Meat with red pepper and mushrooms. Delicious stew with mushrooms and sweet peppers

Yes, with mushrooms... And so, to your attention, a wonderful tasting and looking roast that will just make you lick your fingers! along with vegetables and mushrooms, which gives it simply extraordinary appetizing and juiciness. It can be served as a separate dish or with a side dish, in any case it turns out very tasty. We invite you to add a simple and delicious delicacy to your culinary collection!

Products for the dish:
1. Pork – 800 grams;
2. Champignons – 250-300 grams;
3. Tomato paste (ketchup) – 1 tablespoon;
4. Big Bell pepper– 1 piece;
5. Bulbs – 1 piece;
6. Carrot – 1 piece;
7. Dill – bunch;
8. Salt and ground black pepper to taste.

How to make a delicious stew
1. Cut the meat into small pieces and fry in a frying pan until golden brown.
2. Cut the onion into half rings and add to the meat.
3. Mix everything and fry for 3 minutes.
4. Cut the pepper into strips, cut the mushrooms into halves and add them to the rest of the ingredients.
5. Then grated carrots and tomato paste.
6. Fry for about 5 more minutes.
7. Fill the dish with water (300 ml) and continue the stewing process for another 30 minutes. During the cooking process, mix all the ingredients a couple of times and add water if necessary.

Delicious stew recipe with photos

Meat stewed with champignons and sweet bell pepper- a great alternative to traditional goulash. This original dish, which can be prepared quite simply and quickly for dinner, is an excellent addition to porridge and mashed potatoes. Pork is best suited for its preparation, but it can easily be replaced, for example, with beef or chicken. This is being prepared meat dish easy: the pork is first fried on vegetable oil separately, adding salt and spices to it, then with chopped onions, sweet peppers and champignons (you can also add carrots if desired).

Next, add tomato paste to the meat and vegetables (you can add your favorite ketchup instead, it will also be very tasty), add water and simmer for half an hour over low heat. Our step-by-step recipe with photos describes the cooking process in detail.

Stewed pork with champignons and sweet peppers turns out amazing, very soft, juicy and tender.

Meat stewed in tomato goes well with onions, sweet peppers and mushrooms. Therefore, if you decide to experiment and please your loved ones with a delicious home-cooked dinner, feel free to start preparing this dish using our step by step recipe with photos.

Ingredients:

• pork - 600 - 700 g;
• onion- 1 - 2 pcs.;
• sweet pepper - 1 - 2 pcs.;
• champignons - 250 - 300 g;
• tomato paste or ketchup - 1 tbsp. l.;
• boiled water - 300 ml;
• salt;
• khmeli-suneli;
• seasoning for pork;
• mixture ground peppers;
• vegetable oil;
• dill.

How to cook meat stew with champignons

Rinse the pork flesh (you can also use the neck or back part) under water, dip with a paper towel and cut into small portions. Place the chopped meat in a deep bowl, add salt, suneli hops, pork seasoning, and a mixture of ground peppers to taste (if desired, these seasonings can be replaced with any others you prefer). Mix the pork and spices well.

Pour vegetable oil into the frying pan, wait until it heats up, then place the pieces of meat and fry them on all sides until golden brown.

Peeled onions (it is best to take one large onion or two medium ones), cut into thin half rings and add to the browned fried meat. Stir and fry the onion and pork for 3 - 5 minutes.

Peel the sweet bell pepper from seeds, wash and cut into strips, then add to the onion and pork and fry, stirring occasionally, for another 5 minutes.

Peel the champignons, wash and cut in half (large mushrooms can be cut into four parts and small ones left whole), then add to the meat and vegetables. Stir-fry for about 5 minutes.

After the vegetables are lightly fried, add tomato paste (it can be replaced with ketchup), stir again and simmer for 3 - 5 minutes.

Then pour in boiled water and simmer the meat and vegetables over low heat (no need to cover the pan) for about 30 minutes, stirring the pork a couple of times. Be sure to taste the dish and, if necessary, add salt or a few spices. Remember that during stewing the added water will gradually evaporate, so for more gravy, you can add a little more boiled water after a while.

When the meat stew with champignons and sweet bell peppers is ready, add pre-washed and finely chopped dill to it. It is recommended to serve this dish hot; mashed potatoes are perfect as a side dish.

This dish is excellent taste qualities Moreover, the recipe for its preparation is quite simple and does not require much time and effort.

Pork with champignons in a frying pan is a dish worthy of a place in the center of the table; it can be served either as an independent treat or with various side dishes. Meat prepared in this way turns out to be very soft, tender and aromatic, and mushrooms give it a special, deliciously piquant taste.

Benefits of products: pork + champignons

Meat, having high nutritional and taste qualities, is one of the most valuable, popular and sought-after food products. It has been present in the human diet since ancient times.

According to research by anthropologists, it was meat that allowed us to become intelligent creatures, since this product supplies us with essential amino acids that have a positive effect on the development of the brain.

Pork is the most easily digestible meat after lamb, and pork fat less harmful to blood vessels and heart than beef.

Pork meat contains a large amount of protein, B vitamins, zinc (stimulating immune processes), potassium and magnesium, which strengthen the musculoskeletal system and have a beneficial effect on the functioning of the heart.

Champignons are a rich source of vitamins B, C, D, they also contain 18 types of essential amino acids, microelements - magnesium, potassium, selenium, zinc, manganese, phosphorus, sodium and many others.

They contain a large amount of protein: several times higher than in chicken eggs and meat. Champignons belong to dietary products, their use does not cause weight gain.

Secrets of cooking pork with champignons

• To prepare pork with champignons, wash and chop the meat. Then dry, season with spices or marinate. It is advisable to pre-fry it to “seal” the juice. In this case, it will turn out juicy.
• It is advisable to use chilled meat. Frozen meat may turn out dry.
• When choosing mushrooms, make sure that they do not have dark spots. These mushrooms are no longer fresh.
• We wash the champignons or wipe them with a damp towel. Then cut into pieces or thin slices. We add them to the dish raw, or pre-fry them separately.

• To make the taste of the dish more interesting, add spices, spices and greens.
• Serve pork with champignons as an addition to side dishes. If you add vegetables, you get an independent dish.

Pork with champignons in a frying pan

Ingredients

• — 700 g + -
• — 700 g + -
• — 300 ml + -
• - 1.5 tsp. + -
• - 1 PC. + -
• - 1/3 tsp. + -
• - 4 cloves + -
• - 4 things. + -
• Pepper sweet pea - 3 pcs. + -
• - for frying + -
• Spices - to taste + -

How to fry pork with champignons in a frying pan: step-by-step recipe

1. Remove the film from the pork, cut off the veins and fat.
2. We rinse the meat with water, pat dry with a paper towel and cut into strips.
3. Wash the champignons, dry them and cut them into 2-4 pieces. Small mushrooms can be left whole. It is recommended to chop the champignons not very finely.
4. Peel the onion and garlic and cut into strips.
5. Pour vegetable oil into a frying pan and heat it.
6. Place the meat in the pan and cook it over high heat, stirring from time to time, until it is golden brown.
7. Add chopped onion and garlic.
8. Turn the heat to medium and continue cooking for 5-7 minutes.
9. Add champignons.
10. Fry until medium cooked - the food should be covered with a caramel crust.
11. Now add sour cream and spices.

12. Stir, bring to a boil, then reduce the flame to low and simmer for about 45 minutes, or a little longer.

13. Serve ready dish with rice or mashed potatoes.

Adding bell pepper and dry white wine will give the dish an exotic taste. More about this in the next recipe.

Champignons and pork in a frying pan with bell pepper

Ingredients

• Pork - 800 g;
• Fresh champignons - 300 g;
• Fresh bell pepper - 1 pc.;
• Onion – 1 pc.;
• Dry white wine - 200 ml;
• Water - 50 ml;
• Vegetable oil - 30 ml;
• Salt - to taste;
• Ground black pepper - to taste;
• Fresh dill – 1 bunch.

How to cook juicy pork with champignons and bell peppers

1. We thoroughly wash the pork, dry it with a paper towel and cut it into small cubes.
2. We wash the champignons, dry them, separate them into “legs” and “caps”, and cut them into strips.
3. Peel the onions, wash them, cut them into half rings.
4. We remove the pepper from the center, wash it, and cut it into long strips.
5. Place the pork in a well-heated frying pan for three minutes. sunflower oil and fry over high heat.
6. After appearing on pieces of meat golden crust pour a third of the wine into the pan, reduce the heat and stir until it evaporates completely.
7. We repeat the procedure with wine two more times.
8. In a separate frying pan, fry the onions until transparent.
9. Add chopped bell pepper to the onion and fry until golden brown.
10. After the wine has completely evaporated, fry everything together for another 5 minutes and add the champignons.

11. Mix all ingredients, add 70 ml of water, cover with a lid and simmer for another thirty minutes.

12. Add finely chopped dill to the finished dish.

Pork with champignons and bell peppers will be an excellent addition to mashed potatoes, pasta or buckwheat porridge.

Pork with champignons in a frying pan, recipe with cheese

Another recipe involves two options for preparing the dish - in the oven and in a frying pan. We will cook simple traditional way- in a frying pan, but if you are a true lover of baked dishes, especially meat ones, then using the technology described below in the recipe, you can cook pork with cheese and champignons in the oven.

Ingredients

• Pork (for example, loin) – 300 g;
• Onion – 1 pc.;
• Large champignons – 8 pcs.;
• Hard cheese (“Russian” or “Dutch”) - 50-70 g;
• Salt - to taste;
• Mixture of peppers - to taste;
• Greens for decoration - to taste.

Recipe for fried pork with champignons and cheese in a frying pan

• Wash the meat and dry it with a paper towel.
• Peel the onions, wash them, cut them into small cubes.
• Wash the champignons, dry them, cut them into cubes.
• Cut the prepared pork into pieces about 1 cm thick, lightly beat them, salt and pepper each separately, sprinkle with herbs.
• Place the pieces in a bowl, cover with cling film and leave in the refrigerator for 15 minutes.
• Meanwhile, fry the onion until transparent with constant stirring, then add the diced champignons and fry until golden brown for 5-7 minutes under the lid.
• Heat vegetable oil in another frying pan and place pieces of pork in it in one layer. Fry on both sides until a crust forms for 5-6 minutes.
• Grate the cheese.
• On top cooked meat spread the onions and mushrooms in an even layer, sprinkle everything with grated cheese.

• Reduce the heat, cover with a lid and cook for another 6-8 minutes.
• Serve pork with champignons and cheese with vegetable salad and potatoes.

Pork with champignons in a frying pan according to our recipes will certainly turn out tender and unusual, because a dish prepared correctly and with soul, even the simplest one, will definitely be tasty.

Bon appetit!

When I prepared this dish, it seemed that the aromas were flying even on the street. When my husband came home from work, the first thing he did was look into the kitchen and ask what kind of dish was so fragrant? And for dinner I had tender beef with mushrooms and bell peppers.

The meat and mushrooms exchanged flavors, and the bell peppers added their bright color and extra rich flavor.

I thought I couldn’t wait for this juicy meat to be cooked, I wanted to taste it so quickly! You can prepare anything as a side dish for this mushroom goulash. I served mashed potatoes with beef and vegetables.

Ingredients:

• Meat (beef, or preferably veal) – 500-600 grams,
• Champignons – 300 grams,
• Bell pepper – 1 piece,
• Onions - 2 pieces,
• Tomato paste – 1 tablespoon,
• Carrots – 1 piece,
• Vegetable oil - a couple of spoons,
• Salt and spices - to taste,
• Greens: parsley, dill, cilantro.

Cooking process:

To prepare the dish, it is better to use the flesh of beef or veal: tenderloin or edge, removing it from the bone.

Rinse beef or veal and pat dry with paper kitchen towel. Cut into strips or cubes, as you like.

Place the frying pan on the stove. Let it warm up, pour in a little vegetable oil. Place the meat in a heated frying pan with oil. Fry the beef, stirring occasionally.

Meanwhile, cut the onion into half rings and add to the meat, fry together. Cook the meat over medium heat until half cooked; if the juice evaporates quickly, you can add a few tablespoons of water, broth or wine. I didn’t have to add anything, since a lot of juice was released from the meat and onions, and everything was cooked enough in its own juice.

While the meat is fried, prepare the rest of the ingredients. Wash the champignons and cut them as desired. If the mushrooms are small, they can be cut into four parts; large champignons will look beautiful as slices.

Champignons can also be used frozen, in which case it is better to choose them cut into slices. The preparation time for ingredients can be reduced in this way.

Rinse the bell pepper with water and cut into strips. Sweet peppers can be used in different colors, yellow and red, then the meat and vegetable dish will be brighter.

Carrots for three coarse grater. If you have time, you can cut the carrots into strips.

When the meat and onions are fried until half cooked, add bell pepper to it,

carrots, champignons, mix everything. Salt, pepper, and pour a glass of water or broth, in which we stir a tablespoon of tomato paste. If you don't have tomato paste, use ketchup. Maybe someone will want thicker gravy, then along with tomato paste, you need to dilute and add a tablespoon of flour. Then the gravy will become thicker.

Simmer the beef with mushrooms and sweet peppers over medium heat until cooked.

Rinse the greens, cut them finely, you can also use dry or frozen greens. At the end of cooking, taste for salt and add more salt if necessary. Throw in the greens, mix, let simmer for a couple of minutes and turn off.

Our aromatic one with mushrooms is ready! And what a smell! I just want to try it quickly. To that hearty dish Any side dish is suitable: everyone’s favorite mashed potatoes, any cereal or pasta.

For the recipe and step by step photos for preparing beef with mushrooms, we thank Svetlana Kislovskaya.

Wishing everyone a bon appetit from the site Notebook of Delicious Recipes!

If you are not a vegetarian, then, of course, you will agree that there is never too much meat. Especially if it is tasty, original and prepared with soul. Meat with mushrooms and pepper - aromatic, tasty and nutritious dish which will definitely appeal to all family members and will be worthy and original decoration everyday or festive table. To prepare it, you can use poultry and beef, but it is especially tasty and tender from pork. In combination with mushrooms, the meat becomes very aromatic, and fried vegetables give it a slight taste of honey, and create golden brown crust. Will consider the most popular recipes meat with mushrooms and pepper.

Ingredients:

• 500-650 g pork (preferably pulp);
• 300 g of fresh bell pepper (approximately 5 pcs.);
• 300-350 g;
• 2 onions;
• salt, spices and sweet paprika - to taste.

In addition, you will need vegetable oil for frying.

Product preparation:

• Wash the pork, dry it and cut into large pieces;
• Wash the mushrooms thoroughly, dry them and, without separating the stems from the caps, cut into thin slices;
• Peel the onions, rinse under running water, cut into half rings;
• Remove the stalks from the sweet pepper, remove the seeds, and chop it (it is recommended to take multi-colored ones - green, yellow and red, so that the dish turns out bright and festive).

Cooking steps:

In a frying pan with a thick bottom, heat 2-3 tbsp of vegetable oil. spoons Place the meat in oil, add paprika and spices to your taste, add salt, and fry covered for twenty minutes.

Add prepared mushrooms and continue frying for another 10 minutes.

When the meat becomes soft and all excess moisture has evaporated, you need to add the onion and bell pepper and simmer all the ingredients together for another 7-8 minutes so that the pepper becomes soft and the onion becomes transparent and golden in color.

You can serve meat with mushrooms and bell peppers with pasta from durum varieties wheat, cereals and mashed potatoes.

Meat with mushrooms and red bell peppers

Ingredients:

• 1 kg beef;
• two heads of onion;
• 450 g small fresh champignons;
• three large red peppers;
• 2 tbsp. spoons of butter;
• 800 ml chicken broth;
• 1 carrot;
• 5 tbsp. spoons of pearl barley;
• salt, herbs, spices to taste.

If desired, you can add 2 teaspoons of dried marjoram and celery root to enhance the taste.

Preparation of ingredients:

• wash the meat, dry it, cut into medium-sized cubes;
• Peel the onion, place in cold water, then cut into cubes;
• wash the champignons and cut into slices;
• wash, peel and cut carrots into cubes;
• Remove the pepper from the stalk and seeds, wash, cut into long slices or strips;
• pearl barley rinse and soak in hot water;
• Heat chicken broth.

Cooking steps:

Fry the beef in melted butter until golden brown, transfer it to a plate, and replace it with chopped onion in the frying pan and fry until golden brown. After the onion changes color, you need to add mushrooms to it in the pan and fry everything together until all the excess liquid has evaporated. Now you need to return the beef to the pan and pour in all its contents chicken broth, mix everything well and simmer for half an hour over low heat under the lid. After this time, you need to add diced carrots, soaked pearl barley, chopped red pepper, celery to the mixture of meat, onions and vegetables and continue stewing for another half hour.

Serve the meat with pearl barley, mushrooms and sweet peppers in deep plates. The dish can be seasoned with sour cream and garnished with chopped herbs.

Recipe for stew with mushrooms and sweet bell peppers

You can also prepare a delicious stew with mushrooms and sweet peppers using the recipe below.

Ingredients:

• 500 g beef pulp;
• 250-300 g of fresh champignons;
• 250 ml heavy cream;
• bulb;
• Art. a spoonful of vegetable oil;
• a tablespoon of soy sauce;
• 3 cloves of garlic;
• two tbsp. spoons of strong mustard;
• salt, spices - to taste;

Cooking process:

Fry peeled and chopped onion in 1 tbsp. spoon of vegetable oil with added sugar and salt for 8-10 minutes. If it starts to burn, add 2 tbsp to the pan. spoons of water. Before the end of frying, add chopped garlic. In a separate frying pan, you need to fry the mushrooms until the liquid has completely evaporated and add them to the onions, and in their place place the meat cut into strips and fry it in the remaining oil until a golden crust forms. Then the meat needs to be sent to the onion, add soy sauce, mustard, cream and simmer everything together over medium heat for ten minutes. Add salt and spices at the end to taste.

You can serve stewed meat with mushrooms and bell peppers with mashed potatoes, porridge and vegetable salads.

Meat roll with mushrooms and red pepper

Meat with mushrooms and red peppers can not only be stewed and fried, these products can also be used to prepare a delicious meatloaf in the oven.

Ingredients:

• 1 kg beef fillet;
• 400 g fresh and 25 g dried mushrooms;
• two onions;
• 1 clove of garlic;
• two tbsp. spoons of vegetable oil;
• a couple of sprigs of thyme;
• butter;
• salt, spices.

Cooking process:

Dried mushrooms must first be soaked for 30-50 minutes, then chopped and fried together with onions in vegetable oil with 50 g butter. Once golden brown, add garlic and fresh mushrooms, cut into slices, thyme, spices and salt, fry until excess moisture evaporates. While the vegetables and mushrooms are stewing, you need to prepare the fillet - cut it in half halfway and unfold it like a book. When the filling is prepared, you need to put it on the fillet, roll it into a roll and secure it with twine. The formed roll must be fried on all sides over high heat and then placed in an oven preheated to 200 degrees for 35-45 minutes to bake.