Stewed meat with champignons and sweet pepper
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Cut the onion into half rings. Pepper is cut into small strips, and large champignons into quarters (small ones can be divided into halves). Three carrots on a coarse grater.
Step 2:
Cut the meat into pieces (small). We heat up a frying pan with vegetable oil and fry our pork until a pleasant golden color. Add the onion to the meat and fry everything together for 3-5 minutes.
Step 3:
Next, add pepper, carrots, tomato paste, and champignons to the same place. Fry for about 5 minutes. Then add water, turn down the heat and simmer our meat with vegetables for about 30 minutes, stirring every 10-15 minutes.
Step 4:
Sprinkle with dill and serve to the table!
Calorie content of the products possible in the dish
- Onion - 41 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
- Champignons - 24 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ketchup - 93 kcal/100g
- Pepper - 26 kcal/100g
