Stewed potatoes often become the first culinary experience of housewives in the kitchen. After all, this is the most common home dish, creating a cozy and warm atmosphere of family dinners. It would seem such a banal and simple combination of products, and what a result! The stunning aroma and indescribable taste of the dish has won the people's love forever and will always be actual.
Each experienced hostess has her own way of cooking stewed potatoes. We will tell you how delicious to cook stewed potatoes with chicken meat and offer a recipe for dishes with meat and mushrooms.
How to cook stewed chicken in a multivark?
Ingredients:
- chicken meat - 550 g;
- onion - 175 g;
- carrots - 175 g;
- potato tubers - 950 g;
- tomato sauce - 75 ml;
- vegetable oil refined;
- filtered water - 350 ml;
- garlic - 2-3 teeth;
- ground black pepper - to taste;
- salt - to taste;
- spices - to taste;
- laurel leaves - to taste;
- Fresh greens to choose from - to taste.
Preparation
The chicken is washed, well dipped with a paper towel or napkins and cut into equal pieces. In the capacity of the multivarka we pour vegetable refined oil and lay chicken slices. Choose the "Frying" or "Baking" mode and fry the chicken until you have an appetizing rouge on both sides.
While the meat is rouge, we clean and grind carrots and onions and then add to the dish. We maintain another ten minutes, lay the tomato sauce, pre-cleaned and sliced potatoes and add filtered water. Season the dish with salt, ground black pepper, spices and mix. We translate the device into the program "Quenching" and set the time for one hour. After forty minutes, add leaves laurel and finely chopped garlic.
We serve aromatic potatoes with fresh herbs.
Instead of chicken, you can take any other meat, the taste of the dish will be slightly different, but no less interesting and attractive.
How delicious to cook stewed potatoes with meat and mushrooms?
Ingredients:
- pork or veal - 700 g;
- onion - 150 g;
- carrots - 120 g;
- potato tubers - 1.2 kg;
- champignons or any other mushrooms - 350 g;
- vegetable, refined oil - 55 ml;
- vegetable, meat broth or water;
- spices for meat - to taste;
- peas of sweet pepper - 4-5 pcs .;
- bay leaves - 2-3 pcs .;
- salt - to taste;
- a ground mixture of peppers - to taste;
- fresh greens of dill, parsley and basil - to taste.
Preparation
The first thing we do is wash the pork or beef in cold water and soak the water with a paper towel. We cut the meat into small, equal pieces and lay it in a heated pan with a vegetable refined oil pan with a thick bottom. We brown meat pieces from all sides, add half-rings of onions and fry, stirring, for another five minutes.
Now add pre-washed and chopped mushrooms, season with salt, ground with a mixture of peppers, spices, and let it sit under the lid for ten minutes. Carrots are cleaned, cut into strips and thrown to meat with mushrooms. After five to seven minutes, shift the contents of the frying pan into a suitable cauldron
In the meantime, we remove the potato tubers from the skins, shredding them with cubes or small cubes of medium size and laying them in a saucepan. We throw leaves of laurel, peas of sweet pepper and if necessary we add salt. Cover the dish with a lid and stand on a moderate fire until the potatoes are ready. At the end we throw the finely chopped greens and remove them from the fire.
If you use dried mushrooms for cooking, you must first thoroughly wash and soak in water for a while for swelling.