Pieces of meat or chicken (sometimes in a yogurt marinade) browned and removed; onion, garlic and peppers in the fat left behind; paprika (in goulash), Indian spices, or wine and herbs; then tomatoes, stock, wine or cream. The meat goes back into the pot and cooks covered over low heat, or for hours in the oven (asado), sometimes with potatoes and carrots at the end.
Heat the oil in a wide pot and brown the meat on all sides. Remove to a plate.
⚙ Pan-fryingStoveWide, shallow pot
💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3
Add the paprika and fry 30 seconds, until fragrant.
⚙ Adding to the hot fat and fryingStove
💡Paprika burns quickly and turns bitter: half a minute in the oil is enough, then move straight on to the next step.
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4
Add the stock and bring to a boil.
Stove
5
Return the meat to the pot and season with salt and black pepper.
6
Turn down to low, cover and simmer 35–40 minutes, until the meat soft.
⚙ SimmeringStoveLid
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
413calories
50 gprotein
2 gcarbs
21 gfat
● protein 50%● carbs 2%● fat 48%
Per serving (324 g), of 4 servings
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Possible additions: Cooking in the oven (160) · Sweet paprika on the meat · Cumin on the meat · Turmeric on the meat · Ginger on the meat · Smoked paprika on the meat · Cinnamon on the meat · Cardamom on the meat · Rosemary on the meat · Saffron on the meat · Ras el hanout on the meat · Seasoned meat rests before searing (30 minutes) · Potatoes coated in the rest of the spices · Flour coating before searing · Salt in the flour · Black pepper in the flour · Garam masala in the marinade · Thyme · Yogurt marinade · Lemon juice in the marinade · Olive oil in the marinade · Searing in a separate pan (Grill pan) · Soaking the meat and vegetables in wine (overnight) · Beans cooked first (45) · Chickpeas cooked first (1½ hours) · The cut is first boiled in water, peeled and sliced (instead of searing) (about 2½ hours) · Searing time (4 minutes per side) · Oil · butter · Paprika · Smoked paprika · Hot paprika · Cumin · Turmeric · Baharat · Cinnamon · Cardamom · Allspice · Cumin in the sauce (after marinating) · Turmeric in the sauce (after marinating) · Salt in the sauce · Black pepper in the sauce · Ground chili pepper · Cayenne pepper · Garam masala · Curry powder · Ras el hanout · Saffron · Ground coriander · Ground ginger · Tomato paste · Flour to thicken the sauce · Wine · Beer · Reducing the wine before the tomatoes (3) · Tomatoes · Harissa · Coconut milk · Water · Stock · Soup powder · Honey · Soy sauce · Pomegranate juice · Prunes · Olives · Tamarind paste · Cloves · Mushrooms from the start of cooking · Lemon in the pot · Lemon juice in the pot · Parsley in the pot · Cilantro in the pot · Oregano · Bay leaves · Cinnamon stick in the pot · Thyme in the pot · Thyme with the paste · Cherry tomatoes around the meat · Olives around the meat · Carrot from the start of cooking · Potatoes from the start of cooking · Cabbage from the start of cooking · Celery root from the start of cooking · Zucchini from the start of cooking · Pumpkin from the start of cooking · Dates from the start of cooking · Chickpeas from the start of cooking · Vinegar · Sugar · Sauce cooks before the meat (10) · Heavy cream · Rosemary · Mustard · Sausages seared with the meat · White beans with the meat · Raisins with the meat · Covered cooking over medium heat before low heat (20 minutes) · Uncovered at the end of baking (15) · Vegetable at the end of cooking · Carrot at the end of cooking · Potatoes at the end of cooking · Sweet potatoes at the end of cooking · Parsley root at the end of cooking · Spinach at the end of cooking · Cilantro at the end of cooking · Parsley at the end of cooking · Red pepper at the end of cooking · Green pepper at the end of cooking · Okra at the end of cooking · White beans at the end of cooking · Lemon juice at the end of cooking · Mushrooms at the end of cooking · Chickpeas at the end of cooking · Honey at the end of cooking · Sugar at the end of cooking · Almonds at the end of cooking · Pasta cooked in the stew · Dates at the end of cooking · Prunes at the end of cooking · Quinces at the end of cooking · Pine nuts at the end of cooking · Raisins at the end of cooking · Zucchini at the end of cooking · Eggplant at the end of cooking · Cabbage at the end of cooking · Olives at the end of cooking · Rosemary at the end of cooking · Preserved lemon at the end of cooking · Cream at the end of cooking · Sour cream at the end of cooking · Flour with the sour cream · Sour cream first mixed with a little of the sauce (about 4 tbsp) · End vegetable cut beforehand (diced) · Uncovered cooking at the end, until the sauce thickens (15) · Olives at the end · Butter at the end, into the sauce · Sour cream for serving · Cilantro for serving · Parsley for serving · Basil for serving · Bulgarian cheese on top · Parmesan on top · Preserved lemon for serving · Toasted almonds on top · Lemon juice on top when serving · Toasted sesame on top · Pomegranate seeds on top · Rice for serving (line) · Couscous for serving · Serving (with rice)
The cut: into large chunks
Where the meat goes back (after marinating): to the pot
What is boiled first: the tongue
Cue for the first boil: it is soft
What marinates with the meat in the wine
Cue for oven cooking: very tender and falling apart
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