Meat stewed with champignons and sweet pepper
8 servings
60 minutes
Meat stewed with mushrooms and sweet peppers is a fragrant and hearty dish of Russian cuisine that combines juicy pork, tender mushrooms, and sweet peppers in a harmonious flavor ensemble. Such stewed meat was often prepared in Russian villages when there was a need to feed the family with nutritious and tasty food. The mushrooms add a light earthy note to the dish, while the pepper and tomato paste provide a pleasant sweet-sourness. It is an ideal option for a cozy dinner that can be served with potatoes, cereals, or fresh bread. Slow stewing allows the meat to soak up the juices of the vegetables, becoming tender and rich in flavor. The simplicity of preparation and rich taste make this dish a favorite among many.
1
Cut the meat into small pieces and fry in vegetable oil until golden brown.
- Pork: 800 g
2
Slice the onion into half rings, add to the meat, and fry for 3 minutes.
- Onion: 1 piece
3
Cut the pepper into strips, mushrooms in halves (large ones into quarters, small ones left whole), and grate the carrot on a coarse grater. Add everything to the meat along with tomato paste (or ketchup). You can add a little sugar. Fry for 5 minutes.
- Sweet pepper: 1 piece
- Champignons: 300 g
- Carrot: 1 piece
- Tomato paste: 1 tablespoon
4
Add 300 ml of water, simmer on low heat for 30 minutes, stirring. Season to taste.