Stew in Pots
Main Dishes • Russian
Description
A hearty mixture of pork, potatoes, mushrooms, and cream. This recipe comes from an art café in a small town. The menu features dishes from Russian and Soviet cuisine, and the local chef, John Smith, is a fan of Gordon Ramsay. This recipe is taken from the book 'Taste Geography with Nika Smith: Culinary Travel Guides.'
Ingredients
- Pork Blood 15 oz
- Onion 5 oz
- Carrot 5 oz
- Garlic 0 oz
- Sweet Pepper 10 oz
- Fresh Mushrooms 5 oz
- Potato 20 oz
- Chicken Broth 5 fl oz
- Cream 22% 10 fl oz
- Cheese Spread 5 oz
- Vegetable Oil to taste
- Salt 0 oz
- Ground Black Pepper 0 oz
Step-by-Step Guide
Step 1
Sauté the diced meat on all sides in a preheated skillet with oil for 6-7 minutes. Season with salt and set aside.
Step 2
Dice the onion and carrot, lightly sauté in oil, and season with salt. Add minced garlic and diced bell pepper, and sauté everything together. Incorporate seasonal mushrooms and simmer for 5–7 minutes.
Step 3
Add diced potatoes and sautéed meat to the vegetables and mushrooms. Pour in the broth and cream, and season with salt and pepper to taste. Simmer for 30 minutes.
Step 4
Place in small pots, sprinkle with grated cheese from 'Maklarin', and bake for 10–15 minutes.
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