How to cook vegetables with meat? TOP 4 step-by-step recipes with photos at home. Useful tips and secrets of cooking. Video recipes.
Meat and vegetables cooked in any way are satisfying and nutritious. If you connect your imagination, you can create an excellent treat from ordinary products not only for a family lunch or dinner, but also for a festive feast. Meat alone is a heavy food that puts a strain on the stomach. However, muscle fibers in combination with vegetables that are rich in fiber, provide the body with tremendous benefits. The combination of vegetables with meat is a healthy, harmonious dish that is perfectly absorbed by the body.
Vegetables with meat - useful tips and secrets of cooking
- Choose the meat of a young animal, it is juicier and tastier than the old one. It differs in its characteristic light pink color and white veins, which should not be many.
- Good quality meat is evenly colored, firm, springy and not too dark.
- If it is not possible to use dairy meat, and you are using the meat of an old animal, pre-soak it in the marinade for 20-24 hours. The fibers will soften, it will become juicier and softer.
- It is better to choose juicy meat: loin, neck, ham. Do not take heavily fatty or lean ones.
- If you are using frozen meat, defrost it correctly, slowly, on the bottom shelf of the refrigerator. Then all the flavoring and useful substances will be preserved in it.
- Sort the vegetables before cooking, sorting out spoiled, wrinkled, sluggish fruits.
- To fry the food deliciously, first fry the meat, and add vegetables after 15-20 minutes.
- You do not need to defrost frozen vegetables beforehand, add them immediately to the dish. They will quickly defrost and will continue to stew.
Vegetables with meat in a slow cooker
Stewed vegetables with meat cooked in a multicooker are no worse than those cooked on the stove. This saves a lot of time. The dish will be the perfect dinner or weekend lunch.
See also how to cook assorted baked vegetables.
- Caloric content per 100 g - 199 kcal.
- Servings - 3
- Cooking time - 1 hour 20 minutes
Ingredients:
- Pork - 800 g
- Salt - 1 tsp or to taste
- Carrots - 1 pc.
- Onions - 1 pc.
- Green onions - bunch
- Ground black pepper - a pinch
- Garlic - 1 clove
- Vegetable oil - for frying
- Dill - bunch
- Potatoes - 4 pcs.
- Sour cream - 200 g
Cooking vegetables with meat in a slow cooker:
- Wash the meat and cut into medium sized pieces.
- Peel the potatoes and carrots, wash and cut into large cubes.
- Peel the onions and garlic. Dice the onion and finely chop the garlic.
- In a multicooker, turn on the "Fry" mode and heat the oil.
- Place the meat in a bowl and fry for 5 minutes.
- Add potatoes with carrots and onions. Stir and cook food together for 7-10 minutes.
- Then pour sour cream into a slow cooker, add garlic, salt, pepper and stir.
- Switch the device to the "Extinguishing" mode and turn on the timer for 30 minutes.
- When the signal sounds, the stews with meat in the slow cooker are ready. Place them on plates and sprinkle with chopped herbs.
Stewed vegetables with Dimlyam meat
Delicious and hearty vegetable stew with Dimlyam meat. Products are cooked without a drop of oil, but only stewed in their own juice. Thanks to this, the food turns out to be dietary and low-calorie.
Ingredients:
- Beef - 500 g
- White onion - 1 pc.
- Eggplant - 1 pc.
- Carrots - 1 pc.
- Zucchini - 1 pc.
- Sweet pepper - 1 pc.
- Broccoli - 0.5 heads of cabbage
- Potatoes - 2 pcs.
- White cabbage - 0.5 heads of cabbage
- Garlic - 3 cloves
- Parsley - a few twigs
- Tomatoes - 2 pcs.
- Cilantro - a few twigs
- Salt - 1 tsp or to taste
Ground black pepper - a pinch
Cooking stewed vegetables with Dimlyam meat:
- Wash the meat and cut into medium sized pieces.
- Cut the eggplants, tomatoes and zucchini into large rings.
- Peel the bell peppers from the seed box and cut into 6-8 slices.
- Disassemble broccoli into inflorescences, cabbage - by leaves.
- Peel and cut onions and potatoes into rings.
- Finely chop the parsley, cilantro and peeled garlic cloves.
- Place the meat on the bottom of a clean, dry, thick-bottomed saucepan without oil and season with salt.
- Without stirring, lay out all the vegetables in layers: onions, potatoes, zucchini, eggplants, carrots, bell peppers, broccoli, tomatoes, garlic and herbs.
- Spreading vegetables, salt and pepper each layer.
- Cover all the products on top with white cabbage leaves.
- Place a lid on the saucepan and turn on very low heat.
- Simmer vegetables with Dimlyam meat for 1-1.5 hours.
- At the end of cooking, remove the cabbage leaves and place them on a platter.
- Mix vegetables with meat and put on cabbage leaves.
Vegetable lasagna with meat
Lasagna is a hearty dish made from pasta sheets. However, it can be made low in calories by replacing pasta with cabbage leaves. The result is a carbohydrate-free, light and dietary meal.
Ingredients:
- White cabbage - 6-8 leaves
- Minced meat (any) - 400 g
- Onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 1 clove
- Tomato paste - 2 tablespoons
- Sour cream - 400 ml
- Cheese - 150 g
- Greens (any) - several branches
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Cooking vegetable lasagna with meat:
- Peel, wash and cut onions and carrots into small cubes.
- Peel the garlic and cut into slices.
- Heat vegetable oil in a skillet and add minced meat. Mash it with a spatula and fry over medium heat until lightly golden brown.
- Add garlic, carrots and onions to the skillet. Stir and cook for 10 minutes. Pour the tomato paste over the food. Season with salt and pepper. Stir and simmer for 5 minutes, covered.
- Carefully remove the leaves from the cabbage.
- Put a layer of cabbage leaves in the mold, which will replace the pasta sheets.
- Distribute half of the minced meat on them.
- Top with a layer of sour cream or make a béchamel sauce.
- Continue alternating layers, stacking cabbage leaves, minced meat, and sour cream. There should be 3 layers in total, but there may be more.
- Sprinkle the last layer with cheese shavings.
- Send the vegetable lasagna with meat to the preheated oven to 180 degrees. For the first half hour, bake the dish under a lid or foil, then remove it and leave to brown for another 10 minutes to form a golden brown crust.
Yahnia - stewed vegetables with minced meat
A dish that has a different composition and cooking technology. At the same time, vegetable stew with meat is always easy to prepare. The food is perfect not only for everyday, but also for a festive table.
Ingredients:
- Ground beef - 400 g
- Eggplant - 1 pc.
- Zucchini - 1 pc.
- Bell pepper - 1 pc.
- Onions - 1 pc.
- Tomatoes - 2 pcs.
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Greens (any) - bunch
Cooking yahnia (stewed vegetables with minced meat):
- Cut the courgettes and eggplants into 1 cm rings and place on a baking sheet. Lubricate them with vegetable oil and send to bake in a heated oven to 180 degrees for 20 minutes.
- Peel the bell peppers and cut into medium cubes.
- Peel and chop the onions to a medium size.
- Heat vegetable oil in a frying pan and send onion and pepper to fry. Fry them over medium heat until lightly golden brown.
- Then add minced meat to the products, stir and continue to fry the products for 7-10 minutes.
- Place the baked eggplants with zucchini in a skillet and add the tomatoes, cut into large pieces.
- Season food with salt and black pepper, add chopped herbs and stir. Add any spices and herbs as desired.
- Cook stewed vegetables with minced meat for 5 minutes and serve the yacht to the table.
Video recipes:
Hotpot
Vegetables with meat in a frying pan
