Recipe for stewed pork in a pan. Meat in a pan with onions and carrots How to cook pork with onions and carrots

07.03.2022 Bakery products

Wanting to prepare a hearty snack for lunch and dinner without spending a lot of time and effort, housewives often choose meat with onions and carrots, which is easiest to fry or stew in a pan. This dish can be served with almost any side dish, but is satisfying on its own. If you have crumbly porridge, rice or pasta as a side dish, you should cook meat with gravy. Fried meat without sauce is more suitable for vegetable stew or salad. Soft and tender meat is obtained in sour cream. There are a lot of recipes by which you can cook pork or beef with carrots and onions in a pan, and they are all good in their own way.

Cooking features

There are many recipes for this dish, but there are a few general settings.

You can fry or stew any type of meat in a pan, but keep in mind that beef will take longer to cook than pork and you will need to take more sauce and vegetables to soften it.
The meat will cook faster and be softer if it is pre-marinated. For this, the same marinade options are suitable as for barbecue.
Gourmets claim that fresh or chilled meat is more juicy than frozen. However, the difference will be almost imperceptible if the frozen meat product is allowed to thaw in natural conditions, avoiding a sharp temperature drop. You need to defrost the meat in the refrigerator, in extreme cases - at room temperature. If you try to speed up the process with a microwave or warm water, you will make a mistake that will no longer be corrected.
If you are going to cook meat in a pan, you need to cut it into small pieces, otherwise it may overcook on top, remaining almost raw inside.
Carrots are usually cut into thin strips or grated. Onions are usually offered to be cut into thin half rings, sometimes into small cubes.
Choose seasonings according to the type of meat: ground black pepper is more suitable for beef, red pepper, turmeric for pork, garlic and cumin for lamb.

Meat cooked in a frying pan with carrots and onions is served, usually with a side dish. For this, mashed potatoes, vegetable stew, buckwheat, rice and pasta are suitable. If the garnish is dry, do not forget to pour it with gravy.

Meat with onions and carrots with gravy

meat (tenderloin or fillet) - 0.5 kg;
onions - 100 g;
carrots - 100 g;
flour - 50 g;
water - 0.75 l;
salt, spices - to taste;
tomato paste - 50 ml.

Cooking method:

Wash the meat, dry with a napkin. Remove film. Remove fat and other unnecessary fragments.
Cut the meat across the grain into pieces about 1.5–2 cm thick, beat lightly. Cut the chops into small pieces.
Scrape, wash the carrots. Dry with a napkin. Grind on a grater with medium or even small holes.
Free the onion from the husk, cut into small pieces.
Heat the oil in a deep frying pan, put the meat in it. Brown it over medium heat.
Sprinkle meat with salt and spices, add chopped vegetables. Fry them for 5 minutes along with the meat.
Sprinkle the meat and vegetables with flour, fry for 2-3 minutes.
Dilute tomato paste with hot boiled water. Pour the resulting liquid over the meat. Stir.
Turn off the fire. Stew the meat in the sauce under the lid until it becomes soft. The exact time depends on the type of meat and the size of the pieces.

Video recipe for the occasion:

Such meat is served with a side dish and gravy in which it was stewed.

Grilled meat with onions and carrots (no gravy)

meat (preferably pork) - 0.6 kg;
onions - 0.2 kg;
carrots - 150 g;
tomatoes - 0.3 kg;
soy sauce - 60–80 ml;
refined vegetable oil - how much will it take;
seasonings - to taste;
water - 120 ml.

Cooking method:

Wash the meat, pat it dry with a kitchen towel. Remove films, veins, excess fat.
Cut the pulp into medium-sized bars, put in a bowl.
Pour soy sauce into the meat, mix the product with your hands. Leave for half an hour.
Cut the tomatoes crosswise on the side opposite the stalk.
Boil water in a saucepan, dip the tomatoes in it. After 2 minutes, fish them out with a slotted spoon and transfer them to a container filled with cold water.
Peel the cooled tomatoes from the skin and cut into medium-sized pieces of arbitrary shape.
Wash and peel the onions and carrots.
Grind the carrots on a grater designed for preparing Korean salads, or on a regular grater with large holes.
Cut the onions into thin half-rings or quarters of the rings, if the heads are large.
In a deep frying pan, heat the oil, put the meat in the pan (along with the sauce).
Sear the meat over medium heat, stirring with a spatula, for 20 minutes.
Add onions and carrots to the meat. Fry foods together for 10 minutes.
Add water, turn off the fire. Cover the pan with a lid and simmer the dish until the meat is cooked.
After removing the lid and increasing the heat, boil off the excess water.
Lower the heat again, salt, season the meat, add the tomatoes. Stew the food for 10 minutes, after which it can be served at the table.

Despite the fact that the meat according to this recipe is cooked without gravy, it turns out tender and juicy. The recipe is best suited for pork.

Meat stewed in a pan in sour cream with onions and carrots

beef - 0.5 kg;
onions - 100 g;
garlic - 2 cloves;
carrots - 100 g;
tomato paste - 50 ml;
sour cream - 0.25 l;
water - 0.2 l;
salt, spices - to taste;
refined vegetable oil - how much will it take;
wheat flour - 40 g.

Cooking method:

Wash and dry the meat, remove all excess. Cut the meat pulp into cubes about 2 cm in size or bars.
Prepare the sauce: mix sour cream with tomato paste and garlic passed through a press, dilute the resulting mass with boiled water.
Free the onion from the husk and cut into thin halves of the rings.
Clean the carrots, cut into strips.
Heat the oil in a large skillet, fry the meat until golden brown.
Add carrots and onions to the meat, fry them together for 10 minutes.
Sprinkle meat and vegetables with salt, seasonings, mix.
Sprinkle the fried foods with flour, mix again.
Pour the prepared sauce into the pan. Stew meat with vegetables in it over low heat under a lid until the meat is soft.

Sour cream sauce, in which meat was stewed, can be used instead of gravy.

Meat cooked in a pan with onions and carrots is one of the most popular dishes in the world. Almost any side dish goes with it. You can cook the dish with or without gravy. Especially soft is the meat stewed with vegetables in sour cream.

Braised pork with onions and carrots, an inseparable trio, the basis of many dishes. Add rice, it will turn out, but if you put tomato paste, then this is already. The best part is that this dish is very easy to make. And it is so versatile that it will go with absolutely any side dish.

For cooking you will need:

Pork-300 gr.
Carrot-1 pc.
Bulb-1pc.
Salt, pepper and spices to taste.
Vegetable oil for frying.

To make the meat in this dish juicy, it is important to send onions to the pan first. Since, if the pork is put in first, it will release liquid, its own juice, thus it will be dry and hard.

Peel the onion, cut into small sticks. Fry in vegetable oil until golden brown, stirring occasionally.

Pork cut into small pieces, as for goulash.

We send to onions.
We clean the carrots, wash them under running water. Three on a coarse grater.

Then we send carrots to pork, salt, pepper. Fry until golden brown.
Pour a glass of water and simmer on a small heat for half an hour.

Braised pork with onions and carrots is ready. Enjoy the taste. Enjoy your meal.

There are many recipes for this dish, but there are a few general settings.

You can fry or stew any type of meat in a pan, but keep in mind that beef will take longer to cook than pork and you will need to take more sauce and vegetables to soften it.
The meat will cook faster and be softer if it is pre-marinated. For this, the same marinade options are suitable as for barbecue.
Gourmets claim that fresh or chilled meat is more juicy than frozen. However, the difference will be almost imperceptible if the frozen meat product is allowed to thaw in natural conditions, avoiding a sharp temperature drop. You need to defrost the meat in the refrigerator, in extreme cases - at room temperature. If you try to speed up the process with a microwave or warm water, you will make a mistake that will no longer be corrected.
If you are going to cook meat in a pan, you need to cut it into small pieces, otherwise it may overcook on top, remaining almost raw inside.
Carrots are usually cut into thin strips or grated. Onions are usually offered to be cut into thin half rings, sometimes into small cubes.
Choose seasonings according to the type of meat: ground black pepper is more suitable for beef, red pepper, turmeric for pork, garlic and cumin for lamb.

Meat with onions and carrots with gravy

meat (tenderloin or fillet) - 0.5 kg;
onions - 100 g;
carrots - 100 g;
flour - 50 g;
water - 0.75 l;
salt, spices - to taste;
tomato paste - 50 ml.

Wash the meat, dry with a napkin. Remove film. Remove fat and other unnecessary fragments.
Cut the meat across the grain into pieces about 1.5–2 cm thick, beat lightly. Cut the chops into small pieces.
Scrape, wash the carrots. Dry with a napkin. Grind on a grater with medium or even small holes.
Free the onion from the husk, cut into small pieces.
Heat the oil in a deep frying pan, put the meat in it. Brown it over medium heat.
Sprinkle meat with salt and spices, add chopped vegetables. Fry them for 5 minutes along with the meat.
Sprinkle the meat and vegetables with flour, fry for 2-3 minutes.
Dilute tomato paste with hot boiled water. Pour the resulting liquid over the meat. Stir.
Turn off the fire. Stew the meat in the sauce under the lid until it becomes soft. The exact time depends on the type of meat and the size of the pieces.

Such meat is served with a side dish and gravy in which it was stewed.

Grilled meat with onions and carrots (no gravy)

meat (preferably pork) - 0.6 kg;
onions - 0.2 kg;
carrots - 150 g;
tomatoes - 0.3 kg;
soy sauce - 60–80 ml;
refined vegetable oil - how much will it take;
seasonings - to taste;
water - 120 ml.

Wash the meat, pat it dry with a kitchen towel. Remove films, veins, excess fat.
Cut the pulp into medium-sized bars, put in a bowl.
Pour soy sauce into the meat, mix the product with your hands. Leave for half an hour.
Cut the tomatoes crosswise on the side opposite the stalk.
Boil water in a saucepan, dip the tomatoes in it. After 2 minutes, fish them out with a slotted spoon and transfer them to a container filled with cold water.
Peel the cooled tomatoes from the skin and cut into medium-sized pieces of arbitrary shape.
Wash and peel the onions and carrots.
Grind the carrots on a grater designed for preparing Korean salads, or on a regular grater with large holes.
Cut the onions into thin half-rings or quarters of the rings, if the heads are large.
In a deep frying pan, heat the oil, put the meat in the pan (along with the sauce).
Sear the meat over medium heat, stirring with a spatula, for 20 minutes.
Add onions and carrots to the meat. Fry foods together for 10 minutes.
Add water, turn off the fire. Cover the pan with a lid and simmer the dish until the meat is cooked.
After removing the lid and increasing the heat, boil off the excess water.
Lower the heat again, salt, season the meat, add the tomatoes. Stew the food for 10 minutes, after which it can be served at the table.

Despite the fact that the meat according to this recipe is cooked without gravy, it turns out tender and juicy. The recipe is best suited for pork.

Meat stewed in a pan in sour cream with onions and carrots

beef - 0.5 kg;
onions - 100 g;
garlic - 2 cloves;
carrots - 100 g;
tomato paste - 50 ml;
sour cream - 0.25 l;
water - 0.2 l;
salt, spices - to taste;
refined vegetable oil - how much will it take;
wheat flour - 40 g.

Wash and dry the meat, remove all excess. Cut the meat pulp into cubes about 2 cm in size or bars.
Prepare the sauce: mix sour cream with tomato paste and garlic passed through a press, dilute the resulting mass with boiled water.
Free the onion from the husk and cut into thin halves of the rings.
Clean the carrots, cut into strips.
Heat the oil in a large skillet, fry the meat until golden brown.
Add carrots and onions to the meat, fry them together for 10 minutes.
Sprinkle meat and vegetables with salt, seasonings, mix.
Sprinkle the fried foods with flour, mix again.
Pour the prepared sauce into the pan. Stew meat with vegetables in it over low heat under a lid until the meat is soft.

Sour cream sauce, in which meat was stewed, can be used instead of gravy.

Pork fried with vegetables

Pork fried with onions and carrots (with vegetables)

Fried pork with onions is a simple and tasty dish, if you add carrots, then the taste becomes softer and richer, and if you also add tomatoes, then it is spicier. In principle, you can fry pork with what is at hand, it is not necessary to use all the vegetables, but onions in combination with carrots always win.

600 g pork
2 onions
1 large carrot
3 tbsp soy sauce
2 tomatoes
vegetable oil for frying
salt, ground black pepper to taste

Recipe for fried pork with onions and vegetables:

Any part is suitable for this recipe, you can cook pork tenderloin, neck or chop.

So, cut the pork into thin sticks, put in a cup and mix with soy sauce.

Leave to marinate in it for 30 minutes.

Then heat the vegetable oil in a frying pan and put the pork there along with the sauce.

Fry the pork pieces, stirring from time to time in a pan for 20 minutes.

During this time, it is necessary to wash and peel the onions and carrots.

Grate the carrots on a coarse grater, chop the onion quite finely.

Put them in a pan with the meat, you can add a little water and simmer until it boils away, and then fry the carrots and onions along with the meat.

10 minutes before readiness, add grated tomatoes and stew them with meat and vegetables, I added a tomato dressing, which I always close for the winter.

Then add ground black pepper for spice.

All! Delicious fried pork with onions and vegetables is ready!

That's all for today! Cook with pleasure and share your impressions in the comments. Subscribe to new recipes to always be up to date with the news of the site Delicious food

Beef stew with onions and carrots

Option 1: Classic recipe for beef stew with onions and carrots

Do you prefer beef to other types of meat? Then try to make it with the most popular vegetables in different dressings. The latter can be made on the basis of sour cream, tomato paste and garlic. In addition, in this selection, we will suggest using a variety of ingredients to make beef stew with onions and carrots even tastier.

Ingredients:

kilogram of beef back;
two bay leaves;
600 grams of purified water;
a few black peppercorns;
190 grams of onions;
120 grams of fresh carrots;
ground pepper and rock salt to taste;
odorless oil for frying.

Step-by-step recipe for beef stew with onions and carrots

Clean the back of the beef. Then wash the piece. Dry on all sides with a towel. Cut into small pieces on a cutting board.

In addition, peel the onions and a couple of carrots. Also rinse and immediately chop in any way.

Pour odorless oil into a deep frying pan. Throw in all the carrots and onions. Mix in a circular motion. Fry one or two minutes.

At the next culinary stage, carefully lay the prepared meat pieces. Transferring to different sides, fry for a few more minutes.

Simmer beef stew with onions and carrots for an hour until the meat is soft and the fragrant broth evaporates.

Before serving, it is recommended to completely cool the beef pieces with vegetables, so that they become even more juicy and tender. As for the side dish, mashed potatoes, boiled pasta or rice are perfect for this meat dish. Also do not forget about different pickles.

Option 2: A quick recipe for stewed beef with onions and carrots in a slow cooker

How to make beef tenderloins quickly? We recommend transferring their preparation to a slow cooker, where, under a closed lid, the meat will turn out to be exceptionally tender and amazingly aromatic.

Ingredients:

a pound of lean beef goulash;
490 grams of water for the broth;
large carrots and onions;
rock salt;
a little odorless oil;
6-7 black peppercorns;
two medium laurels.

How to quickly cook beef stew with onions and carrots

Peel carrots and onions. Rinse in clean water. After drying with napkins, chop. Any method.

Pour a little oil (sunflower) into the bowl. Warm up in the "Frying" mode. Drop both roots. Fry for a couple of minutes under a closed lid.

At this time, wash the beef pieces. Get wet each. Place in a bowl with roast. Snap the cover back on. Continue cooking for another five minutes.

After the time written above, pour all the water inside. Also place the laurel, add salt and add all the peppercorns.

Switch the slow cooker to “Extinguishing” and simmer for another half hour under the latched lid. Then open the machine and boil the fragrant broth to the desired volume. This will take 5 to 15 minutes. Beef stew with onions and carrots is ready to serve.

Due to the fact that we will stew beef goulash with root vegetables in a slow cooker, the meat will come out tender and soft for a relatively short time. As for spices, it is permissible to experiment with them. Everything will depend on your own taste.

Option 3: Braised Beef with Potatoes, Onions, and Carrots

To prepare a ready-made dish (meat plus a side dish), we recommend including fresh potatoes in the recipe. It will turn out satisfying and very tasty!

Ingredients:

a kilo of potatoes;
a kilo of medium-fat beef;
300 grams of onions;
200 grams of carrots;
liquid oil for frying;
a liter of boiling water;
laurel and rock salt;
black peppercorns.

How to cook

Peel the used vegetables, then wash thoroughly. On a clean cutting board, chop the onion, dice the potatoes and grate all the carrots.

Now wash the medium-fat beef piece and, after blotting with a towel, chop into small pieces. Weight is the same.

Add vegetable oil to a suitable cauldron. Place on the middle burner. Ignite.

Throw in all the vegetables with meat. Stirring with a wooden or silicone spatula, fry for ten minutes.

Simmer under a covered lid for about an hour, during which the broth will almost boil away, and the meat and potatoes will become soft. Before serving beef stew with onions and carrots for lunch, insist and cool partially.

If you happen to have fresh herbs on hand, be sure to include them in the composition of the dish. By the way, if desired, it is permissible to replace it with a dried version or ready-made prefabricated seasonings. It all depends on your own preferences.

Option 4: Beef stew with pearl barley, onions and carrots

Do you want to cook beef with any large? Then stop your choice on pearl barley. Both ingredients are cooked long enough, which means they will become soft at the same time.

Ingredients:

a glass of dry barley;
poured medium fat beef;
ground pepper and salt (stone);
205 grams of sour cream;
two glasses of purified water;
110 grams of carrots;
150 grams of onion (yellow, onion);
vegetable sunflower oil;
meat seasonings to taste.

Step by step recipe

Sort dry barley, removing pebbles and spoiled grains. Wash in a sieve from dust. Set aside.

Peel onions, beef and carrots. Then rinse everything. Chop the first, cut the second into pieces of equal weight, and finely grate the third.

Pour refined oil into the bottom of a suitable cauldron. Ignite at medium temperature. Throw in carrots, beef and onions. Fry.

After eight minutes, pour a couple of glasses of clean water. Also introduce rock salt and meat seasonings. Spice up.

Now fill in the prepared barley. Mix in a circular motion. Leave the ingredients to cook for half an hour until pearl barley is cooked.

Then pour in all the sour cream and mix well the stewed beef with onions and carrots. To languish the same amount, reducing the power of fire to a minimum. If the liquid evaporates quickly, add water or sour cream.

In addition to the fact that it is important for us to achieve softness of the meat, in this case it will be necessary to monitor the condition of the barley. This cereal is boiled for a long time, so it is often made with beef. Within an hour, both ingredients can become soft, saturated with the flavor nuances and aromas of each other.

Option 5: Braised beef with vegetables in garlic dressing in the oven

Do you prefer meat dishes with a brighter and richer flavor? Then make beef with different vegetables and the obligatory addition of fragrant garlic.

Ingredients:

250 grams of onions;
150 grams of carrots;
750 grams of beef;
250 grams of zucchini;
350 grams of fresh tomatoes;
200 grams of red sweet pepper;
a bunch of dill;
five garlic cloves;
sunflower oil in a cauldron;
seasonings and salt in meat;
one and a half cups of boiling water.

How to cook

Process and wash the vegetables indicated in the list. Chop the bell pepper into thin bars, grate the carrots, cut the zucchini into small cubes, chop the onion, push the garlic, chop the greens, and remove the skin from the tomatoes and divide into slices.

Wash the medium-fat beef piece, blot it with a towel and cut it into suitable identical pieces on a clean cutting board.

Add a little oil to the pot. Ignite on the stove. Fry all vegetables (except garlic and herbs) with meat for 6-7 minutes.

Then remove the container from the fire. Add garlic, water, seasonings and herbs. Salt and stir.

Put the cauldron with all the contents in a hot oven. Cook beef stew with onions and carrots at 195 degrees for about an hour. Before serving for lunch or dinner, let it brew well. Serve hot with pickles or vegetable salad.

As for adding water, it all depends on the amount of juice that the vegetables will release. You may not need to add boiling water at all. Look at the situation and adjust the amount of liquid depending on the result.

Option 6: Spicy beef stew with onions and carrots

We will make the last version of beef in a very spicy and spicy dressing based on tomato paste with the addition of fragrant cilantro and garlic.

Ingredients:

150 grams of carrots;
200 grams of onion;
690 grams of lean beef;
small chili pod;
5-6 grams of fresh cilantro;
30 grams of tomato paste;
750 grams of boiling water for dressing;
garlic cloves;
liquid oil in a frying pan;
rock salt and allspice to taste.

Step by step recipe

Process both of these root crops, then wash them. Chop the onion on a cutting board, and rub the carrots on a metal grater.

Now cut into pieces of medium-fat beef, which before that needs to be thoroughly washed and, if necessary, cleaned.

Also chop the chili pod, fresh cilantro and garlic cloves. Pour oil into a deep frying pan with a wide flat bottom. Ignite.

Put carrots and onions inside. After a few moments, add the beef. Cook the ingredients for another four to five minutes.

Simmer the meat on the smallest fire for about fifty minutes. As soon as the spicy tomato dressing has evaporated, the beef stew with onions and carrots will be ready.

Looking to give this beef variant some South American culinary flavors? Then add a sufficient amount of canned beans to the recipe. By the way, instead of the paste dissolved in boiling water, it is permissible to use a couple of glasses of tomato juice.

Pork in a pan with onions and carrots

Today we cook in a pan the main dish for any side dish: rice, buckwheat, millet, pearl barley, bulgur, other cereals, all kinds of pasta, potatoes. Stew the pork pulp with onions and carrots in a mixture of sour cream and tomato paste. But by changing the sauce for gravy, it's easy to get a new taste. There can be crushed hot peppers with tomatoes and garlic inspired by Mexican cuisine, sauces based on spicy curry or other Indian seasonings, soy sauce with or without honey in the style of Asian cuisine - the list is essentially endless.

Ingredients

To cook pork with onions and carrots in a pan at home, take the products from the list. If the meat is frozen, thaw first.

In the piggy bank of my recipes there is already an example of tomato-sour cream sauce. Cook on it or just mix sour cream with tomato paste (in approximately equal proportions) and a spoonful of wheat flour to thicken.

Use lean refined oil, suitable for frying.

The juicier the carrot, the better. When in season, choose young ones, especially those that are sweet and full of moisture. After peeling, carrots are three large chips or cut into thin long strips.

We chop the onion in half rings. We cut clean meat of not too fatty pork into bars, like for beef stroganoff, or into cubes of the same size, like mine.

We warm up a frying pan with a side or a stewpan, pour in sunflower / corn oil and sauté only onions for the first 2-3 minutes. Bringing transparency. Then add the carrot shavings, mix and fry for another 2-3 minutes.

Put pork pieces to thoroughly oiled and softened vegetables, stir and keep on fire without gravy (sauce) for 3 minutes, let the meat steam. Can be fried until light brown.

If you don't have a prepared sauce, first mix the meat with a spoonful of flour to further thicken it. Then add sour cream and tomato paste, water, salt, hot pepper, garlic.

We check the meat for softness, taste.

Serve pork in a pan with onions and carrots, garnished with fresh herbs, pickles, and, if necessary, with a side dish.

Do you prefer simple dishes that do not require special culinary knowledge and the use of complex techniques? Then be sure to save the recipe for stewed pork in a pan in the cookbook. You can cook such a dish with vegetables, mushrooms, cereals. Using various spices or dried fruits, it is easy to add a spicy flavor accent and a pleasant aftertaste. At the same time, you will spend absolutely not much time on cooking. The cooking process is also not laborious.

A full dinner, a hearty lunch will be meat stewed in a pan. We suggest studying the basic recipe first. It is simple and easy even for a bachelor or teenager. Therefore, it will not create trouble when repeated. Only onions and carrots are listed in the ingredients list. If desired, add a little bell pepper or prunes.

You will need:

0.5-0.7 kg. pork shoulder;
2 onions;
1 carrot;
0.5 tsp zira;
0.5 tsp ground black pepper;
1/3 tsp coriander;
1/3 tsp thyme;
4-5 pcs. bay leaves;
Sunflower oil, salt.

How to cook:

Rinse the pulp of the shoulder blade, blot with a paper towel.
Cut into pieces about 3x5 cm in portions to quickly stew the meat in a pan. The recipe can also be prepared with larger or smaller pieces of pulp.
Put the pan to heat up, pour 2-3 tbsp. l. sunflower oil.
Peel onions and carrots.
Lay the pieces of meat on a hot surface. Fry over medium heat for 2-3 minutes on both sides.
While the meat is fried, chop the onion in half rings, grate the carrots.
Bring the meat to taste with spices. If you cook for children, the amount or some types of spices can be changed, ignored.
Add onions and carrots, stir. Cover with a lid, simmer over low heat for 15-20 minutes.
Salt before turning off. Serve hot.

Want to impress your loved one with your culinary skills? Then be sure to cook the stew in a pan. Prepare a recipe with a photo using good wine. Both white and red wine go well with this dish.

When choosing, the quality of the product matters more. A counterfeit drink can simply ruin a dish. Good wine will give a wonderful aroma with a grape aftertaste. The alcohol will evaporate during the stewing process. Combining with the smell of meat, it will create a pleasant flavor accent and an incredibly appetizing aroma during cooking.

You will need:

1 kg. pork shoulder;
300 ml. dry wine;
5 st. l. olive (sunflower) oil;
2 onions;
Pepper, salt, bay leaf to taste.

How to cook:

Before stewing meat in a pan, start the recipe with a photo by preparing it. Rinse, blot excess moisture.
Cut the spatula into portions of medium size of the same or any shape.
Peel the onion, rinse.
Heat up a skillet with oil.
Lay the pieces of meat on a hot surface.
Fry from several sides over high heat.
Chop the onion into rings or half rings.
Remove the fried meat into a bowl.
Saute the onion in the oil and juice left over from roasting the meat. If there is not enough oil left, add 1-2 tbsp. l.
After 5 minutes of frying the onion, add the wine.
Evaporate a little liquid over high heat to stew the meat in the pan in the juice concentrate. Recipe
Contains a minimum set of spices. Standard types can be supplemented with cumin, prunes, barberry or other herbs.
Add spices, make the fire smaller.
Put the meat back into the pan, mix with the ingredients.
Cover with a lid, simmer the dish for 50 minutes.

You won't find a better meal for Christmas! Spicy meat, refreshing aromas and a pleasant sweet and sour sauce will not leave anyone indifferent. Follow the simple guidelines and you will learn how to cook amazing stew in a pan. The recipe in practice is much easier to repeat than it might seem.

You will need:

1.5 kg. pork pulp;
2 onions;
1 orange;
1 celery stalk;
450 ml. broth;
5-6 cloves of garlic;
0.5 tsp paprika;
1.5 tsp salt;
0.5 tsp ground pepper;
Rosemary, cardamom, ground cloves, bay leaf to taste;
2 tbsp. l. sunflower oil;

How to cook:

Rinse the pork, blot with a napkin, cut into large portions.
Combine ground spices and salt in a bowl.
Rub the meat pieces with the spice mixture.
Heat a frying pan with sunflower oil, in which you will later stew the meat. The recipe cooks faster in a frying pan than in a saucepan.
Lay the pieces out on a hot surface. Fry on all sides over high heat until crispy.
Peel vegetables, rinse.
Chop the onion and celery into large cubes.
Cut the garlic into slices or rings.
Cut the orange into rings (to make about 3-4 rings).
Remove the browned meat to a bowl.
On the surface where the meat was fried, put the prepared vegetables (except garlic).
Fry over medium heat for literally 2-3 minutes, add the spices that were used on the stew in the pan. The recipe with a photo allows you to experiment with tastes. You can also add other herbs or lemon.
Put the pieces of fried meat back into the pan with the vegetables.
Pour the broth into the container, sprinkle the meat with garlic cloves.
Cover with a lid and simmer over low heat for about an hour.

If you choose lean meat for cooking, you get a completely low-calorie dish. But if you want to cook tasty and without looking at calories, use the neck. It will be an incomparable treat for both a family meal and a dinner party. Prepare a lot of onions to stew meat in a pan in it. The recipe with a photo is easy to prepare, since the technique is not used much.

You will need:

1 kg. pork neck;
4-5 bulbs;
4-5 bay leaves;
1-1.5 tsp salt (or to taste);
0.5 tsp black ground pepper;
0.5 tsp paprika;
0.5 tsp ground nutmeg.

How to cook:

Wash the neck, blot moisture with a napkin.
Cut the meat into large square pieces.
In a small bowl, mix dry spices and salt.
Sprinkle meat with spices, remember with your hands so that the pieces are saturated with them on all sides.
Peel the onion, rinse and cut into half rings.
To stew meat in a pan, cook the recipe in a container with thick walls. Cast iron cookware works well.
Heat up a skillet with 2-3 tbsp. l. sunflower oil.
Put the pieces of meat into the hot oil. Lay a layer of onion on top.
Cover the pan with a lid and simmer the meat over low heat for about 2 hours.
If you have a divider or a cast iron pan, use it. Such a stand will help to evenly distribute heat, minimize the likelihood of burning.
There is no need to turn the meat during the stewing process.

The modern bachelor is no longer the same as he was before. Today, this is a completely self-sufficient man in the kitchen, who knows how not to leave himself hungry. And if you are just learning this craft, we offer you to cook simply incomparable stew in a pan for dinner. This recipe is for two servings. After all, we are sure that there will definitely be someone to visit for such a dinner!

You will need:

700-800 gr. pork pulp;
2 onions;
6-7 potato tubers;
1 Bulgarian pepper (can be replaced with carrots);
3-4 st. l. sunflower oil;
50 gr. butter;
Salt, spices to taste;
4-5 cloves of garlic, 1/3 bunch of herbs - optional.

How to cook:

Before stewing meat in a pan, start the recipe by preparing all the necessary components. Rinse the meat, cut into pieces of arbitrary shape of medium size.
If using spices in the form of ground herbs, sprinkle them over the meat. Mustard powder, nutmeg, black pepper, paprika, zira will perfectly complement the taste. Use the ones you like best in proportions to taste.
Mix the meat with your hands so that the spices are evenly distributed.
Peel potatoes, wash.
Cut the tubers into 4-8 pieces. You should get large half-slices. It can also be other ways of cutting (large straws, circles).
Peel the onion, wash, cut into half rings.
Pepper clean, rinse, cut into strips of medium thickness.
Heat up a deep, thick-walled skillet that is suitable for cooking stew. In a pan, a recipe with a photo will cook pretty quickly.
Pour 3-4 tbsp. l. sunflower oil.
Put the cubes of meat on a hot surface, fry over medium heat on both sides.
Remove the meat to a bowl, put the potatoes on the surface. Fry on both sides until lightly browned.
Add meat, salt the dish.
Place onion half rings and pepper strips on top. If you do not eat pepper, replace it with grated carrots.
Cut the butter into small cubes, spread the cubes over the entire area on top.
Cover the pan with a lid, simmer until tender over low heat for 20-30 minutes.
Periodically, you can stir the contents of the pan 1-2 times.
Before turning off, you can add garlic, passed through a press and chopped greens (optional).