The meat stewed with vegetables is a dish which can be prepared quickly enough and simply. It doesn't require to itself constant attention of the hostess therefore it is convenient to do it in parallel with other dishes.
It is required to you
- For beef with vegetables:
- 1 kg of beef;
- 2-3 carrots of the average size;
- 1 big bulb;
- 4-5 stalks of a celery;
- leek bunch;
- 100 g of fat;
- 1 glass of wine;
- 3-4 tomatoes;
- 2 paprikas.
- For meat with eggplants:
- 500 meat;
- 1 large eggplant;
- 3-4 tomatoes;
- 1 bulb;
- 200 g of sour cream;
- vegetable oil.
Instruction
1. Make beef with vegetables. For this purpose meat cut with pieces with the party about five centimeters. Then fill them with fat. For this purpose make small cuts where insert fat pieces in fillet. Lay out meat in the oiled form and put in an oven for 10 minutes, baking meat at a temperature of 200 degrees.
2. Be engaged in preparation of vegetables. cut onions with half rings, garlic - small cubes, as well as celery stalks. Crush strips paprika and leek. Cut carrots with thin circles. Mix vegetables in a pan with meat, fill in with mix of wine and water, and then put tinned or fresh tomatoes without peel. You extinguish mix on slow fire within an hour under a cover, until ready beef. Salt and pepper a dish before readiness, you can also add to taste of a grass. If you love more dense sauce, put 2-3 tablespoons of flour in a pan and stir.
3. Try other versions of the similar recipe. For example, beef can be rolled in in flour and previously to fry in oil, but not to bake. It is necessary to arrive also with vegetables. Such dish will be less dietary, than the first option.
4. At preparation of pork and chicken with vegetables reduce cooking term - will be half an hour enough. Also for a sytnost you can add potatoes to ragout. As he badly prepares in acidic environment, it is the best of all to stew him with meat not with wine sauce, and with broth or with addition of sour cream.
5. Use seasonal vegetables at preparation of a stewed meat. At the end of summer and in the fall you will be able to estimate taste of ragout with eggplants. For this purpose cut meat, it is the best of all beef or mutton, fry in oil a little. Put the cut onions, eggplants and tomatoes and also the prepared meat in a pan. Salt and pepper. You extinguish until ready, having added a little sour cream and if necessary adding water.