Stewed meat in a pot. Stewed meat

But what will meat look like in Italian? Author cookbooks Nika Belotserkovskaya claims that it will be stew, and not necessarily one kind. We tell you how to make a yogurt marinade, and what happens if you stew chicken, lamb, rabbit, pork and sausages in one pan. Lamb Shoulder Marinated in Yogurt I love this recipe! I am absolutely sure that you will cook it repeatedly. Yogurt is an excellent medium for marinating: it contains no...

Next, add the zucchini and fry them, stirring occasionally, for about 4-6 minutes. Mix everything well, pour over the cream and bring to a boil. As soon as the cream boils, reduce the heat. Flavor the sauce with a mixture of 5 peppers (if you don't like it spicy, be careful) and salt. Simmer the turkey in the sauce until it reaches the consistency of liquid sour cream. Place the couscous tossed with a fork on a plate and top with the turkey and zucchini sauce. Pork with berry marinade and lentils Cooking time - 30 minutes. Ingredients: pork 180 g gooseberries 20 g garlic 10 g sesame oil 10 g lentils 120 g nuts 20 g cream cheese 30 g St...
... Mash the gooseberries with a fork and add to the pork. Add also crushed garlic, sesame oil, salt, pepper, mix everything well and let stand for 5-10 minutes. Chop the nuts lightly with a knife. Put on the fire a pan in which you will cook lentils. Once it's hot, add the lentils and heat through for about 2-4 minutes. Then add 1 cup of water, reduce the heat to medium and cook, stirring constantly, until tender, at least 16 minutes. Remember to add water as soon as the lentils absorb it, about half a glass. Put the pan on high heat, as soon as it heats up, pour in the oil and fry the pork without the marinade (the marinade is not poured ...

Italian stew: ossobuco and bolito misto. American short ribs
...Roast on olive oil until golden. Transfer to a stewing container. Cut the vegetables, fry together with rosemary and thyme in the same oil in which the meat was fried. At the end of frying, pour wine over, transfer vegetables to a container with meat. Pour in water to cover the meat. Close with a lid or foil. Simmer in the oven at a temperature of 180 degrees for about 1.5 hours after boiling. Let cool, remove vegetables. Serve warmed meat in a deep plate, covered with sauce. Sprinkle with citrus zest, finely chopped garlic and fresh chili flakes before serving. Bolito misto This Italian dish was traditionally prepared from different varieties meat that were at hand, and today the list of ingredients ...

Grate carrots on a coarse grater and sauté. Add grated and finely chopped onion to it. Fry everything until golden brown. Scald the tomatoes with boiling water, remove the skin, finely chop and add to the vegetable frying. If using a paste, add it. Rinse the prunes, cut in half, put in a pan. Simmer everything together for a few minutes, transfer to a saucepan with potatoes. Pour the mushroom broth into the pan, reduce the heat to a minimum and leave the borscht to simmer. Chop the cabbage, add to the soup. Finely chop the salo, then pound in a mortar along with garlic and salt. Put the mixture in a saucepan along with finely chopped herbs, salt. Turn off the heat under the saucepan and leave the borscht to infuse. ABOUT...

He has strong heavy bones, skin, fat separately, meat separately. Breeders have never been especially bullied over the goose species, unlike, say, turkey. Therefore, modern gastronomic thought bypasses it, except perhaps for a hypertrophied liver. Everything that you can cook from a goose was invented in ancient times, when stoves were heated with coal, and twelve people sat at the dining table ...
...Then put in large saucepan with a thick bottom 2 chopped onions, 10 unpeeled garlic cloves and 10 sprigs of fresh thyme. To this add 2.5 kg of melted fat. Can be used pork fat- the goose will melt during cooking. The goose pieces are washed, dried and put into fat. The main thing is that it completely covers the entire bird. Then the pan is put on the smallest light and stewed without a lid for two hours. Confit should not boil during cooking. When the goose is easily pierced with the tip of a knife, it is removed, and the fat is boiled for five minutes over high heat, then it is filtered and poured over pieces of goose placed in a ceramic pot. Before serving, the goose must be warmed up over low heat. The skin of the goose will become crispy, and no Peking duck will be a decree for us ....

What dishes does the hostess need?

What dishes are typical for Tatar cuisine?

First, we stew cabbage in a pan with fat and bones from smoked meats, adding half a tablespoon of tomato puree. Stew for a long time - one and a half to two hours, until the cabbage becomes reddish, soft, with a slightly sweet aftertaste. We put it in a saucepan with broth and cook everything over low heat for about an hour. About half an hour before the end, add the roots fried with tomato puree, and in 10-15 minutes - Bay leaf, pepper and flour passerovka (fried flour). It is good to put 2-3 cloves of garlic mashed with salt into ready-made cabbage soup. And here's another thing: cabbage soup is a little undercooked (15 minutes before the end, immediately after adding the spices, remove the pan from the heat) and ...
...In the east of France, pickled vegetables (cucumbers, small beetroots, onions), grated horseradish, mustard are offered as a spicy additive. Try it! Pote lorren Meat with porter and Irish prunes All sorts of things In Castile or La Mancha, you will certainly be served olla (Spanish wide) clay pot in which meat stew with vegetables is prepared. This simple peasant dish with a not very beautiful full name - olla podrida (olla podrida; literally "rotten pot") - was once the food of the poor, but today wealthy Spaniards do not refuse it either. And if the poor Don Quixote more often had to be content with "beef than lamb", then in modern versions of the oly...

Discussion

I agree with Karaidel. Pour in there, drain from there. Really bullshit. I don’t think that “in the old days” something was poured from pots somewhere.
But the idea of cooking in pots "horror" as you like. Will!

12/19/2006 9:31:07 PM, DaNet

where do you put the article? Has it become embarrassing? :)

But not with any meat it makes sense to do this. For stewing, it is reasonable to choose hard and so-called semi-hard pieces - neck, shoulder blade, leg, rump and saddle. In the anatomical sense, they are well-trained muscles. They have very little fat, muscle fibers are large and tough. This notorious stiffness of meat, generally speaking, is determined mainly by the class of protein that forms ...
...Yes, it's a thing. The French have figured it out. Fish and non-fish products of the sea The modern view of the problem is such that it is a sin to stew fish. Say, you need to either grill it or steam it. This, of course, is good, but the question does not exhaust. Firstly, we will immediately stipulate which fish should not be stewed. First of all, varieties valued for tender fillet- for example, all types of salmon. It is salmon that is meant when it comes to fish steak. And rightly so. There is absolutely no need to prepare a debt ...

The skin should be light pink, without spots and damage, the meat should be elastic and dense. Chilled poultry has moist skin, and fresh meat does not smell of anything. Thawed poultry should not be re-frozen. And in order for it to thaw, put it in the refrigerator for a day (temperature + 3-6 degrees) or in last resort- under a stream of running cold water, but in no case in hot water. Already plucked factory birds are sold in stores ...
...Now you can start portioning the poultry. Or cook it whole. By the way, offal (heart, liver, stomach, lungs) is good to use in stews, fillings for pies and salads. poached chicken liver served with croutons or green salad, it is also suitable for making pâtés. Roasted and boiled When boiling chicken or chicken, put them in water, cover the pan with a lid and bring to a boil. When the broth boils, remove the foam from it, add chopped parsley and celery roots, carrots, onions, salt and cook over low heat. Chickens are boiled for 30 minutes, chicken and duck - up to an hour, turkey - 1.5-2 hours, goose - 1-2 hours. The readiness of the bird is checked by piercing the thick part of the leg with a chef's needle or a short knitting needle - it should ...
...But one day, the famous culinary specialist Lagupierre, risking his head, served the emperor a forbidden dish. He tried and ... was pleasantly surprised. It turned out that when stewing, the cook added spices to the chicken, and this changed its taste beyond recognition. The conclusion suggests itself: various spices can and should be added to chicken and chicken dishes. So, in the East, chicken is abundantly flavored with ginger. In Indian cuisine, chicken is stewed with cardamom. Turmeric is required to make the world-famous Chicken Curry dish. Fragrant chicken bouillon hard to imagine without a bay leaf. For piquancy in soups and other dishes from poultry you can add dry savory. Nutmeg and thyme in small quantities suitable for everyone...

It is better to buy immediately a set that will harmonize in color with your kitchen. By the way, a win-win option is just metal or heat-resistant glass. You will also definitely need a wide and low saucepan with a thick bottom for boiling milk and cooking cereals. In such a pan, porridge will burn less. Now almost all supporters proper nutrition The kitchen has a steamer, but you can...
... In such a pan, porridge will burn less. Now almost all supporters of proper nutrition have a double boiler in the kitchen, but you can get by with an ordinary pot with a grate, on which you can cook steamed food in the same way. If you are planning to stew meat or chicken, it is better to do this in a goose. Now, frying pans. It is clear that there should be several of them: from thick metal for baking, stewing, frying; normal for passering. For pancakes, special pancake pans are now sold, but nothing better than grandmother's cast-iron pan has yet been invented for this dish. Only in such a pan you will get delicious thin ...

Discussion

empty article. That hostess who does not know all this must have fallen from the moon. After all, she lived somewhere and there was a kitchen there until she got her own household. A mortar and pestle as a kitchen decoration is something! :) Basins, goose bowls, baking dishes... for example, I don't need all this in FIG. :) Each hostess will get her own personal kitchen utensils gradually, universal sets, in my opinion, do not exist. You don't have to buy everything on the same day.

Add garlic and cook for another half minute, stirring. Then add chili pepper, cumin and 0.5 teaspoon of salt, cook for 1 minute. Transfer the fried meat from the bowl back to the cauldron, combine with tomatoes and pour over the broth. Bring to a boil, reduce the heat and simmer the meat under the lid for 1.5 hours. While the meat is being cooked, three-liter saucepan combine water, wheat, beer, bacon, bay leaf and 0.5 teaspoon of salt. Bring to a boil over medium-high heat, covered, then lower the heat as well and cook for 1.5 hours. When the grain is cooked, drain the excess liquid, leaving 1 cup. Remove bacon and bay leaf. Combine wheat and a glass of liquid from its cooking in a cauldron with meat. Cook uncovered over low heat for 15 minutes until soft.

Meat stew with vegetables universal dish for serving as a second lunch or dinner. You can cook pork, beef, poultry, rabbit in a similar way. Meat slices are soaked vegetable juices and are especially soft, rich and tasty.

How to stew meat?

Anyone can cook a stew with gravy, even without the proper experience and culinary skills. Some free time, availability the right recipe and following simple and accessible recommendations will contribute to obtaining the desired result.

The dish will taste better if cold cuts brown beforehand.
Any of the recipes can be supplemented with other vegetables, seasonings and spices to your taste.
Meat can be stewed in a frying pan, in a cauldron, in a saucepan or saucepan on the stove, in a mold in the oven or in a slow cooker. It is preferable to use dishes with a thick bottom.

Pork stew with vegetables

From the recipe below, you will learn how to stew meat in a pan. The dish will become great addition to a potato side dish, pasta or cereals. From the specified amount of products, 4 servings of food will be obtained, the preparation of which in total will take no more than an hour. For a rich taste, it is better to pre-marinate the pork for an hour and a half.

Ingredients:

pork - 800 g;
carrots and onions - 2 pcs.;
bell pepper - 1 pc.;
celery stalks - 2-3 pieces;
salt, pepper, spices.

Cooking

The prepared meat is laid out in a frying pan with oil and fried until golden brown.
Add carrots and onions, fry for 5 minutes.
Pour in a little water and stew the contents until the meat is ready.
Add pepper and celery.
After 10 minutes, pork stewed with vegetables in a pan will be ready.

Stewed Beef - Recipe

No less tasty succeeds beef stew with onions and carrots. This type of meat requires a longer heat treatment and is especially soft in tomato sauce. Tomato paste can be replaced with grated fresh or canned tomatoes, ready juice, sauce or ketchup.

Ingredients:

beef - 800 g;
carrots and onions - 2 pcs.;
tomato paste - 100 g;
water - 500 ml;
flour - 30 g;
vegetable oil- 4 tbsp. spoons;
salt, pepper, spices.

Cooking

Roasted chopped beef.
Lay shredded carrots and onions, fry for another 5-7 minutes.
Pour in water with pasta and flour dissolved in it, season the food to taste, cover with a lid and reduce the heat.
Stewed meat with vegetables will be ready in 1-1.5 hours.

Rabbit stew with potatoes

Stewed meat with potatoes and vegetables is a very self-sufficient dish that does not require additional cooking garnish. It is especially tasty to serve pickles or sliced \u200b\u200bfrom fresh vegetables. In this version, you can arrange any meat product, V this case the variant with a rabbit is presented.

Ingredients:

rabbit - 1 carcass;
carrots and onions - 2 pcs.;
potatoes - 1-1.5 kg;
water - 500 ml;
vegetable oil - 30 ml;
laurel, allspice peas - 2-3 pcs.;
salt, pepper, spices.

Cooking

The prepared rabbit is soaked in clean water or with the addition of dry white wine for 12 hours.
Dry the meat, spread it in a cauldron with heated oil and let it brown on all sides.
Add fried carrots and onions, pour in boiling water until the contents are covered and simmer under the lid for 40-50 minutes.
Lay potato cubes, throw seasonings and spices.
After 30 minutes, the rabbit stewed with vegetables in a cauldron will be ready.

Braised Chicken - Recipe

Recipe braised chicken with vegetables will come to the rescue when you need to arrange a delicious meal in a short time and without any hassle. Easy, useful and nutritious dish perfectly satisfies hunger and does not add extra pounds. If time permits, chicken can be marinated in spices with vegetable oil for 20-30 minutes.

Ingredients:

fillet chicken breast- 400 g;
carrots and onions - 2 pcs.;
zucchini and tomatoes - 2 pcs.;
garlic - 2 cloves;
vegetable oil - 50 ml;
paprika, dry herbs, curry - a pinch each;
salt, pepper, spices, herbs.

Cooking

The meat is cut into cubes, flavored with spices, sprinkled with oil, mixed.
Spread chicken in heated oil and brown.
Add chopped carrots and onions, fry for 7 minutes.
Next is the turn of zucchini: cut the vegetable and send it to the meat.
Next lay tomato slices, garlic, season the food and stew over moderate heat.
After 7-10 minutes, the chicken stew with zucchini will be ready.

Stewed meat with vegetables in the oven

Especially fragrant and tasty is the stew in the oven. You can cook beef in a similar manner, as in the recipe below, as well as pork or chicken, reducing the oven heat treatment time to 40 minutes. For piquancy, you can add chopped garlic cloves and celery stalks to the vegetable mix.

Ingredients:

beef - 600 g;
zucchini and onions - 1 pc.;
bell peppers and tomatoes - 2 pcs.;
vegetable oil - 50 ml;
sour cream - 200 g;
salt, pepper, spices.

Cooking

The beef is cut into slices, peppered, salted, fried on all sides in a frying pan in oil, transferred to a mold.
The vegetables are peeled, cut into the desired slices, mixed together, seasoned to taste, spread on the meat.
Sour cream is salted, seasoned, distributed over the dish, which is covered with foil and sent to the oven, heated to 200 degrees.
After an hour, the meat stew in the oven with vegetables will be ready.

Braised chicken with rice and vegetables

An excellent option for home dinner or dinner will be a stew with vegetables and rice. In this case, a variation of the execution of the recipe with chicken is presented, however, you can equally successfully use pork and veal, on the bones and without, adding spices and spices to your discretion.

Ingredients:

chicken - 1 kg;
carrots and onions - 2 pcs.;
tomatoes - 800 g;
garlic - 3 cloves;
rice - 1 cup;
water - 500 ml;
vegetable oil - 100 ml;
adjika, basil, cilantro - to taste;
salt, pepper, spices.

Cooking

Fry the chicken pieces until golden brown.
Add onions and carrots, fry for 7 minutes.
Lay tomatoes, adjika, spices, cover the dish with a lid and simmer until the meat is soft.
Rice is boiled separately, added to the meat along with garlic and herbs, heated for 2 minutes.

Meat stew in beer with vegetables

The following tips will help you figure out how to cook a stew with vegetables in a beer sauce. The technology for creating a dish is elementary and, if available, proper utensils the result will be excellent: you will need a cauldron or a deep saucepan with a thick bottom and walls and a tight-fitting lid.

Ingredients:

beef - 1.5 kg;
carrots and onions - 1 pc.;
tomatoes - 4 pcs.;
eggplant - 1-2 pcs.;
bell pepper - 2-3 pcs.;
garlic - 2 cloves;
paprika - 1 teaspoon;
beer - 250 ml;
salt, pepper, spices, herbs.

Cooking

All components are cut and laid in layers in a cauldron, seasoning each to taste.
Pour the contents with beer and simmer in low heat under the lid for 2.5 hours, without stirring.
Add greens, stew for 15 minutes.

Meat stew with mushrooms and vegetables

Beef stew with mushrooms and vegetables, as a rule, is served with a side dish of rice, which harmonizes as much as possible spicy taste dishes. You can use an arbitrary vegetable set, compiled individually, or a frozen ready-made mix bought in a store. For an hour you can arrange a meal for 4 people.

Ingredients:

beef - 600 g;
carrots and onions - 1 pc.;
vegetable mix - 500 g;
ginger - 1 tbsp. spoon;
garlic - 1 clove;
mushrooms - 300 g;
broth - 300 ml;
red pepper flakes - 1 teaspoon;
salt, pepper, spices, herbs.

Cooking

Sliced beef and onions are fried separately with carrots, ginger and garlic.
Connect the components together, add other components and simmer under the lid over low heat for 40-50 minutes.

Stewed meat in a slow cooker

Having a multi-cooker in the arsenal of kitchen gadgets, cook an appetizing and tasty dish even a teenager can do it - it's so simple and not troublesome. Especially tasty is meat stew with vegetables. In this case, the slices can not be fried in oil, which will make the dish even more healthy and dietary.

Ingredients:

chicken - 1 kg;
large carrots and onions - 1 pc.;
Bell pepper and tomatoes - 3 pcs.;
Italian herbs - 1 teaspoon;
garlic - 2 cloves;
paprika - ½ teaspoon;
salt, pepper, herbs.

Cooking

Meat and vegetables are cut, placed in a bowl, seasoned and the “Stew” mode is turned on.
In an hour, the chicken stew with vegetables in a slow cooker will be ready.

Stewed potatoes with pork meat is very satisfying and tasty. This dish can be prepared with both pork pulp and pork ribs. So how to stew meat with potatoes in a saucepan?

Meat with potatoes stewed in a saucepan

We will need:

1 kg of pork;
1 kg of potatoes;
1 onion;
half a carrot;
vegetable oil;
greenery;
salt, pepper to taste.

How delicious to stew potatoes with meat

1. Wash the meat, cut it into pieces.

2. Pour vegetable oil into a preheated brazier. Add finely diced onion, grated carrots, any spices for meat and sauté vegetables.

3. When the onion becomes transparent, add the meat.

4. Fry the meat over high heat, then reduce it and close the lid.

5. At this time, we clean the potatoes, wash them and cut them into large cubes. Pour it into a large saucepan. Fill it with water so that the potatoes are slightly covered with water, add some salt. We put it on the stove and let it boil.

6. By this time, our pork is almost ready, we shift it to the potatoes, mix and simmer everything together until cooked.

7. Adding green onion, dill, parsley and turn off the gas.

Bon appetit!

Once an overseas tuber crop, the potato has long been a popular favorite. It is boiled, fried, baked, stewed with meat and vegetables. All cooking methods are uncountable.

It should be remembered that this is very high-calorie product and should be used in moderation. A lot depends on how cooking. The most high-calorie fried potatoes, and dietary - boiled.

We will try to stick to the golden mean and cook several dishes different calorie content from stewed potatoes.

Step by step recipe

8-10 medium potatoes;
300-350 grams of pork pulp;
1-3 heads of onions;
1-2 medium carrots;
4-5 leaves of laurel;
5-7 peas of allspice;
a bunch of green dill;
50 milliliters of vegetable oil;
sea salt to taste.

It will take about an hour to prepare and extinguish. Calorie content: for one hundred gram serving - 96 kcal.

Stewed potatoes with meat in a saucepan is prepared in this way:

Pork meat without bone (tenderloin, ham, goulash from the shoulder blade) rinse well in cool running water. Put on the bottom and cut sharp knife into small pieces;
Pour a few tablespoons of vegetable oil into the pan and put on fire. When it heats up, send the cold cuts to fry;
Peel the onions and carrots, cut the heads into half rings, and the carrots into strips;
Pour the vegetables to the meat, slightly seized with an appetizing blush and fry together until golden brown;
With a vegetable peeler, remove the peel from the potato tubers, cut out the eyes, places spoiled by pests or diseases (if any). Cut each tuber into several pieces;
Throw peppercorns, bay lit, a pinch of salt into the saucepan, put the washed and chopped potatoes and pour water so that the main ingredient of the dish is covered;
Separate the lower part with stems from a bunch of dill. Chop them finely and put them in a bowl. Cover the dish with a lid and simmer until the potatoes are ready;
Chop the rest of the greens, spread stewed potatoes with pieces of meat on plates and sprinkle with dill.

Stewed potatoes with chicken meat and vegetables in a saucepan

1.2 kg of potatoes;
5-6 small chicken thighs or shins;
3-5 stalks of leek;
2 tomatoes;
2 garlic cloves;
150 grams of sour cream;
50 milliliters of refined sunflower oil;
seasoning Khmeli-suneli or spices for chicken;
a bunch of parsley;
a couple of pinches of sea salt.

The total cooking time is one and a half hours. Calorie content: for one 100-gram serving it will be 123 kcal.

Wash the thighs (shins), it is better to remove the skin (save if desired), salt, season with spices (Hmeli-suneli) and leave to soak in the aroma of seasonings in a deep enameled or ceramic dishes, covering cling film from winding;
Free the potatoes from the peel, cut into large slices, put them in a saucepan and add cold water so that the tubers do not darken;
Remove the skin from the tomatoes (scald the fleshy berries with boiling water, and the film will easily come off). Peel the garlic cloves. Rinse the leeks and parsley;
Fry spicy chicken thighs in a pan in sunflower oil;
Salt the potatoes and put to boil over low heat;
Add fried chicken to boiling potatoes;
Chop the leek with thin rings and send after the meat;
Let the thighs cook until tender;
From tomatoes and parsley, make a puree with a blender, squeeze the garlic into it, add sour cream and pour your dish with the resulting sauce;
Simmer covered for 10-15 minutes and the dish is ready.

Cottage cheese cake with raisins - exquisite and delicious pastries which you will definitely like.

We are offering to you interesting recipe stuffed bell pepper vegetables.

How to stew potatoes with vegetables

1 kg of young small potatoes;
2-3 bell peppers;
2 onions;
1 carrot;
1 small milk-ripe zucchini;
50 grams of butter;
fresh greens of cilantro, parsley, dill;
sea salt to taste.

Cooking time (excluding the preparation of vegetables) will be about 30-40 minutes. Calorie content: per 100 grams 70 kcal.

Recipe step by step:

Rinse the potatoes, scrape the young tubers with a knife or remove the thin, pliable skin with the hard side of a dishwashing sponge;
Peel the carrots and onions, cut the stalk with seeds from the peppers, cut off the tips of the zucchini fruit. Rinse the greens in a bowl;
Sauté in a frying pan butter onion (sliced - a quarter of the ring), chopped coarse grater carrots and chopped sweet pepper pods;
Cut the potatoes in half, and cut the zucchini into small cubes;
Put the sautéed vegetables on the bottom of the pan, the next layer is the potatoes, then the zucchini. Salt each tier, add water so that the vegetables are covered, and simmer under the lid for about 20-30 minutes;
Serve the finished dish on the table with fresh herbs.

The time for stewing potatoes is determined not only by the size of the cut, but also by its variety. Keep in mind that for long heat treatment crumbly varieties will turn into a puree.

To reduce the amount of starch in potatoes, which is especially important for diabetics and allergy sufferers, pre-soaking peeled tubers in cold water(from 15 minutes to several hours).

Stewed potatoes with meat - a traditional dish familiar to everyone since childhood. Potatoes are soaked in meat juice, which makes it especially tasty. In addition, the dish turns out to be inexpensive - after all, you need very little meat, and the final output of the finished dish comes out decent. Our recipe uses pulp, but in order to stew potatoes with meat, you can take a shoulder blade, neck, or another part.

Delicious stewed potatoes also work with chicken. And if you have some stew with gravy left, then add some water, potatoes, carrots and chopped onions you can cook fast option stewed potatoes with onions. The main thing to remember when preparing this dish is not to add too much water, otherwise it will turn out thick soup. The potatoes should become soft, it is even allowed that they boil a little, so do not rush to turn off the pan.

It is better to use a pan with a thick bottom so that the potatoes do not stick to it.

Ingredients

Pork pulp - 250 g;
Potatoes - 5-6 pieces;
Onions - 1 piece;
Carrots - 1 piece;
Vegetable oil - 30 ml;
Salt - to taste;
Red ground pepper- taste;
Bay leaf - 1 piece;
Fresh herbs - 2-3 branches.

How to cook stewed potatoes with meat in a pan

The recipe uses pork pulp, cut it into medium-sized sticks. The meat may be slightly frozen, so it will be easier to cut. Heat the vegetable oil in a saucepan. At this time, rub the meat with red pepper and other spices to taste. Salt should not be done right away. Salt is added only after the meat has set with a crust.

While the pork is roasting over medium heat, peel the vegetables: carrots and onion. Grind in a way convenient for you. vegetable cutting send to pork. Stir. Continue simmering until the carrots are soft.

During this time, peel the potato tubers and cut them into large bars. Send the potatoes to the pan with the meat pieces and vegetables.

Pour the contents in the pot boiled water so that the liquid does not completely cover the potatoes.

Add salt to taste, remembering that the meat already contains some salt. Cover the pan with a lid, set the fire to the desired fire. Simmer potatoes with vegetables and meat until tender. Depending on the variety of potato tubers, the process will take from 30 to 40 minutes.

So let's try the potatoes. If the dish is ready, then add one bay leaf and chopped fresh herbs to the ingredients in the pan.

Hearty stewed potatoes with meat, cooked in a saucepan, is ready! Divide the second dish on deep plates and serve at the dinner table. You can do this in portions, or you can serve the dish in a large beautiful ceramic pot.

To make the dish more juicy and tasty, you can add to the meat tomato juice or tomato paste.
Another option delicious gravy- mix equal parts sour cream and tomato paste. Pour the mixture into a saucepan with meat and simmer.
It is possible to stew potatoes deliciously only if you have picked up right sort. It is ideal to use potatoes for frying - they do not boil too much.
If you have a crumbly variety, you must pre-soak the peeled potatoes in cold water for 30 minutes. Then drain the water and wash the potatoes.
Meat can be pre-marinated in mustard or pomegranate juice.
If you want to add spice to the dish, add seasonings that go well with the meat. These are rosemary, thyme, red sweet pepper, suneli hops.
You can stew potatoes with meat not only in a saucepan, but also in clay pot over low heat in the oven.
In addition to onions and carrots, you can add pieces of red bell pepper, zucchini, or eggplant to potatoes with meat.
Stewed potatoes with meat can be served as a second dish, or as a thick soup. For this sauce or gravy, there must be more than in the recipe. This dish perfectly satisfies hunger for a long time.
You can crush a clove of garlic into the finished stew.

Now you know the recipe for a delicious, satisfying and inexpensive dish. Properly Cooked stewed potatoes with meat is perfect for a cozy family dinner or dinner.