Meat stew - Italian recipe. Meat stew - Italian recipe Chicken stew with basil and sour cream "Italy"

Italian stew is a delicious meat dish that can be served with a side dish or just a salad of fresh vegetables. To prepare it, we need beef pulp, which must be fresh. First of all, it should not be frozen, because it is not known how long it was stored. If the shelf life is exceeded, then at best the dish will turn out to be tasteless with tough unleavened meat, and at worst it will simply go bad. A good piece of meat can be selected by paying attention to its color and smell. The color of beef should be red, and it should smell without the slightest unpleasant tint. If you came to buy meat in a store, then it will certainly be packaged. Therefore, you need to look at the information about the expiration date and the manufacturer. It is better if the meat is local than imported, because imported meat was brought to us in frozen form and it is not suitable for making stews. The maximum that can be made from it is to grind it into minced meat.

So, when the meat is selected and bought, let's start cooking our dish. We clean the carrots, onions and garlic, wash them and celery with chili peppers.

We cut the onion into small cubes, three carrots on a coarse grater, chop 1 clove of garlic with a press, celery and chili pepper are also finely chopped.

Pour oil into the multicooker and heat it on the "Multipovar" mode. This mode allows you to set the required temperature and other cooking parameters, so we set 160 degrees and 10-15 minutes.

By the way, not all multicookers have such a mode, but do not rush to get upset, you can turn on the “Frying” or “Baking” mode - you definitely should have one of them.

If the oil is hot, put the chopped vegetables into it and fry them for 10 minutes, stirring occasionally. At this time, we cut the beef and lard into small cubes, then they need to be lightly rolled in flour and added to the multicooker bowl.

Fry everything together for another 5 minutes, and then put garlic cloves (whole), rosemary and tomato pulp there. Mix everything and cook for 10 minutes.

After that, you need to pour in the red wine, stir thoroughly again and cook until all the liquid has evaporated. Then we fill everything with boiled water so that it completely covers the meat and after boiling we set

timer for 1.5 hours. 10-20 minutes before the dish is ready, salt, pepper and mix.

This dish is ideal to serve with red wine, especially when it comes to a romantic dinner. Bon appetit!

Ragout is one of the dishes that showcase the beauty of Italian cuisine. Everyday ingredients and a minimum of your efforts, quick frying and then slow simmering - this is how a juicy dish is born that tastes like a million dollars! Most often it is served with rigatoni or pappardelle, as their structure is more porous, and the stew sticks to them better. This version of meat stew is based on the classic recipes of famous Italian chefs and is designed for 8 servings.

Cooking:

1. Pat the beef dry with paper towels, cut into cubes or thick slices and sprinkle with salt and pepper.
2. Heat a saucepan and fry the meat until brown in olive oil over medium heat. Remove to a plate.
3. Add garlic and onion to skillet and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for another 5 minutes. Celery and carrots sautéed with onions and garlic are called "soffritto" in Italian cooking. It is the traditional basis for many Italian dishes. Slow cooking over low heat releases their flavor and adds flavor to any dish.
4. Add the remaining ingredients and return the beef to the pot, including the juices that have come out. Instead of beef broth and a glass of water, you can add 3 cups and 2 bouillon cubes.
5. Bring to a boil, then reduce heat to low and simmer covered for 1 hour 45 minutes. Then remove the lid and simmer for another 30 minutes, so that the liquid is slightly melted and a thick sauce is obtained.
6. Adjust the taste with salt and pepper. If the stew seems sour, you can add a little sugar (no more than ½ teaspoon at a time).
7. Take a very large saucepan, pour water with 1 tablespoon of salt into it and bring to a boil.
8. Add pasta and cook 2 minutes less than the recommended cooking time on the package.
9. When the pasta is ready, use tongs to transfer it from the pan to the stew and be sure to add 1 glass of water in which the pasta was cooked.
10. Gently stir the pasta with two spoons for 1-2 minutes until the water evaporates. You will end up with a thick sauce that coats the pasta.
11. Serve with plenty of grated Parmesan, or even better, Parmigiano Reggiano.

Bon appetit!

Housewives always want to cook something special, and it is worth noting that with a few ingredients on hand, you can still cook up an original treat. An example of this is Italian chicken stew, the recipe of which you will quite like, and you will easily cope with cooking. Just imagine that your everyday products will turn into gourmet food.

How to cook Italian stew

The main components of Italian, like any other stew, are vegetables. The differences of the Italian version are in the processing of products and their combination.

• Vegetables for Italian stew must be fresh. The products that are stale on your shelves will no longer be so juicy and tasty.
• Cut the ingredients for the stew into equal pieces. Then the balance of the dish will be fully achieved, and the taste will become truly Italian.
• As for meat, any option is useful here. But still, the most common and affordable type of meat is chicken.

To cook the stew quickly, you need to use minced chicken. Due to the quick cooking of meat, vegetables will not lose their shape and juiciness.

• Be sure to add fresh herbs to the stew. Basil is the perfect seasoning for stews. But if you don’t have fresh on hand, you can substitute dried. Also add parsley, oregano, rosemary and dill to the dish. Favorite greens will only improve the taste of vegetable dishes.

• Italian stews always include a white sauce, such as béchamel. Traditionally, dishes are prepared with it for the Christmas holidays. Sour cream and milk are added to everyday vegetable dishes.

The aromas of Italian stew will completely immerse you in an atmosphere of romance and home. Cooked treats for dinner will be very useful. A low-calorie dish is easily absorbed by the body, although it contains meat.

A glass of white wine will perfectly complement the meal and make it effortlessly fun.

Chicken stew with basil and sour cream "Italy"

Ingredients

• - 400 g + -
• - 1 PC. (400 g) + -
• - 200 g + -
• - 1 PC. + -
• Hot pepper - 0.5 pod + -
• - 3 branches + -
• - 20 g + -
• - 60 g + -
• - taste + -
• Dry white wine- 50 ml + -
• - 20 g + -

How to cook stew with basil and sour cream

1. Wash the chicken meat thoroughly and pat dry. Cut it into small cubes and pass through a meat grinder or chop in a blender (you can use ready-made minced chicken, only it must be of high quality).
2. Place a heavy bottomed pan on the fire and add the butter. Melt the butter and add the minced chicken to it. Salt the meat and fry until tender.
3. At this time, wash the greens and vegetables. Remove the skin from the cherry tomatoes and leave them whole (if the tomatoes are large, cut them into squares). Cut the zucchini into squares, and the bell pepper into long strips.
4. Add vegetables to the fried minced meat and mix. Cover and simmer the stew over low heat for 10-15 minutes.
5. Then pour white wine into the pan and cook the dish with the lid open until the wine has evaporated.
6. Now add finely chopped hot pepper, mix.
7. Add thick sour cream to the stew and simmer again under the lid for 10 minutes.
8. Then finely chop the greens and send it to the pan. Stir and the dish is ready to eat.

Serve the stew on beautiful wide plates. Garnish the dish with sliced ​​lemon or lime slices. If the dish is intended for adults, then you can sprinkle with lemon zest before serving.

Italian stew with chicken and sour cream

Dishes with sour cream have a very delicate creamy taste. Vegetable stew with sour cream and meat is truly a culinary masterpiece.

Having prepared such a treat, your ordinary day will turn into a holiday. For a good mood, it is enough to inhale the aroma of the finished stew, not to mention its tasting.

Ingredients

• Chicken fillet - 300 g;
• Smoked chicken meat - 300 g;
• Sweet onion - 2 pcs.;
• Champignons - 150 g;
• Sour cream - 0.5 tbsp.;
• Carrots - 2 pcs.;
• Basil - 0.5 tsp (dried);
• Rosemary - 1 pinch;
• Salt, black pepper - 0.5 tsp each;
• Vegetable oil - 30 ml;
• Green grapes - 150 g (for decoration).

How to cook italian stew with chicken and sour cream

1. Chicken fillet, smoked and fresh, pass through a meat grinder separately.
2. Peel the onions with carrots and cut into thin half rings.
3. Pour vegetable oil into a frying pan (preferably Teflon) and heat it. In well-heated oil, add chopped vegetables and fresh minced chicken. Season the mixture with salt and pepper and cook for 10 minutes. Stir constantly so that the food cooks evenly.
4. Cut fresh mushrooms into thin plates and send to the pan. Saute mushrooms with meat and vegetables for 7 minutes.
5. Then add smoked chicken and sour cream. Simmer the dish for 10 minutes under a lid over low heat.
6. Season the mixture with dried basil and rosemary, then salt everything a little. Simmer for a couple more minutes and serve hot.
7. Garnish the stew with fresh grapes before serving. If the grapes are large, cut them in half. Grapes go well with vegetables and sour cream, so feel free to add.

Italian chicken stew will no doubt be the number one dish, and its recipe will come in handy for you in different situations. By choosing the option that suits you, you can decorate with a delicious dish not only everyday meals, but also festive ones.