Stewed potatoes are a universal dish that can be served for both lunch and dinner. Some housewives even prepare it for the festive table.
And why not? Especially if you know how to stew potatoes like in kindergarten. And if you don’t know how, no problem: expert of the online publication BelNovosti, chef Yulia Arkhipova, explained how it’s done.
Let's start, as usual, with the list of ingredients:
- 600 g meat (pork or beef pulp);
- 1 kg potatoes;
- 1 onion;
- 1 carrot;
- 1 teaspoon tomato paste;
- 1 tablespoon vegetable oil;
- 2 bay leaves;
- salt – to taste.
We'll tell you more about the secret component later.
To make stewed potatoes, first chop the onion and carrot into small cubes or grate the carrot on a coarse grater. Then fry them in vegetable oil in a thick-bottomed saucepan or cauldron.
Cut the meat into small pieces and add to the vegetables. Fry everything over medium heat, stirring constantly so that the meat does not burn but releases juice. Cover the pan with a lid, reduce the heat and simmer the meat in its own juice for about 15 minutes, until all the juice has evaporated. Stir the contents of the pan regularly.
Then pour in water or broth so that the meat is completely covered with liquid. Simmer under the lid until the meat is tender (about 40 minutes for beef and 30 minutes for pork).
Add tomato paste, salt and spices to taste. Then add potatoes cut into small cubes. Add water or broth so that the potatoes are completely covered with liquid. Cover and simmer until the potatoes are done, about 20-30 minutes. Stir the contents of the pan.
Now it's time for the promised trick - pour about a glass of broth from the pan and add one tablespoon of flour to it. After you've thoroughly mixed the flour, pour the broth back into the pan.
As a result, the stewed potatoes will become viscous, and the broth will be thick and velvety, just like in the garden.
Earlier we shared a recipe for chicken pancakes with cheese.
Expert: Julia Arkhipova
