Stewed potatoes with meat in a saucepan, recipe with photo. Cook potatoes in a saucepan for a side dish Potatoes in a double boiler

Total time: 60 minutes | Cooking time: 50 minutes | Yield: 6 servings

Ingredients

• pork – 500 g
• large onion – 1 pc.
• carrots – 1 pc.
• potatoes – 1 kg
• vegetable oil – 2 tbsp. l.
• bay leaf – 1 pc.
• black peppercorns – 4 pcs.
• thyme – 2 chips.
• salt - to taste
• water – 500 ml
• tomato paste – 1 tbsp. l.
• garlic - 2 teeth.
• dried or fresh dill - 1 tsp.

Preparation

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I washed the pork, dried it with paper towels and cut it into medium pieces - 4x4 cm. I put them in a very hot dry frying pan (if the meat is lean, without fat, you can add oil).



I fried it over high heat, always without a lid, so that the meat would quickly become crusty on all sides. This way we will “seal” all the juices inside each piece; they will be retained inside during stewing, which means the pork will turn out juicy and soft. At the very end of cooking, I sprinkled the fried meat with salt, pepper and dried thyme, warmed it for a few seconds to release the aroma of the spices, and then transferred it to a saucepan for stewing.



In the same frying pan where the pork was cooked, I fried onions and carrots, cut into medium cubes. As soon as the vegetables were browned, I put them in the pan with the fried meat.



I poured about half a liter of water into the frying pan, added a little salt, a bay leaf and a couple of peppercorns, and boiled it.



Pour the resulting boiling broth over the contents of the pan - the liquid should completely cover the meat. I put it on the fire and simmered for 30-40 minutes until the pork became soft. The heat should be medium, the lid half open. At the end, I added a spoonful of tomato paste and let it boil until it dissolved.



Peeled the potatoes and cut them into medium slices. Placed it in a saucepan and simmered for another 20 minutes over low heat, covered. There should be enough liquid so that the potatoes slightly protrude above it (if you fill it completely, the dish will turn out to be too liquid). If necessary, you can add a little boiling water.



At the very end of cooking, when the potatoes had already reached condition, I added dill and a couple of cloves of garlic, chopped with a knife.



Immediately removed from heat, stirred gently and let stand covered for 10 minutes. If you boil the garlic, its taste will be less pronounced, otherwise it will steam slightly and will have a pleasant crunch, and the aroma will be simply fabulous!

The dish is best served hot. Potatoes cooked in a pan, stewed with meat, are very tasty, aromatic and juicy. The serving can be supplemented with sauerkraut and pickles; cucumbers are especially good.

All the secrets of stewed potatoes with meat

What to cook with? You can cook stewed potatoes with meat in a saucepan (preferably with a thick bottom) on the stove, in pots in the oven or in a slow cooker - I cooked it in a saucepan.

Why fry if the dish is stewed? Regardless of the cooking method, the meat pieces must first be fried and then simmered until soft. This is where the secret of the juiciness of the dish lies. It is worth frying in a frying pan separately (first the meat over high heat, then the carrots and onions over medium heat until transparent), but you can also immediately in a thick-walled pan, adding one first and then adding the other. The taste will be interesting if you fry not only meat, but also potatoes (in lard, in vegetable oil or with the addition of butter). But this kind of roast has more calories.

With what meat? Any type of meat from fatty pork to diet rabbit is suitable for cooking. For those interested: before frying the meat, try marinating it in soft Dijon mustard - the taste will be even richer and richer.

Does the variety of potato matter? What other than potatoes? It is better to take potatoes that are not overcooked, with a moderate starch content. Vegetables go well with meat and potatoes - not only carrots and onions, but also sweet bell peppers, eggplants, and zucchini. , is another classic dinner dish that is a favorite in many families.

What about seasonings? Pay attention to seasonings. Dried dill, bay leaf, thyme and black pepper are a classic combination that will enrich the flavor of the dish. A couple of cloves of garlic, added to the pan at the final stage, will add piquancy and spiciness.

What's the best sauce? Tomato or pureed tomatoes are great. You can add a spoonful of sour cream to the tomatoes for tenderness, and replace the water with broth for greater richness. Adjust the amount of gravy at your discretion. If you like to soak the “yushka” with bread, increase the amount of liquid.

Peel whole potatoes and cook, depending on their size, covered in salted water. Then drain the water and cool. When cooking, potatoes (both peeled and jacket potatoes) should be completely covered with water. Boil finely chopped potatoes in soup.
Boil jacket potatoes in a double boiler, depending on the size of the tubers.

Boiled potato recipe

You will need - 700 grams of potatoes, water

1. It is best to select potatoes of the same size so that it does not turn out that one part of the potato is not boiled, the other is overcooked.

2. Wash and peel the potatoes; just scrape the young ones a little.

3. Place the potatoes in cold salted water (a teaspoon for half a kilo of potatoes covered to the top with water) to avoid overcooking.

4. There should be enough water in the pan to cover the potatoes completely - and another 1 centimeter. If there is not enough, add to the required level and place the pan on high heat.

5. After boiling, reduce the heat to low; cover the potatoes with a lid while cooking so that the water does not evaporate.
6. Keep potatoes on fire 20-25 minutes, for faster cooking (15 minutes) you can cut the peeled potatoes into 2-3 parts.
7. If you need to check how ready the potatoes are, you can pierce the potatoes with a fork. If the potatoes can easily be completely pierced with a fork, it means the potatoes are ready.

That's all - the side dish is ready, you can add more potatoes to the salad or mashed potatoes. By the way, during cooking the potatoes practically did not change in weight. :)

It is better to boil young potatoes in their skins, put them in cold water, cooking time is 15 minutes: after boiling, young tubers do not need to be peeled, as the peel is very useful.

How to boil jacket potatoes

Before cooking, it is worth selecting potatoes of the same size so that they cook at the same time. Young potatoes are most suitable for boiling “in their jackets” - their skin is very healthy.
1. Rinse the potatoes under cold water to remove any dirt and scrape them with a knife.

Jacket potatoes ready for cooking

2. Place the potatoes in a saucepan.
3. Pour cold salted water over the potatoes - a couple of centimeters above the potatoes. Salt is necessary to prevent the potato skins from cracking during cooking.
4. Place the pan, covered with a lid, over high heat.
5. After the water boils, reduce the heat and cook for 20-25 minutes.

Potatoes are boiled in their jackets

6. Check the potatoes for readiness by piercing them with a fork. If a fork easily enters the potato and pierces its middle, it means the jacket potato is ready.
7.1. If you need potatoes for a salad, immerse them in cold water and cool, then peel and use in the salad.
7.2. If jacket potatoes are used as a side dish, cool them slightly in a container with a lid.
8. Peel the potatoes from their jackets.
Serve new potatoes unpeeled (potato skins, by the way, are very good for the heart). Serve potatoes with butter, herbs and enjoyment. :)

Potatoes with butter, herbs and pleasure..!

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Jacket potatoes are considered more useful because... Potato skins ("skin") prevent the beneficial substances from being digested.

PS: To prevent jacket potatoes from falling apart, you can add more salt (a tablespoon of salt per 2 liters of water).

To save a couple of minutes of cooking potatoes, add 1 cube 30 grams of butter when cooking. Then the potatoes will cook at a temperature slightly higher than the usual 100 degrees, and therefore faster.
The benefits of potatoes
The benefits of potatoes are due to the content of amino acids, vitamin C (especially when fresh), potassium, tuberosine, zinc, and starch. Potatoes have a beneficial effect on the body and a healthy person, preventing diseases, and for the sick they are a real first aid kit.
Potatoes improve heart function; potato decoctions are useful in the treatment of ulcers, trophic diseases, and boils. Raw potatoes are applied to painful areas of the skin for burns, dermatitis and inflammation. Potatoes are also useful in that they prevent many diseases - tubercle bacillus, diseases of the cardiovascular system, and the diuretic system. Potato starch is useful for chronic diseases of the gastrointestinal tract as an anti-inflammatory agent; potato juice is used in the treatment of arthritis. Breathe over boiled potatoes when you have a cold.

Energy value of boiled potatoes
73 calories per 100 grams of potatoes;
proteins - 2 grams, carbohydrates - 16.7 grams, fats - 0.4 grams.

How to cook potatoes in a slow cooker, pressure cooker, steamer
In a slow cooker, potatoes are cooked for 30 minutes on the “Cooking” mode. Cook the potatoes in a pressure cooker for 5 minutes. Cook the potatoes in a double boiler for 35 minutes.

How long to fry potatoes?
Fry the potatoes depending on the size of the wedges. Fry thin potato slices for about minutes over medium heat. Cubes about 1 cm side - - minutes.

When to salt potatoes?
The water must be salted immediately before adding potatoes to it.

What are potatoes
Potatoes are an edible vegetable, very common in our country, very nutritious and relatively inexpensive.

How to properly store potatoes

1. To prevent the potatoes from darkening during cooking, you can add a little 9% vinegar (1 tablespoon per 2 liters of water) to the water in which the potatoes will be boiled.

2. The sweetish taste of frozen potatoes disappears if you keep the raw potatoes for 3-4 days at room temperature.

3. Raw peeled potatoes cannot be kept in water for a long time - maximum 20-30 minutes, otherwise loss of vitamins cannot be avoided.

4. It is better to store potatoes in the dark to preserve vitamin C.

Cook potatoes by variety

For boiling and mashing potatoes, you should choose potato varieties with a high starch content (more than 15%), as they boil better.
1. Sineglazka.
Young potatoes of the Sineglazka variety should be peeled and cooked for 20 minutes. The fruits of young potatoes will not crumble. Ripe potato fruits cook well in puree. Cooking time is 15 minutes after boiling, then drain the water and simmer in a small amount of water for 10 minutes.
Potatoes of the Sineglazka variety are not suitable for boiling in their jackets, as the potato skin will burst.
2. Blue.
Blueberry potatoes are suitable for making mashed potatoes; the cooking time is 25 minutes after boiling. The potato flesh is white and does not darken during cooking.
3. Lorch.
Lorch has high friability. To prepare boiled potatoes of this variety, peel them entirely and cook for 10 minutes. Then, without draining the water, let the potatoes stand for 10 minutes, covering the pan with a lid, so the fruits will finish cooking at the internal temperature and will not crumble.

For soups and salads, you should choose varieties with a low starch content (less than 15%), as they do not become soggy when cooked.
1. Leader.
Boil young potatoes of the "Leader" variety in their jackets for salad for 15 minutes, mature ones - 25 minutes, in a multicooker in the "Steam" mode - 15-20 minutes. Boil chopped potatoes in soup for 15 minutes.
2. Red Scarlett.
Boil Red Scarlett in its skin for 20-25 minutes, in a double boiler for 15-20 minutes, the potato flesh is creamy-yellow and does not change color during cooking. Boil the Red Scarlett potatoes in the soup for 15 minutes.
3. Nevsky.
Nevsky potatoes are easy to peel and wash, making them ideal for salads and soups. Boil Nevsky potatoes in their jackets for salads for 20 minutes. Boil the chopped potatoes in the soup for 15-20 minutes.

Boiled potatoes student style

Ingredients:
1 kg of potatoes, 5 sausages, 200 grams of Russian cheese. The price is about 120 rubles, the dish is enough for dinner for two very hungry students. Cooking time is 40 minutes.

Cooking potatoes the student way
Peel the potatoes and boil them. Boil the sausages and cut them finely. Three cheeses on a coarse grater. Mix everything together and mash it in a saucepan into a thick puree, add salt. Serve before it cools down. You can add greens.

How to peel potatoes

Place the potatoes in a colander and wash each potato under cold water.
Peel new potatoes by scraping with a short, thin knife over the entire surface of the potato, scraping off the skin. After peeling, place each potato in a bowl of cold water to prevent the potatoes from browning.
Peel mature and old potatoes as follows: cut off a thin layer (a couple of millimeters) of the peel from the potatoes, cut out dark spots and eyes, and also place the potatoes in a bowl of cold water.

As history tells, ancient people first began using potatoes as a cultivated vegetable about 5,000 years ago in the area near the Lake Titicaca basin - this lake is located on the border of the states of Peru and Mili.

Already in those ancient times, the role of potatoes was very important in the diet of the Indians in western South America.

When the Spanish conquerors arrived in South America in 1547, they saw wild potatoes for the first time. It was then that they first exported strange tubers to Europe.

Potatoes had a very, very difficult time taking root in Europe. Today it is impossible to imagine many recipes, including French-style potatoes, but once upon a time she had to go through a long period of non-recognition and undeserved condemnation.

The role of the church in those days was great, and it was because of its informational supply that potatoes were considered the “Devil's Apple”, because the strange vegetable multiplied not from grains, but in the ground. The history of potatoes in Europe is shrouded in a lot of prejudices and superstitions. To put it mildly, no one liked the new vegetable. This is no wonder, as the stories tell - people ate raw tubers, tried tops and green berries. Of course, this was accompanied by a lot of food poisoning. Doctors of those times very seriously believed that potatoes spread leprosy and could cause clouding of the mind.

As you know, Peter I brought the first sack of potatoes to Russia.

Today, potatoes are grown all over the world: in the Arctic Circle, in the deserts of Africa, and in the swamps of New Guinea. Potatoes have spread to 130 countries around the world.

Potatoes have long and firmly settled in our kitchens. Recipes for potato dishes are very numerous. Potatoes are used in the preparation of hundreds of different dishes - they are eaten in the morning, at lunch and for dinner. Potato recipes are prepared in a frying pan and in a saucepan, in a saucepan and pressure cooker, and in the newfangled slow cooker and double boiler. They cook soups, fry, mash, stew and others. How poor would our table be if we didn’t have recipes - French potatoes, potatoes in pots in the oven and Olivier salad? Potato salad, potato soup, potato omelet, potato roll, potato cutlets, potato pie and many others. Potatoes feed billions of people around the world and its honorary name “Potatoes – the second bread of humanity” is justified.

Today it is impossible to find a country or state in which potatoes are not considered a national product and which does not claim to have the best recipes from this vegetable. Alone or as an ingredient in various dishes, it has dominated world cuisine for several centuries.

Recipe No. 1 Homemade stewed potatoes without meat

Stewed potatoes are a very simple to prepare, favorite, everyday dish. It is probably difficult to find a person anywhere on the planet who will refuse a plate of aromatic and crumbly potatoes with a tasty gravy, somewhat similar to a rich soup. It is also not necessary to use meat to prepare this dish.

To prepare the dish, you need to take:

1. Potatoes 700g;
2. 2 onions;
3. 2 medium fresh carrots;
4. A bunch of fresh (various) greens;
5. A few bay leaves;
6. 2-3 tablespoons vegetable oil;
7. To taste - salt, ground black pepper, garlic clove, dry seasonings.

1. Peel the peeled potatoes and cut them into long cubes with a cross section of 2x2 cm.

This cooking method is considered the most useful. Potato peels contain Does the Skin of a Potato Really Have All the Vitamins? vitamins A, B1, B3, B6, proteins, fiber, potassium, iron and other microelements necessary for humans.

To ensure that the potatoes cook evenly, try to choose tubers of the same size. Wash them thoroughly from dirt (it is better to do this with a stiff brush) and pierce them with a toothpick in several places so that the peel does not burst.

Fill the tubers with cold water so that it completely covers them. Then add salt: about ½ tablespoon of salt per 1 liter of water. But you can put more: the potatoes will take as much salt as they need.

Then cover the pan with a lid and place it over high heat.

After boiling, cook the potatoes over medium heat for another 20–25 minutes.

If the potatoes are old, then most likely the time will have to be increased to 30 minutes. And for young potatoes, 15 minutes may be enough.

It is very easy to check the readiness of potatoes. You need to pierce the tuber with a knife or fork. If it is soft, then the jacket potato is ready. After cooking, drain the water, let the potatoes cool slightly and, if necessary, cool.

Perhaps the most difficult thing here is to get rid of the peel and all the eyes and green spots. Otherwise, the process is practically no different from cooking jacket potatoes.

Do not expose peeled potatoes to air. If you are not going to cook right away, put the tubers in water to prevent them from darkening.

It is better to take medium-sized tubers, as they will cook faster. Large tubers can be cut in half or into several parts.

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Place the raw potatoes in a saucepan, add cold water and salt. If you put vegetables in boiling water, the center may not cook through. However, opinions on this matter are divided even among famous chefs. For example, cooking program host Martha Stewart pours cold water over potatoes, but hot water.

If you need to prevent the potatoes from boiling, add 1 tablespoon of vinegar per 1 liter of water.

Place the pan over medium heat. When the water boils, turn it down.

After boiling, whole peeled potatoes are cooked for 20–25 minutes, cut into pieces - 15–20 minutes.

Before turning off the stove, check the readiness of the potatoes: pierce them with a knife.

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Then drain the water. If you don't do this, the potatoes will soften.

How to cook potatoes for salad

Most often, jacket potatoes are used for salad. Only it is cooked a few minutes less than usual so that the vegetables are firmer.

If you don't like peeling boiled potatoes, peel raw potatoes and cut them into small cubes or as needed for a salad.

Then pour cold water over the potatoes, add salt and cook over medium heat, stirring occasionally. To check the doneness of the small cubes, simply taste one of them.

As a rule, after the water boils, they cook for 10–12 minutes.

The main thing is not to overcook them. After all, for a salad you need hard potatoes that will not turn into mashed potatoes.

How long to cook potatoes in soup

For soup, potatoes are usually cut into strips and placed in an already boiling broth.

The potatoes are cooked in the soup for 7–10 minutes.

However, cooking time may vary depending on the size. The larger you cut the potatoes, the longer they will cook.

How to cook frites

Potatoes can be cooked not only in traditional ways. For example, boil in a saturated saline solution. The end result will be frites that taste like baked potatoes. Ideal to add variety to salads or a regular dinner.

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Remove all dirt from the tubers, place them in an enamel pan and fill with cold water so that it completely covers the potatoes.

Pour a lot of salt into the pan: about 300-400 g. You may have to add more during the process, because the salt should not completely dissolve.

Bring the water to a boil over high heat, then reduce the temperature and cook the potatoes, covered loosely, for about 30 minutes, stirring occasionally.

By the way, the saline solution can then be used many more times to prepare frites.

A few more life hacks

1. To make the potatoes cook faster, throw a piece of butter into the pan. Melted butter will cover the water with a thin film and will interfere with evaporation. The temperature in the pan will increase and the potatoes will cook about 5 minutes faster.
2. To give the potatoes an exquisite aroma, add a few pieces of onion or a couple of cloves cut in half to the pan. You can also add bay leaf or spices, and sprinkle peeled potatoes with chopped dill.
3. The liquid in which the potatoes were boiled can be used as broth to make vegetable soup. It will be saturated with useful microelements contained in potatoes.

Potatoes are one of the main suppliers of potassium. In addition, it contains vitamins and minerals necessary for the normal functioning of the body. To preserve all the beneficial components of potatoes, you need to learn how to cook them correctly.

You can cook potatoes in a saucepan peeled or with peels. Before the cooking process, you should not keep the tubers in water for a long time or store them in the light. Potatoes that do not have green spots on them are selected for consumption, as this is the first sign of long-term storage of the product and its toxicity.

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Peeled potatoes

To cook potatoes in a saucepan, you need to choose the right ratio of water, salt and the potatoes themselves. Typically, for 500 g of potatoes, which are completely covered with water, one teaspoon of coarse salt is used. The tubers should be the same size so that they are all cooked at the same time. To prepare boiled potatoes you will need the following ingredients:

• 1 kg of potatoes.
• 2 teaspoons salt.
• Water.

To boil potatoes in a saucepan you need:

• Wash the potatoes and peel them, rinse with water, and place in a saucepan.
• If the tubers are small, you can leave them whole; large potatoes can be cut in half or into four parts.
• If the potatoes are of different sizes, then the small ones must be placed whole in the pan, and the larger ones must be divided into several parts.
• Pour water over the tubers until they are completely covered, and add salt.
• Over high heat, bring the contents of the pan to a boil.
• Reduce the gas so that the water is still slightly boiling.
• Cover the pan with a lid, leaving a small gap, and cook for 20 minutes.
• After the specified time has elapsed, check the readiness of the potatoes with a fork (it will penetrate into boiled potatoes easily).
• Turn off the heat and drain the water.

Serve boiled potatoes hot with butter or vegetable oil.

Jacket potatoes

Potatoes boiled in their skins lose much less nutrients than peeled ones. The speed of preparation depends on the size of the tubers and their time in the ground. To prepare boiled jacket potatoes you will need:

• 1 kg of potatoes.
• 2 tablespoons salt.
• Water.

To boil potatoes in their skins you need:

• Wash the potatoes thoroughly under running water with the hard side of the sponge.
• Place a 4-liter saucepan on the fire, place the tubers in it, and pour water almost to the top.
• Bring the contents of the pan to a boil, add salt, reduce heat, cover with a lid, leaving a small gap.
• Boil potatoes in their skins for 30 minutes.
• After the specified time has passed, check one of the tubers with a fork for readiness.

If jacket potatoes are served as a side dish, then they should be cooled slightly without water under the lid; potatoes for salad should be kept in cold water for several minutes.