Combination of meat and vegetables: the best duets

From a nutritional point of view, the ideal companion for meat is a vegetable. We invite you to find out the best combinations of vegetables and meat. This information will help you prepare healthy and at the same time very appetizing dishes that will delight your taste buds.

Beef

Beef meat is considered the best and most expensive. Marbled beef with uniform layers of fat is of particular value. Its taste is subtle and refined.

Beef does not tolerate strong aromas and complex flavor combinations. Vegetables for this meat need to be of high quality and delicate, slightly emphasizing the natural taste and aroma.

The best combinations of vegetables and beef:

• for steaks – broccoli, corn, boiled asparagus;
• for stewed beef - mashed potatoes with champignons or porcini mushrooms.

When preparing vegetable puree for beef, you should avoid bright fillers. You can only use cream, egg yolk, and a small amount of blue cheese.

The following vegetables also go well with beef:

• carrot;
• green beans;
• zucchini;
• peas;
• spinach;
• beet;
• Brussels sprouts.

It is better not to combine beef meat with stewed and sauerkraut.

Recipe for sauce suitable for beef:

1. Chop the onion and fry in a frying pan until golden brown.
2. Add chopped spinach.
3. After 3 minutes, add 100 g of sour cream and stir.
4. When the sauce boils, squeeze 2 cloves of garlic into it, add salt and pepper to taste and turn off.
5. Serve with beef.

Pork

Pig meat is considered simple and uncomplicated. It is also the most consumed in the world: it is preferred by 37% of the planet’s inhabitants. That’s why it’s so important to cook it tasty and correctly.

The best combinations of pork with sweet and sour side dishes and sauces are considered:

• for the shanks – stewed and sauerkraut;
• for steaks – mashed potatoes with pesto sauce or with fried mushrooms and onions, crushed green onions, assorted vegetables (fresh, grilled).

Perfect for pork:

• carrot;
• onion;
• garlic;
• cucumbers;
• bell and chili peppers;
• tomatoes;
• radish;
• lettuce leaves.

An excellent addition would be cranberries, red currants, and lingonberries. But what pork does not tolerate is asparagus. Also, you should not serve vegetables fried in oil or French fries with it.

Recipe for stewed pork with vegetables and pineapple:

1. Beat 500 g of pork, cut into small portions.
2. Marinate in 0.5 cups of soy sauce, 1 tbsp. spoon of flour, 1 tbsp. spoon of starch.
3. Fry 1 carrot in strips in a frying pan, add half of the bell pepper, cut into cubes.
4. When the pepper is ready, put 100 g of canned pineapple (diced) and 1 peeled tomato into the frying pan.
5. Place the prepared vegetables on a plate.
6. Fry the pork in a hot frying pan.
7. Add vegetables and sauce from 4 tbsp to the prepared meat. spoons of spicy ketchup, 2 spoons of vinegar and sugar.
8. Simmer over moderate heat for 5–10 minutes.

Mutton

Sheep meat has a distinct taste and specific smell. It is recommended to supplement it with products with rich taste.

In combination with lamb, preference is given to the following vegetables:

• tomatoes;
• eggplants;
• onion;
• sweet pepper;
• garlic

The main rule is that lamb and side dishes are served only hot. No fresh vegetables.Meat contains fat, which solidifies at 40 degrees. If you eat it with cold dishes, you will experience digestive problems.

Recipe for stewed lamb with vegetables:

1. Place 800 g of lamb and 300 g of lard, cut into pieces, on the bottom of the cauldron. Add salt to taste.
2. Place 3 carrots and 4 onions, cut into half rings, on top.
3. Then – eggplants (3 pcs.). Don't forget to drain the juice from them.
4. Peel 5 tomatoes and also place in a cauldron. Add some salt.
5. The next layer is a thin strip of bell pepper (3 pcs.).
6. Lastly, place large potato slices (10 pieces).
7. Sprinkle the dish with pepper, salt, crush 4 cloves of garlic, and add other spices to taste.
8. Simmer over low heat for 2 hours.

If the combination is incorrect, meat products are retained in the intestines. Putrefactive processes develop, accompanied by heaviness in the stomach, flatulence, and bloating. Vegetables and greens help digest protein fiber faster. Meat is better absorbed, vitamins and other useful substances enter the body. A person feels a surge of energy and vigor for a long time.

Rabbit

The same vegetables go with tender rabbit meat as with beef. Vegetable dishes are served as a side dish or stewed together with rabbit in sour cream and cream.

Best vegetables to pair with rabbit:

• potato;
• carrot;
• zucchini;
• broccoli;
• green pea;
• onion.

Recipe for stewed rabbit meat with vegetables and champignons:

1. Cut the rabbit meat into portions, rub with salt and pepper and fry in vegetable oil until golden brown.
2. Place in a saucepan, fill halfway with boiling water and simmer for 30 minutes.
3. Place chopped onions, leeks, zucchini, paprika, and champignons on top.
4. Top with cream and soy sauce.
5. Cook covered for 30 minutes.
6. Before serving, decorate the dish with fresh herbs.

Bird

Chicken, turkey and duck go best with a sweet and sour side dish. A mixture of fruits, berries and vegetables gives the bird an exquisite touch. Whole carcasses are baked with oranges and apples (Antonovka).

Best combinations:

• for the main course – caramelized onions, cabbage stewed in apple juice, rice with pineapples;
• for the breast - puree from celery, pumpkin, beans, peas, cauliflower;
• for fried poultry - fresh and baked vegetables.

Vegetables that go best with poultry:

• broccoli;
• celery;
• onion;
• carrot;
• Bell pepper;
• pumpkin;
• zucchini.

Recipe for chicken wings baked with vegetables:

1. Peel and chop 1 carrot, 1 bell pepper, 1 onion, 300 g potatoes, 150 g pumpkin, 150 g zucchini, 2 tomatoes without skin.
2. Rub 400 g of chicken wings and drumsticks with salt and pepper, mix with vegetables, add 2 cloves of garlic (chopped), sprinkle with oil.
3. Bake in the oven for 40 minutes at 180 degrees.

Vegetables can be cooked together with meat, or served as a side dish. The simplest option is puree. Don't settle for regular potatoes. Try making carrot, pumpkin, beetroot, and pea puree. Make grilled vegetables or a fresh salad.

Brightly colored vegetables give dishes a striking look. You want to eat beautiful, colorful food right away. Try the above recipes and experience real ecstasy from the successful combination of vegetables and meat!