Meat, from the point of view of cooking, is considered a universal product.
It can not only be cooked in various ways: fry, stew, boil, bake, but also boldly combine with other ingredients, showing creativity in the process of cooking dishes.
Despite the fact that separate meals do not provide for such a combination as meat and potatoes, these two products came out in the first rows of the Russian table. By the way, and not only Russian. In many countries, potatoes are one of the most revered and popular side dishes, and meat is an excellent addition to it.
Variants of cooking dishes from potatoes with meat a huge amount. Potatoes can be combined with any kind of meat: beef, pork, lamb, game, rabbit, and the like - the list goes on and on.
For some dishes it is better to use the pulp, for others - meat with a bone, and for the third - minced meat. Perhaps the most famous dish is fried potatoes with meat. It's no secret that meat cooks longer, so first fry it and then add potatoes.
Potatoes with meat - food preparation
Preparation of potatoes, as a rule, does not take much time and hassle. It is rather easily peeled. The only condition that is worth adhering to, the potatoes must be peeled immediately before cooking, if possible not keeping for a long time in cold water (as starch and valuable substances are lost). It is also not necessary to leave it without water after cleaning, since the vegetable quickly darkens and takes on a completely unpresentable appearance.
As for meat, there is also nothing complicated. Rinse it in large pieces under running water, soaking the meat is not desirable, since such a procedure will negatively affect its further taste. Salt long before cooking, many types of meat do not recommend - salt pulls all the juices from the pulp. Thaw frozen fillets gently at room temperature by rinsing them first with cool water. It is advisable to carry out all manipulations with large portions of meat, and only before cooking it can be cut into portions, cutting across the fibers.
Potatoes with meat - preparation of dishes
Potatoes with meat can be cooked in pots, a cauldron, on a baking sheet, or in a cast-iron pan. Aluminum forms are in great demand, but they are more suitable for cooking soups and non-acute stews based on potatoes and meat. In addition, food in such dishes can not be stored.
The ideal option for stewing, frying, boiling and roasting potatoes with meat will be dishes made of cast iron, heat-resistant glass or with a teflon coating. Cast iron forms are covered with a protective oxide black film or enamel, which is very firmly held on the alloy. Moreover, cast iron is a very durable material, it serves for a long time, and its chemical composition allows food to warm up evenly, without burning to the bottom. In culinary skill widely used and dishes from heat-resistant glass, the more food in it retains heat long enough. It is recommended to bake and simmer potatoes with meat in glass forms in a microwave or oven.
Recipe 1: Stewed Potatoes with Meat
Classic version! Meat we take absolutely any at your discretion. But it should be borne in mind that each type of meat gives the dish its own unique taste, and the cooking time, respectively, will also be different, since beef, for example, cooks longer than pork. The taste of the dish can be improved by slightly adding dill seeds, paprika or cumin to it.
Ingredients: 400 gr. Fillet, 1 kg of potatoes, large onion, one carrot, tomato paste, one and a half cups of water or meat broth, salt, herbs, spices, pepper to taste.
Preparation:
1. Cut the meat into cubes of about two centimeters, chop the onion and grate the carrot.
2. Heat the butter in a pan and saute the meat pieces, fry until it forms a lacquer crust, then add the chopped onion and fry it until translucent. After laying carrots with meat and onions and fry until half cooked.
3. Dissolve tomato paste with 100 ml of water (broth), add the resulting sauce to roasting, add salt, season with spices and simmer for 20 minutes pork, 40 minutes - beef or lamb. 4. Cut the peeled potatoes into large cubes, mix with the meat, cover with a lot of the remaining broth (water) and simmer until the potatoes are ready over low heat. Before serving, do not forget to sprinkle the dish with fresh herbs.
Recipe 2: Potatoes with meat, baked in the oven
Meat according to this recipe, take any as desired, also purchase hard cheese and milk, preferably low-fat. Baked potatoes for this recipe will simply melt in your mouth. Try it!
Ingredients: 400 g fillets, 5 potatoes, 150 grams cheese, 100 grams of butter (not more), milk, meat spices, pepper, salt.
Preparation:
1. Cut the meat into pieces, as for chops, slightly beat the veal, pork - no. Peel the potatoes, cut into slices, cheese, into small slices.
2. Grease deep baking tray p. oil and lay out the ingredients in layers, alternating meat and potatoes. Between the layers a little salt, pepper, sprinkle with grated plums. Buttered and lay out a few plastic cheese. It is necessary to finish the layers with potatoes, sprinkling it with butter and cheese.
3. Next, gently pour in the milk so as not to flood the top layer, seal the form with foil (if there is a lid, cover it) and put it in the preheated 200 g. the oven.
When the milk boils, reduce the heat to 150 degrees and bake for an hour, then add the heat to 250 grams again. for golden crust formation for a few minutes.
Recipe 3: Fried Potatoes with Meat
It is difficult to meet a person who would resist a fried potato covered with an appetizing crust, and especially in combination with tender pork and spices.
Ingredients: 300 gr. pork pulp, 600 g pork (pulp), green onion 40-50 g., 20 g garlic, soy sauce 30 g., olive oil, sesame 10 g., salt.
Preparation:
Peel the average potato, cut it into round slices. Also chop the meat into cubes, salt and fry in oil, adding chopped onion and garlic, soy sauce at the end of frying (in 2-3 minutes). When the meat is almost cooked, put the potatoes and fry over low heat, stirring the potatoes occasionally. We fry under the lid (at the end in a few minutes you can remove the lid, add some salt and add a little fire). Turn off the potatoes, add sesame and let it brew for 5-10 minutes. The dish is ready!
Potato fries - useful tips
For four-legged game meat - wild boar, elk meat, bear meat, etc. - become more tender and tasty, before cooking, keep it 24 hours in marinade (for 1 l. Of dry white wine, add half a liter of vinegar, 100 grams of carrots and onions, sliced circles, 3 garlic cloves and a bunch of greens). The same procedure can be carried out with the meat of an old animal.
A few tips on potatoes:
- it is necessary to fry it on a hot oil, and salt only when the pieces begin to cover with a crust;
- Potatoes will be cooked faster and will be tastier if scalded with boiling water and allowed to dry completely;
- Throw the potatoes in boiling water, this contributes to the rapid folding of protein and allows you to minimize the loss of beneficial components.
Remember, meat and potatoes are versatile products, so fantasize, add new ingredients, because these dishes are combined with almost everything: garlic, onions, tomatoes, seasonings, spices, vegetables, even with green peas and canned corn. To add a special savor to the potato and meat platter, add a little wine to the pan greased. Enjoy your meal!
