Potatoes with meat in a cauldron

You can cook potatoes with meat in a cauldron at the dacha, outdoors by the fire or at home on the stove. In any case, the meat prepared according to this recipe will be juicy, and the potatoes will be soaked in vegetable sauce and will become soft and aromatic.

Any type of meat is suitable for stewing in a cauldron, but due to its availability, beef or pork is used more often than others, and lamb is used less often. You can cook it with chicken, but the taste will not be as rich and bright.

Today we will use beef. From vegetables we will take potatoes, carrots, onions, sweet peppers and pickled tomatoes. You can use a different set of vegetables if you wish. The main thing is to take into account their cooking time, since the beef with vegetables will simmer in the cauldron for a long time, at least 1 hour (by the way, you can cook not on the stove, but put it in the oven, then the time should be increased to 1.5-2 hours so that the meat with vegetables managed to reach condition). When stewed slowly, the beef will soften, and the potatoes will be saturated with vegetable juices and will be very aromatic.

How to cook potatoes with meat

The cauldron is unique in that it maintains a high temperature for a long time, since the thick cast-iron walls retain heat well. By heating evenly, it allows you to prepare delicious dishes that would never be possible in a saucepan or frying pan.

Stewed potatoes with meat in a cauldron turns out not quite stewed. A special cooking technology allows you to get fried products on the outside and juicy on the inside. To achieve this, you must first heat the vegetable oil in a cauldron. Some use fat, lard or fat tail. Then add the potatoes in portions to the oil or fat and leave to fry for about 5 minutes. During this time, the vegetable will acquire a golden crust, but will not be fully cooked.

Next, pieces of meat are placed in oil for 5 minutes to seal all the juices inside and get that crispy crust. This is more difficult to achieve in a cauldron over a fire than on an outdoor stove. You need to monitor the state of the flame and keep the oil boiling.

When the potatoes and tenderloin are fried, proceed to adding all the ingredients and the final stage of cooking. The technology is as follows:

change the oil in the cauldron;
throw garlic cloves into hot oil and let cook for a couple of minutes;
put the first layer of potatoes, then meat and arrange everything with onion rings;
repeat layers;
pour in about 1 glass of water, cover the food with a plate, and close the cauldron with a lid on top.

In this state, the food will cook for about 1 hour. All this time you don’t have to watch the dish. The ingredients will simmer slowly, blending their juices and flavors.

Stewed potatoes with meat, cut into cubes or strips, as for fries, are cooked much faster. First, small pieces of meat are fried in oil, then carrots and onions, and only after that chopped potatoes are added to the stew. In a cauldron, all products need to simmer for 30 minutes. If desired, you can add a couple of spoons of tomato sauce with the water that is added to the cauldron.

Preparation

Rinse the beef, dry it and cut it into pieces approximately 3x3 cm in size. For this recipe, it is best to take the meat of a young animal, it will cook faster and will not be tough.

Heat a cauldron, pour in oil and fry the meat until golden brown. Our task is not to cook the beef completely, but to brown it so that all the juice remains inside. Therefore, frying should be quick, over high heat.

While the meat is cooking, cut the onions and carrots into half rings. Add vegetables to the cauldron. Continue stir-frying for 4-5 minutes.

Grind the tomatoes in a blender (it is best to use tomatoes in their own juice; if you don’t have these, then take regular pickled tomatoes that are rolled with vinegar - do not forget to remove the skin from them), pour into the cauldron. Add diced bell pepper. Add bay leaf, ground black pepper, thyme and about 0.5 tsp. salt. Stir and fry everything together for a couple more minutes.

Peel the potatoes, wash them, chop them coarsely and place them in a cauldron on top of the beef - tightly. Sprinkle with dried dill and about 1 tsp. salt. Don't mix!

Fill with hot water - it should not completely cover the potatoes, but reach somewhere up to half of the upper tubers (as in the photo). Without stirring, cover the cauldron with a lid. Bring to a boil over high heat, then reduce heat and simmer the beef and potatoes for 1 hour.

About halfway through the stew, add the garlic, chopped with a knife. Adjust the amount of salt to taste.

Now that the beef stewed with potatoes in a cauldron is ready, you can carefully mix it and serve it. In addition, it would be nice to serve homemade pickles - barrel cucumbers, pickled tomatoes, hot peppers and sauerkraut, you can add a portion of fresh herbs (place directly on plates).

On the second day, the dish can be reheated, it will remain just as tasty, thicken a little and absorb the taste of the sauce and the aromas of spices even more strongly, so I recommend preparing a double portion at once. Enjoy your meal!

Potatoes with meat in a cauldron: step-by-step recipe with photos at home

The most important advantage of this side dish is its ease of preparation. In just a matter of minutes you can feed a whole family with a nutritious meal. The most tender potatoes with pieces of juicy meat will melt in your mouth. No one will refuse the supplement! After all, this deliciousness will disappear from the plate instantly! Food for the whole family from affordable products will appeal to many housewives!

Required components:

1 kilogram of potatoes
500 grams pork meat
large tomato
onion
1/3 head of garlic
15 grams ginger root
100 grams of carrots
50 grams of ketchup (not spicy)
250 grams of water
salt to taste
20-30 grams of vegetable oil
spices to taste.

Cooking sequence:

1. Prepare onion, garlic and ginger. All these aromatic ingredients need to be chopped with a knife. The smaller the pieces, the better. An exception may be onions; if desired, this product can be cut into thin rings or semi-rings. Take a cauldron and pour a little oil into the bottom. Heat the oil until it boils. Place the crushed ingredients into boiling oil. Fry over medium heat until lightly browned.

2. The pork needs to be cut into small pieces with a knife. You should not cut the meat too large, as it will take longer to cook. Place the meat in a cauldron. Stir everything. It is worth noting that instead of pork meat you can use chicken fillet, it will be no worse!

3. Immediately add salt and spices to the cauldron. Fry the meat over medium heat for 7-10 minutes. The pork pieces should be golden brown.

4. Grate the carrots coarsely. Place this product in a roasting pan. Cut the potatoes in advance, not into large slices. Place the potatoes in the roasting pan. Do not reduce the heat, cook everything, stirring, for 3-5 minutes.

5. After this, add chopped tomato, ketchup and water to the pan. Cook for another 5-7 minutes. It is important that the potatoes become soft, but do not fall apart. During cooking over medium heat, most of the water should evaporate.

6. A delicious side dish of potatoes with meat can be served. Bon appetit!

Potatoes with meat step by step photo recipe

Ingredients:

Lamb (I used shanks and some other parts of lamb) -2 kg.
Veal - 1 kg.
Onions - 2 pcs.
Garlic - 1 head
Vegetable oil - 200 gr.
Seasoning for meat, any to taste, I used: coriander, ground black pepper, dried thyme, cumin.
Salt

Recipe for potatoes with lamb and veal meat baked in a cast iron cauldron. Before cooking, the meat is marinated in salt and spices, then the oil is heated in a cauldron, in which the potatoes and meat are quickly fried separately, and finally, the potatoes and meat are placed in the cauldron, where they are baked until fully cooked along with onions and garlic.

A simple way to cook baked meat with potatoes in a real cast iron cauldron. It is better to take medium-sized potatoes, if you use large ones, you need to cut them in half, you can use any meat you like, for example, to prepare the dish described below, I used lamb shanks and veal pulp, but you can take any parts, both with bones and and without them. So, we sorted that out, now I’ll describe how I prepared very tasty potatoes with meat baked in a cauldron!

We begin preparing a dish of potatoes and meat by processing and marinating the meat. Naturally, only the best and freshest meat will be used for such a dish, I was not too lazy to go to the market and buy the freshest lamb and a small, but dog, very expensive piece of veal... We wash the meat and cut it off at our discretion, whichever one doesn’t like. Personally, I “gave up” on the second one, the meat was so fresh that I decided to chew it along with all the films and veins... We continue... we put the washed meat on display, dry it (or just let the water drain thoroughly) and add a small amount of salt, rubbing salt all pieces of meat using your hands. In terms of size, the pieces of meat should be large in order to retain the juice during subsequent long-term cooking...

After all pieces of meat have been rubbed with salt, generously sprinkle the meat with black pepper,

Then, sprinkle the meat with spices and rub our meat thoroughly with them. In terms of proportions, everything is to taste, but if anyone is interested, I added: 1 teaspoon of coriander, about 1 teaspoon of ground black pepper, 1 teaspoon of dried thyme and about half a teaspoon of zirra.

Leave the meat, salted and rubbed with spices, to salt and become saturated with the aroma of spices for one hour (or better yet, 2-3), preferably in a cool place. Of course, it is advisable to cover it with something so that it does not become weathered during marinating. For example, you can cover the meat with a piece of foil or just a plastic bag. Another consideration - in theory, in principle, it is not necessary to salt and marinate the meat at all, but I wanted it to be baked already marinated, so that the taste would be more rich, but if someone doesn’t have a lot of time, you don’t have to waste it on marinating, I guess it will turn out delicious too!

While the meat is marinating, peel the potatoes, a couple of onions, and a head of garlic, and at the end of the allotted time for marinating the meat,

We set the cauldron on the fire (it was minus 30 outside, so I set the cauldron on gas), and pour about a glass of vegetable oil into it, and while it is heating up,

Wipe dry all potatoes and onions with a towel (either regular or paper),

Place the dried potatoes and onions in a separate container.

Well, as soon as the oil in the cauldron is very hot, we begin to fry our potatoes one by one, no more than 5 tubers at a time, until golden brown. Please note that the essence of this step is not to cook the potatoes, but to bake them until golden brown, and don’t be confused by the fact that the potatoes will remain raw inside... frying the potatoes takes about 5 minutes, no more!

We catch the baked potatoes of the first batch with a slotted spoon, transfer them to a separate plate, and immediately add a small amount of salt, wait 1-2 minutes to heat the oil, and put a new batch into the cauldron,

We fry all the potatoes in this way, and for a while we leave them in a deep plate to await their fate, and at this time, we begin to fry the meat!

Place the veal in boiling oil and

Bake it for 5 minutes on each side until golden brown (not until done!!!). Yes, it’s high time we explained why we do this... We first quickly fry the potatoes and meat until baked in order to retain their juice inside, so that during the subsequent baking of the potatoes and meat everything will remain inside...

Then we do the same with the chopped lamb,

And finally, fry the shanks until golden brown.

As soon as the potatoes and meat have been fried, we no longer need so much oil in the cauldron, so we use a ladle to almost completely scoop it out of the cauldron, leaving just a little oil (about 0.5 cm) on the bottom,

Next, the temperature of the fire under the cauldron needs to be reduced a little, and you can put potatoes in the cauldron at the very bottom - first,

Then the pieces of meat, which we have larger, and which we have with bones. The meat and potatoes can be topped with quartered onions at this point,

Then another layer of the remaining meat is laid out, which is already topped with garlic cloves. As soon as the potatoes and meat are placed in a cauldron and topped with onions and garlic, it must be covered with a wide dish in order to ensure that heat is retained during the baking process.

Next, just a little boiling water from the kettle is poured into the cauldron (no more than half a glass),

After which the cauldron is closed with a lid, and in this state the potatoes and meat should be cooked over moderate heat for about an hour and a half.

After the specified time has passed, open the lid, remove the dish and observe the potatoes and meat in approximately the same condition as shown in the recipe photo,

Place the potatoes and meat on a separate plate and immediately eat this aromatic dish hot. The potatoes should turn out crumbly and very baked, and the meat should be soft and juicy.

Well, this is a photo of the potatoes with meat that I heated up for myself the next day... it was of course tasty too, but it wasn’t very close compared to the potatoes and meat that you serve yourself from a cauldron immediately after preparing the dish! Bon appetit everyone, and good luck in preparing potatoes and meat baked in a cauldron!

Step-by-step recipe with photos

Today we have a classic version of the second course - stewed potatoes with meat in a cauldron. You can serve stewed potatoes for lunch and dinner, and even on a holiday table for a large company. Our hot dish is prepared quite simply, but there are only a couple of secrets that must be observed during the cooking process. If you do everything correctly, then in an hour and a half you will be able to feed your loved ones a tasty, satisfying and healthy hot meal.

Products are taken from the list. We need chilled lean veal, potatoes, onions, garlic, olive oil, large carrots, fresh dill.

In Uzbek

If you have a cauldron and a fire at your disposal, the question may well arise about how to stew potatoes and meat in a cauldron in an oriental manner.

For this dish, it is advisable to use a loin. The fat tail lard required by the recipe can be replaced with vegetable oil (about 150 g) or fresh lard. For 2 kilograms of meat you will need the following products:

potatoes - one and a half kilograms;
fat tail fat - about 300 g;
salt;
cumin.

How to stew potatoes and meat in a cauldron? Step-by-step recipe for an Uzbek dish:

Cut the meat into 200 gram pieces.
Peel the potatoes and, depending on their size, leave them whole or cut each one in half. Make cuts in it with a knife to better soak in the juice that forms during stewing.
Cut the tail fat into arbitrary small pieces and place in a cold cauldron. The bottom should be completely covered with lard.
Salt the potatoes, sprinkle with pepper and cumin, place on top of the lard. Do the same with meat. If there are pieces with bone, place them down and the flesh on top.
The cauldron should not be more than two-thirds full.
Cover with a lid and place over high heat. You can put a weight on the lid.
After 25 minutes, when the cauldron and its contents have warmed up, reduce the heat, but it should still be above average.
Simmer for at least two hours.

Remove the lid, remove the meat, place the potatoes on a large plate, which must be preheated. Place the meat in a cauldron, stir until it is saturated with juice and fat, then place on top of the potatoes. Pour the remaining oil over the dish and sprinkle with chopped herbs. Separately serve the onion, cut into rings, sprinkled with salt and sprinkled with vinegar.

If there was no tail fat and you had to cook with vegetable oil, then you need to pour it into a cauldron, put the onion in there and heat it up. After this, cool and add the potatoes.

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Calorie content of foods possible in the dish

Jacket potatoes - kcal/100g
Fried potatoes - 192 kcal/100g
Ripe potatoes - kcal/100g
Boiled potatoes - kcal/100g
Baked potatoes – kcal/100g
Mashed potatoes – 380 kcal/100g
Boar ham – 113 kcal/100g
Pork – lean roast – 184 kcal/100g
Pork - chop on the bone - 537 kcal/100g
Pork – shoulder – 593 kcal/100g
Pork - schnitzel - 352 kcal/100g
Fatty pork – 333 kcal/100g
Pork meat – 357 kcal/100g
Carrots - kcal/100g
Boiled carrots – kcal/100g
Dried carrots – 275 kcal/100g
Vegetable oil – 873 kcal/100g
Salt - kcal/100g
Water - kcal/100g
Onion – kcal/100g
Dry spices – 240 kcal/100g
Pepper - kcal/100g

Calorie content of foods: Potatoes, Pork, Onions, Carrots, Vegetable oil, Water, Salt, Pepper, Dry spices

Food preparation

You can cook potatoes with meat in a cauldron in different ways, but this dish is most juicy and tasty when the vegetables are added whole and the meat in large pieces. It is chosen in different varieties. It can be pork, beef or lamb. Pork or lamb shank and ribs are very tasty.

In addition to potatoes, you can prepare onions, carrots and garlic from vegetables. Potatoes are chosen in small sizes, but if there are only large ones, then after peeling they are cut in half. Small and medium potatoes are left whole. Onions and garlic are also peeled. Leave the garlic cloves whole and cut the onion into large rings.

Classic dish

In Russia, it is customary to stew potatoes with pork, but beef, chicken, lamb, and even beef and pork are also suitable.

For a kilogram of pork tenderloin you will need the following ingredients:

kilogram of potatoes;
0.25 l vegetable oil;
head of garlic;
two medium onions;
salt;
pepper;
seasonings to taste.

How to stew potatoes and meat in a cauldron? Step-by-step recipe with photos:

Light a fire, place a cauldron over it, heat it and pour in vegetable oil.
Scrape the meat with a knife, wipe it, cut into large portions.
Peel the potatoes, cut them into two halves or leave them whole, depending on the size.
Cut the onion into rings.
When the oil in the cauldron is hot, put onions and potatoes in it, fry briefly (about 5-7 minutes), then put into a bowl with a slotted spoon.
After the potatoes and onions, place the pork pieces into the cauldron for 10 minutes.
Remove half the meat from the cauldron and scoop out some of the oil. Add the potatoes, then the remaining meat and onions.
Peel the garlic, divide into cloves and throw them into the cauldron. Salt, pepper, add water (the amount depends on the required thickness of the dish - about a glass), cover with a lid and leave for an hour.

After an hour, turn off the fire, let the dish brew for a while, and you can sit down at the table. Potatoes with meat served with black bread and herbs.

Ingredients for cooking potatoes with meat in a cauldron:

Pork with fat – 600-700 g;
potatoes – 10-12 pcs. medium size;
onions – 3 large heads;
carrots – 1 large;
tomatoes in their own juice – 0.5 cans (or 3-4 fresh);
sunflower oil (I use refined) – 2 tbsp. l;
salt – 1 tsp. (taste);
ground black pepper – 0.5-1 tsp (add to taste);
dry bay leaf – 2 pcs;
water - about 3 glasses.

Stewed potatoes with meat in a cauldron - step-by-step recipe with photos

This time I had rather fatty pork, but that’s good - potatoes love fat, it won’t be superfluous at all. I washed the meat, dried it and cut it into large pieces so that each one had fat.

I immediately peeled and cut the vegetables: potatoes into pieces - neither large nor small, carrots into half circles, onions into large half rings. If you chop everything finely, then when stewing the vegetables will soften and you will get vegetable porridge.

She poured oil into the cauldron, heated it very hot and put in the pork. Fry for about ten minutes, until browned, over medium heat.

Do you see how the meat is fried? It is soft inside, and there is a crust on top - you need to fry it to such an extent. Pour out the onions and stir. Add more onion, it’s very good with fried and stewed meat!

I turned down the heat, and in about ten minutes the onion softened and gave off its flavor to the oil and meat.

Added carrots. I fried it for a short time, a few minutes.

I loaded the potatoes into the cauldron. Ours is crumbly and boils well, so I chop it coarsely. Mixed with meat, peppered, seasoned with paprika. I didn’t add any other spices, but you can cook it as you like, you can add ready-made seasoning. So, stirring, over a very low heat, I stewed the potatoes a little without adding water.

I poured boiling water to cover the potatoes completely. I added salt. I waited until it started boiling, covered it tightly with a lid and put the cauldron with potatoes and meat in the oven, it was already preheated to 180 degrees. I stewed for an hour.

I took it out - you see, the liquid almost did not evaporate. I tried the potatoes, they were already completely ready. I added tomatoes in their own juice, after mashing them with a fork. You can add tomato juice or sauce, diluted pasta. I put it in the oven again for another half hour, and lowered the temperature to 160 degrees.

Look at the photo of stewed potatoes with meat - I think it’s clear without words how delicious it turned out! As they say, you can’t pull it by the ears!

I didn’t even add any greens, just on the plates and on the table. I strongly recommend cooking potatoes with meat in a cauldron - the taste is completely different, much better than just stewing it in a saucepan.

If you liked the recipe, share the recipe on social networks

How to stew potatoes and meat in a slow cooker?

Such modern kitchen appliances allow you to partially automate and significantly speed up the process of preparing a delicious dish for lunch or dinner.

Preparation next.

Required Ingredients

For cooking, it is better to use lean pork or chicken fillet. The set of required products is shown in the table.

Ingredient	Quantity
Potato	1 kg
Pork pulp	0.5 kg
Onion	1 PC.
Carrot	2 pcs.
Sunflower oil	2 tbsp.
Tomato paste	30 g
Dill	1/2 bunch
Bay leaf	3 pcs.

Pork improves vision, promotes the removal of heavy metal salts from the liver, and takes part in the formation of blood cells. It is recommended to include it in your diet for people with ophthalmological or hematological pathologies.

Cooking method

The option with chicken fillet is suitable for dietary nutrition. This meat contains practically no fat and is easily absorbed by the body.

Prepare the dish as follows:

First, sunflower oil is poured into the multicooker container. On the control panel of the device you need to set the “Frying” mode.
Then cut the washed and dried meat into small pieces on a cutting board with a sharp kitchen knife.
Next, put pork slices into a heated container with vegetable oil and fry until golden brown.
The onions and carrots are peeled and cut into small pieces of arbitrary shape. They can be chopped on a coarse grater.
When the meat is fried, chopped vegetables are poured into the bowl of the device and mixed thoroughly.
Duration of heat treatment – 15 minutes. in the “Frying” mode.
Then you need to peel and cut the potato tubers into large pieces.
Slices of root vegetables are poured into the multicooker container. You need to add water to it.
The contents of the bowl are salted, peppered, and seasoned with tomato paste.

Approximate extinguishing time is 40 minutes. After cooking, add bay leaf and dill. Before serving, leave the dish covered for 5-7 minutes.

What can I add?

Stewed potatoes with meat are seasoned with any spices. Curry, oregano or hot peppers will do.

Serving rules, decoration

This hearty dish goes well with pickled mushrooms, fresh vegetables, and light salads. Spinach leaves are used for decoration.

Recipe for stewed potatoes with meat in a cauldron

Potatoes stewed with meat in a cauldron is a very tasty and nutritious dish. Both pork and beef are perfect for this recipe. The most important thing is that the meat is stewed over low heat and does not burn to the bottom of the cauldron; to do this, you need to place it on a cold bottom and begin to stew immediately. The meat releases juice, in which it will be stewed in the future, and as a result it turns out not greasy and very juicy. Another highlight of this dish is the addition of corn, which adds a very pleasant sweetness to the meat and potatoes. I'm sure a lot of people will like this dish!

Potatoes with meat in a cauldron - 8 recipes for cooking on the stove, over the fire and in the oven

Potatoes with meat in a cauldron are equally wonderful on the stove or on an open fire. It seems that there is no longer a dish that could easily replace the first or second and be loved by children and adults. Even ladies who are passionate about counting calories will never refuse a plate of rich potatoes. At least in nature. It is worth writing down several popular recipes for this hearty dish.

The right recipe on the stove

In a cauldron on the stove, potatoes and meat come out delicious. The whole secret is in the cauldron: its thick walls retain heat perfectly, simmer, no worse than in a stove. It is not for nothing that smoke, pilaf, khashlama and other Asian dishes are prepared exclusively in this vessel.

It is better to use boneless meat - pork or veal.

For cooking we will need:

a hefty piece of boneless pork (preferably ham);
1.5 kg of potatoes;
large onion;
a little sunflower oil;
salt, spices to taste;
big carrot.

You can also add bay leaf. But the seasoning gives a characteristic bitterness, so this is not an essential component. Now let's start cooking.

If you want the dish to be reminiscent of the first one, to turn out “with a yushka”, add a little water to the cauldron.

Cooking steps:

Heat a cauldron on the stove and pour oil into it.
Fry pieces of meat, cut into large pieces (like shish kebab).
Add onions, carrots, cut into cubes.
Place potatoes cut into slices.
Mix. Pepper and salt.

Meat and vegetables should give juice, and then stew in it until soft, that is, ready. To do this, reduce the heat and simmer all the ingredients of the roast. Anyone who likes a fragrant crust at the bottom can turn the heat up higher at the very end of cooking and kind of fry the dish.

All that remains is to serve everything, placing it on a large flat dish or placing it on plates. It would be correct to supplement everything with fresh vegetables, herbs, and any tasty sauce.

With added mushrooms

With meat and mushrooms, potatoes turn out even more flavorful and certainly more satisfying. You don't have to buy mushrooms. Frozen honey mushrooms and salted milk mushrooms are also suitable. We recommend soaking the latter slightly in water to remove excess salt. And you most likely won’t need to add additional salt to the potatoes.

For cooking we need:

a large piece of boneless pork or beef (ham or pulp);
1.5 kg of potatoes;
large onion;
a little sunflower oil;
spices to taste;
large carrot;
mushrooms – 400 g;
a large bunch of greenery.

How to cook in the oven

You can stew potatoes in the oven directly in the cauldron. The result will be a juicy, slightly baked, and at the same time stewed dish. Braising in the oven imparts a special flavor that is difficult to achieve on the stove. We buy a juicy piece of fresh meat and start cooking!

Not all cauldrons come with a lid: if necessary, a piece of thick foil will fill its role.

What we will need:

a large piece of veal or lamb without bone;
1.5 kg of potatoes;
one onion;
sunflower oil – 100 ml;
spices, salt;
glass of water;
carrot;
a large bunch of greenery.

How to prepare:

Cut potatoes, meat, onions, carrots into large pieces.
On the stove, heat the oil in a cauldron and lightly fry all the ingredients.
Fill with water, add some salt, and place in an oven preheated to 220 degrees.
Leave for about 60 minutes.
If you feel that the potatoes are running away, reduce the temperature to 180 degrees.
At the end, be sure to add herbs and a little crushed garlic.

Place on deep ceramic plates and eat, savoring it! Believe it or not, it’s very tasty to top such potatoes with sour cream or any creamy sauce, only homemade.

Potatoes with meat in a cauldron on a fire

You will say that everything turns out much tastier over a fire. There is some truth in this. But potatoes, and even meat, stewed over an open fire are a classic of the camping genre. The best thing about outdoor cooking. Let's teach you how to cook correctly!

If you are going to bring potatoes into the wild, then take the white variety: they are crumbly and tasty; We'll leave the pink ones at home for soup.

Required components:

pork – ham or neck – 1 kg;
potatoes – 2 kg;
500 ml water;
salt, pepper to taste;
70 ml vegetable oil.

Cooking steps:

In nature, as you know, there is no time for frills. Fresh air, the smell of a fire - these are the main seasonings for potatoes. So let's start by cleaning it.
While the wood is burning, cut the meat into cubes.
Fry the potatoes and meat together at the bottom of the cauldron.
If you have onions, add them too, but if you don’t, it doesn’t matter. We'll make do with what we have.
Turn on the heat and simmer until done, stirring occasionally.
Women are not very good at understanding what the right fire should be for cooking. Let's call the men for help: the fire under the cauldron should not burn too hot.
Simmer until done.

All that remains is to gather around the fire, put everything on plates, celebrating a good moment and a wonderful hearty dinner.

Cooking in Uzbek

Potatoes are the second bread not only in Russia. In Uzbekistan, they also very often prepare stewed potatoes and stew them with meat in a cauldron.

There, in general, a cauldron is a universal utensil, and they love it for its large volume and thick walls: the food turns out to be completely special.

The highlight of Uzbek-style potatoes, of course, is a special set of spices and one more nuance: first the potatoes are fried with onions, and only then they are stewed.

In Asia they use a special onion - it is sweetish and not at all pungent; that’s what it’s called: Uzbek onion; Here you can find it at vegetable markets where residents of sunny Asia sell it.

What we need:

2 kg potatoes,
2 large onions;
a large piece of lamb;
500 ml water;
100 ml vegetable oil;
cumin seeds, a pinch of red pepper;
salt to taste.

Additionally, we will prepare a large green radish, a large carrot for the salad and a red onion for the salad: Uzbeks adore this salad and always eat it with pilaf, potatoes, smoke and other national dishes.

The step-by-step instructions look like this:

Cut potatoes and meat into large cubes.
Chop the onion into half rings.
Heat the oil in a cauldron and fry the onion until golden brown.
Add potatoes, meat, cumin, pepper, salt and fry everything together again.
Add water and simmer until the lamb fibers become soft.

While the meat is stewing, make the salad. To do this, cut the radishes and carrots on a thin long grater (vegetable peeler), chop the onion into half rings, add salt and lightly knead everything so that the juice is released.

At the end, sprinkle with vinegar, vegetable oil, and you can sprinkle with pepper.

Don't forget to serve the meat with a large bunch of greens! In Asia they simply adore her! All that remains is to wish each other “ekimli ishtakha” - this is how “bon appetit” sounds in Uzbek.

In tomato sauce

With the addition of tomato, you get an interesting spicy version, reminiscent of basics, but without pickles (although you can always add them). In season, use ripe tomatoes, and in winter, a good quality paste will do.

What do we need:

1 kg potatoes,
1 onion;
piece of lean pork – 500-600 g;
100 ml water;
2 tbsp. l tomato paste;
spices, salt to taste;
vegetable oil for frying.

How we will cook:

Cut the potatoes into cubes and prepare pieces of pork of the same size.
Cut the onion into large cubes.
Heat the cauldron on the stove, pour a little oil into it and fry the onions, meat, and potatoes.
Dissolve tomato paste in water.
Let's pour it over the meat.
Let's simmer everything until ready.

Sprinkle the finished potatoes with parsley or any other herbs. And we eat it with fresh Borodino bread and any vegetable salad or pickled cucumbers for a bite.

It’s incredibly healthy to eat potatoes with herring and sprat: we’ll put it on black bread and eat it as a bite.

Chicken legs with grapes and apples

How to stew in a cauldron

Stewed potatoes with meat in a cauldron will be delicious even with ordinary budget chicken. Sometimes she helps out when family funds are limited. Pink meat is suitable for this dish - thighs or drumsticks. We will cut them into large pieces.

The cooking steps look like this:

Cut the potatoes into cubes, chop the chicken into large pieces.
Chop the onion into cubes.
Heat the dishes on the stove, heat the oil in it, and then fry the onions, chicken and potatoes.
Fill everything with water and simmer until the potatoes and meat become soft.

You can always add carrots, bell peppers, eggplants, zucchini, and tomatoes to this recipe. The result will be a surprisingly tender and rich-tasting stew.

It's perfect even when cold!

Amazing roast in a cauldron

An interesting version of tender roast veal ribs is called “Ushnoe”. The dish is considered originally Russian, is prepared from meat and potatoes, and has nothing to do with ears in any form. Let's learn how to cook "ear"!

We prepare in stages:

Cut the potatoes into cubes, cut the ribs into pieces.
Chop the onion into half rings.
Heat the cauldron on the stove, heat the oil in it, and then fry the onions, chicken and potatoes.
Cut the potatoes into cubes, chop the chicken into large pieces.
Chop the onion into cubes.
Heat the cauldron on the stove, heat the oil in it, and then fry the onions, chicken and potatoes.
Fill everything with water and simmer until the potatoes and meat become soft.

Add coarsely chopped pepper, add water and simmer until the meat begins to slide off the ribs.

https://www.youtube.com/watch?v=1g_6ROGSoXg

The result is a thick, satisfying stew. Half first, half second. Fragrant, deliciously tender, and you can eat it spoon after spoon. It is clear that much will depend on the quality of the meat. Old beef is not good, look for young meat. Do not skimp on the greens, flavor the dish with sour cream, eat it as a snack with bread: do it the way it tastes good to you.

Potatoes and meat in a cauldron always come out well. Do you know why? The dish is extremely difficult to spoil! So you can safely entrust its preparation to your husband, and at this time get to dessert.

Source: https://CreativPortal.ru/kartoshka-s-mjasom-v-kazane-8-receptov-prigotovlenija-na-plite-na-kostre-iv-duhovke/

Potatoes with meat in a cauldron

In a cauldron you can not only fry and stew, but also bake! And not only on an open fire, but also on the stove! Potatoes and meat are not only tasty, but have a beautiful, presentable appearance. Therefore, the dish can be served both on an everyday and festive table. And believe me, there will always be people who like to taste it!

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Amazing roast in a cauldron

What we will need:

800 kg of potatoes,
one onion;
carrot;
900 g veal ribs;
300 ml water;
spices, salt to taste;
greenery;
large bell pepper;
vegetable oil for frying.

We prepare in stages:

Cut the potatoes into cubes, cut the ribs into pieces.
Chop the onion into half rings.
Heat the cauldron on the stove, heat the oil in it, and then fry the onions, chicken and potatoes.
Cut the potatoes into cubes, chop the chicken into large pieces.
Chop the onion into cubes.
Heat the cauldron on the stove, heat the oil in it, and then fry the onions, chicken and potatoes.
Fill everything with water and simmer until the potatoes and meat become soft.

Add coarsely chopped pepper, add water and simmer until the meat begins to slide off the ribs.

Step-by-step preparation

Prepare food. Wash and dry the meat. Peel the potatoes and leave them in cool water for now. Peel the garlic, carrots, and onions.

Prepare the slices. Leave the garlic and potatoes whole. / It is advisable to choose potatoes of the correct shape and the same, medium size. This way it will cook faster and the finished dish will have a more aesthetic appearance. Cut the onion into half rings and cut the carrots into cubes, not very finely. Also cut the meat into large, approximately equal pieces. Trying to leave a little lard or fat on each piece.

Before you start baking, you need to fry the potatoes one by one until golden brown. To do this, you must first heat the cauldron, pour in about 1 cup of refined oil and heat it well. Dry the potatoes well. Fry the potatoes 1-2 at a time so that the oil does not lose temperature.

Use a slotted spoon to remove the fried potatoes and immediately sprinkle them while hot with salt. Fry all the potatoes like this.

Dry and fry all the pieces of meat in the same way.

Stewed potatoes with meat in the oven in a cauldron

Potatoes and meat are the most popular products on the table, and their combination is simply an unsurpassed dish. This classic union is the main guest at family dinners, on the holiday table, etc. It is not only tasty, but also easy to prepare. Therefore, if you don’t have enough time to prepare a nutritious meal, prepare stewed potatoes with meat for your family. Everyone will like the dish and it won’t take much time.

There are many options for preparing potatoes with meat. It can be made on a baking sheet, in a frying pan, cauldron, pots, slow cooker, cast iron, etc. Each recipe has its own characteristics that make the dish individual. In addition, potatoes can be cooked with any type of meat: pork, beef, lamb, poultry, game, rabbit. You can also take minced meat, pulp, meat on the bone. The products can be pre-fried and then stewed, or you can immediately begin the stewing process. Stew foods in water, vegetable or meat broth, sour cream, tomato, wine, milk or a combination of these products. You can additionally add garlic cloves, onions, carrots, roots, tomatoes, small ears of corn, fresh or frozen green peas, aromatic spices and seasonings to the dish.

See also cooking meat with mushrooms in pots.

Calorie content per 100 g - 387 kcal.
Number of servings - 3
Cooking time - 2 hours 15 minutes

Ingredients:

Potatoes - 6 pcs.
Allspice peas - 4 pcs.
Ground black pepper - a pinch
Drinking water - for extinguishing
Bay leaf - 2 pcs.
Salt - 1 tsp. or to taste
Vegetable oil - for frying
Meat - 400 g

Delicious stewed potatoes with beef meat in a frying pan

This nutritious and flavorful dish will be a wonderful family dinner. The energy value of 100 g of beef is 192 kcal.

How to stew potatoes with meat? A simple recipe for cooking in a frying pan.

It contains large quantities of thiamine, pyridoxine and other vitamins.

Ingredients

Beef is rich in potassium, phosphorus, and sodium.

To prepare 6 servings of stewed potatoes with this meat you will need:

onions – 1-2 pcs.;
beef tenderloin – 0.7 kg;
carrots – 1-2 pcs.;
potatoes – 1 kg;
tomato sauce or ketchup – 2 tbsp;
bay leaf – 2-3 pcs.;
sunflower oil – 75-100 ml.

Beef is rich in collagen and elastin, which improve skin condition, strengthen interarticular ligaments, and give flexibility to tendons.

Step-by-step preparation

This meat is considered dietary, so you don’t have to worry about weight gain. The largest amount of protein compounds is contained in tenderloin.

How to stew potatoes and meat in a frying pan:

First you need to rinse and dry the beef tenderloin.
Then the meat is cut into large pieces and placed in a frying pan heated on a gas stove with vegetable oil. Beef slices are fried until golden brown.
Then the vegetables are washed, peeled and chopped. They are poured into a frying pan with meat and mixed. You need to add water so that the dish simmers and does not fry.
Heat treatment takes approximately 30 minutes. It is necessary to stir the contents of the pan periodically to prevent it from burning.
Next, the dish is salted, peppered, seasoned with tomato sauce or ketchup.

After cooking, add bay leaf and spices to the stewed potatoes with beef. Turn off the burner and let the dish sit under the lid for 7-10 minutes. before use.

What else should I add?

A great option is red peppers and tomatoes. Suitable spices include ginger powder, paprika, and thyme.

Serving and decoration

Potatoes and beef stewed in a frying pan go wonderfully with cauliflower soup and homemade pickles. This dish is decorated with basil leaves and leek stalks.