Hello,
I must apologize in advance for the quality of the photos, since I had to take photos with my phone due to the lack of a camera at hand. But, returning to our sheep...
You need to take:
500g beef (whichever you prefer for stewing)
2 onions
1 carrot
1 stalk of celery
100 g black plums
1 tablespoon tomato paste
salt pepper
2 tablespoons vegetable oil
200 ml water or broth.
Cut the beef into cubes. We also clean and chop vegetables.
We fry our meat in a frying pan, add salt and pepper, and then put it in a bowl for stewing.
In the same pan, fry the carrots, onions and celery. Add tomato paste and fry for a couple more minutes.
We move the vegetables from the frying pan to the meat into our stewing pan
Fill the whole thing with broth (I just diluted a bouillon cube in water), cover with a lid and leave to simmer over low heat for about 1 hour until the meat is soft. Half an hour before readiness, add the plums (I cut them into quarters, but this is not necessary) and mix. Salt and pepper.
I highly recommend serving the meat with fried potatoes.
As a result, the dish looked much more attractive than I was able to depict in the photo, I advise you to double-check :)
Thank you for your attention, criticism is accepted
I will never run out of plums. And, thanks to them, an excellent recipe for the most tender meat in a spicy sauce was “invented”. Having made an association with the Georgian tkemali sauce made from plums, which is served with meat, I took the risk of using the Khmeli-Suneli seasoning for this dish - and I was right! It was just a wonderful combination. Well, of course, it was necessary to add “tenderness” to the dish - sour cream did an excellent job of this. In general, who, like me, is not afraid of experiments - welcome to the cut!
Ingredients
- 600-700 g beef, cut into pieces (in the photo I have it in the process of defrosting)
- 1 large onion
- 3-4 cloves of garlic
- 350 g blue plums
- 1 full tsp. Sahara
- 150-200 g sour cream
- ? tsp Khmeli-Suneli seasoning (I advise you not to neglect this seasoning for this dish)
- salt, pepper to taste
- a little vegetable oil.
Cooking time: 1.5 hours
Preparation
1. Prepare the necessary ingredients.
2. In a cauldron or thick-walled frying pan, lightly fry the meat in a small amount of vegetable oil, then add a little water and simmer under the lid over low heat for an hour. 
3. Cut the onion into half rings, finely chop the garlic. 
4. Add onion and garlic to the meat, simmer everything together until the onion is ready (15 minutes). 
5. During this time, remove the pits from the plums and sprinkle with a teaspoon of sugar. 
6. When the onions are stewed, add plums and sour cream, salt and pepper to taste, add Khmeli-Suneli. Simmer for another 15 minutes. 
To make the meat not only aromatic and tasty, but also juicy and soft, it must be cooked with cream. This ingredient gives the dish softness and piquancy. In addition, cream contains such useful material, which the body needs daily.
And if you cook meat with creamy sauce, it acquires a completely unique taste. All types of meat can be combined with this additive. The basis for the sauce is medium fat cream.
Properly prepared, it has a light consistency, is airy and has a delicate creamy taste.
Meat in cream - general cooking principles
Frozen meat must be thawed before cooking.
In order for the meat to better absorb the cream, it must be dried before cooking.
To prepare the creamy sauce, fry the flour in a dry frying pan.
To prepare the dressing, choose cream with a fat content of at least 20%.
To add some heat to the sauce, add Dijon mustard and fresh thyme to the dish.
Any side dish will suit any dish.
Beef in cream sauce with canned green peas
Ingredients:
4 pieces of beef tenderloin;
4 medium potatoes;
230 ml cream 35% fat;
Olive oil;
4 tbsp. l. canned green peas;
6 pcs. cherry tomatoes;
Half a lemon.
Cooking method:
1. Preheat the oven to 220 degrees.
2. Wash the potatoes and cut into slices. Rinse the cherry tomatoes and place them together with the potato wedges in a bowl. Drizzle everything with oil and salt. Mix the ingredients and place on a baking sheet. Bake for 25 minutes.
3. Rinse the tenderloin and dry it. Cut the meat into portions. Place the frying pan over high heat and add a couple of tablespoons of oil. Fry the pieces of beef alternately on both sides until cooked. Place the fried meat on a plate and cover with foil.
4. Once all the meat pieces are cooked, reduce the heat and pour oil into the pan. Next add green peas, salt and cream. Cook, stirring, for four minutes. Then squeeze into the mixture lemon juice and add pepper. Mix the ingredients and place the meat in the pan. Simmer for eight minutes.
5. Serve the meat by pouring the sauce over it and placing the potatoes and tomatoes next to it.
Chicken meat in cream
Ingredients:
530 g chicken fillet;
280 ml liquid cream;
Seasonings for chicken;
Purified water;
A mixture of Provençal herbs.
Cooking method:
1. Turn on the oven to preheat at 180 or 200 degrees.
2. Wash the chicken fillet under running water and place on cutting board. Remove sharp knife film and cartilage. Cut the chicken into pieces two centimeters thick and beat.
3. Place the chopped pieces into a bowl, pour liquid cream over them, sprinkle with salt, add chicken seasonings, pepper and a mixture of dried Provençal herbs.
4. Gently mix everything with your hands and set the chicken aside to marinate for 35 minutes.
5. After the time has passed, transfer the chicken along with the marinade into a baking dish. Add two glasses of water there and place in the oven for 45 minutes.
6. Place the finished dish on plates and serve hot.
7. Baked or boiled vegetables go well with creamed chicken.
Turkey meat in creamy sauce
Ingredients:
670 g turkey thigh fillet;
320 g of any mushrooms;
160 ml broth (chicken);
280 ml kefir;
170 ml cream;
90 ml sunflower oil;
2 teeth garlic
Cooking method:
1. Wash the turkey thigh fillet and cut into medium pieces.
2. Place the turkey in a bowl and add half of the onion sliced into rings. Pour kefir over everything and marinate in the refrigerator overnight.
3. Finely chop the remaining onion and fry in a frying pan heated with oil.
4. Cut the champignons into large pieces, and peel and chop the garlic.
5. Add the mushrooms and garlic to the onions and fry everything together for another seven minutes.
6. Pour into another pan sunflower oil and reheat. Place the marinated turkey and marinade there. Fry the meat over high heat for five minutes.
7. Add fried onions and mushrooms to the turkey. Pour the broth over everything and, adding pepper and salt, bring to a boil.
8. Cover the dish and simmer for 20 minutes until the turkey is tender. At the very end, add cream to the pan and fry for 5 minutes.
9. Serve the turkey in cream along with boiled rice or mashed potatoes, decorating everything with chopped herbs.
Chicken meat with mushrooms in cream
Ingredients:
290 g chicken fillet;
7 large champignons;
Parsley;
Spoon of wheat flour;
Vegetable oil;
Three cloves of garlic;
25 g butter;
240 ml cream.
Cooking method:
1. Wash and dry the chicken paper towel.
2. Cut the fillet into small pieces.
3. Cut off the roots and dark areas of the mushrooms. Place them in a colander, rinse and let all the water drain.
4. Cut the champignons into slices and chop the onion. Finely chop the garlic cloves. Cut the greens into small pieces.
5. Place the onion in a frying pan with heated vegetable oil and fry for three minutes.
6. Add chicken to the onion and fry until golden brown.
7. Place the mushrooms there and cook for another three minutes.
8. Add salt, cream, pepper and flour to the fried ingredients. Mix everything, add herbs and cook for another five minutes. Then add butter to the dish and let it sit for 6 minutes.
9. Serve the chicken and mushrooms in the creamy sauce immediately after cooking.
10. The dish goes well with pasta and buckwheat porridge.
Pork meat in creamy sauce
Ingredients:
420 g pork tenderloin;
Five cloves of garlic;
90 ml dry wine;
55 g butter;
70 ml olive oil;
400 ml cream.
Cooking method:
1. Rinse the pork tenderloin under running water to remove any dirt. Place the meat on a board and cut into 1.5 cm thick layers.
2. Beat each layer with a special hammer and coat with pepper and salt.
3. Heat the oil and fry the pork pieces until slightly golden brown.
4. Transfer the pieces into a baking dish and pour dry wine over them. Cover the container with aluminum foil and place the meat in the oven for half an hour at 200 degrees.
5. While the meat is cooking, peel the garlic and onions. Rinse them and chop them.
6. Place a deep saucepan on the stove and lower the butter into it. As soon as the fat is hot, add the garlic and onions and simmer for five minutes.
8. Remove the cooked pork from the oven and remove the foil. Transfer the entire contents from the baking dish into a saucepan with cream and boil for 4 minutes.
9. Place everything back into the pan and place in the oven for 25 minutes. There is no need to cover with foil this time.
10. Serve the meat in cream in portions along with stewed vegetables.
Veal meat in cream
Ingredients:
390 g veal;
1 tsp. granulated sugar;
6 pcs. prunes;
Spoon of sour cream;
100 ml dry red wine;
Vegetable oil;
Carnation.
Cooking method:
1. Rinse the veal meat and cut it across the grain.
2. Beat the pieces and sprinkle with salt and pepper.
3. Fry each piece in a frying pan until done.
4. Scald the prunes with boiling water.
5. Pour wine, lemon juice into the remaining oil after frying, add cloves, sugar and prunes. Cook for 5-7 minutes.
6. Next, add cream and salt to the pan. Cook the sauce until creamy.
7. Place the veal on plates and pour over the sauce.
8. You can use fried potatoes as a side dish.
Beef in creamy sauce with spices
Ingredients:
A little more than a kilogram of beef;
10 small onions;
Two carrots;
2 tbsp. l. Sahara;
A glass of heavy cream;
Two bouillon cubes;
Carnation;
Spoon of Dijon mustard;
Half a spoon of ground cinnamon.
Cooking method:
1. Rinse the beef and place it in the pressure cooker. Add chopped onion, carrots cut into strips, cubes and hot water. Cook until the meat is done.
2. Place sugar, mustard, cloves, cinnamon and cream in a frying pan. Pour half a glass of broth over everything, add salt and cook for 15 minutes.
3. Cut the finished beef into flat slices against the grain and place on plates.
4. Pour the prepared sauce over each piece of beef.
5. Place vegetables removed from the broth into each plate and sprinkle with herbs.
Chicken meat in cream with cheese
Ingredients:
A kilogram of fresh chicken fillet;
130 g hard cheese;
260 ml heavy cream;
Three branches of thyme;
Small spoon of Dijon mustard;
Garlic (three cloves);
Refined vegetable oil.
Cooking method:
1. Rinse the fillet and, after drying it with a towel, place it on a board. Remove all excess from the meat.
2. Divide each breast in half lengthwise and season the pieces with salt and pepper. Leave the meat for a while.
3. To quickly remove the peel from garlic, you need to press it down on the board with a knife. Rinse the peeled garlic and pass through a garlic press into a saucer.
4. Place the thyme branches on a cutting board and chop.
5. Using a fine grater, grate the cheese into a clean plate.
6. Take a bowl and pour the cream into it, add Dijon mustard, salt, garlic, pepper and thyme. Using a clean spoon, mix everything thoroughly.
7. Add oil to the pan and heat it. Then fry the pieces of chicken fillet on it one by one until half cooked.
8. Place the finished fillet in a baking dish.
9. Pour the creamy dressing over the chicken and sprinkle with grated cheese.
10. Place the container with meat in a preheated oven at 180 degrees. Cook for 25 minutes.
11. The chicken should be juicy and golden brown.
12. Serve the dish by placing the chicken pieces on plates along with the baked potatoes.
13. Decorate the fillet for beauty. cheese sauce.
Spicy chicken meat in creamy sauce
Ingredients:
Eight chicken legs;
Two spoons of Georgian adjika;
175 ml cream;
Two bows;
Two glasses of chicken broth;
40 g butter;
Vegetable oil;
A couple of cloves of garlic;
Spoonful of flour.
Cooking method:
1. Wash the legs and dry them with napkins.
2. Salt the meat, coat with Georgian adjika and pepper. Leave the chicken to marinate in the hot sauce for half an hour.
3. Heat vegetable oil and butter in a frying pan.
4. Cut the onion into large pieces and fry it until slightly golden brown. Then fish all the onions out of the pan and discard them.
5. In a clean frying pan, fry the flour until brownish.
6. Pour broth into a frying pan with oil. If you don’t have broth, you can simply dilute a chicken cube in water. Add cream, salt, garlic and pepper to the broth. Bring the mixed mixture to a boil, and then add the fried flour. Mix everything until smooth.
7. Place the legs in a mold and fill with the prepared cream mixture.
8. Cook the legs in cream for half an hour. Turn on the oven at 180 degrees.
9. Let the finished dish brew for a while.
10. Serve the legs along with mashed potatoes and tortillas. The latter can be dipped in the sauce that remains from the legs.
Meat in creamy sauce - tricks and useful tips
Add any vegetables to the creamy sauce if desired.
If you beat the meat before cooking, the dish will be even more tender.
Add garlic to the sauce to enhance the flavor.
If you bake meat with cream, you can sprinkle the dish with cheese four minutes before it’s ready.
To add piquancy to the dish, add thyme sprigs to the creamy sauce.
While fresh plums are on sale, be sure to cook meat with them! It will turn out tender, with a balanced sweet and sour taste and truly divine. No wonder they serve meat with meat in the Caucasus spicy sauce Tkemali, which is prepared on the basis of plums or cherry plums, and they know a lot about meat dishes.
To prepare meat stewed with plums, it is completely optional to use beef. You can use this recipe to prepare a dish of pork or lamb, and it will be delicious every time.
At first I wanted to cook a dish only with beef, but then I decided to add fatty lamb to the beef, and it turned out to be a real fairy tale!
Pour into the frying pan vegetable oil, to warm. Place pieces of chopped beef.
Fry the meat in a frying pan for about 10 minutes until it is almost cooked. You can add a glass of water and simmer the meat to make it softer. It is necessary to simmer until the liquid has completely evaporated.
While the meat is cooking, you need to prepare everything for exactly that divine taste. The onion needs to be finely chopped. Also finely chop the chili pepper and garlic. Wash the plums, cut them into halves and remove the pits. Take different greens. It’s good if you have mixed greens: basil, celery, dill, parsley, cilantro.
When all the liquid has evaporated and only fried meat and oil remain in the pan, add the prepared onions, garlic and chili peppers. Fry for about 5 minutes, stirring.
Then add plum. There is no need to keep the plum on the fire for a long time; 3-4 minutes will be enough.
Add the greens last, stir and add salt to taste.
Immediately place the meat stewed with plums on plates. Fantastically delicious!
Although the meat turned out tasty and aromatic, it was a little dry. I think to avoid this, you need to stew it not in a whole piece, but in small flat pieces.
The sauce is very interesting - sour, with a bread-plum aroma.
The acidity of the sauce must be adjusted directly to your taste by adding the required amount of sugar or honey.
The sauce made from frozen plums will be more sour than from fresh ones.
COMPOUND
1~2 thin slices of rye bread, 2 large onions (~300g), 300g pitted blue plums, 1~1.5 kg pork or beef pulp, 1~1.5 teaspoons salt, 1.5~3 teaspoons sugar, pepper, 0.5~0.75 cups water
Coarsely chop the onion.
To the bottom clay pot or cast iron, put 1~2 slices of rye bread - if possible, it is better to use Borodinsky.
Add half the onions and half the plums.
Place the meat.
Cover with the remaining onions and plums.
Sprinkle with salt, sugar, pepper and pour in water.
Place in the oven to simmer at t=200~220°C.
After about an hour and a half, poke the meat with a knife. If the meat is soft, remove the cast iron from the oven. If the meat is not cooked through, leave for another 20~30 minutes.
Remove the meat to a plate. Transfer everything that is left in the cast iron (onions, plums, bread and juice) into a blender and beat.
Try it. If necessary, add sugar to taste.
Pour back into the cast iron and put the meat there.
To prevent the meat from drying out, it should be kept in sauce before serving.
Beef stew recipes:
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