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Pork stew

Pork stew

First we prepare the ingredients, wash and cut the meat into small pieces. Separately, we clean the onion and cut it into scales, we clean the donuts and the capsicum, then we cut the smaller pieces. We put the tomatoes on the large grater so that we get rid of the peel.

Put a pan on the fire, let it heat up, add the oil and then the pieces of meat and let them cook for about 20 minutes. Remove the meat and add the onion, sprinkle a little salt and cook for about 15 minutes, add the peppers and donuts, mix and add the Fuchs spices, let it cook for 15 minutes, add the meat and tomatoes and a glass of water.

Put the pan in the oven over low heat for about 3 hours. Serve with pickles, go with some polenta if you are not lazy to do .....


Pork stew

ingredients
►600 g of pork muscle
►800 g tomatoes
►2 onions
►4 garlic cloves
►4 peppers or donuts
►2-3 tablespoons olive oil
Sunflower
►sare
►pea seeds and ground
►a parsley link
►40 g of cheese
or sheep's cheese

1. Wash the pork muscle with a stream of cold water, then drain on an absorbent kitchen towel. After that, cut the meat into cubes.
2. Separately, wash and clean the onion, cut into scales and, together with the cut meat, fry in preheated oil.
3. Sprinkle with lukewarm water so that it does not stick to the pan and let it simmer, stirring constantly. Add pepper, as desired, and continue to simmer over low heat.
4. Peel the peppers or donuts, wash and cut into suitable strips. Add over meat and onions and sprinkle with lukewarm water to simmer.
5. Wash the tomatoes, then scald, peel and chop or crush with a blender.
6. Place the meat and vegetables in a saucepan and place in the hot oven. The food is allowed to drop and, after it has browned, it is taken out of the oven and served garnished with freshly chopped parsley and grated cheese on top.


  • 500 g pork leg
  • 2 stem leeks
  • 2 onions
  • 250 g mushrooms
  • 2 hot peppers
  • 50 ml oil
  • 100 g cream
  • 3 tablespoons flour
  • 2 tablespoons paprika
  • ½ teaspoon hot paprika
  • salt
  • pepper
  • 200 ml of tomato juice

Wash the meat and cut it into cubes. Wash the leeks, cut them into rounds, and chop the onions and then fry them in oil. Add the meat. Romanian for about 5 minutes. Sprinkle with paprika and salt to taste, stirring gently and pouring hot water over the meat. Put a lid on and let it boil, stirring occasionally.

If necessary, add more hot water. Put the sliced ​​mushrooms and hot peppers, bring to a boil and pour in the tomato juice. Mix the flour with the cream and pour it into the meat bowl.

Let it boil for 20-30 minutes and season with salt and pepper to taste.


Recipe: pork brain with onion & # 8211 ready in 10 minutes

Pork brain is not exactly to everyone's taste, it also contains quite a lot of cholesterol, but it also has good parts: vitamins (E, C, B6 and B12) and healthy fats. So, who likes pork brains, they can eat once, twice a month, and I recommend it simply fried with onions. On top of that, it doesn't take you more than 10 minutes to prepare it, because the brain penetrates quickly. It goes with potatoes (natural, or even fried) and with tomato salad.

  • pork brain (about 500 g)
  • a medium onion
  • olive oil or sunflower
  • salt
  • pepper
  • a non-stick pan (I used the ceramic pan)

The brain is washed well and the onions are cut into scales. Heat the oil, harden the onion, then put the brain. You can find the perfect pan HERE.

My husband recommended that I & # 8220sparg & # 8221, to penetrate better.

I let it fry for about 6 minutes, until it made a golden crust.


Recipe of the day

The next envelope from Folyo Baharat Seti was with oregano.

ingredients:
* 600g pork (with some fat)
* an onion
* 4 tablespoons oil
* a tablespoon and a half of oregano
* half a teaspoon of thyme
* a teaspoon of basil
* a knife tip of hot pepper flakes
* 2 large tomatoes (300g)
* 4 cloves of garlic
* salt, pepper (to taste)

Training:
* cut the meat into 2cm cubes
* finely chop the onion
* Crush the garlic and chop finely
* scald the tomatoes, peel them and crush them in a blender

Preparation:
* heat the oil
* harden the onion
* put the pork and leave it for 6 minutes (in the covered pan, stir occasionally)
* add all other ingredients
* simmer for 15 minutes (with lid on pan)


  • 500 g pork leg
  • 2 stem leeks
  • 2 onions
  • 250 g mushrooms
  • 2 hot peppers
  • 50 ml oil
  • 100 g cream
  • 3 tablespoons flour
  • 2 tablespoons paprika
  • ½ teaspoon hot paprika
  • salt
  • pepper
  • 200 ml of tomato juice

Wash the meat and cut it into cubes. Wash the leeks, cut them into rounds, and chop the onions and then fry them in oil. Add the meat. Romanian for about 5 minutes. Sprinkle with paprika and salt to taste, stirring gently and pouring hot water over the meat. Put a lid on and let it boil, stirring occasionally.

If necessary, add more hot water. Put the sliced ​​mushrooms and hot peppers, bring to a boil and pour in the tomato juice. Mix the flour with the cream and pour it into the meat bowl.

Let it boil for 20-30 minutes and season with salt and pepper to taste.


Pork stew

If it's winter, we behave as such and eat things that force us to dig a tunnel through the snow. The ingredients are few and combine simply, even a ten-year-old could make this food.

Wash the potatoes, boil them in their skins (let's take about a small potato for each portion), in salted water. It is cleaned and left alone for a while. Chop the onion (two medium onions), as well as chop two baked peppers.

Put together in a hot saucepan with a teaspoon of oil. After softening the onion, put the meat in the pan (pork shoulder cut into small pieces).

Mix well, cover with a lid and simmer for half an hour. Mix a teaspoon of paprika, two pinches of salt, one pinch of pepper and a cup of warm water.

Pour over the meat and leave on low heat for another quarter of an hour. I like to eat this stew with cold potatoes. But that's me. Stay healthy.


Pork soup with vegetables & # 8211 An extraordinary recipe

I had some pieces of meat left from the grill on Friday, I seasoned them, mixed them with some chopped onions and greased with some oil, they stayed in the fridge until the next day.

  • I cut the vegetables, namely carrots, parsley, onions, peppers, potatoes and tomatoes.
  • I sprinkled the meat with flour and browned it in hot oil on all sides.
  • Then I added the carrot, parsley root, pepper and potatoes, stirring gently.
  • you can put the potatoes in the oven before putting the stew in the oven, because that follows, if you want them to stay whole.

I like it to melt, it contributes to the consistency of the sauce and they seem to be better that way. .

I did not add another liquid, I put the lid on the pot and left it for about 10-15 minutes on low heat, I walked there with a spoon a few more times, more impatiently and for the sake of the smell.

When I poured the wine mixture with water, I found that there was no more wine. So we just put water and Vegeta (up to half the vegetables), from the one in the blue bag, with the cook signaling us that it's cool. This Vegeta thing is pretty much nostalgic, it was used by grandmothers, mothers, all the women in the world.

So yes, I use it too. Once the liquid is poured, we wait another boil, two more and put the tomatoes, plus some dried larch leaves or whatever we want. Cover with foil and put in the hot oven.

From now on, her job is to go down nicely. We don't forget to discover it and leave it until it looks like in the picture below on the outside, but it remains juicy inside.

That's my kind of food. Vegetables matter a lot, which has to be a lot. In this case, tomatoes have a very tasty contribution. That's how I like it, that's how I put it every time, that is, countless vegetables. There was also a polenta, despite the potatoes, plus pink cabbage from the jar.


1 kg lean pork, a little smoked pork, 2-3 small eggplants, 3-4 donuts, 1 onion, 200 g pickled ghebe, 7-8 cloves of garlic, 250 g cherry tomatoes, thyme, salt and pepper, 2 tablespoons sunflower oil

Slice the pork, season with salt and pepper, brown on all sides, then simmer over low heat in a bowl with a little oil. Add the garlic cloves and the whole thing. They will pleasantly flavor the pieces of meat. Add a sprig of thyme, for extra flavor.

The pork is cooked in about an hour and 30 minutes, during which time it is sprinkled with hot water, from time to time, to become tender. Season towards the end with salt and pepper.

Separately, in another bowl, fry the coarsely chopped vegetables, together with a little smoked pork. Season with salt, pepper and thyme and add to the meat already prepared. At the same time, add the pickles that will give a slightly sour taste to the eggplant stew with donuts and pork.

It is a very tasty autumn dish that is worth preparing now when the market stalls abound with fresh vegetables.


Stew with onion and semolina dumplings

Stew with onion and semolina dumplings or mother's stew: the best stew recipe in the world. It is made with any kind of meat (poultry, pork, beef), but especially with poultry, with a thick sauce with onions and bell peppers and semolina dumplings.

It was one of my favorite dishes, when I went to my mother's house, along with white chicken Ostropel and fish brine from the old, fishing recipe. & # 128578 There was still great joy in me when my mother made one of these dishes.

I usually made stew with country birds, my grandparents always had a lot of birds (geese, ducks, chickens). I was a child and my grandmother always sent me, my brother and my cousins, to take the geese to the barn.

Many housekeepers had geese, they grew easily, they were sent to the barn in the morning, they came home alone in the evening and their grandmother gave them a handful of grain. There were few cars then, there was not much traffic, the gorge was bigger, so all the birds in the village were on the gorge.

God, what simple and beautiful times have been! Hundreds of birds had grandma, I told you that before. In late autumn, he cut most of the birds and put them in lard - see here the recipe for fried meat in greased lard.

You will notice that the mother and her sisters went to help the grandmother, the grandfather and the uncles cut the birds, and the women "cared for" them (twins, eviscerated and cut them), then browned them in lard. This operation lasted a few days, then everything was divided fraternally and everyone returned to her house, with 2-3 garnishes full of meat.

I really liked it when Grandma made us eggs and freshly baked liver on the stove.

The best stew with dumplings and onions

The recipe is extremely simple, but it has a fantastic flavor: sprinkle coarse salt on the hot plate, then put fresh poultry liver and break a few eggs. If he found eggs in birds, he would make them all on the stove and we would eat them with hot or cold polenta (browned on the stove and rubbed well with garlic).

That's why I have such blush on my cheeks, from these simple and delicious dishes! Not to mention beautiful and smart, I leave it to you to honestly recognize & # 128539 & # 128512

When I go to the country, I always make eggs and liver on the stove, baked polenta on the stove, cow's milk, sheep or goat boiled in the polenta pot & hellip I think they are the best dishes in the world! & # 128578

Describe this food to you?

Think of those tender and juicy pieces of meat, the thick, hot, sweet-sour-spicy sauce, with a vague garlic flavor, along with fine and so fluffy semolina dumplings & hellip

The words are too poor to describe exactly this amalgam of flavors and textures!

You better try the recipe and then tell me the impressions & # 128578

Don't forget the secret ingredient:

Sprinkle with love and 2-3 smiles & # 128578 & lt3 & lt3 & lt3

What are your childhood favorite foods? Surely your mothers cooked some special food, because the best food in the world is cooked by their mothers, right? & # 128578

I invite you to try this recipe, because it is the best stew in the world & # 128578 & lt3 & lt3 & lt3

How to make semolina dumplings, I invite you to see the Video Recipe of soup with fluffy semolina dumplings, below & # 128578 I guarantee you will never have problems with dumplings, you will always get some fluffy & # 128578


Video: Stifado - Beef Stifado Recipe - Greek Beef Stew by Theo Michaels, Masterchef (January 2022).