if you say it is necessary, a little soup.
For the stew itself we still need
1 kg of tomatoes, passed through a seed separator,
1 tablespoon raisins,
20 almonds, peeled and sliced, as far as possible, into slices (lengthwise),
15 pitted green olives
hot peppers in vinegar, to taste (cleaned and cut into strips),
1 teaspoon sugar (or to taste),
2 tablespoons lard.
Heat the lard in a saucepan (preferably enameled cast iron). Add the pasta from the mixer, cook for about 2 minutes. Extinguish with the mashed tomatoes and continue cooking (covered pot!) For another 10 minutes. Put the raisins, almonds, olives and capers, simmer for another 5 minutes. Finally, add the meat and the pepper strips (possibly some of their juice, if you like), pour 2 cups of soup, season with salt and sugar, put the lid back on and cook everything for another quarter of an hour, or moreover, until the flavors have combined well and the meat has melted in your mouth.