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Potato stew with carrots and sour cream

Potato stew with carrots and sour cream



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Posted by bahna_violeta in Meat dishes
10 Aug 2012 | 3875 views

Posted by ctlina

Prepare the garlic butter. Peel the garlic. Mix the garlic with the butter and parsley. Add a pinch of salt. Let cool. Cut the chicken breast with a knife along its entire length to ...

Posted by Jymy

Finely chop the cabbage and place in an oven dish. Add the oil and place in the oven. Stir occasionally. When the cabbage is well penetrated, add the tomato juice and leave ...

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Comments

on 10.08.2012, 15:09
Very good stew, I didn't make it with sour cream, but it's very good as far as I can see

on 10.08.2012, 16:32

on 10.08.2012, 19:29
It looks great ... I don't really get along with the idea of ​​salami ... otherwise super!

on 10.08.2012, 20:32
It's good!

on 10.08.2012, 22:41
I think it's good ...

View all comments (7)

Comments


Stew with peas and carrots

Vegetarian pea and carrot stew with onion, green parsley and soy milk

Stew with chicken and broccoli

Stew recipe with chicken and broccoli prepared with rice, onion, red bell pepper and leek, seasoned with curry powder

Lentil stew

Lentil stew prepared with carrot and celery, seasoned with tarragon and bay leaf


Ingredients for the recipe for potato stew with peas and smoked

  • & bull 6 small pieces of smoked bones, about 500 g
  • & bull 5 large potatoes, about 1-1.2 kg
  • & bull 100 g peas (or according to preference)
  • & bull 3 onions
  • & bull 2 ​​carrots
  • & bull 2 ​​cloves of garlic
  • & bull 2 ​​bay leaves
  • & bull 100 ml tomato juice
  • & bull 3 tablespoons oil
  • & bull 1 teaspoon dried or fresh parsley
  • & bull salt and pepper to taste

How do we prepare the potato stew recipe?

In a large cauldron, I put the oil and browned the smoked bones as much as possible (you can use any kind of smoke you want: drain, fork bones, kaizer, etc.). I cut the onion into small pieces and added it over the bones, so that it also hardens.

Now I put salt and pepper and a little water and let it simmer for 5 minutes. Then I added the sliced ​​carrots and covered with a lid for another 3 minutes until they were all simmered.
After all this, I covered with hot water to the level of the bones and let everything boil for about 15 minutes. I also added diced potatoes and added hot water until the water was above the potatoes.
After the potatoes were almost cooked, I put the tomato juice, bay leaves and sliced ​​garlic.

They boiled for a few more minutes until the potatoes were completely cooked and at the end I added the dried parsley and put the lid on.
For those who love dill, it goes perfectly with this stew.

The average of the grades given by the jury for this recipe is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Potato stew with peas and smoked, peasant recipe, simple


Ingredient Potato Salad With Radish And Mustard Dressing:

  • 1 kg. of potatoes (I used white salad potatoes and purple potatoes, but the purple ones have no other role than aesthetics)
  • 12 red radishes
  • 4-5 sprigs of green onion (white part and a good part of the leaves)
  • 2 tablespoons Dijon mustard
  • 50 ml. extra virgin olive oil
  • juice of 1 lemon
  • 1 teaspoon of honey and pepper

Preparing Potato Salad with Radish and Mustard Dressing:

1. Boil the potatoes in their skins for 15-20 minutes, to freeze without becoming extremely soft, then drain the water, rinse under running cold water, peel and cut into slices or slices (after preference). I only show you the purple potatoes in the picture below, for the simple reason that they are a bit more special, but only in appearance, the taste is simply potatoes. I emphasize the fact that they are potatoes produced in Romania, by people who thought that Romanian gastronomy deserves a little color.

2. Wash the radishes carefully and slice (or cut into quarters, as you prefer). Potatoes (of any color) and sliced ​​radishes are placed in a salad bowl or in a large (bowl), keeping a few slices of radish to sprinkle the salad on top at the end.

3. In a bowl, place the mustard and pour the extra virgin olive oil into a thin thread, while mixing in one. You see, the sauce will bind just like a mayonnaise. Add lemon juice and honey, beat well with a fork and season with salt and pepper to taste (the sauce should be a little saltier, because it is the only seasoning that boiled potatoes receive in the shell).

Other fasting recipes with potatoes:

Baked potatoes

Food & # 8211 stew & # 8211 potatoes

If the sauce is still too viscous, it can be diluted with 1-2 tablespoons of very cold water. Add the cleaned and washed green onion, chopped into thin slices, from which about 1 tablespoon of chopped leaves is kept for sprinkling at the end and pour the sauce over the potatoes and radishes.

4. Mix the salad carefully so that the potatoes are covered with sauce on all sides but not crushed. Cover the bowl with cling film and refrigerate for 30 minutes & # 8211 1 hour before serving. Of course, this only if you have patience, sometimes it happens to me not to have too much patience and to put a bowl of salad on me since it is slightly warm. Before serving, sprinkle on top the slices of radish and chopped green onion leaves that I kept for this purpose.


Good appetite and don't forget, it goes perfectly with any grilled goodies you have prepared!


Carrot - 50 recipes

Cooking recipes with carrots for any fad: salad, cake, saute or soup, etc.

Housewives buy carrots of "semi-long" and "long" varieties for the winter. The first variety is sweeter, more fragrant and more fragile. The "long" variety has a light orange color, is juicy, with a pleasant aroma and is used especially for soups and creams.
Tip: in the case of a concentrated soup with cow bone, it is not used core. Apart from the fact that it does not give it much taste, it is not economical either. So they will choose for soups carrot from the "flake" variety, which is more consistent, ie heavier, harder and juicier.
It is a nutritious vegetable, easily digested, fights constipation and strengthens eyesight, especially carrot juice that can be obtained with a juicer. It is rich in vitamin A. Carrots are served as a garnish for meat, skewers or as a salad. The healthiest is to eat it raw and in the form of juice.


  • 2 carrots
  • 2 potatoes
  • 1 medium onion
  • soy cream
  • salt and pepper to taste
  • parsley, for decoration

Pea dish with ouzo Yaxni

Greek recipe for pea dish prepared with tomatoes, onions and garlic, seasoned with dill and sprinkled with two tablespoons of Ouzo

Peas with rice

Peas with rice, prepared with meat soup, butter and an egg

Peas with lamb

Pea recipe with lamb meat, prepared with fresh or canned tomatoes, tomato paste and onion

Green pea pate

Vegetarian green pea pate prepared with soy mayonnaise and green parsley


Onion stew

IIIIIaaaaaammmmiii.dar deocamdata ma abtin.
I hold back, I haven't seen anything, I haven't seen anything I hold back.

It is definitely delicious. I love the stew with lots of onions. yummy

:))) You are not allowed onion stew either. Poor you.
Ionix, it was delicious, how many onions I put in it :)

You made me feel terrible, so now I'm going to the kitchen to clean the onion: D!

:)) offf, these cravings. how do they make us cook in exchange for 3.: P SPor to work and then good appetite!

I kept looking at your recipes and you know what would be good? at least for those with potatoes, put some bacon that you cook at the beginning with onions. or kaizer, something smoked ... it's too late now, but tomorrow, I'm definitely making a stew, and a lot of onions and potatoes. si kaizer :)

Ingrid, I think you missed that recipe :) Because I have the impression that you mean something like to stay. What do you say?

@ BarbatLaCratita: I want to tell you that I have a very strange nature and because I don't get along well with carrots, I replaced it with bell peppers. I added a little hot pepper, and your recipe turned out delicious!
As for cravings, you are to blame for tempting us with these pictures.
Oh, I think in moments like that, if I had a boyfriend ... he would definitely thank you!

I like your idea, I had to think about putting hot peppers in the onion stew. But I wouldn't give up the carrot, for now we get along well :)
I'll tempt you with the images of the recipes, but be careful who you tempt with the flavors of the food cooked at midnight - at this rate, how soon they might have someone to thank me)

I made it 3 times after your recipe :)) not that I hadn't done it before but yours has a different look. So I gave up the recipe from my mother in favor of this :)

Hmmm. not to read my blog and your mother, you risk being disinherited for an onion stew? :)

mda. (only my mother is now a star and she looks at me when I cook your recipes :) let's get over it.

I had found more recipes but I liked yours more. Here's how I find out that I also circulate on other culinary blogs but your recipe is more spicy and the idea with hot peppers is not bad at all, especially for those who want to lose weight. But I put fresh tomatoes. And you know something Robert? I would like to see how you recommend olive oil which is very healthy both in salads and in food. You see, due to pollution, pesticides and other chemical factors there is a tendency to we are heading for a healthier diet, as much as we can, and we can afford it. Many greetings!

Carmen, if you've revealed yourself, now I'm trying to get used to the idea. :) And to try to become better, to forget about the other culinary blogs in the future and to make you become more sedentary: D I don't recommend olive oil for an extremely simple reason: I don't think it needs more recommendation, everyone knows that it is tastier and healthier than sunflower. From time to time, I mention in some recipes that olive oil would be preferable, but I do not want to scare anyone by adding it to the list of ingredients - unfortunately, olive oil is still too expensive for most of us.


Beef with carrots and potatoes in slow cooker

In Timisoara it had been raining for two days, a rain so intensely awaited that only we did not dress in willow fruits and we did not utter enchantments barefoot. Well, this rain drove about 10 degrees out of here on the thermometer and it did well. Instead of missing grades, there was a desire for a more consistent food, and as the beef sounds very good to my family's ears, here we come naturally to the recipe for beef with carrots and potatoes that I propose today. I told you about slowcooker before, it's a ceramic pot that heats electrically to a temperature not too high, cooking food slowly, for hours. It's all about patience, because at the end of the wait, the slowcooker will prove that it was worth it, revealing the true meaning of the expression & # 8222 melts in your mouth & # 8221. What's great about slowcooker is that you can use any kind of meat, even old, even full of stingy ones, it will turn all the pieces into gelatinous and tender mouthfuls. So I took some rather old beef, of local production, and I will continue to show you what a wonderful food I made with it.

Preparation time: 00:20 hours
Cooking time: 07:00 hours
Total Time: 07:20 hours
Number of servings: 4 servings
Degree of difficulty: Easy

Ingredient:

  • 750 grams of diced beef (I used the pulp)
  • 2 tablespoons olive oil
  • 300 grams of spring onion (or a regular large onion)
  • 2 tablespoons flour
  • 600 ml. of beef soup
  • 2 tablespoons orchid sauce
  • 1 tablespoon concentrated tomato broth
  • 1 tablespoon Dijon mustard
  • 3 rosemary branches
  • 125 grams of carrots
  • 125 grams of parsnips
  • 700 grams of potatoes, cleaned scales
  • 25 grams of butter
  • salt and pepper

Peel the carrots and parsnips and cut them into cubes, peel the potatoes and cut them into thin slices.

Heat 1 tablespoon of oil in a pan and add the diced beef, frying on all sides until the blood on the surface coagulates and begins to brown in places.

Prepare the cepsoers, then cut them into quarters or halves, depending on their size.As soon as the meat starts to brown here and there, take it out of the pan and place it in the slow cooker bowl, then cover it with the lid.

In the pan add the remaining oil and onion (picture 1) which is cooked until it starts to turn slightly golden. Immediately add the flour and mix until completely incorporated (picture 2). Add the hot beef soup, stirring constantly (picture 3). Immediately add the tomato broth, mustard, orchid sauce and 2 sprigs of rosemary. Boil the sauce for 3-4 minutes and season with salt and pepper to taste (picture 4), then remove from the heat.

Add the carrots and diced parsnips over the beef in the slow cooker.Immediately, pour all the sauce from the pan.Arrange the potato slices nicely on top, pressing lightly on them with your palms, then season with salt and pepper and add the remaining rosemary.Cover the dish with the lid and cook at high temperature (high position of the slow cooker) for 7 hours, until the meat is very tender and the potatoes are penetrated. Finally, add the butter cut into small pieces on top of the potatoes, cooking for another 5 minutes until the butter melts.The food is served immediately, hot, and is extremely tender and tasty.Other slowcooker recipes:


Peel a squash, grate it and squeeze the juice.
Wipe with absorbent towels and cut into thin slices.
Put the oil and spices in a bowl to taste.
Add the potato slices and mix well.

Take the potato slices and put them in the tray in which you put a baking sheet.

Put the tray in the oven and keep it until the potato slices start to brown.


Pea dish with carrots

The days when we have a pea dish with carrots on the menu are a joy for the whole family, but especially for me and my daughter. We love these local dishes, called by the place "ciuspais". The origin of the name is German & # 8211 zuspeiss & # 8211 and the way to cook quickly, in a similar way, dishes from all summer vegetables, is inherited from the Swabians from Banat. See also pumpkin mushroom recipe. Finally, going back to this pea dish with carrots is sweet from the natural sweetness of the pea. It is delicious both as such, served with a piece of fresh baguette, as a fasting dish, and with a piece of steak, as a garnish. In addition, it can be made just as well with fresh or frozen peas, so we can enjoy its taste all year round.