Since they learned how to cook potatoes in Russia, they have taken one of the main places in Russian cuisine. And the number of different options for its preparation is incalculable. Potatoes stewed with meat are especially appreciated for their satiety and taste. However, even this easy-to-prepare dish has its own secrets.
Potatoes stewed with meat
To cook potatoes stewed with beef, you will need:
– potatoes – 800 g; – lean beef – 500 g; – medium-sized carrots – 1 piece; – medium-sized onion – 1 piece; – large tomato – 1 piece; – flour – 1 tbsp. l.; – black peppercorns; – bay leaf; – salt; – vegetable oil for frying; – herbs for serving.
Rinse the beef, dry with paper towels, cut into cubes with a side of 2-3 cm and lightly fry in oil until golden brown. Peel and dice the onion. Saute it in oil over low heat until golden brown. Peel and coarsely grate the carrots. Add it to the onion and cook for another three minutes.
Put meat and vegetable frying in a saucepan with a thick bottom, cover with hot water. There should be enough water to cover the meat by about a finger. Add pepper and bay leaves, salt and simmer over low heat until half cooked, about 40 minutes. Add water as needed during cooking.
According to the same recipe, you can cook stewed potatoes with any other meat: pork, turkey or lamb. Lamb is cooked in the same way as beef. In the case of pork or poultry, the braising time will be approximately halved.
While the meat is stewing, peel the tomato. To make it easier to go away, scald the tomato with boiling water or place it in the microwave for two minutes, having made a cruciform incision. Mash the pulp with a fork and add to the meat.
The tomato can be successfully replaced with canned tomato paste. Dilute two tablespoons of pasta with meat broth and pour into a saucepan
Peel the potatoes and cut into small cubes. Place the potatoes in a pot of meat, stir and top up with hot water so that it completely covers the potatoes. Simmer on low heat, covered for about 20-30 minutes, until the potatoes are tender. To prevent it from falling apart, do not stir the dish under any circumstances.
Watch the water level during cooking. It should lightly cover the meat and potatoes. If you see too much stock, open the lid to let the excess moisture evaporate. If all the water is gone, add some boiling water.
Just before the end, pour some broth from a saucepan into a glass and dilute a tablespoon of flour in it. Pour the mixture back into the pot and stir gently. After 5 minutes, the stewed potatoes can be served, sprinkled with chopped herbs.