Italian-style meat is basically pork in a tomato sauce with vegetables. That's probably how I would put it in a nutshell. By meat I mean any kind of meat, because you don´t need to use pork. I personally wanted to make this recipe with chicken primarily, but I just couldn't find it. Not even turkey. That's why this recipe features pork. If you use chicken, you will only have the meal ready faster. Therefore, use any meat you want.
As for the vegetables, you can also vary them if you are not a fan of zucchini or celery. However, I liked this combination quite a bit, and above all, I had most of the things just in the fridge. A plus is also the quick preparation of this meal and the fact that it´s great as a lunch for work, since stews are always best reheated and don't lose that much quality after a day or two. Especially compared to baked potatoes or steak, which are stars just right after coming out from the stove :D.
Italian meat stew served with couscous
PREPARATION: approx. 30 minutes
SERVINGS: 5 – 6 kvalitných porcií 😀
Italian meat stew
INGREDIENTS:
1,1 kg cubed pork (lean)
1,5 tsp salt
1 tsp sweet paprika
1 tsp ground cumin
1,5 tsp herbes de provence
1 middle-sized yellow onion
2 cloves of garlic
140 g tomato paste
2 tbsp ketchup
100 ml dry white wine
150 ml water
2 stalks of celery
3 carrots
1 smaller zucchini
half red bell pepper
*ak chcete viac bielkovín, pridajte na konci, keď je už zelenina mäkká do jedla cícer z konzervy (Bonduelle Vapeur – ten je bez šťavy)
Instructions:
First of all, prep the meat and marinate it in a spice mixture consisting of: 1.5 tsp herbes de provence, 1 tsp ground cumin, 0.5 tsp black pepper, 1 tsp ground sweet paprika and 1.5 tsp salt.
Cut 1 onion into small cubes and saute in about 1 teaspoon of olive oil until golden.
Kým sa cibuľa robí a mäso pácuje, nakrájajte si zeleninu – 2 stonky zeleru, 3 mrkvy, 2 plátky kápie a 1 menšiu cuketu. Podľa veľkosti zeleniny sa vám potom bude robiť jedlo, takže napr. mrkvu som ja osobne dala na menšie krúžky a tie ešte na polovice, aby sa potom čo najskôr uvarila.
When the onion is ready, throw in the meat and roast from all sides.
Then add 2 crushed garlic cloves, stir a few times so that the garlic releases its taste, and then you can add 140 g of tomato paste, 2 tablespoons of ketchup, 100 ml of dry white wine and 150 ml of water.
Teraz, záleží od mäsa – keďže ja som mala bravčové, tak som najprv v tejto zmesi mäso asi 5 minút povarila až potom som pridala zeleninu a už len varila, kým bolo všetko mäkké.
If you are using chicken, add the vegetables right away and feel free to cut them into smaller pieces than I did, because the chicken breasts are ready in just few minutes. And since you roasted the meat beforehand, the vegetables would take unnecessarily longer to cook and the meat would be too dry.
My pork cubes were a bit larger, so I cooked them first alone for about 5 minutes in the sauce and then I left them cooking some more (for about 15 minutes) with the vegetables as well. Then, when everything is soft, you're done and you can serve the pork with rice or like me, with couscous.
Photo instructions:
1 – napácované mäso
2 – pripravená zelenina nepokrájaná
3 – pokrájaný zeler a mrkva
4 – tu vidno aj kápiu aj veľkosť môjho krájania
5 – cibuľa do zlatova
6 – mäso opečieme z každej strany
7 – pridáme všetky zvyšné ingrediencie a dusíme, kým nie je zelenina aj mäso mäkké podľa predstáv
8 – hotové mäso na taliansky spôsob podávané s kus kusom
