Stew with apple and prunes

Category: Meat dishes
Stew with apple and prunes

Ingredients

meat (pork or beef) 500 g
big apple 1 PC
prunes 80 g
tkemali sauce 100 ml
soy sauce 60 ml
water 60 ml
olive oil 1 tbsp. l.
honey 1 tbsp. l
garlic 2-3 cloves
starch 2 tsp
greens (dill, etc. to taste)
hot red pepper
salt

Cooking method

  • Cut the meat into small cubes (about 1.5-2 cm each).
  • Peel the apple, remove the core and cut into cubes about 1 cm.
  • Cut the prunes in half.
  • Put everything in the multicooker bowl.
  • Crush the garlic there.
  • Finely chop the greens (you can use any to taste, for example, cilantro or parsley, but there must be dill, I had dill and a little parsley). Add about 2 tablespoons of chopped herbs.
  • Dissolve the starch in cool water and pour it into a bowl.
  • Add the rest of the ingredients - tkemali sauce, soy sauce, olive oil, honey.
  • Salt and pepper to taste. You don't need to salt a lot, as the soy sauce is salty.
  • Mix everything thoroughly.
  • Close the lid, select the cooking program and set the cooking time to 2 hours.

Time for preparing:

2 h. 30 min.

Cooking program:

extinguishing

Note

Bon appetit to everyone who dares to try it. The meat is very tender with a spicy taste.

Mikhaska
Olya! An interesting recipe! I cooked meat with prunes, but without tkemali, honey and apples. Thanks for the delicious option!
Lo_yve
Irina, be sure to try it. I also did just meat with prunes before. This is heaven and earth! I really liked how it turned out this time
Mikhaska
Olya! I will try, and even definitely! But, only a little later ... I already have so many plans. Ah, here's your unexpectedly interesting recipe ... I've even copied it into my notebook with meat dishes.
NataliARH
Olga, meat with prunes is always a win-win!
vdv
I have long wanted to try crossing meat and apples. And when I was ready, I chose this particular recipe, probably, it seemed convincing.
I am very glad that I was not mistaken! It turned out very tasty, thanks for the treat!

The proportions and method are very precise, for a beginner gourmet - just the right thing.
I made two changes - the body does not accept honey, replaced it with rosehip syrup.
I just don't like dill. Replaced with a pinch of Provencal herbs.

I set the temperature to 100 ° (I have it on the "extinguishing" program by default) - and the recommended 2 hours. For the last half hour, there was such a scent that I almost fell as I walked by. Hurrah.
Lo_yve
vdv, I am very pleased that you liked my recipe
Deana
Thank you! Delicious! I love the combination of meat with sweet. Here, of course, a more complex taste, but I immediately fell for prunes.
Lo_yve
Deana, thanks for the flattering review)
vdv
I want to thank you again for the recipe. Somehow it happened that he became one of my usual dishes for me, did it many times. Somehow it is both simple and tasty. But this dish cannot be called routine either!

Recently my mother had an anniversary. 80 years old, however, it's already hard for her to set the table herself, I took it.
I made different cuts in suvid, tinctures are also homemade ...
And this is the recipe I chose for the main course - elegant and interesting and unusual for our usual cuisine.
Guests and hostess are delighted!
Thank you!
Lo_yve
vdv, I'm so glad that you liked it))) But I haven't done something like that for a long time. Thanks for the reminder, now I will also cook soon)
vdv
Happy New Year!

I tried beef cheeks in this recipe.The meat is very stringy - but, as befits a peasant, it was very lazy to separate the veins. I cut it so, in the hope that the sourness of the fruit will help the meat to become softer - and I was not mistaken. I extinguished, taking into account the veins, a little longer - 2.5 hours (I will add a little more liquid next time)
It turned out very tasty!

Lo_yve
With new happiness, Dmitriy! I haven't visited the site for a long time, I just went to clarify the proportions of sauces, I'll cook this meat now) I'll take a note of the life hack to combat sinewy meat) Thank you)

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