Pork Stew

by Editorial Staff

Pork and veggie stew is a great, filling dish that can be made with less fat, but tastes better with pork belly.

Cook: 1 hour 40 mins

Servings: 6

Ingredients

  • Pork brisket – 500 g
  • Tomato puree – 4 tbsp
  • Potatoes – 6-7 pcs.
  • Carrots – 2 pcs.
  • Bulb onions – 2 pcs.
  • Parsley root (optional) – 1 pc.
  • Margarine – 50 g
  • Wheat flour – 1 tbsp
  • Ground black pepper – 1 pinch
  • Salt – 0.5 teaspoon
  • Water – 1.2 liters

Directions

  1. Before making the pork stew, the brisket should be cut into pieces.
  2. Preheat a frying pan. Then fry the meat without oil (because the meat will release the required amount of fat and juice) for 10 minutes over medium heat, stirring occasionally. Boil 1.2 liters of water.
  3. Pour hot water (1 l) over the meat. Add tomato puree and simmer until half cooked for 15 minutes over medium heat.
  4. Remove the meat from the sauce into a large saucepan (3 liter capacity).
  5. In a separate dry frying pan, fry the flour for 1 minute over medium heat until golden brown.
  6. In the broth left over after stewing, prepare a red sauce by adding flour fried without fat, mix everything thoroughly with salt and pepper.
  7. Wash the carrots, peel, cut into large squares (2×2).
  8. Peel, wash, cut the onion into large squares (2×2).
  9. Peel and wash potatoes, cut into wedges or cubes (coarsely like carrots and onions).
  10. Fry vegetables in margarine. To do this, melt the margarine in a preheated pan. Add onion, fry for 1 minute over medium heat, stirring occasionally.
  11. Add carrots and potatoes to the onion. Fry for 15 minutes until half cooked, stirring occasionally.
  12. Transfer the fried vegetables to a saucepan with meat.
  13. Pour the sauce over the meat and vegetables and add 1 glass of water, cover with a lid. Simmer pork stew until cooked for 25-30 minutes.

Pork stew with vegetables is ready.

Enjoy your meal!

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