What to cook with meat and vegetables? TOP-5 step-by-step recipes with photos of cooking meat with vegetables at home: in a pan, in the oven, in a sleeve, stewed and fried. All cooking secrets and video recipes.
Meat has long been valued for its high nutritional value. It saturates well, restores strength and increases efficiency. It is subjected to various heat treatments. However, its use on its own has a negative impact on human health. Since meat is a heavy food, therefore, it puts a strain on the stomach and alimentary tract. But muscle fibers, in combination with fiber, bring tremendous benefits to the body. Therefore, meat with a large amount of vegetables is recognized by world culinary experts and nutritionists as an ideal and healthy dish.
Vegetables aid in the digestion of protein and neutralize harmful substances formed during the breakdown of meat, as well as prevent stagnation and fermentation in the gastrointestinal tract. In addition, biologically active substances contained in vegetables remove toxins and excess cholesterol from the body. Any type of meat fits well into the composition of all vegetables: green beans, tomatoes, carrots, artichokes, eggplants, peppers, potatoes, onions, garlic …
Secrets of cooking meat with vegetables
- Buy meat from the juicy part of the carcass: loin, pork neck, ham.
- The meat of a young animal is tastier and juicier. You can distinguish it from the old one by its light pink color and small streaks of white.
- If you are using the meat of an old animal, soak it for 24 hours in the marinade and it will become much juicier.
- Do not use a piece that is too fat or lean.
- The meat must have a firm and springy structure.
- Before cooking it, defrost the frozen piece at room temperature, and preferably in the refrigerator. Then all useful properties will be preserved in it.
- If the meat needs to be beaten, cover it with a plastic bag to prevent splashing.
- Sort vegetables before cooking, rinse and peel.
- Herbal vegetables do not need to be peeled, it is enough just to wash them and overturn them in a colander to drain all the moisture.
- Free cabbage vegetables from stubs, cut off damage and dirt.
- Remove the stem with green leaves from the cauliflower.
- Free sweet and chilli peppers from the stalk and seeds.
- In order for meat with vegetables to retain their useful properties during heat treatment, use an enamel or cast iron container, or heat-resistant glass dishes.
- For stewing, frying and baking, choose pans with thick sides and bottom.
- If you are frying vegetables in a small amount of fat, cut them into slices, wedges, sticks, cubes.
- If you want the vegetables to release as much liquid as possible, season them with salt at the start of cooking. It promotes the rapid release of fluid from the fruit.
- If you want the vegetables to be fried, salt them at the end of cooking when they are golden brown.
- If you cook mature eggplants, first immerse them in salt water and leave for 15 minutes to remove the bitterness from the fruit.
- Onions soften meat fibers, so they are often an essential ingredient in dishes.
- When cooking different vegetables, do not put them all together. First put hard fruits (carrots, potatoes, celery, beets) in the pan, then soft vegetables (zucchini, cabbage, peppers, tomatoes).
Fried meat with vegetables
By connecting your imagination, you can make a delicious treat both for a family lunch or dinner, and for a solemn feast. An excellent dish will be a fragrant vegetable dish with meat, complemented by mushrooms, soy sauce and garlic.
- Caloric content per 100 g - 239 kcal.
- Servings - 3
- Cooking time - 1 hour 45 minutes
Ingredients:
- Beef pulp - 600 g
- Garlic - 2 wedges
- Red bell pepper - 1 pc.
- Vegetable oil - for frying
- Onions - 1 pc.
- Champignons - 300 g
- Green beans - 250 g
- Soy sauce - 3 tablespoons
- Celery - 2 stalks
Cooking fried meat with vegetables:
- Wash the meat and cut into 1, 5x3 cm cubes.
- Peel the garlic, pass through a press and stir with soy sauce.
- Put the meat in the marinade and leave for half an hour. Although it can be marinated for 4-5 hours, the dish will be even juicier.
- Peel the bell peppers from the seed box, remove the stalk and cut into strips.
- Wash the champignons, dry and cut into strips.
- Heat the oil in a frying pan and send the bell peppers with mushrooms to fry. Cook them over medium heat until tender.
- Peel and chop celery and onions. Send the onion into the pan first and fry it until golden brown. Then add the celery, and after 5 minutes add the beans, cut into 2–3 cm pieces.
- After 2-3 minutes, remove vegetables from heat and stir with fried mushrooms and peppers.
- Dip the marinated meat in hot oil and fry over high heat, stirring constantly for 10 minutes.
- Season the meat with salt, although you may not need it. the beef will be salty thanks to the soy sauce. Cook the meat for another 3 minutes.
- Place the cooked meat on a small flat plate and surround it with stir-fried vegetables.
Meat with vegetables in a pan
Fried meat with vegetables in a skillet is an easy way to prepare a hot side dish. The dish is quickly prepared from the available ingredients. The vegetable set can be supplemented with your favorite products, taking into account your preferences.
Ingredients:
- Pork - 500 g;
- Onions - 1-2 pcs.
- Sweet pepper - 2 pcs.
- Carrots - 1 pc.
- Tomatoes - 2 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Greens - for serving
Cooking meat with vegetables in a pan:
- Wash the pork and chop finely.
- Heat vegetable oil in a skillet and fry on all sides until golden brown.
- Peel the onions, cut into quarters into rings and send to the meat.
- Peel the carrots, cut into strips and add to the pan.
- Next, add diced bell peppers. First remove the stalk and seed box from it.
- Salt the meat with vegetables in a pan and simmer over low heat for 15 minutes. Grind with chopped herbs before serving.
Hotpot
All households will certainly appreciate the stew with vegetables. The vegetables in the recipe are selected from the available ones (carrots, peppers, tomatoes and onions). But you can add any to your liking. The dish is quick and easy to cook on the stove, but you can also make it in the oven.
Ingredients:
- Lean pork - 400 g
- Sweet pepper - 2 pcs.
- Carrots - 3 pcs.
- Tomatoes - 2 pcs.
- Onions - 2 pcs.
- Sweet ground paprika - 1 tsp
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Cooking Vegetable Stew:
- Wash the meat and cut into large pieces. Heat vegetable oil in a skillet and fry, stirring occasionally, until tender. When it's crusty, season with salt.
- Peel the onions and carrots, peel the bell peppers from the stalks and seed box. Cut them into equally large cubes.
- Add carrots with peppers to the pan to the meat and continue frying for 5 minutes.
- Then add the onion and fry the food for another 5 minutes.
- Twist the tomatoes through a meat grinder or chop with a blender.
- Top the stew with tomato puree and season with black pepper.
- Simmer meat with vegetables for 10 minutes and sprinkle with any herbs at the end of cooking.
Oven meat with vegetables
The predominant way of cooking vegetables and meat is baking in the oven, when almost all nutrients are retained in the products. In addition, minimal labor costs, and you do not need to make sure that nothing is burnt. Food is simply laid out on a baking sheet, in layers or mixed and baked.
Ingredients:
- Pork fillet - 1 kg
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Onions - 3 pcs.
- Eggplant - 1 pc.
- Zucchini - 1 pc.
- Green beans - 400 g
- Cauliflower - 0.3 heads of cabbage
- Hard cheese - 100-150 g
- Vegetable oil - 4 tablespoons
- Salt - 1 tsp
- Ground black pepper - a pinch
Cooking meat with vegetables in the oven:
- Wash the pork and cut into small slices.
- Peel the onions and cut into 4 pieces. Also slice the washed tomatoes.
- Peel and cut the potatoes into large cubes.
- Cut the peeled carrots into rings, and cut the eggplant and zucchini into cubes, like potatoes.
- Disassemble the cabbage into inflorescences, cut the green beans into 2-3 parts.
- Grease a baking sheet with oil and lay the food in layers: potatoes, carrots, beans, cauliflower, onions, eggplant, zucchini, tomatoes, meat. The meat can be put in the first layer. But if it is at the top, it will saturate the vegetables with its juice.
- Salt and pepper each layer.
- Send the baking sheet with meat and vegetables to a preheated oven to 180 degrees and bake the product for 45 minutes under foil.
- Then remove the foil, sprinkle everything with grated cheese and stand in the oven until it melts.
Meat with vegetables in the sleeve
Meat with vegetables in the sleeve in the oven … a dish saturated with the aromas of all the ingredients. All ingredients are put into a special bag at the same time and are cooked at the same time. The result is a very appetizing meal that will be enough for a large company.
Ingredients:
- Veal - 1 kg
- Potatoes - 8 pcs.
- Onions - 2 pcs.
- Sweet pepper - 2 pcs.
- Tomatoes - 6 pcs.
- Garlic - 4 cloves
- Salt - 1 tsp
- Vegetable oil - 3 tablespoons
- Ground black pepper - a pinch
- Canned beans - 600 g
Cooking meat with vegetables in pots:
- Wash the veal and cut into 4 cm pieces.
- Peel and cut potatoes and onions into 4-6 slices, depending on size.
- Cut the tomatoes into 4-6 pieces.
- Peel the bell peppers from the seed box with the stalk and cut into medium-sized wedges.
- Place all prepared foods in a bowl and add canned beans. Season everything with salt, black pepper, garlic passed through a press, and pour in vegetable oil. Mix all the ingredients well and leave to marinate for half an hour.
- Transfer vegetables to a baking bag, tie and shake to combine.
- In the pact, make several punctures so that steam comes out during cooking and it does not swell. Then send the meat with vegetables in the sleeve to be baked in a preheated oven to 180 degrees for 45 minutes.
Video recipes
Hotpot
Vegetables with meat in the oven
