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Pork stew with onion and roasted pepper

Pork stew with onion and roasted pepper

We cut the pork into cubes.

Heat the oil in a saucepan (frying pan) and fry the meat for about 10 minutes on high heat, until it starts to brown.

Add finely chopped onion and sauté until well softened, over medium heat.

Pour the soup and boil under the lid, until the liquid is reduced by half.

Add the chopped baked pepper, larger teaspoon of broth, bay leaf, season and let the stew drop.

At the end we sprinkled finely chopped greens. Good appetite!

In winter I happen to prepare several dishes based on pork, and this stew is one of my favorites in winter.

(for 4 servings)

600 g lean pork
300 g mushrooms
4-5 large bell peppers
150 ml tomato juice
1 teaspoon sugar
1 teaspoon grated flour
1 large onion
1 medium carrot
1 sprig of rosemary
1/2 teaspoon dried thyme
3 tablespoons oil
3 tablespoons white wine
2-3 cloves crushed garlic
200 ml chicken / water soup

First, bake the peppers in the oven, on the grill, on the plate (depending on the possibilities). After they are baked, put them in a bowl, sprinkle with salt and cover with a towel or lid. When they cool we can clean the skin much easier. We will also remove the backs and then cut the right strips in length.

Finely chop the onion and sauté it together with the grated carrot through a small grater, for a few minutes in the hot oil, then turn off with half a cup of water and let it simmer until it evaporates. Add the diced meat and lightly brown.

Quench with white wine, then add sliced ​​mushrooms.

When the liquid left by the mushrooms evaporates, add the baked peppers, thyme and rosemary and let the flavors become a little more friendly on the fire.

Put the composition in a heat-resistant dish, add the tomato juice in which we dissolved the flour and sugar, crushed garlic, nutmeg powder and peppercorns.

Pour the chicken soup, cover the bowl and put in the preheated oven at 200 ° for 60 minutes. We check in advance to see if the liquid has not dropped too much, so that it does not stick to the bottom of the vessel. After this interval, remove the foil (lid), season with salt and leave in the oven until the sauce reaches the desired consistency (about another 20 minutes).
This stew is super good, it's worth a try!

4 x pcs. apples
100 x gr butter
& # 8211 5 pcs. clove
& # 8211 100 ml olive oil
& # 8211 1 pc. white onion
& # 8211 1 teaspoon salt
& # 8211 3 tablespoons old
& # 8211 4 pcs. garlic cloves
& # 8211 600 gr pork leg (or neck)
& # 8211 130 gr smoked bacon
& # 8211 1000 ml dry white wine
& # 8211 130 gr red currants
& # 8211 150 ml cognac
& # 8211 1 teaspoon ground pepper
& # 8211 1 tablespoon cornstarch

The pork is wrapped in slices of bacon and caught with toothpicks. Place in a pan, add the onion and finely chopped garlic, a teaspoon of salt and a teaspoon of pepper, oil and a little water (if you need more water, add it gradually). Bake for 40 minutes. Wash the apples, remove the stalks and peel them. Put butter in the hole. Put in a pot and add the wine, sugar and cloves. Keep on the fire for 15 minutes. The sauce left over from the meat is put in a pan, together with the currants opened from the bunches and the brandy. Dissolve the starch in two tablespoons of water and add to the sauce. On a plate, put the meat, apples and currant sauce. Pork fruits go very well.

Try this video recipe too

Pork stew with bell pepper and sweet wine

800 g of boneless and lightly skimmed pork leg * A cleaned onion * 2 bell peppers or donuts, cleaned and washed * 150 g of washed green olives * A cup of Romanian Incense * A cup of beef soup, prepared with concentrate type cube * & tailcoat12 glass of sunflower oil * A tablespoon of flour * A tablespoon of chopped marjoram * A tablespoon of chopped parsley * & tailcoat12 teaspoon large ground black pepper (coarse) * A teaspoon of salt

Method of preparation:

1 Wash and then wipe the meat with a clean, dry cloth. Cut the pulp into cubes with a side of 3 cm, then place it in a bowl, to marinate, for 6 hours together with the wine, marjoram, & frac12 teaspoon of salt and a tablespoon of oil. Stir in the marinade from time to time.

2 Cut the peppers into strips and finely chop the onion. Drain the marinated meat cubes and strain it. Heat a Delimano pan with oil and lightly brown the onion, then add the peppers, stirring gently. After 3-4 minutes add the meat, continuing until the liquid left by the ingredients has almost completely evaporated. At this point, add the flour, incorporating it in sautéing, then the beef soup and & frac12 from the remaining marinade. Cover the pan and cook the stew, over low heat, for 35-40 minutes

3 Check if the meat is tender, add the green olives, and - if you think the sauce is too thick - the rest of the marinade. Continue for another 7-8 minutes, then turn off the heat and sprinkle with parsley.

Pork pastrami with onions and garlic & # 8211 a delicious recipe and very easy to make!

We present you a recipe for baked pork. It is very easy to prepare and is only good to be served at a family dinner. Get a delicious hot dish, the meat being soft, fine and juicy. Serve the meat with your favorite garnish and enjoy this amazing delicacy.


-1/2 glass of carbonated water

Method of preparation

1. Remove the skin from the meat.

2. Cut the pork breast into slices, keeping a distance from the base.

3. Rub the meat with salt and ground black pepper. If desired, you can also add hot peppers.

4. Peel and slice the garlic into large slices. Cut the onion in half into slices and grind them a little.

5. Fill with garlic and onion the spaces between the slices of meat. Sprinkle the meat with ground bay leaf.

6. Refrigerate the meat for 6 hours, marinate.

7. Wrap the meat in aluminum foil and tighten it so that you get a bordered shape. Arrange the onion under the piece of meat.

8. Add carbonated water. Cover the meat with aluminum foil.

9. Bake the meat in the preheated oven at 180 ° C for 80 minutes.

Delicious pork breast in onion peels! Boiled bacon with garlic and paprika.

Soft, delicious, fine, and fragrant pork breast tastes like smoked, but I didn't smoke it.

for pork breast:

-1 teaspoon black peppercorns

-1 teaspoon coriander seeds

1. Prepare the stew: In a saucepan pour water and put the onion peels in the ratio of 1 liter of water to 15-20 g of onion peels. Bring to the boil, after the water boils, boil for 30 minutes. Then take the pan off the heat and wait a few hours (you can leave the stew overnight). Strain the stew through a sieve and take the required amount.

2. Prepare the pork breast: slice the meat into pieces with a thickness of 5-6 cm, arrange the meat in the pan. Add bay leaves, salt (in the ratio of 80 g of salt to 1 liter of stew), black peppercorns, coriander seeds, cloves, allspice. Pour the stew into the pan until it covers the meat completely. Bring the meat to a boil until the water boils, simmer and cook for 20 minutes (the cooking period depends on the size of the meat and its age).

3. Remove the pan from the heat, let it cool and let it cool for 10-15 hours.

4. Remove the cold breast from the pan and dry it on a paper towel. At this time the pork breast can already be eaten.

5.Seasoning meat: chop the garlic, add ground black pepper and rub the surface of the slices evenly. For those who love spicy taste, mix hot pepper and paprika and rub the surface of the meat evenly.

6.Put the pork breast in the refrigerator pre-wrapped with baking paper every 1 week. Or put in the freezer wrapped in cling film for up to 3 months.

Moldovan stew recipe ingredients:

  • 1 kg of pork or veal
  • 1 kg of potatoes
  • 2 onions
  • 2 carrots
  • 2 red bell peppers
  • 1 head of garlic
  • a cup of broth
  • green parsley, ground pepper, bay leaves, salt, oil for frying

For dough - just like bread


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Finely chop the onion and simmer in 2 tablespoons oil and 2 tablespoons water. When the onion becomes translucent, add the minced meat and a pinch of salt. Boil the rice in half (until it blooms) in water with a little salt. When the meat has softened well, add the drained rice, 1 tablespoon tomato sauce, 2 tablespoons sour cream, hot and sweet paprika, salt and pepper - to taste. Mix the meat and rice mixture well and set aside.

Cabbage is cleaned, washed (desalted if necessary), finely chopped and put in two tablespoons of oil. Stir often so that it does not stick to the bottom of the pot.
After 2-3 minutes, quench with a cup of hot water and leave on the fire until the water drops and the cabbage softens. Add finely chopped dill, a tablespoon of tomato sauce, salt, pepper, thyme.

Assembly: In a heat-resistant bowl pour 2 tablespoons oil, 2 tablespoons sour cream and 3-4 tablespoons tomato sauce. Then place in layers: half of the kale, tomato sauce, all the mixture with meat and rice, tomato sauce, and finally cover with the rest of the cabbage. Spread a layer of tomato sauce on top again and add a few slices of smoked bacon for extra flavor.
The food thus placed in the tray, is placed in a well-heated oven and held for 30-40 minutes or until it begins to bubble on the edges and browns nicely on the surface.
Cluj cabbage is served hot, with sour cream and polenta.

Video: Pileci paprikas sa crvenom paprikom i sosom od pavlake (January 2022).