Stew with champignons

Stew with champignons

Meat in a hot spicy tomato sauce with pieces of mushrooms and pepper I love since childhood. My mother often cooked, but instead of champignons were dried mushrooms, instead of fresh peppers — frozen.

Ingredients:

800 g of pork
250-300 g of champignons
2 small or one large sweet pepper
1 large onion
1 carrot
1 tbsp. Tomato paste (I took ketchup)
Some fresh dill
Salt and pepper to taste

Meat cut into small pieces and fry in vegetable oil until golden brown.

Add the onions cut into thin, half-rings, mix and stir for another 3 minutes.

Pour the chopped pepper, halves of champignons (if the mushrooms are large — cut into quarters, if very small — throw the whole), grated carrot and tomato paste on a large grater, fry another 5 minutes. Then pour 300 ml of water and simmer on low heat for 30 minutes. In the process, mix and if necessary, add water.

Serve with mashed potatoes or vegetables, sprinkled with chopped dill.

Bon Appetit.

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