A proven recipe for potatoes with meat - for everyone who loves the popular combination of these combined products. A step-by-step recipe with a photo of a homemade dish with a soothing taste. Video recipe.
Potatoes and meat are the most popular foods on the table, and their combination is simply an unbeatable dish. This classic union is the main guest at a family dinner, on a festive table, etc. It is not only delicious, but also easy to prepare. Therefore, if you do not have enough time to prepare nutritious food, prepare a stew with meat for the family. Everyone will like the dish and will not take much time.
There are many options for cooking potatoes with meat. It can be done on a baking sheet, in a frying pan, cauldron, pots, slow cooker, cast iron, etc. Each recipe has its own characteristics that make the dish individual. In addition, potatoes can be cooked with any type of meat: pork, beef, lamb, poultry, game, rabbit. You can also take minced meat, pulp, meat on the bone … Products can be pre-fried and then stewed, or immediately start the stewing process. Stew products in water, vegetable or meat broth, sour cream, tomato, wine, milk or a combination of these products. You can additionally add cloves of garlic, onions, carrots, roots, tomatoes, small cobs of corn, fresh or frozen green peas, aromatic spices and seasonings to the dish.
See also cooking potted meat with mushrooms.
- Caloric content per 100 g - 387 kcal.
- Servings - 3
- Cooking time - 2 hours 15 minutes
Ingredients:
- Potatoes - 6 pcs.
- Allspice peas - 4 pcs.
- Ground black pepper - a pinch
- Drinking water - for extinguishing
- Bay leaf - 2 pcs.
- Salt - 1 tsp or to taste
- Vegetable oil - for frying
- Meat - 400 g
Step by step cooking stewed potatoes with meat in the oven in a cauldron, recipe with photo:
1. Wash the meat, cut the film with veins and cut into pieces of medium size. If it is frozen, then defrost it naturally, without using a microwave oven and hot water.
2. In a heavy-bottomed skillet or iron, heat the oil and place the meat. Fry it over high heat until golden brown on all sides. Pre-frying will make the dish tastier, more satisfying and more nutritious. In addition, all the juice will remain in the meat. But if you want to get a more dietary dish and watch your weight, then exclude the frying process, and immediately start stewing.
3. Peel the potatoes, wash and cut into medium-sized cubes. Send it to the skillet with grilled meat. Take non-boiling potatoes with a moderate starch content.
4. Continue frying food, stirring occasionally until golden brown.
5. Pour the food with drinking water, add bay leaf, allspice and pepper. Optionally add dried dill, thyme, or a couple of cloves of garlic in the final step. Spices will add piquancy, pungency and enrich the taste of the dish.
6. Stir and season the meat and potatoes with salt. If you add salt immediately before stewing, then the potatoes will be soft and fall into pieces, and the meat into fibers. If you want to see whole pieces of food on the plate, then salt the dish 15 minutes before cooking. Close the pan with a lid and send it to a heated oven up to 180 degrees for 1-1.5 hours. Periodically check the contents of the pan, if necessary, add boiling water or hot broth. Adjust the amount of gravy at your discretion. If you like a dish with a soup, increase the amount of liquid, respectively, and vice versa. Stew potatoes with meat in the oven in a cauldron until soft, then serve hot.
See also a video recipe on how to cook a stew with potatoes.
