Stewed meat with vegetables in a saucepan. Meat stew with vegetables

Stewed meat with vegetables is a universal dish for serving as a second for lunch or dinner. You can cook pork, beef, poultry, rabbit in a similar way. Meat slices are soaked in vegetable juices and are especially soft, rich and tasty.

How to stew meat?

Anyone can cook a stew with gravy, even without the proper experience and culinary skills. Some free time, availability the right recipe and following simple and accessible recommendations will contribute to obtaining the desired result.

1. The dish will taste better if cold cuts brown beforehand.
2. Any of the recipes can be supplemented with other vegetables, seasonings and spices to your taste.
3. Meat can be stewed in a frying pan, in a cauldron, in a saucepan or saucepan on the stove, in a mold in the oven or in a slow cooker. It is preferable to use dishes with a thick bottom.

Pork stew with vegetables

From the recipe below, you will learn how to stew meat in a pan. The dish will be a great addition to a potato side dish, pasta or cereals. From the specified amount of products, 4 servings of food will be obtained, the preparation of which in total will take no more than an hour. For rich taste Pork is best pre-marinated for an hour and a half.

Ingredients:

• pork - 800 g;
• carrots and onions - 2 pcs.;
• bell pepper - 1 pc.;
• celery stalks - 2-3 pieces;
• salt, pepper, spices.

Cooking

1. The prepared meat is laid out in a frying pan with oil and fried until golden brown.
2. Add carrots and onions, fry for 5 minutes.
3. Pour in a little water and stew the contents until the meat is ready.
4. Add pepper and celery.
5. After 10 minutes, pork stewed with vegetables in a pan will be ready.

Stewed Beef - Recipe

No less tasty succeeds beef stew with onions and carrots. This type of meat requires a longer heat treatment and is especially soft in tomato sauce. Tomato paste can be replaced with grated fresh or canned tomatoes, ready juice, sauce or ketchup.

Ingredients:

• beef - 800 g;
• carrots and onions - 2 pcs.;
• tomato paste - 100 g;
• water - 500 ml;
• flour - 30 g;
• vegetable oil - 4 tbsp. spoons;
• salt, pepper, spices.

Cooking

1. Roasted chopped beef.
2. Lay shredded carrots and onions, fry for another 5-7 minutes.
3. Pour in water with pasta and flour dissolved in it, season the food to taste, cover with a lid and reduce the heat.
4. Stewed meat with vegetables will be ready in 1-1.5 hours.

Rabbit stew with potatoes

Stewed meat with potatoes and vegetables is a very self-sufficient dish that does not require additional preparation of a side dish. It is especially tasty to serve pickles or sliced ​​\u200b\u200bfresh vegetables with a meal. In this version, you can arrange any meat product, in this case, the variant with a rabbit is presented.

Ingredients:

• rabbit - 1 carcass;
• carrots and onions - 2 pcs.;
• potatoes - 1-1.5 kg;
• water - 500 ml;
• vegetable oil - 30 ml;
• laurel, peas allspice- 2-3 pieces;
• salt, pepper, spices.

Cooking

1. The prepared rabbit is soaked in clean water or with the addition of dry white wine for 12 hours.
2. Dry the meat, spread it in a cauldron with heated oil and let it brown on all sides.
3. Add fried carrots and onions, pour in boiling water until the contents are covered and simmer under the lid for 40-50 minutes.
4. Lay potato cubes, throw seasonings and spices.
5. After 30 minutes, the rabbit stewed with vegetables in a cauldron will be ready.

Braised Chicken - Recipe

Recipe braised chicken with vegetables will come to the rescue when in a short time and without extra hassle you will have to arrange a delicious meal. A light, healthy and nutritious dish will perfectly satisfy your hunger and will not add extra pounds. If time permits, chicken can be marinated in spices with vegetable oil for 20-30 minutes.

Ingredients:

• fillet chicken breast- 400 g;
• carrots and onions - 2 pcs.;
• zucchini and tomatoes - 2 pcs.;
• garlic - 2 cloves;
• vegetable oil - 50 ml;
• paprika, dry herbs, curry - a pinch each;
• salt, pepper, spices, herbs.

Cooking

1. The meat is cut into cubes, flavored with spices, sprinkled with oil, mixed.
2. Spread chicken in heated oil and brown.
3. Add chopped carrots and onions, fry for 7 minutes.
4. Next is the turn of zucchini: cut the vegetable and send it to the meat.
5. Next lay tomato slices, garlic, season the food and stew over moderate heat.
6. After 7-10 minutes, the chicken stew with zucchini will be ready.

Stewed meat with vegetables in the oven

Especially fragrant and tasty is the stew in the oven. You can cook beef in a similar manner, as in the recipe below, as well as pork or chicken, reducing the oven heat treatment time to 40 minutes. For piquancy, you can add chopped garlic cloves and celery stalks to the vegetable mix.

Ingredients:

• beef - 600 g;
• zucchini and onions - 1 pc.;
• bell peppers and tomatoes - 2 pcs.;
• vegetable oil - 50 ml;
• sour cream - 200 g;
• salt, pepper, spices.

Cooking

1. The beef is cut into slices, peppered, salted, fried on all sides in a frying pan in oil, transferred to a mold.
2. The vegetables are peeled, cut into the desired slices, mixed together, seasoned to taste, spread on the meat.
3. Sour cream is salted, seasoned, distributed over the dish, which is covered with foil and sent to the oven, heated to 200 degrees.
4. After an hour, the meat stew in the oven with vegetables will be ready.

Braised chicken with rice and vegetables

An excellent option for home dinner or dinner will be a stew with vegetables and rice. In this case, a variation of the execution of the recipe with chicken is presented, however, you can equally successfully use pork and veal, on the bones and without, adding spices and spices to your discretion.

Ingredients:

• chicken - 1 kg;
• carrots and onions - 2 pcs.;
• tomatoes - 800 g;
• garlic - 3 cloves;
• rice - 1 cup;
• water - 500 ml;
• vegetable oil - 100 ml;
• adjika, basil, cilantro - to taste;
• salt, pepper, spices.

Cooking

1. Fry the chicken pieces until golden brown.
2. Add onions and carrots, fry for 7 minutes.
3. Lay tomatoes, adjika, spices, cover the dish with a lid and simmer until the meat is soft.
4. Rice is boiled separately, added to the meat along with garlic and herbs, heated for 2 minutes.

Meat stew in beer with vegetables

The following tips will help you figure out how to cook a stew with vegetables in a beer sauce. The technology for creating a dish is elementary and, if available, proper utensils the result will be excellent: you will need a cauldron or a deep saucepan with a thick bottom and walls and a tight-fitting lid.

Ingredients:

• beef - 1.5 kg;
• carrots and onions - 1 pc.;
• tomatoes - 4 pcs.;
• eggplant - 1-2 pcs.;
• bell pepper - 2-3 pcs.;
• garlic - 2 cloves;
• paprika - 1 teaspoon;
• beer - 250 ml;
• salt, pepper, spices, herbs.

Cooking

1. All components are cut and laid in layers in a cauldron, seasoning each to taste.
2. Pour the contents with beer and simmer in low heat under the lid for 2.5 hours, without stirring.
3. Add greens, stew for 15 minutes.

Meat stew with mushrooms and vegetables

Beef stew with mushrooms and vegetables, as a rule, is served with a side dish of rice, which balances out the spicy taste of the dish as harmoniously as possible. You can use an arbitrary vegetable set, compiled individually, or a frozen ready-made mix bought in a store. For an hour you can arrange a meal for 4 people.

Ingredients:

• beef - 600 g;
• carrots and onions - 1 pc.;
• vegetable mix - 500 g;
• ginger - 1 tbsp. a spoon;
• garlic - 1 clove;
• mushrooms - 300 g;
• broth - 300 ml;
• red pepper flakes - 1 teaspoon;
• salt, pepper, spices, herbs.

Cooking

1. Sliced ​​beef and onions are fried separately with carrots, ginger and garlic.
2. Connect the components together, add other components and simmer under the lid over low heat for 40-50 minutes.

Stewed meat in a slow cooker

Having a multi-cooker in the arsenal of kitchen gadgets, cook an appetizing and tasty dish even a teenager can do it - it's so simple and not troublesome. Especially tasty is meat stew with vegetables. In this case, the slices can not be fried in oil, which will make the dish even more healthy and dietary.

Ingredients:

• chicken - 1 kg;
• large carrots and onions - 1 pc.;
• Bell pepper and tomatoes - 3 pcs.;
• Italian herbs - 1 teaspoon;
• garlic - 2 cloves;
• paprika - ½ teaspoon;
• salt, pepper, herbs.

Cooking

1. Meat and vegetables are cut, placed in a bowl, seasoned and the "Stew" mode is turned on.
2. In an hour, the chicken stew with vegetables in a slow cooker will be ready.

Meat with vegetables cooked in any way can be served during a family lunch or dinner. If you connect fantasy and supplement basic recipe, you can create excellent treat for a festive feast that will appeal to all guests.

How to cook meat with vegetables?

Different dishes of meat and vegetables need to be prepared, taking into account some simple rules, knowing the cooking time of meat components and vegetables so that all the pieces in the treat are cooked evenly.

1. In order for the frying to come out especially tasty, the meat should be stewed for 15-20 minutes before laying the vegetables.
2. Meat baked with vegetables is also first cooked separately. If you bake boiled pork or chicken, then the vegetable components are added 20 minutes before the dish is ready.
3. When it comes to cooking in a cauldron or in pots, the meat is first fried, and then transferred to a container with vegetables and simmered for at least an hour.
4. It's easiest to cook in a skillet. The workpiece does not need to be defrosted beforehand, but added to the dish 15 minutes before it is ready.

With vegetables - an easy way to prepare a quick hot dish for any side dish. This dish is prepared quickly and from available ingredients. You can supplement the vegetable set yourself, taking into account personal preferences. Onion in this dish is an obligatory component, it softens the meat fibers.

Ingredients:

• pork - 500 g;
• onions - 1-2 pcs.;
• sweet pepper - 2 pcs.;
• carrots - 1 pc.;
• tomatoes - 2 pcs.;
• salt, pepper, thyme;
• oil for frying;
• greens for serving.

Cooking

1. Finely chop the pork, fry in oil until golden brown.
2. Send quarter rings of onion to the meat, add carrot sticks, sweet pepper cubes.
3. Simmer over low heat for 10-15 minutes, season with salt.
4. Set aside, sprinkle with greens.

With vegetables in a cauldron - a good substitute for barbecue at a picnic. Pieces of meat come out soft, tender, and the aroma of spices and vegetables makes the dish unforgettably tasty. This treat is very reminiscent of the Georgian chanakhi in its composition and method of preparation, only it comes out with an appetizing “smoky” aroma.

Ingredients:

• lamb - 800 g;
• eggplant - 3 pcs.;
• potatoes - 6-8 pcs.;
• tomatoes - 6 pcs.;
• onions - 3 pcs.;
• sweet pepper - 3 pcs.;
• garlic - 5 cloves;
• broth or water - 1 l;
• suneli hops, dill, cilantro, salt.

Cooking

1. Cut the eggplant, salt it and leave it so that the bitterness is gone. Rinse, dry and fry in a cauldron.
2. Take out the vegetables, send the meat to the cauldron.
3. Fry until rosy sides, salt, season with suneli hops, transfer to a dish.
4. Spasser half rings of onion and pepper and also put on a separate dish.
5. In a cauldron, lay out the prepared ingredients in layers: eggplant, meat, half of the onion roast, tomato rings, cover with a layer of roast.
6. Pour in broth, sprinkle with herbs.
7. Stew meat with vegetables for an hour, at a moderate boil.

Fans of unusual food will like it with vegetables. All the ingredients in the dish are well combined, so you don’t want to supplement it, the main condition is that the vegetables should be firm, slightly undercooked, with a golden crust. Fried fresh cucumber will add a special Asian flavor to the treat.

Ingredients:

• pork - 800 g;
• onion, sweet pepper, young zucchini - 1 pc.;
• fresh cucumbers - 2 pcs.;
• rice vinegar - 25 ml;
• white wine - 50 ml;
• oil for frying;
• soy sauce, honey - 1 tbsp. l.;
• salt, sugar - a pinch each;
• sesame - 1 tbsp. l.

Cooking

1. Mix vinegar, sugar, wine, soy sauce and a spoonful of oil.
2. Cut the pork into strips, transfer to the marinade for 20 minutes.
3. Fry the meat until cooked, transfer to a dish.
4. Cut all vegetables into strips, fry, add meat, mix, season with spices.
5. Pour in the rest of the marinade, sweat for 2 minutes.

Meat baked with vegetables in the oven is a treat worthy of a special place on the ceremonial table or a good option hearty lunch for those who follow the figure. At the heart of the treat is used beef tenderloin, but you can take pork or chicken fillet, only the baking time needs to be reduced.

Ingredients:

• beef tenderloin - 1 kg;
• potato, Brussels sprouts, carrots - 500 g each;
• eggplant - 2 pcs.;
• tomato - 3 pcs.;
• garlic - 3 cloves;
• white wine, soy sauce - 100 ml each;
• grain mustard - 50 g;
• rosemary - 2 sprigs;
• salt pepper.

Cooking

1. Marinate the tenderloin in a mixture of mustard, wine, soy sauce, mashed garlic and rosemary. Leave for an hour.
2. Bake beef for 30 minutes at 200 degrees.
3. Put coarsely chopped vegetables on a baking sheet, salt, pour marinade over and bake for another 20 minutes.

Delicious meat with vegetables in pots in the oven can be supplemented with all sorts of ingredients and spices. The dish is saturated with the aromas of all components and as a result it comes out very appetizing. This recipe does not require preliminary preparation, you need to make a sauce that will play a major role in cooking.

Ingredients:

• veal - 1 kg;
• onions - 2 pcs.;
• potatoes - 8 pcs.;
• sweet pepper - 2 pcs.;
• garlic - 4 cloves;
• tomatoes - 6 pcs.;
• water - 500 ml;
• paprika, cumin, coriander, dried chili, oregano;
• salt;
• canned beans - 600 g.

Cooking

1. Cut the tomatoes, fry in a pan, season with spices, pour in water, bring to a boil. Punch with a blender.
2. Arrange the meat with chopped vegetables and beans in pots, pour over the sauce and put in the oven for 2 hours.

Meat with vegetables in the sleeve in the oven is very easy to cook. All ingredients are placed in a special baking bag and cooked at the same time. It turns out an excellent dish, which is enough for a large company. In advance, meat pieces can be marinated in spices and vegetable oil.

Ingredients:

• chicken thighs - 6-8 pieces;
• potatoes - 6 pcs.;
• carrots - 3 pcs.;
• onions - 2 pcs.;
• sweet pepper - 2 pcs.;
• olive oil - 3 tbsp. l.;
• salt, pepper, paprika, curry, thyme;
• garlic - 3 cloves.

Cooking

1. Mix mashed garlic with oil and all spices.
2. Marinate the meat for 30 minutes.
3. Cut the vegetables coarsely, put them in a baking bag, add the meat, tie the sleeve and shake, mixing the ingredients.
4. Make a few punctures, bake the meat in the sleeve with vegetables for 35 minutes.

If you have meat with mushrooms and vegetables, cook a delicious meal from this simple set. rich soup. Chicken fillet goes well with champignons. Vegetable ingredients can be as simple as potatoes, onions, carrots, but the list can be expanded with frozen mix, herbs, and a variety of spices.

Ingredients:

• champignons - 300 g;
• chicken broth with meat - 800 ml;
• potatoes - 3 pcs.;
• onions, carrots - 1 pc.;
• hot pepper - ½ pc.;
• salt, pepper, herbs.

Cooking

1. Spasser the onion, add mushroom slices and grated carrots. Fry until cooked, add salt.
2. Boil potatoes in boiling broth.
3. Pour the roast into the soup, salt, pepper.
4. AT ready soup throw in chopped peppers and herbs.

Cooking vegetable stew with meat comes down to mixing the prepared ingredients and not long languishing. The dish turns out to be self-sufficient and does not require the addition of any side dish. Traditional vegetables are potatoes, onions, carrots, peppers, but you can supplement the composition with broccoli and green beans.

Ingredients:

• beef - 700 g;
• onions, carrots - 2 pcs.;
• broccoli - ½ piece;
• green beans - 200 g;
• potatoes - 3 pcs.;
• garlic - 3 cloves;
• broth - 500 ml;
• salt, pepper, thyme and rosemary.

Cooking

1. Fry the meat and transfer to a baking dish.
2. Spasser the onion and carrot sticks.
3. Transfer the roast and the rest of the vegetables to the meat, mix, season with spices.
4. Pour in the broth and simmer the meat with vegetables in the oven for 45 minutes.

Stewed meat with vegetables in a slow cooker is easier to cook than any dish with a similar composition of ingredients. You need to fry the ingredients in the bowl of the appliance and leave everything to languish, having determined the cooking time, the smart gadget will do the rest on its own. This dish does not require a side dish, hot comes out very self-sufficient.

Hi all! Guess I almost forgot about mine. favorite dish youth, which I cooked while my mother was at work! And I almost forgot because my husband does not like eggplant, stewed zucchini and treats the bow with disdain. We will cook stewed meat with vegetables in a cauldron. I won’t paint for a long time, I’ll only say that my husband and I ate a five-liter cauldron of vegetable stew with meat in a day.

Meat with vegetables stewed in a cauldron

how to cook meat with vegetables

Ingredients:

• 500 gr. beef,
• 500 gr. potato,
• 3 young zucchini
• 3 eggplants
• 3 bulbs
• 3 tomatoes
• 3 peppers
• 3 medium carrots (I cut 6 small ones)
• 3 garlic cloves,
• sunflower oil,
• salt, spices to taste (I only have zira).

Cooking process:

We put the pot on the stove. Add sunflower oil.

In the hot oil, put the meat, previously cut into pieces.

We evaporate excess liquid from the meat.

Let's fry it.

Now let's prepare the vegetables. We will cut everything into cubes. Onions can not be chopped, as this dish it will take a very long time to cook and all the vegetables, except for potatoes, will turn into an insanely delicious “porridge”. We send the onion to the meat, add cumin.

Fry for a few minutes.

I'll cut the carrots and send them to the meat and the already fried onions.

Stir and fry for some more time on a fast fire.

Eggplants require mandatory preliminary preparation, they must be peeled and left sprinkled with salt for half an hour, so bitterness will come out of them.

After this time, the eggplants must be washed under running water and cut into cubes.

While the eggplants are waiting for their turn, cut the potatoes, send them to the cauldron.

We fry everything on a high fire. If necessary, add oil, but do not overdo it with it, otherwise the dish will be too fatty.

I do not remove the skin from zucchini, I have dairy zucchini, the seeds in them are still quite tiny. I think that these zucchini are the most delicious. And my family too. Children are happy to eat raw rings, they say that they are sweet. After the potatoes, we send the eggplants in turn first.

Then zucchini.

Our dish is almost ready, there is a line of pepper left (I only had frozen pepper, therefore the cutting method is different).

And a tomato.

Sprinkle everything again with zira, pour water so that it covers our vegetable stew with meat by one centimeter.

Bring to a boil, taste for salt, cover with a lid and leave to simmer for forty minutes.

Then add garlic, a little sugar (tomatoes sour dishes), bay leaf and stew meat with vegetables for ten minutes. Our dish is ready. Decorate with herbs before serving.

Enjoy your meal!

Ekaterina Apatonova told how to cook stew with vegetables in a cauldron, recipe and photo of the author.

When it gets cold outside, you just want to eat something hot, satisfying and, of course, tasty. What, if not, will save us in this case? Dishes from it have always been and remain the most beloved and desired on the dining table. And to make your culinary masterpieces juicy and healthy, you just need to add. You will learn how best to do this from our today's recipes. Enjoy your meal!

1. Baked sweet peppers with minced meat

Baked sweet peppers with minced meat

You will need:

For 4 servings

• 1 loaf of white bread,

• 140 g canned corn,
• 1 onion
• 2 stalks of green onions
• 0.5 bunch of parsley,
• 4 things. sweet pepper,
• 250 g minced pork
• 250 g minced beef,
• 1 egg
• ground paprika,
• 125 ml vegetable stock
• 1 st. a spoonful of tomato paste.

Cooking:

1. Bread, cut off the crust, soak. Drain the liquid from the can of corn. Peel and chop the onion. Wash green onion and parsley and chop finely. Wash the peppers, cut off the tops and remove the seeds.
2. Squeeze out the bread, mash with a fork and mix with minced meat, onions and eggs. Salt, season with black pepper and paprika. Add corn, parsley, green onion and mix everything. Fill peppers with stuffing. Heat the oven to +200°C.
3. AT vegetable broth add tomato paste and pour it into a deep baking dish. Submit stuffed peppers and place in preheated oven. Bake 45 minutes.

You will need:

For 4 servings

• 1 PC. yellow sweet pepper

• 2 chili peppers,
• 2 bulbs
• 2 cloves of garlic
• 2 tbsp. tablespoons of vegetable oil
• 600 g veal,
• 300 g tomatoes in their own juice,
• 400 g pumpkin pulp
• 100 g canned corn,
• 1/3 teaspoon of curry powder and ground ginger root,
• salt, ground black pepper.

Cooking:

1. Wash the pepper, pat dry, cut in half and remove the stem with seeds. Cut the pulp into thin strips. Finely chop the chili pepper.
2. Peel the onion and garlic, then finely chop. Wash the meat, pat dry and cut into small cubes.
3. Heat vegetable oil in a saucepan and brown the onion and garlic. Add sweet pepper and chili, fry everything together for 5 minutes.
4. To fried vegetables add meat, fry on all sides. Then cover the saucepan with a lid and keep on low heat for 10 minutes.
5. Drain the tomatoes in a sieve and peel. Mash the pulp and add to the meat with vegetables. Pour in 150 ml hot water, salt, pepper and simmer for 40 minutes.
6. Cut the pumpkin into large slices and, together with the corn, add to the veal with vegetables. Sprinkle with curry powder, ginger and simmer for another 7 minutes. Before serving, you can decorate with sprigs of greenery.

Meat with vegetables, herbs and sour cream. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 0.5 kg beef pulp,
• 2 carrots
• 2 bulbs
• 30 g parsley root,
• 2 tbsp. spoons of ground crackers,
• 8 potatoes
• 50 g fat,
• 150 g sour cream
• salt,
• pepper, herbs, bay leaf to taste,
• 0.5 l of meat broth.

Cooking:

1. Salo cut into thin slices. Cut the beef into layers, beat off a little, then cut into pieces and fry in oil. Peel potatoes, cut into slices and fry. Carrots, onions, parsley root, washed, peeled, cut into slices or strips and also fried with breadcrumbs in vegetable oil.
2. Put slices of lard on the bottom of clay pots. Put beef on them. Top - potatoes, onions and carrots fried with breadcrumbs, bay leaf. Salt, pepper to taste and pour broth to 2/3 of the height of the pots.
3. Heat the oven to +180°C. Bake 40 minutes. 20 minutes before readiness, put sour cream in each pot. Remove the pots from the oven, cover with lids and leave for 20 minutes. Sprinkle with chopped herbs before serving.

Mediterranean schnitzel with zucchini and lemon. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 1 onion

• 5 st. tablespoons of vegetable oil
• 1 zucchini
• 200 g tomatoes,
• 2 lemons
• 4 pork schnitzels,
• 150 ml cream
• 2 tbsp. spoons of breadcrumbs,
• 2 tbsp. tablespoons chopped herbs
• salt,
• ground black pepper.

Cooking:

1. Cut the onion into rings, put in a baking dish, pour 2 tablespoons of oil, salt and pepper. Zucchini, tomatoes and 1 lemon cut into circles, squeeze the juice from the second lemon.
2. Preheat the oven to +175°C. Wash the meat, pat dry, salt and pepper. Fry on all sides for 3 tbsp. spoons of oil. Remove from pan, pour in cream lemon juice and let it boil.
3. Put the meat on the onion, put circles of vegetables on top, salt and pepper. Put the lemon slices and pour over the cream. Mix greens with breadcrumbs, put on lemons, salt and pepper. Bake 40 minutes.

Turkey fillet with vegetables. Photo: Oleg Kulagin/BurdaMedia

You will need:

• 400 g turkey fillet,
• 2 tbsp. tablespoons dry white wine

• 2 carrots
• 3 art. tablespoons of vegetable oil
• 200 g frozen broccoli
• 300 g champignons,
• 1 st. spoons of flour
• 200 ml cream 10% fat,
• 100 g grated cheese
• salt, ground black pepper.

Cooking:

1. Wash the turkey fillet, dry it, cut into 4 portions, lightly beat off. Salt and pepper. Drizzle with wine and leave for 15 minutes.
2. Peel the carrots, wash and cut into large strips. Heat the oil in a frying pan and fry the carrots until browned. Put on a plate. In the same pan, fry the turkey fillet for 5 minutes on each side.
3. Defrost the broccoli slightly. Clean the mushrooms and wipe with a damp cloth. Cut into large slices.
4. Preheat the oven to +180°C. Fold the turkey fillet into the dish, put the broccoli, carrots and mushrooms on top. Mix cream with flour, salt and pepper. Pour the turkey fillet with vegetables and mushrooms into it and place in the oven for 15 minutes.
5. Then sprinkle with grated cheese and bake for another 10 minutes. Before serving, you can decorate with herbs.

Appetizing pork ribs. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 1 kg meaty pork ribs,

• 2 bulbs
• 1 carrot
• 2 large red peppers
• 3 medium potatoes,
• 2 celery stalks,
• a small bunch of dill, parsley, cilantro, basil,
• 2 bay leaves,
• 3-4 lemon slices
• vegetable oil,
• 4 garlic cloves,
• salt and ground black pepper to taste
• greens for serving.

Cooking:

1. Cut the rib plates into individual ribs. In a saucepan over high heat, heat 2 tbsp. tablespoons of vegetable oil. Fry the ribs for 5 minutes on each side until golden brown, then transfer to a plate.
2. Peel the onion, chop coarsely. Peel the garlic and finely chop. Wash the celery stalks, dry and chop coarsely. Wash, peel and grate the carrots. Wash potatoes, dry, peel and chop coarsely. Wash sweet pepper, remove seeds and stalks, cut the flesh into strips. Wash greens, dry and finely chop.
3. Heat a little vegetable oil in a saucepan and fry the onion in it until golden brown, then add the garlic and celery. Cook for 5-7 minutes, then add the carrots and peppers and cook for another 10 minutes.
4. Put the ribs in a saucepan, add potatoes, bay leaf, salt and black pepper to taste, a few slices of lemon to them. Pour in water (it should cover the contents of the saucepan). Bring to a boil, reduce heat to low, cover and simmer for 40 minutes, until meat is tender. 10 minutes before the readiness to add greens.

with champignons, boiled rice and herbs

Schnitzels wrapped in zucchini. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 120 g long grain rice

• 1 bunch of parsley
• 2 thin zucchini
• 400 g champignons,
• 3 art. tablespoons of vegetable oil
• 6 art. spoons of vegetable broth
• coarse black pepper,
• 6 thin veal schnitzels,
• salt.

Cooking:

1. Boil rice. Tear off parsley leaves and chop. Zucchini cut lengthwise into thin plates. Mushrooms also cut into slices and stew in 1 tbsp. a spoonful of vegetable oil. Pour in the broth, salt and pepper.
2. Rinse the schnitzels, dry them, wrap the zucchini in plates and fry in the remaining vegetable oil (2-3 minutes on each side). Salt, pepper.
3. Transfer the mushrooms in the sauce to the pan where the meat was fried and heat up. Mix rice with parsley. Arrange the meat, mushrooms and "kuschiki" from rice with herbs on plates and decorate the dish.

Goulash with sauerkraut. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 400 g of pork pulp,

• 200 g onion,
• 1 garlic clove
• 2 tbsp. tablespoons of melted butter
• 400 g sauerkraut,
• 1 st. cumin spoon,
• salt,
• ground black pepper,
• 4 tbsp. tablespoons ground paprika
• 500 ml broth,
• 1 PC. red sweet pepper,
• 100 g sour cream.

Cooking:

1. Meat cut into cubes. Peel onion and garlic and finely chop. Heat the oil in a saucepan and fry the meat well. Put in the same oil, fry the onion and garlic.
2. Add cabbage, sprinkle with cumin, salt, ground black and red pepper. Put the meat, pour the broth, cover and simmer for 60 minutes.
3. Cut the sweet pepper into cubes, add to the goulash and simmer for another 30 minutes. Salt, pepper, arrange on plates and add sour cream.

You will need:

• 1 kg beef pulp,
• 6 tubers of potatoes,

• 300 g broccoli,
• 2 carrots
• 2 cloves of garlic
• 60 g butter,
• 1 st. a spoonful of chopped dill,
• ground cumin,
• ground black pepper,
• salt.

Cooking:

1. Wash the meat, dry it, cut into wide slices, lightly beat off, salt and pepper. Peel potatoes and cut into slices. Peel the carrots and cut into circles, wash the broccoli and chop coarsely.
2. Put the prepared vegetables on the steamer grate so that the potatoes are on top. Salt, pepper, sprinkle with ground cumin and chopped dill.
3. Peel the garlic and put on the potatoes along with the meat. Cover and steam for 2 hours. Arrange vegetables on plates and serve butter. Place meat pieces on top.

Meat is the oldest food consumed by man.

about his high nutritional value learned a very long time ago. hearty dish, prepared on fire or coals, helped people to restore strength and increase efficiency.

With the development of civilization, culinary arts also developed. The meat began to be subjected various types processing to make it even tastier. Unfortunately, some methods of modern processing have a negative impact on human health.

In addition, meat, being a heavy food, creates some kind of load on the stomach and the entire food tract, but studies have shown that muscle fibers in combination with fiber, and therefore with most vegetables, bring tremendous benefits to the body. The combination of meat and vegetables in a dish is recognized as the most ideal among culinary specialists and optimally useful from the point of view of most nutritionists.

Vegetables, especially green, red and non-starchy, contribute to the digestion of proteins, neutralize harmful substances that are formed during the splitting of meat, prevent stagnation and fermentation in gastrointestinal tract. And the biologically active substances contained in many vegetables help to remove toxins and excess cholesterol from the body.

Any kind of meat fits perfectly into dishes with green beans, tomatoes, carrots, artichokes, eggplants, peppers, potatoes, onions, garlic, etc. There are practically no limits to fantasy!

Meat with vegetables - food preparation

When purchasing meat in a store, give preference to the juicy part of the carcass. For example, loin pork neck, cut or large ham. The meat should not be too fatty or, conversely, too lean. It should be evenly colored, not too dark, have an elastic springy structure. Remove meat from freezer before cooking big chunks rinse in running water and leave to defrost at room temperature. Then proceed to cutting into portioned pieces (slices). If necessary, beat the slices with a kitchen hammer, a rag or the back of a knife, covering them with plastic wrap.

Before cooking, vegetables must be sorted out, thoroughly washed and peeled. Herbal vegetables do not need to be peeled, it is enough to wash them and tip them over in a colander to drain excess moisture from the glass. cabbage vegetables should be free from dirt, damage and stalk. Remove the stem with green leaves from the cauliflower. Capsicum freed from the stem and seeds.

Meat with vegetables - preparing dishes

The choice and preparation of dishes plays a significant role in the preparation of high-quality and healthy meals. So that the meat and vegetables in the cooking process retain their beneficial features, excellent aroma and taste, use enamelled, cast-iron, heat-resistant glassware. For cooking first courses, it is advisable to choose pans with thin walls, but they are not suitable for frying. Stewing, frying, baking products should be done in dishes with thickened walls and bottom.

Recipe 1: Fried meat with vegetables

it fragrant dish flavored with ginger, supplemented with mushrooms, soy sauce and garlic. Definitely worth a try!

Ingredients:

- 600 gr. beef pulp
- 300 gr. mushrooms
- red sweet pepper 1 pc.
- a jar of marinas. green peas
— green beans 250 gr.
- 1 head of onion
- celery 2 stalks
- ground ginger 2 tsp
- a clove of garlic
- soy sauce 3 tbsp. l-i
- olive oil or any other

Cooking method:

1. Cut the meat into 1.5x3 cubes (approximately). Separately, mix the soy sauce, finely chopped or minced garlic, ginger. In the resulting mixture, marinate the meat while the vegetables are cooked and fried. You can marinate for 4-5 hours, so it will be even juicier.

2. Peel peppers and mushrooms, cut into strips (noodles). Fry, stirring, over medium heat until tender.

3. Chop celery and onion, fry them. First, the onions until golden brown, then add the celery, and after 5 minutes, the beans. Keep everything on fire for another 2-3 minutes, then remove and cool slightly. Mix with mushrooms and peppers.

4. Our meat was marinated. Dip it in hot oil and fry, stirring constantly, over high heat for several minutes. Salt to taste 3 minutes before done.

Put the meat in the middle of a small flat plate, surround with fried vegetables and serve.

Recipe 2: Stew with vegetables

A worthwhile dish that will certainly be appreciated by all households. You can add absolutely any vegetables, but for this recipe we will choose the most affordable: carrots, peppers, tomatoes and onions.

Ingredients:

- 400 gr. fillet of lean pork or beef (you can choose another one at your discretion)
- two sweet peppers
- 3 medium carrots
- 2 tomatoes
- 3 onions
- paprika, vegetable oil, pepper, salt

Cooking method:

1. in large pieces cut the meat, fry until tender. Salt when it is slightly covered with a crust.

2. Peel the onion, carrot, sweet pepper, cut everything into large cubes of equal size. Add carrots and peppers to the meat, simmer until tender, then add onions.

3. Also chop the tomatoes and add them to the stew after the onion softens. If desired, you can season with spices for meat. Pour a little hot water into the pan and simmer for another 7-10 minutes. At the end, sprinkle the dish with your favorite herbs.

Recipe 3: Meat with vegetables in the oven

The advantage of baking food is that vegetables and meat retain more useful substances. Meat according to the recipe should not be tough. You can take young pork or chicken. We will lay out the dish on a baking sheet in layers. Do not mix ingredients!

Ingredients:

- pork fillet 1 kg
- 3 large potatoes
- carrots 1 piece
- 3 onions
- medium eggplant
- medium zucchini
- fresh or frozen green beans 400 gr.
- 4 cauliflower florets
- 2 tomatoes
— hard cheese 100-150 gr.
- rast. oil, spices and herbs

Cooking method:

1. Cut the pork into small slices, onions and tomatoes into half rings, potatoes into large cubes, carrots into rings, eggplant and zucchini into cubes.

2. Grease a deep baking sheet with oil (do not forget about the inner walls). Spread evenly cooked ingredients in layers: 1 - meat, 2 - onions, 3 - potatoes, 4 - carrots, 5 - eggplant, 6 - zucchini, 7 - beans, 8 - cauliflower, the final stage - tomatoes.

Salt the ingredients every 2-3 layers, if desired, you can grease with mayonnaise (although the dish will turn out very juicy without it). Send the baking sheet with meat and vegetables to the oven (preheated) for 40-60 minutes. A few minutes before the readiness, put the sliced ​​\u200b\u200band grated cheese on top and keep in the oven until it melts. The dish is ready!

Meat with vegetables - useful tips

1. The meat of a young animal is juicier and tastier. It can be distinguished from the old one by its characteristic light pink color and small white streaks.

2. The meat of an old animal will be much juicier if it is previously marinated for 20-24 hours. Marinade preparation: per liter of dry white wine - vinegar ½ tsp, carrots and onions in half rings of 100 g each, a couple of cloves of garlic, a bunch of spicy herbs.

3. During cooking, the meat can be smeared with mustard, so it will be much juicier.

4. If during the preparation of meat dishes with vegetables the ingredients must be boiled separately, never leave the vegetables in water, as they will quickly lose their shape and fall apart.

5. Enrich food during stewing with vegetable broths instead of water.

Meat is a universal product. It contains essential amino acids and is considered one of the most energy-intensive components of the human diet. And when combined with vegetables, it becomes doubly healthier and tastier!