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Stewed potatoes with meat in a frying pan

Skillet-Braised Potatoes with Meat

The best part of this recipe: the meat and the side cook together at once. Every home cook knows this one. It's simple and unpretentious to the point of being ordinary — but that doesn't make it any less delicious than fancier versions. That simplicity is its calling card. It takes little time and effort, and you end up with meat and a side dish all in one.

Maria

Recipe author

Stewed potatoes with meat in a frying pan

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Composition / ingredients

Servings:

Pork

350

Potatoes

600

Carrot

Tomato paste

Vegetable oil

Bay leaf

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 22 % 6 g

Fats 37 % 10 g

Carbohydrates 41 % 11 g

157 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients. For skillet-braised potatoes with meat you'll need: potatoes, carrot, boneless beef or pork (I'm using chunks of pork cutlet), tomato paste, bay leaves, vegetable oil for frying, ground black pepper, and salt.
Step 2:

Rinse the pork (or beef) and cut it into small pieces.
Step 3:

Peel the carrot and grate it on the coarse side of a box grater.
Step 4:

Peel the potatoes and cut them into large cubes.
Step 5:

Heat the vegetable oil in a skillet. Brown the pork (or beef) over medium heat for about 8 minutes, until it develops a golden crust.
Step 6:

Add the carrot to the meat. Cook them together, stirring, for 2–3 minutes.
Step 7:

Add the tomato paste to the pan. Stir and let it warm through for 1–2 minutes.
Step 8:

Add the potatoes to the pan. Stir them together with the meat and carrot. Season with salt and pepper.
Step 9:

Pour hot water or broth into the pan so the liquid almost covers the meat and vegetables. Add the bay leaves.
Step 10:

Braise the potatoes and meat over medium heat, covered, for about 45 minutes, until the vegetables are tender. The liquid may cook off almost entirely — in my case there was a little sauce left at the end.
Step 11:

The braised meat and vegetables are ready. Serve the dish hot. Enjoy!

We've known this dish since childhood — our moms and grandmothers made it. The meat soaks up the aroma of the vegetables, and the vegetables soak up the meat juices. The result is a tasty, fragrant, easy dish you can serve any day of the week. Besides pork you can use boneless beef, or chicken or turkey. You can sprinkle the finished potatoes and meat with chopped herbs — parsley, dill, or cilantro if you want to give it a more eastern flavor. For braising, it's best to choose lower-starch potatoes (usually the yellow-fleshed kind); they'll hold their shape and won't fall apart as they cook.