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Fried potatoes with stewed meat in a frying pan

Skillet Potatoes with Canned Stew Meat

Potatoes with canned stew meat — a Soviet classic in a fresh new way. I've loved canned braised beef since childhood. My mom would boil potatoes and mash them, warm the canned meat separately in a skillet, and stir the hot meat into the hot mash before serving. I rarely buy canned stew meat these days, but when I do, I use it just the way she did — it's a classic of that home cooking. Recently, though, I decided to add the canned meat to fried rather than boiled potatoes, and the result blew me away. The potatoes soaked up the juices from the meat while keeping their crisp golden crust. Just perfect.

Maria

Recipe author

Fried potatoes with stewed meat in a frying pan

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Composition / ingredients

Servings:

Potatoes

500

Canned stew meat (beef)

300

Vegetable oil

Any fat (from the canned meat)

Thyme

0.5

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 21 % 7 g

Fats 47 % 16 g

Carbohydrates 32 % 11 g

209 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. For skillet potatoes with canned stew meat you'll need: potatoes, a can of beef stew meat (look for one with more meat and less fat and liquid), a little of the fat from the can, vegetable oil for frying, dried or fresh thyme, ground black pepper, and salt. Take the braised beef out of the can. If it's in a large chunk, break it into smaller pieces.
Step 2:

Wash and peel the potatoes and cut them into large sticks.
Step 3:

In a skillet, heat the vegetable oil along with a little fat from the canned meat.
Step 4:

Add the potatoes and fry over medium heat, stirring constantly, for about 10 minutes, until golden.
Step 5:

Add the beef stew meat to the potatoes. Stirring, fry everything together for about 7 more minutes, until the potatoes are done and the moisture has cooked away.
Step 6:

Season with salt and pepper, sprinkle with dried thyme, and stir. Take the skillet off the heat and dish the potatoes and meat onto plates. Enjoy!

Besides beef, you can use canned pork stew here, or even canned chicken or turkey (turns out that exists now). It's best to fry the potatoes to golden before adding the meat — if you add it too soon, you'll have to wait for all the liquid to cook off before a crust forms, and by then the meat can dry out and take the whole dish with it. Ideally a little of the meat's liquid should remain in the bottom of the pan. So cook the potatoes through first, then add the canned meat.