Meat

Stew with corn

Stew with corn



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Ingredients for Cooking Stew with Corn

  1. Pork meat (tenderloin) 500 grams
  2. Canned corn 1 can
  3. Sour cream 2 tablespoons
  4. Tomato paste 1.5 tablespoons
  5. Vegetable oil 2 tablespoons
  6. Salt to taste
  7. Ground black pepper to taste
  8. Distilled pure water 1 cup
  • Main Ingredients: Pork, Corn, Sour Cream
  • Serving 3 servings
  • World Cuisine

Inventory:

Glass (capacity 250 milliliters), Cutting board, Knife, Canned key, Deep bowl, Deep plate, Fine mesh colander, Stove, Frying pan with lid, Kitchen spatula, Tablespoon, Plate

Cooking stew with corn:

Step 1: prepare the meat.


We take fresh pork tenderloin, rinse it under cold running water from blood and any other contaminants. Dry the pork with paper towels from excess moisture, put it on a cutting board and, using a knife for cutting raw meat, cut the tenderloin in portioned pieces with a diameter of 2 to 3 centimeters. We shift the slices into a deep bowl.

Step 2: prepare the rest of the ingredients.


Using a canned wrench, open a can of canned corn, drop it into a colander and leave it in this container for 5-6 minutes in order to drain the remains of the marinade. After we shift the corn into a deep plate. We also put sour cream, vegetable oil, tomato paste, salt and black pepper on the kitchen table.

Step 3: prepare the stew with corn.


Turn on the stove to a medium level and put on it a pan with 2 tablespoons of vegetable oil. When the fat warms up, carefully dip the pork slices into it and simmer it, stirring with a kitchen spatula. First, the meat will let the juice evaporate over 45 minutes. After the liquid has evaporated, sprinkle pork to taste with salt, black pepper and fry the pieces of meat until golden brown.
Then add 1.5 tablespoons of tomato paste and 1 cup of clean distilled water to the pan. Mix with a spatula until smooth and bring the liquid to a boil. Reduce the temperature of the stove to a small level, cover the pan with a lid and stew the meat 1 - 1.5 hours until ready. Extinguishing time depends on the quality and type of meat. Pieces of tenderloin will reach readiness through 1 hour.

After the necessary time has passed, the liquid in the pan will almost completely evaporate, it's time to introduce all the other products, first add the prepared corn to the meat, well, and after that we pour a couple of tablespoons of sour cream, if desired, the amount of the last ingredient can be increased by 2 times, sour cream you can’t spoil the dish.
We continue to stew meat with corn and sour cream 15 - 20 minuteswithout covering the container with a lid. Then turn off the stove, cover the pan with a lid and let the aromatic insist 5 - 7 minutes. After we lay out the meat with corn on plates and serve to the table.

Step 4: serve the stew with corn.


Hot corn stew is served hot as a main course. Before serving, if desired, the meat is seasoned with sour cream, cream or crushed hard cheese, and sometimes this dish is also sprinkled with fresh finely chopped dill, parsley, cilantro, green onion or basil. It tastes sweet and sour, moderately spicy, with tender, almost crumbly pieces of meat. It is pleasant to relish this yummy under a glass of dry or semi-dry red wine, and lovers of soft drinks can be offered a glass of fresh pomegranate or grape juice. Enjoy it!
Enjoy your meal!

Recipe Tips:

- If desired, during the preparation of this dish you can use any spices that are suitable for meat dishes, such as ground laurel leaves, dried basil, juniper, sage, rosemary, marjoram, cardamom, a mixture of peppers and many other spices.

- Sometimes pork is stewed with garlic, carrots and onions, and after that the remaining ingredients are introduced and the dish is brought to full readiness.

- Optionally, instead of canned corn, you can use boiled corn.

- Instead of pork, you can use beef, veal, rabbit, turkey or chicken. But do not forget that their stewing time is different, for example, chicken stew from 25 to 45 minutes depending on the parts of the carcass, beef 1, 5 - 2 hours, veal and turkey meat 1 - 1.5 hours, rabbit 1 hour 20 minutes.