Beef stew is loved and cooked in many families. This is a simple and healthy dish that can be served to children, especially they love such meat with mashed potatoes. Be patient, the beef is tough and you need to stew it for a long time, but it's worth it. As a result, the meat will turn out to be very tender and soft, as they say in Odessa - you can eat with your lips)))

Prepare the products for cooking beef stew with onions and carrots according to the list of ingredients. Peel and wash onions, carrots and garlic. Rinse the meat under running water and pat dry with paper towels.

Onion cut into half rings. Pour vegetable refined oil into the pan, put the onion, fry it until transparent.

Cut the carrot into large pieces, immediately add to the pan, hold it together with the onion for about a minute.

Cut the beef into strips, so it will cook a little faster. Put it in the pan with the vegetables.

The meat will release juice almost immediately. Lower the heat, cover the pan with a lid, and simmer the beef in your juice until it has evaporated. It takes 10-15 minutes on low heat. Then add a little water or vegetable broth and simmer the meat until soft. It took me another 40 minutes this time.

Now salt the gravy to taste, pepper, put hot pepper, crushed garlic clove and bay leaf into the pan. Simmer another 3-4 minutes.

Last add the chopped dill, mix the stew. The gravy turns out to be quite liquid, if you want a little thicker - add a little flour during cooking.

Before serving, you need to catch and discard the laurel and garlic.

Serve the cooked beef stew with onions and carrots with your favorite side dish - whatever you like will do.

Enjoy.

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. Bon appetit.

Braising is considered one of the safest methods of heat treatment of meat. The product prepared in this way does not contain carcinogens and is perfectly absorbed by the human body. As for the energy value of such dishes, it largely depends on the type of meat used. So, the calorie content of pork stewed with onions and carrots will be from 235 to 350 kcal per 100 grams.

Classic variant

According to the technology described below, very juicy, tasty and healthy meat is obtained. It can be served for family lunch or dinner. And the best side dish for such a dish would be sauerkraut or fresh vegetable salad. So that your family can try the fragrant pork stew with carrots and onions, double-check in advance whether you have everything you need at hand. In this case, you will need:

• 800 grams of pork pulp.
• Large carrot.
• A couple of onions.
• 5 peas of allspice.
• 3 tablespoons of refined vegetable oil.
• Salt and spices.

For cooking pork stewed with onions and carrots, it is advisable to use the shoulder part of the carcass. Then the final dish will turn out to be less high-calorie and more tender.

Process description

The washed and wiped dry meat is cut across the fibers and sent to a heated frying pan, on the bottom of which a little vegetable oil has already been poured. Almost immediately, carrot sticks and onion half rings are added to it. All this is salted, seasoned with spices and fried, not forgetting to periodically stir the contents of the pan.

As soon as a golden crust appears on the pieces of meat, they are transferred to a saucepan and poured with boiled water so that it completely covers the pork and vegetables. All this is seasoned with laurel fox and peas and placed on the stove. Pork stewed with carrots and onions is cooked over low heat in a sealed container. After about an hour, the meat will soften enough to be ready for dinner.

Red wine option

This hearty and flavorful dish is perfect for a festive occasion. It is prepared quite quickly and without much hassle, so any beginner will cope with this task. Since this recipe for Braised Pork with Onions and Carrots requires a specific food set, make sure that your kitchen has everything you need in advance. You should have on hand:

• A kilo of pork shoulder.
• A couple of large carrots.
• Onion bulb.
• ½ cup red wine.
• 100 milliliters of water.
• ½ teaspoon suneli hops.
• 3 bay leaves.
• Salt, aromatic spices and vegetable oil.

Sequencing

Washed and dried meat is cut into medium pieces and sent to a deep cast-iron frying pan. As soon as a golden crust appears on the surface of the pork, it is poured with red wine and water, covered with a lid and simmered over low heat for an hour and a half.

In a separate frying pan, fry circles of carrots and onion half rings. Vegetables prepared in this way are laid out in a container with softened pieces of meat. Bay leaves, salt and suneli hops are also sent there. Everything is well mixed and brought to full readiness. Pork stewed with carrots and onions is served hot. As a side dish, crumbly long rice, mashed potatoes or fresh vegetable salad are often used.

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.

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 have to be cooked longer than pork and more sauce and vegetables will have to be used 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.

• 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.

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.

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 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 fragrant.

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 one, cut the second into pieces equal in 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, press 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.

Without 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.

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 have to be cooked longer than pork and more sauce and vegetables will have to be used 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.