A dish called "stew" came from France, where it was used as a snack and served at the beginning of the meal.
The composition of this dish can include pure vegetables, fish, and mushrooms, but the most delicious and tasty stew is obtained from meat.
All kinds of spices, spices, sauces and, of course, fresh or frozen vegetables and herbs can be added to beef, pork, lamb or poultry. Serve stew can be as an independent dish, and as a side dish. Usually it is served hot, but in the cold it tastes just as pleasant.
Meat stew - preparation of products
Before cooking, all products must be thoroughly rinsed, meat should be separated from bones, fatty layers and skin, and vegetables should be cleaned. Then cut everything into medium pieces. Some recipes provide for preliminary roasting of meat, while in others it is immediately recommended to stew.
Meat stew - cooking utensils
To prepare the stew, you will need a saucepan of the appropriate volume, in which vegetables and meat will be cooked or stewed. For pre-frying meat, a frying pan or stewpan with a non-stick coating will be needed.
Recipe 1: Bulgarian style beef stew
This dish has a bright aroma and taste due to the presence of dry wine in the ingredients. Fans of a true Bulgarian very spicy taste can add black ground pepper to their stew to taste.
Ingredients
1 kg of meat (lean beef)
100 ml dry white wine
1 table. flour spoon
2 medium carrots
250 g string beans
3-4 medium potatoes
4 table. tablespoons of vegetable or olive oil
salt, black pepper, herbs (to taste)
Cooking method
Peel and finely chop the onions, fry them in a pan with the addition of vegetable oil until transparent. Wash the meat, cut into slices, salt and fry in a saucepan over high heat until half cooked. After that, add a little water or broth to the stewpan, and then pour the wine. In a separate pan, fry the flour until golden brown, put in the meat, remove heat to a minimum and then simmer the meat until cooked. In a pan, boil carrots, beans and potatoes (cut into slices). After that, put all the vegetables, including onions, in a saucepan, mix, sprinkle with herbs.
Recipe 2: Beef, Pork and Lamb Stew with Brussels Sprouts
This recipe is attributed to Belgian origin, possibly due to the use of Brussels sprouts in it. The finished dish is very tender, mouth-watering and fragrant. Due to the wide variety of types of meat used in it, it will easily lead the menu of a hearty dinner or lunch.
Ingredients
300 g beef brisket
250 g mutton (shoulder blades)
100 g lean pork
250 g pork sausages
500 ml chicken stock
100 g rutabaga
5 medium onions
250 g Brussels sprouts
6-8 medium potatoes
1 medium carrot
200 ml sour cream
salt, pepper, bay leaf (to taste)
Cooking method
Rinse the meat, cut into medium slices, place in a large stewpan or pan and pour the broth. Add 500 ml of boiled water, bay leaf and salt to taste. Bring to a boil over medium heat, removing the foam. Then reduce heat to a minimum and cook meat for about 2 hours.
Rinse the vegetables, peel and cut into cubes, sort the Brussels sprouts with their hands into inflorescences, add to the meat. Simmer for about 30 minutes.
10 minutes before cooking, put sausages in slices into stew. After the dish is cooked, you need to put the meat and vegetables in a separate container, and add sour cream and ground pepper to the broth. Evaporate the resulting mixture by 2/3, then pour it onto the meat with vegetables and mix gently. Salt to taste.
Recipe 3: Stew with chicken, peas and mushrooms in "baskets"
This dish is not only very tasty and satisfying, it also looks very elegant on the table due to the special serving in puff or sand "baskets" that are easy to buy ready-made in the store.
Ingredients
400 g boneless chicken
3-4 table. tablespoons green peas
100 g of noble forest mushrooms
1-2 medium carrots
1 egg
1-2 table. tablespoons of flour
handful of raisins
250 ml chicken stock
150 ml dry white wine
2-3 table. grated hard cheese
1 lemon
salt, pepper, herbs (to taste)
ready "baskets" of puff or shortcrust pastry
Cooking method
Rinse chicken, salt, drizzle with lemon juice and remove for 1-1.5 hours in a cool place. After that, cut into pieces, put in a saucepan and fry in vegetable or olive oil over high heat until golden brown.
Wash mushrooms and carrots, peel, finely chop and add to chicken. Fry over medium heat for 10 minutes, then put flour in a saucepan. When the flour becomes golden, slowly pour in the broth, stirring constantly.
Bring to a boil and put in the stew other ingredients (peas, raisins, herbs and wine). Cook for another 10-12 minutes.
Then remove from the stove, cool slightly and add the egg yolk. Gently mix, remove the meat and vegetables with a slotted spoon and lay them in “baskets”, sprinkling cheese on top with grated cheese. Pour the remaining sauce into the gravy boat and serve separately.
Stew with meat - useful tips from experienced chefs
1. For stew, you can use previously cooked meat or boiled vegetables left over from other dishes. You just need to chop them, put them in a pan, add a little broth or water, stew for 15-20 minutes and the stew can be considered ready. It remains only to salt it to taste, pepper and add your favorite spices and herbs.
2. Any stew recipe can be easily diversified by replacing one component with another. For example, to use cauliflower instead of Brussels sprouts, add cream instead of sour cream, in general, cooking stew is an excellent occasion for culinary fantasies.
Comments
radish
carrots
bow
potato
water
mix everything in a common crutch
well, salt
