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Onion stew with meat

Onion stew with meat

My grandmother used to cook this dish most often when I went to the country. I cooked with longing!
I hope you enjoy!
Good appetite!

  • 2 rock onions
  • 1 carrot
  • 2 peppers (red and yellow)
  • chicken wings
  • broth
  • parsley
  • dill
  • salt and pepper
  • thyme

Servings: 4

Preparation time: less than 120 minutes

RECIPE PREPARATION Onion stew with meat:

Chop the vegetables and put them in a little hot oil, first the onion and then the rest of the vegetables. Add the meat and cover with water (preferably hot to boil the meat quickly) and let it boil.

When the meat is cooked, add the broth, salt and pepper to taste, thyme and greens. When ready, sprinkle with parsley and serve with pickles.

Good appetite!


Delighted old-fashioned beef recipe

Serves


Total time

Ingredients

  • 3 & frac12 -4 lb beef breast, remove spice pack
  • 3-3 & frac12 cupe carrots
  • 3-3 & frac12 small potato cups for children
  • 1 medium onion, cut into pieces
  • & frac12 whole cabbage head, cut into large pieces
  • 1 cup beef broth, low in sodium, if possible
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground pepper
  • 1 teaspoon sea salt or kosher
  • 1 teaspoon garlic powder or 2 cloves of fresh, crushed garlic
  • & frac12 teaspoon turmeric, optional
Key tags
  • beef
  • chest
  • corned beef
  • Beef and cabbage
  • prescription
  • St. Patrick's Day recipes

Directions

Rinse the meat with cold water and cut off any excess fat. Remove the spice package (not used in this recipe) set the meat aside for just a minute.

Squeeze the carrots and cut the onion on the bottom of the slow cooker.

Place the meat fat face up on top of the vegetables. Pour beef stock. Add garlic powder or crushed garlic along with salt, pepper and turmeric, if using.

Cook for at least 8-9 hours. After 7 hours, add the chopped cabbage. Check and see if you need to add a drop more stock or water. Cook the remaining extra time. Check that the meat is tender. If not after 8 hours, cook overtime approximately.

When the meat is tender, cut it into wheat. It's time to pay! Decorate the serving plate with all the vegetables. Enjoy this delicious homemade recipe!


Gnocchi stew with pork

Gnocchi stew with pork

Gnocchi stew with pork

INGREDIENTS

  1. 200-300 gr pork pulp
  2. 1 large white onion
  3. 1 bag of gnocchi
  4. olive oil
  5. sage leaves
  6. salt
  7. pepper

Preparation: Gnocchi stew with pork

The pork is washed, cut into cubes and put in a cauldron with olive oil, to brown a little on all sides.
Cover with water and let the meat boil.
When the meat is almost cooked, add the finely chopped onion, add a little more water and boil the spices.
Boil the gnocchi in salted water, leave the specified time on the bag.
The meat with the formed sauce is transferred to a wok pan, put boiled and drained gnocchi and sage leaves.
Leave for a few minutes and then serve.


Lamb recipe (1 kg)

Ingredient:

  • liver of a lamb, possibly the lungs, spleen and kidneys
  • 200 grams of lamb
  • 8 raw eggs, beaten
  • 2-3 bunches of green onions and garlic (about 300 grams)
  • 1 bunch of parsley or dill
  • 1 tablespoon butter or 2 tablespoons oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Method of preparation:

The organs and the meat are boiled, then cut into small pieces and pulled a little into the pan, to intensify the flavor (the meat juice is kept in the pan, because it will be used later). After the pieces of meat have cooled, cut them even smaller.

Fry the chopped onion and garlic for 2-3 minutes in the pan in which you prepared the meat. Then mix in a bowl the meat, vegetables, chopped parsley and beaten eggs, along with a teaspoon of salt and a teaspoon of pepper.

Grease a heat-resistant pan with butter or oil, then place the composition and place in the oven for about 30 minutes (about 180 ° C, depending on the type of oven and the programs available). You can also use a blanket to wrap the composition in the tray, but the liver will come out without it, with a small risk of burning or sticking to the tray. Drobul is served cold, sliced ​​like bread.


What vegetables do we put in the best vegetable stew?

For a successful vegetable stew, put the vegetables you like first. Then the ones you have in the fridge. I opted for potatoes, mushrooms, eggplant, bell peppers. I also added onions and garlic for a good taste and dill and parsley for a wonderful flavor. As I told you, you can put any kind of vegetables you want and any vegetables you like. Choose the ones in season that are the tastiest and most nutritious. You can put sweet potatoes, asparagus, pumpkin or even spinach or leurda. Put the spinach and leurda at the end because they are ready very quickly. It is enough to put them in the last two minutes of cooking.

The tasty vegetable stew starts with onions and bell peppers, which we temper to give it the best possible taste. Then add the garlic for wonderful taste and a special flavor. Then you can put any vegetables you want. I put eggplant and mushrooms that I also hardened. Towards the end I put the potatoes that need to boil with all the flavored vegetables, and at the end of it, I put the frozen vegetables and the mashed tomatoes. I then added plenty of greens and the food was ready. Tastes, fast and satiated! A delicious and easy dish! For another tasty and nutritious fasting dish, try my recipe for yellow bean meal. It's just as easy to make and just as delicious!


Stew as shepherds prepare the sheepfold

You buy from the market or from the market a back leg, of sheep or lamb, of about 3-4 Kg. Have something from the middle of the animal (chop, muscles, even rib) and some fat.

Peel a squash, grate it and slice it (see the recipe for the Easter lamb & # 8211 bigger ones, wash the meat well and let it drain.

Take the bacon, heat a little oil and cook 2 large onions, cut into scales. When the onion is golden, put the pieces of meat and cook them over low heat, in the mixture of oil and fat from the meat, until the meat is well browned. Salt, pepper and add a pinch of hot pepper. The fire must cover the bottom of the trowel. Don't put a lid on it. Chew with a wooden spoon not to catch or even worse to burn the meat or onion. The meat must be permanently covered with the oil-fat mixture.

Do not stand with your nose in the steam of food as you salivate prematurely.

Serve hot, on a wooden plate, putting the piece of meat on a slice of cold polenta. Peasant pickles are part of the recipe. Boiled brandy or a dry, sparkling red wine helps to activate the taste buds.

The recipe is for gourmets and appetizers, not for & # 8220simandicosi & # 8221, who in my opinion, wrongly, boycotts sheep / lamb. The curious, however, try the recipe.

Attention! The hot fat jumps and splashes. It makes ugly blisters on the skin, which kind of stings. You don't have to be scared. You wash yourself with cold water, rub it and pass.


Onion stew with tomatoes and chicken. Peasant stew recipe

In summer, when the onion just taken out of the ground is juicy and very tasty, and the tomatoes are good ripe and sweet, we can test their yeast in a delicious onion stew with tomatoes and chicken.

Onion stew with tomatoes and chicken

It is a peasant stew recipe, from the southern part of the country, which the housewives prepare after removing the onion and garlic from the grater.

The stew tastes slightly sweet and slightly spicy, and if you use naturally grown chicken, the delicacy is maximum.


Onions stuffed with meat and bacon

These delicious stuffed onions are laborious, but easier to make than you might think.

  • Mayra Fernandez Joglar
  • Recipe type: vegetables
  • Calories: 300
  • Gates: 2
  • Preparation time: 1H
  • Cooking time: 35M
  • Total time: 1H 35M

Ingredients

  • 4 medium onions
  • 1 liter of water
  • 50 g bacon
  • Garlic cloves 1
  • 30 g of olive oil
  • 100 g minced meat
  • Shawl
  • pepper
  • Gluten-free breadcrumbs

Preparation

We cut the onion on top about 5 centimeters, although it will depend a little on the size of the onion. We remove the lid I just cut.

We put the glass 1 liter of water, we put the lid and the varoma in position with the onion inside. We make sure that the cover is positioned correctly and we program 30 minutes, varom temperature, speed 1.

After time has passed, let them heat for about 10 minutes.

After that, remove the central part of the onion taking care to break them and leave only the outer layers.

Discard the cooking water and put the garlic, bacon and onion pieces that I just put in the glass. We bite over time 5 seconds, speed 3 1/2. We lower the pieces to the blades.

Add the meat, oil and season to taste. I stirred over time 2 seconds, speed 4.

Then we schedule 5 minutes, varom temperature, speed 3 1/2.

Remove the mixture and wait a few minutes until it is cold.

Meanwhile, preheat the oven to 200 ° with heat up and down.

When the mixture is cold, fill the onions and place them in a small baking tray.

Sprinkle them on top with breadcrumbs and put them in the oven for about 20 minutes or until we see that the onions start to fit.

Notes

The cooking time of the onion will depend on the type we use and their size.


Szekler stew with sour cream sauce

In the MISCELLANEOUS category from the main bar, you will find the category HISTORICAL RECIPES which groups recipes from my mother's cookbook, published in 1938, written by Sevastos & Co (click HERE for the category). The recipe is ready in a short time, with the polenta, especially when you prepare like me, only two portions. The taste is fresh and traditional at the same time.

Preparation time 10 minutes

Cooking time 20 minutes

Ingredients

  • 350 g mutton, veal or pork
  • 2 medium onions
  • pepper, salt
  • 1 lg butter
  • 80 g milk
  • 80 g sour cream for cooking 30%
  • 2 egg yolks
  • a few drops of vinegar
  • the water

PREPARATION Szekler stew with sour cream sauce
1. Bring to room temperature in time: eggs, sour cream and milk. They do not cook and will cool the food if you do not take them out in time.
2. Make a polenta (hurry is done faster & gt & gt & gt click for recipe).
STEW
1. Put the yolks in a deep plate and rub them with a fork or a small fork. Add sour cream and mix. Gradually add the milk and mix well.
2. Put a tablespoon of butter in the heavy pan that does not burn, add a glass of cold water and meat. The fire will be moderate to fast.
3. Add the diced onion and reduce the mixture until the onion is slightly browned. Sprinkle with a little vinegar and turn off the heat. If you use ordinary sour cream, there is no need to sprinkle with vinegar.
4. Just before serving, when you have turned off the heat, add salt, pepper and sour cream mixture over the meat. It does not boil over a fire because it is cut. Heat enough from the pan.
I leave you with links to other delicious stews from the blog:
& # 8211 National stew with polenta - ancient recipe
& # 8211 Gulyas / Gulas Hungarian with meat and potatoes
& # 8211 Beef broth stew with red wine
& # 8211 Beef or pork chop with mushrooms
Liv (e) it!

I'll leave it at that hasty polenta recipe & gt & gt & gt click here


Octopus stew

How about a stew recipe a little different? If I made you curious, well, I suggest a recipe for octopus stew, garnished with olive slices and dressed in a balsamic vinegar sauce with honey. Doesn't that sound interesting? But let's see what needs to be done.

Ingredients
  • 1 kg octopus
  • 4 tablespoons olive oil
  • 2 large red onions
  • 3 garlic cloves
  • 120 gr olives
  • 3 bay leaves
  • 3 tablespoons balsamic vinegar
  • pepper
  • chilli flakes (optional)
  • 2 tablespoons honey
  • fresh parsley
Preparation of octopus stew

I started by preparing the octopus, I washed it thoroughly, so that there would be no sand left, I cut the tentacles and put my head aside. I cut each tentacle into small pieces and passed them through the water once more.

I let them drain. Separately I put the olive oil in the pan over medium heat and let it boil, cut the jullian onions and pour them into the pan.

As the onion penetrated, I cut the olives and added them to the pan, along with the garlic. I let it harden for 3-4 minutes, after which I added the pieces of octopus, bay leaves, balsamic vinegar, pepper, chilli flakes and honey.

I mixed well enough to combine the flavors and let it boil for 60 minutes, with the lid over the pan. I didn't add salt at all, because the juice left by the octopus is quite salty.

Finally, the octopus should be tender, melt in your mouth, and the vinegar sauce should be sweet and sour. We served it with rice, and we put fresh, finely chopped parsley on top.


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