Union of potatoes and meat is one of the pillars of cooking. Both these ingredients left a trace in the kitchens of the whole world and were served to the table hundreds of years ago. Among the modern culinary variety, potatoes and beef also do not lose their positions and always remain a welcome item on the menu. To pay tribute to these stunning ingredients once again we would like with the help of roast beef recipes with potatoes, which we will discuss further.
Roast in a home-made beef with potatoes
Ingredients:
- beef (cut for extinguishing) - 980 g;
- potatoes - 850 g;
- kohlrabi - 360 g;
- carrots - 320 g;
- celery - 220 g;
- dark beer - 900 ml;
- beef broth - 900 ml;
- tomato paste - 35 g;
- laurel leaves - 3 pieces;
- butter - 25 g.
Preparation
Before you cook the roast beef with potatoes, the beef itself needs to be cut into cubes with a side about one and a half centimeters. Afterwards, the meat is put in a brazier with hot oil and browned on high heat. We transfer the golden pieces of beef to a separate dish, and for the remaining fat we pass the cubes of kohlrabi, potatoes, carrots and celery. After 7-10 minutes, when the vegetables also become golden, we connect them with meat, add bay leaf and pour beer, as well as a solution of tomato paste in broth. As long as the liquid comes to a boil, we have enough time to warm up the oven to 180 degrees. Roast beef with potatoes in the oven should be prepared for about 2.5 hours, while it can be occasionally mixed.
Roast beef with potatoes and mushrooms
An excellent company of meat and potatoes are mushrooms, with both fragrant forest, and simple and affordable oyster mushrooms.
Ingredients:
- beef - 890 g;
- onion - 65 g;
- garlic teeth - 2 pieces;
- a branch of thyme;
- flour - 10 g;
- laurel leaves - 2 pieces;
- dry red wine - 720 ml;
- potatoes - 70 g;
- champignons - 165 g;
- carrots - 130 g;
- olives - 170 g.
Preparation
If you roll the cubes of beef in flour, brown them in the brazier, add pasta with garlic cloves, thyme and laurel, and then pour the meat with red wine in equal proportions with water. Leave the roast on a small fire for about an hour and a half, and then add potatoes, mushrooms, olives and carrots to it. Allow the dish to cook for another half hour or until the vegetables are soft.
Roast with beef and potatoes can also be made in a multivark, for this you must first pour the meat on the "Quenching" for about an hour, add the vegetables and leave everything stewed for another 60 minutes.