Stewed horse meat with potatoes rich in vitamins and minerals such as: vitamin A - 14.9%, beta-carotene - 14.8%, vitamin PP - 23.6%, potassium - 21.2%, phosphorus - 14.8%, chlorine - 18 .2%, iron - 11%, cobalt - 47.5%, copper - 18.6%, chromium - 12.6%

What are the benefits of stewed horse meat with potatoes?

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

A complete guide to the most healthy products you can look in the app

Recipes with horse meat stew- very rare. Thanks to chefs, the traditional oriental soup shurpa is becoming more accessible in home cooking. Worth a try!

For many years, recipes with stewed meat in Russia were limited to a very narrow range of dishes - soups, potatoes and porridges. However, chefs have expanded our ideas tenfold about what to cook with this product. Recipes for snacks, baked goods, salads appeared, including pork stew recipes , recipes with lamb stew, beef, venison, as well as with pates, ham, stewed beef tongues.

But recipes with horse meat stew are intriguing because they have been cooking with this meat since ancient times in Central Asia and, in general, in the East. With the exception of pilaf and pastries, these dishes rarely appear on Russian tables. Even today it is extremely difficult to buy horse meat for shurpa and other dishes, but there are canned meats with it on sale. And very high quality!

To prepare the above-mentioned oriental soup, the chefs suggested using real Army Special Reserve stew as an ingredient. Why her? It’s simple: according to GOST, this stew is traditionally distinguished by its exceptional naturalness (including in terms of spices), minimum fat and, most importantly, - chunky meat. Exactly meat in large pieces and is required for shurpa, and, in general, speaks of the integrity of the manufacturer.

The recipe itself for shurpa with stewed horse meat is simple and quick. Even those who have little experience with cooking can do it. And for housewives such a dish will be the simplest.

A simple recipe with horse meat stew - shurpa in oriental style

Components:

Stewed horse meat Military Special Reserve - one can 525 gr.

Carrot - 40 gr.

Potatoes - 80 gr.

Garlic - 10 gr.

White onions - 40 gr.

Tomato - 60 gr.

Cilantro, dill, parsley - 5 gr.

Bell pepper - 50 gr.

Salt, pepper - 2 g each.

Cooking technology:

Transfer the contents of the can of horse meat stewed Military Special Reserve into a saucepan, add water and cook for about seven minutes.

During this time, wash the vegetables well, peel them and chop them very coarsely. Small potatoes, for example, don’t need to be cut at all.

Place potatoes, carrots and onions in the broth and cook until softened, then add tomatoes and bell peppers to the saucepan. Now cook over low heat until completely done, avoiding boiling over.

When the soup is almost ready, add coarsely chopped garlic with herbs and black peppercorns and (optional) one bay leaf.

The soup is served on the table in a deep plate or in an Asian soup cup and garnished with fresh herbs.

Separately, you can serve flatbread baked in the tandoor.

Not everyone is delighted with horse meat dishes, but if we put aside prejudices, we must admit that they are proper preparation they turn out very tasty. Many people who accidentally taste them become fans of horse meat for a long time, not to mention the fact that in many nations it always takes a place of honor on the table. Horse meat turns out especially soft and juicy in the oven.

Cooking features

Considering that horse meat is an exotic product for many, it makes sense to dwell on the peculiarities of preparing dishes from it.

• The most important thing is to choose high-quality horse meat. Outwardly, it resembles beef, but is much redder. If the horse meat is fresh, it will be slightly shiny, but if you hold a paper napkin to the cut, there will be no wet marks left on it. There is very little fat in this meat, and it literally melts in your hands. When purchasing, you need to pay attention to the color of the fat. If it is white, then this is the meat of a young horse. This meat is more tender and cooks a little faster. Old horse meat has yellowish fat.
• Horse meat is dense and almost completely devoid of fat. Therefore, when cooking, there is a risk of drying it out, especially since it takes a long time to cook horse meat - 2-3 hours. For this reason, horse meat is baked using fatty sauces and a large amount of vegetables. Before this, it must be marinated in sour cream or mayonnaise sauce. Some people soak the meat in mineral water before doing this, which makes it softer. It takes at least two hours to marinate horse meat; it is better to leave it in the marinade overnight.
• If you beat the meat with a mallet before cooking, it will be less tough.

The technology for cooking horse meat in the oven largely depends on the specific recipe, but the general rules listed above remain unchanged.

Pork pork from horse meat

• horse meat (pulp) – 1 kg;
• garlic – 1 head;
• thyme – 10 g;
• rosemary – 10 g;
• sour cream – 50 ml;
• salt – 20 g;
• sugar – 2-3 g;
• vegetable oil – 50 ml;
• mineral water – 1.5 l.

Cooking method:

• Wash the meat and place in mineral water. Place in the refrigerator for 6–8 hours, then remove and dry with a napkin.
• Peel the garlic and pass all the cloves through a press.
• Mix sour cream with garlic, add salt, sugar, and aromatic herbs. Rub this mixture thoroughly into the piece of meat.
• Place the meat in the refrigerator for an hour, then rub the remaining garlic mixture into it, herbs and sour cream. Place in the refrigerator for another 1 hour.
• Fold the foil in half so that the shiny side is on top. Grease it thickly with oil.
• Place a piece of horse meat on the foil and wrap it carefully. Make sure that the meat is well packed in foil and that the juice formed during the baking process does not leak out of it.
• Preheat the oven to 200 degrees and place a baking sheet with horse meat in it. Bake at the specified temperature for an hour, then reduce the temperature to 180 degrees and continue baking the boiled pork for another hour and a half.
• Turn off the oven and leave the horse meat in it for half an hour.
• Remove the boiled pork from the horse meat and leave to cool for a while at room temperature, then put it in the refrigerator for several hours.

Recipe for the occasion::

Before serving, boiled horse meat must be unwrapped and cut into thin slices. This dish is served cold. It will look good on the holiday table too.

Horse meat baked in the oven with potatoes

• horse meat (pulp) – 0.7 kg;
• potatoes – 1 kg;
• green sweet pepper – 0.2 kg;
• red sweet pepper – 0.2 kg;
• onions– 100 g;
• garlic – 2 cloves;
• mayonnaise – 0.2 l;
• ketchup – 100 ml;
• vegetable oil – 50 ml;
• cheese of any hard variety – 100 g;
• universal seasoning – 20 g;
• salt - to taste.

Cooking method:

• Wash and peel medium-sized potatoes, dry with paper towels.
• Mix half the seasoning with salt. Rub this mixture over the potatoes.
• Make cuts in each potato at a distance of 1 cm from each other so that the potato begins to slightly resemble an accordion.
• Wash the horse meat, dry it with a kitchen towel and use a large sharp knife to cut into thin slices. Beat each slice on both sides with a mallet.
• Wash the pepper, peel it from seeds, cut into thin half rings. Stuff the potatoes with pepper, inserting the pepper into the slits. Cut the remaining pepper into small squares.
• Pass the garlic through a press and put it in the mayonnaise. Pour ketchup into the mayonnaise and add the remaining seasoning. Add pepper squares.
• Peel the onion and cut it into thin half rings. Put them in mayonnaise. Mix everything well.
• Coat the horse meat slices with this marinade and place them in the refrigerator for 2 hours.
• Grease a baking dish thickly with oil. Place potatoes around the edges. Place the meat in the center, pour the remaining sauce in the bowl where it was marinated.
• Preheat the oven to 200 degrees and place the pan with the food there. After an hour, reduce the oven temperature to 180 degrees.
• Half an hour after the oven temperature has been reduced, cut the cheese into thin slices. Place the slices on top of the potatoes. Continue baking the dish for another 30 minutes.

Serve baked horse meat this recipe, it is necessary with potatoes, which were cooked along with it. Ready dish looks festive.

Roast horse meat in the oven

• horse meat (pulp) – 0.5 kg;
• potatoes – 0.5 kg;
• onions – 100 g;
• carrots – 100 g;
• tomatoes – 0.2 kg;
• parsley – 20 g;
• garlic – 2 cloves;
• vegetable oil – 50 ml;
• kefir or mineral water – 1 l;
• seasoning for meat, salt - to taste.

Cooking method:

• Wash a piece of horse meat, dry it with a kitchen towel, cut into small pieces.
• Pour kefir or mineral water over the horsemeat and put it in the refrigerator for 6–8 hours.
• Rinse the meat and dry again.
• Heat vegetable oil in a deep frying pan with thick walls or in a cauldron.
• Peel the onion and cut into small pieces, dip in oil.
• While the onions are frying, peel and coarsely grate the carrots, add to the onions and fry for 5 minutes.
• Finely chop the garlic and add to the roasting vegetables.
• Wash the tomatoes and cut into cubes, add to the vegetables. Simmer the vegetables covered over low heat for an hour.
• Add horse meat to the vegetables, add salt and pepper, and simmer the meat and vegetables for half an hour.
• Divide the contents of the cauldron into portioned pots. Place the pots in an oven preheated to 180 degrees.
• Peel the potatoes, cut them into medium-sized cubes, and place them in pots half an hour after the start of baking. Stir. Continue baking for another hour.
• Sprinkle thickly with fresh parsley, chopping it with a knife, and serve.

Roast with horse meat is a complete dish. It is served directly in pots.

Horse meat stew in the oven

• horse meat (hind piece) – 1 kg;
• stalk celery – 100 g;
• carrots – 0.3 kg;
• onions – 100 g;
• garlic – 1 clove;
• cooking fat – 50 g;
• meat broth - 0.5 l;
• flour – 50 g;
• cloves – 4 pcs.;
• bay leaf – 1 pc.;
• coriander seeds – 2-3 g;
• vegetable oil – 50 ml;
• dry red wine – 0.75 l;
• salt, pepper - to taste.

Cooking method:

• Peel the vegetables and cut into small pieces. It is better to cut the onion into half rings, carrots into circles or halves of circles, celery into pieces half a centimeter wide.
• Wash the meat, dry it, cut into cubes. Roll them in flour mixed with salt and pepper.
• Heat vegetable oil with cooking fat and fry the horse meat until a thin crust appears.
• Add vegetables, add broth, simmer for half an hour.
• Transfer the meat and vegetables to a baking dish. Add bay leaf, cloves, coriander. Fill with wine.
• Place in an oven preheated to 200 degrees and simmer for two hours.

This dish can also be prepared in a slow cooker. To do this, the ingredients are first fried in the “Baking” mode, then cooked in the stewing mode.

If you cook horse meat in the oven in compliance with all the necessary rules, the end result will be tasty and hearty dish, but not too high in calories.

Despite such an extravagant name, the recipe for stewed horse meat is not much different from analogues using beef or lamb, for example. Slightly more exotic meat makes this dish just an original item on your menu, but does not carry anything supernatural. So if you happen to have a good piece of horse meat on hand, don't miss the chance to use it as the base for these recipes.

Horse stew recipe

Ingredients:

• horse meat - 1 kg;
• bacon - 6 strips;
• white onion - 120 g;
• garlic cloves - 3 pcs.;
• merlot - 150 ml;
• canned tomatoes in juice - 2 tbsp.;
• fresh thyme - 1 tbsp. spoon;
• butter- 75 g;
• fresh champignons - 480 g.

Preparation

To prepare the dish, we will use a thick-walled roasting pan; it retains heat and aromas better, but you can cook stewed horse meat in a slow cooker using the usual recipe, setting the "Extinguishing" mode for the automatically specified time.

If you are still going to stew horse meat on the stove, then pour it into the roasting pan vegetable oil and heat it well. In heated oil, fry the chopped bacon until crisp, remove the pieces from the dish, and brown a kilogram piece of horse meat in the rendered fat, not forgetting to salt and pepper it well before doing this. It will take about 6 minutes on each side of the piece, and after that, the meat can be transferred to a plate and a slice placed in the roasting pan itself.

As soon as the butter melts, saute finely chopped onions and garlic in it, and then add the champignon plates and cook for another couple of minutes. Fill the sauté with wine and add horse meat. Cover the roasting pan and reduce the heat to low. Simmer the meat for an hour and a half until it begins to disintegrate. Halfway through cooking, add a sprig of thyme to the dish.

How to cook horse meat stew Veronese style?

Ingredients:

• horse meat - 1 kg;
• celery stalks - 2 pcs.;
• carrots - 240 g;
• onions - 130 g;
• garlic - 1/2 head;
• coriander seeds;
• laurel leaf - 1 pc.;
• cloves - 4 buds;
• lard - 50 g;
• wine (dry red) - 1 bottle;
• crumbs from butter and flour - 1 tbsp. spoon.

Preparation

We stuff the horse meat with pieces of lard and carrots, and then put it in a deep bowl along with chopped vegetables. We also send clove buds, laurel and coriander there, as well as garlic cloves flattened with the flat side of a knife. Fill the contents of the container with wine and leave to marinate in the refrigerator for three days, periodically turning the piece of horse meat to the other side.

Afterwards, brown the meat in a roasting pan, having first rolled the piece in flour. As soon as the horse meat is covered with a crust, put it in a roasting pan and pour the marinade with vegetables. Simmer the meat covered for 3 hours over low heat.

We remove the finished meat and vegetables, and evaporate the wine marinade and thicken it with butter and flour crumbs. Mix the meat with the sauce and garnish with polenta.

Horse meat stewed with horseradish and beer

Ingredients:

Preparation

Fry a piece of horse meat until brown and then cut into cubes. In a Dutch oven, sauté diced vegetables along with horseradish and chopped garlic. Add the meat and fill everything with a mixture of broth and water, add beer, tomato puree, Worcestershire sauce, paprika, sugar and salt and pepper. Simmer the horse meat under the lid over low heat for an hour and a half or until the vegetables and meat are soft.