Cut the belly into cubes and put it in the pan until it leaves a little grease. Cut the meat into cubes, slice the sausage and add them over the belly and let it brown a little, after the meat has browned and the belly has melted, pour the composition into a clean pan and let it brown properly.
Cut the onion and pepper into small pieces and add them over the meat with a little water and let them boil a little. Season with salt and pepper and when the water has dropped, add the cleaned and sliced garlic. Serve with the polenta.
Bacalbașa's VEGETARIAN STEW
In the introduction to his famous cookbook "Gastronomic Dictatorship", journalist, memorialist and writer Constantin Bacalbaşa notes: "Three types of diets are known: vegetarian, vegetable-meat or natural food and meat. "patients will never be put in a cookbook. Its shortcomings are known. It robs the body of essential elements and weakens some organs. We cannot recommend this diet to healthy people."
We will not try to argue with vegetarians and vegetarians this morning. Neither. counterarguments. Especially since Bacalbaşa himself wrote further: "The fleshy regime is also an extreme danger. Let's not follow it." Nor will we make the mistake of superimposing vegetarianism on… fasting indications, the one that also lacks animal protein on the menu.
Everyone will choose their diet, according to criteria that can be cultural, medical or even religious, according to personal or group interests. We offer you a universe worth exploring. Vegetarianism is already, for two centuries and better, an important world movement, which has not only a gastronomic component.
But in order to serve our purpose even with Bacalbaşa's "tools", the "anti-vegetarian", I propose a recipe for "Vegetarian Stew", as he indicates in the quoted book:
Culinary recipes for all tastes that can be made by beginners and advanced in food preparation.
Peasant stew of pork
- 2 kg of potatoes
- 1 sauerkraut
- 1.5 kg fatty pork (young, but not in milk)
- 500 g smoked ribs, well breaded
- salt, pepper, thyme
- 1 teaspoon paprika (a little hot, not bad)
- 3-4 onions
- 1 clove of garlic
- 3 tablespoons lard
- 1 tablespoon oil
- 1 glass of sweet wine
Wash the cabbage well, chop it finely, rub it with thyme, paprika and oil and put it to harden. Cut the meat and ribs into pieces, rub it with thyme and paprika and fry it in hot lard. Boil the potatoes in their skins. Cut onion fish. Grind the garlic paste. The meat and ribs, once reddish-crunchy, quench them with water and wine and let them undulate until soft. When the potatoes are almost ready, but still sticky, clean them, cut them into slices, salt them and fry them in lard, together with the onion, for a few minutes, then leave them covered, so that they do not cool down. Did the water drop and the meat sauce thicken? Perfectly, leave the pan uncovered, brown it again, then put the garlic, bring it to two or three more boils, salt it and pepper it and take it out on a plate. In hot lard, grate the cabbage, twist it twice, to take the smell and taste. On the plate, arrange next to the meat, potatoes and cabbage and sprinkle a little thyme powder.
Necessary peasant turkey stew
- 1 turkey breast or boneless leg
- 4-5 suitable onions, long, from Buzau (or 2-3 round onions)
- 1 head of new garlic
- 2 bell peppers
- 1 small celery
- 5 well-ripened tomatoes
- salt, peppercorns, 2 bay leaves, 2-3 sprigs of thyme
- fresh parsley
Peasant stew of lamb
Peasant stew of lamb from: lamb, oil, onion, broth, thyme, salt.
- 1 kg lamb meat (preferably leg, back)
- 4 tablespoons oil
- 4-6 onions
- 3 tablespoons broth
Method of preparation:
Wash the meat well and cut it into smaller pieces (slightly larger than a walnut). Then fry in a pan (or pan) with oil. After about 10 minutes add the finely chopped onion, salt (to taste) and after another 5 minutes, 1/2 cup of warm water (or soup), then continue to boil (simmer) over low heat.
When the meat is almost ready, add the broth and thyme.
Two things should not be forgotten: watch all the time and stir so as not to get caught when the sauce tends to become too thick, add a few tablespoons of soup or hot water.
Gourmets recommend not adding water (or soup) along the way, but white wine.
From the outset, I want to tell you that all the above quantities are indicative, in the sense that anyone can change them as they wish. I used minced pork but it can be prepared with any kind of minced meat, be it mixture, pork, beef or poultry. I also used red onions and dried peppers a little hot, baked on the flame and chopped with a knife. For some time I have been using such peppers (sometimes I prepare the paprika from these peppers), thus replacing the paprika in the envelope which is more like brick dust. I like to complete the range of pickles with a few lightly chopped pickled peppers to spice up the food. Therefore, if you do not like it quickly, or it does not support the body, do not use it in food. As greens, parsley or dill can be used successfully.
I cleaned the onion, cut it finely and put it in the hot pan, in a tablespoon of oil, soaked it. Together with the onion, I hardened the minced meat and diced bacon. I seasoned with freshly crushed pepper. In principle, salt should not be added, because pickles are salty, but it is up to each one to taste and how salty the pickles are. After the meat and onion were stirred for a few minutes, I added the chopped garlic.
While the meat was hardening, I prepared the pickles, cutting them relatively finely, as seen in the pictures. I put all the chopped pickles in the pan, I mixed and I hardened them for 5-6 minutes. I opened the can with tomatoes and put half (about 200 gr) in the food, stirring gently. I baked the dried pepper on the stove flame & # 8211 filling the kitchen with a perfume that I really like & # 8211 I crushed it with a knife on the wood chipper and put it in the food. I put a glass of lukewarm water so that it does not pass over the pickles, and I let the pickle food bubble gently, over a low heat, until it dropped. In the end, I gave him green parsley.
That's about it! Pickled meat is eaten with a lot of fluffy bread or polenta. Both options are not only very tasty, but may even get you back on Grandpa Street.
Astray Recipes: Beef Stew
Wash the meat in cold water, then let stand in the same. Brown onions in fat, add paprika and mix well. Add the meat, pepper, salt and garlic. Mix well, cover and let simmer for about 40 min. Add boiling water, green pepper and again let simmer for about 20 min.
Mix the flour with cold water, add slowly to the meat and mix well.
Simmer for about two minutes then set the stew aside.
Place potatoes in salted water, bring to a boil and let boil for 5 min. Remove potatoes from hot water and place in stew. Bring stew to a boil and simmer gently for about 5 min. Serve hot.
Sorry about the translation, it was literal, from grama.
In the old country they always washed the meat first before cooking, I always thought it was just because it was freshly butchered, but soaking the meat tenderizes it greatly, and adds liquid to the stew for gravy. Beef or Veal neck or shank works great, though venison neck works- add peeled chopped apple in last 5 min.
Tocana (stew_) de vita is the food of life. ENJOY! mmm Submitted By MARK MIKLAS On 07-25-95
Lecso or Serbian stew with egg
We receive another appetizing recipe from Carmen Nemeth, this time she sends us one lecso or Serbian stew with egg. I also prepared Lecso, the egg version I haven't tried yet and I can't wait to implement the recipe. It's perfect for a quick lunch.
Let's take advantage of the vegetable season and let's prepare this interesting food.
Thank you, Carmen, for the recipe lecso or Serbian stew with egg.