Potatoes stewed with meat and mushrooms in the oven, saucepan and pan

Mushrooms, like meat, contain a lot of protein. Therefore, stewed potatoes with meat and mushrooms is a very satisfying dish, suitable for a high-calorie “men's lunch”. If you prefer a lighter food, it is better to use turkey or chicken breast as the meat component, and replace half of the mass of potatoes indicated in the recipes with courgettes.

Potatoes stewed with meat and mushrooms in a pan

Stewed potatoes with meat and mushrooms according to this recipe are perfect for an autumn dinner - this is a hearty, tasty and warming dish.

Ingredients:

  • potatoes - 5-6 pcs.
  • onion - 1 pc.
  • carrots - 1 pc.
  • mushrooms - 200 g
  • meat (veal or chicken) - 350 g
  • broth or water - 750 ml
  • bay leaf - 1-2 pcs.
  • salt, pepper - to taste
  • vegetable oil - for frying

1. Wash, peel and cut the vegetables into cubes. Cut the champignons into four parts, or cut into thin slices.

2. Wash the meat and cut into small pieces ..

3. Heat vegetable oil in a frying pan and fry the meat for 2-3 minutes, stirring constantly.

4. Add chopped mushrooms and vegetables, fry for 1-2 minutes.

5. Pour in hot brothso that it completely covers the vegetables, and add the spices.

6. Reduce heat, cover the pan with a lid and simmer potatoes with meat and mushrooms for about half an hour.

Stewed potatoes with mushrooms and meat in a saucepan

To prepare stewed potatoes with mushrooms, we need:

  • 1.5-2 kg potatoes
  • 300g pork
  • 300g champignons
  • salt
  • sunflower oil
  • 1 large carrot
  • 2 onions
  • ground black pepper
  • black peppercorns
  • seasoning for potatoes
  • seasoning Torchin 10 vegetables
  • Bay leaf

Wash the meat and cut into small pieces, peel 1 onion and chop finely.

Heat sunflower oil in a frying pan and fry the meat, when it is slightly browned, put onions to it and also fry.

Wash the mushrooms, cut into small pieces and fry in sunflower oil.

Peel, wash and dice the potatoes. Peel and finely chop the second onion, peel the carrots, wash and grate.

Mix potatoes with meat, mushrooms, chopped onions and carrots, salt and pepper, add your favorite seasoning (for example, Torchin 10 vegetables), seasoning to potatoes, 2 bay leaves, 2-3 black peppercorns.

Pour the potatoes into a saucepan (or better in a cauldron), pour water (it should slightly cover the potatoes).

Let the potatoes boil, reduce the gas and cook over low heat until tender. The potatoes should boil and the water should boil completely. Simmer potatoes for 30 minutes.

It is very tasty to eat such potatoes with pickled or canned tomatoes or cucumbers.

Stewed potatoes with dried mushrooms, cabbage and meat in the oven

Ingredients:

  • 0.4 kg of meat;
  • 5-6 potatoes;
  • 300 grams of dried mushrooms;
  • onions, carrots;
  • 0.6 kg of cabbage;
  • 5 tomatoes;
  • spices, oil.

Preparation:

1. Cut the meat into cubes or cubes, sprinkle with spices, salt, mix and leave to marinate for half an hour. You can let it stand for longer. Soak dried mushrooms and let stand. Cut the mushrooms into strips.

2. Next, to cook potato stew with dried mushrooms, meat and cabbage, peel all vegetables. Cut carrots with cabbage and onions into strips, potatoes into cubes or sticks.

3. Scald tomatoes in boiling water, then put in cold water and remove the skin. Cut into cubes.

4. Lubricate the pot or mold from the inside with oil, it is better to take a slice of creamy. Put the meat marinated in spices.

5. Now we spread the onions and carrots, then pieces of potatoes, mushrooms, cabbage on top, and then tomatoes. Each layer should be lightly sprinkled with spices. Put a bay leaf and 2-3 black peppercorns on top of the tomatoes. You do not need to immerse them.

6.Cover with a lid or stretch the foil, put in the oven at 180 ° C for 70-80 minutes. When serving stewed potatoes with meat, mushrooms and cabbage, sprinkle the dish with herbs.

Stewed potatoes with meat, dry mushrooms and yogurt

Ingredients:

  • 1 large potato
  • 50 g dry mushrooms,
  • 200 g of meat (to your taste),
  • 2 tsp lemon juice
  • 1 tbsp. a spoonful of low-fat natural yogurt,
  • parsley,
  • salt,
  • ground black pepper.

Soak dry mushrooms and stew. Cut the meat into small cubes, add to the mushrooms, simmer for min. 10. Cut the potatoes into small slices and add to the pan. Mix all the ingredients and place with the stewed potatoes, let it simmer for another 15 min. When serving, sprinkle the dish of stewed potatoes with meat and dried mushrooms with herbs

Potatoes stewed with meat and forest mushrooms in a slow cooker

Ingredients:

  • potatoes - 500 grams;
  • pork tenderloin - 300 grams;
  • forest mushrooms - 200 grams;
  • sour cream - 2 tablespoons;
  • onion - 1 piece.

Finely chop the onion. Rinse the forest mushrooms well, peel the oyster mushrooms from the stalks, remove the skin from the cap of the champignons. Place the onions and mushrooms in a multicooker bowl. Select the "Fry" mode. Roasting time 10 minutes.

When the mushrooms and onions are fried, add the meat. It is best to use a pork tenderloin or shoulder blade. You can also take beef for this dish. Fry the meat for another 10 minutes along with mushrooms and onions.

We clean the potatoes and cut them into large pieces. We put potatoes with meat with mushrooms.

We close the lid of the multicooker, and turn on the red "Stew". Simmer potatoes with mushrooms and meat in a slow cooker for 20 minutes.

Add sour cream, spices to taste. Bay leaf, black pepper, salt. Select the extinguishing mode again. The cooking time for potatoes stewed with meat and forest mushrooms is 35-40 minutes. During this time, you can stir the ingredients once or twice.

Stewed potato recipe with meat, mushrooms and sour cream

First of all, prepare the following foods:

  • 300 g of champignons;
  • for frying, you need a little sunflower oil;
  • 300 g pork - tenderloin;
  • 10 potatoes;
  • a mixture of peppers and salt to taste;
  • one piece of carrot and one onion;
  • 3 tbsp. spoons of sour cream.

Cooking process:

1. Let's prepare the meat. We begin the preparation of stewed potatoes with meat with the direct preparation of pork, this is the main ingredient of the dish. We cut it into small pieces, immediately salt, season with a mixture of peppers and place it in the refrigerator for half an hour to marinate.

2. We prepare all the other grocery components. Peel the potatoes and cut them into cubes, and you also need to add some salt. All ingredients must first be put in separate bowls. Now wash and peel the mushrooms, then cut into quarters. Salt them a little too. Cut the onion into rings, and rub the prepared clean carrots on a coarse grater.

3. Frying meat and mushrooms. Marinated meat and chopped mushrooms should be fried separately in a skillet.

4. For cooking stewed potatoes with mushrooms and in the meat oven, put all the prepared ingredients in a pot. First, put the fried meat on the bottom of the pot, then lay the mushrooms on top of it in a layer and at the very end lay out the potatoes. At this stage of cooking potatoes with meat and mushrooms, add a little boiled water to the pot, the potatoes should be almost completely covered with water. Now you can put the carrots and onions on top and cover all the products with a layer of sour cream.

5. The process of stewing dishes. Put the pot with the dish in an oven preheated to 150 degrees and periodically check its readiness. If the pots are small, then the finished dish can not be laid out on the plates, but put on the table just like that. Peking cabbage salad is ideal for this stew of potatoes with meat, mushrooms and sour cream.

Stewed potatoes with meat, cabbage and pickled mushrooms

Ingredients:

  • 500 grams of cabbage;
  • 1 jar of pickled mushrooms;
  • 500 grams of potatoes;
  • 400 grams of meat;
  • oil, spices;
  • bulb;
  • 3 spoons of tomato.

Preparation:

1.Cut the meat into a long straws and fry with butter in a cauldron until golden brown.

2. Add onion cut into half rings to it, fry for a minute and spread the shredded cabbage.

3. Immediately put the potato slices, mix and cover.

4. Simmer in your juice for 15 minutes.

5.Drain the brine from champignons or any other pickled mushrooms, cut into slices or cubes.

6. Mix mushrooms with tomato paste, add 100 ml of water, salt, pepper and pour into the cauldron.

7. Cover and simmer the dish again until the end. We focus on the softness of the potato, as it cooks longer than the rest of the ingredients under the influence of tomato acid.

Stewed potatoes with hare and mushrooms

Ingredients:

  • 4 kg of hare (better back),
  • 200 g lard,
  • 500 g sour cream
  • 200 g roastable mushrooms,
  • 3 tbsp. spoons of wine vinegar,
  • 1 glass of dry red wine
  • 1 tbsp. a spoonful of sugar
  • 1 PC. sweet red pepper,
  • 3 tbsp. tablespoons of wheat flour,
  • 2 onions,
  • 2 carrots,
  • 3 pcs. carnations,
  • 3 bay leaves,
  • 4 things. allspice,
  • 1 liter of water
  • 2-3 heads of garlic,
  • 200 g pork
  • 200 g zucchini zucchini.

Prepare the marinade: Mix water with wine vinegar, add bay leaf, black peppercorns, salt, sugar, boil and cool.

Butcher the hare. Chop the onions, chop the garlic. Mix the meat with onion and garlic, pour over the marinade and leave for 12-24 hours. Boil pork broth in 1 liter of water. Fill the marinated meat with bacon, roll in flour and fry in a hot skillet in oil until golden brown. Cut the mushrooms, zucchini (zucchini) and bell peppers into slices, carrots into slices. Put the meat in the rooster, put sliced ​​mushrooms, carrots, peppers, zucchini in layers on top. Mix sour cream with flour and pour the contents of the rooster with this mixture. Then add pork broth, add spices: allspice, cloves and dried herbs, pour wine and simmer until tender.


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