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Pasta with stewed meat in a frying pan

Pan-Fried Pasta with Canned Stewed Meat

Very fast, very simple, very easy, and crazy delicious! Pan-fried pasta with canned stewed meat (tushonka) is a great dish for a family dinner that you can make in just 20 minutes. Serve it hot. It's especially good with pickled and preserved sides — pickled cucumbers, tomatoes, or salted mushrooms.

katushafin

Recipe author

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Composition / ingredients

Servings:

Pasta

250

Canned stewed meat (one can)

325

Onion

Carrot

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 11 g

Fats 29 % 15 g

Carbohydrates 50 % 26 g

277 kcal

GI: 8 / 92 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make pan-fried pasta with canned stewed meat? Gather the ingredients. Mine is beef tushonka, but you can use any kind. Same with the pasta — it doesn't matter which you use. Wash the carrot well and pat it dry with paper towels.
Step 2:

Peel the onion, wash it, dry it, and cut it into small cubes. To keep your eyes from watering, wet the knife in cold water.
Step 3:

Peel the carrot and grate it on the coarse side of a grater.
Step 4:

Bring 2 liters of water to a boil in a pot. Add salt and drop the pasta into the boiling water. Stir so it doesn't stick to the bottom. Cook the pasta for the time on the package, then drain it in a colander.
Step 5:

Heat a skillet and add the fat from the canned meat. If your tushonka has no fat, pour a little vegetable oil into the skillet instead. Wait for the fat to melt.
Step 6:

Add the chopped onion and grated carrot to the skillet. Sauté the vegetables for about 3–5 minutes, stirring so they don't burn.
Step 7:

Add the canned stewed meat to the skillet. You can break the meat chunks into smaller pieces first. Fry the meat with the vegetables for another 7–10 minutes. You can cover the skillet and lower the heat so the vegetables soften.
Step 8:

Add the cooked pasta to the meat in the skillet. Toss to combine. Cover the skillet and let it all simmer together over low heat for just a few minutes. If you like a juicier main dish, you can pour a little boiled water into the skillet.

The flavor of this dish depends first and foremost on the choice of canned meat. It doesn't matter what meat it's made from — beef, pork, or horse all work. The main thing is that it's a quality product made to the GOST standard. That kind of tushonka contains only meat, onion, salt, and spices, with no unnecessary additives or preservatives. The same goes for the pasta. Try to choose pasta made from durum-wheat flour — it doesn't turn mushy and is much tastier and better for you. The pasta can be any shape; choose to your taste. Just if you want to cook spaghetti, it's better not to mix it with the meat in the skillet. Put the pasta on the plate first and the meat on top. You can add your favorite spices to the meat. I find there's enough in the meat already, so I didn't add any. The carrot is entirely optional — onion alone is plenty. To make the dish more interesting, add puréed tomatoes to the vegetables, and you'll get pasta with a tomato-and-meat sauce, Bolognese-style. When serving, you can sprinkle the pasta with chopped herbs.
How do you boil pasta properly? Take a roomy pot and add water at a rate of 1 liter per 100 grams of pasta. The key is for the pasta to float freely in the liquid. Salt to taste. Bring the water to a boil. It's important to add the pasta to boiling water, or it may stick together. Cook over medium heat, stirring occasionally, until fully cooked or al dente (the cooking time is always on the package). Drain the cooked pasta in a colander and let the liquid run off. There's no need to rinse the cooked pasta with water. If you don't plan to mix the pasta with sauce right away, you can return it from the colander to the pot, add a teaspoon of olive oil (or a pat of butter), and toss gently to keep the hot pasta from sticking.