Tandem potatoes and meat when extinguishing in kazan or multivark creates a truly royal taste of a dish that can eclipse various culinary more refined creations. It is quite easy to prepare such a dish, it would be the desire and the least amount of free time, but how to do it we will tell in the recipes below.
How delicious to extinguish potatoes with meat in a multivariate?
Ingredients:
- pork, beef or poultry - 850 g;
- onion bulbs - 185 g;
- carrots - 125 g;
- potato tubers - 1.6 kg;
- refined vegetable oil - 45 ml;
- a set of spices for meat and potatoes - one pinch;
- freshly ground mixture of five peppers - 1 pinch;
- large salt - 2 pinch;
- leaves of laurushka - 1-2 pieces;
- twigs of fresh greens - to taste.
Preparation
You can take any meat to make stewed potatoes. It can be pork, beef, and poultry. And it is ideal for such a dish as a fillet, and meat on the bone. Prepare the meat product properly, rinsing under running water and drying, and then cut into small portions and put in a multi-device container, adding before that a little vegetable oil without a smell.
Adjust the device to the "Frying" or "Baking" mode and let the meat get brown. In the next step, add the prepared carrots and onions. To do this, vegetables are cleaned, cut into cubes, put into meat and fry for another ten minutes. Now we add peeled and chopped potato tubers, we combine the dish with salt, season with a freshly ground mixture of five peppers and spices for meat and potatoes, throw leaves of laurel and add water. Its amount is set based on the desired density of potatoes. On average, water should just cover the contents of the multicast. We transfer the device from the "Zharka" mode to "Quenching" and cook the food for one hour. After that, we add to the potatoes with meat melenko chopped greens, let us brew for fifteen minutes and can serve.
How correctly to extinguish potatoes with cabbage and meat in a cauldron?
Ingredients:
- pork (ribs) - 780 g;
- onion - 170 g;
- carrots - 110 g;
- Potato tubers - 1.4 kg;
- white cabbage - 750-950 g;
- vegetable refined oil - 55 ml;
- fresh tomatoes or tomato paste - 600 or 60 g respectively;
- seasonings for meat - to taste;
- peas of sweet-scented pepper - 3 pcs .;
- leaves of laurushka - 2-3 pcs .;
- hot boiled water - 900 ml;
- large salt - to taste;
- freshly ground mixture of five peppers - to taste;
- fresh parsley greens - to taste.
Preparation
For extinguishing with potatoes and cabbage in the cauldron, you can, as in the previous recipe, take any meat, but especially delicious food is obtained with pork ribs. To do this, we wash them, dry them, cut them into portions one by one, and lay them in a warmed-up cauldron with vegetable oil without flavor. We give the meat brown, and then add the prepared onion and carrots, clearing the vegetables and cutting into cubes. Fry everything in a hot heat for five minutes, and then add the chopped fresh tomatoes or tomato paste and fry for as much. Next, we throw cabbage, chopping it a little, and after seven minutes we add potatoes, cleaning it and cutting into slices or cubes.
We pour boiled, hot water, so that it completely covers the contents, and we give
We cover the cauldron with a lid, let the contents boil in the heat, and after that we reduce its intensity to the minimum and extinguish for about thirty minutes or until the desired softness of the components of the dish.
On readiness we give the food to brew, without opening the lid of dishes, after which we spread it on plates and serve it to the table, decorating with branches of fresh parsley.
Similarly, you can extinguish a delicious potato with meat and mushrooms, replacing them with white cabbage.