Composition / ingredients
Cooking method
1. Onions and carrots are cleaned, onions are cut into small cubes, carrots are grated on a fine grater. Pour vegetable oil into the bowl of the slow cooker, spread the prepared vegetables, select the "Frying" program and fry for 4-5 minutes.
2. Pork is washed under running water, dried with paper towels, cut into pieces. Each piece of meat is breaded in flour and spread with fried vegetables, cook on the same mode for 5 minutes.
3. Combine sour cream with tomato paste, add a little water, pour paprika, a mixture of ground peppers, mix.
4. Pour the sauce into the bowl of the slow cooker, add salt. We change the program to "Quenching" and set the cooking time for an hour and a half. If the pieces are large and the meat is tough, the time can be increased to 2 hours.
Serve on the table sprinkled with finely chopped dill.
Eat for health!
Calorie content of the products possible in the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
