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You can prepare a delicious and nutritious dish at home using the simplest ingredients. For example, stewed potatoes with meat and mushrooms will be an excellent base for both lunch and dinner.

You can choose a suitable recipe for stewed potatoes with meat and mushrooms on this page. There are options with cabbage and sour cream, wild and cultivated mushrooms, and other ingredients. Try to cook this dish in the oven and in a brazier, in a frying pan and in a cauldron. Everywhere there will be an unusual and sophisticated taste. Experiment and choose the recipe that best suits your family.

Stewed potatoes with meat, mushrooms and cabbage

Ingredients:

• 1 duck
• 100 g salted lard
• 800 g sauerkraut
• 5 - 6 dried mushrooms (better than white ones)
• 5 potatoes (small)
• 1 glass of sour cream
• 1 tbsp. a spoonful of flour
• salt to taste.

For the marinade:

• 500 ml table vinegar
• 1 parsley root
• 1 carrot
• 1 onion
• 7 - 10 bay leaves
• 1 teaspoon of cloves
• 1 tbsp. spoon of red pepper.

Stewed potatoes with meat, mushrooms and cabbage can be cooked with the addition of fresh vegetables, but it will be tastier with sour. Grate the plucked and gutted carcass with salt and immerse in the marinade for 2 - 3 hours. Stuff the duck with salted bacon. Put on a baking sheet and fry, pouring oil, until tender.

Cooking the marinade. For 500 ml of table vinegar - 1 tbsp. spoon (top) salt. Finely chop parsley, carrots, onion, mix, add red pepper, bay leaf, cloves (cinnamon, cardamom, garlic - optional); the whole dry mixture should turn out to be a teacup. Boil with vinegar and cool.

Boil potatoes and dried mushrooms; pour mushroom broth into four glasses of sour cabbage, boiled with boiling water, add finely chopped, boiled mushrooms and potatoes to it, salt and cook for 30 minutes. Pour in a glass of sour cream and add flour fried in butter. Mix everything and simmer with the lid closed for another 15 minutes. Serving on the table, put on one side duck chopped into pieces, and on the other - stewed potatoes with cabbage. Decorate with herbs.

Stewed potatoes with mushrooms and meat in the oven

Ingredients:

• 1 kg goose or duck
• 3 tbsp. spoons of margarine or lard
• 200 g of mushrooms - champignons
• 1 1/2 tbsp. tablespoons of flour
• 4 - 5 potatoes
• 1 onion
• 2 - 3 carrots
• 2 apples
• 2 1/2 cups broth
• 250 g stewed cabbage
• ground black pepper and salt to taste.

1. Braised potatoes with mushrooms and meat in the oven are cooked either in pots or in a large brazier. Peel and wash the vegetables. Cut the potatoes and carrots into large pieces, and chop the onion. Peel and core the apples and cut into large slices.
2. Cut the carefully processed poultry carcass into pieces (two per serving), put in a pan with heated fat, add carrots and onions, lightly sprinkle with flour and fry until golden brown.
3. Then transfer the meat with vegetables to ceramic portioned pots, add raw potatoes, mushrooms and apples, sprinkle with salt and pepper, pour hot strained broth, put in the oven and simmer for 1 hour (goose - up to 1.5 hours). Add the stewed cabbage 7 - 10 minutes before readiness.

Stewed potatoes with wild mushrooms and meat

Ingredients:

• 1 duck carcass
• 7 - 9 potatoes
• ¼ part of cabbage fresh
• 200 g forest mushrooms
• 1 onion
• 1 carrot
• 1 parsley root
• 1/2 cup tomato puree
• 1 tbsp. a spoonful of flour
• 2 - 3 bay leaves
• 5 - 7 peas of black pepper
• salt to taste.

Singe the duck, gut, rinse thoroughly, chop into small pieces with a bone and salt.

In order to cook stewed potatoes with wild mushrooms and meat, you need to melt the fat removed from the duck carcass in a frying pan, put the duck pieces on it, brown them, sprinkle with flour and continue to fry for a few more minutes.

Put meat in fireproof clay pots, pour in some hot water, cover with lids, put in a heated oven and simmer over low heat for 30 minutes.

At this time, peel and wash vegetables and roots. Cut the potatoes into slices and fry in duck fat.Chop onions, carrots, mushrooms, cabbage and parsley root and also lightly fry in the fat in which the duck was fried.

At the end of stewing, add the fried vegetables, mushrooms, bay leaves, peppercorns to the pots of meat, pour in the tomato puree, put in the oven again and continue to simmer for about 30 minutes. Sprinkle the stewed potatoes with parsley and serve hot, removing the bay leaf.

Perkelt: stewed potatoes with meat and dry mushrooms

In order to prepare perkelt, you need to take:

• 600 g pork or 900 g veal or lamb
• 4 potatoes
• 300 g dried mushrooms
• 80 g lard
• 240 g onions
• 10 g garlic
• 60 g tomato puree
• 100 g tomatoes
• 160 g of sweet paprika or 100 g of lecho
• spices: salt, ground sweet red pepper to taste.

Stewed potatoes with meat and dry mushrooms are prepared as follows: the prepared pork, veal or lamb is cut into pieces. Saute the onion, sprinkle with red pepper, add crushed garlic, tomato puree and knead well. Then add a small amount of water, bring to a boil. Chopped meat, mushrooms, diced potatoes are placed in the boiling mixture, seasoned with spices and stewed under the lid, stirring from time to time and adding water in small portions. Before the end of stewing potatoes with meat, add chopped bell peppers, fresh tomatoes or lecho and bring to readiness.

Transcarpathian Krucheniki: stewed potatoes with dried mushrooms and meat

Ingredients:

• 550 g pork (pulp)
• 20 g dry mushrooms
• 5 potato tubers
• 2 eggs
• 60 g onions
• 20 g lard
• parsley

For gravy:

• 40 g dry mushrooms
• 40 g flour
• 20 g lard
• 160 g sour cream
• spices to taste.

Stewed potatoes with dried mushrooms and meat in this version are called Transcarpathian krucheniki.

Dry mushrooms are washed with warm water and soaked in cold water for 4–5 hours. Boil until cooked, thrown back on a sieve and passed through a meat grinder or finely chopped, dividing into two equal parts. Finely chopped onion is sautéed in 1/2 serving of bacon. Sauteed onions, chopped hard-boiled eggs are added to one part of the mushrooms, salt and mix well. Pieces of pork are beaten, salted and pepper. Mushroom minced meat is placed in the middle of the meat, rolled into a roll, tied with thread and stewed. At the end of stewing, poured over mushroom broth and stew over low heat until half cooked. Along the edges in the container where the meat is stewed, put the potatoes, cut into cubes. The stewed potatoes with tortilla need to be covered with a lid and allowed to brew a little. The threads are removed from the finished twists. For gravy, fry the onion on lard, mix with the second part of the mushrooms, add the sautéed flour, tomato puree, dilute with mushroom broth, bring to a boil. After 4-5 minutes. remove from heat and add sour cream, season with spices, bring to a boil again. Before serving, the tortilla is divided into portions, poured over with sauce and thickly sprinkled with finely chopped parsley, the garnish is served separately.

Stewed potatoes with meat, mushrooms and sour cream

Ingredients:

• For 1/2 kg of lamb, about 800 g of potatoes
• 300 g mushrooms
• 1 piece of carrots
• parsley
• 1 turnip
• 1 onion
• a tablespoon of vegetable oil
• onion
• sour cream 500 ml
• 1 bay leaf.

In order to cook stewed potatoes with meat, mushrooms and cream, you need to chop the lamb together with the bone into pieces, salt, pepper, lightly fry in a pan, sprinkle with flour, fry for a couple of minutes and put in a cast-iron pan. Pour a little water into the frying pan where the lamb was fried, about 1/2 cup, boil and pour into a saucepan, add another 450 milliliters of water there, add sour cream and simmer, covered with a lid, for about twenty minutes. Then add potatoes, carrots, mushrooms, onions, turnips, peppers, bay leaves to the meat and simmer until tender. When serving, be sure to sprinkle with chopped herbs. Veal, chicken, rabbit are perfectly cooked in the same way. The composition of vegetables may vary.It is good to use bell peppers instead of turnips.