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Pasta with Canned Stewed Meat

A tasty dish you can put together fast and make look great! Pasta with canned stewed meat (tushonka) is the perfect choice when dinner needs to be quick and delicious. Minimal time, a great pairing of pasta and tender meat, rounded out with vegetables and sauces. Any canned stewed meat works, but the pasta is happiest with tender beef or lean chicken. Keep a can in the pantry and you'll never be caught out when you need to get a meal on the table fast with no time for a store run.

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Pasta with stew
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 2 g
Fats 31 % 4 g
Carbohydrates 54 % 7 g
65 kcal
GI: 17 / 83 / 0
  • Canned stewed meat is already fully cooked, so there's no need to spend precious time on it. Start with the vegetables: peel, wash, and pat dry the onion and carrot. Cut the onion into cubes or strips and the carrot into large pieces—don't chop it too small, since lightly stewed carrot turns sweet and beautifully complements the meat and pasta. Heat a skillet with vegetable oil and sauté the vegetables over medium heat, stirring constantly, until the carrot softens and the onion turns translucent and lightly golden. Open the can of meat and add the contents to the skillet with the vegetables. Break it up into small pieces with a fork, or leave it in larger chunks—your call—and stir. Add the soy sauce, tomato sauce, chili sauce (optional), and ground pepper. Go easy on the salt, since there's already plenty in the soy sauce and the meat itself, so taste before adding more. Add any other favorite spices and herbs if you like. Cover and let the meat and vegetables simmer over medium heat for 10 minutes; in that time the meat heats through and turns soft and tender. While the meat comes together, cook the pasta. Bring water to a boil, using about 1 quart (1 liter) per 3.5 oz (100 g) of pasta. Once it boils, lower the heat to medium, add a little salt, and add the pasta. Stirring constantly, cook until done (3–7 minutes, or per the package—but remember, the pasta should be al dente). Try not to overcook it; it should stay firm, not mushy. As soon as the pasta is ready, drain it in a colander, rinse with running water, combine it with the meat and vegetables, and warm everything together for a couple of minutes. Serve hot with sour cream or fresh herbs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Sour cream of 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
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Pasta, premium, fortified - 337  kcal/100g
  • Pasta, premium, dairy - 309  kcal/100g
  • Pasta, premium grade, egg - 342  kcal/100g
  • Pasta made from flour of the 1st grade - 333  kcal/100g
  • Pasta made of flour in / with - 338  kcal/100g
  • Boiled pasta - 135  kcal/100g
  • Pasta - 338  kcal/100g
  • Garlic - 143  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Ground hot pepper - 21  kcal/100g
  • Hot tomato sauce - 99  kcal/100g
  • Chili sauce - 98  kcal/100g
  • Pork stew - 349  kcal/100g

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