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Pork stew with cauliflower and dill sauce

Pork stew with cauliflower and dill sauce

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Open the bouquets cauliflower and it is scalded in salted water. After it is boiled, we take it out on a plate and keep it warm.

Finely chop the onion and fry in the pan, then add meat cut into suitable pieces.

Add the donut paste, the tomato, the pepper and season.

Extinguish with a glass of water in which the cauliflower was scalded. Put the lid on the pan and let it boil until the meat is soft, well cooked.

ready sauce. In a non-stick pan, melt the butter, add the flour and mix so that it doesn't become lumpy, adding the cup of milk. season if necessary and mix.

When we serve the pork stew, we put the boiled cauliflower next to it, over which we put a small polish with dill sauce.

To have good appetite !

Cauliflower and bacon stew

A stew recipe with cauliflower and bacon from: cauliflower, green beans, red onions, green onions, tomatoes, mushrooms, smoked pork ribs, salt, pepper, thyme, olive oil and dill.


  • the average cauliflower
  • 300 g green beans beans
  • a red onion
  • 2 green onion bindings
  • 4 tomatoes
  • 200 g mushrooms
  • 350 g smoked pork ribs
  • salt
  • ground black pepper
  • dried and ground thyme
  • 2 tablespoons olive oil
  • a bunch of dill

Method of preparation:

Peel an onion, wash and slice. Cook for a few minutes in a saucepan until soft, and add the diced ribs. Separately, unwrap the cauliflower in bunches, wash well and bring to a boil in boiling water with a teaspoon of salt.

The same is done with green beans. Peel a squash, grate it and squeeze the juice. Stir gently so as not to crush and add cauliflower and beans. Cut the tomatoes into suitable slices and put them on the grill for a few minutes, then add them to the pan with the rest of the vegetables.

Bring to the boil in its own juice, season with salt, pepper and thyme and put in the oven to brown lightly. Serve garnished with dill.

Beat the pork muscle under a foil, season with salt and pepper and fry in oil.

In the remaining oil, cook the onion, add the paprika, then immediately pour 2 tablespoons of water. Add the bell pepper, which is left to boil for a few minutes. Finally, add the tomato slices and finely chopped dill. The mixture is left to boil for 10 minutes on a small flame covered with a lid. It does not need to be mixed.

How to prepare potato donuts:

Peel the potatoes, cut them into cubes and boil them in salted water. When they are cooked, they are strained and crushed. Put the yeast in a little sweetened milk. Form a dough from flour, egg yolk, butter and liquid yeast. Finally, knead together with the potatoes and a little salt. Leave the dough to rise for 1 hour.

Once raised, the dough is spread to a thickness of 2 cm on a wooden board. It is cut in a round shape. Fry the donuts in hot oil and drain the excess oil.
The pork muscle is covered with dill sauce and served with potato donuts.

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Calorie list

Andive 22
Artichokes 38
Red bell peppers 39
Green bell peppers 25
Hot peppers 24
Bureti 22
Potatoes 89
New potatoes 80
Cucumbers 19
Dried onions 51
Green onions 35
Mushrooms 35
Cauliflower 32
Pumpkin 32
Dried beans 346
Green beans 38
Gulie 33
Hrean 81
Lens (dry) 337
Loboda 19
Dried peas 343
Green peas 96
Manatarci 34
Dill (leaves) 30
Carrots 45
Napi 32
Pastarnac 72
Red platters 25
Eggplant platters 27
Parsley (leaves) 50
Parsley (root) 53
Praz 54
Winter radishes 26
Radishes of the month 19
Green salad 22

Beetroot 43
Spinach 25
Asparagus 21
Telina 45
Nettles 68
Garlic 137
Cucumbers in vinegar 9
Donuts in vinegar 15
Pickled red cabbage salad 16
Beetroot salad 38
Sour cabbage 18
White cabbage 25
Brussels sprouts 50
Chinese cabbage 19
Red cabbage 33
Green cabbage 71

Blueberries 60
Agrise 48
Pineapple 52
Bananas 84
Apricot 64
Strawberries 50
Cherry 82
Bitter cherries 80
Red currants 54
Blackcurrants 65
Horns 81
Corcoduse 45
Dude 81
Forest strawberries 57
Grapefruit 50
Gutui 66

Kiwi 61
Lamai 55
Mandarins 40
Mere 59-74
Cranberries (mountain currants) 67
Mure 77
Nectarines (Peche plums) 56
Watermelon 30
Watermelon 29
Peter 59-80
Peaches 65
Orange 53
Plums 89
Grapes 100
Visine 66
Raspberries 67

Dried fruits

Hazelnuts 682
Peanut 584
Seedless apricots 304
Pistachio 650
Chestnuts 400
Seed dates 326
Pumpkin (seeds) 572
Sunflower (seeds) 420

Rosehips (with seeds) 270
Masline 664
Dried apples 302
Dried pears 300
Walnuts (in shell) 654
Peaches (without seeds) 304
Plums (with seeds) 306
Figs 267
Raisins 307

Bellows cheese 337
Greasy cottage cheese 156
Lean cow cheese 97
Melted cheeses 366
Cheese 382
Fatty yogurt 55
Low fat yogurt 30
Whipped milk 64
Normal milk powder 498
Whole cow's milk 67
Skimmed cow 's milk 50
Goat 's milk 67
Sheep 's milk 113
Telemea de vaca 243
Sheep telemea 270
Sour cream 20% 213
Sour cream 30% 299
Butter 806
Urda 136

Arpacas 348
Biscuits 337
Horns, buns 269
Wheat flour 357
Rye flour 353
Corn flour 351
Oatmeal 382
Grade 348
Gray 354
Malay 362
Rice 351
Husked rice 355
White wheat bread 282
Paine graham 256
Intermediate wheat bread 255
Black wheat bread 245
Rye bread 239
Ordinary pasta 360
Pasta with egg 366
Corn 362

Deer 100
Cal 113
Curcan 179
Turkey (fat) 227
Sheath (fat) 167
Gaina (slaba) 128
Chickens 177
Gasca (semi-fat) 260
Goose (fat) 392
Rabbit 98
Honey 260
Mistret 114
Sheep (fat) 331
Sheep (weak) 144
Fat pork 340
Semi-black pig 295
Weak pig 143
Rate 136
Fat beef 401
Vita slaba 118
Low calf 226
Brain 125
Pork liver 146
Liver life 146
Cattle heart 93
Language 215
Kidneys (cattle, pigs) 122

Meat sausages and preserves

Leberwurst 349
Parizer, cremurst 289
Liver pate 261
Homemade sausages 324
Carnati cabanos 374
Gypsy muscles 333
Italian salami, hunting 316
Russian salami, Poiana 402
Dry salami, type Sibiu 510
Summer salami 579
Smanina smoked 729
Pressed ham 330
Pork drum 299
Canned pork 327
Canned beef 156
Canned pork with beans 158
Canned pork with peas 166
Canned beef with beans beans 135

Chicken egg white 57
Galbenus 364
Chicken egg (50g) 85
Or rat (60g) 104
Powder of or 564

Babusca 113
Calcan 88
Canned carp in tomato sauce 125
Preserve horse mackerel in tomato sauce 125
Canned pike in tomato sauce 123
Cod in tomato sauce 85
Hering in tomato sauce 170
Mackerel fillets in tomato sauce 164
Herring in oil 325
Sardine fillets in oil 280
Crap 104
Salted carp 141
Weak spring herring 167
Herring in summer, autumn, winter 245
Heringi gr. sarati 254
Heringi sl. sarati 135
Icre (crap) 130
Caviar (pike) 125
Manchurian caviar 255
Black caviar (caviar) 246
Macrou 183
Morun 115
Nisetru 238
Talk 78
Room 83
Danube mackerel 299
Salted Danube mackerel 274
Semigras (crap, trout, mullet platica) 115
Slab (biban, salau) 88
Sleep up to 244
Pike 82
Stavrid 115
Salted pike 98

Sheep and cattle tallow 927
Margarine 786
Sunflower oil 929
Soybean oil 928
Butter 806
Melted butter 903
Goose lard 923
Lard 928

Bere blonda 47
His black 47
Pepsi 40
Rom 312
Tuica 250
Average wine 53
Whiskey 400
Sugar-free coffee 0
Sugar-free tea 0
Liquor 330

Peppers stuffed with meat 81
Loboda bags 160
Hair dryer bag 220 (one serving)
Russian vegetable borscht 188 (one serving)
Russian borscht of vegetables and cream about 25g 245 (one serving)
Bulion 95
Grilled meat 144
Stomach soup 400 (one serving)
Potato soup 385 (one serving)
380 lamb soup (one serving)
Pork bone soup 120
Soup over 220 (one serving)
Chicken soup 220 (one serving)
Stevia soup 163 (one serving)
Mushroom ciulama 356 (one serving)
Poultry ciulama with mamaiguta 428 (one serving)
Poultry steak with mashed potatoes and beet salad 594 (one serving)
Hamburger and bun 140
Mamaliga 328
Polenta with cow's milk and sour cream 348 (150g of which 50 g sour cream)
Green bean meal with lean beef 80
Green bean dish with chicken 96.1
Small meat mussels 196
Dietary omelet 246 (2 eggs and butter)
Mesh eggs 146 (one egg)
Over the brine 80.4
Meat pilaf 515 (one serving)
Dietary pilaf 320 (one serving)
Mashed potatoes 20.5
Mashed potatoes / butter / milk 140
Tomatoes stuffed with eggplant salad 82 (of which 5g oil / 100g)
Beet salad 79
Spinach salad 87
Tomato sauce for food 58
Vegetable cream soup 176 (one serving)
Lean meat soup 10 (one serving)
Vegetable soup 9 (one serving)
Carrot soup 16
Bone soup 70
Poultry soup & ampagrave la greque 80 (one serving)
Poultry soup with noodles 168 (one serving)
Tomato soup 168 (one serving)
Cow soup 80
Vegetable soup with noodles 132 (one serving)
Vegetable soup with semolina dumplings 211 (one serving)

Sugar products

Starch 340
Chocolate candies 574
Fondant candies 420
427 cheese (200g serving)
Milk caramels 398
Milk chocolate 603
Chocolate with vanilla 570
Household chocolate 536
Cherry compote 65
Apple compote 73
Apricot compote 60
Plum compote 65
Cherry compote 65
Grape compote 80
Quince compote 70
Pear compote 85
Peach compote 70
Drops 405
Sweetness 328
Lightning with vanilla cream 300 (a lightning of 140g)
Apricot jam 302
Strawberry jam 304
Gem gutui 308
Peach gem 308
Gem plum 300
Gem visine 399
Raspberry Gem 304
Glucose 319
Halva from the sunflower 546
Sesame seeds 554
Jelly 314
Lactose 407
Plum magic 245
Extra jam 292
Martipan 495
Bee honey 340
Apricot nectar 73
Nuga 575
Quince pellet 300
Cottage cheese pie 260
Praline 450
Rahat 398
Fruit salad 150
Savarina with whipped cream 300 (approx. 120g)

Fruit syrup (cherries, raspberries) 288
Egg white foam with fruit 244 (one egg)
Zahar 410

Pork stew with cauliflower and dill sauce - Recipes

A perfect recipe for a weekend dinner and I say that because even if it is easy to make it takes more time to prepare. But the result is worth the wait and the family will be extremely happy with the result. At least for us, it's like that every time.

Cruise Phase (PL), Consolidation, Definitive Stabilization

-1-2 carrots depending on size

Preparation. Vegetables (onions, peppers and carrots) are washed and cut into cubes, respectively slices. We wash the beef and cut it into cubes of the right size. Put the oil in a pan and simmer the meat over low heat. After the meat is done (it has changed color), add the vegetables over and "temper" them for a few more minutes (possibly add a drop of water).

Then add 1-2 cups of water depending on how much sauce we want to be in the stew and bay leaves. Cover the pot and let the stew simmer over medium heat for about 40 minutes, stirring occasionally.

We only have one step left, namely to add the tomato juice, salt, pepper and paprika and continue to let it boil with the lid on (about 30 minutes). The cooking time of beef differs greatly from one meat to another and it is quite difficult to estimate the final cooking time.

Chop the small green parsley and put it as soon as we take the beef stew off the heat (I forgot to put it when I took the pictures).

Stefania's kitchen

As a child, when I was asked what my favorite food was. no, they weren't french fries, I immediately said "Cocanita de caitofioi". I remember that in kindergarten they gave us a long juice with potatoes (and not only that, many other dishes made in a hurry) that I still remember and many times I really miss that taste. Another food I miss is pickled cucumber food. Whoever was good and finished quickly from the plate, received a bonus. What you think? I was always getting a bonus. I can't say the same about the soup where I had to choose every vegetable and vegetable that I didn't like at all. I didn't even want to see the meat, so I certainly didn't have pickled cucumber food and potato stew. And of course now the preferences are different and the taste different. If it doesn't have parsley and a little meat, it's like it's not stewed!

You need:

  • 500g pork (pulp, muschi, goulash)
  • 1kg potatoes
  • 3 medium onions
  • 1 large bell pepper
  • 500ml tomato pulp (3 tablespoons tomato paste)
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoon grated salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon thyme
  • 3 bay leaves
  • 3 tablespoons oil
  • 800ml water
  • 1 small bunch of parsley

Finely chop the onion and put it in a pot with the 3 tablespoons of oil. After it becomes glassy, ​​add the diced bell pepper. I have a mixture in the freezer, that's why you can see some red cubes.

After 2 minutes of sizzling, add the diced meat. Leave it for about 5 minutes, then add the tomato pulp and keep it together for about 3-4 minutes.

Add water and spices: salt, pepper, paprika, oregano, thyme and last but not least the bay leaves. Stir, cover and simmer for about 40 minutes on low heat.

Meanwhile, prepare the potatoes and put them after 40 minutes cut into cubes.

Let it boil for about 30-40 minutes, also over low heat or until the potatoes are well cooked. Add a little water if the food is too thick but as long as everything is covered it can't go down so fast. The potatoes are generally cooked after a maximum of 30 minutes, but I don't know what potatoes I found, because after 30 minutes they were still hard, so I turned on the heat for 10 minutes. If the juice is too long, let it boil for another 10 minutes without a lid or you can add 2 teaspoons of flour rubbed with a little water to make it thicker. At the end, turn off the heat, season with salt and add all the finely chopped parsley. Stir and leave to rest.

Pork stew with cheese sauce

Portion the meat into small pieces. Finely chop the onion and cook in 50 ml oil with the sliced ​​carrot. Add the sliced ​​meat, sliced ​​garlic and season with salt and paprika. Pour enough water on top to cover the meat well and let it simmer over low heat until the meat softens (if necessary, add a little more water). When the meat penetrates easily with a fork, leave the uncovered stew to continue to boil until the water drops and a thick sauce remains.

To prepare the cheese sauce, put 1 tablespoon of butter, 200 g of grated cheese and sour cream in a hot pan. Let it boil for a few minutes, if the sauce obtained is too thick, add the sour cream and season with salt.

For the potato garnish, peel the potatoes and boil them in salted water. When they are cooked, they are strained and crushed. Add chopped parsley, raw egg, cheese and flour. Season with salt and then fry in oil. Remove on a paper towel to absorb excess oil.

Place a portion of stew, potato croquettes on a plate and put plenty of cheese sauce on top.

Searched words "cauliflower"

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Break the cauliflower into bunches and put it to boil in salted water. In a non-stick pan, put the onion at "quality" in half

Wash the cauliflower well and break it into small bunches. Cut the largest ones into 2-3 strips in length. In a frying pan with oil

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Pork stew with cauliflower and dill sauce - Recipes

- 200 gr tapioca flour (La Finestra sul Cielo)
- 210 ml milk (ZuZu, Fulga etc)
- 2 tablespoons oil
- 1 ou
- 64 gr parmesan
- 120 gr cow or sheep house (homemade)
- salt
- 1 tablespoon tapioca flour

Heat the milk until it starts to boil then take it off the heat and add tapioca flour (if you can't find tapioca flour you can also make it from pearls, grind them in the coffee machine until it becomes a slightly granulated powder with a lot of powder) mixing continuously and with a lot of force because the flour pulls the milk in it very quickly and the flour on the bottom of the bowl tends to bind quite hard to the rest of the dough. Then add the finely grated cheese and continue to knead until the dough cools enough to add the egg (be careful if the composition is too hot we risk making the omelet), salt and oil continuing to knead then add the finely grated Parmesan cheese continuing to knead.

After we have finished kneading, wrap the dough in an aluminum foil and keep the dough in the fridge for 45 minutes. We prepare the hob or pan that we want to bake (I baked them on the pancake pan) but be careful what we bake them in because the pancakes do not need a drop of oil to bake, considering that flour without Gluten tends to soak in oil. Take the dough out of the fridge and cut it into 4 then keep a piece and put the rest in the fridge. Sprinkle the flour on the board and then start carefully spreading the sheet but do not press too hard not to break the sheet, if the sheet is difficult to detach from the board we can try with a knife but be careful not to break.

After we put them on the stove, I don't recommend trying to peel them until after about a minute and a half, even 2 at the first pie, because the dough tends to melt and stick at the beginning due to the cheese and Parmesan, but you will see that it comes off very easy and does not stick at all once the crust is formed. The pie can be filled with cheese, onion and dill or cheese and bacon or sour cream or in other salty combinations to taste.

I recommend wrapping them in aluminum foil to keep them warm, they taste great, they are not fat at all and remain soft for a few hours after you make them, if you make them without filling they can be kept in the fridge for 2-3 days. an airtight container.

Video: Μοσχάρι κοκκινιστό Yiannis Lucacos (October 2022).