Main Page
Homemade dinner
Stewed potatoes with meat in sour cream

Braised Potatoes with Meat in Sour Cream

A simple everyday recipe from ingredients you already have! Braised potatoes with meat in sour cream is a delicious, hearty dish for the whole family. The sour cream mellows the flavor of the sautéed vegetables and gives the potatoes a gentle, creamy taste. Best of all, it all cooks in one pot — saving time and keeping the dishes to a minimum.

naniki

Recipe author

Composition / ingredients

Servings:

Meat

250

Potatoes

Onion

Carrot

0.5

Sour cream

100

Water

Bay leaf

Fresh herbs

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 8 g

Fats 15 % 3 g

Carbohydrates 45 % 9 g

97 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you braise potatoes with meat in sour cream? Gather your ingredients. Any meat works here — pork, beef, lamb, or poultry. Fattier cuts make for a tastier dish, though a richer one too, so keep that in mind. Use a good, natural sour cream, around 25% fat. Wash and dry the vegetables.
Step 2:

Rinse the meat and be sure to pat it dry with a paper towel — excess moisture will keep it from browning. Cut it into medium pieces. I'm using pork belly.
Step 3:

Heat a little oil in a skillet or a heavy-bottomed pot — a Dutch oven works well for braising.
Step 4:

Add the meat to the pot and cook, stirring, until lightly golden.
Step 5:

Peel and dice the onion.
Step 6:

Peel the carrot and grate it on the coarse side of a box grater.
Step 7:

Add the onion to the meat in the pot and cook lightly until translucent.
Step 8:

Add the grated carrot to the pot and keep cooking. The gentler the cooking, the more tender and wholesome the finished dish — a slow simmer lets the meat soak up the flavor of the vegetables.
Step 9:

Make the sauce: stir the sour cream together with the water (ideally warm, previously boiled water). Add salt and seasonings to taste.
Step 10:

Pour the sauce over the meat and vegetables and bring to a boil.
Step 11:

Peel the potatoes and cut them into large chunks.
Step 12:

Add the potatoes to the pot, cover, and braise at a gentle simmer for about 40 minutes. The potatoes tell you when it's done — they should break apart easily when pressed with a spoon. Cook longer if needed.
Step 13:

Add the bay leaf at the end and taste for salt. The potatoes with meat in sour cream are done. Serve on plates, sprinkled with fresh herbs. Enjoy!

For tips on keeping cream and sour cream from curdling in a sauce, see the article "Cream and Sour Cream in Sauce: How to Keep Them From Curdling."
The right skillet matters, too — even the best recipe can be ruined by the wrong pan.
Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and form harmful compounds, including carcinogens. Choose an oil with a high smoke point for frying.