Canned stewed meat Is not only a delicious, but also very useful dish, because it does not use fried ingredients and fatty sauces.
At the same time, it’s impossible to call this dish insipid and fresh, because its composition almost always contains aromatic seasonings, vegetables and fresh herbs.
For extinguishing, you can use meat of any kind, the main thing is that it is non-fat. Suitable even slightly harsh parts of the carcass, because due to a long heat treatment, they eventually become soft and very tasty.
Meat stew – preparation of products
For extinguishing meat must be washed, separated from the bones and cut into cubes. If the prescription for its pieces should be large enough, they can be slightly repulsed. Next, the meat is best roasted until light golden crust, and only then put in a pot or goose for quenching. Otherwise (if raw meat is immediately started to extinguish), its color in the prepared dish may not be quite appetizing.
Meat stew – preparation of dishes
To extinguish the meat you need a container (pan or saucepan) with thick walls and a bottom. It’s great if there is a pottery or gosyatnitsa in the farm. In addition, a frying pan of a suitable size will be required for the initial roasting.
Recipe 1: Stew with potatoes and greens
Description: The recipe of this dish is very simple and at the same time original, because it involves adding to the traditional products (meat potatoes) unusual seasonings – mint and cumin. The taste turns piquant and bright, especially if seasonings and fresh herbs are used.
300-400 g of low-fat pork
6-7 pieces of medium potatoes
fresh herbs (mint, parsley, dill)
seeds of cumin (about 2-2.5 teaspoons)
salt (to taste)
black ground pepper (to taste)
vegetable or olive oil (1-2 table spoons)
Rinse the meat, cut into small cubes. In a frying pan or stew-pan with a thick bottom, heat the vegetable oil, put meat into it. Fry over medium heat until half cooked. Peel potatoes, cut into cubes, place to meat, fry for 2-3 minutes. Then add the cumin to the frying pan, pour boiling water so that the water hardly covers the food. On medium heat bring to a boil (under the lid), then reduce the heat to a minimum and put finely chopped fresh herbs (you can use both dry or frozen, but the flavor will be slightly less intense). Stew to cook potatoes under the lid, serve on the table in a hot form, you can add a little butter.
Recipe 2: Meat stewed in redcurrant juice
Description: An incredibly spicy and original dish will turn out if you combine meat with sour red currant juice. The prepared dish has a very rich and bright taste, which will surely be the highlight of any festive table and will not be left without attention of guests.
1 kg of low-fat beef
3 cups of redcurrant berries
1.5 teaspoons of granulated sugar
1 teaspoon of salt
1/2 tsp black ground pepper
vegetable or olive oil (to taste)
Wash meat, cut into small cubes. Berries of red currants are also washed, small twigs and stems can not be removed. The currant must be squeezed through a sieve, then pomace in a bowl, add about half a cup of water, mix and squeeze again. On a strong fire, heat the oil in a frying pan or saucepan in a thick bottom and walls, then put the sliced meat there. not reducing the heat, fry it for about 7-10 minutes, until the liquid evaporates and it does not lightly brown. Then add the currant juice, sugar, pepper and salt to the meat. Bring to a boil and reduce the heat to a minimum. Stew until cooked under the lid, stirring occasionally. Serve best with cooked potatoes.
Recipe 3: Meat stewed in beer
Description: This dish will certainly be to the liking of representatives of the strong half of humanity, because it combines the beloved by men products: meat and beer. So the food is perfect, for example, for a stag, although on a daily table it is quite appropriate.
0,5-0,6 kg of low-fat beef
3 medium bulbs
8-10 medium potatoes
500 ml of light beer
cream and vegetable oil (to taste)
1 bay leaves
4 sprigs of thyme
salt, white pepper (to taste)
Beef washed, cut into portions, slightly repulsed. In a frying pan with high sides, heat vegetable oil, place meat there and fry until golden brown, salt and pepper to taste. Then pour the beer into the frying pan, add the thyme bay leaf, close the lid and stew for 10-15 minutes over medium heat. Put a potato cut into plates, put a layer of meat stewed in beer, then cut onion, pre-browned to a golden color, and on top – another layer of potatoes. All this pour beer, which stewed before that meat, close the lid and simmer on low heat for about 1 hour.
Recipe 4: Meat stewed with prunes and honey
Description: This dish will appeal to fans of unusual combinations in cooking, as it has a sweetish taste of honey. Fans of Oriental cuisine can supplement the recipe with favorite seasonings and spices.
800 g of pork or beef
150 g pitted prunes
100 g of honey
1 table. a spoonful of tomato paste
vegetable oil, salt, pepper (to taste)
Wash meat, cut into small pieces, lightly fry in a pan with vegetable oil. Onion cut into rings, also fry until golden crust apart from meat. Then put onions and fried meat in a stewing tank with a thick bottom and walls, add tomato paste and prunes. Stew on low heat until meat is ready. When it is almost ready, add honey, salt and pepper to taste.
Stew – useful advice of experienced chefs
1. If the meat has got dryish or you have gone too far with roasting, you can add a little water to the stewer when extinguishing.
2. Cut the meat best in a semi-frozen form, because in this case it is cut much easier.