From the recipes offered by us you will learn how to cook sauce from meat and potatoes. This unpretentious dish will amaze you with its incredible rich taste and delicious aroma.
Preparation of meat and potato sauce - recipe
Ingredients:
- any meat - 750 g;
- onion - 175 g;
- carrots - 85 g;
- Potato tubers - 1.6 kg;
- garlic - 3 teeth;
- vegetable oil - 45 ml;
- vegetable or meat broth or water - 600 ml;
- dry spicy herbs - to taste;
- laurel leaves - 2-3 pieces;
- salt - to taste;
- a ground mixture of peppers - to taste;
- fresh greens of dill and parsley - to taste.
Preparation
To prepare the sauce, you can take any meat - chicken on the bone, pork or beef pulp, as well as ribs. If a pulp is used, we pre-cut it into slices and beat it off with a culinary hammer. Chicken or ribs just cut into portions. Then season the meat pieces with a ground mixture of peppers and salt and leave for a few minutes. In the meantime, mine, we clean and shred straw carrots, potatoes cubes or small slices, and onion semirings, we peel garlic and cut it lightly.
In a cauldron, a saucepan or a pot with a thick bottom we pour the vegetable oil, warm it well and lay the prepared meat. We brown it, stirring, on a strong heat from all sides, add onions with carrots and garlic and stand on a fire of the same intensity for a few more minutes, without forgetting to stir it. Now add the potatoes, pour in the boiled broth or cleaned water, season the dish to taste with salt, cover with a lid and after boiling reduce the fire to a minimum. Tomé sauce for fifty minutes or until the softness of meat and vegetables. Ten minutes before the completion of the cooking process, we throw leaves of the laurel and add dry spicy herbs to taste.
On readiness we give the dish fifteen minutes to brew and can serve, flavored with fresh herbs of your choice and taste.
Delicious sauce with potatoes and meat in a multivariate
Ingredients:
- any meat - 450 g;
- onion - 75 g;
- carrots - 75 g;
- potato tubers - 1 kg;
- garlic - 2-3 teeth;
- vegetable oil - 35 ml;
- purified water - 900 ml;
- tomato paste - 50-60 g;
- sour cream - 50-60 g;
- flour - 30 g;
- laurel leaves - 2-3 pieces;
- sugar - pinch;
- salt - to taste;
- a ground mixture of peppers - to taste;
- fresh greens of dill and parsley - to taste.
Preparation
In the oiled multicastry lay the pre-washed, dried and cut into portions meat, chopped onions, carrot straws and we keep everything in the "Bake" or "Frying" mode for twelve to fifteen minutes depending on the capacity of the device. Next, we throw potato cubes, pour a mixture of water, tomato paste and sour cream, add salt, a pinch of sugar, ground pepper mixture, chopped garlic, laurel leaves. Close the lid and set it to the "Quenching" function. After sixty-ninety minutes, the dish will be ready, it remains only to spread it on plates and season with fresh herbs.