Meat with young potatoes. Meat with young potatoes: a delicious home-style treat

17.04.2020

Description

After the dizzying success of delicious chicken breasts in the oven, baked "for an encore" with zucchini, then with carrots, then with young potatoes, I decided to try the same principle to cook young potatoes with meat. And what? Chop the pork thinner, marinate in sour cream, cover the potato-zucchini mixture with slices, season aromatic spices... and bake!

It turned out very tasty and simple! And the side dish, and the second kind of chops, just not fried, but baked - two pluses at once! And healthier and easier to cook. So take note of the recipe for young potatoes with meat, for a change. And in addition to zucchini, you can add to the vegetable company cauliflower or broccoli, bell pepper… I think I will treat you with a delicious variation on this theme more than once!

Ingredients:

0.5 kg of meat;
0.6-0.7 kg of potatoes;
1-2 zucchini;
100 ml sour cream;
A bunch of all kinds of greens (parsley, dill, green onions);
Spices according to your taste: salt, ground black pepper, turmeric, paprika, dried basil, garlic ...)

For of this recipe pork is better: baked meat will be softer. Choose a balyk or such a slice as for chops or entrecote: so that it is convenient to cut into slices about 1 cm thick.

Instructions:

Lightly beat the meat, cut into slices, on both sides.

Rub with salt, pepper and spices, coat with sour cream and leave for an hour, maybe two - let it marinate. The longer it stands, the softer it will be, you can leave it in the refrigerator overnight. I stood for half an hour in a warm kitchen.

In the meantime, let's prepare the vegetables. Wash the potatoes and zucchini, peel, rinse and cut into slices, like a roast, not very thin. Because vegetables cook faster than meat, and the thin petals will generally turn into mashed potatoes until the pork is in condition. So we cut thicker.

After greasing a baking dish or cast iron pan with vegetable oil, lay out the vegetables. Salt a little, pepper, season with spices.

Cover the vegetables with pieces of meat on top. And once again grease generously with the remains of sour cream.

We put in the oven, preheated to 180-200C, and bake for 45 minutes - 1 hour, until both the potatoes and the meat become soft (check with the tip of a knife).

I bake it uncovered, so the meat turns out to be fried like a real chop, and delicious like a barbecue on a fire. But also slightly dry. If you want more flavor and juiciness, you can cover the dish with a sheet of foil. And pour a little water on the bottom of the frying pan, towards the end of cooking, so that the products are steamed and moistened.

Everyone, since childhood, knows that there are potatoes and young potatoes. The potato is a nightshade plant that gives us the very same 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 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

Peel young potatoes by scraping off the outer skin, which looks like a film, and removing the "eyes". Wash and pour thoroughly cold water so that the young potatoes do not darken. To cook potatoes evenly, you need to choose potatoes of the same size.
Meat and young potatoes
Cut the beef into small pieces and fry in butter. The size of the cut is the same as for.
Cut the beef into small pieces and fry in butter
Fry until blush, then season with salt and pepper and sprinkle with a pinch of ground coriander.
Fry until blush then sprinkle
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
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.
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
Add finely chopped dill. Stir the stewed potatoes with the beef and arrange on plates.

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, cooking 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 nice 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 flavor and aroma.
In addition to onions, you can add a little chopped carrots to pots with meat and potatoes. She 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.

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

Then let's cook together with tochka.net another dish of 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:

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.
Cut the meat into small pieces. Cut the bacon a little finer. Cut the onion into small pieces. Chop up the greens.
Throw bacon and fry into a hot saucepan to release the fat. If using ready-made lard, melt it.
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.
Put boiled potatoes in a saucepan, stir, salt, add spices and cook the meat and young potatoes for another 15 minutes.
At the end, sprinkle with herbs and serve hot meat and young potatoes with salads from fresh vegetables.

Bon Appetit!