Any meat that we cook with the addition of nuts always comes out with a new pleasant taste, and beef is no exception. Due to the fact that before cooking the meat is pre-marinated a little in red wine, it turns out juicy and aromatic. And after we simmer it and brown it a little in the oven, it acquires wonderful tenderness. It is important that the beef flesh is without veins; the success of preparing this dish largely depends on this. A large amount of onions only helps the taste of the stewed beef to reveal itself, and of course, walnuts add their own flavor to this dish. A very tasty and wonderful dish of stewed beef with walnuts is suitable for a dinner party, and even for a holiday table.
Ingredients:
- beef pulp - about 1 kg
- salt, pepper seasonings to taste
- 2 - 3 onions
- 1/2 cup shelled walnuts
- dry red wine - 1 glass
- vegetable oil for frying
Cooking method
Cut the meat into small portions, salt and pepper, pour in wine and let marinate for about one hour or a little more. Then, after drying the pieces with a paper towel, fry them over high heat in vegetable oil for a few minutes on each side until golden brown. Place in a saucepan, pour in the remaining wine marinade and simmer over low heat for about 1 hour, adding water or wine if necessary.
During this time, fry finely chopped onion in vegetable oil until transparent, lightly chop the nuts into medium pieces. Then take a fireproof dish and place the beef in it, top it with onions, sprinkle nuts on top and bake for literally 15 minutes in the oven at 200 C, or in a convection oven. There is no need to keep the meat in the oven or air fryer for a long time; it is enough just for it to brown on top, but not dry out. Bon appetit.
Recipe for stew with nuts
- In Adyghe cuisine you can find many dishes, the preparation of which cannot be done without walnuts. Walnut, thanks to its oils, gives the dish and its components a completely different, unique taste, makes the dish more original, and goes very well with various spices, herbs and seasonings of Caucasian cuisine. The use of walnuts in various Caucasian dishes is not uncommon. Most often, walnuts are used in the preparation of Caucasian second meat dishes.
- For this aromatic and tender Adyghe dish, stew with nuts, we need meat pulp. Since we will boil it, in order to save money, take the flesh of beef, lamb or pork on the bone or poultry breast, or a whole chicken. To prepare stewed meat with nuts according to the Adyghe recipe, we will use boiled meat, which means there will be broth, part of which we will use when stewing meat with other products. We suggest taking the pulp on the bone so that you can use the products to their full potential. From the resulting broth you can prepare wonderful second Caucasian dishes - simple soups with meat broth, national soups (kharcho, shurpa). You can also use the broth to prepare spicy Caucasian sauces and seasonings for meat dishes, and we will use boiled meat to prepare our main dish - Adyghe stew with walnuts
- As before, we advise you to take fresh meat that has not been heat-treated by cold. Only fresh meat gives the dish its nutrients in full and gives the dish its true taste and aroma. The pulp must be separated from the bone, cleaned of small bones that tend to get on our teeth. Rinse thoroughly under running cold water
- Choose a suitable size pan, put the pulp and bones in it, fill it with cold water, and lightly salt the water. Peel the onion, rinse it and chop it. Place the chopped onion in a saucepan, stir and cook over medium heat. During cooking, foam and fat will accumulate at the top of the pan; remove them. Such foam and fat give the dish bitterness and an unpleasant smell and taste.
- While the meat is cooking, there is time to prepare other foods. Peel the walnut from the shell, mince or grind. In a separate bowl that is convenient for you, crush fresh garlic with salt until a homogeneous mass is formed. Set aside all the necessary spices and seasonings so that you don’t forget in a hurry. That's it, let's get back to the meat.
- Boil the pulp until almost done and remove from the broth into a separate bowl. Cook the remaining broth with bones until the meat remaining on the bone is completely cooked. The bones, if small, can be given to pets, and strain the broth through cheesecloth. Now we have at our disposal boiled meat and a whole pan of rich broth
- If you haven’t cut the meat into portioned pieces in advance, you need to cut it now. Place the pieces of meat in another pan, add a mixture of salt and garlic, sprinkle with ground cilantro, and in the summer add fresh, finely chopped herbs and diced fresh tomatoes. Tomatoes will add their unique sourness to the dish. Pour in our broth so that it barely covers the food. Place the pan on low heat. Simmer the dish until cooked under the closed lid (watch the broth level so that the dish does not burn)
- Well, the dish is ready, but we forgot something, that’s right – nuts. Open the lid of the pan and add the walnuts prepared in advance, do not stir. Continue simmering the meat with the lid closed for another 10 - 15 minutes. Remove the finished Adyghe dish from the heat and let it brew for another 5 - 7 minutes. The meat turns out tender, and the nuts add an unforgettable taste to the dish. Can be served
- Served stew with nuts in deep plates or not deep, but wide plates. Decorate the top with sprigs of fresh herbs (to your taste). On the sides you can place sliced fresh cucumbers and tomatoes or boiled potatoes (the tubers should not be large). Various dishes are served separately in a bowl.
I cooked this magnificent meat with nuts in the oven, with the addition of pickles and a lot of onions. I came up with this recipe impromptu, and to be honest, I was surprised by the result. The taste of the dish turns out to be very interesting, a little spicy, the meat itself after baking remains very juicy, tender and soft. You can use any nuts, I had a mixture of peanuts and walnuts, they gave the meat a slight touch of the Georgian dish. And even if you are not a fan of stewed onions, you will definitely like it in this version. Meat with nuts is very suitable for a festive table and leaves no one indifferent.
Ingredients:
- pork or veal pulp 1 kg
- 4 onions
- 4 - 5 small salted or pickled cucumbers
- mayonnaise 2-3 tablespoons
- 2/3 cup nuts
- salt, pepper to taste
- seasonings as desired
- vegetable oil for frying
Cooking method
Cut the onion into thin half rings and place in an even layer in a heat-resistant form in which we will prepare the dish.
Cut the meat (I used pork) into small pieces, fry in a frying pan on all sides in vegetable oil until golden brown and place on top of the onion.
Finely chop the pickled or pickled cucumbers, chop the nuts a little and mix with mayonnaise, salt, pepper and seasonings, adding a small amount of water (a little less than a glass).
Pour our meat with onions and bake in the oven, preheated to 190 C for 45 - 60 minutes.
Recipe pork with garlic in the oven:
Prepare the “stuffing” for the meat: peel the garlic with a knife or by hand and chop the walnuts. Mix salt and pepper, you can also use other spices to your taste. If they are large, cut the garlic cloves into 3-4 parts, and also cut the nuts into pieces.
Rub the washed and dried meat with a mixture of salt and pepper. By the way, it is highly recommended to use sea salt (or iodized salt). Leave the pork in the spices for 1 hour (or overnight if possible). It is worth clarifying that meat should be carefully selected for baking in the oven. It should be a whole piece with a small amount of fat.
Then make cuts on top of the piece of meat, you should get a kind of “mesh”, into each square of which you should push a piece of nut and garlic.
Wrap the pork with garlic and nuts in parchment. Meanwhile, you can use foil or a special baking sleeve.
Bake in a hot oven. Baking temperature: 250C, baking time: 1 hour 20 minutes.
It is best to cut cooled baked pork, then the pieces will turn out neat and will not crumble.
Take care of such additions as horseradish, mustard or ketchup; they will emphasize the taste of baked meat and complement it effectively.
We invite you to prepare a delicious main dish of pork with walnuts. Delicate nut sauce or sauce will please everyone, especially children!
VIDEO RECIPE "Pork in nut sauce. ? Delicious dish for dinner?"
Cut the meat into small pieces.
We send the pieces of meat to brown to a beautiful crust in a heated frying pan with the addition of vegetable oil.
Cut the onion as you like, I like it into small cubes.
Grind the walnuts in any convenient way, I did it using a blender. I added parsley there and chopped it too. And mixed it with cream.
When the meat was browned, I salted and peppered it. I added onions to the frying pan with the meat and brought them to transparency. I fill it with our sauce and add 100 grams of water.
I bring the meat and sauce to a boil, reduce the heat and simmer under the lid for 20 minutes.
Serve with any side dish, I served it with steamed rice and topped it with a delicious gravy. It turned out very tasty! We advise you to prepare this dish for dinner; your family will definitely appreciate it!
Bon appetit!
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