Potato stew with meat is more difficult to describe step by step than to cook. The dish has a lot of advantages - from accessibility to versatility. Suitable for diet and everyday diet, just indispensable in the campaign or in the country.
Varying the components and seasonings over a wide range, changing the base of the gravy, you can cook completely unique dishes day after day, the basis of which, upon careful examination, will be unchanged potatoes with meat.
General principles for cooking stewed potatoes with meat
• A characteristic feature of the proposed dish is that it can be cooked with any kind of meat, including poultry. Step-by-step recipes for stewed potatoes with meat are selected so that the recommended variety can, if desired or if necessary, be replaced with what is available. So, lovers of fatty foods are preferable to pork pulp with layers of fat or ribs of a young piglet, lovers of lean foods will choose beef, and those who stick to a diet will prefer chicken.
• The recommended proportions of products are not dogma, they can be changed a little. It is permissible to put more meat or reduce its amount. Such a component as carrots can be completely eliminated, but the onion must be present, it gives the dish a taste and juiciness. Pre-passaging and prolonged stewing will soften the onion so much that its slices are not felt in the finished dish.
• You can experiment with spices. The minimum set is a classic: lavrushka and ground pepper. For a larger flavor, you can add factory-made spice kits for meat or potato dishes. It is acceptable and even desirable to add garlic and herbs. These components are introduced crushed, a few minutes before being cooked, or even at the end of the heat treatment, in an already prepared dish.
• Density, regulated by adding boiling water or hot stock to the gravy. It should not be too much, yet we are not cooking soup. It is recommended to pour water so that it only slightly covers the products or reaches their top.
• To make the gravy have a delicate taste, use sour cream for dressing. Piquancy can be added to it with a tomato, in the form of fresh tomatoes, juice or tomato paste.
• Stewed potatoes with meat are cooked on the stove or in the oven, in any case, it is important to choose the right dishes. It should be heavy with thick walls, ideally, this is a cauldron, ducklings or goose. Such containers hold heat well and warm evenly over the entire height. Newfangled kitchen appliances, such as a pressure cooker or slow cooker, can also be of great help. In today's selection of detailed stew recipes in various versions.
Stewed Potatoes with Meat: A Step-by-Step Recipe with Oven Pork
To extinguish, it is better to take a duckweed or a goose. But if there is a small cauldron that fits easily in the oven, you can use it. Ceramic or clay containers of large size are suitable. In this case, the meat with vegetables should be fried in a pan, and the potatoes should be lightly cooked.
Ingredients:
• pork pulp with layers of fat - 700 gr.;
• one and a half kilograms of selected, medium-boiled variety potatoes;
• three large onions;
• one large carrot;
• 400 gr. fresh tomato;
• refined oil, approximately 50 ml (depending on the fat content of the meat);
• a third of a teaspoon of manually ground pepper;
• two small leaves of parsley, a brownish tint.
Cooking method:
1. Immediately peel, wash and cut all the vegetables: carrots in half circles, potatoes in small, thin slices, and onions in half rings. Put the potatoes in a pan, pour cool water so that by the right moment it does not darken.
2. Rinse the pork in cool water. Wet meat, as a rule, slips out of your hands when slicing, and it’s quite difficult to get neat pieces. Dry the flesh with paper towels before putting the flesh on the cutting board. We cut the pork into square pieces, no larger than 3 cm. It does not matter how exactly - along or across the fibers, it is only desirable that each piece has a thin strip of fat.
3. We put on the stove a dish that is convenient for extinguishing. After pouring the oil, turn on the maximum heating and wait about three minutes. Take a few crystals of coarse dry salt, throw on the surface of the fat. If a characteristic crack is heard, carefully, so as not to get burned, lower the meat and do not touch it for a minute, let the lower pieces fry well. Then, without reducing the heat and constantly stirring, fry the pieces until they are well browned on all sides.
4. Add the onion and immediately lower the heat to medium. Without frying, cook for about ten minutes. During this time, the half rings will soften enough and give their flavor to the oil. We add carrot to the meat, fry a couple of minutes. Sprinkle with chopped pepper and slightly add salt. After stirring well, add the potatoes. Stirring, at the minimum heat, simmer it in meat juice for three minutes.
5. Set the maximum heat, pour potatoes with boiling water. We make sure that the water completely covers everything. As soon as obvious signs of boiling appear, we tightly close the lid of the vessel and send it to the oven warmed up by this time. Stew at 180 degrees for exactly an hour.
6. Prepare the tomatoes. Rinse the tomatoes well with water, put in a bowl, pour boiling water. After a minute, we pour out the warm water, put the tomatoes under a stream of cold water. After cooling, we cut the skin from the side of the stalk and remove it, grind the pulp in mashed potatoes with a grater.
7. We take out the dish with potatoes from the oven, add the cooked tomato puree, lay the laurel. Mix, remove the sample. If necessary, add and place for half an hour back into the oven. Fresh tomatoes can be replaced with tomato paste diluted with water, juice or tomato sauce.
Potato stew with meat: a step by step recipe with beef for a slow cooker (with sour cream)
It is easy to cook stewed potatoes with meat in a slow cooker. Due to the hermetically sealed lid, evenly warming bowl and the special "Extinguishing" mode, the effect of cooking in the oven is achieved. In a step-by-step recipe for stewed potatoes with meat, beef pulp is used. It is not as greasy as pork, therefore, and the dish turns out non-nutritious. If spices are excluded, such potatoes can also be served to children.
Ingredients:
• selected potatoes - one kilogram;
• 400 gr. beef;
• sour cream, fat content not lower than 20% - 150 g .;
• two medium-sized bulbs;
• four tablespoons of oil;
• curry, ground black pepper - half a teaspoon of both;
• fresh herbs of young dill - at your discretion.
Cooking method:
1. After rinsing and washing the beef several times with a stream of cool water, dry the pulp with paper towels or a linen napkin, cut into small oblong slices.
2. We clean vegetables. Potatoes are cut lengthwise into slices, then cut into slices, trying not to grind. When slicing potatoes, consider its quality. If the potatoes were previously boiled and it was sufficiently boiled, cut coarsely. Onions are cut lengthwise in half, then chopped into thin half rings.
3. Pour four tablespoons of oil into the cooking bowl. We activate the "Baking" or "Frying" mode. We warm the fat for three minutes, and lower the meat into it. Stirring, well fry the pieces from all sides. Do not flip until lightly browned.
4. Add onion to beef. Stirring regularly, cook for about ten minutes. Do not forget to mix, so as not to burn.
5. When the onion strips acquire a pleasant amber hue, put the potatoes in the bowl. Mix sour cream with curry and ground pepper, pour the dressing to the potatoes, add quite a bit of salt and add warm water. How much fluid is needed, decide for yourself. It is enough to pour less than a glass of water on the recommended volume of products. If after stirring the gravy is not enough, carefully pour more.
6. After lowering and fixing the lid, go to the "Extinguishing" mode, program the timer for 60 minutes. After stopping and triggering a sound signal, the lid does not open for another quarter of an hour. Add greens to an already prepared dish, immediately after turning off the multicooker.
Stewed potatoes with meat: a step by step recipe with ribs in a cauldron on a plate (with tomato)
A step-by-step recipe for stewed potatoes with tomato sauce. The dish is seasoned using tomato puree from fresh tomatoes. In the absence of fresh vegetables, you can use canned tomatoes, tomato juice or pasta in your own juice.
Ingredients:
• kilogram of potato, medium-sized;
• 1.2 kg of pork ribs;
• garlic;
• two onion heads;
• a large leaf of parsley;
• one carrot;
• 1/3 cup lean, frozen-out oil;
• two spoons of unsalted thick tomato;
• set of spices "For flavorful meat."
Cooking method:
1. In cool water, wash the ribs. Cut the flesh into pieces so that each has a bone. The largest cut in half.
2. Turn on the stove for maximum heating, place a small cauldron on the burner. Pour the oil and wait for it to heat up well. As soon as a light haze appears over the oil, lower the ribs into the cauldron. Stirring, well fry the pieces until browning, do not reduce the fire.
3. Peel two onions and carrots. We cut onions in half rings and put them on the fried meat. While the onion is fried, rub the carrots coarsely. We spread it to the meat when the onion softens sufficiently and becomes transparent. Stirring, simmer vegetables with meat until a slight blush. At the end, add spices and add a little salt. For the specified number of products, you need to use about two teaspoons of seasoning. If you do not like the aroma of spices, it is quite possible to get by with one black pepper.
4. We spread the potatoes cut into narrow slices in meat roasting, pour boiling water, add salt. Please note that water should only cover the contents of the cauldron. Turn on the maximum fire and wait for it to boil. Then we reduce the heating to the minimum value, tightly closing the cauldron with a lid. Stew potatoes with meat for at least an hour.
5. Check readiness - pierce large slices of potatoes with a knife. If the blade comes in easily, you can add the remaining components. We plant tomato paste with a quarter cup of hot boiled water and pour over the potatoes. We crush 2 large garlic cloves here, lay a lavrushka and mix thoroughly. Bring to a boil, then simmer on low heat for another three minutes.
Meat stew: a step-by-step recipe for pressure cooker chicken
A pressure cooker, like a slow cooker, simplifies the process of putting out. Product preparation is reduced to a minimum of time. Products do not require preliminary frying - meat, potatoes and vegetables are laid at the same time. According to a step-by-step recipe, stewed potatoes are cooked with chicken, but if desired, you can use any other meat that does not contain small bones. Most of the potatoes in the pressure cooker are steamed to a puree state and immediately after cooking, the dish may seem liquid, but as it cools, it thickens.
Ingredients:
• two large legs;
• three small onion heads;
• one and a half glasses of boiled water;
• half a pack of "Peasant" oil;
• two leaves of dried laurel.
Cooking method:
1. We wash the legs, remove the skin, chop off the cartilage on the leg. Put the chicken on the bottom of the pressure cooker - no further chopping is required.
2. Cut the onion. Whether it will be rings, slices or half rings - it does not matter, in a pressure cooker it will soften well and will not be felt in the finished dish. Put the onion into legs.
3. Peel the potatoes. We cut the tubers with transverse plates, put them on the products laid in the pressure cooker. We fill the tank a little higher than two-thirds. You can roughly navigate the rivets from the pens - potatoes should not rise above them.
4. Put the butter on top of the potatoes. Pour one and a half glasses of cooled water into a pressure cooker, add salt. According to the instructions, tightly close the pressure cooker with a lid and set it to maximum heating. Do not leave! After waiting for the intense hiss of steam leaving the valve, we lower the heating. Steam from the valve should not escape intensively. Stew potatoes for one hour.
5. After turning off the stove, let the pressure cooker stand for half an hour, so that the steam accumulated in it completely leaves. To check, we lift the valve and bleed its remains. Open the lid and mix everything thoroughly. Chicken meat during stewing will become so hot that when stirring the meat will move away from the bones on its own - they must be removed.
Tips for cooking stewed potatoes with meat according to step-by-step recipes - useful tips
• Take potato choices seriously. Poor or quick-cooking varieties are not the best option. It is advisable to use the one that was previously prepared. This will allow you to correctly determine how best to cut the tubers.
• If you prefer stewed potatoes to be sliced, take medium-boiled potatoes and cut them into slices of different sizes. Part of such potatoes will quickly crumble in mashed potatoes if some of them are cut into smaller pieces.
• An ideal vessel for cooking the above foods is a thick-walled pot with a thick layer of enamel. It can be found among old Soviet-made dishes. Suitable, although not so good, is the modern version - metal dishes with ceramic coating.
