One of the most popular and popular dishes in the daily menu is a stew with gravy. This dish has a rich taste, stunning flavor and will suit absolutely any garnish of porridges, boiled potatoes , pasta and other.
From our recipes offered below, you will learn how to cook stew with gravy.
Chicken stew with gravy in the multivark
Ingredients:
- chicken meat - 650 g;
- onion - 150 g;
- carrots - 150 g;
- sour cream - 155 g;
- tomato juice - 120 ml;
- laurel leaves - 2 pieces;
- garlic - 1-2 cloves;
- peas of sweet pepper - 3-5 pcs .;
- vegetable oil - 35 ml;
- salt - to taste;
- spices - to taste;
- ground mixture of peppers - to taste.
Preparation
Chicken meat is washed, wiped with a paper towel and cut into pieces of the desired size. Multivark set to the mode "Frying" or "Baking", pour in a container of vegetable oil, lay the chicken slices and fry for about thirty minutes or until browning. Then add pre-peeled and sliced carrots, chopped onions and garlic and fry for another ten minutes. Now add sour cream, pour in tomato juice, throw peas of sweet pepper, ground mixture of peppers, salt and spices. Switch the device to "Quenching" mode and cook for about thirty minutes.
If you decide to put out the middle-aged domestic chicken, then the cooking time should be increased for another hour, if necessary adding a little water.
Chicken meat can be replaced with pork or beef, correcting the cooking time in the "Quenching" mode up to sixty minutes.
Pork stew with tomato sauce
Ingredients:
- pork - 750 g;
- onion - 250 g;
- tomato paste - 95 g;
- broth or water - 380-450 ml;
- laurel leaves - 2-3 pieces;
- wheat flour - 60 g;
- vegetable oil - 50 ml;
- spicy herbs - to taste;
- grated paprika - to taste;
- red ground pepper - to taste;
- salt - to taste;
- ground mixture of peppers - to taste.
Preparation
In a cauldron or a deep saucepan, warm the vegetable oil and lay the pre-washed, dried and sliced the desired shape and size of the meat. Brush it up to a beautiful crust, add the onions cut into semicircles first, and after five to seven minutes the carrot passed through the grater. Then add the tomato paste, pour in the broth or water, throw all the spices and salt and, reducing the fire to a minimum and covering the dishes with a lid, prepare the dish for sixty minutes.