Braised beef with potatoes and mushrooms. Stewed potatoes with meat and mushrooms

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

You can choose the right recipe for stewed potatoes with meat and mushrooms on this page. It offers options with cabbage and sour cream, forest and cultivated mushrooms, and other ingredients. Try to cook this dish in the oven and in the brazier, in the pan and in the cauldron. Everywhere you will get an unusual and refined taste. Experiment and choose the most suitable recipe for your family.

Stewed potatoes with meat, mushrooms and cabbage

1 duck, 100 g salted lard
800 g sauerkraut
5 - 6 dried mushrooms (preferably white)
5 potatoes (small)
1 cup sour cream
1 st. a spoonful of flour
salt to taste.
For marinade:
500 ml table vinegar
1 parsley root
1 carrot
1 bulb
7 - 10 bay leaves
1 teaspoon cloves
1 st. a spoonful 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 ones. Grate the plucked and gutted carcass with salt and dip in the marinade for 2-3 hours. Stuff duck salted fat. Place on a baking sheet and fry, basting with oil, until tender.

Marinade preparation. For 500 ml of table vinegar - 1 tbsp. spoon (with top) of salt. Finely chop parsley, carrots, onions, mix, add red pepper, bay leaf, cloves (cinnamon, cardamom, garlic - optional); total dry mixture should be a tea glass. Boil with vinegar and cool.

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

Stewed potatoes with mushrooms and meat in the oven

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

Stewed potatoes with mushrooms and meat in the oven is cooked either in pots or in a large brazier. Peel and wash vegetables. Cut potatoes and carrots into large pieces, and chop the onion. Peel the apples from the skin and core and cut into large slices.

Cut the carefully processed bird 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.

Then put the meat with vegetables into portioned ceramic 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). 7 - 10 minutes before readiness, add stewed cabbage.

Stewed potatoes with forest mushrooms and meat

1 duck carcass
7 - 9 potatoes
¼ fresh cabbage
200 g forest mushrooms
1 bulb
1 carrot
1 parsley root
1/2 cup tomato puree
1 st. a spoonful of flour
2 - 3 bay leaves
5 - 7 black peppercorns
salt to taste.

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

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

Put the meat into refractory clay pots, pour in a little 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 potatoes into slices and fry in duck fat. Grind onions, carrots, mushrooms, cabbage and parsley root and also lightly fry in the fat in which the duck was fried.

At the end of the stewing, add the fried vegetables, mushrooms, bay leaf, peppercorns to the pots with meat, pour in the tomato puree, put it back in the oven 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 dried mushrooms

In order to prepare perkelt, you will need to take:

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

Potato stew with meat and dry mushrooms is prepared as follows: prepared pork, veal or lamb are cut into pieces. Onions are sautéed, sprinkled with red pepper, crushed garlic, tomato puree are added and knead well. Then add a small amount of water, bring to a boil. Sliced meat, mushrooms, diced potatoes are put into 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 the stew, potatoes with meat are added chopped Bell pepper, fresh tomatoes or lecho and bring to readiness.

Transcarpathian krucheniki: stewed potatoes with dried mushrooms and meat

550 g pork (pulp)
20 g dried mushrooms
5 potato tubers
2 eggs
60 g onion
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 tender, put on a sieve and pass through a meat grinder or finely chopped, dividing into two equal parts.

Finely chopped onion is sautéed for 1/2 portion of lard. Browned onions, chopped hard-boiled eggs are added to one part of the mushrooms, salted and everything is mixed well.

Pieces of pork beat off, salt and pepper.

Minced mushrooms are placed in the middle of the meat, rolled up, tied with a thread and stewed.

At the end of the quenching, the krucheniki are poured with mushroom broth and stewed over low heat until half cooked.

Along the edges in a container where the meat is stewed, put potatoes, cut into cubes.

Stewed potatoes with krucheniki must be covered with a lid and let it brew a little.

The threads are removed from the finished twisters.

For gravy, fry onions in lard, mix with the second part of the mushrooms, add sautéed flour, tomato puree, dilute with mushroom broth, bring to a boil.

After 4–5 min. remove from heat and add sour cream, season with spices, bring to a boil again.

Before serving, the krucheniki are divided into portions, poured with sauce and thickly sprinkled with finely chopped parsley, the garnish is served separately.

Stewed potatoes with meat, mushrooms and sour cream

For 1/2 kg of lamb approximately:

800 g potatoes
300 g mushrooms
1 piece carrot
parsley
1 turnip
1 onion
a tablespoon of vegetable oil
sour cream 500 ml
1 bay leaf.

In order to cook stewed potatoes with meat, mushrooms and sour 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 more minutes and put in a cast-iron pan. In the pan where the lamb was fried, pour a little water, about 1/2 cup, boil and pour into a saucepan, add another 450 milliliters of water, 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 prepared in the same way. The composition of vegetables may vary. Instead of turnips, it is good to take sweet peppers.

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

Stewed potatoes with meat, mushrooms and cabbage

Ingredients:

1 duck
100 g salted lard
800 g sauerkraut
5 - 6 dried mushrooms (preferably white)
5 potatoes (small)
1 cup sour cream
1 st. a spoonful of flour
salt to taste.

For marinade:

500 ml table vinegar
1 parsley root
1 carrot
1 bulb
7 - 10 bay leaves
1 teaspoon cloves
1 st. a spoonful 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 ones. Grate the plucked and gutted carcass with salt and dip in the marinade for 2-3 hours. Stuff the duck with salted lard. Place on a baking sheet and fry, basting with oil, until tender.

Stewed potatoes with mushrooms and meat in the oven

Ingredients:

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

Stewed potatoes with mushrooms and meat in the oven is cooked either in pots or in a large brazier. Peel and wash vegetables. Cut potatoes and carrots into large pieces, and chop the onion. Peel the apples from the skin and core and cut into large slices.
Cut the carefully processed bird 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.
Then put the meat with vegetables into portioned ceramic 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). 7 - 10 minutes before readiness, add stewed cabbage.

Stewed potatoes with forest mushrooms and meat

Ingredients:

1 duck carcass
7 - 9 potatoes
¼ fresh cabbage
200 g forest mushrooms
1 bulb
1 carrot
1 parsley root
1/2 cup tomato puree
1 st. a spoonful of flour
2 - 3 bay leaves
5 - 7 black peppercorns
salt to taste.

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

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

Perkelt: stewed potatoes with meat and dried mushrooms

In order to prepare perkelt, you will need to take:

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

Potato stew with meat and dry mushrooms is prepared as follows: prepared pork, veal or lamb cut into pieces. Onions are sautéed, sprinkled with red pepper, crushed garlic, tomato puree are added and knead well. Then add a small amount of water, bring to a boil. Sliced meat, mushrooms, diced potatoes are put into 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 the stewing, potatoes with meat are added chopped sweet peppers, fresh tomatoes or lecho and brought to readiness.

Transcarpathian krucheniki: stewed potatoes with dried mushrooms and meat

Ingredients:

550 g pork (pulp)
20 g dried mushrooms
5 potato tubers
2 eggs
60 g onion
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 tender, put on a sieve and pass through a meat grinder or finely chopped, dividing into two equal parts. Finely chopped onion is sautéed for 1/2 portion of lard. Browned onions, chopped hard-boiled eggs are added to one part of the mushrooms, salted and everything is mixed well. Pieces of pork beat off, salt and pepper. Minced mushrooms are placed in the middle of the meat, rolled up, tied with a thread and stewed. At the end of the quenching, the krucheniki are poured with mushroom broth and stewed over low heat until half cooked. Along the edges in a container where the meat is stewed, put potatoes, cut into cubes. Stewed potatoes with krucheniki must be covered with a lid and let it brew a little. The threads are removed from the finished twisters. For gravy, fry onions in lard, mix with the second part of the mushrooms, add sautéed flour, tomato puree, dilute with mushroom broth, bring to a boil. After 4–5 min. remove from heat and add sour cream, season with spices, bring to a boil again. Before serving, the krucheniki are divided into portions, poured 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 lamb about 800 g potatoes
300 g mushrooms
1 piece carrot
parsley
1 turnip
1 onion
a tablespoon of vegetable oil
sour cream 500 ml
1 bay leaf.

Calories: Not specified
Time for preparing: Not specified

Stewed potatoes with meat and mushrooms is a universal recipe that can be prepared as a first course (you just need to add more broth) and as a very satisfying second course. It is not worth making any changes to this recipe, it is very simple, verified for years, if not decades, and popular in any season. Serve well with stewed potatoes with meat, and in winter, get jars of preparations or put a plate of sauerkraut, crispy barrel cucumbers or on the table. Well, how did your appetite work up? Let's go cook then!

Ingredients:

- Meat (pork in the recipe) - 400 gr;
- potatoes - 1 kg;
- champignons - 200 gr;
- bow - 3 pcs;
- carrots - 1 pc;
- salt - to taste;
- black pepper, ground paprika - 0.5-1 tsp each (to taste);
- bay leaf - 2 pieces (break);
- vegetable oil - 3 tbsp. spoons;
- water or broth - as needed;
- fresh or frozen greens - for serving.

How to cook with a photo step by step

We take pork not quite lean, fat in this dish will not be superfluous at all. On the contrary, it will give a good fat and a mild taste. We cut the meat into not very large pieces. Salt, season with two types of pepper - black and paprika. Stir, leave for a while soaked in spices.

We cut the onion coarsely so that it does not turn into gruel during stewing. We also cut carrots coarsely, into segments, circles or large strips.

Highly important point, which is worth paying attention to - a variety of potatoes. If possible, choose potatoes that boil well. The thickness and taste of the finished dish depends on how it is boiled. Ideally, the potato wedges should be so soft that they break easily when pressed and almost turn into a puree. There is a lot of starch in such potato varieties, be sure to check with the seller in the market or in the store how well this or that potato variety is boiled. To stew the potatoes, cut the potatoes into medium-sized pieces. Mushrooms cut into 2-4 parts, if small, then leave whole.

We heat up a little oil (1-2 tbsp. L), spread the meat. Fry over medium-high heat, stirring. Bring the meat to a golden brown, but do not fry too much. It will take 10-12 minutes to fry.

Add the rest of the oil and put the onion to the meat. Stir, fry for another 5-6 minutes, until the onion brightens. Reduce the heat to medium-low, otherwise the onion will burn.

Add carrots to a pot or pan with fried meat and onions. Mix everything, fry for two minutes.

Sprinkle potatoes with meat and vegetables. Do not pour water or broth yet. Stir vegetables and meat for five minutes, potatoes should be saturated with fat and spices.

Now you can pour in boiling water or broth, salt to taste. How much liquid to add - decide according to the situation, it depends on how well the potatoes are boiled and how thick you want to get the finished dish. We cover the dishes with a lid, simmer the potatoes with meat for 20-30 minutes until the meat and potatoes are ready. Stir twice during the cooking process. 10 minutes before readiness, add chopped mushrooms and bay leaf, broken into pieces.

Stew potatoes with meat and mushrooms until fully cooked. After adding the mushrooms, it is enough to mix once and leave to simmer over low heat. We lay out the finished potatoes on plates and serve hot, sprinkled with herbs. Enjoy your meal!

Author Elena Litvinenko (Sangina)

Potatoes are generally recognized as the "second bread" in our country, being an ingredient in most dishes. Stewed, boiled, fried, baked - the variety of forms of preparation has no equal among other products. Brought to Russia about three centuries ago from Europe, potatoes immediately fell in love with even the most sophisticated gourmet. It goes well with any vegetables and is a wonderful side dish for sauces, meat and fish dishes. In addition to taste, the vegetable is an indispensable source of elements necessary for the body.

First of all, potato tubers are a source of carbohydrates, fiber and protein, while containing a minimum amount of fat. The high content of vitamin C, B6, potassium, folic acid and lutein has a good effect on the condition of the heart, the formation of erythrocytes and leukocytes in the blood, the condition immune system and plays an important role in eye health. A vegetable is 78% water, the lion's share of the remaining mass is starch.

The first and most important function of starch in the human body is maintaining blood sugar levels. The results of numerous studies have proven that the use of potato starch increases the sensitivity of patients to insulin concomitant in the fight against metabolic syndrome.

The action of starch is similar to prebiotics that nourish beneficial bacteria in the body - restoration of intestinal microflora. This is achieved through the development fatty acids during fermentation in the intestine. A low gluten content is important for people with gluten intolerance.

However, there are also negative aspects:

Of the variety of nutrients and minerals, starch contains only carbohydrates. With increased consumption of this product in the body, various disorders are possible due to a deficiency of vitamins and trace elements.
Potato starch is made up of several components, one of which is amylose - considered undesirable for the body. Recently, on the shelves of shops you can find genetically modified varieties of potatoes, the amylose content of which exceeds the permissible norm. To avoid the development of various diseases, use only a natural product.

Features and methods of preparation

Raw potatoes are an indispensable source of many useful elements for the normal functioning of the body. However, during heat treatment, the vegetable loses some of its properties, so it is important to choose the right way to cook potato dishes.

Cooking methods:

The choice of cooking method depends on your personal preferences. If you are trying to take care of the diet of your family and friends, add potato dishes to your usual list - your loved ones will be delighted.

Popular and simple recipes

When studying various recipes, you should pay attention to beneficial features its constituent ingredients. Consider the most popular and delicious recipes cooking potatoes.

Cooking takes about an hour, but the result is worth it. Delicate fragrant potatoes with pieces of meat - a hearty second course that will delight the whole family. The taste of the finished product is influenced by many factors:

dishes - you can stew in pots, a cauldron or an ordinary saucepan. It is highly not recommended to use aluminum or tin pans in the cooking process;
method of cutting ingredients;
the order of bookmarking products;
potato variety, etc.

The most delicious dish will turn out with the addition of forest mushrooms: boletus, porcini, oil, giving the dish an unforgettable aroma. Before direct stewing, it is necessary to boil them.

Ingredients:

Potatoes - 8 pcs.
Pork tenderloin - 400 g.
Champignons - 400 g.
Onions, carrots - 1 pc.
Bay leaf - 2 pcs.
Tomato paste - 2 tbsp. spoons.
Vegetable oil.
Salt, pepper, spices - to taste.

The stages of cooking delicious stewed potatoes with mushrooms and meat:

The dish goes well with various appetizers and salads of pickled or fresh vegetables. Enjoy your meal!

Everyone at least once tried stewed potatoes with mushrooms and sour cream. Forest mushrooms are best suited for cooking, especially in season. Do not be lazy and cook potatoes with fresh mushrooms - relatives will be delighted with the incredible aroma. Low-fat sour cream will reduce the number of calories to a minimum. If you like a thick gravy with a rich taste, feel free to use a homemade product.

Ingredients:

Potatoes - 5-6 pcs. medium size.
Carrot - 1 pc.
Onion - 1 pc.
Forest mushrooms (in our case, mushrooms) - 300 g.
Vegetable oil.
Sour cream - 150 ml.
Salt, pepper, spices - at your discretion.

Step by step description of the cooking process:

Stewed potatoes with meat and sour cream

A hearty, tender and fragrant dish will not leave anyone indifferent and will be an excellent dinner for the whole family. You can add various vegetables and spices to the dish according to your taste.

Ingredients:

Potatoes - 5-6 pcs.
Pork tenderloin - 500-600 g.
Onions and carrots - 1 pc.
Low-fat sour cream - 150-200 ml.
Vegetable oil.
Greens, spices and spices - to taste.

Stages of cooking stewed potatoes with meat and sour cream.

When your loved ones ask you to cook something new for dinner, not everyday, potatoes stewed with mushrooms and meat will come in handy. Products for the dish are almost always in the house, and the cooking process is quite simple, and the taste will really please each of your family members.

With a small amount of effort and time, a fragrant and hearty lunch or dinner is provided.

Ingredients

Pork - 300 g;
Mushrooms - 300 g;
Potatoes - 400 g;
Onion - 1 pc.;
Carrots - 1 pc.;
Salt - to taste;
Vegetable oil for frying;
Greens;
Water.

How to cook stewed potatoes with meat and mushrooms

We clean the potatoes, wash them, cut them into medium-sized cubes.

Mushrooms or any wild mushrooms, if necessary, clean, then wash well and cut into slices or cubes.

We wash the meat under running cold water and also cut into cubes so that the size is approximately the same as the previous ingredients.

Peel onions and carrots, wash well and chop. You don't need to grind too much. If you are too lazy to cut a carrot, you can grate it on a coarse grater, but it’s still better to make it into cubes.

Heat a little vegetable oil in a frying pan, put the meat there and fry over medium heat.

We remove the meat from the pan (or take another one) and sauté the onions and carrots. You can add a little flour, then the dish will turn out thicker.

We empty the pan again and separately fry the mushrooms until golden brown.

Now we put the potatoes with mushrooms, meat and vegetables in a saucepan and pour water so that it almost completely covers the dish.

Simmer for 40 minutes over low heat. While the potatoes are cooking, finely chop the parsley and dill.

Five minutes before readiness, put the chopped greens in a saucepan. When the stew with mushrooms and meat is ready, remove the pan from the stove and arrange the dish in bowls or serve in pots to better preserve the heat and aroma.