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How to cook young potatoes with meat. Young potato stew with beef

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Imagine such a delicious dinner: soft, fragrant, lightly browned pork with green dill ... Can you imagine? Isn't it salivating already?

Then let's cook together with tochka.net another dish from young potatoes... This time - with pork.

Everything is very simple and delicious! And also very fast. In just half an hour you will have a steaming one with a young potato ready, and the whole family will be full and happy.

Meat with young potatoes - ingredients:

  • 400 g of meat (pork pulp, neck, shoulder blade, brisket),
  • 50 g bacon (or lard),
  • 700 g of young potatoes,
  • 1 onion
  • greens (dill, parsley),
  • 2 bay leaves
  • 3 allspice peas,
  • ground coriander to taste
  • ground black pepper to taste
  • salt to taste.

Meat with young potatoes - preparation:

  1. For this type of meat, choose small young potatoes so you don't have to cut them. Peel young potatoes, wash and boil whole for 10 minutes.
  2. Cut the meat into small pieces. Cut the bacon a little finer. Cut the onion into small pieces. Chop up the greens.
  3. Throw bacon and fry into a hot saucepan to release the fat. If using ready-made lard, melt it.
  4. Send the meat to a preheated saucepan and fry over high heat on all sides until golden brown for about 5 minutes. Then add onion, bay leaf, allspice and fry until golden brown for 5 minutes.
  5. Put boiled potatoes in a saucepan, stir, salt, add spices and cook the meat and young potatoes for another 15 minutes.
  6. At the end, sprinkle with herbs and serve hot meat and young potatoes with fresh vegetable salads.

Bon Appetit!

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Watch the video recipe for young potatoes with rosemary:

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The beginning of summer is a long-awaited time, probably for most of the inhabitants of our country, because young potatoes appear on the shelves of almost every grocery store. Few people manage to pass by this yummy, which smells like summer. There are more than enough recipes for young potatoes, but for some reason most of us are limited to the usual boiled potatoes dripped with sour cream ...

But you can still bake it in pots, stew with vegetables. Our grandmothers unanimously say that frying young potatoes is categorically impossible, but from our own experience it has been proven that it turns out very unusual dish comparing favorably with regular fried potatoes.

Today we offer to cook young potatoes with meat in the oven. The highlight of this dish is that the taste is richer than that of boiled potatoes, meat gives satiety to the dish, and sour cream becomes uniquely tasty during baking, combining potatoes and meat into a single whole.

Ingredients for cooking young potatoes with meat in the oven:

  • young potatoes - 1 kg
  • pork - 350-400 g
  • sour cream - 200 ml
  • salt - 1 tsp
  • pepper - to taste
  • dill - a small bunch

Recipe young potatoes with meat in the oven:

Bring 1.5 liters of water to a boil, add 0.5 tsp. salt and send the meat to cook for 40 minutes.

Meanwhile, peel the young potatoes. It is advisable to use tubers of medium or even small size, then they will cook faster and taste much better. Peeling potatoes is very effective with the hard side of a dishwashing sponge, but this method only works if the potatoes are very fresh and the skins come off well.

Boil peeled and well-washed potatoes for 20 minutes in salted water.


While the potatoes and meat are boiling, prepare the dressing. Rinse and chop the dill.


Mix sour cream with dill, lightly salt. Send it to the refrigerator to wait in the wings.


Remove the meat from the water, cool and cut into small pieces.


First place the meat in a suitable sized ceramic baking dish ...


... then boiled young potatoes.


Pour everything with sour cream dressing.


Bake potatoes with meat in the oven for 15 minutes.


The finished dish can be served in the form in which it was prepared, or it can be laid out on plates.


Bon Appetit!

When I once again thought what to cook for dinner, my eyes fell on the pots. And suddenly I remembered that young potatoes with meat in pots are very tasty, satisfying and to the delight of all family members. Moreover, preparation requires a minimum of effort. Cooking potatoes in pots saves time: you just need to prepare the ingredients, place them in the pot and turn on the oven. The oil consumption is much less than if you made a roast in a cauldron on the stove or fried potatoes in a pan. This means that the dish turns out to be less high-calorie and more useful. The pots keep the temperature well - this is a pleasant bonus for latecomers and guests who do not have to eat a cooled dish.

Roast in pots turns out to be unusually tender. To everyone who is not indifferent to such food, I recommend to try it urgently. In this case, the main thing is to buy the right meat. I use the shoulder of the pork carcass. It is so soft and cooks very quickly. It is the scapula that always turns out well. In addition to this part, a neck, ham or tenderloin will do.

As for potatoes, a good variety is also important here. Most often, young tubers boil well and taste good. But old potatoes are not always tasty.

Recipe Information

Cuisine: Russian.

Cooking method: in the oven .

Total cooking time: 50 minutes

Servings: 2 .

Ingredients:

  • pork (shoulder) - 400 g
  • potatoes - 500 g
  • onions - 2 pcs.
  • vegetable oil
  • salt pepper.

Cooking method


On a note:

  • Before serving, you can sprinkle potatoes and meat in pots with grated cheese, which melts well.
  • You can also put chopped garlic in pots after cooking to enhance the taste and aroma.
  • In addition to onions, you can add a little chopped carrots to pots with meat and potatoes. It will add taste and make the color of the dish brighter.
  • Instead of pork, you can put veal or chicken in the dish.
  • If you would like to prepare a lean or vegetarian option stewed potatoes in pots, replace meat with mushrooms.

Delicate and appetizing young potatoes, in my opinion, always turn out delicious, no matter how you cook them. Fried, simply boiled, with sour cream, with herbs and just with butter. But, especially my family members like it when I bake with meat (this time with pork ribs) in the sleeve, in the oven. The recipe, at first glance, is unassuming, but the potatoes are incredibly tasty, and the meat, which has absorbed the piquant aroma of garlic, becomes tender and juicy. Let's try to bake potatoes together. I hope that the photos taken step by step during the preparation process will become your helpers.

Ingredients:

Pork rib - 500 gr;

Young potatoes - 1 kg;

Mayonnaise - 80 gr;

Salt - ½ tsp;

Ground black pepper - 2/3 tsp;

Garlic - 1 head;

Dill - 30 gr.

How to bake young potatoes with meat in your sleeve

In order to prepare this dish, I advise you to select small and / or medium-sized potatoes. It will be baked at the same time as the pork.

I chose pork ribs specially cartilaginous. They are practically boneless, therefore, when finished, they will be soft and juicy.

First, we need to salt and pepper the meat. While we are peeling the potatoes, we put the ribs in the refrigerator.

First, wash the tubers of young potatoes from dirt in a bowl with water. Then, we clean from the skin in any way that you know. For example, you can gently scrape off a thin, young skin with a sharp knife.

In the process of cleaning, if necessary, we cut out the eyes from the potatoes.

Peeled potatoes, so that the tubers do not darken, be sure to put them in a bowl with cold water.

At the next stage, we cut the smaller potatoes in half, slightly larger tubers, it is better to cut into three parts.

Then, salt the potatoes, pepper, mix, leave for ten minutes to soak with spices.

Let's start preparing the garlic and mayonnaise filling. To do this, peel the garlic and chop it very finely with a sharp knife.

Put the meat in a bowl with potatoes, add garlic, mayonnaise and mix well.

We put young potatoes with ribs in a culinary sleeve in one layer. Tie the ends of the sleeves and put them on a baking sheet.

Bake our tasty dish need in a preheated oven, first, fifteen minutes over high heat. Then, make the fire medium and bake for another fifteen minutes. After that, we take out the baking sheet from the oven and carefully, so as not to scald with steam, pierce and cut the sleeve with a scissor. We put the baking sheet in the oven again for fifteen minutes, so that the potatoes and meat are browned.

During this time, a bunch of dill must be washed and chopped. Put the finished baked young potatoes with meat on a dish and sprinkle with chopped dill.

Look at the photo - what a beautiful dish we have. And delicious as ... It is a pity that the amazing aroma of potatoes and meat with garlic cannot be conveyed with the help of a photograph. Bon appetit, everyone.

Everyone, since childhood, knows that there are potatoes and young potatoes. Potatoes are a nightshade plant that gives us that very potato. The most important food item.

The origin of the potato is known, it was brought to Europe by the conquistador and priest Pedro Cieza de Leon, in the "Columbian" era from the American continent, together with the Colorado potato beetle. The word "potato" comes from it. Kartoffel, Italian. tartufo, tartufolo - truffle.

In Russia, after the "introduction" of the potato by Tsar Peter, it was called the "demonic apple", mistakenly eating not tubers, but green "tomatoes" saturated with solanine, and, as a result, dying out by whole families from poisoning.

The beginning of summer is the season for young potatoes. Exclusively healthy food rich in vitamins, microelements. Young potatoes are especially valuable because of their high potassium content, which helps to remove fluid from the body and regulates metabolism.

And peeling young potatoes is a pleasure. Just scrape it off with a knife or a hard sponge. not suitable for frying. But boiling it is the best you can imagine.
Young potatoes are extremely tasty. Young vegetables and dill add charm to the dish.

Stewed potatoes with beef

Ingredients (2 servings)

  • New potatoes 0.5KG
  • Beef 300 gr
  • Dill 0.5 bunch
  • Onions 1-2 pieces
  • Butter 50 gr
  • Salt, black pepper, ground coriander Spices
  1. Peel young potatoes by scraping off the outer skin, which looks like a film, and removing the "eyes". Wash thoroughly and cover with cold water so that the young potatoes do not darken. To cook the potatoes evenly, you need to choose the same size potatoes.

    Meat and young potatoes

  2. Cut the beef into small pieces and fry on butter.Slicing size - as for.

    Cut the beef into small pieces and fry in butter

  3. Fry until blush, then season with salt and pepper and sprinkle with a pinch of ground coriander.

    Fry until blush then sprinkle

  4. Continuing to fry, add the peeled and coarsely chopped onion. Fry the onions until soft.

    Continuing to fry, add the peeled and coarsely chopped onion

  5. Pour the meat with onions hot water until the liquid covers the meat, and simmer everything over low heat, covered, until the meat is tender. Depending on the firmness of the beef, this time can be from half an hour to two hours.
  6. Add peeled young potatoes without cutting. Continue simmering for 20 minutes. It is important that the liquid has completely boiled away so that the potatoes and beef look like a thick stew.

    Add peeled young potatoes without cutting

  7. Add finely chopped dill. Stir the stewed potatoes with the beef and arrange on plates.