Potato Stews: Simple Recipes

The period of summer and autumn torrential rains is always an excellent occasion to usefully spend time and go to the forest for mushrooms. There is nothing nicer than a basket filled to the brim with oils. These mushrooms love moisture, and therefore, after heavy rain, their productivity is unusually high. And in terms of taste, they are considered one of the best. Dishes with these mushrooms are very popular. Stewed potatoes with butter are considered especially delicious.

Mashed potatoes with a stew in a pan

The recipe for stewed potatoes with butter is pretty simple. He will not require special efforts and resourcefulness from you, but he certainly will not leave indifferent any member of the family.

Ingredients:

• filtered water;
• 1.5 kg of potatoes;
• 400 g boiled or frozen butter;
• 2 medium onions;
• 1-2 carrots;
• Bay leaf;
• sweet pepper kernels;
• vegetable oil (for frying);
• salt and spices (to taste).

Cooking:

First you need to peel, wash and chop large potatoes. For stewing it is better to take white tubers, as they contain more starch than pink ones. As a result, during cooking, the potatoes will be friable and soft. So, put the chopped potatoes in a pan, fill with water and put on medium heat.

In the meantime, peel the carrots and onions, rinse thoroughly and cut into small cubes.

Pour a little sunflower oil into the pan and put on gas. Then we send the chopped onions and fry for about 1 min until transparent. Add carrots and fry for about 1 more minute. Then we throw to fry the butter, bring to readiness (about 10 minutes).

The contents of the pan are sent to the potatoes and gently mix.

5 minutes before readiness, throw a few grains of allspice, salt and bay leaf.

Braised butter with potatoes: a recipe for a slow cooker

No less popular dish in modern cooking are butter, stewed with potatoes in a slow cooker. This recipe is especially simple because it saves you a lot of time. Even a novice hostess can easily and quickly cope with it. So, to prepare a delicious meal in a slow cooker, we need:

• 200 g butter (fresh or frozen);
• 700 g of potatoes;
• 1 onion;
• salt (to taste);
• olive oil);
• parsley and dill greens (optional).

Cooking:

Peel the potatoes, wash them and cut them into strips 1-1.5 cm thick.

We wash the frozen mushrooms in water and spread on a paper towel so that unnecessary moisture is gone. If fresh oils are used, then first they need to be cleaned and boiled in salted water for 15-20 minutes.

Finely chop the onion, dill and parsley.

Pour olive oil into the bottom of the bowl of the kitchen appliance, and lay the potatoes on top. We put on the “Baking” mode, indicating the time - 45 minutes.

10 minutes before the end of the set time, open the lid and sprinkle with chopped onions and herbs.

The dish in the slow cooker turns out to be very delicate and aromatic, and most importantly - healthy.

Oven stewed potatoes and sour cream

Lard, stewed with potatoes and sour cream, will not leave your guests indifferent.

This simple recipe successfully replaces on the table all the sophisticated and sophisticated main dishes over which you often have to "puzzle". In order to cook stewed butter with potatoes and sour cream, you must take:

• 700 g of potatoes;
• 600 g butter (boiled or frozen);
• 500 g sour cream;
• 2 medium onions;
• salt, pepper mixture (to taste);
• rosemary;
• vegetable oil;
• dill greens.

Peel the potatoes and cut into large cubes. The same cut applies to oils.

Sprinkle the bottom of the ceramic dishes with vegetable oil and spread the potatoes, mushrooms, onion sliced ​​in half rings.

Season with salt, a mixture of peppers, rosemary and fill with sour cream.

We put the container in an oven preheated to 190 ° and bake for about 50 minutes. We decorate the finished dish with dill and serve to the table. All the neighbors will come running to the “bewitching” aroma, and homemade ones will be delighted.