Pork with vegetables in a very hungry cream sauce (Panasonic SR-TMH 18)

Category: Meat dishes
Pork with vegetables in a very hungry cream sauce (Panasonic SR-TMH 18)

Ingredients

Lean pork
(chicken breasts 3-4 pieces)
500 g
Sweet pepper, tomato (tomato), onion.
Fresh cream (preferably fatty) package 200 ml
Salt, spices, herbs.
Garlic (optional) 1-3 cloves

Cooking method

  • We cut the meat into small pieces, I cut into strips.
  • We cut vegetables. I like to cut peppers coarsely - they do not boil and looks beautiful.
  • Fry the meat in a multicooker in the Baking mode until the moisture evaporates. Almost until complete evaporation.
  • Add garlic, onion, tomato, pepper - mix, simmer until tender.
  • Add cream, salt, spices, herbs and bring to readiness - 5-7 minutes and you're done.
  • In total, the cooking time takes about 30 minutes.
  • While the meat is cooking, you can have time to boil the potatoes - very well suited.
  • My "little tricks":
  • At home, there is almost always fresh marinated meat with vegetables, which I keep in a glass container under vacuum in the refrigerator.
  • Marina is very simple: meat + chicken breasts (together), large onions, large sweet peppers, apple slices, spices to taste, lemon juice, crushed garlic. I mix everything.
  • I put fresh tomatoes on top in circles, sprinkle with a little spices.
  • All this is pickled and calmly stands in the refrigerator under vacuum for 5-7 days - and does not deteriorate.
  • If necessary, you can always quickly cook something quickly - fry in a pan with vegetables, make with a creamy sauce (see above), etc.

Note

This is exactly the option when "I really want to eat" and, preferably, faster.
All together it turned out very tasty and quickly
And when men and children have no time and really want to eat, lunch will be ready very quickly and tasty and look beautiful!

Bon appetite!

grom-ok
Thanks for the recipe. I liked the idea with marinated meat very much. Tell me, please, what do you use to seal glassware under vacuum? I've seen plastic containers, but glass is better.
And one more question is out of topic. I read your recipe for Chicken Breast in Wine and Cream Gravy with Green Peas. There's steamed broccoli for a side dish. Do you freeze colored, raw broccoli?
Admin
Quote: grom-ok

Thanks for the recipe. I liked the idea with marinated meat very much. Please tell me, what do you use to seal glassware under vacuum? I've seen plastic containers, but glass is better.
And one more question is not the topic. I read your recipe for Chicken Breast in Wine and Cream Gravy with Green Peas. There's steamed broccoli for a side dish. Do you freeze colored, raw broccoli?

Thank you for taking the sample.

I have glass vacuum dishes, and there is a special one. plastic, Zepter system, closed with a special pump, attachment to the system. I have been using it for many years and am very satisfied!

Broccoli and cauliflower, I don't ice peas myself. I buy ready-made in winter. I believe that such vegetables can be bought in the store and are of high quality. They take up too much space in the freezer, it is better to use it for berries, which cannot be bought in winter.

My opinion

grom-ok
Thank you for your prompt reply. Your meat recipes are often in creamy gravy, I also like to stew in cream, although Pokhlebkin recommends adding cream to the finished dish, and plum. oil is allowed to give in to the term. processing.
I’ll go for a walk on the Internet in search of glassware for delicious pork and more.
lillay
Admin, tell me - can I cook this without a multicooker? I suspect you can. And it should be delicious too ...
Admin
Quote: lillay

Admin, tell me - can I cook this without a multicooker? I suspect you can. And it should be delicious too ...

Why not? Can! Just pay attention, it is better to add cream at the end of cooking and simmer a little - then they will not stratify and will not be flakes.

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