The variety of stewed meat recipes that now exist in the gastronomic world can not be described within the same material, but it is not difficult to assemble the most delicious dishes from around the world. The last decided to do and we, and therefore happily share our favorite recipes for stew.
Stew with prunes - recipe
Ingredients:
- veal - 1.4 kg;
- onion - 125 g;
- carrots - 85 g;
- parsnip - 110 g;
- garlic - 2 teeth;
- potatoes - 120 g;
- prunes, dried apricots - 60 g;
- vermouth - 210 ml;
- beef broth - 420 ml;
- tomatoes in their own juice - 400 ml;
- laurel leaves - 2 pieces;
- thyme - 4 branches;
- flour - 15 g;
- olive oil - 65 ml.
Preparation
While heating the oven to 150 degrees, start eating meat. Cut beef and roll it in flour. At the bottom of the brazier, pour in the oil and use it to roast the meat. As soon as the pieces of the latter are browned, clean the veal, and instead of it, on the leftover oil, set the onion rings. To the onion roast, put the cubes of carrots, parsnips, potatoes, crushed garlic teeth and leave it for another couple of minutes. Pour everything with vermouth, evaporate the liquid halfway, and then add the broth, tomatoes, return the meat and put the herbs. Place the brazier in the oven and leave everything to languish for an hour and a half. Add the dried fruits and cook the stew with potatoes in the multivarquet for another 40 minutes.
Meat, stewed with mushrooms in sour cream
Ingredients:
- butter - 45 g;
- olive oil - 35 ml;
- onion - 320 g;
- champignons - 490 g;
- cognac - 125 ml;
- beef pulp - 950 g;
- flour - 10 g;
- tomatoes in its own juice - 190 g;
- ketchup - 30 ml;
- Worcestershire sauce - 10 ml;
- cream - 220 ml;
- parsley greens.
Preparation
Warm up both kinds of oil in the brazier, use the heated mixture to pass the onion. After 4-5 minutes, add the mushrooms to the onions and let them release all the moisture. As soon as the mushroom moisture evaporates, pour in cognac and let it evaporate. Separately fry the strips of beef pulp in the flour and mix the pieces with the roast. Add the tomatoes in your own juice and ketchup, pour in a wester with cream and leave everything to languish for 4-5 minutes, the creamy sauce should thicken and only after that it will be possible to add chopped greens.
Serve stew is recommended with cereals, like rice, buckwheat, millet or pearl barley, over pasta and garnishes from potatoes.