Composition / ingredients
Step-by-step cooking
Step 1:
In the classic version, beef is taken. But, as experience shows, you can also take pork. So, she will behave perfectly in the process of such, namely, a gentle way of cooking. Especially if you soak it for a while. Cut a piece of meat into plates, then into strips and finally into small slices.
Step 2:
To make the gravy thicker, sprinkle the meat with flour. Make sure that there is not a lot of it.
Step 3:
Now you can pour oil into the bowl of the slow cooker and send these pieces here. Our mode at the moment is "frying".
Step 4:
While the meat is frying (let it fry for 10 minutes), and we stir it regularly, without letting it burn, we will prepare an additional component of the dish – onions. Not leek, not lettuce, but the usual one, which you and I can always find in the kitchen. Peel the onion (I took a small one), and chop it arbitrarily.
Step 5:
Peel and rinse the carrot. It will also decorate the taste of the finished dish.
Step 6:
Bulgarian pepper can not be put, but it will transform the taste of meat. Therefore, we will clean the pepper from the seeds and stalks, and cut it into small slices.
Step 7:
Since we have done all this quickly, we will send onions, carrots and peppers to the meat. Mix well and continue to fry everything for 5-7 minutes.
Step 8:
Then pour the contents of the bowl with a mixture of sour cream and water (you need to take enough water so that the finished mixture covers the contents of the bowl well), paprika with a variety of spices. Turn on the "quenching" mode and simmer (adding tomato paste and salt at the very end, 5 minutes before switching off) for 50 minutes. Look inside after about half an hour - if there is not enough liquid, add a little boiling water.
And more tips
Meat. To make the dry pork become softer, juicier and more tender, soak the meat in water. I usually let it stand for 30 minutes, then squeeze it gently and beat it lightly. Guaranteed soft pork will turn out if it is coated with a thin layer of mustard.
Meat should be fresh, not smoked.
After soaking, be sure to blot the piece with a paper towel.
Meat is chopped small and across the direction of the fibers.
Spices. There should be a lot of them. It can be marjoram, paprika, cumin, bay leaf, peppercorns, etc. But you still need to put them without fanaticism, so that everyone likes it, not just you.
Liquid. It may become less, pour, but not cold water, but boiling water.
Components. Instead of tomato paste, you can take tomatoes. Flour will serve as a gravy thickener. By the way, there are recipes where there are, in addition to carrots and peppers, like me, even potatoes, garlic.
Cooking. When you fry meat, try to leave a distance between the pieces – it is better to divide the meat, if there is a lot of it, and fry in parts.
The sequence of the ingredients can be different. For example, first fry onions and other vegetables, fry the meat separately, and then combine everything and simmer. But it takes longer.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream of 30 % fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Paprika - 289 kcal/100g
