Stew with meat, mushrooms and potatoes. Vegetable stew with mushrooms. Vegetable stew with mushrooms and eggplants

Calories: Not specified
Cooking time: Not indicated

There is a very tasty dish in German cuisine with the funny name “shukrut”. The cooking principle is reminiscent of both a roast and a stew at the same time, and in appearance it is also very similar. The required components in German choucroute are meat, potatoes, tomato and cabbage, and then each housewife has her own additives and additions. So, a lean stew with mushrooms, cabbage and potatoes is most likely choucroute, only in a lighter, lean version. Vegetables are fried in oil and then cooked until cooked using the stewing method, adding water or broth. Of course, there is also tomato for brightness and taste, and mushrooms are added instead of meat. This tasty and satisfying dish is easy to prepare; no expense or effort is required on your part. If you fast or prefer to cook simple and accessible recipes on weekdays, this recipe is just for you.
As for tomatoes, in winter you can add twisted tomatoes, tomatoes in their own juice, frozen sliced ​​tomatoes, tomato juice or tomato sauce to the stew. Even homemade adjika will do, if it’s not very spicy. And in the summer, cook with fresh tomatoes.

Ingredients:
- white cabbage – half a small fork;
- potatoes – 2-3 medium tubers;
- fresh champignons – 8-10 pcs. medium size;
- carrots – 2 pcs;
- onion – 1 large onion;
- crushed tomatoes – 0.5 cups;
- salt - to taste;
- vegetable oil – 50 ml;
- ground black pepper – half a teaspoon (to taste);
- garlic – 2 cloves (optional);
- any fresh greens - a large bunch.

Recipe with photos step by step:

Chop the carrots and onions quite coarsely: cut the onion in half, then into three parts and cut into strips across, about 1 cm thick. Cut the carrots into large cubes or segments.

Shred white cabbage into large strips, larger than for borscht or cabbage soup.

Pour the onion into the frying pan, after heating the vegetable oil in it. Stirring, saute the onion until soft, but do not fry it, leave it light.

Add carrot cubes. Sauté together with the onion for several minutes until the carrots absorb the oil.

Add cabbage to the pan in portions, mixing it with vegetables and oil so that it quickly loses volume and settles. When all the cabbage has been added, cover the pan with a lid and simmer for 15 minutes until half cooked. During stewing, the cabbage will soften, the juice will evaporate, and to prevent the vegetables from burning, you need to stir everything once or twice.

Add grated tomatoes or tomato puree and juice. If you use thick tomato sauce, then you need to fry it and then add water; if you use tomato paste, then immediately dilute it with water. Fry the vegetables and tomatoes for about five minutes.

At this time, peel the potatoes and cut them into small pieces. The shape is arbitrary - cubes, circles, slices. Add to the fried vegetables, stir and continue frying for a few minutes. When the potatoes are soaked in tomato and oil, add a little water (half a glass) and salt to taste. Simmer covered over low heat for 20 minutes until the potatoes and cabbage are completely cooked. If the water has evaporated and the potatoes are still a little hard, add water and cook the potatoes until soft.

Cut the champignons into quarters. Pour a tablespoon of oil into the pan, add the mushrooms and fry over low heat. First, the mushrooms will be stewed in the released juice, gradually it will evaporate, and the champignons will begin to fry. During frying, do not forget to salt the mushrooms. Fry until almost done.

Transfer the mushrooms to the stewed vegetables, season with black pepper or other spices of your choice. Simmer for five minutes over low heat. According to the recipe, the stew is thick, almost without gravy. If you like it when there is sauce, then after adding the mushrooms, pour in a little water or broth. Simmer until the mushrooms are ready. Add finely chopped garlic when everything is ready, a minute or two before turning off the heat.

It is better to serve mushroom stew with cabbage and potatoes hot, but not immediately, but let it brew for 10-15 minutes. The best addition would be fresh herbs, vegetable salad or glass

Before you start cooking vegetable stew with mushrooms and potatoes, I suggest you find out what kind of dish it really is and what are the features of its preparation in recipes from different countries.

Stew is a dish that can be prepared from a wide variety of ingredients. These can be pieces of several types of meat, poultry, fish, mushrooms or vegetables. The main condition for preparing stew is that all the ingredients must first be fried and then simmered together.

The national cuisines of different countries have their own special recipe for this dish. Thus, in Switzerland its main ingredients are veal and mushrooms, which are first fried in a pan and then stewed in heavy cream. Irish stew is one of the country's most popular traditional dishes. The ingredients of the classic recipe are lamb, potatoes and onions. Vegetables are cut into relatively large pieces, and meat into smaller pieces. Simmer all the ingredients together over low heat for about an hour, after filling them with water. In Germany, like here, stews are prepared from anything. It can be vegetable (potatoes, carrots, different types of cabbage); with the addition of beans (including green beans), peas, lentils; with smoked sausages and meat; sometimes even with bread, pasta and cereals.

In post-Soviet countries, vegetable stew with mushrooms is widespread and very popular, the recipe for which is given below and I suggest you cook it now! To the specified list of products, if you wish, you can add blue eggplants or replace zucchini with them. Both options are win-win – whichever one you like best, choose that one.

Required ingredients:

• 500 g zucchini
• 500 g potatoes
• 300 g mushrooms (champignons)
• 200 g sweet pepper
• 200 g onions
• 100 g tomatoes (can be replaced with tomato paste)
• 1 clove of garlic
• fresh herbs – parsley and dill
• salt to taste
• ground black pepper
• vegetable oil

Cooking method

Wash all vegetables thoroughly. Peel the potatoes, cut into strips or cubes, with a side of approximately 2-3 cm.

Chop the zucchini in the same way.

Cut the seed box from the sweet pepper and cut into strips.

Peel the carrots, cut into cubes, rings or grate on a coarse grater - as you wish. Peel the onion and use a knife to shape it into half rings. Cut the champignons along the axis into 2-4 parts depending on the size.

Pour vegetable oil into a frying pan, add onion, lightly fry (2-3 minutes). Add the mushrooms and cook until all the water has evaporated, stirring occasionally.

I'll try to cook meat stew and mushrooms. I was always confused about what stew, saute, goulash are... And not surprisingly, I grew up in a time when there were two types of bread: black and white, when there were two types of beer: it is there and it is not, when there were two types of pasta: short and long.

Meanwhile, in fact, meat stew is as different from it as an apple is from an oyster.

Ragu, from the French ragoûter, means “to stimulate the appetite.” The dish is prepared from pieces of meat (fish, poultry, game), vegetables, mushrooms, roots, usually in a thick and spicy sauce, for example.

The prominent master of culinary art, Father Lacina, the hero of J. Hasek's novel about Švejk, argued that a stew with mushrooms becomes tastier the more mushrooms are put in it.

But before this, you must fry the mushrooms with onions and only then add a bay leaf. It all depends on the roots, on how many and what kind of roots to put. But so as not to over-pepper, not... not to over-nail, not to over-lemon, over-root, over-musk... He was supported by Schweik himself - the more onions, the better.

Let's prepare meat stew with mushrooms, strictly following Lacina's instructions, but a little in our own way. Of course you can cook it, but stew with mushrooms is tastier.

Meat stew. Step by step recipe

Ingredients (2 servings)

• Beef 250 g
• Mushrooms 300 g
• Onion 2 pcs
• Potatoes 3 pcs
• Carrot 1 piece
• Butter 20 g
• Tomato paste to taste
• Salt, black pepper, nutmeg, lemon juice, bay leaf, paprika Spices

1. I’ll say right away that the only place where we will deviate from the instructions of the “classic” is that we will not fry the mushrooms and then add the onions. And let's not do this at the same time. By the way, Lacina is very disingenuous in this place. Perhaps the father is accustomed to a stew with wild mushrooms, which we do not have at the moment, and we use champignons for which frying is not entirely suitable. Just the wrong mushrooms. We will first fry the onions and then immediately the mushrooms.

   Mushrooms, meat and vegetables for stew

2. Beef, or better yet young veal, a piece of shoulder blade. Rinse, remove all seeds and films. Cut into small, dice-sized pieces.

   Cut the beef into cubes

3. Cut the onion into large strips. Peel the carrots and cut into thin slices. Cut the potatoes into cubes the size of pieces of meat.

   Fry the meat until golden brown

4. Melt the butter in a deep saucepan and fry the meat until golden brown, stirring constantly.
5. When the meat turns golden brown, add the carrots and fry uncovered over medium heat for 10-12 minutes. The carrots should become soft.

   Add carrots and fry without lid

6. If you have wild mushrooms (porcini, Polish, honey mushrooms, etc.) you can add them at this stage and fry them along with meat and carrots, as Father Lacina advised. Then don’t deviate a single step from the classics.
7. Add the chopped onion and fry it along with the meat for about 10 minutes until the onion softens and releases liquid.

   Add chopped onion and fry it along with the meat

8. Next, add spices. Here, following the instructions of the priest, the main thing is not to over... One bay leaf, 2-3 cloves, ground nutmeg on the tip of a knife, salt and ground black pepper, 0.5 tsp. sweet ground paprika. And add 1 tsp. lemon juice.
9. And finally, mushrooms. Champignons, remember, there should be “a lot” of them, cut into large pieces. If the mushrooms are small, you don’t have to cut them at all.

   Fry with mushrooms

10. Fry mushrooms with meat and onions for 10 minutes over medium heat. Stirring occasionally. Add half a glass of hot water to the saucepan, cover with a lid and, bringing to a boil, leave to simmer over low heat for about 30 minutes. Make sure that the liquid does not completely evaporate and the mushroom stew does not burn.
11. Add chopped potatoes, stir. Add 1 tbsp to the dish. l. tomato paste diluted in half a glass of water, or 100 ml of tomato juice, and simmer under the lid until the potatoes are fully cooked. It's about 20 minutes.