Meat

Stew in the oven


Ingredients for Cooking Stew in the Oven

Main Products:

  1. Pork (neck or leg) 400 grams
  2. Onion 100 grams
  3. Carrot 100 grams
  4. Sweet pepper salad 100 grams
  5. Eggplant 100 grams
  6. Cauliflower 100 grams
  7. Peas (freshly frozen) 100 grams
  8. String beans (frozen) 100 grams
  9. Potato 500 grams
  10. Tomatoes in their own juice 250 grams
  11. Tomato paste 1 tablespoon
  12. Vegetable oil 2 tablespoons
  13. Parsley to taste

Spice:

  1. Paprika 1 tablespoon (no slide)
  2. Garlic granules 1/2 teaspoon
  3. Salt 1 teaspoon or to taste
  4. Ground black pepper to taste
  • Main Ingredients: Pork, Cabbage, Potato, Onion, Carrot, Pepper
  • Serving 1 serving
  • World Cuisine

Inventory:

Kitchen scales, teaspoon, tablespoon, table fork, measuring cup, bowl - 4-5 pieces, kitchen knife - 2 pieces, cutting board - 2 pieces, paper kitchen towels, oven, non-stick metal baking dish, aluminum food foil, wooden spatula, kitchen potholders, portion plate.

Cooking stew in the oven:

Step 1: prepare the ingredients.


So, for starters, spread all the necessary ingredients on the countertop and preheat the oven to 200 degrees Celsius. In my case, washed blanched frozen peas and green beans that have undergone the same processing will be used. Therefore, everything is simple with them, we distribute them in separate bowls, put on a countertop together with mashed tomatoes with a table fork in our own juice and deal with other products.

We wash the pork, dry it with paper kitchen towels, put it on a cutting board and use a sharp kitchen knife to remove excess fat, veins, film, and also small bones from the piece, which very often remain on the meat after chopping the carcass. Then we cut it into small portions ranging in size from 2 to 3 centimeters.

Using a clean knife, we rid potatoes, carrots and onions from the peel, lettuce and eggplant from the stalks, and white cabbage from the branching stump and leaves. We wash these vegetables with parsley under a stream of cold running water and dry with paper kitchen towels. Then, in turn, lay out on a cutting board and continue the preparation. For example, lettuce cut into strips.

Carrots - rings or cubes up to 5-7 millimeters in size.

We simply sort cabbage into inflorescences.

We shred eggplants in half rings 1 cm thick.

Onion - as big as you like, you can use rings, or their half rings or quarters.

Potatoes - cubes in size from 2 to 3 centimeters.

In principle, as you can see, the shape of the slices is not important, but it is desirable that the pieces are not too large, of medium size.

Step 2: prepare processed vegetables and meat for baking.


Next we take a deep bowl and send all the chopped vegetables into it, that is, potatoes, carrots, onions, sweet pepper, eggplant, cauliflower, green beans and peas. There we add slices of raw pork, a little vegetable oil, chopped parsley, mashed tomatoes in our own juice, as well as tomato paste. Season to taste with paprika, garlic granules, salt, black pepper and gently loosen with a wooden kitchen spoon to a homogeneous consistency.

Then we transfer the resulting mixture to a non-stick or heat-resistant baking dish, leveling it with an even layer, and tighten this dish with a sheet of aluminum food foil so that there are no cracks.

Step 3: Cook the stew in the oven.


Now we check the oven and, if it has warmed up to the desired temperature, put there still raw stew on the middle rack. Without opening, bake it for one hour, for which all components of the dishes will reach full readiness.
Then, very carefully with the help of kitchen scissors, we cut the foil, remove it and stand the aromatic food in the oven 10-15 minutesso that most of the moisture accumulated at the bottom of the mold evaporates. If you have the "Top Grill" function, you can turn it on, this will leave the vegetables covered with a delicate crust, but if not, we will not be upset, and everything will turn out very tasty!

After the right time, we pull the kitchen gloves on our hands, rearrange the form on a cutting board, previously laid on the countertop, and let the odorous mixture cool slightly. After that, with the help of a kitchen spatula, we spread the stew in portions on plates and serve to the table.

Step 4: Serve the stew in the oven.


Stew in the oven is served hot as a second main course. Serve it in portions in plates, if desired, before each seasoning with chopped hard cheese or fresh finely chopped greens of dill, parsley, cilantro, basil or green onions. Also, sour cream, cream, homemade mayonnaise and, of course, fresh bread or pita bread can be a great addition to such a dish. Cook with love and enjoy delicious food!
Enjoy your meal!

Recipe Tips:

- beans and peas are not essential ingredients. They can not be put at all or replaced with any other vegetable or canned beans. But, and if you are going to take fresh versions of these products, first it is advisable to process, rinse, blanch in boiling water for a couple of minutes and only then mix with the rest of the prepared ingredients;

- An alternative to tomatoes in their own juice is a thick tomato juice of home or factory production. Also, if desired, you can use a mixture of tomatoes in your own juice and sour cream or cream in a ratio of 1: 1, that is, 125 milliliters of these ingredients;

- pork can be replaced with chopped chicken into large portions, in this case the dish will be baked a little less, only about 50-60 minutes. A good option is beef with lamb, but they must be kept in the oven for longer, about 2 hours, during which vegetables can turn into porridge. Therefore, to reduce the time, it is better to mix such meat before mixing in vegetables in a frying pan in well-heated vegetable oil before mixing with vegetables;

- the spices indicated in the recipe are not essential, use any that are suitable for meat or vegetable dishes, for example, coriander, basil, sage, hyssop, savory and others.