Savor the flavor of summer fresh vegetables and cook a roast with pork, potatoes, bell peppers and tomatoes. Step-by-step recipe with a photo. Video recipe.
Roast is prepared from any kind of meat: pork, beef, veal, lamb, chicken … it does not interrupt the taste characteristics of meat, but harmoniously complements and emphasizes it. In addition, bell peppers, garlic, carrots, onions, tomatoes and other vegetables are ideal accompaniments to meat and potatoes. There are many ways to cook roasts. For example, in pots, over an open fire, in a frying pan, in the oven. Today we are preparing a simple recipe that will delight relatives not only on weekdays, but also on holidays! Delightfully colorful, flavorful, hearty and tasty roast with pork, potatoes, bell peppers and tomatoes in a large saucepan on the stove.
The cooking technology for roasts is usually the same. First, the meat is fried in hot oil. Then vegetables are added to it, which are also fried. The products are poured with tomato sauce and stewed. In this case, changes in recipes are possible. If you want to cook a dietary meal, then do not fry the products, but immediately send them to stew in one pan. You can also fill the dish instead of tomato paste, sour cream or stew in your own juice.
See also how to make pot roast with pork and mushrooms.
- Caloric content per 100 g - 305 kcal.
- Servings - 4-5
- Cooking time - 2 hours
Ingredients:
- Meat (any sort) - 400 g
- Carrots - 1 pc.
- Potatoes - 1-2 pcs.
- Garlic - 2-3 cloves
- Tomatoes - 4 pcs.
- Hot pepper - 0.5 pods
- Ground black pepper - a pinch
- Sweet bell pepper - 2 pcs.
- Salt - 1 tsp or to taste
- Onions - 1 pc.
- Vegetable oil - for frying
- Greens (any) - bunch
Step by step cooking roast with pork, potatoes, bell peppers and tomatoes, recipe with photo:
1. Peel the onions, wash and cut into cubes. Heat vegetable oil in a skillet and add onion. Saute it over medium heat for 5 minutes.
2. Wash the meat, cut off the film with veins, cut into cubes and send to the pan with the onion. Continue to fry over medium heat until golden brown.
3. Peel the bell peppers from the seed box, remove the partitions, wash, cut into cubes and send to the pan to the meat. Stir and continue to fry for 5-7 minutes.
4. Peel the carrots, wash, cut into cubes and send to the pan.
5. Peel, wash, chop and add potatoes to all foods.
6. Fry the food for 15 minutes until golden brown.
7. Transfer the vegetables to a comfortable large heavy-walled saucepan with a bottom. Twist the tomatoes to a puree consistency and send them to the food.
8. Place finely chopped garlic, hot peppers and chopped herbs in a saucepan.
9. Stir the food, boil and simmer under a lid over low heat for 1 hour. Season the dish with salt and black pepper 15 minutes before cooking. Serve hot roast with pork, potatoes, bell peppers and tomatoes.
See also the video recipe on how to cook pork roast with bell peppers and tomatoes.
