Stopping when choosing a menu for stew, be sure to decide on free time to cook it.
Simple, it would seem, recipes require, with a lack of experience, special attention.
There is only one difficulty - correctly calculating the bookmarking time of products, no matter how detailed the recipe is described, small deviations in the cooking time are still possible.
First, try to cook the simplest recipes - with eggplant and Greek.
Meat stew is a little more complicated, although it's worth it - a combination of meat proteins with vegetables is the best food for people with an active lifestyle.
Bean stew - general principles of preparation
• Green beans - a vegetable that cannot spoil any stew. From such beans not only vegetable is prepared, but also complemented with it a meat dish.
• Stew - a dish that requires long languishing of its components, and therefore is prepared only in thick-walled dishes. A fairly deep pan or small cauldron will be most suitable. Clay pots are ideal containers for cooking such treats in the oven.
• String beans for stews are used fresh or more often in frozen form. However, if necessary, they are replaced by canned.
• All products, during cooking stew, are laid in turn. The sequence depends on the time required to bring to the preparedness of a particular ingredient.
• When adding beans, consider the type of product selected. Fresh green beans, as well as frozen beans, are added earlier than ready-made ones from a tin can.
• Stew with green beans is salted literally a couple of minutes before being cooked so that all products are cooked at the same time.
• Season the dish with all kinds of spices, selected to your taste or indicated in the selected recipe.
• Bean stew is delicious with dressing made of sour cream, or with raw yolk or egg spread in milk. It all depends on the specific dish and your own preferences.
Vegetable String Bean Stew with Eggplant
Ingredients:
• 200 gr. beans (fresh, leguminous);
• two fresh eggplant;
• 200 grams of ripe tomatoes;
• bell pepper sweet pepper;
• a large salad bulb;
• garlic - three cloves;
• one carrot;
• 1/3 cup low-fat sour cream.
Cooking method:
1. In running water, wash all vegetables thoroughly. Dry the eggplant, tomatoes and green beans with a towel or napkin.
2. In small, centimeter-thick slices, cut the eggplant together with the skin, salt and leave to stand for half an hour. So that the juice that stands out from them, along with the bitterness, does not absorb, put the eggplants in a colander, under which put a container of a smaller diameter.
3. Sweet pepper cut in half, remove the whole core and cut across, in narrow strips.
4. Chop the carrot into strips and chop the onion finely.
5. Pour three large spoons of refined oil into a small cauldron, and, laying eggplant, onion, carrot and pepper at the same time, fry them until tender. Fry vegetables with moderate heat, stirring constantly.
6. After five minutes, report the chopped tomatoes, stir and continue to simmer over low heat. Salt to taste, you can add black pepper.
7. In a glass of boiled drinking water, dilute sour cream. Pour the mixture into the cauldron for the preparing vegetables, stir everything well again and continue cooking at the same temperature for 20 minutes, tightly closing the lid.
8. Put chopped garlic in the stew, and after ten minutes, turn off the stove.
Mexican-style stew with beans
Ingredients:
• 500 gr. chilled chicken fillet;
• sweet pepper - three middle peppers;
• 2 medium-sized carrots;
• tomatoes - 3 pcs.;
• 350 gr. canned sweet corn;
• 320 gr. beans (frozen) leguminous;
• two large onions;
• 1/2 tsp. cinnamon powder, ground paprika, dried garlic powder;
• teaspoon of dried dried tomatoes;
• Chili pepper powder.
Cooking method:
1. In a thick-walled high frying pan, heated with refined oil, put half the onion rings and fry a little. Do not fry too much, just bring it to softness.
2. Put the medium-sized cubes of carrots to the onion, chopped with a quarter of the rings pulp of sweet pepper. Stew a little and report to the tomatoes tomatoes, chopped as well as pepper.
3. Put frozen green beans in cold water for one and a half minutes. Remove, dry thoroughly and, cutting off the sharp ends, immerse in boiling water for another 1 minute. Put in a colander and quickly wash with cold water.
4. When the vegetables reach half-ready, soften, report the corn with beans. Before laying out of a jar of corn, strain the marinade well.
5. Brown the chicken in hot oil in a separate frying pan.
6. Add spices to the stew, slightly add salt to the dish and lay the fillet, sliced in medium sized pieces. Mix everything thoroughly so that the chicken pieces are completely immersed in stewed vegetables and bring to readiness. After about 15 minutes Bean stew will be ready.
Chicken stew with green beans and mushrooms
Ingredients:
• fresh young champignons - 450 gr.;
• chicken breast (fillet) - 800 gr.;
• 300 gr. green beans;
• 1 onion;
• 20% sour cream (can be homemade) - 200 gr.;
• 30 grams of "Peasant" oil;
• one raw yolk;
• a full tablespoon of white flour, without a slide.
Cooking method:
1. Wash green beans, put it in a pan with boiling, slightly salted water, and boil for five minutes, put in a colander and rinse under the tap.
2. Thoroughly wash the chicken fillet, pat dry with a disposable towel and cut into small slices (pieces) of any size. It is most convenient to first cut the fillet longitudinally into two or three parts, depending on the thickness, and only then form pieces of the desired size.
3. Melt half of the specified amount of butter in a pan and fry the chicken meat on it until cooked. The meat should not be crusted, so fry it with moderate heat and mix constantly. Cover the finished fillet and turn off the stove.
4. Melt the remaining oil, but in a different clean pan. Dip the onion, chopped in half rings, quarters of mushrooms and fry until the onion softens. Put sour cream to the mushrooms and, stirring well, simmer for 7 minutes. Add green beans.
5. Sprinkle the breasts that have not yet cooled down with flour, mix thoroughly so that the flour envelops the chicken pieces on all sides. Add the stewed mushrooms and beans, mix everything carefully again and cook over low heat for 15 minutes.
6. Gently stir the stew, introduce the yolk, which is whipped with a whisk, and immediately remove the dish from the heat.
French-style vegetable stew with beans
Ingredients:
• a pound of cauliflower;
• frozen green beans (chilli) - 250 grams;
• carrots - 2 pcs., Small;
• 200 grams of canned green peas;
• 100 grams of dry beans;
• "Creamy" or sandwich margarine - 2 tbsp. l .;
• 30 gr. (1 tbsp.) White wheat flour;
• one egg;
• 50 ml of pasteurized milk;
• lemon juice.
Cooking method:
1. Soak the beans in the water overnight. Boil until half cooked and dry by transferring to a colander.
2. Thoroughly rinse the cauliflower under the tap, disassemble into small inflorescences and cut lengthwise into small pieces. Chop the carrots into small strips.
3. Put all the vegetables in a thick-walled pan, add a little water, salt and put to simmer until tender on low heat. Put in a colander. Do not pour the strained broth, it is still useful.
4. In a margarine melted in a frying pan, fry the flour until a delicate cream color is obtained, pour 400 ml of the still not completely cooled broth from vegetables. Stir thoroughly so that the flour spread evenly over the broth, and there are no lumps, boil.
5. Without stopping stirring, pour in the egg, spattered with milk. Season the sauce to taste with lemon juice. You can add vinegar instead of lemon juice, but the sauce will be more tender with lemon.
6. Mix the cooked sauce with stewed vegetables and warm well on the smallest heat, you do not need to boil, otherwise the egg will curl.
Greek Bean Stew with Greek Tomatoes
Ingredients:
• 600 grams of green beans;
• ripe red tomatoes - 450 grams;
• 60 ml of olive oil;
• garlic - 4 teeth;
• 1 tsp dried herbs oregano (oregano).
Cooking method:
1. Heat the olive oil over medium heat in a saucepan. Do not overheat, it should be slightly warm, and not hot.
2. Put the chopped garlic in the oil and fry them a little.
3. Add the beans. If its pods are too long, be sure to cut them into pieces.
4. Immediately after the beans, lay the sliced tomatoes and leave to cook for half an hour. Stew vegetables under the lid over low heat, they should be slowly stewed, not boiled.
5. Season the vegetable stew with dried oregano beans, optionally put a little ground pepper, add salt and cook until cooked, stewing for another 20 minutes. In the finished stew, the beans should be soft, and the juice from the tomato will evaporate by half.
Spicy vegetable stew with green beans and broccoli
Ingredients:
• 200 grams of young broccoli;
• 140 grams of fresh champignons;
• one bell pepper, red;
• 300 grams of zucchini (preferably young);
• two large onions;
• green green beans - 90 gr.;
• a small carrot;
• 300 grams of ripe red tomatoes;
• three cloves of garlic;
• 10 grams of fresh red pepper (bitter);
• two tablespoons of finely chopped greens;
• refined sunflower oil - 60 gr.
Cooking method:
1. Rinse all vegetables and mushrooms and rinse with tap water, dry well.
2. In refined sunflower oil, fry medium-sized slices of onion together with chopped straw carrots to an amber color.
3. Add centimeter cubes of zucchini and fry everything together for three minutes. If the zucchini is young, the peel does not need to be removed, and a mature vegetable needs not only to peel the peel, but also take out the seeds.
4. Pour in small pieces of tomatoes and cook until the tomatoes soften. Do not exaggerate the vegetables, otherwise they may turn into porridge.
5. Immediately, as soon as the vegetables become soft enough, put the remaining products in the pan: sliced champignons, florets of broccoli, slices of bell pepper, beans, crushed garlic and chopped bitter pepper, fresh chopped greens.
6. Pour boiled drinking water. Calculate the amount of water so that it covers vegetables only half. Add salt to taste, pepper a little and bring the stew to full readiness with moderate heating.
Meat stew with potted beans
Ingredients:
• a pound of pork, pulp;
• 500 grams of green beans (frozen);
• two large tomatoes;
• three bell peppers, different colors;
• 4 table. tablespoons low-fat sour cream (15%);
• flour to dressing;
• large onion head.
Cooking method:
1. Cut the pork pulp washed and slightly dried with a napkin, cut into small portioned portions and fry until a brown crust is obtained over high heat.
2. Arrange the meat in pots, pour a little less than half of the boiled water into each and place it in the oven to stew. Put the pots in a cold oven and heat them up to 180 degrees with them.
3. After half an hour, put frozen green beans in the pan, fried until golden in a pan of onion rings and bell pepper in thin strips.
4. Season the vegetables with ground black pepper and put back into the oven to simmer for 15 minutes.
5. Remove the pots, put the diced tomatoes in them and put them in a stew again for twenty-five minutes.
6. Ready stew with green beans, season with flour mixed with sour cream, sprinkle with chopped dill and parsley and serve.
Bean Stew - Tips and Tricks
• Do not neglect the recommended choice of dishes, in a "thin" stew it can burn, and the taste of the dish is lost, vegetables are stewed unevenly at low temperatures, they lose a lot of vitamins. The most unpleasant thing is if one of the products remains half-baked and, bringing it to readiness, you have to digest the rest.
• If the frozen beans are thawed, dip in boiling water for a minute, and then quickly cool with cold water, it will be softer and cook faster. You can also do with fresh green beans.
• Served with raw eggs, string bean stew is not recommended to be cooked in large volumes, as it will not be stored for long. Also, in this way, a seasoned dish cannot be boiled, the eggs will curl.
