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Stew with onions, red peppers, mushrooms and wings

Stew with onions, red peppers, mushrooms and wings


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First we prepare the wings, we clean them, we wash them and we fry them in oil. When they are ready, we take them out of the pan. Separately, clean the onion and cut it into scales, the julienned pepper, and the mushrooms in two. We put all these in the pan in which we fried the meat and let it simmer, when it started to soften, add a spoonful of knorr and a cup of water and put the pan in the oven for 30 minutes. Remove the pan after 30 minutes, add the tomato paste and the wings, pour another 1/2 cup of water and put it back in the oven for 10-15 minutes, until the flavors blend.

Remove from the oven and add chopped dill.


Transylvanian mushroom stew

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Recipes with onions and green garlic. Baked potatoes with green garlic

They will be appreciated by the whole family and are so tasty that they will make you think of french fries.

  • 1 kg of potatoes
  • 1 bunch of green garlic
  • 1 large onion
  • 1 red bell pepper
  • 4-5 mushrooms (optional)
  • 1 small cup of olive oil
  • salt, pepper, paprika
  • 1 cup of water

Cut the potatoes into cubes, as well as the mushrooms. Cut the peppers and julienne onions. Grease a pan with olive oil, put potatoes, peppers, mushrooms and onions. Add the spices. Add the rest of the oil and water. Put the tray in the preheated oven at 200 degrees Celsius for 45 minutes.

Cut the green garlic into small pieces. When the potatoes are almost ready, add it over them and leave the tray in the oven for a maximum of 10 minutes.

They can be served with a tomato salad with green onions.

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for 3 servings: an onion, a carrot, a large red pepper, half a kg of mushrooms and two cups of rice.

Chop the vegetables (I chop them on the robot). On the fire, put a little olive oil in a frying pan and heat it, then add the vegetables and let it cook for 10-15 minutes. Add the sliced ​​mushrooms and leave for another 10 minutes, add 2 larger cups of water and add the rice that I put in the water before swelling, let it boil and when the rice is boiled add a little salt and pepper to taste. We also add greens (parsley).

You can also try this VIDEO recipe


500 g beef (preferably antricot),
1 kg onion,
100 ml red wine,
1 link parsley,
1-2 bay leaves,
50 g flour,
salt, pepper, oil,

The meat is cut into pieces, the onion is cut into scales and put in a pan with a little oil.

Add a little water, salt, pepper, bay leaf.

Stir from time to time so as not to get caught.

When the meat and onion have softened, add the flour dissolved with a little cold water, the wine.

Leave covered, stirring occasionally. Leave until the meat is soft.

At the end, add finely chopped parsley.


Beef stew

What a craving you made me :) I haven't eaten for an eternity.

well first smother the vegetables ?? / and then add the meat. I thought it was the other way around. the beef is stronger and it is simmered, pour a few drops of hot water over the meat first, until it softens a bit and then add the vegetables & lt & lt & gt until you put the meat, make the vegetables. AND SOMETHING ELSE, YOU HEARD BACTERIA.

If I end up worrying about a bacterium, then I become paranoid :)) As far as I know, the body needs microbes, bacteria to produce antibodies. After all, I'm neither a doctor nor a cook, so I can't say I'm very good at it. I wrote here the beef stew recipe exactly as I do. Everyone is free to do as he wants or as he knows. Don't get me wrong, I don't mind the criticism at all, but when you talked about bacteria, it was as if you already got me. After all, it's my blog and I can put strawberries in my beef stew if that's how I like it :)) I don't force anyone to make my recipes and I don't pretend to be a great cook. This blog is made primarily for me and then for readers, no one hired me here to do education)

Sorry Mr. & lt & gt I didn't get you. I cooked the stew and you know what. it came out super licking my fingers. THANKS.

With pleasure, but know that you don't need to thank me - I feel like I'm crazy :) In the end I don't even know why I wrote so much in the previous comment. I am aware that not everyone can agree with me, my way of cooking or my tastes. But I see that I really want to comment on something, probably important: D
I made beef stew the first time, it seemed good to me and I continued to do the same. This does not mean that it is perfect, but I consider that if I find something good, then I stop looking for something even better. I don't make beef stew very often, so there's no point in looking for a better recipe. But anyone is welcome to write here the personal recipe, whenever I am willing to experiment (if it attracts me).

I put red wine in the beef stew. As red wine is recommended for beef, I think that it is also the most suitable for beef stew.

Hi, probably not to be surprised with boiled beef, veal would work better.

Of course, veal would be ideal. Insufficiently cooked, old beef can sometimes look like some kind of chewing gum :)

very good! thank you. and it's good that it doesn't require tomato juice!

With pleasure! But what about tomato juice? :))

brandy added to onions, carrots and hot peppers before adding meat. gives an excellent aroma. otherwise, all the ingredients are Hungarian goulash, if you put the paprika or hot pepper, it is very close to the so-called original

I never thought about tuica: D, instead I would like to make a real goulash. I think I will make the recipe in the near future.

I also tried your recipe. It turned out super good. Thank you.

With pleasure! I also saw my previous comment - in the meantime I did goulash, I really recommend you to try the recipe.

every time I cook beef it's hard you can't eat it, please tell me how to prepare it

Ana, it depends on what you want to cook from the beef. If you want this stew, then it is enough to follow the instructions of the recipe and the beef will pleasantly surprise you.

so I'll thank you for the answer, I'll make this recipe too because I think it's great and after that I'll tell you how it turned out

You have nothing to do, I should receive thanks after confirming to me that you were satisfied with the beef stew. I enjoy cooking!

hello, can I use water instead of wine? or what you recommend.

water you put it anyway. the wine is for a more pleasant aroma of the dish you prepare!

As Elena said, wine is for flavoring stew. If you give it up, you can fill it with water or beef soup, for example.

I'm trying the recipe now. I will write after it came out: D

I'm glad you liked it. And thank you for the above answer, to my shame, it took me three days to see the question.

I'm at the beginning with the kitchen. Since I discovered this site, I seem to cook more often :)) I don't like networks that have ingredients that I haven't heard of and don't know where to find them. I kept complaining that I can't find a site with "normal" recipes :)) This weekend I cooked beef for the first time and it turned out very good. The conclusion is that I am learning to cook with a man in the pan :))

:)) I liked how your conclusion sounds. The truth is that I also learned with older readers, when I started the blog I was totally in addition to cooking and cooking. I initially made the site more for myself, I was annoyed by the fact that I had renovated my kitchen and I wanted to use it from time to time, but I could only find sophisticated recipes on the net with ingredients that were hard for me to find. or even to buy them (because they were either expensive or I probably used them from Easter for a year - like Worchestershire sauce, which I bought for a simple recipe - Caesar salad - and which I keep in vain in the kitchen for almost a year). In the end, I realized that the best recipes are also simple and with common ingredients, such as this beef stew.


VIDEO! Recipe: shepherd's stew with polenta

Nicolai and Gigi Oarga, chef at Cabana Cheia, prepared on Euforia TV a classic Romanian recipe: shepherd's stew with polenta.

Ingredient:

Finely chop a medium white onion and put it to harden, in oil, in a pan. Add a red bell pepper, cut into cubes, then add mushrooms (wild mushrooms) and season with salt and pepper.

Chop the slices and garlic, then add them over the mixture in the pan. Meanwhile, boil water to make polenta, in which a little sheep's cheese will be added.

After 2 minutes, add in the pan and lamb entrails (heart, liver, kidneys), boiled before and made into a paste. Add 100 ml of red wine, to give a sauce specific to the dish, but also a special flavor.

After another minute, put a few sprigs of thyme over the mixture, for flavor but also to be used at the end as a decoration, but also a little broth.

At the end, shepherd's stew is served with polenta. Good appetite!


SPAGHETTI WITH RATATOUILLE AND MUSHROOMS

Spaghetti with ratatouille and mushrooms are my proposal for those who love pasta with good sauce. If you want new experiments in the kitchen, then this recipe will conquer you.

When we say & # 8221ratatouille & # 8221 the thought inevitably leads us to the delicious French stew of fresh vegetables. She is known and loved all over the world. The classic recipe for ratatouille, as cooked by Julia Childs, can be found in the link this.

That's about it in the recipe below. The vegetable stew turns into the most pleasant accompaniment of Spaghetti Antonio di Vaio. Pasta is made from durum wheat, with a perfect texture for recipes of this kind.

I like these pastas for their taste and texture after the cooking process, but also because they do not stick, so I use them whenever I have the opportunity.

Spaghetti with ratatouille with mushrooms it turns into a consistent, satisfying and very tasty way that is very easy to prepare. To convince you of this, I presented the recipe step by step below, almost every stage being captured in a picture. Following the steps in the pictures, even a child could make the recipe.

Over time, I tried to put as many vegetables in the recipes as many colors. In addition to the very good taste, we get such a beautiful aspect of the food that you feel like eating it with your own eyes.

For a delicious ratatouille we especially need eggplant, onions, peppers, zucchini and tomatoes. I put them all, but also something extra.

A few mushrooms forgotten in the fridge added flavor and texture to our sauce. Although in the picture of the ingredients I used fresh tomatoes, they did not have the scent and taste of summer tomatoes, so I replaced them with canned tomato pulp.

If the famous French stew became famous among children due to the movie, I think the recipe below will be to their liking.

I am convinced that mothers will be delighted to prepare something good and healthy for them, a simple and fairly quick recipe.

To keep the idea of ​​the ratatouille recipe, we will not peel the eggplant and the zucchini and we will sauté the vegetables, gradually adding the vegetables in the same pan.

We will sauté it over medium-high heat.

Spaghetti recipe with ratatouille and mushrooms it can be adapted during fasting or by those who have a vegan lifestyle by eliminating Parmesan from the recipe.

There are shops or supermarkets that sell parmesan or other vegetable cheeses, so we can use them to replace the classic parmesan.

But, I think we better get to the facts and I invite you to discover how to make the best spaghetti recipe with vegetable sauce.

And, if you prepare spaghetti with ratatouille and mushrooms, I'm waiting for your pictures. I will publish them all.

If you share the recipe you will have my anticipated thanks.

INGREDIENT:

500 g spaghetti Antonio Di Vaio

2 mini yellow sweet peppers

1 mini orange sweet pepper

2-3 tablespoons of water in which they cooked the pasta

60 g finely grated Parmesan cheese and / or other vegetable cheeses

For decoration:

grated parmesan and / or other vegetable cheeses

The first step we will take is to prepare the ingredients at hand, then we put the pot (in which we boil spaghetti) with water and salt to boil.

Chop the small cubed eggplant, salt them and put them in a sieve to drain for 20-30 minutes.

During this time, chop the yellow and green onions, then heat them in hot oil.

Add the eggplants and sauté for 3-4 minutes. Chop the peppers into small to medium cubes.

We put them over eggplant and onions and continue to sauté for another 2 minutes. Add the diced chopped mushrooms and continue sautéing for another 1 minute.

Put the diced zucchini, sauté for 1 minute, then add the tomato pulp, tomato paste, water, crushed garlic, salt, pepper and sugar.

Stir, put a lid on and simmer for about 4-5 minutes. During this time, boil the pasta in salted water when it boils. We boil them for 6 minutes, although they need 8 minutes. The 2 minutes that will be missing will be the minutes when the pasta will boil with the vegetables.

We put 2 large poles from the water in which they cooked the pasta over the vegetables. We keep 1 more liquid polish because it is possible for it to be absorbed by pasta and vegetables. Put the pasta over the sauteed vegetables, mix lightly, then turn them on the fire for 2 minutes.

30 seconds before stopping the fire, place the Parmesan cheese over the pasta with ratatouille and mushrooms and mix so that it reaches all the pasta.


Mushroom stew

I had a craving of mushroom stew and, despite the heat outside, I didn't give up until I had a portion of mushroom stew with polenta in front of me. Luckily it's easy and it doesn't need to stay on the stove flame for too long :). Plus, with only vegetables and a little oil, this fasting stew can be eaten cold or at room temperature. And it has fewer calories. Enough reasons, therefore, to prepare it for dinner. Obviously, if you want, you can serve stew as a garnish, next to a grilled steak.

As for the ingredients, a good stew comes out if you have wild mushrooms at hand (ghebe, sponges, mushrooms). I didn't have and I put some & # 8220banale & # 8221 champignon de Paris.

And also from the series & # 8220summer dishes with many vegetables & # 8221, I suggest you try the spicy eggplant stew with mint.

Ingredients (for 6 servings):
& # 8211 mushrooms 1 kg
& # 8211 garlic 6 puppies (20 g)
& # 8211 onion 2 pcs. (200 g)
& # 8211 bell peppers 1 pc. (135 g)
& # 8211 tomato juice 300 g
& # 8211 dry red wine 100 ml
& # 8211 dry thyme 1/2 tablespoon
& # 8211 dafin 2 foi
& # 8211 fresh parsley 1 suitable link
& # 8211 oil 2 tbsp
& # 8211 salt, pepper

Clean and wash the mushrooms, cut them in half if they are too big. Heat the oil in a saucepan and sauté the onion (sliced) a little. Add the garlic passed through the press, the pepper (pieces) and then the mushrooms. Cover the pan with a lid and leave for a few minutes to leave the mushrooms in the water. Turn up the heat and pour in the wine. Allow the alcohol to evaporate for a minute or two, then add the tomato sauce, bay leaf, thyme and a little freshly ground pepper. Stir and simmer over medium heat for a few minutes, until the mushrooms penetrate. At the end, season with salt and add the chopped parsley.

Serve hot or cold mushroom stew, preferably with a little polenta next to it (see hasty polenta recipe).