How to cook pork stew. Pork stew with potatoes. Spicy version in tomato sauce
First, second, side dish...
Tired of it? There is a dish that can replace all this and make your time in the kitchen easier!
Pork stew can be served for lunch or dinner. To prepare it, you don’t need to dirty mountains of dishes and one cauldron is enough.
Comfortable? Not that word!
Pork stew - general cooking principles
For stew, you can use not only the pulp, but also pork with bones. These are mainly ribs, as they lend themselves to careful cutting. The meat is pre-fried, sometimes stewed under a lid in its own juice. Then additional ingredients are added to it.
What to cook the stew with:
Tomato paste, spices, and herbs are added for taste. Fats are used to fry foods. When stewing, add liquid. It can be water or broth, but in small quantities. Pieces of food should not float freely in the finished dish. The sauce turns out thick, and sometimes there is no sauce at all.
Recipe 1: Pork stew with potatoes and adjika
Recipe for aromatic pork stew, which contains real adjika. The dish is fatty, spicy and incredibly tasty. Pork pulp is used.
Ingredients
0.5 kg pork;
2 onions;
0.7 kg of potatoes;
1 spoon of flour;
1 head of garlic;
2 carrots;
2 spoons of adjika;
Salt pepper;
300 ml water.
Preparation
1. Wash the pork. Cut into cubes and throw into a cauldron or deep saucepan. If the meat is without fat, you can add a little oil. Fry until the juices release, then cover and simmer for twenty minutes. There is no need to add liquid.
2. While the pork is stewing, prepare all the vegetables. We clean the carrots, cut them lengthwise into two parts and cut them crosswise into semicircles. We cut the onions into cubes, the potatoes too, but larger. Peel the garlic and simply chop it finely.
3. Open the pork. If there is any moisture left, add heat and evaporate. As soon as the meat begins to fry, add onions to it. Let's brown.
4. Add a spoonful of flour. Stir quickly so that it does not form lumps. Fry for half a minute.
5. Now it’s the turn of adjika and garlic, mix them well with the meat and heat them up.
6. All that remains is to add potatoes and carrots. Fill with hot water, which needs to be salted.
7. Cover the stew and simmer under the lid. On average it takes half an hour. But we are guided by the softness of carrots and potatoes.
Recipe 2: Pork stew on the bone (ribs)
Ribs are used to prepare pork stew on the bone. With them the dish turns out rich, satisfying and very appetizing.
Ingredients
0.6 kg potatoes;
0.4 kg ribs;
1 large carrot;
2 onions;
2 tablespoons of tomato paste;
1 bunch of dill;
1 bell pepper;
2-3 tablespoons of oil;
Preparation
1. Take a cauldron and place it on the stove, add oil and heat it up.
2. Wash the ribs, dry them and cut them one at a time. If they are long, then chop them into pieces of ten centimeters. Throw it into the cauldron.
3. While the ribs are roasting, you need to peel and cut all the vegetables. Onions in half rings, carrots in strips, and potatoes in large pieces.
4. As soon as the ribs begin to brown, add the onion. After a minute, fry the carrots together until they acquire a beautiful shade.
5. Add the tomato, stir and fry for a couple of minutes.
6. Lay out the previously prepared potatoes and immediately add the bell pepper.
7. Fill the contents of the cauldron with boiling water. The water should not cover the potatoes; add a little less, otherwise the stew will turn out runny. Salt, pepper, add any spices and cover. Cook until the potatoes are soft.
8. At the end, add a chopped bunch of dill and turn off.
Recipe 3: Pork stew with buckwheat
To prepare this pork stew, in addition to vegetables, you will need buckwheat. The dish is juicy and nutritious. We use boneless pork.
Ingredients
0.5 kg pork;
1 carrot;
0.3 kg buckwheat;
1 onion;
3 tomatoes;
40 ml oil;
2 cloves of garlic.
Preparation
1. Cut the pork into small cubes, 1.5 centimeters is enough. Throw into hot oil and fry until golden brown.
2. Add chopped onion and carrots cut into strips. There is no need to grate it, otherwise the pieces will boil. We cut it larger. Let's fry.
3. Remove the skin from the tomatoes by dipping them in boiling water for half a minute. Cut into cubes and send to the pork with the rest of the vegetables.
4. Rinse the buckwheat, drain the water and add it to the future stew.
5. Now all that remains is to add chopped peppers, spices and add water. It is better to use boiling water. The liquid should cover the stew by three centimeters. Instead of water, you can use any broth.
6. Cover the stew and cook until the cereal is ready. Then turn it off and let it sit for a quarter of an hour before serving.
Recipe 4: Pork stew on the bone with green beans
Recipe for an unusual pork stew on the bone, for which you will need green beans. If you use frozen pods, you can reduce the addition of liquid to the dish.
Ingredients
0.5 kg pork on the bone;
0.5 kg of potatoes;
0.4 kg beans;
0.2 kg carrots;
2 tomatoes;
400 ml water;
Salt, oil.
Preparation
1. Pour some oil into a thick-walled pan, heat it up and add the pork. Before doing this, the meat needs to be washed and large bones chopped. If you are using ribs, you can simply cut them with a knife.
2. Cover with a lid and simmer for half an hour. After the liquid has evaporated, the meat will begin to sizzle. It's time to add the chopped onion.
3. Next, add carrots, cut into slices, and after three minutes, tomatoes cut into slices. Fry for another five minutes.
4. Throw in the potatoes mixed with beans. Salt and pepper everything, add 300 grams of water.
5. Cover and simmer the pork stew until done.
Recipe 5: Pork stew with eggplant
To prepare a summer stew with pork, you will need young eggplants and other seasonal vegetables. You can use bone-in meat, such as ribs or tenderloin.
Ingredients
0.5 kg pork;
4 eggplants;
3 tomatoes;
Onion head;
3 potatoes;
1 carrot;
4 tablespoons of oil;
1-2 sweet peppers;
Salt, spices.
Preparation
1. Immediately cut the eggplants into cubes and soak in very salty water. Let them sit so that the bitterness comes out.
2. Meanwhile, chop the meat. If the pulp is used, then in cubes, like eggplants. If the pork has a bone, then simply chop it into portions.
3. Throw the meat into the cauldron and fry with the addition of oil.
4. Add onions to it, and then carrots.
5. Cut potatoes into strips, tomatoes into slices, pepper into strips.
6. Place on top of the vegetables in the cauldron: potatoes, then squeezed eggplants, peppers and tomatoes on them. Pour in a glass of boiling water, it’s better to salt it right away, maybe add a little pepper.
7. Cover and simmer the stew for half an hour. If necessary, we extend the time.
Recipe 6: Pork stew on the bone with cabbage and apple
For cabbage pork stew on the bone, it is better to use ribs. They need to be washed and cut in advance; if the bones are long, then we chop them into pieces of 10 centimeters. This stew can be prepared with fresh and sauerkraut, or you can use a mixture, it will be even tastier.
Ingredients
0.5 kg pork;
0.8 kg cabbage;
0.1 kg carrots;
0.1 kg of tomato sauce;
0.15 kg onions;
1 apple;
1 spoon of flour;
1 spoon of mustard.
Preparation
1. Rub the ribs with mustard, then sprinkle flour on top and fry. The oil needs to be heated until smoking so that an appetizing crust appears on the ribs. Transfer the meat to the pan.
2. In the same frying pan, sauté the chopped onion and carrots, then add the cabbage and lightly fry. If necessary, add more oil. Transfer to pork.
3. Wash the apple, cut into strips and also add to the stew.
4. Add tomato sauce, half a glass of water, spices, stir and cover.
5. Place on low heat and simmer the stew for about twenty minutes.
6. Open, add dill, turn off the heat and let it brew under the lid for half an hour.
Recipe 7: Pork stew with rice and cabbage in Ukrainian
In Ukraine this stew is called Kapustnyak. A wonderful hot dish for lunch or dinner. We use pork pulp; pieces with bones will not work.
Ingredients
0.3, kg meat;
0.5 cups round rice;
1 carrot;
0.5 heads of cabbage;
0.3 cups oil;
2 cloves of garlic;
1 spoon of tomato;
1 onion.
Preparation
1. Immediately wash the rice and soak it in ice water for about five minutes while we work on the remaining ingredients.
2. Pork should be cut into 1 cm cubes and then fried in oil.
3. Chop the carrots and onions and add to the meat, fry together for a couple of minutes.
4. Add a spoonful of tomato, and after a minute a glass of water. Let it boil and add rice, boil for six minutes.
5. Shred the cabbage and add it to the stew, add salt, pepper and cover.
6. Cook until done, add chopped garlic cloves at the end. Sprinkle with herbs.
Recipe 8: Pork stew with bone in pots
To prepare pork stew in the oven, you will need ordinary clay pots, as well as ribs. The quantity of products per serving is indicated here.
Ingredients
2 potatoes;
1-2 pieces of ribs;
0.5 onions;
0.5 carrots;
40 ml broth;
0.5 tomatoes;
30 grams of butter;
Preparation
1. Divide the butter in half. Fry the pork on one side. Brown the pieces on both sides to an appetizing crust.
2. Place the remaining oil in the pot, followed by the fried pork.
3. Add chopped half an onion, tomato and carrot.
4. Fill the pot with potatoes on top.
5. Sprinkle with spices, add a little salt and pour in the broth. You don't need to add a lot so that the stew doesn't turn out runny. Instead of broth, you can use sour cream in the same amount.
6. Cover the pots, put them in the oven at 180°C and forget about them for an hour.
If frozen pork or the meat of an older animal is used for the stew, it can be pre-marinated. It is best to rub the pieces with mustard, soy sauce or adjika a couple of hours before cooking. You can use a mixture of these ingredients. And if there is nothing suitable, then regular mayonnaise is suitable for marinating.
You don't have to squeeze a clove into the stew to add a subtle flavor of fresh garlic. You can simply rub the plate with a chopped slice, which will reveal its aroma when it comes into contact with the hot dish.
When frying pork, you can use any oil or simply rendered fat. But it will be especially tasty and aromatic with ghee, which you only need a little bit.
Potatoes come in different varieties. Varieties with a high starch content have a high cooking speed. Sometimes 15 minutes is enough. If there is little starch in the potatoes, then they may remain tough even after 40 minutes. For stews, it is better to use starchy varieties.
In a classic stew, meat and vegetables are lightly fried, then simmered in their own juices or paste until tender. Homemade pork and potato stew fits the bill. To make the dish tasty and not overcooked, it is important to follow the order of adding the ingredients, the frying and stewing time. Total cooking time is 70-80 minutes.
Adviсe. Pork with a small amount of fat layers is ideal; they make the meat juicy. Only hard muscle tissue (if present) needs to be removed. The standard ratio of meat and potatoes is 1:1, but the proportions can be changed at your discretion.
Ingredients for 2 servings:
- pork (pulp) – 250-300 grams;
- potatoes – 250 grams;
- onions – 1 piece;
- water – 200 ml;
- garlic – 1 clove;
- bay leaf – 1 piece;
- vegetable oil – 1 tablespoon;
- carrots – 0.5 pieces;
- tomato paste (fresh grated tomatoes) – 1 tablespoon (without a slide);
- pepper, dill, parsley - to taste;
- salt - to taste.
Potato and pork stew recipe
1. Rinse the meat in cold running water, dry with a paper towel or napkins, cut into pieces 2-3 cm thick. Sufficient thickness is needed so that the pork remains juicy after frying.
2. Pour vegetable oil into a hot frying pan. Fry the meat over high heat on all sides until a crust appears, stirring occasionally (about 5-7 minutes).
3. Place the fried meat (without fat) into a cauldron, stewpan or pan with a thick bottom.
4. Add salt, pepper and other spices. Pour in water (should cover the layer of meat).
5. Place the pan on the fire, bring to a boil, reduce power, cover with a lid and simmer over low heat.
Attention! Make sure that the dish gurgles, but does not boil too much, then the taste will be much better.
6. Cut the onion into small pieces, then fry in a frying pan until golden brown in the fat that remains after the pork.
7. Add golden but still crispy onions to the pan with meat.
8. Cut the peeled carrots into 2x2 cm squares, combine with pork and onions.
9. Continue simmering over low heat for 30-40 minutes until the meat is soft (a fork can easily pierce the pieces through).
10. Peel and wash the potatoes, cut each tuber into 6-8 equal parts and add to the pan.
11. Pour in a little water, stir, simmer covered for 8-10 minutes until half cooked.
Many cuisines around the world feature this wonderful dish - pork stew. Its popularity lies in its ease of preparation and the small number of ingredients used in it, but housewives try to add something of their own, which is why there are so many different recipes for making pork stew.
Try to cook one of the suggested recipes, believe me, your stew will be hearty and flavorful, which means no one will be left hungry.
Pork stew with potatoes
Ingredients:
- half a kilo of pork;
- 3 large potatoes;
- 1 piece each carrots and onions;
- 2 medium tomatoes;
- 3 teeth garlic;
- laurel;
- spices;
- 1.5 - 2 liters of water.
Wash the pork well and cut into large pieces. Pour vegetable oil into the bottom of the pan, heat it thoroughly and place all the pieces of meat. Fry them on all sides, add water and let simmer over low heat for an hour.
Peel the potatoes, onions, carrots and garlic. Cut the onion into rings, grate the carrots, chop the garlic well, put everything in a frying pan and fry.
Place the potatoes in the pan with the meat, add the roasted vegetables and a bay leaf. Continue simmering for about another half hour, remembering to stir occasionally.
About 10 minutes before it’s ready, add the chopped tomato. Turn off the heat and add finely chopped herbs.
Pork stew with vegetables cooked in a slow cooker
A simple culinary recipe.
To prepare Pork Ragout with Potatoes we will need:
Pork – 1.5 kg.
- Potatoes – 5 large pieces.
-
Carrots – 2 large.
- Onions – 3 pieces.
- Red, green or yellow pepper – 2-3 pieces.
- Tomatoes – 2-3 pieces.
-
Garlic – 4-5 cloves.
- Tomato paste – 2-3 tbsp.
- Granulated sugar – 2-3 tsp.
- Black pepper, red pepper, salt - to taste.
- Black peppercorns – approximately 5 peas.
- Bay leaf – 2-3 pcs..
Recipe for step-by-step preparation of pork stew with potatoes in tomato sauce with photo:
Cut the meat into medium-sized pieces.
Onion in half rings.
Fry the onion on one side and add meat to it.
Fry for about 15 minutes, then transfer to a large vessel (latka). Pour water into the frying pan where the meat and onions were fried, bring to a boil, pour in the meat and onions. You need to pour in so that the water covers the meat by a few centimeters.
Salt and pepper.
Add tomato paste, granulated sugar, mix and simmer over low heat for another 15 minutes.
While the meat is stewing:
Cut the tomatoes into large cubes.
Carrots and peppers - large.
We cut the potatoes coarsely, literally into several parts.
As soon as the meat has been stewed for 15-20 minutes, add peppers, carrots, tomatoes and garlic, potatoes, peppercorns, and bay leaves to it.
Taste, add salt and pepper if necessary, stir, bring to a boil, reduce heat to low, and then simmer until the potatoes and carrots are cooked.
A little advice: make sure that the dish does not boil too much, but only gurgles slightly, so its final taste will be even better.
Step 1: Pre-process the meat.
The meat must be rinsed under cold running water, and the veins and hymen should be carefully removed with a knife. It is best to moisten the cutting board with cold water (so that the cooked meat is not dry). Then cut the meat into cubes approximately 3x3 cm in size.Step 2: Preparing the vegetables.
Peel the onion, rinse with cold water, cut into large pieces: either cubes or rings - as you like. Peel the carrots with a knife, then wash them well and cut them into circles, then you can make semicircles out of them or, if you have a vegetable cutter with various attachments, make stars out of it. Potatoes also need to be peeled, and it is better to cut them coarsely. Step 3: Stew vegetables.
Place the cauldron on the fire and heat the oil. While the oil is warming up, remove the husks from the garlic, wash it thoroughly and crush it into a separate saucer with a garlic press. Now fry the onion until light golden brown. We combine the onion with carrot circles or “stars” and tomato paste or adjika, fry it all for about 7 minutes and fill with water. Step 4: Stew the meat.
Next, add the meat, which we salt and pepper with black and red pepper, and stir. After 3 minutes, you can add crushed garlic and bay leaf. The heat must be reduced and the cauldron covered with a lid, otherwise the meat inside will not be properly extinguished. Stir the stew frequently. It will be ready in 20 minutes. Step 5: Serve the pork stew.
Before serving the pork stew, rinse the parsley in hot water, chop it coarsely and sprinkle it over the pork stew laid out on plates. Enjoy your meal! To make the pork dish tender and soft, you should brush it with mustard and black pepper an hour to an hour and a half before cooking.
To make the dish smell like garlic, you can rub the plate with garlic before serving.
It is best to stew and fry meat not only in vegetable oil, you can also add butter.
Cooking instructions
1 hour 30 minutes Print
1. Pour a 4-5 mm layer of oil into a hot frying pan and fry the pork cut into 2x2 cm cubes over medium heat for 10 minutes, stirring once every 2 minutes. Then remove the meat with a slotted spoon and transfer it to the pan. Set the pan with the oil in which the meat was fried to the side or drain the oil into another container. Tool Cast iron frying pan The crust on cast iron turns out right away, it holds and releases heat perfectly, so it copes with stewing, simmering and other long-term tasks perfectly. Modern ones (for example, French Le Creuset) differ from Soviet cast-iron frying pans in that their inner surface is covered with enamel, which means they do not need to be calcined.
2. Peel the potatoes and cut into uneven polygons (cut in half, then each half lengthwise, slightly away from the middle, and cut each of the resulting pieces into several pieces diagonally). Tool Chef's knife A chef's knife is a universal and, in general, irreplaceable tool that can cope with any cutting job - from cutting a huge piece of meat to much finer chopping of parsley. A favorite of many professional chefs, the Japanese Global is not susceptible to rust or stains, has a very sharp blade and the only thing it fears is improper sharpening, which is best left to the professionals.
3. Fry the potatoes in a large amount of oil over medium heat for 5-6 minutes, stirring frequently (a crust will form, but the inside of the potatoes should be damp). Transfer with a slotted spoon to another container. Place the pan aside or drain the oil into another container.
Crib Oven timers
4. Pour 2 liters of clean cold water over the meat in a saucepan and cook over low heat for about 40 minutes.
5. While the meat is cooking, cut the carrots into thin strips. Cut one onion into half rings.
6. Pour boiling water over the tomatoes for 2-3 minutes. Mix the carrots and onions, then fry in the oil remaining from the meat over medium heat for about 10 minutes, stirring occasionally.
7. While the onions and carrots are frying, use a knife with a sharp nose to cut out the part of the tomato that is connected to the stem, carefully remove the peel, cut the pulp into cubes with a side of 1.5 cm and add to the frying onions and carrots. Sprinkle 2 tablespoons of sugar on top so that it is evenly distributed over the area of the pan and simmer over low heat for another 10 minutes.
Crib How to prepare tomatoes
8. Cut the cabbage into 4 parts, cut out the stalk and cut into quarters diagonally at an angle of 30 degrees, 3-4 mm thick. Also cut the second onion into half rings, mix with the cabbage, add salt and simmer in the oil left over from the potatoes for 20 minutes over medium heat, stirring every 4-5 minutes.
9. When all the ingredients are ready, place the potatoes on top of the meat in the pan. The water level should be enough to completely cover the potatoes, but not higher. If necessary, add or scoop out excess water.
10. Place the next layer of fried vegetables (carrots, onions and tomatoes), and the last layer is cabbage. Sprinkle finely chopped garlic on top and cook everything over medium heat for 15–20 minutes. Check the potatoes for doneness, season with salt and spices to taste, mix thoroughly, cover with a lid, turn off the heat and let stand for 3 minutes.
Crib How to prepare garlic
A fragrant, satisfying pork stew is a dish that can replace a side dish, a second and a first course.
The dish turns out fatty and spicy thanks to the use of real adjika.
Ingredients:
- pork – 500 g;
- water – 310 ml;
- onions – 2 pcs.;
- pepper;
- potatoes – 750 g;
- flour – 1 tbsp. spoon;
- salt;
- garlic – 1 head;
- adjika – 2 tbsp. spoons;
- carrots – 2 pcs.
Preparation:
- Cut the washed pork into cubes and place in a saucepan. Fry.
- Carrots are needed in semicircles. Onion - cubes. Potatoes - in pieces. Chop the garlic cloves.
- Throw in onions. Darken. Add flour and stir immediately. Fry for half a minute.
- Add garlic pieces and adjika. Fry. Throw in the remaining vegetables. Pour in water. Stir and add salt. Simmer for half an hour.
Recipe with potatoes
Pork stew with potatoes is a rich and aromatic dish that will satisfy the tastes of the most demanding gourmets.
Ingredients:
- bay leaf – 2 leaves;
- pork – 550 g;
- salt;
- black pepper;
- sunflower oil – 125 ml;
- carrot – 1 pc.;
- onion – 1 pc.;
- water – 500 ml;
- tomato sauce – 55 ml;
- potatoes – 1100 g.
Preparation:
- Cut the meat piece. Place oil in a frying pan and heat it up. Throw in the meat and fry.
- Chop the onion. Cut the carrots into cubes.
- Pour oil into a saucepan. Add onion and fry. Place carrots. Simmer for five minutes. Pour in the sauce and add the meat frying. Darken again.
- Chop the potatoes and throw them into a saucepan. Pour in water. Stew. Sprinkle with salt. Throw in the bay leaves and peppercorns. Stir and simmer for five minutes.
Stew with pork in a slow cooker
Stew in a slow cooker is incredibly tasty and aromatic. The device saves time.
Ingredients:
- eggplant – 2 pcs.;
- pepper;
- tomatoes – 3 pcs.;
- zucchini – 2 pcs.;
- salt;
- pork – 550 g;
- carrot – 1 pc.;
- vegetable oil – 2 tbsp. spoons;
- onions – 2 pcs.
Preparation:
- Chop vegetables and meat. Place in a bowl. Pour in the oil.
- Set the “Baking” mode. Timer – 70 minutes.
- After the signal, switch to the “Heating” mode. Simmer for a quarter of an hour.
With added cabbage
A simple dietary dish that the whole family will enjoy.
Instead of fresh pork, you can use smoked meat. Cut the potatoes larger so that during the cooking process the stew does not turn into porridge.
Ingredients:
- sugar – 17 g;
- pork – 400 g tenderloin;
- cabbage – 550 g;
- onions – 2 pcs.;
- water – 320 ml;
- bay leaf – 3 pcs.;
- lard – 210 g;
- salt – 8 g;
- carrots – 2 pcs.;
- potatoes – 6 pcs.;
- allspice – 5 peas.
Preparation:
- Cut the lard. Place the product in a saucepan. Melt, you should get cracklings.
- Cut the meat piece. Send to cracklings. Fry.
- Shred the cabbage. Chop the onion and grate the orange vegetable. Send to the cauldron. Cover with a lid and simmer.
- Chop the potatoes and add them to the stew. Add sugar. Add some salt. Add pepper and crushed garlic. Pour boiling water over it. Simmer until done.
With pork ribs
For cooking, use only ribs, not loin.
Ingredients:
- ribs – 950 g;
- vegetable oil;
- cauliflower - head;
- black pepper;
- beans – 210 g canned;
- salt;
- potatoes – 2 pcs.;
- parsley – 4 branches;
- carrot – 1 pc.;
- water – 1.5 cups;
- garlic – 2 cloves;
- onion – 1 pc.
Preparation:
- Cut up the meat. Each rib should be separate.
- You will need vegetables in the form of straws. Disassemble the cabbage.
- Pour oil into a saucepan. Fry carrots and onions. It will take a couple of minutes.
- Place the ribs. Fry.
- Chop the potatoes and chop the garlic cloves. Direct to the ribs. Pour boiling water over it. Cover with a lid and simmer for seven minutes.
- Add beans. Chop the greens. Place in a saucepan along with the inflorescences. Sprinkle with salt. Spice up. Stir. Simmer for a quarter of an hour.
How to cook in pots in the oven
In pots the dish turns out especially tasty and aromatic. Thanks to the thick walls, the food is heated evenly, and all the juices remain inside.
Ingredients:
- pork – 750 g;
- greenery;
- potatoes – 5 pcs.;
- cheese – 210 g;
- onion – 1 pc.;
- salt;
- oil;
- carrot – 1 pc.;
- bell pepper – 2 pcs.;
- black pepper;
- tomatoes – 3 pcs.;
- Provencal herbs;
- sour cream – 220 ml.
Preparation:
- Fry the grated carrots and chopped onions in a frying pan, adding oil.
- Place in pots. Cover with chopped pieces of meat on top. Place chopped pepper in the next layer. Add some salt. Sprinkle with herbs and pepper. Place tomato pieces and pour sour cream. Cover with potato cubes. Add some salt. Sprinkle with pepper. Cover with cheese shavings.
- Remove to bake in the oven. 220 degree mode. It will take half an hour. Sprinkle with chopped herbs.
Pork stew with zucchini
Zucchini gives the dish a special, unique, delicate flavor.
Ingredients:
- pork – 450 g;
- carrot – 1 pc.;
- potatoes - 2 tubers;
- salt;
- water – 350 ml;
- oil;
- zucchini – 2 pcs. young;
- onion – 1 pc.;
- bell pepper – 1 pc.
Preparation:
- Fry chopped onion in hot oil. Place carrot shavings. Fry.
- Place in a saucepan. Add pepper pieces and chopped potatoes. Add water and simmer. Simmer the sliced zucchini for a quarter of an hour.
- Add some salt. Simmer for five minutes.
Hungarian stew with meat
This dish is the pride of Hungarians. Spicy, thick soup will definitely feed all guests.
Ingredients:
- pork – 650 g;
- parsley;
- potatoes – 850 g;
- green onions;
- onions – 3 pcs.;
- cumin – 1 teaspoon;
- hot pepper – 2 pods;
- garlic – 3 cloves;
- vegetable oil;
- bell pepper – 1 pc.;
- sweet paprika – 3 tbsp. spoons;
- hot pepper - pod.
Preparation:
- Fry the meat cut into small strips in oil. Throw in onion rings. Simmer for seven minutes. Add garlic and cumin into cubes. Mix.
- Turn the pepper into strips and cut the potatoes into cubes. Send to meat. Add salt. Add paprika and pour boiling water over it.
- Add spicy pods. Cook for an hour.
An original way to cook in a pumpkin
Delight your guests with an original, unusual dish. Serving food will be a special event at the festive evening.
Ingredients:
- carrots – 2 pcs.;
- pumpkin;
- garlic – 3 cloves;
- pork – 850 g;
- potatoes – 750 g;
- onions – 2 pcs.
Preparation:
- Chop the carrots. Need a straw.
- Onions are needed in half rings.
- Cut the top off the pumpkin. Get the pulp.
- Fry the pumpkin pulp, onions and carrots.
- Add salt and mix.
- Chop the potatoes and fry. Add some salt. Stir.
- Rub the empty pumpkin with salt. Place two roasts. Place the garlic cloves. Cover with a lid.
- Place in the oven. 170 degree mode. Time 2.5 hours.
Unusual stew with pork and fennel
A flavorful dish that is ideal for dinner with the family.
Ingredients:
- fennel seeds – 1 teaspoon;
- red wine – 1.5 mugs;
- flour - 3 tbsp. spoons;
- salt;
- water – 120 ml;
- chopped parsley;
- sliced mushrooms – 320 g;
- pepper;
- tomato paste – 2 tbsp. spoons;
- fennel, chopped tuber;
- olive oil 3 tbsp. spoons;
- shallots, chopped into rings – 1 pc.;
- zest and juice from lemon;
- pork tenderloin – 550 g.
Preparation:
- Place fennel seed, salt and pepper into mortars. Grind. Pour in the juice. Mix. Chop the meat and mix with the mixture. Roll in flour. Mix parsley with zest.
- Fry the meat in oil. Transfer to a plate. Place the onion and fennel tubers, parsley and salt in a frying pan. Pour in the paste and simmer for three minutes.
- Throw in the mushrooms. Pour in the wine. A minute later - water. Simmer until done. Throw in the meat. Stir. Simmer for three minutes. Sprinkle with zest, pepper and stir.
With beans and mushrooms
Add variety to your diet by preparing an amazing looking dish.\
Ingredients:
- vegetable oil;
- white beans, canned in tomato sauce – 400 g;
- onion – 1 pc.;
- champignons, frozen – 420 g;
- flour – 2 tbsp. spoons;
- pork – 370 g;
- water – 125 ml;
- garlic – 2 cloves;
- frozen broccoli – 420 g;
- fresh ginger – 2 cm of root;
- salt;
- hot red pepper – 1 pc.;
- carrot – 1 pc.
Preparation:
- Defrost frozen foods.
- Carrots need to be in circles.
- Finely chop the ginger, garlic and onion.
- Grind hot pepper.
- Cut the meat piece. Fry the resulting cubes in a frying pan.
- Roll mushrooms in flour. Fry in heated oil. Simmer for three minutes.
- Remove mushrooms from pan. Add oil.
- Place the remaining chopped products. Fry.
- Throw in the broccoli. Pour in water. Add some salt. Add meat pieces. Simmer for a quarter of an hour.
- Throw in the beans. Cook for three minutes.
- Place mushrooms. Stir. Simmer for five minutes.
Stew in Portuguese
Try to prepare a dish on your day off that will be filling and nutritious. Recommended to serve with white bread.
Ingredients:
- carnation;
- pork – 550 g;
- salt;
- Lard – 3 tbsp. spoons;
- pepper;
- liver – 260 g;
- water – 150 ml;
- parsley – 2 tbsp. chopped spoons;
- onion – 1 pc.;
- red wine – 100 ml;
- garlic – 2 cloves.
Preparation:
- Chop the onion. Chop the garlic.
- Place in a saucepan. Pour in the oil. Fry. Add some salt.
- Chop the liver. Place in a frying pan along with lard.
- Send the meat, cut into cubes, to the liver. Put it out.
- Sprinkle with parsley. Add to vegetables. Pour in water.
- Pour wine. Sprinkle with pepper and cloves. Mix. Put it out.
Spicy version in tomato sauce
Do you like spicy flavors in your dishes? So this variation will suit your taste.
Ingredients:
- salt;
- pork – 550 g fillet;
- bay leaf – 2 leaves;
- beef – 550 g fillet;
- dry wine – 55 ml red;
- sweet pepper – 0.3 pcs.;
- onion – 1 pc.;
- oil;
- tomatoes – 3 pcs.;
- garlic – 3 cloves;
- pepper;
- carrot – 1 pc.;
- marjoram – 1 teaspoon;
- tomato paste – 130 ml.
Preparation:
- Chop the garlic cloves and onion. Pour oil into the pan. Fry. Add chopped carrots and pepper pieces. Fry for four minutes.
- Chop the piece of meat. Throw into a meat grinder. Grind. Send for frying. Simmer until done. Pour wine. Cook until the alcohol evaporates.
- Add some salt. Sprinkle with pepper and marjoram. Stew.
- Add diced tomatoes and bay leaves. Pour in tomato paste. Simmer for a quarter of an hour.
In Argentinean
This variation differs from other types of stew by its delicate, sweet and at the same time hot taste.
Ingredients:
- pork – 360 g;
- sausages – 320 g, smoked;
- hunting sausages – 320 g;
- sausage – 320 g, boiled and smoked;
- garlic powder;
- onion – 1 pc. large;
- salt;
- beans – 400 g white canned;
- corn oil - 3 tbsp. spoons;
- beans – 400 g red canned;
- Maggi dressing – 3 tbsp. spoons;
- tomatoes in their own juice – 550 g;
- greens – 45 g;
- hot red pepper – 2 pcs.
Preparation:
- Chop the meat. The pieces should be portioned.
- Prepare the sauce. To do this, fry the onion half rings in oil. Add chopped hot pepper. Simmer for four minutes. Pour in a can of tomatoes and pour in the juice as well. Simmer for eight minutes.
- Drain cans of beans. Place in sauce. Stir and remove from stove.
- Cut sausage products into pieces. Place meat pieces in a saucepan. Pour in the oil. Fry. Add sausage products and simmer for five minutes.
- Pour over the sauce. Sprinkle with garlic powder. Add maggi. Add some salt. Simmer for five minutes.
- Sprinkle with chopped herbs.
With pork, vegetables and noodles
This dish is a rich homemade dish.
Ingredients:
- pork neck – 950 g;
- juniper berries – 15 g;
- noodles – 320 g dry;
- onion – 220 g;
- olive oil – 5 tbsp. spoon;
- carrots – 220 g;
- salt – 0.5 teaspoon;
- water – 230 ml;
- celery stalk – 220 g;
- flour – 2 tbsp. spoons;
- ground cinnamon – 0.5 teaspoon;
- bay leaf – 3 leaves;
- ground coriander - 0.5 teaspoon.
Preparation:
- Cut all products. The size is arbitrary, as you like.
- Pour oil into a saucepan. Warm up and place the pork. Fry.
- Place vegetables. Fry.
- Sprinkle with coriander, salt, cinnamon and berries. Add flour. Stir. Pour in water. Throw in the bay leaves. Put it out.
- Boil the noodles. Place in stew.
- Stir and sprinkle with chopped herbs.
