Today we will tell you how to cook stewed potatoes with beef. The uncomplicated combination creates a real culinary masterpiece, which, thanks to its delightful captivating aroma and rich taste, has forever taken the lead among the main dishes.
Stewed beef with potatoes - a recipe in a multivariate
Ingredients:
- beef pulp - 550 g;
- onion - 175 g;
- carrots - 175 g;
- potato tubers - 950 g;
- tomato paste - 60 g;
- vegetable oil refined;
- water filtered - 450 ml;
- garlic - 2-3 cloves;
- ground black pepper - to taste;
- salt - to taste;
- spicy herbs - to taste;
- laurel leaf - to taste;
- fresh greens - to taste.
Preparation
Beef pulp is washed in cold running water, carefully dried with a paper towel and cut into medium-sized slices. In the capacity of the multivarka pour a little vegetable oil and put into it pieces of prepared meat. Turn on the "Frying" or "Baking" mode and brown the beef for twenty minutes, mixing a couple of times.
In the meantime, we clean carrots and onions and grind them in small pieces of the desired shape. We send the vegetables to the meat, and fry for another ten minutes. Now add the tomato paste, and after two minutes we lay the peeled and large-cut potato tubers, pour in the water, we serve the dish with salt, ground pepper, herbs and mix. Switch the device to the "Quenching" mode and select the time for one hour. Ten minutes before the end of the quenching process, we throw leaves of laurel and finely chopped garlic.
When serving, sprinkle a dish of crushed fresh herbs.
Stewed potatoes with beef in pots in the oven
Ingredients:
- beef pulp - 950 g;
- onion - 275 g;
- carrots - 275 g;
- potato tubers - 1.2 kg;
- lard fresh - 110 g;
- butter melted creamy - 100 ml;
- vegetable or meat broth ;
- spices for meat - to taste;
- peas of sweet pepper - 6 pcs .;
- laurel leaves - 6 pcs .;
- salt - to taste;
- a ground mixture of peppers - to taste;
- fresh greens of dill and parsley - to taste.
Preparation
First we will prepare all the necessary products for the dish. Beef wash, well dried using paper towels or napkins, cut into small pieces and browned on high heat from all sides on melted butter in a frying pan. At the end of the frying season, meat pieces with meat spices, salt and ground black pepper.
Meanwhile, cut small cubes of fresh bacon and lay down a little at the bottom of each pot. We clean and shred straw onions and carrots. Potato tubers will get rid of skins and crushed with cubes of medium size.
Now let's fill the pots. To pieces of bacon we spread the fried pieces of beef. Then cover with a layer of potatoes, and finish with onions and carrots. In each pot, we put on a pea of fragrant pepper and laurel leaves. Meat or vegetable soup add salt to taste and fill them pots with potatoes and beef for two thirds of the total volume. We cover the pots with lids and determine
When ready, sprinkle the dish in the pots with freshly chopped herbs, and serve it to the table with fresh or pickled vegetables.
Before preparing the dish, you can, if desired, add a small clove of garlic and a tablespoon of sour cream or mayonnaise to each pot. After the preparation, pouring over the dish in the pots with grated cheese and holding in the oven under the top grill for another ten to fifteen minutes, we'll get a ruddy, tasty crust and a new interesting taste.