Stewed potatoes with meat without tomato paste. Recipe with photo

Who doesn't love potatoes? I don’t know such people, there are definitely no such people among my circle. And it is almost always present on the table, not necessarily as an independent dish. Potatoes can be contained in salads, pies, soups, boiled, baked, etc. There are countless dishes with this vegetable. So now we will look at the recipe for one dish called: “Stewed potatoes with meat in a pan”, and some call it “Roast”.

As a child, I always helped my parents plant and dig potatoes. We planted in the garden, as well as 5 acres in the field. But I know people who planted 20 acres, and even 30. In mid-September, when it was time to dig, we (my brothers and I) had no doubts about whether to go or not, we were even excused from school lessons, and our parents from work. Now you can imagine how valuable potatoes are as a vegetable.

This recipe for stewed potatoes with meat can be used not only when cooking at home, but also outdoors. The smoke from the fire will add piquancy to the dish. And eating in the fresh air, with pleasant company, and accompanied by vodka, is simply a pleasure. As I write this my mouth is watering))). This dish is universal, it can be either the second, or if you add more water, also the first.

Step-by-step recipe for stewed potatoes with meat

I really love the presented recipe for stewed potatoes. From your inventory, you only need a saucepan and a spatula to mix the food. That's it, nothing more is needed. But you need to take a pan with a thick bottom, otherwise the food may burn.

I like to use this recipe the day after a party. We were on vacation with our family and friends and left with pork, not fried shish kebab. And of course I had no questions about what to cook. For lunch there will be stewed potatoes with pork. I went to the store and bought the missing ingredients:

• Pork meat - 600 gr.
• Potatoes - Use according to the size of your pan
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Tomato - 2 pcs.
• Garlic - 2-3 cloves
• Greenery
• Vegetable oil for frying
• Paprika - 1 tbsp. l.
• Bay leaf - 4 pcs.
• Salt and pepper - to taste.

First, what do we need? So this is to prepare the products. Even a beginner in cooking will not have any problems with this.

Coarsely chop the meat and potatoes, 5*5 centimeters.

In this dish, the potatoes should not be boiled, so there is no need to chop them. Some tubers just need to be cut in half.

Cut the onion into medium cubes.

And three carrots on a grater.

If you cook outdoors, then you may not have a grater on hand, then cut the carrots into strips. But for this the knife must be razor sharp.

The tomato must be peeled. To do this, make cross cuts and pour boiling water over them. Now the peel can be removed easily. Cut into small cubes.

I did it differently. I cut the tomatoes in half and grated them. The result was fresh tomato juice.

Finely chop the greens or use dried ones.

That's it, we've finished preparing the food, let's move on to the stove. Pour some vegetable oil into the pan and heat it.

First we will fry the pork until golden brown. We need the meat to have a crust and be juicy inside. For this, the fire must be strong.

Be careful, if you have just washed the meat and not dried it, the vegetable oil in the pan will splatter heavily. Therefore, before placing it in the pan, pat it dry with paper towels.

After frying the meat, add the onion and fry until the onion is transparent, stirring constantly so as not to burn.

We send carrots after the onions. The carrots should change color, which means they are ready and you can move on to the next cooking step.

Add tomato juice and stir.

If suddenly there are no tomatoes, then replace them with tomato paste. I also like to add 1 tsp. adzhiki. It also turns out delicious, but this is in a different recipe.

For a beautiful red color, add paprika, salt and pepper to taste.

The tomatoes have been fried for about 4 minutes, now you can add the potatoes.

Mix everything and pour boiling water. Here you can see for yourself how much water to take. I love it when this dish is soup, so I fill it with plenty of potatoes, but don’t be too enthusiastic.

When it boils, set the heat to below medium and cook for 20-30 minutes, checking for the potatoes to be ready.

At this stage it is important to taste for salt and pepper.

5 minutes before readiness, add grated garlic and bay leaf.

And at the very end, add finely chopped greens, close the lid and turn off the heat.

Let it brew for 10-15 minutes, as long as you have the patience.

The aroma permeates the whole house. Don't be surprised if your neighbors come over for dinner because the smell will reach them too.

Step 1: prepare the ingredients.

Step 2: fry the meat.

Step 3: sauté the onions and carrots.

Step 4: simmer potatoes and meat in a saucepan.

Then move the potatoes into the pan. We also send two types of peppercorns there: allspice and black. Fill the semi-finished dish with another portion of purified water, which should not be a lot, but so that it does not cover the top layer of potatoes and is at a level of two centimeters below. After boiling again, if necessary, add a little more salt to the pan, cover again with a lid and simmer the meat and vegetables, without stirring, for another 15-20 minutes or until potatoes are soft and crumbly. The result should be a tasty second course with a delicate, slightly dry texture with a minimal amount of slightly viscous gravy, which can be evaporated almost entirely if desired.

Step 5: serve potatoes with meat in a saucepan.

If there is too much gravy and it is very runny, take out a couple of potatoes and mash them with a masher into a puree. Then put it in a saucepan, mix everything carefully, simmer for about 3-5 minutes - the liquid will thicken;

If desired, supplement the set of spices with any spices, as well as dried herbs that are suitable for meat and vegetable dishes;

Very often, instead of tomato paste, several blanched fresh tomatoes, previously ground into puree, are used, and broth or vegetable broth can be an excellent alternative to water.

Stewed potatoes with meat in a pan is an easy-to-prepare dish, very tasty and accessible for beginner cooks. It can be prepared at home or in the country, from young and mature potatoes, with any type of meat and aromatic spices. Great for casual lunches and family gatherings. Stewed potatoes with meat in a pan is a win-win dish for any occasion.

Cooking time:

Slice and fry onions in lard, fry meat for 15 minutes. During this time, you can peel and cut potatoes, chop spices, and chop garlic. The process of stewing potatoes with pork meat takes 45 minutes. Total, excluding defrosting: 1 hour.

Number of servings:

I got two full servings for adults or four for children. These homemade portions are much larger than those in a restaurant. Half a kilogram of potatoes is enough to make lunch for two.

Prepared: on the stove

Ingredients:

• potatoes - 600 grams
• pork meat - 200 grams
• onion - 100 grams
• garlic - 0.5 heads
• bay leaf - 3 pieces
• cinnamon stick - 1 piece
• salt - to taste
• black peppercorns - 15 pieces
• red hot pepper - 2 grams
• coriander - 15 pieces
• ground paprika - 5 grams
• ground turmeric - 5 grams
• cumin seeds (cumin) - 3 grams

Stewed potatoes with meat in a pan recipe step by step with photos

We choose any potato, depending on the season. Wash the winter potatoes, peel them, and cut them into large pieces. Young potatoes, small ones, do not need to be chopped. Chop the onion and garlic finely and beautifully. Grind the spices. It is better to take fillet meat for ease of cutting, but if it has bones, this will not affect the taste of the finished dish. Thaw the meat and cut it into cubes. Separate the lard and cut into small pieces.

In this case, pork meat was taken, a fairly clean fillet from the ham. It is very convenient to simply cut it into cubes no larger than two centimeters in size.

If there is beef, you need to carefully cut it up and remove all the films.

Pork is good because its fatty inserts can be melted in a frying pan and used for frying. It was possible to separate the normal plastic lard. Cut it into small pieces.

Place the pieces of lard in a frying pan; it melts quickly. Fry finely chopped onion in natural fat.

If there is lean meat, then you will need vegetable oil for frying.

As soon as the onion turns golden, add chopped meat to it. The meat lightens quickly when fried. There is no need to fry it for a long time. You can simply close the lid, turn down the heat and start working on the potatoes.

Peel the potatoes and cut into large pieces. In this case, it was winter potatoes with thick skins. New potatoes will be easy enough to scrape.

The meat was fried with onions and acquired a pleasant, appetizing aroma. In this case, the pork has acquired a very light shade; it separates perfectly into fibers.

I separate all the meat pieces into fibers for faster cooking. Now they can be put together for stewing along with the potatoes.

We put the entire set of products in one dish. Shovel the potatoes evenly with the meat and onions. Add crushed spices. Add the whole bay leaf. We also add the whole cinnamon stick; after stewing, it will be suitable for reuse. Add a little water so that it is at a level even below the potatoes. Close the lid and simmer over low heat.

Periodically check the meat for softness and stir the contents of the pan. Five minutes before readiness, add chopped garlic and remaining spices, such as paprika, to the pan. It is also better to add salt at this stage. Briefly simmer the dish with garlic. The aroma is already unrealistically tempting.

When the softness of the meat and potatoes is satisfactory, the dish can be considered ready. During the stewing process, most of the broth was absorbed into the food. The potatoes should remain whole, but soft and not float like in soup. Sometimes tomato paste is used to add a nice color, but this recipe uses turmeric and paprika, which together give the broth an attractive orange color. The bouquet of spices is reminiscent of oriental style. Due to the black and red peppers, a pleasant spiciness appeared, which is found more in the liquid.

Stewed potatoes with meat! The most Russian and most national dish that real Russians are ready to eat every day, as long as there is more meat. Hundreds of recipes for such a dish are stored in the memory of housewives, each with their own secret hidden up their sleeves.

Recipes:

No matter how much I cook it, it turns out differently every time, apparently the taste depends on everything - the type of meat and potatoes, the heat regime, seasonings and additives. And it never turned out tasteless - neither in my youth, when I was an inexperienced housewife, nor now, when I am already experienced, but lazy - I got into cooking quickly.

In short, it is almost impossible to spoil potatoes and meat stewed by inept cooking - well, if only you soak a pack of salt or burn it in the coals. Therefore, let’s try to cook, feed the family to their fill, please the guests and receive well-deserved praise.

The main thing in our cooking is not to be too distracted by social networks until we put the fire on a small fire... it’s especially good for those who have a stove with a timer - set the time and go to your “classmates”, they will be ready to call and invite you to dinner.

Well, we were joking and it will be, we put the food on the table and start cooking. We will pamper and delight!

We start with something simpler and gradually complicate it, introducing new components and different flavoring delights.

Simple, without any special frills, but tasty and satisfying, and most importantly, cut a salad of fresh cucumbers and tomatoes, or take pickled ones out of a jar and dinner will be royal!

We cook in a saucepan with a thick bottom - it will definitely be tastier and will not stick to the bottom.

Ingredients for stewed potatoes with meat:

• half a kilo of any meat, absolutely any that is in the refrigerator, as long as it is without bones;
• large onion;
• one carrot, if you don’t like it, you don’t have to put it in;
• a kilo of potatoes, preferably medium-sized ones, they are more convenient to peel;
• a little vegetable oil for frying;
• lavrushka - to those who love;
• a small bunch of green onions and dill;
• black pepper and any seasonings, salt to taste.

How to stew potatoes with meat very tasty, simply and quickly:

1. Place a frying pan on high heat with a couple of tablespoons of vegetable oil and quickly cut the meat, place it in a heated frying pan and fry until golden brown.
2. Add half a teaspoon of salt and spices, fry for another minute and a half and add finely chopped onions, fry until golden brown and add grated carrots, stir just a little and remove from heat.
3. Place the roast in a thick-walled pan and fill it with a small amount of water - about a glass, set it to simmer on the smallest flame so that it literally barely gurgles and cover tightly with a lid, let it simmer for half an hour, while we peel and cut the potatoes, some prefer cubes, others... sometimes in slices, but I generally like it large – in quarters.
4. Place the potatoes in a saucepan and add water so that the potatoes stick out of the water well; if you fill them completely, you will not get stewed potatoes, but a thick potato soup, and turn up the heat.
5. After boiling, reduce the heat again so that it barely gurgles and close the lid tightly for half an hour.
6. We taste it, add salt and pepper if necessary, throw in the bay leaf, turn it off and let it stand until it’s full. Ready!

Place on plates and immediately sprinkle with finely chopped herbs... for special gourmets, you can add finely grated hard cheese and a couple of cloves of garlic to the greens!

Video recipe:

Well, of course, it’s fun to cook in a slow cooker, but this recipe can also be used by those who don’t have a slow cooker at all, but do have a deep frying pan or a Dutch oven.

• half a kilo of chicken, potatoes and cabbage, chicken, of course, is better if filleted, but with bones it’s also quite suitable - there will be something to savor;
• large onion;
• 50 grams of vegetable oil;
• two cloves of garlic;
• salt and pepper, spices to taste;
• lavrushka

Preparation:

1. We cut or chop the chicken into small pieces, onions and garlic into small cubes, cabbage into strips, potatoes into large slices, for experienced housewives it is quite possible to cut all this as you go.
2. Turn on the “Frying” mode for 15 minutes and pour vegetable oil into the multicooker bowl.
3. After heating, add the chicken and a teaspoon of salt, fry until golden brown, stirring, and add onion, garlic and spices as desired, fry.
4. Place potatoes and cabbage on top, pour in a glass of boiling water from the kettle and turn on the “Stew” mode for about forty minutes.
5. Five minutes before the end, taste for salt, add some salt if necessary, and add bay leaves.
6. After finishing cooking, let it brew.

Sprinkle with chopped herbs and you are ready to eat!

You will definitely be interested in these wonderful recipes:

1. Country-style potatoes in the oven

A tasty and nutritious dish, very suitable for winter, when the body spends a lot of energy to heat itself. The calorie content will allow you to spend a long time on a winter walk, skiing or skating without feeling the cold. It is best to cook in a cauldron.

• kilogram of beef tenderloin;
• two kilos of potatoes, preferably medium-sized;
• ground black pepper or peas;
• basil, coriander;
• laurel leaf;
• large onion;
• a couple of tablespoons of vegetable oil;
• salt;
• a few sprigs of dill and parsley, a few green onions.

Preparation:

1. We cut the beef into small pieces, so it will cook faster and be softer, and fry it in a cauldron in vegetable oil, seasoning it with salt and pepper carefully.
2. Pour in a glass of water and switch to medium heat, close the cauldron with a lid.
3. We wait for the water to evaporate and the meat to rustle again and begin to fry.
4. Add onion, cut into thin half rings, basil and coriander to taste, usually a few pinches are enough, and fry lightly.
5. Pour in the potatoes, cut into large chunks, or even into quarters, pour in two or three glasses of water, bring to a boil and reduce the heat to low, leave to simmer under a tightly closed lid for about forty minutes.
6. After this time, taste for salt, add more salt if necessary, throw in the bay leaves and turn off the stove.

Sprinkle with finely chopped herbs directly into the plates; in winter it will bring incomparable pleasure!

Well, it’s quite simple, even a child can do it if he wants to please his parents with lunch! It is advisable to buy more expensive stew, from a good manufacturer, and even better, of course, homemade...

• half-liter jar of stew;
• a kilogram and a half of potatoes;
• large onion;
• a little vegetable oil;
• salt and pepper to taste.

Preparation:

1. Peel the potatoes, cut them into thick strips and place them in a saucepan, add water so that a layer of potatoes a couple of centimeters thick remains above the water.
2. Place on medium heat and cover with a lid.
3. After boiling, turn down the heat further until it gurgles slowly.
4. We fry the onion in a frying pan - fry the onion, cut into small cubes, in oil until golden brown, put the stew in the frying pan to heat.
5. When the potatoes are ready, after about twenty minutes, put the stew with onions in the pan with the potatoes, stir, salt and pepper to taste and turn off the stove. Let it brew until it becomes more aromatic.

You can serve with herbs and mayonnaise. But the most delicious thing is to add a good spoonful of homemade sour cream to the plate!

I advise you to take note:

1. The most delicious vegetable stew

Meat in pots is very tasty and requires cooking for Sunday lunch and the holiday table, because no matter how you look at it, it’s a chore. But I’m a cunning lady; I’ve long since learned to handle this kind of thing in 15-20 minutes. That’s why I don’t use pork or beef, but broiler thighs. Designed for four pots.

• a bunch of greens, whatever you have on hand - onions, parsley, basil;
• a glass of homemade sour cream;
• 12 medium-sized potatoes;
• large onion;
• four large chicken thighs;
• four cloves of garlic;
• ground black pepper;
• one hundred grams of hard cheese;
• a tablespoon of semolina;
• level teaspoon of salt.

Preparation:

1. Mix sour cream with salt, finely chopped herbs and pepper.
2. We put the thighs to marinate in this mixture, and in the meantime we peel the potatoes and cut them into large slices.
3. Place the potatoes equally into the pots and pour half a glass of water into each.
4. We take the thighs out of the marinade onto a plate and pour the marinade equally into each pot.
5. We place onions, cut into thin half rings, into each pot, and place the thighs, lightly rolled in semolina, on top.
6. Pots on a baking sheet and in the oven, temperature 220 degrees for 20 minutes, open.
7. When the thighs are browned, sprinkle grated cheese mixed with finely chopped garlic on top of each pot and close the lids.
8. Simmer at 160 degrees for half an hour.

It turns out indescribably delicious!

Meat with mushrooms is always very tasty! And potatoes will add volume and satiety to the dish. The pan must be used with a thick bottom.

• half a kilo of pork tenderloin;
• half a kilo of boiled mushrooms of any kind;
• kilo of potatoes;
• large onion;
• half a glass of sour cream;
• a little vegetable oil;
• salt and pepper to taste.

Preparation:

1. Fry the meat, cut into small cubes or strips, in a heated frying pan until golden brown.
2. Place the mushrooms in the pan and fry along with the meat.
3. After this, add the onion and salt and pepper.
4. Place in a saucepan, pour in a couple of glasses of water and simmer over low heat.
5. Lightly fry the potatoes in a frying pan, cut into large strips and place them in the pan.
6. Add sour cream and simmer for another ten minutes under a tightly closed lid over low heat. If necessary, add salt and pepper.

Bon appetit!

Well, everything is very simple here! Only it’s better to use chicken meat, for quicker cooking, let’s say – in a hurry.

• Meat, potatoes and onions in arbitrary proportions.
• Salt and pepper to taste.

Preparation:

1. Cut the meat into small cubes and fry in vegetable oil, add salt and pepper.
2. Add diced onion and fry lightly.
3. Lay out the potatoes, lightly fry with the meat and onions, stirring and pour in a glass or two of water.
4. Close the lid tightly and simmer over low heat until done.

Hearty potatoes with meat and vegetables stewed in a slow cooker

Any of the above recipes can easily be prepared in a slow cooker, except, of course, the recipe in pots.

Turn on the multicooker to the “Frying” mode for 15 minutes and successively fry, stirring, all the components except the potatoes, start frying with the meat, then all the vegetables.

After frying, lay out the potatoes and pour in a couple of glasses of boiling water and turn on the “Stew” mode for 40-50 minutes, simmer under a tightly closed lid. Don't forget to add salt and pepper.

How to stew potatoes with meat very tasty and correctly: secrets and tips

There are a few secrets and tips:

• You should always simmer in a thick-bottomed pan over low heat to prevent burning;
• The meat is fried in a well-heated frying pan, otherwise it will lose its juiciness;
• When frying, meat is always salted, otherwise it will not be tasty;
• You can add cabbage and carrots to any recipe if you wish;
• Salt should be added moderately and finally added at the end of cooking, since the water evaporates during stewing even from under a tightly closed lid;
• Fresh herbs on top of a plate are appropriate for any method of stewing.

I definitely want to say that such potatoes stewed with meat are easy to prepare and everyone likes them. More often it is served for dinner or as a main course during lunch. In addition, there are no recipes that are too complicated to prepare, and the products are accessible and known to us all.

Stewed potatoes with meat are more difficult to describe step by step than to prepare. The dish has a lot of advantages - from accessibility to versatility. Suitable for dietary and everyday diet, simply irreplaceable on a hike or in the country.

By varying the ingredients and seasonings within a wide range, changing the base of the gravy, day after day you can prepare completely unique dishes, the basis of which, upon careful examination, turns out to be the same potatoes and meat.

General principles for preparing stewed potatoes with meat

A characteristic feature of the proposed dish is that it can be prepared with any type 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 prefer pork pulp with layers of fat or ribs of a young pig, connoisseurs of lean foods will choose beef, and those on a diet will prefer chicken.

The recommended proportions of products are not a dogma; they can be slightly modified. It is permissible to add more meat or reduce its quantity. A component such as carrots can be completely excluded, but onions must be present; they add flavor and juiciness to the dish. Preliminary sautéing and prolonged stewing will soften the onion so much that its pieces will not be felt in the finished dish.

You can experiment with spices too. The minimum set is the classic: bay leaf and ground pepper. For more flavor, you can add factory-made sets of spices selected 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 cooking, or even after the end of the heat treatment, into the finished dish.

Density can be adjusted by adding boiling water or hot broth to the gravy. There shouldn’t be too much of it; after all, we are not preparing soup. It is recommended to pour water so that it only slightly covers the food or reaches the top.

To ensure that the gravy has a delicate taste, sour cream is used for dressing. You can add piquancy to it with tomato, in the form of fresh tomatoes, juice or tomato paste.

Stewed potatoes and meat are cooked on the stove or in the oven; in any case, it is important to choose the right utensils. It should be heavy with thick walls, ideally it is a cauldron, duckling or goose bowl. Such containers retain heat well and heat up evenly over the entire height. Newfangled kitchen gadgets such as a pressure cooker or slow cooker can also be a good help. Today's selection contains detailed recipes for stewed potatoes in various versions.

Stewed potatoes with meat: step-by-step recipe with pork in the oven

For stewing, it is better to take duck or goose stew. But if you find a small cauldron that fits easily in the oven, you can use that too. Large ceramic or clay containers are suitable. In this case, the meat and vegetables should be fried in a frying pan, and the potatoes should be lightly boiled.

Ingredients:

Pork pulp with layers of fat – 700 g;

One and a half kilograms of selected, medium-boiled potatoes;

Three large onions;

One large carrot;

400 gr. fresh tomatoes;

Refined oil, approximately 50 ml (depending on the fat content of the meat);

A third of a teaspoon of hand-ground pepper;

Two small bay leaves, brownish in color.

Cooking method:

1. Immediately peel, wash and cut all the vegetables: carrots into semicircles, potatoes into small, thin slices, and onions into half rings. Place the potatoes in a saucepan and fill with cool water so that they do not darken by the right time.

2. Rinse the pork in cool water. Wet meat, as a rule, slips out of your hands when cutting, and it is quite difficult to get neat pieces. Dry the pulp with paper towels before placing it on a cutting board. We cut the pork into square pieces, no more than 3 cm in size. It doesn’t matter how exactly - along or across the grain, it is only desirable that each piece has a thin strip of fat.

3. Place a container convenient for stewing on the stove. After pouring the oil, turn on the maximum heat and wait for about three minutes. Take a few crystals of coarse dry salt and throw them on the surface of the fat. If you hear a characteristic crack, carefully, so as not to burn yourself, lower the meat and do not touch it for a minute, allowing the lower pieces to fry well. Then, without reducing the heat and stirring constantly, 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 sufficiently and give off their aroma to the oil. Add carrots to the meat and fry for a couple of minutes. Sprinkle with chopped pepper and add a little salt. After stirring well, add the potatoes. Stirring over the lowest heat, simmer it in the meat juice for three minutes.

5. Set the heat to maximum, pour boiling water over the potatoes. Make sure that the water completely covers everything. As soon as obvious signs of boiling appear, close the container tightly with a lid and place it in the oven, which has been preheated by this time. Simmer at 180 degrees for exactly an hour.

6. Prepare the tomatoes. After rinsing the tomatoes well with water, place them in a bowl and pour boiling water over them. After a minute, drain the warm water and place the tomatoes under running cold water. After cooling, cut the skin from the side of the stalk and remove it, grind the pulp into puree using a grater.

7. Take the bowl of potatoes out of the oven, add the prepared tomato puree, and add the laurel. Mix and take a sample. If necessary, add salt and place back in the oven for half an hour. Fresh tomatoes can be replaced with tomato paste, juice or tomato sauce diluted with water.

Stewed potatoes with meat: step-by-step recipe with beef for a slow cooker (with sour cream)

Stewed potatoes with meat are easy to prepare in a slow cooker. Due to the hermetically sealed lid, the evenly heated bowl and the special “Stew” mode, the effect of cooking in the oven is achieved. The step-by-step recipe for stewed potatoes with meat uses beef pulp. It is not as fatty as pork, therefore the dish turns out to be low-calorie. If you exclude spices, these potatoes can 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 onions;

Four tablespoons of oil;

Curry, ground black pepper - half a teaspoon of each;

Fresh young dill - at your discretion.

Cooking method:

1. After rinsing the beef several times with a stream of cool water, dry the flesh with paper towels or a linen napkin and cut into small oblong pieces.

2. Clean the vegetables. Cut the potatoes lengthwise into wedges, then cut them into pieces, being careful not to make them too small. When cutting potatoes, consider their quality. If the potatoes were previously boiled and they were soft enough, cut them coarsely. We cut the onions in half lengthwise, then chop them into thin half rings.

3. Pour four tablespoons of oil into the cooking bowl. Activate the “Baking” or “Frying” mode. Heat the fat for three minutes and lower the meat into it. While stirring, fry the pieces well on all sides. Do not turn over until browned.

4. Add onion to the beef. Stirring regularly, cook for ten minutes. Don't forget to stir so it doesn't burn.

5. When the onion strips acquire a pleasant amber hue, place the potatoes in the bowl. Mix sour cream with curry and ground pepper, pour the dressing over the potatoes, add just a little salt and add warm water. Decide for yourself how much liquid you need. For the recommended amount of food, it is enough to pour less than a glass of water. If after stirring there is not enough gravy, carefully add more.

6. Having lowered and fixed the lid, we switch to the “Extinguishing” mode and program the timer for 60 minutes. After stopping and the sound signal sounds, do not open the lid for another quarter of an hour. Add greens to the already prepared dish, immediately after turning off the multicooker.

Stewed potatoes with meat: step-by-step recipe with ribs in a cauldron on the stove (with tomato)

Step-by-step recipe for stewed potatoes with tomato sauce. The dish is seasoned using tomato puree from fresh tomatoes. If there are no fresh vegetables, you can use tomatoes canned in their own juice, tomato juice or paste.

Ingredients:

A kilogram of potatoes, medium-sized;

1.2 kg pork ribs;

Two onions;

Large bay leaf;

One carrot;

1/3 cup lean, frozen butter;

Two tablespoons of unsalted thick tomato;

Set of spices “For aromatic meat”.

Cooking method:

1. Wash the ribs in cool water. Cut the pulp into pieces so that each contains a bone. We cut the largest ones in half.

2. Turn on the stove to maximum heat, place a small cauldron on the burner. Pour in the oil and wait for it to get hot. As soon as a slight haze appears above the oil, lower the ribs into the cauldron. Stirring, fry the pieces well until browned, do not reduce the heat.

3. Peel two onions and carrots. Cut the onion into half rings and add to the fried meat. While the onions are frying, coarsely grate the carrots. Add it to the meat when the onion softens enough and becomes transparent. Stirring, simmer vegetables and meat until lightly browned. At the end, add spices and add a little salt. For the specified amount of food you need to use about two teaspoons of seasonings. If you don’t like the aroma of spices, you can get by with just black pepper.

4. Place potatoes cut into narrow slices into the meat roast, pour boiling water over it and add some salt. Please note that the water should only cover the contents of the cauldron. Turn on the heat to maximum and wait for it to boil. Then reduce the heat to the minimum setting, tightly closing the cauldron with a lid. Simmer the potatoes and meat for at least an hour.

5. Check readiness - pierce large chunks of potatoes with a knife. If the blade slides in easily, you can add the remaining ingredients. We dilute the tomato paste with a quarter cup of hot boiled water and pour it into the potatoes. Crush 2 large garlic cloves here, add bay leaves and mix thoroughly. Bring to a boil, then simmer over low heat for another three minutes.

Stewed potatoes with meat: step-by-step recipe with chicken for a pressure cooker

A pressure cooker, like a multicooker, simplifies the stewing process. Preparation of products is reduced to a minimum of time. The products do not require pre-frying - meat, potatoes and vegetables are added at the same time. According to the step-by-step recipe, stewed potatoes are prepared with chicken, but if desired, you can use any other meat that does not contain small bones instead. Most of the potatoes in the pressure cooker are steamed to a puree state and immediately after cooking the dish may seem runny, but as it cools it thickens.

Ingredients:

Two large legs;

Three small onions;

One and a half glasses of boiled water;

Half a stick of “Peasant” butter;

Two dried bay leaves.

Cooking method:

1. Wash the legs, remove the skin, and chop off the cartilage on the leg. Place the chicken in the bottom of the pressure cooker - no further chopping is required.

2. Cut the onion. It doesn’t matter whether it’s rings, slices or half rings; in the pressure cooker it will soften well and will not be noticeable in the finished dish. Place the onions on the legs.

3. Peel the potatoes. We cut the tubers into transverse plates and place them on the food placed in the pressure cooker. Fill the container a little higher than two-thirds. You can roughly guide yourself by the rivets from the handles - the potatoes should not rise above them.

4. Place butter on top of the potatoes. Pour one and a half glasses of cooled water into the pressure cooker, add salt. According to the instructions, tightly close the pressure cooker with a lid and set it to maximum heat. We're not leaving! After waiting for the intense hiss of steam coming out of the valve, lower the heat. Steam should not escape intensely from the valve. Simmer the potatoes for one hour.

5. After turning off the stove, let the pressure cooker sit for half an hour so that the accumulated steam in it is completely released. To check, lift the valve and bleed off its remains. Open the lid and mix everything thoroughly. During stewing, the chicken will steam so much that the meat will come away from the bones on its own when stirred - they need to be removed.

Tricks for preparing stewed potatoes with meat using step-by-step recipes - useful tips

Take your potato selection seriously. Poorly or quickly boiled varieties are not the best option. It is advisable to use one that has already been prepared before. This will allow you to correctly determine how best to cut the tubers.

If you prefer your stewed potatoes to be pieces, take medium-boiled potatoes and cut them into wedges of different sizes. Some of these potatoes will quickly boil into mashed potatoes if some of them are cut into smaller pieces.

The ideal vessel for preparing the above dishes is a thick-walled cauldron with a thick layer of enamel. You can look for it among old Soviet-made dishes. A modern option, metal utensils with a ceramic coating, is also suitable, although not as good.