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Potato sauce with meat

Potato Stew with Meat

A delicious, hearty dish for lunch or dinner! I love this one for how simple it is and how well it feeds the whole family. A great, versatile meal for any day of the week.

Julia M.

Recipe author

Composition / ingredients

Servings:

Potatoes

1.5

Pork

600

Onion

Carrots

Water

0.7

Salt

Spices dry

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 4 g

Fats 30 % 6 g

Carbohydrates 50 % 10 g

103 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

To make this potato-and-meat stew, start by peeling and washing the amount of potatoes you need.
Step 2:

Cut the potatoes into large chunks in a roomy pot. Add water to just cover the potatoes. Set over the heat and bring to a boil.
Step 3:

Separately, cut the pork into small pieces and fry it over high heat with a little vegetable oil.
Step 4:

Peel and chop the onion. Add it to the meat and keep frying everything together for another 2–3 minutes.
Step 5:

Meanwhile, peel the carrot, wash it, and grate it on the coarse side of a grater.
Step 6:

Add the grated carrot to the meat. Stir and fry everything together for 5–7 minutes.
Step 7:

Then transfer the meat and vegetables into the pot with the potatoes. Add salt and spices to taste. Stir everything well.
Step 8:

Add a little more water so the mixture is neither too thick nor too thin — somewhere between a soup and a stew. Cover and cook over low heat for about 20 minutes, until the meat is tender. Ladle the finished dish into bowls and serve. You can scatter a few fresh herbs on top. Enjoy!

Lots of people love a dish like this — cooks for its simplicity and versatility, eaters for its flavor and heartiness. And even a dish this basic can be varied endlessly by adding different ingredients, so it never gets old. While it simmers you can add other vegetables like tomatoes, zucchini, or bell peppers. Wild mushrooms add extra aroma, too. It's best cooked in a cauldron or a cast-iron pot, but at home a roomy pot works fine — ideally heavy-bottomed or nonstick — with the meat simply browned separately in a skillet. It's that golden-browned meat that gives the finished dish its wonderful flavor and aroma. Cook with pleasure, surprise your family and friends, and they'll thank you for it!