Pork stewed with mushrooms. Braised pork with mushrooms How to stew meat with porcini mushrooms

Sooner or later, dishes that seemed new become frequent guests at various feasts, and therefore it is not surprising that over time they get bored. To diversify the meal with something new - let's cook stew with mushrooms - very tasty dish exuding an appetizing mushroom spirit. Perfectly complementing each other, mushrooms and pork give such a combination of tastes that even the most capricious eater will not refuse this dish.

Mushroom Stew: Pork Recipe

Ingredients

• - 0.5 kg + -
• - 0.5 kg + -
• - 1 PC. + -
• — 0.25 l + -
• - 2 slices + -
• - 4 things. + -
• - taste + -
• - for frying + -
• Allspice peas— 6 pcs. + -
• - taste + -

How to stew pork with mushrooms

We buy chilled pork, as frozen meat sometimes turns out to be a bit dry. If not fresh meat, then we take the frozen one and defrost it first in the refrigerator (in the fruit compartment), and then at room conditions so that it does not lose its beneficial properties.

We take any mushrooms, but if we choose champignons, then we avoid buying mushrooms with hats covered with spots - this is nothing but stale goods.

• We wash the pork with cold water and get rid of the veins, films, cartilage (if present) and excess fat.
• We blot the pork meat with a paper towel and cut it across the fibers as you like, as long as you get pieces of equal size: cubes, plastics, sticks, etc.

Pieces of different sizes are boiled unevenly, and after cooking they look unaesthetic. And too small cutting after stewing will become dryish, or it can boil so that it turns into a homogeneous mess.

• We wash the mushrooms (we quickly rinse the mushrooms, otherwise they will absorb a lot of water) and dry them with paper towels. Large raw materials are cut into 3 parts, small specimens are not cut.
• We clean the onion and garlic cloves, wash them and chop them, giving the same shape as the pork cut. It’s good when the ingredients have the same shape: the dish looks much neater and more appetizing.
• Before cooking the stew with mushrooms, heat a saucepan or frying pan with any vegetable oil, setting a large fire.
• We put the pieces of pork meat and, stirring regularly, fry them until a light color appears. golden crust(You don't need to overcook!). The meat juice will be “sealed” in pieces, and after stewing they will be juicy and tender.
• We make medium heat, after which we add onion and garlic slices. Saute everything for about 10 minutes until the onion and garlic pieces turn golden.
• We put mushroom raw materials, and cook everything together for another 10 minutes.
• Add sour cream, bay leaf, nutmeg and allspice- all this is salted, peppered and mixed thoroughly.

• When the mixture boils - tightly cover the pan with a lid (it should not let steam through), make a small fire, and simmer for half an hour.

It is very important not to allow the liquid to boil rapidly in the prepared dish, otherwise, the pork meat will turn out to be harsh and will not be saturated with mushroom flavor and spices. As a result, we get a tasteless dish, from which the appetite disappears.

Serve stew with mushrooms only hot, as pork is quite fatty, and eating it cold can provoke heartburn. Serve well with stewed pork mashed potatoes, buckwheat, pasta, vegetables and salads.

By the way, if you add cubes or slices of potatoes when stewing this dish, then it will turn out even juicier, softer and more satisfying. For such an independent dish, a side dish is not needed at all.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Many housewives do not like to cook beef main dishes, because it takes a lot of time. However, the product contains many proteins, vitamins, minerals that are beneficial to health, and therefore should be present in the human diet. Beef goes well with vegetables, cheese, and especially mushrooms - a source of valuable amino acids. You can cook it in the oven, slow cooker and in a pan, getting new flavor combinations depending on the accompanying ingredients.

beef recipe with mushrooms

Beef dishes with mushrooms are fragrant, satisfying and nutritious. This type of meat has the ability to change its taste by absorbing the juices of other products and dressings. As a result, by adding one new component to the recipe, you will get a completely different dish. Beef pulp cooked with mushrooms will be a great addition to a side dish of cereals, pasta or mashed potatoes.

In sour cream sauce

• Time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 123 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: international.
• Difficulty: beginner-friendly.

Beef with mushrooms cooked according to this step by step recipe, it turns out very soft, tender and tasty. Such qualities are given to it by sour cream sauce. If you want to diversify the dish with spicy sharp notes, marinate the meat for two hours in mustard. Any mushrooms are suitable - fresh or dried, but it is better to use the first option to avoid pre-heat treatment in the form of soaking or boiling.

Ingredients:

• beef - 0.6 kg;
• champignons - ½ kg;
• carrots, onions - 3 pcs.;
• sour cream - ¼ kg;
• salt pepper.

Cooking method:

1. Cut the beef into thin slices, lightly fry in a pan.
2. Add champignons cut into slices, onions chopped in half rings and grated carrots. Saute mushrooms until done.
3. Pour in sour cream, add spices, mix everything. Stew over low heat for half an hour, covered with a lid.

Beef with mushrooms in the oven

• Time: 2 hours.
• Servings: 5 persons.
• Calorie content of the dish: 117 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: international.
• Difficulty: beginner-friendly.

A dish of beef baked in the oven with mushrooms, vegetables, turns out juicy and fragrant. Beautiful golden brown from melted cheese gives an appetizing appearance. You can serve such food, either separately with a glass of red wine, or with a side dish of crumbly rice. You can replace the parmesan declared in the recipe with any other type of hard cheese if you wish.

Ingredients:

• beef pulp- ½ kg;
• mushrooms - 0.3 kg;
• eggplant, onion, pepper (Bulgarian) - 1 pc.;
• tomatoes - 3 pcs.;
• butter (butter) - 70 g;
• parmesan - 50 g;
• oil (olive) - 1 tbsp. l.;
• salt, pepper, parsley.

Cooking method:

1. Wash the pulp, cut into small slices, sprinkle with seasonings, lightly fry in a hot frying pan.
2. Pour a cup of water, simmer the dish for half an hour under the lid.
3. Add chopped mushrooms onion, butter. Fry, stirring, for a quarter of an hour.
4. At the bottom of a refractory form, put the eggplant, cut into half rings, add salt. Top with meat and then Bell pepper crushed into small cubes. The last layer will be circles of tomatoes.
5. Salt the mixture, pepper, bake for half an hour at 180 degrees.
6. Take out the form, sprinkle the dish olive oil, sprinkle with grated parmesan and chopped parsley.

beef stroganoff

• Time: 1 hour 15 minutes.
• Calorie content of the dish: 167 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: beginner-friendly.

Stroganoff-style beef tenderloin goes well with a side dish of noodles, potatoes and any porridge. Apart from classic recipe there are options for dishes using turkey, rabbit, pork, chicken pulp, hearts and even stomachs. Mushrooms make beef stroganoff more satisfying, and cream or sour cream makes the meat less tough.

Ingredients:

• beef tenderloin, champignons - 0.3 kg each;
• onion (white, onion) - 150 g;
• oil (sunflower) - 100 ml;
• cream - 3 tbsp. l.;
• flour - 0.1 kg;
• broth (beef) - 1 tbsp.;
• parsley, spices.

Cooking method:

1. Heat a little oil in a frying pan, pass the chopped onions on it until golden brown.
2. Chop mushrooms into large slices, fry together with onions, salt, pepper for 10 minutes.
3. Cut the meat into pieces, beat each one, and then cut into thin strips. Transfer to a bowl and roll in flour. Fry the meat in hot oil for 5 minutes on one and the second side.
4. Add onion with champignons, pour in hot broth, add spices. Stir, simmer for about a quarter of an hour.
5. Pour the cream into the mixture, mix, but do not expose them heat treatment too long, but only slightly warm up.
6. Turn off the stove, sprinkle the beef stroganoff with chopped parsley.

Stew with mushrooms

• Time: 2 hours.
• Servings: 3-4 persons.
• Calorie content of the dish: 110 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: beginner-friendly.

Stewed beef with mushrooms according to this recipe is cooked not in a pan, but in the oven. Mushrooms, tomatoes give a lot of juice, which is soaked in meat pieces. Instead of tomatoes, you can use pasta or ketchup, but with fresh vegetables, the dish will be tastier. Mushrooms are easy to replace with oyster mushrooms, and if you don't like suneli hops, use your favorite seasonings.

Ingredients:

• beef - ½ kg;
• champignons - ¼ kg;
• tomatoes, bulbs - 2 pcs.;
• adjika (in the form of seasoning) - 1 tsp;
• suneli hops - ½ tsp;
• salt, oil (lean).

Cooking method:

1. Saute chopped onion in hot oil until translucent.
2. Add sliced ​​mushrooms. After stirring, fry them for 10 minutes.
3. Add diced tomatoes, salt and stir. Simmer the mixture under the lid for another 10 minutes.
4. Cut the beef into medium-sized cubes, mix with spices and put on the bottom of a refractory form, greased with oil.
5. Put a layer of vegetables on top, cover the form with foil.
6. Bake for an hour in the oven at 200 degrees.

With potato

• Time: 1 hour 40 minutes.
• Calorie content of the dish: 118 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: beginner-friendly.

Beef baked with potatoes and mushrooms is a completely independent dish. When serving, it can be crushed with grated cheese. In addition to the spices stated in the recipe, if desired, add tarragon or rosemary, only a little, literally on the tip of a knife. These herbs will make the meat so flavorful that the household will ask for more. If possible, use homemade sour cream.

Ingredients:

• beef pulp, potatoes - ½ kg each;
• champignons - 0.2 kg;
• onion bulb - ½ pc.;
• sour cream - 3 tbsp. l.;
• fresh basil - 1 sprig;
• marjoram - ¼ tbsp. l.;
• oil (lean) - 10 ml;
• parsley, spices.

Cooking method:

1. Wash the beef pulp, cut into portions of medium size, mix with salt and pepper.
2. Grind the peeled potatoes into thin circles, mix with sour cream, seasonings.
3. Chop the onion into small cubes, champignons - into thin slices.
4. Grease a refractory form with oil, put meat on the bottom, then onions, mushrooms (salt) and potatoes.
5. Cook for an hour by baking in the oven at 200 degrees. Before serving, crush the dish with chopped parsley, basil.

• Time: 2 hours.
• Calorie content of the dish: 95 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: beginner-friendly.

Roast beef with champignons in pots turns out to be insanely delicious thanks to some subtleties. The meat is pre-marinated, adding piquant notes to it, and the main ingredients are fried before baking so that they “play” in the dish in a new way. For more palatability You can add a couple of garlic cloves.

Ingredients:

• beef - 0.45 kg;
• champignons - 0.4 kg;
• potato tubers - 8 pcs.;
• onion - 150 g;
• sour cream - 200 ml;
• water - 200-250 ml;
• pasta (tomato), seasoning for meat, herbs (Provencal) - 1 tbsp. l.;
• soy sauce - 2 tbsp. l.;
• oil (lean).

Cooking method:

1. Marinate the beef flesh cut into small pieces in soy sauce with meat seasoning and pepper.
2. In hot oil, fry the mushrooms, sliced ​​\u200b\u200bin slices and separately the meat until golden brown.
3. Put a layer of beef on the bottom of ceramic pots, then - onion, cut into half rings, mushrooms and potatoes, cut into cubes.
4. sprinkle provencal herbs, pour sauce of water, sour cream, tomato paste, salt and pepper.
5. After covering with lids, place in the switched off oven, and then turn it on, setting it to a temperature of 200 degrees.
6. Bake for 50 minutes.

Meat with mushrooms and vegetables

• Time: 1 hour.
• Servings: 4 persons.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: beginner-friendly.

Beef pulp stewed according to this recipe turns out not only tasty, but also very beautiful, appetizing thanks to fresh vegetables and greenery. bell pepper you will need one, but you can put two (small size), preferably different colors (red and yellow). So the dish will acquire even more bright colors and additional aroma. If instead of mushrooms you use dried mushrooms then pre-boil them.

Ingredients:

• beef - 0.6 kg;
• champignons - 0.3 kg;
• carrots, peppers (Bulgarian) - 1 pc.;
• bulb bulb - 150 g;
• tomato paste - 1 tbsp. l.;
• oil (lean) - 2 tbsp. l.;
• spices.

Cooking method:

1. In hot oil, fry the meat cut into medium-sized cubes until golden brown.
2. Add the onion, chopped in half rings. Cook, stirring, until softened.
3. Put the pepper cut into strips, champignons, chopped into slices, and grated carrots. Salt, pepper, pour in the sauce from the water with the tomato paste diluted in it. If you want a thick gravy, add 25g of flour thickener to the water and pasta.
4. Simmer roast until done.

With cheese and porcini mushrooms

• Time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 115 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

Such beef is not only amazingly tasty, but also has an original appearance, as it is prepared in the form of rolls. Inside them is a filling of porcini mushrooms, cheese and onions. You will have to tinker with the preparation of the dish, but the result is worth it. Cheese will need a hard variety and it is better if it is the simplest without a piquant taste and smell. You can add your favorite seasonings if you like.

Ingredients:

• beef, porcini mushrooms - 1 kg each;
• bulb bulb - 230 g;
• cheese - 0.3 g;
• garlic cloves - 2 pcs.;
• oil (olive) - 2 tbsp. l.;
• soy sauce - 3 tbsp. l.;
• black pepper.

Cooking method:

1. Cut the beef pulp into medium-sized plates, beat off. Marinate for 30 minutes in soy sauce mixed with oil, pepper, minced garlic.
2. Finely chopped mushrooms and onions, fry until tender, cool. Mix with grated cheese.
3. Put the filling in the center of each piece of meat, wrap it with a roll, fry on both sides.
4. Fasten the blanks with a toothpick, transfer to a baking sheet, bake for 50 minutes in an oven heated to 200 degrees.

Goulash in a slow cooker

• Time: 2 hours.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 104 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: beginner-friendly.

Such household appliances as a multicooker simplifies the process of creating many dishes several times. Beef and mushroom goulash is prepared in two stages: first, all the ingredients are fried, and then stewed until tender. From spices, you can add lavrushka, dried thyme, garlic and other favorite seasonings. Mushrooms are suitable for any, even frozen.

Ingredients:

• tenderloin (beef) - ½ kg;
• mushrooms - 0.4 kg;
• onion bulbs - 3 pcs.;
• water - 300 ml;
• oil (lean) - 3 tbsp. l.;
• spices.

Cooking method:

1. Thawed mushrooms (or fresh), cut beef, onion into small pieces.
2. Transfer everything to a slow cooker, add spices, seasonings, oil and mix. Cook on the "Frying" program for about a quarter of an hour.
3. Pour in water, add salt, set the "Extinguishing" program for an hour.

French beef stew with mushrooms

• Time: 1.5 hours.
• Servings: 5-6 persons.
• Calorie content of the dish: 149 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

This dish is very satisfying, tasty, appetizing looks and smells delicious. Serve with baked potatoes or mashed potatoes. Choose juicy tomatoes for French chop so that the meat is saturated with vegetable juice and becomes soft and tender. hard cheese should be ordinary, for example, Russian, so as not to interrupt the main aroma with a spicy cheese smell.

Ingredients:

• beef pulp - ½ kg;
• champignons - 0.3 kg;
• cheese ( durum varieties) - 100 g;
• tomatoes, onions - 3 pcs.;
• mayonnaise (sour cream) - 120 g;
• egg - 2 pcs.;
• spices, fresh herbs.

Cooking method:

1. Cut the beef into medallions, beat off.
2. Cut mushrooms into slices, fry until golden brown. Chop the onion into rings.
3. Beat eggs, mix with half of mayonnaise, grated cheese. Combine the remaining mayonnaise with chopped herbs, spices, seasonings.
4. On a baking sheet, greased with oil, lay out the onion "pillow".
5. Put the chops on top, brush with mayonnaise and spices, cover with tomato slices.
6. Then lay out a layer of champignons and cheese-egg mass. Bake the dish for 35 minutes at 190 degrees. Sprinkle with chopped herbs.

Cooking dishes with beef, mushrooms requires care and knowledge of some secrets. For households and guests to appreciate your level of skill, study the tips of chefs:

1. The most important thing is to choose the right meat. Fresh beef flesh has a uniform red color without stains and foreign smell. When pressed, it should quickly return to its shape.
2. For extra flavor when frying meat, pour in a little alcohol, such as red or white wine.
3. Mushrooms choose only those that you know and know how to cook.
4. Use sour cream or cream when preparing dishes with sauce. They have the ability to soften meat fibers.
5. If you are afraid that the gravy will be too thin, add a little flour.
6. Add spices to the main ingredients to help reveal their taste and aroma: tarragon, thyme, rosemary, basil, cumin.

Discuss

Beef with mushrooms - recipes

Flipping through culinary literature and looking for something interesting, I came across a book published in 1957, On Tasty and Healthy Food. In it, I found this recipe on how to cook stewed mushrooms.

This beef stew impressed me with its ease of preparation and certainly rich taste. Having cooked it with vegetables, I realized that my expectations were justified.
Beef stew with tomatoes, mushrooms and eggplant. Recipe.

• Meat - 500 gr.;


• Champignon mushrooms - 500 gr.;


• Tomatoes - 3 pcs.;


• Blue eggplant - 2 pcs. medium;


• Onion - 1 pc.;


• Butter - 50 gr.;


• Tomato paste - 1 tablespoon;


• Vegetable oil - 50 gr.;


• Parsley greens - a bunch;


• Bay leaf, spices.

How to cook stewed beef with eggplant, mushrooms and tomatoes.

Rinse the meat (beef tenderloin or boneless shoulder blade) under running water, dry with a towel and fry in a pan whole piece on all sides in butter.

When a golden crust appeared on the meat, add to the pan tomato paste, diluted in half a glass of water and bay leaf. Cover the pan with a lid and simmer for 30 minutes. Then the meat must be salted and sprinkled with seasonings ( ground pepper, coriander), if necessary, add a little water and continue to simmer until fully cooked.

Onions must be cut into rings and fried with a pinch of sugar in vegetable oil until a golden color appears.

Mushrooms only need to be washed and cleaned, if there are large specimens, then cut into 2 or 3 parts.

When the meat is ready, carefully, without removing it from the pan, cut into portions. Add it to the pan fried onion and raw mushrooms. Cover and simmer for 10 minutes.

Cut the eggplant into slices, salt, set aside for half an hour, so that the bitterness is glass. Fry them together with tomatoes in vegetable oil.

Put the finished meat on a dish, pour the resulting mushroom sauce and sprinkle with herbs. Around the meat, as a side dish, lay the tomatoes.

Exist different ways cooking meat: baking in the oven and on the fire, stewing, boiling and so on. Taste and aroma cooked meat give not only vegetables, various spices and seasonings, but also fruits.

And stewed meat with prunes, dried apricots, apples and raisins is generally a special, refined and spicy dish.
Meat stewed in sauce with fruit. Recipe.

• Pork - 500 gr.;


• Mustard - 0.5 tsp;


• Apples - 2 pcs.;


• Raisins - 1 cup;


• Dried apricots - 100 gr.;


• Prunes - 50 gr.;


• Mayonnaise - 300 gr.

Cooking stew with fruit.

For cooking stews, it is better to use the loin of the shoulder blade or the top, inner, side and outer parts of the flesh of the hind leg. meat cut small cubes. Before stewing, salt and pepper it, if desired, add other spices (coriander, marjoram).

Wash the apples, peel, remove the core from the apple and cut into thin slices. Steam raisins, dried apricots, prunes for half an hour. Drain the water, finely chop the prunes and dried apricots.

Spread in layers on the pan, but first grease it butter.

1st layer - apples, 2nd layer - meat, 3rd layer - raisins and dried apricots, 4th layer - meat, 5th layer - prunes. Pour everything with mayonnaise-mustard sauce. Simmer the meat on the burner until tender.

Preparation of the sauce: add a little water to the mayonnaise so that the mayonnaise is not thick, stir well and add mustard there, mix again.

And in this version of cooking stew with mushrooms, there is an abundance of gravy, which is so handy instead of sauce for side dishes. In fact, this gravy consists of meat and mushroom broth, which is slightly thickened with a small amount of flour, and, of course, enhanced its taste with salt and pepper.

It is very profitable to cook such a stew with mushrooms in terms of saving time and effort for cooking. Here you have prepared a small brazier of such a dish and this amount should be enough for 2-3 days (for example, for dinner) with various side dishes based on the average family.

I really enjoyed the mushroom stew. I cooked buckwheat for this dish once, and another time mashed potatoes. I poured gravy over the side dish and added a little finely chopped fresh herbs to each serving. Thanks to a small amount of greens, the stew with mushrooms on the plate looks even more appetizing and such bright spots only increase the appetite.

Cooking time: 90 minutes

The number of servings - 6 pcs.

Ingredients:

• 600 g pork tenderloin
• 200 g champignons
• 1 bulb
• 50 ml sunflower oil
• 2 tbsp flour
• 0.5 tbsp salt
• 0.3 tsp ground black pepper
• Bay leaf

Stewed meat with mushrooms, step by step recipe

Wash the pork tenderloin, also wash the mushrooms and clean the onion.

Meat cut into cubes of medium size. We do this with champignons: cut large specimens in half or into four parts, leave medium and small mushrooms whole.

Pour 50 ml of sunflower oil into a brazier (I have a glass brazier) and heat it up. Then we put meat, mushrooms and onions in the brazier, which we cut into large rings.

I want to make one remark to my recipe for stew with mushrooms. I used a rather small roaster to prepare this dish, which slowed down the process of frying the ingredients. If possible, take a larger brazier than the one you see in my photo.

Fry the meat, mushrooms and onions over medium heat, stirring the ingredients from time to time with a spatula. A few minutes after the start of frying, you will notice that the meat and mushrooms let the juice go. We need to continue the frying process until all this juice has evaporated, and the meat with mushrooms begins to brown. On average, the entire roasting process will take you about 10-15 minutes.

After the meat and mushrooms have acquired a light golden hue, pour water into the brazier. Water should cover the meat with mushrooms with a vengeance. Also add bay leaf, salt and pepper.

Stew meat with mushrooms over low heat under loose closed lid fryers for 1.5 hours. If you notice that the liquid in the brazier has become significantly less, then add water to the previous level. As a result of stewing, we get the softest meat, mushrooms, saturated with the aromas of the broth, and gravy.

Now it remains to bring the stew with mushrooms to mind, namely to finish with gravy. To do this, mix 2 tablespoons of flour with a glass cold water. Stir until flour lumps disappear.

And add the resulting mixture to the boiling meat.

We continue the stewing process for another 10 minutes, after which the stew with mushrooms can be considered fully cooked.

mushrooms

Cooking in a multicooker. Mushroom stew.

To prepare a dish of stewed mushrooms, we need

• beef - 700g
• mushrooms - 200g
• Bulgarian pepper - 1
• tomato - 2 medium
• onion - 1 medium
• carrots - 1 medium
• salt pepper

cooking stew with mushrooms

Cut beef meat into small pieces.

Mushrooms (I use frozen ones in winter) boletus, mushrooms, porcini, mushrooms (which are at your disposal), cut, if they are large, into pieces approximately corresponding to meat.

We put mushrooms in a saucepan from a multicooker, salt and pepper, if desired, add spices and put in a multicooker on the “stewing” mode for 1 hour.

While the meat is stewing, cut the peppers and carrots into strips, onions into squares, and tomatoes into slices.

When the signal for the end of the meat stewing sounds, open the lid, see if the water is all boiled away, add a little less than half a measuring cup of vegetable oil, chopped vegetables, mix everything and set the “baking” mode for 40 minutes.

After 40 minutes, the mushroom stew is ready. It can be served with french fries and fried garlic pods.

Bon appetit!

Advice: Young meat: mutton, veal, poultry, when stewing, should be poured with white wine, and beef, old lamb, pork - with red.

Today we are going to make a recipe like stewed vegetables. Any meat is suitable for cooking this dish, be it pork, chicken or beef. There are no unusual and rare ingredients in the recipe, so you can say that everything is available at home, well, or you will have to buy a little in the store. You can stew it both in the oven and on the stove - I cooked according to the second option.

Ingredients:

• pork meat - 500 grams;
• onion - 2 heads;
• carrots - 2 pcs.;
• tomato juice- 1.5 cups (I used tomato sauce, diluted with water);
• pickle- 2 - 3 pcs.;
• garlic - a few cloves;
• black peppercorns;
• Bay leaf;
• butter - 80 grams;
• salt.

Cut the meat into small pieces (baking meat in foil), lightly fry and put in a deep saucepan. Grate the carrots, finely chop the onion and garlic. Peel the pickled cucumbers and chop into cubes. Sauté carrots and onions in vegetable oil in a frying pan. Add browned vegetables to the pan with meat, add cucumbers and tomato juice there. If using tomato sauce, dilute 3-4 tablespoons in a glass of water and pour into a saucepan.

Put everything on the stove and simmer over low heat until tender (stewed pork). At the end of cooking, add garlic, pepper, bay leaf, salt, spices as desired.
Garnish the stew with vegetables (baked under pineapples) with herbs, and serve potatoes as a side dish. And you can eat without a side dish - because it turns out juicy and tasty!

Bon Appetit everyone!