Step-by-step recipe for Spanish meat with olives and bell peppers: list of ingredients, cooking technology. Video recipes.
Spanish Meat with Olives and Bell Peppers is an exquisite meat dish that is famous for its excellent taste, aroma and high nutritional value. The heat treatment option - quick roasting and further stewing - allows you to preserve the maximum amount of nutrients and give the finished dish a wonderful delicate structure.
Used as the main ingredient, pork is a source of important animal protein, many vitamins and amino acids. For cooking meat in Spanish according to our recipe, you can use any part of the carcass. The main thing is that the pulp is fresh. Defrosted meat not only partially loses its useful properties, but also loses its juiciness.
In order to diversify the taste and aroma, olives and bell peppers have been added to the list of ingredients. It is they who give the Spanish flavor to the finished dish.
We suggest that you familiarize yourself with our Spanish meat recipe with a photo in order to prepare this delicious dish on the occasion.
See also how to cook meat with vegetables in milk in the oven.
- Caloric content per 100 g - 131 kcal.
- Servings - 4
- Cooking time - 5 minutes
Ingredients:
- Pork - 400 g
- Flour - 2 tablespoons
- Tomato paste - 3 tablespoons
- Sweet pepper - 2 pcs.
- Olives - 150 g
- Onions - 1 pc.
- Rosemary - 2 sprigs
- Broth or water - 1-1, 5 tbsp.
- Salt and pepper to taste
Step-by-step cooking of Spanish meat with olives and bell peppers
1. First, cut the meat into large cubes or cubes. In this case, the thickness should be no more than 2 cm. This will shorten the cooking time and completely cook the pulp, making its structure tender.
2. Also grind the rest of the ingredients. Halve the olives for meat in Spanish or cut into rings. Cut the onion and bell peppers into strips or cubes.
3. Preheat the pan over high heat with a little oil. We put the meat in it and quickly fry, stirring constantly. Each piece acquires a light golden brown crust.
4. Remove the pork from the pan. And pour chopped onion on it. Fry until golden brown.
5. After that, return the meat to the pan, sprinkle with flour and stir thoroughly. Flour allows you to make the gravy thicker in the future, while it does not affect the taste.
6. Next, add chopped olives, bell peppers and tomato paste. At the same moment, it is necessary to add to the meat in Spanish and rosemary so that it has time to give the exquisite aroma of the meat component. Chopped garlic clove can also be added if desired.
7. Put on fire, pour in broth. The amount of broth depends on personal preference. Stir until the liquid part is homogeneous. We make the fire slightly below average, cover with a lid and simmer until tender, which is determined by the softness of the pork.
8. Spanish meat with olives and bell peppers is ready! This aromatic and satisfying dish is best combined with rice, which has a relatively neutral taste. For serving, put the rice in a slide in the middle of the plate, and place the required amount of meat around. Decorate with whole olives and herbs.
See also video recipes:
1. Meat with Brussels sprouts and olives
2. Meat with potatoes and olives
