Meat «liver»
8 servings
100 minutes
Meat pie is a traditional Ukrainian dish that embodies the warmth of home and a richness of flavors. It combines juicy meat, tender potatoes, aromatic mushrooms, and vegetables to create a harmony of rich and warming taste. The origins of the pie go deep into Ukrainian cuisine when simple and hearty dishes formed the basis of the diet. Slow cooking allows the meat to become incredibly tender while the vegetables absorb all the richness of juices. The secret of the dish lies in roasted flour that gives the sauce a velvety consistency. The pie is perfect for both everyday lunch and festive tables. It is eaten with bread or pickles and can be served with herbs and sour cream. This is a true gastronomic embrace that brings comfort and warmth.
1
First, we clean the onion and carrot. Do not peel young potatoes, just wash off the dirt, but keep the skin on. Cut the onion into large half-rings, the carrot into rounds 3-4 mm thick, and the pepper into 2x2 cm pieces; if the mushrooms are large, cut them into pieces the same size as the pepper, but if they are small, just cut them in half. Chop the garlic into small pieces or crush it with a garlic press.
- Onion: 2 pieces
- Carrot: 1 piece
- Sweet pepper: 1 piece
- Champignons: 300 g
- Garlic: 5 clove
2
All vegetables (except potatoes) are chopped, so we put the pot on heat at 9 out of 9 and pour in oil. When the oil heats up, add the onion and sauté for 5–6 minutes, stirring every 2 minutes. While the onion is frying, cut the meat into pieces of 3 by 3 cm. Then add the meat and garlic to the onion and mix it in; reduce the heat to 7 out of 9 and fry the meat for 10–15 minutes without covering it, stirring every 5 minutes.
- Sunflower oil: 30 ml
- Onion: 2 pieces
- Garlic: 5 clove
- Pork neck: 700 g
3
Then add the remaining vegetables to the meat: carrots, mushrooms, and bell pepper. Season with salt and pepper, cover with a lid, and simmer on medium heat for 15 minutes, stirring every 3-4 minutes. While the meat and vegetables are simmering, place a dry pan on medium-high heat, add flour, and roast until golden. Be careful to roast the flour for 4-5 minutes, stirring constantly; if the heat is too high and the flour burns, reduce the heat.
- Carrot: 1 piece
- Champignons: 300 g
- Sweet pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 100 g
4
Cut the potatoes into pieces similar to how you cut the meat before and add them to the vegetables and meat in the pot, mix well. Add two heaping tablespoons of fried flour, oregano, basil, and 1.5 cups of water to the pot. Stir the contents of the pot to evenly distribute the flour. Simmer the meat covered on heat level 5 out of 9 for 25-30 minutes.
- New potatoes: 4 pieces
- Wheat flour: 100 g
- Dried basil: 20 g
- Dried oregano: 20 g