Stewed horse meat

Meat 1056 Last Update: Aug 06, 2021 Created: Aug 06, 2021 0 0 0

Serves: 5 People
Prepare Time: 20 min
Cooking Time: 3 hours
Calories: -
Difficulty: Easy

In many countries, horse meat is considered a delicacy. In addition, this meat needs to be able to properly cook so that it fully reveals its unique and original taste.

Ingredients

Horse meat - 800 Grams Adjika - 1 Art. spoon Garlic - 3 Cloves Onions - 2 Pieces Carrots - 2 Pieces Sweet pepper - 1 Piece Broth - 300 Milliliters Tomato juice - 200 Milliliters Grated horseradish - 1 Tbsp. spoon Greens - 1 Bunch Sugar - 1 Teaspoon Salt, spices - To taste

Directions

Wash and dry the horse meat pulp. Cut into thin strips. In a separate bowl, combine chopped garlic, adjika, salt, spices. Rub the meat with this mixture and leave it to marinate in a cool place for half an hour. Onions, carrots and bell peppers, wash and peel and peel. Cut into medium-sized pieces and fry until lightly golden brown in a dry skillet. Pour vegetable oil into a frying pan, fry the horse meat over high heat until golden brown and crust. Then add a glass of broth to the meat. If there is no broth, ordinary water will do, which should be boiled beforehand. Simmer the meat under a closed lid for an hour and a half. Fifteen minutes before the dish is ready, add fried vegetables, granulated sugar and grated horseradish to the meat. Pour in tomato juice. Simmer without a lid until the liquid has practically evaporated. At the very end of cooking, add finely chopped herbs to the dish. Parsley, dill, cilantro, green onions will do. Serve the meat with baked potatoes or any other side dish.

Stewed horse meat

Serves: 5 People
Prepare Time: 20 min
Cooking Time: 3 hours
Calories: -
Difficulty: Easy

In many countries, horse meat is considered a delicacy. In addition, this meat needs to be able to properly cook so that it fully reveals its unique and original taste.

Ingredients

Horse meat - 800 Grams Adjika - 1 Art. spoon Garlic - 3 Cloves Onions - 2 Pieces Carrots - 2 Pieces Sweet pepper - 1 Piece Broth - 300 Milliliters Tomato juice - 200 Milliliters Grated horseradish - 1 Tbsp. spoon Greens - 1 Bunch Sugar - 1 Teaspoon Salt, spices - To taste

Directions

Wash and dry the horse meat pulp. Cut into thin strips. In a separate bowl, combine chopped garlic, adjika, salt, spices. Rub the meat with this mixture and leave it to marinate in a cool place for half an hour. Onions, carrots and bell peppers, wash and peel and peel. Cut into medium-sized pieces and fry until lightly golden brown in a dry skillet. Pour vegetable oil into a frying pan, fry the horse meat over high heat until golden brown and crust. Then add a glass of broth to the meat. If there is no broth, ordinary water will do, which should be boiled beforehand. Simmer the meat under a closed lid for an hour and a half. Fifteen minutes before the dish is ready, add fried vegetables, granulated sugar and grated horseradish to the meat. Pour in tomato juice. Simmer without a lid until the liquid has practically evaporated. At the very end of cooking, add finely chopped herbs to the dish. Parsley, dill, cilantro, green onions will do. Serve the meat with baked potatoes or any other side dish.

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Stewed horse meat

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Stewed horse meat

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