- Stuffing - 800 Grams (pork or beef)
- Bulb - 4 pieces
- Carrots - 250 Grams
- Vegetable oil - 4 items. spoons
- Lemon - 12 pieces
- Dry wine - 75 milliliters
It is difficult to imagine a simpler hot dish than a stew. The cooking is very simple - even my recipe for minced meat is very simple, but it can also be simplified, for example, by replacing wine with plain water. The main thing is to understand the technology of cooking, and everything else can already be adjusted at your discretion. So, how to cook stewed minced meat: 1. Onions and carrots are cleaned, finely chopped - onion cubes, carrots half-rope. 2. Then in a frying pan warm up the vegetable oil and fry in it minced meat until it takes a golden brown tint. 3. In a frying pan with minced meat, add onions and carrots. Fry over medium heat for another 1-2 minutes. 4. Then add the juice of half a lemon, about 75 ml of dry wine (in the absence of just water), preferably dry, 100 ml of broth (again, if you do not have it - you can add water). All evenly mixed and stewed. 5. Salt, pepper, cover with a lid and simmer on low heat for about 1 hour. If the liquid evaporates, add more. Minced meat should be stewed in liquid, and not cooked. Actually, that's all - stew is ready to eat. I recommend to serve with a side dish of rice and vegetables, but you can also serve with something else if you want. Good luck in cooking! ;)
Servings: 4