The meat stewed with potatoes — the dense and rich dish which is ideal for food during cold weather. Variations of this simple, national recipe there is a set. Different grades of meat are used, add other vegetables to potatoes, change taste of food and seasoning. Among such abundance it is simple to find that recipe which will suit you.
It is required to you
- The beef stewed with potatoes and carrots
- — 1 ½ kg of beef;
- — 2 teaspoons of salt;
- — 1 teaspoon of fresh ground pepper;
- — 3 tablespoons of olive oil;
- — 2 heads of onions;
- — 6 garlic gloves;
- — 2 tablespoons of balsam vinegar;
- — 1 ½ tablespoons of tomato paste;
- — ¼ wheat flours;
- — 2 glasses of dry red wine;
- — 2 glasses of beef cook water;
- — 2 cups of boiled water;
- — 1 bay leaf;
- — ½ teaspoons of a dried thyme;
- — 1 teaspoon of sugar;
- — 4 large carrots;
- — 500 g of medium-sized potatoes with thin skin.
- Lrish stew
- — ¼ l of chicken broth;
- — 30 g of powder gelatin;
- — 4 tablespoons of vegetable oil;
- — 1 ½ kg of beef;
- — 2 roots of a parsnip;
- — 3 large carrots;
- — 4 heads of onions;
- — 4 garlic gloves;
- — 60 ml of espresso;
- — 30 g of bitter chocolate;
- — 2 punks of a dark beer of "Giness";
- — garna bouquet (4 branches of a thyme, 3 branches of parsley, 1 bay leaf);
- — 1 tablespoon of Asian fish sauce;
- — 1 tablespoon of a soy-bean sauce;
- — 1 tablespoon of the Worcester sauce;
- — 2 tablespoons of wheat flour;
- — ¼ kg of new potato;
- — salt and fresh ground black pepper.
- Stewed chicken meat in the Indian style
- — 3 chicken breasts on a bone;
- — 3 tablespoons of vegetable oil;
- — 1 head of onions;
- — 4 garlic gloves;
- — 1 tablespoon of svezhenaterty ginger;
- — 2 tablespoons of tomato paste;
- — 2 teaspoons of ground caraway seeds;
- — 2 teaspoons of a turmeric;
- — 2 teaspoons to mountains masala;
- — 2 teaspoons of a ground coriander;
- — ½ teaspoons of a Cayenne pepper;
- — 3 cups of chicken broth;
- — ¾ glass of tomato puree;
- — ½ glasses of heavy cream;
- — 500 g of the new potato cut by segments;
- — salt, fresh ground black pepper.
Instruction
1. Beef stewed with potatoes and морковьюЭто one of basic, classical recipes for a stewed meat. Wash out beef under a stream of flowing water, dry and cut in cubes with the party in 4-5 centimeters. Clean bulbs, garlic and carrots. Carefully wash up potatoes, cut out eyes, cut each tuber on 2-4 parts, depending on the potato size. Cut carrots large pieces, chop onions thick half rings.
2. In a wide and deep pan with a heavy bottom heat 1 tablespoon of olive oil and fry about a third of meat. Meat has to lie in the vessel freely that the zazharisty brown crust was formed. Shift a ready portion of meat to a plate and in two steps fry the remained beef, adding every time on a spoon of olive oil. Lower fire to an average and put in a pan where meat, onions and garlic was fried, pour in balsam vinegar. Fry, stirring slowly with a wooden spoon or a silicone rake until onions become transparent. Add tomato paste and prepare 1-2 more minutes. Return the fried meat to a brazier. Through a strainer powder pan contents with flour, well mix, and then pour in the warmed-up beef cook water, wine, warm water, bay leaf, a thyme and granulated sugar.
3. Cover a brazier and put in the oven which is previously warmed up to 180 wasps. You stew beef from 1 to 1 ½ hours. Get a dish from an oven, add carrots, potatoes, season with salt and a fresh ground black pepper. Again cover and you extinguish an hour more or slightly more. Meat has to become gentle and collapse from touch of a fork, carrots – soft, potatoes – razvaristy. Some culinary specialists consider that the taste of this dish is the best of all next day.
4. Irish to a ragurag in Irish – one of the best-known ways to stew meat with potato. If you use for preparation of a dish fat broth from well fattened poultry, then you can pass the first stage. Otherwise, pour warm chicken broth in a wide bowl and scatter gelatin on a surface. If it it is bad will be dissolved, shake up a nimbus. Cut beef in large cubes. Peel carrots, cut one pieces lengthways, the others, as well as meat, a poshinkuyta large cubes. Peel all onions, cut one head in half, too cut the others in large cubes. Crush the peeled garlic gloves on a kitchen board a wide panel of a knife. Cut one root of a parsnip lengthways, too cut the second in cubes.
5. In a wide frying pan on average fire heat 2 tablespoons of vegetable oil. Season beef with salt and pepper and fry before formation of a crust from all directions. Fry meat in stages that it lay in a frying pan freely. Put the fried beef aside and in the same frying pan redden largely cut onions, carrots, a parsnip and garlic gloves.
6. In a pan warm up chicken broth, add coffee, chocolate, beer, a fish, Worcester and soy-bean sauce, add a garna bouquet. Bring sauce to the boil, reduce heating and prepare on slow fire of 5-7 minutes. Roll in meat in flour, shift in a brazier, add the fried vegetables and fill in with sauce. Cover, put a brazier in the oven warmed up to 180 wasps, you extinguish about an hour, then add potatoes cut on halves or quarters. You extinguish about 30 more minutes.
7. In a clean frying pan warm the remained vegetable oil and fry on it before formation of a crust the vegetables cut in cubes. Take a brazier from an oven, get a garna bouquet, large pieces of carrots, onions and parsnip, by means of a skimmer remove excess fat, add the vegetables cut in cubes, season with salt and pepper, mix and cover. Return a brazier to an oven and cook ragout of 30-45 more minutes.
8. Stewed chicken meat in the Indian stilemyaso with potato is stewed not only in the northern countries. Try to prepare a dish as it is done in hot India. For this purpose heat vegetable oil in a big deep frying pan and fry the chicken breasts seasoned with salt and pepper to a golden crust. Fry chicken meat about 8-10 minutes. Lay out on a plate. In the same frying pan fry onions, garlic and ginger to softness. Add tomato paste, caraway seeds, a turmeric, a Cayenne pepper, a coriander and mix to mountains masala. Fry, stirring slowly, about 5 more minutes.
9. Put in a brazier chicken, pour in chicken broth, tomato paste with spicery and cream. You stew chicken on slow fire about 1 ½ hours. When chicken meat becomes soft, get it from a brazier, separate meat from bones, sort by means of a fork on large fibers and put back. Add the cut potatoes and you extinguish, periodically stirring slowly, on slow fire about 30-45 more minutes. If sauce becomes too dense, add chicken broth. Serve the dish with a handful of basmati rice and a spoon of dense yogurt, having seasoned the mint cut by greens, parsley and cilantro.