You will need
- 0.5 kg of meat (beef or pork);
- 1-2 pieces of carrots;
- 0,5 l meat broth or water;
- 1 PC of onion;
- 0.5 kg of peeled potatoes;
- black pepper.
Rinse the meat under cool running water. Then cut him into small pieces, with a thickness of 1-2 cm.
Mix salt and pepper and add this mixture to the meat. Mix thoroughly, better with your hands so the meat is completely soaked with spices.
If you want to juice, which will be the meat and potatoes were more dense and rich, after salt and pepper, roll the pieces of meat in a small amount of flour.
Take a deep frying pan or saucepan, pour some olive or vegetable oil and fry the meat on all sides. If the meat starts to burn and stick to the bottom of the pan, pour a little broth or water. Stew meat should be almost ready.
Chop the onion and fry it in another pan for 3-5 minutes. Then add finely chopped carrots and garlic, saute all the vegetables together until soft, add to meat, mix thoroughly. Fans can add to roasted meat two or three tablespoons of tomato paste and fry along with onions and carrots, two tomatoes, finely chopped.
Put the potatoes cut into slices of average size (small very quickly fall apart), put it on top of the meat with vegetables. Not stirring the contents of your pan, pour the remaining broth and simmer, covered with a lid. The broth needs to close the potato, but no more, otherwise you risk getting the soup, not stewed potatoes with meat. It should simmer for 20-30 minutes, depending on the chosen meat (beef stew longer).
Five minutes before end of cooking add in your dish leaves Lavrushka, chopped green onions or dill. So the dish will be more fragrant.
The taste of stewed potatoes will be more intense, if before adding it to the meat you lightly fry it in the same pan, where he passerovat onions and carrots.