Stepping potatoes with meat is more difficult to describe step by step than cooking. The dish has a lot of advantages - from accessibility to versatility. Suitable for diet and everyday diet, simply indispensable in the campaign or at the cottage.
By varying over a wide range of components and seasonings, by changing the basis of the gravy, you can prepare absolutely unique dishes day after day, the basis of which, on closer examination, will be the unchanged potato with meat.
General principles of cooking potato stew 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 be replaced if available, if desired or necessary. So, for lovers of fatty pork flesh with layers of lard or ribs of a young pig is preferable, lovers of lean dishes will choose beef, and those who follow a dietary diet will prefer chicken.
• The recommended proportions of products are not a dogma, they can be slightly modified. It is permissible to put more meat or reduce its quantity. Such a component as carrot can be completely eliminated, but the onion must be present, it gives the dish taste and juiciness. Pre-sautéing and prolonged quenching will soften the onion so much that its pieces will not be felt in the finished dish.
• You can experiment with spices. The minimum set is a classic: Lavrushka and ground pepper. For more flavor, you can add factory-made 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 being ready, or even at the end of the heat treatment, into an already prepared dish. • Density, regulated by adding boiling water or hot broth to the sauce. It should not be too much, yet we do not cook the soup. It is recommended to pour water so that it only slightly covers the products or reaches their top.
• To gravy had a delicate taste, use sour cream for dressing. To her piquancy, you can add a tomato, in the form of fresh tomatoes, juice or tomato paste.
• Stew potatoes with meat 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 it is a cauldron, utyatnitsa or goose. Such containers hold heat well and heat up evenly over the whole height. Modern kitchen appliances, such as a pressure cooker or a slow cooker, can be a good help. In today's selection of detailed recipes for stewed potatoes in various versions.
Potatoes with meat: a step-by-step recipe with pork in the oven
To extinguish it is better to take an utyatnitsa or a roaster. But if there is a small cauldron that fits easily in the oven, you can use it. Suitable ceramic or clay containers of large size. In this case, the meat with vegetables should be fried in a frying pan, and the potatoes slightly cooked.
Ingredients:
• pork pulp with layers of fat - 700 gr .;
• one and a half kilograms of potatoes of a select, medium-mixed variety;
• three large onions;
• one big carrot;
• 400 gr. fresh tomato;
• refined oil, about 50 ml (depending on the fat content of the meat);
• one third of a teaspoon of hand-ground pepper;
• two small leaves of laurel, brownish.
Preparation:
1. Immediately clean, wash and chop all the vegetables: carrot in semicircles, potatoes in small, thin slices, and onions in semi-rings. Put the potatoes in a saucepan, fill with cool water so that at the right moment it does not darken.
2. Rinse the pork in cool water. Wet meat, as a rule, slips out of the hands when sliced, and it is quite difficult to get neat pieces. Before putting the pulp on a cutting board, dry it with paper towels. We cut the pork in square pieces, not more than 3 cm in size. It does not matter how it is - along or across the fibers, it is desirable only that each piece has a thin strip of fat. 3. Put on a stove a convenient vessel for extinguishing. Fill the oil, turn on the maximum heat and wait about three minutes. We take several crystals of coarse dry salt, throw fat on the surface. If there was a characteristic crash, gently, so as not to burn yourself, lower the meat and do not touch the minute, give the bottom pieces to fry well. Then, without reducing the heat and constantly stirring, fry the pieces until they are well browned on all sides.
4. Add onions and immediately lower the heat to medium. Without frying, cook about ten minutes. During this time, the half rings will soften enough and give the oil its flavor. Fall asleep carrots in meat, fry for a couple of minutes. Sprinkle with chopped pepper and add some salt. Mix well, add potatoes. Stirring on the lowest heat, simmer it in meat juice for three minutes.
5. Set the maximum heat, pour boiling water over potatoes. Ensure that the water is completely covered. As soon as there are obvious signs of boiling, tightly close the lid of the pot and send it to the oven heated by this time. Simmer at 180 degrees for exactly an hour.
6. Prepare the tomatoes. Rinse the tomatoes well with water, put it in a bowl, pour boiling water over it. After a minute, pour the warm water, put the tomatoes under a stream of cold water. Cool, incise the skin on the side of the stalk and remove it, flesh the mash in mashed potatoes using a grater.
7. Remove from the oven a bowl of potatoes, add the cooked tomato puree, lay the laurel. Mix, remove the sample. If necessary, add salt and place it back in the oven for half an hour. Fresh tomatoes can be replaced with tomato paste diluted with water, juice or tomato sauce.
Potatoes with meat: a step-by-step recipe with beef for a slow cooker (with sour cream)
Stew potatoes with meat easy to cook in a slow cooker. Due to the hermetically closing lid, evenly warming bowl and the special “Quenching” mode, the effect of cooking in the oven is achieved. In the step-by-step recipe for stewed potatoes with meat, beef pulp is used. It is not as fat as pork, therefore, the dish is not calorie. If you exclude spices, such potatoes can be served and children. Ingredients:
• selected potatoes - one kilogram;
• 400 gr. beef;
• sour cream, with fat content not lower than 20% - 150 gr .;
• two medium sized bulbs;
• four spoons of butter;
• curry, ground black pepper - half a teaspoon of both;
• Fresh green dill - at your discretion.
Preparation:
1. Rinse and rinse the beef several times with a stream of cool water, dry the pulp with paper towels or linen cloth, cut into small oblong pieces.
2. Clean the vegetables. Cut the potatoes lengthwise into slices, then cut into slices, trying not to chop. When cutting potatoes, consider its quality. If the potatoes are pre-boiled, and he boiled soft enough, cut large. Bulbs are cut longitudinally in two, then chop into thin half-rings.
3. Pour four spoons of oil into the brew bowl. Activate the mode "Baking" or "Frying". We warm the fat for three minutes and put the meat in it. Mixing, well fry the pieces on all sides. Do not turn it over until it is browned.
4. Add onion to beef. Stirring regularly for about ten minutes. Do not forget to mix, so as not to burn.
5. When the onion strips have a nice amber tint, put the potatoes in the bowl. Sour cream mixed with curry and ground pepper, pour the dressing to the potatoes, add quite a bit of salt and pour warm water. How much liquid is needed, decide for yourself. At the recommended amount of food enough to pour less than a glass of water. If after stirring the gravy is not enough, gently pour more.
6. After lowering and locking the lid, we switch to the “Quenching” mode, we program the timer for 60 minutes. After stopping and working out the sound signal, we do not open the lid for another quarter of an hour. Add greens to the already prepared dish, immediately after turning off the slow cooker.
Potato stew with meat: a step-by-step recipe with ribs in a cauldron on the stove (with tomato)
Step-by-step recipe for stewed potatoes with tomato gravy. 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. Ingredients:
• kilogram of small potatoes;
• 1.2 kg of pork ribs;
• garlic;
• two onions;
• large leaf of laurel;
• one carrot;
• 1/3 cup of lean, frozen oil;
• two tablespoons of unsalted thick tomato;
• Spice set “For aromatic meat”.
Preparation:
1. In the cool water, wash the ribs. Cut the pulp into pieces so that each has a bone. The largest chop in half.
2. Turn on the stove to maximum heating, put a small cauldron on the burner. We pour oil and wait for it to glow well. As soon as a light mist appears above the oil, drop ribs into the cauldron. Mixing, well fry the pieces until browning, do not reduce the fire.
3. Peel two onions and carrots. Onion cut into half rings and lay out to the fried meat. While the onion is fried, we rub the carrots large. We spread it to the meat when the onions soften enough and become transparent. Mixing, stew vegetables with meat to a light blush. At the end add spices and add some. 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 do with one black pepper.
4. We put potatoes cut into narrow slices in a meat roast, pour boiling water, add some salt. Please note that water should only cover the contents of the cauldron. Turn on the maximum fire and wait for the 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 - we pierce large chunks of potatoes with a knife. If the blade enters easily, you can add the remaining components. Dilute tomato paste with a quarter cup of hot boiled water and pour over the potatoes. Here we also crush 2 large garlic teeth, lay laurel and mix thoroughly. We bring to a boil, then simmer on low heat for another three minutes.
Potato stew with meat: a step-by-step recipe with chicken for a pressure cooker
A pressure cooker, like a multi-cooker, simplifies the process of extinguishing. Preparation of products is reduced to the minimum time expenses. Products do not require pre-frying - meat, potatoes and vegetables are laid at the same time. Stew potatoes are cooked with chicken step-by-step recipe, but if desired, any other meat that does not contain small bones can be used instead. Most of the potatoes in a pressure cooker steamed to a state of mashed potatoes and immediately after cooking, the dish may seem watery, but as it cools, it thickens.
Ingredients:
• two large chicken legs;
• three small onion heads;
• one and a half glasses of boiled water;
• half a pack of “Peasant” oil;
• two leaves of dried laurel.
Preparation:
1. 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 grinding is required.
2. Cut the onion. Whether it will be rings, slices or half rings - it does not matter, in a pressure cooker it softens well and will not be felt in the finished dish. Fold the onion on the chicken leg.
3. Peel the potatoes. We cut the tubers with transverse plates, spread on products laid in a pressure cooker. We fill the tank a little higher than two thirds. You can roughly navigate the rivets of the handles - the potatoes should not rise above them.
4. Put the butter on top of the potatoes. Pour into a pressure cooker and a half cups of cooled water, add salt. According to the instructions, hermetically close the pressure cooker with a lid and set it to maximum heating. Do not leave! After waiting for the intense hiss of steam coming out of the valve, we lower the heating. Steam from the valve should not go out intensively. Simmer the 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 is completely out. To check we raise the valve and bleed its remnants. Open the lid and mix everything thoroughly. Chicken during the stewing steam so that the meat when mixing will independently move away from the bones - they need to be removed.
The tricks of cooking stewed potatoes with meat using step-by-step recipes - useful tips
• Take seriously the choice of potatoes. Poor or rapidly boiling down varieties are not the best option. It is advisable to use one that has previously been prepared. This will allow you to correctly determine how best to cut the tubers.
• If you prefer the stewed potatoes to be sliced, take a medium-sized potato and cut it into slices of different sizes. A part of such a potato will quickly melt into puree, if some of its quantity is cut into smaller pieces.
• The ideal pot for making the above dishes is a thick-walled pot with a thick layer of enamel. It can be searched among the old dishes of Soviet manufacture. It is suitable, although not so good, and the modern version - metal dishes with ceramic coating.
