Potatoes with meat in a pan   it becomes very easy and it turns out to be stewed, with a minimal amount of liquid, if you know a few small secrets of its preparation. Such a simple dish of a small amount of products will appeal to everyone without exception!

Ingredients for cooking potatoes with meat in a pan:

  1. Pork (tenderloin)   300–400 grams
  2. Vegetable oil 6–7 tablespoons
  3. Carrots 2 pieces (medium)
  4. Onion 1-2 pieces (medium)
  5. Potatoes 600 grams
  6. Tomato paste 1 tablespoon
  7. Laurel leaf 2-3 pieces or to taste
  8. Sweet Pepper 2-3 pieces or to taste
  9. Black pepper peas 2-3 pieces or to taste
  10. Salt to taste
  11. Purified water as needed

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Inventory:

Kitchen knife - 2 pieces, cutting board - 2 pieces, a tablespoon, a grater, a deep bowl, a stove, a frying pan, a wooden or silicone kitchen spatula, a deep non-stick aluminum pan with a lid (capacity 4 liters), a ladle, a portion plate.

Cooking potatoes with meat in a saucepan:

Step 1: Prepare the ingredients.

So, first we wash a piece of pork under streaming cold running water, cut it better, dip it with paper kitchen towels, spread it on a chopping board and eliminate the excess fat, film, veins, and small bones that often remain on the log house with a sharp kitchen knife. Then we cut the meat in small portions of 2 to 3 centimeters in size, throw them into a clean dish and go on. Using a clean knife, peel off all the vegetables indicated in the recipe, rinse them, dry them, move them one by one to a cutting board and continue the preparation.

We chop the potatoes with asymmetrical cubes or slices of 3 to 3.5 centimeters in size, throw them into a deep bowl, fill with purified water 2 fingers higher and leave to rest until use.

Onions are crumbled into straws, half rings or cubes from 6-7 millimeters to 1 centimeter thick, carrots are ground as well or chopped on a medium or large grater. After that, lay out on the countertop the rest of the ingredients that will be needed to prepare the dish, and move on.

Step 2: Fry the meat.


We put a frying pan on medium heat and pour about three tablespoons of vegetable into it, better than refined oil. Later 2-3 minutes put pork in well heated fat and fry her pieces on all sides until a delicate golden beige crust, stirring occasionally with a wooden or silicone kitchen spatula.

At this stage, bring the meat to full readiness is not necessaryAs soon as it is reddened, we move it to a non-stick pan with a thick bottom, preferably it should not be enameled, but made of stainless steel or aluminum.

Step 3: Passe the onions with the carrots.


Put the pan on the stove again, send about three tablespoons of vegetable oil into it and wait for it to heat up. Then we put onions on the bottom of the red-hot dishes and passe them to transparency for about 2-3 minutes, not forgetting to periodically loosen them so as not to burn. When it reaches the desired state, add carrots to the pan and fry them together until soft, as well as the appearance of a blush.

This process will take more 4-5 minutes, then move the vegetable dressing to the meat, gently mix them and proceed to the next step.

Step 4: Stew potatoes with meat in a saucepan.


Put the pan with the fried pieces of tenderloin, onions and carrots on moderate heat. Fill them with purified water so that it only slightly covers these ingredients, after boiling, cover with a lid, leaving a small gap, and simmer for 15 minutes. After the right time, season the pork to taste with salt, laurel leaf and tomato paste. We mix everything up to homogeneity and keep the meat on the stove for about another 7-10 minutes to almost complete readiness and softness.

Then move the potatoes to the pan. There we send two types of peppercorns: sweet and black. Fill the half-cooked dish with another portion of purified water, which should not be much, and so that it does not cover the top layer of potatoes and is at the level of two centimeters lower. After boiling again, if necessary, put a little more salt in the pan, cover again and simmer the meat with vegetables, without stirring, for another 15-20 minutes or until the softness and crispness of potatoes. The result should be tasty second   a dish of a delicate, slightly dry texture with a minimum amount of slightly viscous gravy, which if desired can be evaporated almost completely.

Step 5: Serve the potatoes with meat in a saucepan.


Potatoes with meat in a saucepan after cooking a bit infused, it will be enough for 10 minutes. Then, with the help of a ladle, this fragrant dish is distributed in portions on plates, sprinkled with finely chopped greens of dill, parsley, cilantro, basil or spring onion at will and set it on the table as a complete main dish for dinner or dinner. Salads, pickles and pickles can freshen such a nourishing meal. Cook with love and enjoy!
Enjoy your meal!

If the gravy turned out a bit too much and it is very liquid, take out a couple of potatoes and mash them with mashed potatoes. Then send it to the pan, gently mix everything, put it out for about 3-5 minutes - the liquid thickens;

Optionally, add a set of spices to any spices, as well as dried herbs that are suitable for dishes of meat and vegetables;

Very often, instead of tomato paste use a few blanched fresh tomatoes, previously ground up in mashed potatoes, and broth or vegetable broth can become an excellent alternative to water.

It happens that you don’t seem to want to prepare anything serious, bulky, but the family’s dinner should still take place. Tasty potatoes with meat, stewed in a pan, in a pan, in the oven, on a baking sheet or in pots - a great dish in these cases. Hearty and does not require large material costs and time. They can feed a large family or surprise guests. And if you add vegetables and mushrooms there, you’ll have a good time.

What meat to use?

For cooking, meat is chosen differently, to your taste - pork, veal, beef, turkey, chicken. Someone likes the dish to be fatter, and someone - more lean. You can also vary the amount of meat and vegetables. More dietary meal   - more vegetables, less meat.

What vegetables to use?

Again, the main ones: potatoes, carrots, onions. In the season you can add zucchini. Some prefer eggplants. Add mushrooms (also very different: mushrooms and oyster mushrooms, white and boletus, dried and fresh).

Spice

We also use traditional spices: ground black pepper, allspice, paprika, coriander - a bit of everything, the main thing is not to overdo it!

In general, the hostesses, puzzled over how to stew potatoes with meat, to cook this wonderful dish is a pleasure. Using different types of meat, a variety of vegetables, fragrant spices, you can create a genuine culinary masterpiece.

The main recipe for potatoes with meat

We will cook from veal - so it turns out an excellent dietary dish. We will need: beef tenderloin - one kilogram, carrots - 200 grams, onion - 200 grams, potatoes - 500 grams, garlic - one head, butter - 50 grams, vegetable oil for frying, spices and salt - to taste.


How to extinguish potatoes with meat? First, the main ingredient is cut into small pieces, put in a good frying pan with a thick bottom or teflon coating, preheated. Fry in boiling oil - quickly, to form a crust, and the meat did not have time to put the juice. Then separately fry the onions until golden. Cut vegetables into large ones (carrots can also be fried, but potatoes are not needed). Put to the meat and onions in the pan. If necessary, add a glass of water or broth. Next is the process of extinguishing over low heat. Stew until potatoes are fully cooked (usually 15-20 minutes). Before readiness we throw salt and pepper. The dish should be quite thick (after all, this is not soup). Before serving, you can sprinkle with fresh herbs. It goes well with a salad of fresh tomatoes and cucumbers with greens, seasoned with olive oil.

Potato stew with chicken

How to extinguish potatoes with meat? There is one more simple and tasty recipe. We need: smoked chicken breast   - half a kilo, potatoes - 1 kilogram, onion - two pieces, tomato paste - two tablespoons, salt and pepper - to taste. Wash the potatoes, peel, cut into thin circles. Chop the onion finely and fry until golden brown. Smoked meat cut into cubes. We spread the breast in a saucepan, pour in a glass of water. Dilute tomato paste with water and pour it into the same dish. Add chopped potatoes and fried onions. We salt, we pepper. Add, if necessary, water (the liquid should barely cover the meat and potatoes). Stew for about an hour. Sprinkle with herbs before serving: chopped onion, dill, parsley. Eat as a hot main course (or as a main course for dinner). All the gusto of this dish is that smoked chicken breast gives it a special savory flavor.

How to stew potatoes with meat in pots

This is a recipe from the so-called "rural" cuisine. “Ethno-culinary” is today more and more winning the hearts of both amateur chefs and experienced cooks. The whole point of the meal is that meat with potatoes and mushrooms (well, also onions, carrots, spices) are baked in the oven and served in clay (ceramic) pots, which perfectly keep the temperature. This gives a special piquancy to the dish.

So, we need: a pound of veal, two carrots, a couple of onion heads, a few cloves of garlic, a pound of potatoes, a pound of mushrooms (mushrooms will do), salt, pepper - to taste.

We wash the meat, remove the veins and bones. Cut into small pieces of cubic form. A mixture of peppers plus salt is added to the meat and thoroughly mixed so that the veal is soaked with seasoning. You can roll the meat in flour, but this process is optional. Then we fry the meat - quickly and on high heat, in hot oil, in a good deep frying pan with a thick bottom. There should be a brown ruddy crust, but since the meat is roasted for a short time, it turns juicy inside and this juice does not flow.

Next, fry the onions separately (possible in the same oil in which the veal was fried) to a golden hue. Some housewives prefer to fry more and carrots. You can do that. So are the mushrooms. But it is better to cut the potatoes and mushrooms very large, and carrots - diced and not to fry. Now - the most important thing in the recipe. We put the ingredients in the dishes. Below - potatoes, then - meat, onions and carrots. Fill some water in each pot: water should not cover the meat, but only the potatoes below, otherwise the soup will turn out! Close the lids. Meat, mushrooms, potatoes in pots are cooked in the oven for half an hour at a temperature of 180-200 degrees. Before being ready to open the dishes and bake for another ten minutes, sprinkle some grated cheese on top. Serve directly in the pots, sprinkled with fresh dill. Great homemade food!

Potatoes have a good nutritional value. Today, potatoes are a must-have ingredient in many hot dishes. From it you can prepare a lot of a variety of dishes, not only for everyday meals, but also for holiday table. One of these dishes is stewed potatoes.

Cooking process stewed potatoes It will not cause difficulties even for those who have never cooked this dish in their lives. You may not even know the sequence of adding compound ingredients with a recipe, the end result will still be wonderful. In addition, stewed potatoes are less caloric than, for example, fried. This option of cooking this vegetable is the best for those who watch their figure. Besides stewed potatoes   It has a special unique flavor that you will not confuse with anything else.

Stewed potatoes (classic recipe)

Ingredients:

  • Potatoes - 1 kg
  • Carrots (medium) - 2 pcs.
  • Onions (medium) - 2 pcs.
  • Ground black pepper

Cooking method stewed potatoes:

Peel the potatoes, rinse well and leave in cold water   for 10 minutes.

Cut the potatoes into medium cubes about 1.5 cm thick.

Put the potatoes in a cast iron pot, pour water so that it covers 2/3 of the potatoes, add salt. Cover the pot and simmer the potatoes for 10 minutes without stirring.

When the potatoes come to half-cooked, add onion, chopped into small cubes. Mix everything, leave to stew over low heat for about 2-3 minutes.

Grate the carrots, put them on top of the potatoes. Add salt and black pepper to vegetables. Stir well again and close the pan with a lid. Leave the stew for another 5-7 minutes.

Homemade Potato Stew Recipe

Ingredients:

  • Potatoes - 1 kg
  • Bay leaf - 3-4 pcs.
  • Carrots (medium) - 2 pcs.
  • Black peppercorns - 5-6 pcs.
  • Onions (medium) - 1 pc.
  • Sunflower oil - 2 tbsp. spoons
  • Dill greens - 1 bunch
  • Garlic - 3 cloves

Cooking method   stewed potatoesat home:

Peel the potatoes, cut into 4x4 cm squares.

Peel carrots, grate. Cut onions into small pieces.

Heat the pan well on the fire, pour vegetable oil. Fry grated carrots on medium heat, put into a pan or a roasting pan, in which the vegetables will be stewed.

In the same pan to shift the potatoes, chopped onions, pour half a glass of water. Bring the vegetables to a boil.

Add to the peppercorns potato, bay leaf, salt.

Cover the pan and simmer the potatoes for about an hour on low heat. You can put the pan to extinguish in the oven.

A few minutes before being ready to sprinkle potatoes with chopped garlic and greens.

Stewed potatoes with honey agarics

Ingredients:

  • Potatoes - 4 pcs.
  • Bay leaf
  • Onion - 1 pc.
  • Butter - 20 g
  • Honey mushrooms (frozen) - 300 g
  • Ground black pepper
  • Garlic - 1 clove

Cooking method   stewed potatoeswith mushrooms (honey agarics):

Peel potatoes, rinse and cut into small sticks.

Heat pan well, add vegetable oil. Transfer the sliced ​​potatoes to the frying pan. Close the pan with a lid.

Cut onion in the form of thin half-rings, add to potatoes.

Add frozen potatoes to the potatoes. Leave the pan open to allow excess moisture to evaporate.

When the mushrooms stop giving off moisture, cover the pan with the lid and leave the potatoes and mushrooms to stew almost until cooked, not forgetting to stir occasionally. 5 minutes before the readiness of potatoes with mushrooms, salt, add chopped garlic, bay leaf, pepper.

Before serving, add a small piece to the potato. butter, decorate potatoes with greens.

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Today for you - stewed potatoes with meat. No wonder the potato is called the second bread.

In which dishes it just does not apply. It can be cooked raw, boiled, stewed, fried, steamed, baked. No, there’s probably no such section in cooking where this tasty and healthy vegetable wouldn’t be noted.

In this article we will try to select and tell you some very delicious recipes   a dish like stewed potatoes with meat.

8 different stew potato recipes

Let's start with the most common, not complicated recipe for this dish.

  Stewed Potatoes with Pork Meat


  1. Take the thawed piece of pork is better not fat, 500 grams. For this dish almost any part of the carcass, be it a spatula or ribs, will do
  2. Hold it in cold water for a bit, rinse well.
  3. Cut off the meat from the bones, if any, in your piece, and cut into small pieces, preferably across the grain
  4. If you have prepared ribs for this, then first cut the pieces along the ribs, and then chop them up into small pieces across the bones
  5. Take a deep frying pan, heat up and melt 30 - 40 grams of margarine in it
  6. Lay cooked meat
  7. Cut a large onion and 200 grams of carrots
  8. Add onions and carrots to the meat and fry until half cooked under the lid, stirring occasionally to prevent the meat from burning.
  9. Clean the 500 gr. potatoes and cut into slices or cubes, put it in a frying pan, salt and pepper
  10. Fill it all with hot broth, pre-cooked on the bones, or water, so that it covers the potatoes
  11. Cover and simmer on low heat until cooked potatoes
  12. Feeding on the table, you can add finely chopped dill, parsley

Stewed potatoes with smoked bacon


  1. Take 0.5 kg of potatoes, peel, cut into slices or cubes
  2. 100 g smoked bacon cut into small slices
  3. 1 large onion peel, chop and fry until golden brown in vegetable oil
  4. Put everything in the pan, pour hot water   so that water only covers them
  5. Add 1 tablespoon of tomato paste, salt and pepper, cover and simmer over low heat until ready 40 minutes
  6. Serving to the table in plates add chopped greens

Enjoy your meal!

  Stewed Potatoes with Partridge Meat


Now consider the option of cooking stew potatoes with game

The composition is based on 1 partridge:

  • 300 gr. potato
  • 1 large onion
  • 50 gr. fat
  • salt, spices, vinegar, herbs to taste

Cooking:

  1. Take the carved partridges, rinse them well and dry
  2. Take a pan, melt the fat in it, and fry the carcass until golden brown
  3. Then divide each into 3 - 4 pieces, add water, cover and simmer on low heat
  4. While the bird is stewing, peel the potatoes, cut into small cubes.
  5. Onion cut into rings, sprinkle carcasses with them
  6. Add another half a glass of water, salt, add spices and a few drops of vinegar.
  7. Stew until potatoes are ready, when serving, add chopped greens

  Chanahi (Georgian dish)


  • 500 gr. fresh lamb,
  • 500 gr. potatoes,
  • 5 - 6 tomatoes or 3 tbsp. l tomato puree,
  • 200 gr. eggplants,
  • 4 - 5 bulbs,
  • 2 - 3 capsicum,
  • 3 - 4 cloves of garlic,
  • 4 peppercorns,
  • salt, greens, bay leaf

Cooking:

  1. First you need to fry in a pan on the fire or in the oven a piece of lamb
  2. Prepare a wide and shallow pan and put in it cut into pieces of grams of 50 fried meat
  3. Cut ripe tomatoes
  4. Diced peeled potatoes, onion rings
  5. Finely chop the parsley, cilantro, celery and add it all on top of the meat
  6. Lay out the eggplants, pre-cut on the sides and stuffed inside with lamb lard and chopped greens.
  7. Pour broth or water, put the pods hot pepper, bay leaf, crushed garlic and salt.
  8. Bring to a boil, close the lid and simmer on low heat until cooked.

  Kaurdak in tajik


For this dish you will need:

  • 500 grams of fat lamb,
  • 60 g lamb fat,
  • 600 g potatoes
  • 1 carrot,
  • 1 parsley root, celery,
  • 2 - 3 medium onions,
  • tomato sauce 5 tablespoons,
  • 0.5 tablespoons of flour,
  • salt pepper

Cooking:

  1. Take the pulp of fat lamb cut into pieces and fry the meat until golden brown
  2. Take a shallow pan and shift the meat into it
  3. Add tomato puree, cover, simmer for 30 - 40 minutes over medium heat
  4. Cut the carrot slices, roots
  5. Slice the potatoes, onion rings and lightly fry in a pan in the mutton fat
  6. Vegetables put in the meat, salt, pepper and simmer on low heat until cooked.

  Potato stew with rabbit meat


The composition of the dish for 500 grams of rabbit meat:

  • 500 grams of potatoes
  • 1 - 2 carrot and parsley roots,
  • 2 - 3 tbsp. l butter or margarine,
  • 2 medium bulbs,
  • salt, pepper, greens

Cooking:

  1. Take the rabbit carcass, rinse well and chop into pieces
  2. In a pan, heat the margarine and fry the meat in it until golden brown, put it in the pan
  3. Add slightly roasted carrot roots, parsley, potato wedges, chopped onion, just add water, salt, pepper and simmer on low heat for 30 - 40 minutes.
  4. Before serving, add chopped parsley or dill.

  Potatoes stew with beef in pots


The composition is based on 5 servings:

  • 850 gr. beef pulp
  • 15 - 17 potatoes
  • 200 g carrots,
  • 3 medium onions,
  • 100 gr. bacon,
  • 50 gr. ground crackers,
  • 250 gr. sour cream
  • spices, herbs, bay leaf, salt, meat broth.

Cooking:

  1. Wash the meat, cut it into pieces across the fibers
  2. Repel lightly to make it softer and more tender and fry over high heat.
  3. At the bottom of the pots lay plastics chopped bacon, meat
  4. Sprinkle on top, cut into strips, carrots and onions
  5. Add crackers and bay leaf, pepper, salt
  6. Pour the broth and put the stew in the oven.
  7. After 10–15 minutes, add sliced ​​potatoes, and 20–25 minutes until ready to add sour cream.
  8. Add greens to pots before serving.

  Stewed Potatoes with Chicken


Ingredients:

  • 500 gr. Chicken
  • 500 gr. potato
  • 1 large onion
  • 150 gr. carrots
  • salt, pepper, herbs, vegetable oil, chicken broth

Cooking:

  1. Take half the chicken carcass, rinse well and cut it into small pieces
  2. Heat the vegetable oil in the pan and fry the meat with the addition of sliced ​​onions under the lid
  3. Transfer contents from pan to pan
  4. Add sliced ​​carrots, sliced ​​potatoes, salt, pepper, and greens into slices or diced
  5. Fill up chicken broth   to the surface of vegetables.
  6. Bring to a boil and simmer on low heat until ready
  7. Add chopped greens before serving

Potatoes with meat and mushrooms in a multicooker video recipe

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Tasty stewed potatoes are good both on weekdays and on holidays. It is served in restaurants and is successfully cooked in a pot over a fire in a hiking trip. Every housewife knows how to extinguish potatoes quickly and quickly, but they do it all differently. Everything is different, from the ingredients to the dishes. You can simmer the potatoes in a deep frying pan, pan, stewpot, pot, pot, and even in a glass jar of sufficient capacity.

What stew potatoes

Stewed potatoes are cooked with meat, chicken, mushrooms, vegetables. Those who are older probably remember favorite dish   Seventies-Eighties - potatoes with stewed meat, which, along with Olivier, was the highlight of the program of almost any party. Potatoes, pre-fry, you can simmer without adding other products - home-made potatoes are in the menu of many restaurants.

How to stew potatoes

With all the variety of stew potato recipes, the basis of the dish remains unchanged - potatoes, carrots and onions. But these ingredients can also be cooked at the same time, and you can sprinkle onions and carrots with butter in a skillet and add them to potatoes at the end of cooking. This method is good because the vegetables will improve potatoes cooked with a sufficiently large amount of water.

You can stew potatoes without adding water if the dish contains vegetables that, when stewing, give a lot of liquid: zucchini, colored or brussels sprouts. Depending on the recipe, potatoes are cut into large or small slices.

Potatoes of a poorly digestible variety can be cut larger and simmer potatoes with a minimum amount of water. A tasty stewed potato is obtained if, before stewing, fry the potatoes in a frying pan with butter until golden brown appears, and then, shifting it into deep dishes and adding the remaining products, stew it under the lid until cooked.

Given that there are a variety of stewed potato dishes, the recipe for potatoes stewed with meat seems to be the most versatile.

Ingredients for Potato Stew:

  • 1 kg of potatoes;
  • 2 pcs. carrots;
  • 1 PC. onions;
  • 0.5 kg of meat;
  • salt, spices (garlic, bay leaf, pepper and ground pepper, tomato paste, fresh and dried greens) to taste;
  • 2 table. spoons of vegetable oil.

How to cook a stew with meat:

Experienced housewives can choose the dishes at its discretion. You can prepare all the ingredients and put them together in a cauldron or pot. In our recipe, potatoes and vegetables should keep their shape as much as possible and not boil out in the process of stewing. Therefore, we first fry the meat and vegetables in a pan, and then simmer the potatoes with vegetables and meat in a deep saucepan or saucepan with a thick bottom.

1. Cut the meat into cubes with a side of 2-3 cm and fry in a pan with butter until golden brown appears. Salt and pepper meat during frying. Transfer the meat to a bowl suitable for stewing.

2. Cut the carrots into circles, and then cut each circle into 4 pieces. Cut the onion into slices, large enough. On the remaining fat from the meat, lightly fry the carrots and onions. Add vegetables to the meat, mix.

3. Cut potatoes into large segments, add to the meat with vegetables, mix and add water or broth so that about half of the food is above the liquid.

4. Add salt, peppercorns, bring food to a boil and simmer under tightly closed lid for 30 minutes or more.

5. 10 minutes before the readiness to add bay leaf and dried herbs. If desired, add garlic and tomato paste. After 5 minutes, put the greens.

Our delicious potato stew is ready, you can arrange it in plates and sprinkle with fresh herbs.