Stew "Tender"

Stew "Tender"

Category: Meat dishes

Ingredients
Meat (beef / pork)	700g-900g.
Bulb onion (large)	2 pcs.
Garlic	2-3 cloves.
Salt, ground black pepper	taste
Water	of necessity.

Cooking method

• I bring to your attention a recipe for delicious, tender and melting meat in your mouth.
• My family, they love it very much, and they call it "meat for the toothless" :))))), because it turns out to be so tender that you don't need to chew ...
• So everything is simple.
• Here's what we need:
• 
• Agree, not so much.
• The meat can be any, even not very good and intended for stewing, during the cooking process it will become soft and tender.
• Cut the meat into strips, or small cubes, if possible.
• 
• Diced onion, garlic through a press.
• 
• We put everything in a frying pan, close the lid and bring to a boil.
• 
• 
• Make sure not to run away :))).
• When it boils, we reduce the fire, add some water, so that it covers the meat.
• 
• Now cover with a loose lid and simmer, stirring occasionally, for 1.5-2 hours.
• During this time, the water will boil away, you need to monitor its amount and add it periodically.
• It turns out that I add water (boiling water from a kettle) every 30-40 minutes.
• I love it very much when, during stewing, the meat is slightly seared, then an indescribable taste in the sauce appears, and a beautiful color.
• 
• This is how it fry, and I once again add some water.
• 
• After about 1 hour of stewing, add salt, pepper, your favorite seasonings.
• 
• Cooking until tender. Stirring and watching the water.
• 
• The recipe is quite simple, but the taste is divine !!!
• Cook for health!

Time for preparing:

1.5-2 hours braising + 30 minutes preparation of products.

Cooking program:

Plate

Note

A recipe from my childhood, at a time when I had not "cooked" at all, I tried such meat while visiting my brother.

I always thank his wife for this recipe!

And since it is very simple to prepare, I did not write it down, but I remember it.

I use it to this day, I hope it will be useful to you too!

[Ksyushik]

Ksyushik, I always cooked goulash like this only before frying, it certainly gives an amazing note in taste! and now I only use SV)))

[NataliARH]

NataliARH, Thanks for attention !
Yes, the recipe is well-known, but I decided to share it!
Suddenly it will come in handy for someone, I did it in MB, tasty, but not that little, it tastes better in a frying pan.

The recipe is good because without a single drop of oil, everything is stewed in its own juice.

So, I cooked such meat again, only this time I added a can of mushrooms 15 minutes before the end, right with the liquid, when it had almost evaporated - I added 300 grams of sour cream + 1 tsp. mustard, mixed everything, and held it under the lid for 5 minutes.
It turned out very tasty, my son asked for more.



Served with fine vermicelli and cheese, mmmm ...
Help yourself!

I also love to cook meat in this way. Very, very tasty and simple!

[Anchic]

Anchic, Anya,!

I've been carcassing for two hours already, and I don't need to add water yet. The smell is gorgeous. Mom made something like your recipe.
I want to add some sour cream.

Irish, how's it going?

[Trishka]

Trishka, skusnA



Ksyusha, delicious, simple, clean! Fotat did not

Oh, how glad I am, thanks!