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Stewed potatoes with meat and mushrooms

Braised Potatoes with Pork and Mushrooms

Savory, filling, made from everyday ingredients — perfect for the whole family! Braised potatoes with pork and mushrooms is an all-purpose dish for weekday lunches and dinners. It takes little effort and comes together fast. You get the meat and the side in one pan, which is handy — no extra dishes to wash.

Maria

Recipe author

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Composition / ingredients

Servings:

Potatoes

300

Pork

300

Button mushrooms

200

Garlic

Dill (3 sprigs)

Vegetable oil

Dried spices (for pork)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 7 g

Fats 46 % 12 g

Carbohydrates 27 % 7 g

162 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you braise potatoes with meat and mushrooms? Gather your ingredients. Instead of pork, you can use beef, chicken, or turkey — it's also excellent with rabbit. Any mushrooms work too: button mushrooms like mine, oyster mushrooms, or wild ones.
Step 2:

Rinse the pork, pat it dry, and cut it into small strips.
Step 3:

Wash and peel the potatoes and cut them into batons. Wipe the mushrooms clean, pat them dry, and slice them.
Step 4:

Peel the garlic; wash the dill and dry it well. Finely mince the garlic and dill.
Step 5:

Heat the vegetable oil in a skillet over high heat and fry the meat until golden, stirring, for about 10 minutes.
Step 6:

Add the potatoes, salt, and spices to the skillet. Stir and fry everything together for another 7 minutes, stirring.
Step 7:

Add the mushrooms to the skillet and fry, stirring, for another 7 minutes.
Step 8:

Pour half a cup of water into the skillet.
Step 9:

Turn down the heat and braise, covered, until done — the potatoes should be soft.
Step 10:

Add the garlic and dill to the skillet and stir everything gently.
Step 11:

Cover the skillet and let it cook another 5-7 minutes. Taste for salt and add more if needed. Serve hot, sprinkled with fresh herbs. Enjoy!

One thing to keep in mind: the wrong pan can ruin even the best recipe, so choose one that suits what you're cooking.
Besides pork, you can use any other meat here. Just keep in mind that the cooking time, flavor, and calorie count will change. Beef, for instance, takes longer than pork, while chicken breast or turkey takes less.
Once the mushrooms are washed and trimmed, spread them on a kitchen towel to absorb excess liquid. Leave them for 15-20 minutes so the moisture wicks into the cloth. Drying the mushrooms well matters — otherwise they soak up liquid and turn watery.