Meat with pickles is a real, tasty and satisfying homemade meal that can perfectly feed the whole family. And if you have not tried this yet, then write down the recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
If you want to cook pork in a new way, then use this recipe. This recipe uses pork, although you can substitute veal, beef, lamb, or chicken if you wish. This dish is prepared quite simply, and the meat turns out to be very soft and tasty. The sauce, with its delicate thickness, envelops every piece of meat, and tiny cucumbers, falling on the teeth, pleasantly burst in the mouth. All this makes the dish unexpected and spicy. You can cook the dish in any dish, but cast iron is considered the best for frying and stewing. Although you can use any pots and pans at hand, and even modern technology, like a slow cooker.
In addition, tomato paste or grated tomatoes can be added to the sauce to enrich the taste of the food. It is advisable to use the cucumbers themselves a little sour, and not pickled. Here you need to be careful with salt, it should be borne in mind that the cucumbers are already salted. And also, if you add potatoes to the composition of this dish, then the dish will acquire Caucasian roots. So, for example, the national Tatar dish - azu, is made from stew with potatoes and pickles in a spicy tomato sauce.
- Caloric content per 100 g - 155 kcal.
- Servings - 6
- Cooking time - 3 hours
Ingredients:
- Pork - 1.5 kg
- Pickled cucumbers - 5 pcs.
- Onions - 2 pcs.
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Salt - about 1 tsp or to taste
- Ground black pepper - pinch or to taste
- Vegetable oil - for frying
Cooking meat with pickles
1. Cut the pickled cucumbers into 3 mm rings and soak in water for 15 minutes so that a little salt comes out of them. Then transfer to a sieve and rinse with clean water.
2. Put the cucumbers in a heavy-bottomed saucepan, add the peeled onion, bay leaf, peppercorns and cover everything with water so that it only covers the cucumbers.
3. Bring the ingredients to a boil over a high flame, then bring them to medium heat and boil the cucumbers for about 1 hour.
4. Meanwhile, while the cucumbers are boiling, prepare the meat. Peel it of film and veins, wash, dry and cut into medium-sized pieces. Do not chop very finely so that the meat does not dry out during frying.
5. Heat a frying pan with oil, dip the meat into it and fry on a high flame so that it becomes covered with a crust. This will seal it and preserve all the juice.
6. Then transfer the meat to a saucepan with cucumbers, replace the onion with a fresh one, add herbs and spices.
7. Fill the food with water, 1 finger above their level and simmer for about 1 hour after boiling. 10 minutes before cooking, season the dish with salt and pepper to taste.
8. Serve the finished dish fresh. Serve with mashed potatoes or boiled rice. Meat and gravy go well with these products.
See also a video recipe on how to cook beef goulash with pickles.
