Table of contents:

  • All the secrets of stewed potatoes with meat

  • Ingredients

  • How to extinguish a potato with meat

All the secrets of stewed potatoes with meat

What's cooking? Cooking potato stew with meat can be pan (preferably with a thick bottom) on the stove in the pot in the oven or in multivarka - I cooked in a saucepan.

Why fry, if the dish is a stew?  Regardless of the method of preparing meat slices, you must first fry, and then simmer until tender. It is in this lies the secret of juicy dishes. Fry in a pan standing separately (first the meat over high heat, then the carrots and onion over medium heat until transparent), but you can at once in a thick pan, laying the first one, and then adding the other. Interesting taste obtained if not only fry meat, but potatoes (in lard, vegetable oil or with addition of butter). But such high-calorie hot.

What kind of meat?  For cooking you can use any type of meat from pork fat diet to a rabbit. On the fan: Before you fry the meat, try to marinate in soft Dijon mustard - the taste will still richer and richer.

Whether potato variety is important? That, apart from potatoes?  Byartofel better to take nerazvarivayuschiysya, with moderate amounts of starch. With meat and potatoes perfectly combines vegetables - not just carrots and onions, but sweet pepper, eggplant, zucchini. Cabbage stew with potatoes and meat - another classic lunchtime meal, a favorite of many families.

A seasoning?  Pay attention to condiments. Dried dill, bay leaves, thyme and black pepper - classic combination, which will enrich the taste of food. A pair chives sent in a pot at the final stage and add spice sharpness.

What is the best sauce?  As for the sauce, the perfect tomato or pureed tomatoes. You can add to tomatoes cream spoon tenderness, and replace the water broth for greater richness. Number of gravy adjust to your liking. Artist vymakivat "yushku" bread - increase the amount of liquid.

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The total preparation time: 60 minutes
Cooking time: 50 min
Yield: 6 servings

to contents ↑


  • Pork - 500 g
  • Onions big - 1 pc.
  • carrot 1 piece.
  • Potatoes - 1 kg
  • Vegetable oil - 2 tbsp. l.
  • bay leaf - 1 pc.
  • Black pepper peas - 4 pcs.
  • Thyme - 2 sçep.
  • salt - to taste
  • water - 500 ml
  • tomato paste - 1 tbsp. l.
  • Garlic - 2 the tooth.
  • dried or fresh dill - 1 tsp..

How to extinguish a potato with meat

Pork I wash, dry with paper towels and cut into medium-sized pieces -. 4x4 cm put them on a highly heated dry frying pan (if the meat is lean, without Zhirkov, then you can add fuel).

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Fry over high heat, without necessarily cover the meat on all sides quickly grabbed a crust. Thus we have "sealed" inside each piece of all the juices, they will be held inside at suppression, which means that pork will juicy and soft. At the end of cooking sprinkle with fried meat with salt, pepper and dried thyme, a few seconds warmed to reveal the aroma of spices, and then shift into the pan to extinguish.

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At the same pan, wherein preparing pork, browned onion and carrot chopped average cube. Once the vegetables are browned, sent them to the pan with grilled meat.

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The pan poured about half a liter of water, added little salt, bay leaf and a pair of peppercorns, boil.

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Get the boiling broth poured over the contents of the pan - the liquid should completely cover the meat. I put on fire and extinguished 30-40 minutes until the pork became soft. The fire should be moderate, half-open lid. At the end, add a spoonful of tomato paste and simmer gave it to disperse.

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Peel the potatoes and cut its medium-sized slices. I sent into the pan and extinguished for another 20 minutes on low heat under the lid. Liquids should be enough to keep the potatoes slightly above it (if you fill completely, the dish will be too liquid). If necessary, pour a little boiling water.

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At the end of cooking, when the potatoes have reached the condition, I added a couple of dill and chives, chopped with a knife.

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Immediately removed from heat, and mix gently insisted, covered for 10 minutes. If the reboil garlic, its flavor is less pronounced, and so it is a little worn out and it will be pleasant crunch, and flavor is just fabulous!

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Serve a dish best served hot. Cooked in a pan potato stew with meat, very tasty, flavorful and juicy. Feed can be supplemented with sauerkraut and pickles, cucumbers are particularly well suited.

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