What to cook from stew?

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Sunday, April 22, 2020 20:24 + to quote book

Stewed dishes are quick and easy to prepare and always turn out tasty, satisfying and nutritious. Canned meat will come to the rescue when you need to feed your family in a short time or when you don’t have fresh meat on hand at the right time.

What to cook from stew?

Recipes with stewed meat will surprise you with their variety and possible variability.

1. You can quickly get an appetizing second dish by adding heated canned food to pasta, mashed potatoes, boiled or baked vegetables.
2. Any cereal porridge with stew is quick and easy to prepare
3. Pilaf cooked with the addition of stew or as a main course is incredibly tasty.
4. Instead of fresh meat, you can use canned meat to prepare roasts, stewed vegetables, stews, pies or casseroles.
5. Dishes made from beef stew, canned pork, poultry, and rabbit are equally tasty.

How to cook pasta with stew?

Navy-style pasta with stewed meat is a recipe that will help out in times of catastrophic lack of time for cooking. In just 20 minutes you can cook a delicious lunch or dinner and feed your hungry family plenty of it. Carrots can be excluded from the recipe or, on the contrary, the composition of the fry can be expanded by adding other vegetables.

Ingredients:

• stew - 1 can;
• pasta – 200 g;
• onions and carrots - 1 pc.;
• vegetable oil and butter – 30 g each;
• salt, pepper, herbs.

Preparation

1. Boil the pasta, drain, season with butter.
2. Fry the onions and carrots in vegetable oil, add the stew, heat for 5 minutes, adding spices and herbs at the end.
3. Mix pasta with fried stew and vegetables and serve immediately.

Pearl barley porridge with stewed meat

The meal will be not only tasty, but also incredibly healthy if you prepare stew with barley. The latter can be cooked in the traditional manner on the stove in a saucepan, steam the cereal for 12 hours in a thermos, or entrust the preparation of porridge to a multicooker by selecting the appropriate mode and setting the timer for 2 hours.

Ingredients:

• stew - 1 can;
• pearl barley – 200 g;
• onions – 1 pc.;
• carrots – 2 pcs.;
• garlic – 1-2 cloves;
• vegetable oil and butter – 30 g each;
• salt pepper.

Preparation

1. The pearl barley is soaked for 6 hours, washed and boiled on the stove in water for 1 hour.
2. Add butter to the porridge.
3. Fry onions and carrots in vegetable oil, adding garlic and stew at the end.
4. Add cooked porridge to fry.
5. The pearl barley and stew are heated together for 3-5 minutes and served.

Pilaf with stewed meat

Pilaf cooked with stew cannot be called classic, but the dish manages to taste quite decent and is easy to prepare. You can make the recipe in a saucepan on the stove, in a cauldron outdoors on a fire, or in a slow cooker. The set of added spices can be compiled individually from preferred components, including cumin, barberry, saffron, coriander and others.

Ingredients:

• stew – 500 g;
• rice – 1.5 cups;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• garlic – 1 head;
• vegetable oil – 50 ml;
• salt, spices for pilaf.

Preparation

1. Fry onions and carrots in oil.
2. Add stew and spices.
3. Pour in 2.5-3 glasses of water, add washed rice.
4. Cook the rice and stew until the moisture evaporates, without stirring and maintaining moderate heat.

Stewed soup - recipe

The stewed dishes prepared for the first course are tasty and nutritious. The hot dish can be filled with all kinds of vegetables, cereals, and legumes. Pea soup with canned meat is especially aromatic. If desired, you can add a slice of fried smoked sausage, brisket or bacon.

Ingredients:

• stew – 300 g;
• peas – 200 g;
• water – 2.5 l;
• onions – 1 pc.;
• carrots – 1 pc.;
• garlic – 1 clove;
• vegetable oil – 30 ml;
• salt, pepper, bay, herbs.

Preparation

1. The peas are soaked for 10-12 hours, washed and boiled in water until almost tender.
2. Add potatoes and cook for 10 minutes.
3. Add stewed meat, fried onions, carrots and garlic to the soup, add seasonings.
4. Cook the pea soup with the stew for another 5 minutes, serve hot with herbs.

Borscht with stewed meat – recipe

Like other stewed first courses, borscht will be satisfying, nutritious and will allow you to avoid preparing a second dish for lunch. Instead of tomato paste, you can use grated fresh tomatoes, tomato juice or sauce. At the end of cooking, taste the hot food and add a little sugar if necessary.

Ingredients:

• stew – 300 g;
• cabbage – 300 g;
• potatoes – 5 pcs.;
• tomato paste – 2 tbsp. spoons;
• onions – 2 pcs.;
• carrots – 1 pc.;
• garlic – 1 clove;
• bell pepper – 0.5 pcs.;
• vegetable oil – 30 ml;
• vinegar – 0.5 teaspoon;
• salt, pepper, bay, herbs.

Preparation

1. Place chopped potatoes and cabbage in a saucepan, add water and cook until soft.
2. Fry beets, carrots and onions separately in oil until soft.
3. Combine the two fried dishes, add paste and vinegar and heat together for 5 minutes.
4. Transfer the dressing into a saucepan, add the stew, seasonings, and garlic.
5. Warm up the borscht with the stew for another 5 minutes, serve with herbs.

How to cook potatoes with stew?

The stew can be complemented with boiled, mashed or fried potatoes. In the latter case, it is more important than ever to pre-fry the canned food separately until the moisture has completely evaporated, so that the potato slices do not become soggy from the juices and remain golden brown. Serve the dish with fresh vegetables or pickles.

Ingredients:

• stew – 500 g;
• potatoes – 700 g;
• onions – 1 pc.;
• vegetable oil – 50 ml;
• salt, pepper, herbs.

Preparation

1. Fry the potatoes until half cooked.
2. Add onion, fry vegetables until fully cooked.
3. Separately, fry the stew, allowing the juices to evaporate, and transfer to the potatoes.
4. Fried potatoes and stew are heated together for 3 minutes, sprinkled with finely chopped herbs and served.

Buckwheat with stew in a frying pan

Stewed dishes such as buckwheat porridge are especially popular due to their excellent taste and quick preparation. You can simply add canned food to the traditionally cooked porridge or use the recommendations of this recipe and cook the dish in a common container: a deep frying pan or a saucepan.

Ingredients:

• stew - 1 can;
• buckwheat – 150 g;
• tomato sauce – 2 tbsp. spoons;
• mushrooms – 100 g;
• onions – 1 pc.;
• vegetable oil – 50 ml;
• salt, pepper, spices, dill.

Preparation

1. Fry onions and mushrooms in oil.
2. Add the stew and heat with stirring for 5 minutes.
3. Season the resulting roast and add the tomato.
4. After 2 minutes, add buckwheat, heat for a minute, pour in 400 ml of water, cover the container with a lid.
5. After all the moisture has been absorbed, the finished buckwheat porridge with stew is served with chopped dill.

Stew gravy

Appetizing stewed goulash is prepared much faster than the original, and is completely equal in taste. The dish will be an excellent accompaniment to a cereal or potato side dish or boiled pasta. A mixture of frozen vegetables can be replaced with a mix of fresh bell peppers, green peas, and celery.

Ingredients:

• stew – 500 g;
• mixture of frozen vegetables – 300 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• tomato paste – 2 tbsp. spoons;
• vegetable oil – 50 ml;
• salt, pepper, spices.

First courses of stewed meat

We will describe several recipes for what can be prepared from stewed meat for the “first course”.

Soup kharcho

This soup is a classic dish of Georgian cuisine. It is incredibly simple, easy to prepare and has a rich taste. Its cooking time is noticeably reduced due to the fact that there is no need to boil the meat. This soup contains the spicy smell of spices, juicy beef and tender vegetables. It tastes perfect with sour cream and green onions.

Ingredients:

• Stewed beef – 550 gr.;
• Water – 2.5 l.;
• Onions – 100 gr.;
• Carrots – 1 pc.;
• Bell pepper – 2 pcs.;
• Tomato – 1 pc.;
• Tomato paste – 3 tbsp. l.;
• White cabbage – 450 gr.;
• Potatoes – 350 gr.;
• Bay leaf – 1 pc.;
• Allspice – 10 pcs.;
• Khmeli-suneli – 8 g;
• Vegetable oil – 25 gr.;
• Salt, pepper, herbs - to taste.

Cooking process:

1. Melt the fat that is in the can of beef in a frying pan with vegetable oil.
2. Fry medium-sized chopped onion, bell pepper, tomato, and carrots cut into strips.
3. Mix tomato paste with vegetables, sprinkle with suneli hops, dilute with water and cook for 10-12 minutes.
4. Chop the beef into small pieces with a fork.
5. Fill a large saucepan with 2.5 liters, pour beef into it, cook at maximum heat until the water boils.
6. Thinly cut the cabbage and potatoes into strips, add them to the pan along with the bay leaf, 10 allspice peas and stir. We wait until it all boils, reduce the heat to medium.
7. Add the roast to the soup, set the heat to maximum and cook for exactly 4 minutes.
8. Turn off the heat and let it brew for 10-15 minutes.

Pea soup

Pea soup is one of the most delicious and nutritious; it combines a pleasant garlic aroma and the rich taste of meat and vegetables. When boiling peas, you can completely soften them, puree them, or keep them whole. The soup goes well with pork. It is quite inexpensive and anyone can make it. Rye bread, croutons and smoked meats are suitable as a side dish for the soup.

Ingredients:

• Stewed pork – 300 gr.;
• Water – 3 l.;
• Onions – 2 pcs.;
• Carrots – 2 pcs.;
• Peas – 600 gr.;
• Bell pepper – 1 pc.;
• Tomato paste – 2 tbsp. l.;
• Potatoes – 200 gr.;
• Garlic – 4 cloves;
• Vegetable oil – 30 gr.;
• Salt, pepper, herbs - to taste.

Cooking process:

1. Cut the pork into medium-sized pieces. Fry over medium heat until a light crust appears.
2. Finely chop the onion, garlic, bell pepper, and grate the carrots.
3. Fry the onion and garlic, when the first one becomes transparent, add carrots, bell pepper and tomato paste, cook for 10 minutes.
4. We wash the peas, pour them into a saucepan and fill them with water.
5. As soon as the soup boils, set the gas to minimum. Cook for one hour, stirring every 10 minutes. 20 minutes before cooking, add potatoes.
6. Place the other ingredients in the pan, stir and let sit for 5-10 minutes.

What to cook from stew

For the dough: flour – 400 g sugar – 100 g milk – 150 ml eggs – 2 pcs. a pinch of salt dry yeast – 7 g butter – 50 g.

Step-by-step recipe to surprise guests with pies with potatoes and stew

1. Pour yeast into a large bowl, add sugar and milk, mix.

2. Sift flour and salt into a bowl, beat in eggs and softened butter, knead the dough.

3. Transfer the dough to a floured surface and knead for 5-6 minutes until it becomes smooth and elastic. Place it back in the bowl, cover with a towel and leave in a warm place for 1.5 hours.

4. Meanwhile, prepare the filling: peel the potatoes, chop them coarsely and cook until tender.

5. Peel the onion, chop finely and sauté until transparent.

6. Separate the stew into fibers.

7. Mash the finished potatoes together with milk, add onion and stew to it, mix.

8. Punch down the risen dough and knead again.

9. Divide the dough into 10-12 parts, roll each into a thin flat cake, lay out the filling, and make pies. Place the finished pies on a baking sheet covered with parchment and leave for 15 minutes.

10. Preheat the oven to 200 degrees and bake the pies for 25-30 minutes.

Step-by-step recipe to please your loved ones with spicy Bulgarian soup

1. Wash the lentils, add 0.5 liters of water, and put on fire. As it boils, add cold water in two more additions.

2. Heat a little vegetable oil in a frying pan with a thick bottom.

3. Cut onion, carrots, bell pepper into cubes.

4. Fry onions and carrots in a frying pan, then add bell pepper and tomato paste.

5. Peel the potatoes, cut them into cubes, pour them into a saucepan with lentils.

6. Add finely chopped chili pepper and stew to the vegetable mixture in a frying pan, simmer for 5-7 minutes.

7. Place the vegetable mixture in a saucepan with potatoes and lentils, add salt and pepper, and cook for another 5-7 minutes.

8. Add finely chopped garlic to the pan and leave to simmer under the lid for 2-3 minutes.

pork stew – 1 can canned beans with chili – 1 can ketchup or tomato paste – 1 cup cucumber pickle – 1.5 cups bacon – 4 strips onion brown sugar – ½ tbsp.

Step-by-step delicious and quick recipe for pork with beans in mustard sauce

1. Set the oven to preheat to 180 degrees.

2. In a large form, mix the stew, beans, sugar, ketchup, mustard and brine.

3. Thinly slice the onion and cut the bacon into thin slices. We spread both of them on top of the bean-meat mixture in a thin layer.

4. Bake in the oven for about an hour until the bacon is crispy.

5. Take the finished beans out of the oven, cool slightly, mix and serve.

According to regulatory documents, stewed meat can be stored for up to 5 years, but there are well-known cases when cans of stewed meat from the times of the Patriotic War were opened and the meat inside was perfectly preserved.