Super-fast frying "Naf-naf"

Category: Meat dishes
Super fast frying Naf-naf

Ingredients

Very thinly sliced ​​pork meat 500-600 g
Butter 30 g
Sunflower oil 2 tbsp. spoons
Small rusks 30 g
Fragrant herbs (any mixture to taste) 1 tbsp. l.
Salt and pepper taste
Finely chopped onion 3 medium onions
Broth (can be made from cubes) 150-200 ml
Flour 1 tsp
Mustard 1 tbsp. l.

Cooking method

  • The advantages of this simple dish are a) in the speed of its preparation - I deliberately timed the time: it took only 29 minutes from the first switching on of the "Master-pilaf" to serving the dish on the table (a normal hostess would easily reduce this time by 5 minutes, hardly more, but it will be raw); b) the fact that, despite the speed of preparation, the dish is completely natural - no freezers, semi-finished products with preservatives, etc.
  • The point is that you can safely prepare the ingredients in the evening, put some of the products in the refrigerator (not the freezer), and then make breakfast the next morning or even a full dinner in the evening.
  • Plus, this recipe is easy to change to your liking. Recipe - 4 servings.
  • Mix the rusks, herbs, salt and pepper in a cup. (Regarding the breadcrumbs: I myself grate a white bun that has dried to a cobblestone state, then sift the breadcrumbs through the same sieve through which I sift the flour for baking bread, the result is a fine, very homogeneous mixture of breadcrumbs).
  • We put butter in a cauldron, add sunflower oil there, turn on the machine in the mode in the middle between "stewing" and "frying".
  • When the cauldron warms up and the indicator goes out, lay out the meat, fry for 5 minutes, stirring constantly and gradually adding a mixture of crackers + salt + pepper + herbs.
  • Next, lay out the finely chopped onion, fry for another 5 minutes, stirring constantly.
  • Add 100-150 ml of broth, stir occasionally, when it boils, turn the cauldron mode regulator to the "stewing" position, add 1 teaspoon of flour - stir constantly, after 5 minutes add 1 tablespoon of mustard.
  • Note: you should take the classic "Russian" mustard - all the burning and bitterness will disappear during the cooking process. If you don't have mustard on hand, you can substitute it with: Worcestershire (Worcestershire) or soy sauce, or, in extreme cases, tomato paste (ketchup). But it tastes best with mustard or Worcestershire sauce.
  • Simmer for another 5 minutes, stirring constantly. That's it - you can turn off the device, lay out a delicious hot dish on the plates. Of course, it is very tasty to serve mashed potatoes or french fries as a side dish, but my photo shows just the speedy breakfast option. While the frying is stewing, open the jars with peas, corn, etc.
  • Bon Appetit!



podzharka_1.JPG
Super-fast frying "Naf-naf"
Admin
Decent breakfast or dinner

A question for you: what do added crackers give? Thickness of sauce or other flavor. I never added ground crackers.

Have not tried to cook this dish with cream - it is also very tasty!
Owl
Quote: Admin

Decent breakfast or dinner

A question for you: what do added crackers give? Thickness of sauce or other flavor. I never added ground crackers.

Have not tried to cook this dish with cream - it is also very tasty!

Honestly, I just followed the recipe I once found and didn't think WHAT crackers give ...I used to cook it in a simple frying pan more than once, it says "crackers" - that means I'll put crackers.

And about the cream - very interesting, you will have to try.
Owl
Quote: tanya1962

In the cauldron, I get ready faster and faster, I like it more and more.

Yes, that's right - and I like to cook more and more in it. I feel that I will soon swing at the FIRST course - I’ll bang some hodgepodge or kharcho soup.
Admin
Usually crackers are added to thicken the sauce and liquid. The cream is thick and the simple ones also thicken, and the taste is pleasant. If you add more of them at the end of frying at the stage of readiness (for 5-7 minutes) and boil, then you get a sauce.
Yana
Quote: Owl

Bon Appetit!

Owl, Your frying in the photo is super! I have no doubt that it is delicious. But you are also a specialist in food preparation. You look at your photos, read the recipe and you already want to eat, your feet run to the kitchen. I think our girls will agree with me.
Rustic stove
Quote: Yana

Owl, Your frying in the photo is super! I have no doubt that it is delicious. But you are also a specialist in food preparation. Look at your photos, read the recipe and you already want to eat, your legs run to the kitchen. I think our girls will agree with me.

Already agreed!
Owl, in the photo with vegetables in the background on the left - a homemade baguette?
Owl
Quote: Yana

Owl, Your frying in the photo is super! I have no doubt that it is delicious. But you are also a specialist in food preparation. You look at your photos, read the recipe and you already want to eat, your feet run to the kitchen. I think our girls will agree with me.

Thank you very much!!! Praise is always nice, but when a woman praises you ... Thank you again!

P.S. Inspired by such flattering reviews, I undertake to continue ... and so on
Owl
Quote: Rustic stove

Owl, in the photo with vegetables in the background on the left - a homemade baguette?

Unfortunately no . But not mass-produced, but from a small bakery. Inevitably, you will reduce your home exercises with cotton ...

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