Stewed Meat with Mushrooms and Sweet Peppers

This roast is a winner — great to look at and even better to eat. The experiment paid off beautifully, and the whole family loved it.

Recipe author

Servings:

Pork

800

Mushrooms

300

Water

300

Onion

Carrots (large)

Bell pepper (small)

Ketchup (or tomato paste)

Dill

Salt

Pepper (pepper mix)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 8 g

Fats 50 % 10 g

Carbohydrates 10 % 2 g

128 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Cut the onion into half-rings. Slice the bell peppers into thin strips and quarter the larger mushrooms (halve the small ones). Grate the carrot on the coarse side of a box grater.
Step 2:

Cut the pork into small pieces. Heat a little vegetable oil in a skillet and brown the pork until it turns a nice golden color. Add the onion and sauté everything together for 3–5 minutes.
Step 3:

Add the bell peppers, carrot, ketchup (or tomato paste), and mushrooms. Cook for about 5 minutes. Pour in the water, lower the heat, and simmer the meat and vegetables for about 30 minutes, stirring every 10–15 minutes.
Step 4:

Sprinkle with fresh dill and serve!