Stewed meat in a saucepan

Meat 492 Last Update: Aug 05, 2021 Created: Aug 05, 2021 0 0 0

Serves: 5 People
Prepare Time: 20min
Cooking Time: 1 hour
Calories: -
Difficulty: Easy

Everyone loves a stew. This is always a juicy and aromatic dish that can be served both for a family dinner and for a festive table. In addition, you can take not the most expensive pieces, but it will turn out delicious! Let's make a classic stew!

Ingredients

Pork - 1 Kilogram (flesh of a shoulder or ham) Onions - 2 Pieces (larger) Carrots - 400 Grams (young small) Tomatoes mashed - 250 Milliliters White dry wine - 200 Milliliters Vegetable oil - 2 Tbsp. tablespoons Sugar - 1 Teaspoon Pepper mixture - 1 Teaspoon Fresh rosemary - 1 Piece (small sprig) Cloves - 1-2 Pieces Salt - To taste

Directions

Rinse young carrots with a brush, dry and cut into 2-3 pieces across. If thick, cut the tops in half lengthwise. Chop the onion into cubes. Rinse the meat with cold water, dry thoroughly and cut into large cubes. Heat the oil in a skillet and fry the pork cubes in batches over high heat until golden brown. Transfer the fried meat with a slotted spoon to a saucepan, and fry the onion in the remaining oil until golden brown. Transfer the onion to the saucepan to accompany the meat. Deglaze the remaining meat and onion juices in the pan with wine. To do this, drain the rest of the oil from the pan and pour the wine into the pan. Boil over high heat until it boils in half, scraping off the fried residues with a spatula and dissolving them in the wine. Pour the steamed wine into a saucepan, add a glass of boiling water, add peas and cloves. Simmer over low heat for half an hour. Add carrots and simmer for 10 minutes. Do not stir. Pour in the grated tomatoes, add a pinch of sugar, salt. Increase heat to medium and simmer until sauce thickens. Place a sprig of rosemary and turn off the heat. Let the meat brew under the lid for about 15 minutes. Serve the meat hot, spreading it out on preheated plates. If you wish, you can serve meat with any side dish, but it is especially tasty to eat it just with fresh bread.

Stewed meat in a saucepan

Serves: 5 People
Prepare Time: 20min
Cooking Time: 1 hour
Calories: -
Difficulty: Easy

Ingredients

Pork - 1 Kilogram (flesh of a shoulder or ham) Onions - 2 Pieces (larger) Carrots - 400 Grams (young small) Tomatoes mashed - 250 Milliliters White dry wine - 200 Milliliters Vegetable oil - 2 Tbsp. tablespoons Sugar - 1 Teaspoon Pepper mixture - 1 Teaspoon Fresh rosemary - 1 Piece (small sprig) Cloves - 1-2 Pieces Salt - To taste

Directions

Rinse young carrots with a brush, dry and cut into 2-3 pieces across. If thick, cut the tops in half lengthwise. Chop the onion into cubes. Rinse the meat with cold water, dry thoroughly and cut into large cubes. Heat the oil in a skillet and fry the pork cubes in batches over high heat until golden brown. Transfer the fried meat with a slotted spoon to a saucepan, and fry the onion in the remaining oil until golden brown. Transfer the onion to the saucepan to accompany the meat. Deglaze the remaining meat and onion juices in the pan with wine. To do this, drain the rest of the oil from the pan and pour the wine into the pan. Boil over high heat until it boils in half, scraping off the fried residues with a spatula and dissolving them in the wine. Pour the steamed wine into a saucepan, add a glass of boiling water, add peas and cloves. Simmer over low heat for half an hour. Add carrots and simmer for 10 minutes. Do not stir. Pour in the grated tomatoes, add a pinch of sugar, salt. Increase heat to medium and simmer until sauce thickens. Place a sprig of rosemary and turn off the heat. Let the meat brew under the lid for about 15 minutes. Serve the meat hot, spreading it out on preheated plates. If you wish, you can serve meat with any side dish, but it is especially tasty to eat it just with fresh bread.