Potatoes with meat or stew is a hearty combination that rarely gets boring, it helps you quickly get satiated. And let fastidious gourmets turn up their noses and believe that meat and potatoes should not be mixed in one plate. At all times, from the Soviet era to the present day, classic potatoes with stew has remained a popular dish with most Russians.
Most residents of our country remember the taste of this aromatic hot dish from childhood, when not yet in a miracle in their homes there was a real stew made of meat, and not from offal and jelly, as it is now. In the kitchen, not only women, but also men cooked, adding meat from a glass jar to a saucepan with gurgling contents. And the vegetables were not store-bought, but grown in their own garden. However, even now you can easily make a simple and hearty potato with pork or beef stew, which makes you just swallow saliva from the breathtaking smell.
Ingredients
To stew potatoes with meat and vegetables according to the classic Soviet recipe, you need a short list of products:
- 600 g potatoes;
- 1 carrot;
- 1 onion;
- 1 can of good stew (pork or beef - to your taste);
- 200 ml of water;
- salt;
- fragrant seasonings.
Step by step classic recipe
Even a schoolboy can cook potatoes, and even opening a can of stewed meat and mixing with the contents of the pan is even easier. Therefore, no special skills in cooking a hot dish are required, the main thing is the presence of a feeling of hunger and a desire to quickly make a dinner with simple ingredients.
A step-by-step recipe consists of several steps.
1) Wash the potatoes, peel them with a knife, cut into bars or cubes of the same size.
2) Transfer to a saucepan, add water and salt. Put on fire.
3) Peel the carrots, peel the onions. Cut the carrots into strips, the onion into thin half rings or quarters.
4) Add vegetables to potatoes, stir.
5) Add salt again, add spices, seasonings, bay leaf, if available and desired.
6) Open a can of stewed meat, put all the meat in a saucepan. Mix. The more stew, the more satisfying and tasty the lunch will turn out.
7) Stir the contents of the pan so that it does not burn to the bottom, reduce the heat to a minimum, cover with a lid. Cook for about 15 minutes.
8) When the potatoes are practically boiled, check for softness. If everything is ready, turn off the heat, leave to infuse for taste and aroma for 10 minutes under the lid.
Serve potatoes with stew immediately, until it has cooled down, has not lost its mouth-watering smell. You can add chopped fresh herbs to a plate - dill or parsley.
