Stew, recipes

Homeland ragout (Ragout - tushenka) is considered to be France. Although archaeological finds disprove this opinion, claiming that the Indians were preparing a similar dish more than 8 thousand years ago. And in Ireland they prepared a stew, the recipe of which was described by Herodotus. Today this dish is widely distributed and is a frequent guest on our tables. Before we talk about how to prepare a stew, we will give some important notes.

1. Pieces of meat should be the same size. If you have too little time, do less, if enough, then cut it anyway. Meat should not be lost in vegetables.

2. The same can be said about vegetables. If you decide to cook in a sauté pan (or in a skillet), cut small pieces, it is more appropriate to put larger pieces in pots.

3. The environment for extinguishing is too abundant should not be. The juice of stew is ideal, or the sour medium is wine. Combine wine and potatoes can not!

4. Preparation of stew and haste are incompatible. The smaller the fire, the better the dish will turn out. However, vegetables should not be prepared for a long time.

Stew. The recipe is the first

Ingredients: lamb (500 g), potatoes (500 g), two carrots, turnip, onion, two tablespoons of tomato paste and olive oil, broth (in extreme cases - water, 400 ml), pepper (black, peas), Laurel leaf, herbs (parsley), salt.

Preparation. The meat is cut into pieces, fried, seasoned, in oil. A couple of minutes before you remove the frying pan from the fire, sprinkle the meat with flour. We put lamb into a saucepan, add tomato, broth and simmer on low heat for an hour and a half.

While meat is stewed, we are engaged in vegetables. Mine, sliced and fried (along with peppers and herbs). Meat along with the juice is transferred to the saucepan, combine with the already fried vegetables and carcass for about half an hour.

Stew, the recipe of which was described, should be served on a large dish, sprinkled with chopped fresh herbs.

Stew. Recipe for the second

Ingredients: a kilogram of beef (veal), 0.5 liters of red dry wine, 0.5 kg of tomatoes, two onions, three carrots, 4-5 cloves of garlic, 3-4 stalks of celery, a tablespoon of flour, bay leaf, cinnamon, salt Sea, olive oil, mushrooms white dry (handful), rosemary.

Preparation. Fry in mushrooms, vegetables, bay leaf and cinnamon (5 minutes, no more). Meat cut into pieces about five centimeters, dipped in flour and salt and, shaking off excess, shift to vegetables. Add tomato, wine, pepper. We put out two and a half hours. Rosemary and garlic before serving, we take out.

Stew. Recipe Three

In fact, this dish is considered Irish and has a second name - "est". Perhaps there is some truth here, but the stew, the recipe of which is presented below, is very fond in our country. So, we are preparing.

Ingredients: lamb (or better lamb, 0.5 kg), potatoes (0.5 kg), chicken broth (2 liters), three onions, carrots and celery, oil (150-170 g), brussels sprouts, parsley , Spices (pepper, bay leaf, rosemary, garlic, thyme), salt.

Preparation. Cut the meat into pieces, bring to a boil and drain all the water. Cut vegetables (large). Spread the spices, a piece of potatoes (no more than half), onions and butter in a pan. Passer for about five minutes, add all the remaining vegetables (leave only cabbage) and pour in broth. We cook for about 20 minutes. Now you can add cabbage (it cooks faster than other vegetables, so we lay it down when the dish is almost ready) and stew for 10 more minutes. We put the garlic and chopped greens through the press. Once again, mix and turn off. Do not serve immediately, let it brew for 20-30 minutes.

The range of such dishes as a stew is great. For fans to stand near the stove, there are just endless possibilities and freedom of action. You can use almost all types of meat and vegetables. The main thing is to cook with pleasure and remember the basics. Bon Appetit!