Traditional recipes

Potato stew with veal

Potato stew with veal

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We cut the meat into small pieces and put it on the fire with a little oil (I made the food in a cauldron, because I haven't used it for a long time). slices, carrots slices and peppers cleaned and cut into cubes and leave for a few minutes to harden then cover with water, salt, pepper, put a little mixture of Italian greens and cover with a lid and leave on the fire for more than an hour and a half or less , until the meat softens, adding water from time to time and stirring.

Meanwhile, peel the potatoes and cut them into cubes and add them over the meat and vegetables, put the peeled and finely chopped tomatoes and leave for another 10 minutes, stirring from time to time, then add the paprika, the broth and let it boil for another 10 minutes until they are ready and potatoes. Turn off the heat and sprinkle chopped parsley and dill on top, cover with a lid and leave for a few more minutes.

We clean the potatoes and cut their squares. We wash the meat.

Heat the onion, add 2 tablespoons of pepper paste put in a homemade jar.

Add the diced meat. We add the wine.

Put a lid on and let the meat penetrate, if necessary add more water. Add the spices.

After 30 minutes, put the diced potatoes over the meat.

Let it boil under the lid for another 30 minutes, if necessary add more water. At the end we put the finely chopped parsley.

We cut the cabbage as big as we want. Add olive oil. Add salt and pepper. Put 4 tablespoons of sour cream, vinegar to taste, 2 tablespoons of sugar. We mix everything well.
Serve with cabbage salad.


Hello dear lusts. Today I prepared BEEF STEW WITH POTATOES. It is very delicious, and the meat and vegetables melt in your mouth. It's an easy recipe to cook, just put everything in the pot, cover with a lid and forget about it for a while. At the end you will be pleasantly impressed by the taste and aroma. I hope you like today's recipe and enjoy it. I still wish you a tasty day and good appetite!


  • 800 gr. - beef goulash
  • 4 large potatoes
  • 3 medium carrots
  • 2 medium onions
  • 4-5 cloves of garlic
  • 150 ml. - white or red wine
  • 1 tbsp - tomato paste
  • 1 twig - rosemary
  • 2-3 bay leaves
  • 3 tablespoons - sunflower oil
  • 700 ml. - plain water
  • Salt and black pepper

For decoration:

Method of preparation:

  1. Cut the meat into cubes of about 5 cm., Then cut the carrot more chewed, onion into cubes, and garlic into thin slices.
  2. Heat the pot well over high heat. Pour a little oil and add the meat. Fry it on all sides for a few minutes. Then pour the wine on top and let it evaporate a little.
  3. Then add the onion, carrot, garlic, tomato paste, rosemary sprig and bay leaves. Season with salt, black pepper and pour over water. Mix everything together and since the stew starts to boil, turn the heat to low, put the lid on and let it boil for an hour and 20 minutes or until the meat becomes soft.
  4. When the meat is well cooked, add the potatoes cut into large pieces and season with a little more salt if necessary. Mix everything together, then cover with a lid and cook for another 20 minutes or until the potatoes are soft. Good appetite!
If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood

Ingredients Pork stew & # 8211 traditional recipe

  • 600 grams of pork leg
  • 1 tablespoon oil
  • 2 onions (230 grams had mine)
  • 2 cloves of garlic
  • 1 teaspoon paprika or 1 tablespoon concentrated pepper paste
  • 150 grams of peeled tomatoes (canned)
  • 1-2 bay leaves
  • salt and pepper
  • optional: green parsley for sprinkling (of which I had no thread)

How to prepare pork stew & # 8211 traditional recipe

1. Peel and chop the onion, crush 1 clove of garlic and cut the meat into cubes with the side of

4 cm. Sprinkle the meat with salt and pepper.

2. In a saucepan (about 3 liters volume) heat the oil over medium heat. Brown the meat cubes in oil, stirring frequently. The oil will be a little, but the pork is inevitable not to leave a little fat, so until the end, it will be enough. This thing will take about 10 minutes.

3. After the pork cubes are browned here and there (they don't have to be all brown), take them out in a bowl and set them aside. Immediately add the chopped onion and the crushed garlic clove to the remaining fat in the pan. Reduce heat to low, sprinkle with a pinch of salt and sauté onions, stirring frequently, for 10-15 minutes, until well softened. Be careful, the onion should not brown, if you notice this trend, immediately add 2-3 tablespoons of hot water to the pan.

4. As soon as the onion has softened, add the browned meat back to the pan, with all the juices it has left in the bowl. Immediately add the paprika or pepper paste and mix quickly. Cover everything with hot water, about 1 hand wide. Now put the bay leaf. Cover with a lid and simmer until the meat is tender. It took me an hour and ten minutes, depending on the tenderness of the meat. During this time, if the liquid drops too much, top up with hot water.

5. After the meat has softened, add the peeled tomatoes and the second clove of crushed garlic. Boil until the sauce decreases to taste and season with salt and pepper to taste.

Serving pork stew & # 8211 traditional recipe

Serve the hot pork stew with your favorite garnish. It goes with a simple boiled rice, natural potatoes or mashed, a polenta or even some cooked pasta. Likewise, it fits any salad of vegetables & # 8211 even a simple lettuce & # 8211 or some pickled cucumbers.

Ingredients for the beef stew recipe with vegetables

Quantities for 10 servings of stew

  • 1.5 kg of veal
  • 1 kg of yellow potatoes
  • oil
  • 1 clove of crushed garlic
  • thyme
  • salt
  • pepper
  • 2 bay leaves
  • 2 carrots
  • 1 parsnip or parsley root
  • & frac12 of celery root
  • 1 vanata
  • 3-4 onions
  • 1 handful of green parsley
  • 2 bell peppers
  • 4-5 tomatoes (or 200 g of thick tomato juice)

Method of preparation

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Autumn vegetable tart

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning

Potato stew with veal - Recipes

Yeah, no wonder I didn't recognize him if it was pasta. :) And of course, you hit me better with steak and pickles.

Food is very important to me and I like to try different things. I also tried pasta, but they didn't catch me. :) And as in the case of movies, I prefer Asians, although I don't have as much opportunity as I would like. The best meals of my life were Chinese and sushi. Sushi has a long story, it's the same as audiophiles, you're always looking for perfection and when you think you're close to it, you don't have enough and you want more. But I ate so much bad sushi in Romania that I think I'm starting to get past this stage. I should go to Japan to rekindle the passion as in the beginning. :)) Chinese restaurants but there are some really ok ones in our country, here's one example why you can find in Bucharest. In my city there were 3 Chinese restaurants: an excellent one, a mediocre one and a bad one. Two of them closed and, of course, the stupid one remained. : ((

But to return to more European lands, we ate the best pickles from the Hungarians. I don't know what the secret is, but they were exactly as spicy and sour as they should be and with a depth of taste I had never encountered anywhere else. Plus they made pickles out of anything, just like brandy. It's interesting to try something other than the classic cucumbers and donuts. It's like I see in your picture a carrot and a tomato, are they still pickled?

waiting for the lamb. and not only.

vegetable cream soup. it seems that the carrot definitely wants to stand out.
Attachment 3069
pan-fried mushrooms, stuffed with tails and vegetables.
Attachment 3075
Attachment 3077
rice with spinach, my favorite during this period.
Attachment 3071
Attachment 3073

Merry Christmas everyone! This year, instead of cakes, I had fun with some forms of chocolate.

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Method of preparation

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Autumn vegetable tart

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning

Veal stew with red wine

The last week was quite hectic and I didn't spend too much time in the kitchen. But here we go back to our pots, as usual. The gloomy weather urges us to prepare full meals, cooked over low heat. I have chosen to present you a veal stew with red wine, served with a mamaliguta aburinda. If you follow us on our accounts facebook and instagram, you will definitely remember the video posted with this recipe. Nice weekend, dear ones!

Ingredients for 3-4 servings:

● 700 g diced veal (we chose to cut it into cubes as small as possible)

● 2 cloves of garlic cut into thin slices

● 1 can of whole peeled tomatoes

● 2 tablespoons olive oil

● 500 ml of red wine + 250 ml of hot water

● salt, pepper, paprika, dried thyme, 2 bay leaves

Method of preparation:

1. Heat the oil in a pot and cook the onion together with the garlic, until it becomes translucent, slightly golden.

2. Add the meat and stir constantly, until the meat turns brown (not brown, not fried).

3. Add the bay leaves, dried thyme and red wine, mixed with hot water. Let it simmer over a good heat for about 1 hour and a half, then add the canned tomatoes and season with salt, pepper and paprika. Let it simmer for another half an hour, until the meat is tender.

Serve hot stew, sprinkled with green parsley and polenta, in our case. You can serve it with any other garnish you like.

Potato stew with chorizo

This recipe is part of the fall & # 8211 winter season. A plate of hot food, a bowl of pickles and maybe some bread warm, that's all we need for the weekend. The secret of this stew? A good piece of chorizo spicy, brought directly from Spain.

Ingredients for 4 servings:

• 1 kg of potatoes
• 400 g onion
• 2 cloves of garlic
• 250 g spicy chorizo
• 2 tablespoons oil
• 1 bay leaf
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried thyme
• 250 ml of tomato juice
• salt pepper
• chopped parsley

Method of preparation:

1. Chop the onion and garlic and fry in oil. Peel the potatoes and cut into suitable cubes.
2. Chorizo cut the slices. Put the potatoes, carrots and chorizo ​​over the hardened onions.
3. Add salt, pepper, paprika, thyme and bay leaf. Mix well and add water and tomato juice to cover the potatoes.
4. Cover with a lid and simmer for about 35 minutes, until potatoes are cooked through.
5. Season with salt and add chopped parsley.