It is hard to imagine a more satisfying and warming dish than a stewed potato. Such dishes are especially relevant, given the fact that we have already had to say goodbye to the summer and will soon need to adapt the diet in accordance with the approaching cold. In such a menu we can not do without potatoes and today we will share with you some variety of recipes.
Braised potatoes with vegetables
For those who want to exclude meat from their diet, we offer a simple vegan curry , which is available for cooking all year round. Combining simple spices and sauces, you will get a dish that has an amazing aroma and no less pleasant color.
Ingredients:
- vegetable oil - 15 ml;
- garlic - 3 cloves;
- onion - 85 g;
- potatoes - 320 g;
- sour cream - 220 ml;
- tomatoes in its own juice - 270 g;
- frozen green peas - 95 g;
- curry, turmeric, ginger - 1 tsp each;
- hot pepper - to taste.
Preparation
After heating the vegetable oil, use it to pass the onion. As soon as the latter becomes transparent, add garlic and diced potato tubers to it. Pour in tomatoes, half a glass of water, add peas and spices. Cover the dishes with a vegetable stew lid and leave it to stew until softening the tubers. In the final, season the dish with sour cream and let the sauce re-reach the boil. Serve curry with wheat cakes and an abundance of greens.
Braised potatoes with ribs
Ingredients:
- beef ribs - 1,7 kg;
- potatoes - 340 g;
- stalks of celery - 3 pcs .;
- onion - 95 g;
- garlic teeth - 5 pcs .;
- fox laurel - 2 pieces;
- sage leaves - 5 pcs .;
- tomatoes in own juice - 460 ml;
- dry red wine - 240 ml;
- beef broth - 980 ml;
- ground paprika and cardamom - 1 teaspoon.
Preparation
Rinse the ribs on the heated oil in the brazier. As soon as the meat grinds, put it on a separate dish, and instead send vegetables to the dishes: diced potato tubers, onions and celery slices. Once the vegetables are also browned, add them with chopped garlic and mix with the meat. Add the fragrant leaves of laurel and sage, paprika, cardamom, mix everything and pour a mixture of wine and tomato sauce. When the liquid comes to a boil, place the dishes in a preheated oven for 145 degrees for one and a half to two hours or until the meat begins to lag behind the bone.
How to cook stewed chicken with chicken?
Ingredients:
- chicken fillet - 480 g;
- onion - 145 g;
- carrots - 310 g;
- potato tubers - 440 g;
- garlic teeth - 2 pcs .;
- Ground curry, garlic, cumin - 1 teaspoon;
- tomatoes in its own juice - 725 g;
- tomato paste - 15 g;
- chicken broth - 480 ml.
Preparation
Preheat the brazier and fry the diced vegetables in it until it turns brown. Season the vegetables with chopped garlic, add chicken pieces and allow them to grasp. Season the dish with spices, put the tomato paste and fill it with broth and tomatoes. Leave the dish to languish on a slow fire for about an hour, and then proceed to a tasting.
Stewed potatoes with meat and mushrooms
Ingredients:
- bacon - 55 g;
- beef - 1,9 kg;
- potatoes - 650 g;
- champignons - 410 g;
- carrots - 380 g;
- onion - 120 g;
- garlic - 6 denticles;
- dark beer - 840 g;
- beef broth - 1.2 liters;
- dry red wine - 55 ml;
- mustard - 10 g;
- Worcestershire sauce - 35 ml;
- flour - 15 g;
- laurel leaves - 2 pieces;
- twigs of thyme - 4 pcs.
Preparation
On the baked fat from the bacon brown the meat and remove the contents of the brazier on a separate dish. On the remains of the same fat fry potatoes, mushrooms and onions with carrots. Add all the garlic and return the meat to the dishes. Mix the wine with mustard and wister. The contents of the brazier sprinkle with flour, pour wine and beer, then pour the broth and put the laurel with mustard and thyme. Simmer the dish for about 2 hours at minimum heat.