The rustic taste of potatoes with meat is familiar to many from childhood. Our grandmothers living in rural areas often cooked such potatoes in the oven, which is why the dish got the corresponding name. If you have a special pot, you can cook it in the oven. And if not, then a regular thick-walled deep frying pan or cauldron with a lid will do.
It is necessary
- - meat (pork) - 0.5 kg;
- - potatoes - 1, 2 kg;
- - onions - 4 pcs.;
- - small carrots - 2 pcs.;
- - bell pepper - 1 pc.;
- - tomatoes - 2 pcs. or tomato juice - 100 ml;
- - tomato paste - 0.5 tbsp. l. (optional);
- - Bay leaf;
- - ground black pepper;
- - salt;
- - vegetable oil;
- - deep frying pan (cauldron).
Instructions
Step 1
Rinse the meat and cut into pieces. Peel and rinse all vegetables. Then they must be chopped: onions - in half rings, carrots - in the shape of a semicircle, and potatoes - in large cubes. Remove the seed stalk from the bell pepper and cut into strips. Divide the tomatoes into 8-10 pieces.
Step 2
Pour vegetable oil into a frying pan (cauldron) and heat it well. Then toss in the pieces of meat and fry until golden brown. Add the onion and sauté for about 7-8 minutes, stirring occasionally. Next, send carrots and bell peppers to the cauldron. Once they have a nice golden color, add chopped tomatoes or tomato juice and simmer until almost all the liquid has evaporated. At the end, you can add some tomato paste to brighten the dish and fry for a couple of minutes.
Step 3
When the frying is done, add the potatoes and mix well together. Then pour in enough water so that it only slightly covers the contents of the pan. Bring to a boil, then set a low temperature and simmer under a covered lid for 20-30 minutes until the potatoes are fully cooked.
Step 4
Finally, add black pepper, salt to taste and bay leaf. When the country-style potatoes are cooked, remove the pan from the stove and let the dish steep for a while, then arrange in portions, sprinkle with fresh chopped herbs and serve with pickles and garlic dumplings.
