Composition / ingredients
Step-by-step cooking
Step 1:
Let's prepare the ingredients according to the list. Pork is thoroughly washed, dried with paper towels, cut the meat into small cubes, rinse again, let the water drain.
Step 2:
Carrots are washed, cleaned and cut into small cubes.
Step 3:
Peel the onion and finely chop it with a knife.
Step 4:
Tomatoes are washed, cut out the attachment point of the peduncle, cut the pulp into cubes or grind with a blender.
Step 5:
Bulgarian pepper is washed, cut out the peduncle with a seed capsule, cut the pulp of pepper into strips or cubes, as you like.
Step 6:
Pour vegetable oil into the pan. We heat it up, spread the meat on the oil, fry it over medium heat, stirring with a spatula, until golden brown.
Step 7:
We send cooked carrots and onions to the meat, mix, fry the meat with vegetables for about 10 minutes.
Step 8:
Then put the bell pepper in the pan, mix and keep on fire for another 5 minutes.
Step 9:
Next in the pan are cooked tomatoes. Add salt and ground black pepper to taste. Stir, pour a few tablespoons of water into the pan, if the tomatoes were crushed into puree, then nothing needs to be added. Cover the pan with a lid and simmer the pork and vegetables over low heat for about 20 minutes. The meat is ready.
Step 10:
While the meat is cooking, boil the noodles until ready. Noodles can be used ready-made or made by yourself. to do this, we drive a chicken egg into a bowl, add salt, shake the egg so that it completely disperses. Pour in cold clean water, mix. Pour in the sifted wheat flour.
Step 11:
Knead a dense, elastic dough. To make it more obedient in work, we put it in a food film in the refrigerator for half an hour.
Step 12:
Roll out the dough on a flour-dusted work surface into a thin layer and cut into long narrow strips.
Step 13:
Boil the noodles in salted water over medium heat for about 10 minutes, from the moment the water boils.
Step 14:
We put noodles in a bowl or plate, meat with vegetables on top. Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 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
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g