Previously, such potatoes were made in a Russian stove, in a cast iron, it turned out to be so tasty that not only the family gathered at the table, but also passing neighbors. Today, the same dish can be cooked on the stove, it turns out to be no less tasty and aromatic.
It is necessary
- - 150 grams of mushrooms (frozen chanterelles or any other mushrooms),
- - 4 potatoes,
- - 1 onion,
- - half a medium carrot,
- - 50 grams of sunflower oil.
Instructions
Step 1
Peel all vegetables for cooking. Cut the onion and carrots into medium pieces. You can take more carrots - to taste.
Step 2
Peel and rinse the potatoes.
Step 3
Heat the sunflower oil in a frying pan, fry the onion cubes a little, then add the carrots, stir and lightly fry.
Step 4
Defrost the mushrooms, if they are fresh, then boil in salted water. Cut the mushrooms into small pieces.
Step 5
Simmer the mushrooms in a saucepan until the liquid evaporates, then add overcooked onions and carrots to them, stew a little.
Step 6
Cut the potatoes into small cubes (to taste), mix with vegetables and mushrooms in a saucepan. Fry a little, then add water to cover the potatoes. You can add less water, depending on what consistency you want the gravy. After the potatoes are tender, season with salt and black pepper, if desired.
Step 7
2-3 minutes before the end of cooking, add cubes of bell pepper to the potatoes with vegetables and mushrooms - if desired. Serve hot potatoes, garnish with fresh herbs before serving.
