Potatoes with meat in a cauldron

Potatoes with meat in a cauldron is an incredibly tasty dish that combines a juicy and aromatic side dish, as well as tender and loose-fiber meat. To vary the taste, you can also add shredded cabbage or mushrooms; these components perfectly complement the main ingredients. This dish will diversify your outing into nature or a Saturday evening at the dacha, and will also help feed a large family, spending a minimum amount of time and effort on cooking. Be sure to try it!

Stewed potatoes with meat in a cauldron on the stove

Stewed potatoes with meat in a cauldron on the stove is a nutritious and appetizing dish that can easily diversify your usual diet. For the meat component, you can use lamb, pork or beef. The vegetables are in perfect harmony with each other and soaked in juices.

1. 
   Potatoes with meat in a cauldron are prepared quickly and easily. Trim the meat from the bones and cut into small segments.
2. 
   Heat the cauldron thoroughly and lay out the meat component, fat side down, drown the lard.
3. 
   Throw the lean pieces on top. If there is no fat, add vegetable oil.
4. 
   Fry until an appetizing crust forms.
5. 
   Fill the component with water and bring to a boil, reduce the heat and simmer until almost done.
6. 
   Without wasting time, cut the carrots into strips and the onion into quarter rings.
7. 
   Cut the bell pepper pulp into bars.
8. 
   Chop ripe tomatoes.
9. 
   Add onions and carrots to the meat, boiled until half cooked.
10. 
    Add tomatoes and pepper.
11. 
    Season with tomato paste and bring to a boil over moderate heat.
12. 
    Add peeled and randomly chopped potatoes to the boiling broth.
13. 
    Reduce the heat again and close the lid, simmer for 20 minutes.
14. 
    Then sprinkle the food with salt, seasonings and chopped green onions.
15. 
    After 2-3 minutes, remove the cauldron from the stove and place the food into portioned bowls. Bon appetit!

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Potatoes with meat in a cauldron on a fire

Potatoes with meat in a cauldron over a fire is a truly masculine dish that will be appreciated by all members of the stronger sex. Despite the fat content, the dish captivates from the first try, since all components are prepared not in vegetable oil, but in melted pork fat.

Cooking time – 90 min.

Cooking time - 30 min.

Portions – 6.

Ingredients:

• Pork lard – 1 kg.
• Pork sausages – 1 kg.
• Potatoes – 1 kg.
• Bulbs – 2 pcs.
• Salt – 3 tsp.
• Granulated garlic – 1 tbsp.
• Ground black pepper – 1 tsp.

Cooking process:

Step 1.Throw the coarsely chopped lard into a hot cauldron and fry for about 15 minutes, until it turns into cracklings.

Step 2. At the same time, peel and wash medium-sized potatoes, pat each tuber dry with paper towels.

Step 3. Using a slotted spoon, transfer the aromatic cracklings from a fireproof dish to a plate.

Step 4. Fry the potatoes in melted fat for 15 minutes, then place them in another container.

Step 5. Sprinkle the fried lard with salt and ground pepper and mix.

Step 6. Similar to the potatoes, cook the chopped onion until golden (5 minutes is enough).

Step 7. Mix potatoes with pepper, salt and granulated garlic.

Step 8. Next, cook the sausages in fat for 15 minutes. We take out the browned meat component and cut it into pieces of about 2 centimeters, leaving no more than 100 milliliters of fat in the cauldron.

Step 9. Return all the browned ingredients to the cauldron, stir and heat for another 5 minutes.

Step 10. Serve and enjoy. Bon appetit!

Potatoes with meat cooked in an Afghan cauldron

Potatoes with meat cooked in an Afghan cauldron is a hearty and original dish that will please everyone who tries at least a little! Thanks to joint stewing, all components are maximally saturated and saturated with each other’s juices and aromas.

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

• Potatoes – 7 pcs.
• Pork – 500 gr.
• Sweet pepper – 1 pc.
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Sunflower oil – 100 ml.
• Salt - to taste.
• Ground black pepper - to taste.
• Water – 400 ml.

Cooking process:

Step 1. Peel and wash the vegetables, cut the potatoes into arbitrary large slices.

Step 2. Finely chop the onion.

Step 3.Cut the bell pepper pulp into oblong strips.

Step 4. Cut the meat component into slices, slightly larger than potatoes.

Step 5. Heat sunflower oil in a cauldron and fry pork and onions with grated carrots for 10 minutes.

Step 6. Then add potatoes, sweet peppers and 400 milliliters of water - simmer over low heat for 40 minutes, covering with a lid.

Step 7. Season the hot dish with salt and pepper, distribute it along with the broth into portioned bowls and begin the meal. Bon appetit!

Meat with potatoes and mushrooms in a cauldron

Meat with potatoes and mushrooms in a cauldron is an incredibly juicy and satisfying dish that will become a delicious lunch or dinner for you that will be appreciated by all family members. For additional juiciness and tenderness of taste, we need a little cream and a couple of pinches of ground ginger.

Cooking time – 1 hour 20 minutes

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Pork – 500 gr.
• Potatoes – 1 kg.
• Sweet pepper – 2 pcs.
• Onion – 2 pcs.
• Heavy cream – 5 tbsp.
• Mushrooms – 400 gr.
• Olive oil – for frying.
• Bay leaf - to taste.
• Ground coriander - to taste.
• Ground ginger - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Heat olive oil in a cauldron and add large pieces of meat, onion half rings and seasonings - mix and cook over moderate flame.

Step 2. At the moment when the pork has changed color, add the bell pepper cubes and set for 10 minutes.

Step 3. Coarsely chop the mushrooms used. If you have wild mushrooms, you should boil them first.

Step 4. Add the aromatic mushrooms to the main composition, stir and simmer for about 20 minutes.

Step 5.After the time has passed, throw large pieces of potatoes into the cauldron. Add cream, salt and spices and simmer until the potatoes are soft under the lid.

Step 6. Place the aromatic dish on plates and take a sample. Bon appetit!

Vegetable stew with meat and potatoes in a cauldron

Vegetable stew with meat and potatoes in a cauldron is a complex dish that will save the cook from separately preparing the main dish and side dish, as well as mountains of dirty dishes. Due to long and slow simmering, the ingredients are as juicy and tender as possible.

Cooking time – 90 min.

Cooking time - 20 minutes.

Portions – 6-7.

Ingredients:

• Potatoes – 700 gr.
• Pork – 500 gr.
• Carrots – 1-2 pcs.
• Beets – 1 pc.
• Zucchini – 400 gr.
• Tomatoes – 1 pc.
• Onion – 1 pc.
• Garlic – 4-5 teeth.
• Laurel leaf – 2 pcs.
• Tomato paste – 1 tbsp.
• Water – 150 ml.
• Vegetable oil – 50 ml.
• Seasoning for meat – 1 tbsp.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Rinse and dry the meat in any convenient way, cut into small pieces.

Step 2. Place the pork in a bowl and sprinkle with spices and stir.

Step 3. Peel and coarsely chop the beets and carrots.

Step 4. Cut the potatoes into slices.

Step 5. Pour vegetable oil into a cauldron and heat it, brown the pork for 15 minutes.

Step 6. Reduce the heat, add the carrots and beets and, stirring, fry for another 10 minutes.

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Step 7. Then put the potatoes, half the peeled garlic cloves, ground pepper into the cauldron - stir and fry for another 10 minutes.

Step 8. Next, add onion half rings - time for 3-5 minutes.

Step 9. Next, add the zucchini cubes.

Step 10We supplement the dish with tomato cubes, salt, black pepper, bay leaves and tomato paste diluted in 150 milliliters of water.

Step 11. Simmer the ingredients under the lid for 10-15 minutes. After the time has passed, season with the remaining garlic and herbs - leave for another 15 minutes and proceed to serving.

Step 12. Bon appetit!

Potatoes with cabbage and meat in a cauldron

Potatoes with cabbage and meat in a cauldron - it's very simple, quick and incredibly tasty! For this recipe, you can use minced meat or minced meat - this will not affect the taste of the finished dish. Be sure to try it and you won't regret it!

Cooking time – 60 min.

Cooking time – 15-20 min.

Portions – 4.

Ingredients:

• Carrot – 1 pc.
• Onion – 1 pc.
• Minced meat – 250 gr.
• Vegetable oil – 3 tbsp.
• White cabbage – 250 gr.
• Potatoes – 5 pcs.
• Tomato paste – 1 tbsp.
• Water – 1 tbsp.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Heat vegetable oil in a cauldron and sauté finely chopped onion and carrot rings for about 5 minutes.

Step 2. Add finely shredded cabbage, mix and simmer for another 5 minutes.

Step 3. Then add the thawed minced meat into a fireproof dish.

Step 4. Supplement the composition with large slices of peeled potatoes.

Step 5. Season with tomato paste, salt and black pepper, and fill with water.

Step 6. Simmer the food under the lid on low heat for about 40 minutes and then sprinkle with chopped herbs.

Step 7. Cook and have fun!

Meat with potatoes in a cauldron in Uzbek style

Meat and potatoes in a cauldron in Uzbek style is an original dish that will instantly fly off the plates! The main highlight of the dish is the variety of meat components: poultry, lamb and beef. Let's dilute their rich taste with juicy vegetables.

Cooking time – 1 hour 10 minutes

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Lamb – 300 gr.
• Chicken – 300 gr.
• Beef – 300 gr.
• Potatoes – 10-12 pcs.
• Onion – 2 pcs.
• Carrots – 1-2 pcs.
• Tomatoes – 3-4 pcs.
• Zira - to taste.
• Barberry - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Heat vegetable oil in a cauldron and fry the beef and lamb until golden brown, and then add the poultry, mix and continue frying.

Step 2. Add onion half rings to the golden ingredients and bring them until transparent, then add carrots and salt.

Step 3. Remove the skin from the tomatoes and chop the pulp randomly - throw it into the cauldron along with the spices and simmer over low heat.

Step 4. If the juice from the tomatoes does not completely cover the ingredients, then add a little water and add salt if necessary. Simmer under the lid until all ingredients are ready.

Step 5. Next, add the potatoes, cut in half, into the broth and continue cooking until the vegetable is soft.

Step 6. When serving, sprinkle the dish with fresh herbs if desired. Bon appetit!

Fried potatoes with meat in a cauldron

Fried potatoes with meat in a cauldron is a dish that is perfect for cooking at home and in the field. We will need to chop the selected meat and form small balls, and then fry them along with young potato tubers in hot oil.

Cooking time – 60 min.

Cooking time – 15-20 min.

Portions – 6.

Ingredients:

• Beef pulp – 1 kg.
• Onion – 1-2 pcs.
• Potatoes – 1.5 kg.
• Cilantro - ½ bunch.
• Sunflower oil – 250 ml.
• Salt - to taste.

Cooking process:

Step 1. Lay out everything you need on the work surface.

Step 2. Peel the potatoes and rinse them under running water.

Step 3. Scroll the onion and beef through the grill of the meat grinder.

Step 4. Salt and pepper the minced meat - mix well and beat lightly.

Step 5. Cut large potato tubers into halves, leaving small tubers whole.

Step 6. Pour 250 milliliters of vegetable oil into a cauldron and heat it, fry the potatoes.

Step 7. At the same time, with damp hands, form minced meat balls no larger than a walnut.

Step 8. Using a slotted spoon, transfer the finished potatoes to a plate and brown the semi-finished meat products in the same oil.

Step 9. Next, place vegetables on the bottom of the cauldron, and the balls on top, pour in a little water, add salt and simmer under the lid for about 10 minutes.

Step 10. Place the food on a serving plate and generously sprinkle with chopped cilantro - take a sample. Bon appetit!

Potatoes with meat and eggplants in a cauldron

Potatoes with meat and eggplants in a cauldron is a hearty and appetizing dish that will help you tasty and quickly feed a large family. To preserve the golden crust of all components, it is recommended to pre-fry them and only then proceed to simmering.

Cooking time – 80 min.

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Eggplants – 2-3 pcs.
• Carrots – 3 pcs.
• Onions – 3-4 pcs.
• Potatoes – 500 gr.
• Bell pepper – 2-3 pcs.
• Meat – 650-700 gr.
• Vegetable oil - for frying.
• Greens - to taste.
• Salt - to taste.
• Spices - to taste.

Cooking process:

Step 1. Lay out everything you need on your desktop.

Step 2.Peel, rinse and cut the potatoes into several parts - fry in hot oil until golden brown and transfer to a plate.

Step 3. Similar to potatoes, fry large slices of carrots.

Step 4. Add onion feathers.

Step 5. Stirring, sauté for about 3-4 minutes.

Step 6. Remove the frying from the fireproof container. Add vegetable oil to the cauldron and add sweet pepper strips and eggplant slices.

Step 7. We empty the cauldron again and fry the chopped meat until almost done.

Step 8. Return all the browned vegetables to the meat, season with salt, herbs and seasonings - simmer until all ingredients are soft.

Step 9. Serve the assorted vegetables and meat to the table hot and eat the meal immediately. Bon appetit!

Narhangi with meat and potatoes

Narhangi with meat and potatoes is a classic of Uzbek cuisine that few people are familiar with. Spices such as coriander, cumin and cilantro give the food a special rich taste and aroma. And thanks to the long simmering, the vegetables are completely saturated with lamb broth.

Cooking time – 4 hours

Cooking time – 25 min.

Portions – 4.

Ingredients:

• Lamb pulp – 300 gr.
• Potatoes – 3 pcs.
• Sweet pepper – 2 pcs.
• Onion – 3 pcs.
• Carrots – 2 pcs.
• Garlic – 4 teeth.
• Cilantro – 1 bunch.
• Dill – 1 bunch.
• Vegetable oil – 50 ml.
• Coriander seeds – 1 tsp.
• Zira – 1 tsp.
• Tomatoes – 3 pcs.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Using a mortar and pestle, grind the cumin and coriander.

Step 2. Rinse and dry the lamb, cut into small pieces and sprinkle with some of the seasonings, mix and place in the refrigerator for 2 hours.

Step 3. Without wasting time, chop the carrots as shown in the photo.

Step 4. Blanch and peel the tomatoes, finely chop the pulp.

Step 5. Grind the garlic cloves, cut the onion into quarter rings, and cut the pepper into bars.

Step 6. Cut the potatoes into strips.

Step 7. Grind the washed and dried greens.

Step 8. Heat vegetable oil in a cauldron and lay out the meat soaked in spices, fry until the color changes.

Step 9. Reduce the flame and add a layer of onion, sprinkle with ground seasonings.

Step 10. Next, lay out layers of tomatoes, carrots and herbs - sprinkle garlic on top.

Step 11. Add bell pepper.

Step 12. Distribute potato straws.

Step 13. Close the lid tightly and simmer over low heat for 120 minutes.

Step 14. Pepper and mix the finished dish and serve. Bon appetit!