Autumn is the most wonderful time to prepare meals using fresh vegetables straight from the garden. One of these dishes is stew. A vegetable stew with meat will be a great treat for both family and guests.
It is necessary
-
- For the first recipe:
- • Pork ribs - 3kg;
- • Bulb onions - 2 pcs;
- • Leek - 2 stalks;
- • Carrots - 2 pieces;
- • Table wine - 200g;
- • Butter - 100g;
- • Basil - 1 branch (dry - 1 tbsp);
- • Tarragon - 1 tbsp;
- • Black peppercorns - 5-6 pcs;
- • Bay leaf - 2 pcs;
- • Dill and parsley greens - 2 branches each;
- • Lemon - 1pc;
- • Flour - 1 tbsp;
- • Salt
- pepper to taste.
- For the second recipe:
- • Patisson - 1 piece (small);
- • Zucchini - 1pc (medium);
- • Eggplant - 2 pieces (medium);
- • Tomatoes - 3 pieces;
- • Carrots - 2 pieces;
- • Bulb onions - 2 pcs;
- • Bulgarian pepper - 4 pieces;
- • Garlic - 3 cloves;
- • Cauliflower - 0.5kg;
- • Beef (tenderloin) - 600g;
- • Butter - for frying;
- • Tomato paste - 2 tablespoons;
- • Bay leaf - 2 pcs;
- • Basil - 2 tbsp;
- • Fresh dill greens - 2 branches;
- • Black peppercorns - 4pcs;
- • Salt
- pepper
- spices to taste.
Instructions
Step 1
Recipe 1. “Pork ribs stew.” • Cut the ribs into 3-4 sections. Wash well in running water, dry with a napkin. Season with salt and pepper, add basil and tarragon, drizzle with lemon juice and refrigerate for 15-20 minutes • Wash the vegetables well. Cut carrots, leeks into cubes, chop onions in half rings. • Heat the pan well, add oil. Arrange the ribs and fry over high heat until golden brown. Fry on both sides. Then place the ribs on a separate plate • Reduce heat and sauté the leeks and carrots with the fat left over from the ribs for 5 minutes. Stir the vegetables so that they roast evenly. • Then add the wine and mix everything well. Bring the mixture to a boil and simmer until the mixture is halved • Next, place the ribs in the pan and add the water to cover them 3-4cm. Add peppercorns and bay leaves. Bring to a boil, reduce heat to low and simmer for about 2 hours, until ribs are tender • While ribs are braising, sauté onions in butter until golden brown. Then add flour and stirring vigorously, fry for 1 minute • Put the finished ribs in a bowl, and add the fried onion and flour to the sauce, stir and simmer for another 5 minutes. The fire should be strong. • Pour the resulting sauce over the ribs. Garnish with a sprig of parsley or dill. • The dish is delicious, tender and juicy. It goes well with any side dish. This is so yummy - you will lick your fingers.
Step 2
Recipe 2. Tasty stew • Wash and peel all vegetables well. Cut eggplants, zucchini, tomatoes, carrots into rings. Chop the onion into half rings, cut the squash and bell pepper into strips. Divide the cauliflower into florets. • Wash and cut the beef into cubes. • Fry all components in butter until golden brown. The most important condition is that everything is fried separately and carefully. Eggplants, zucchini, carrots and tomatoes should not lose their shape. Put all ingredients on a separate plate. Fry the meat last. • Take a cauldron or duck and lay all the components in layers in the following order: eggplant, beef, squash, tomatoes, carrots, onions, zucchini, bell peppers, cauliflower. Salt and pepper each layer. Sprinkle the second and last layer with basil and your favorite spices • Put on the fire until the vegetables give juice - about 10-15 minutes. Next, dissolve the tomato paste in water (about 0.5 liters). Pour the resulting mixture over the vegetables so that the liquid slightly covers them. Close the lid tightly and simmer for 40-50 minutes on a small flame. • 5 minutes until cooked open the lid and add the chopped garlic. The dish turns out to be extremely tasty. Bon appetit!
