Stewed Potato Recipes with Meat and Mushrooms

To prepare a delicious and nutritious dish at home, you can use the simplest ingredients. For example, stewed potatoes with meat and mushrooms will be an excellent basis for both lunch and dinner.

You can choose a suitable stew of potatoes with meat and mushrooms on this page. It offers options with cabbage and sour cream, forest and cultivated mushrooms, other ingredients. Try to cook this dish in the oven and in a roasting pan, in a pan and in a cauldron. Everywhere you get an unusual and refined taste. Experiment and choose the most suitable recipe for your family.

Stewed potatoes with meat, mushrooms and cabbage

Ingredients:

• 1 duck
• 100 g of salted fat
• 800 g sour cabbage
• 5 - 6 dried mushrooms (better than white)
• 5 potatoes (small size)
• 1 cup sour cream
• 1 tbsp. flour spoon
• salt to taste.

For marinade:

• 500 ml table vinegar
• 1 parsley root
• 1 carrot
• 1 onion
• 7 to 10 bay leaves
• 1 teaspoon cloves
• 1 tbsp. a spoon of red pepper.

Stewed potatoes with meat, mushrooms and cabbage can be cooked with the addition of fresh vegetables, but with sour it will be tastier. Grated and gutted carcass, grate with salt and lower for 2 - 3 hours in the marinade. Stuff the duck with salted bacon. Put on a baking sheet and fry, pouring oil, until cooked.

Cooking marinade. For 500 ml of table vinegar - 1 tbsp. spoon (top) of salt. Finely chop the parsley, carrot, onion, mix, add red pepper, bay leaf, cloves (cinnamon, cardamom, garlic - if desired); total dry mix should make a tea cup. Boil with vinegar and cool.

Boil potatoes and dried mushrooms; mushroom broth pour four cups of acidic, boiled cabbage boiled water, add finely chopped, boiled mushrooms, and potatoes, salt and cook for 30 minutes. Pour in a glass of sour cream and add flour toasted in oil. Mix and simmer with the lid closed for another 15 minutes. While serving, put on the dish on one side chopped duck, and on the other - stewed potatoes with cabbage. Garnish with greens.

Oven stewed potatoes with mushrooms and meat

Ingredients:

• 1 kg goose or duck
• 3 tbsp. tablespoons margarine or lard
• 200 g of mushrooms - champignons
• 1 1/2 tbsp. tablespoons of flour
• 4 to 5 potatoes
• 1 onion
• 2 - 3 carrots
• 2 apples
• 2 1/2 cups broth
• 250 g stewed cabbage
• ground black pepper and salt to taste.

1. Stewed potatoes with mushrooms and meat in the oven are cooked either in pots or in a large roasting pan. Peel and wash vegetables. Cut potatoes and carrots into large pieces, and chop onions. Peel the apples and peel and cut into large slices.
2. Chop thoroughly processed poultry carcasses (two per serving), put in a frying pan with warmed fat, add carrots and onions, lightly sprinkle with flour and fry until golden brown.
3. Then transfer the meat and vegetables to the portioned ceramic pots, add raw potatoes, mushrooms and apples, sprinkle with salt and pepper, pour hot strained broth, put in the oven and simmer for 1 hour (goose - up to 1.5 hours). 7-10 minutes before cooking, add the stewed cabbage.

Potato stew with wild mushrooms and meat

Ingredients:

• 1 duck carcass
• 7 to 9 potatoes
• ¼ part of cabbage fresh
• 200 g of forest mushrooms
• 1 onion
• 1 carrot
• 1 parsley root
• 1/2 cup mashed tomato
• 1 tbsp. flour spoon
• 2 - 3 bay leaves
• 5 to 7 peas of black pepper
• salt to taste.

At this time, peel and wash the vegetables and roots. Cut the potatoes into slices and fry in duck fat. Grind onions, carrots, mushrooms, cabbage and parsley root and lightly fry in the fat in which the duck was fried.

At the end of the stew, add the fried vegetables, mushrooms, bay leaves, peppercorns to the meat pots, pour in the tomato puree, put in the oven again and continue to simmer for about another 30 minutes. Sprinkle the stewed potatoes with parsley and serve hot, removing the bay leaf.

Perkelt: stewed potatoes with meat and dried mushrooms

In order to prepare perkelt, you need to take:

• 600 g of pork or 900 g of veal or lamb
• 4 potatoes
• 300 g dried mushrooms
• 80 g lard
• 240 g onion
• 10 g garlic
• 60 g tomato puree
• 100 g tomatoes
• 160 g chilli peppers or 100 g lecho
• spices: salt, sweet red pepper powder to taste.

Stewed potato with meat and dried mushrooms is prepared as follows: prepared pork, veal or mutton is cut into pieces. Passion onion, sprinkle with red pepper, add crushed garlic, tomato puree and mix well. Then add a small amount of water, bring to a boil. Sliced ​​meat, mushrooms, diced potatoes are put in a boiling mixture, seasoned with spices and stewed under a lid, stirring and adding water in small portions from time to time. Before putting out the potatoes with meat, chopped bell peppers, fresh tomatoes or lecho are added and cooked.

Carpathians Transcarpathian: stewed potatoes with dried mushrooms and meat

Ingredients:

• 550 g pork (pulp)
• 20 g dried mushrooms
• 5 potato tubers
• 2 eggs
• 60 g onions
• 20 g of lard
• parsley

For gravy:

• 40 g dried mushrooms
• 40 g flour
• 20 g of lard
• 160 g sour cream
• spices to taste.

Stewed potatoes with dried mushrooms and meat in this embodiment are called Transcarpathian twigs.

Dry mushrooms are washed with warm water and soaked in cold water for 4-5 hours. Boil until tender, recline on a sieve and pass through a meat grinder or chopped finely, dividing into two equal parts. Sliced ​​finely chopped onions in 1/2 portion of fat. To one part of the mushrooms add sautéed onions, chopped steep eggs, salt and mix everything well. Pieces of pork are beaten, salted and pepper. Mushroom stuffing is put in the middle of the meat, rolled up, tied with a thread and stewed. At the end of the quench, the torsoans are poured with mushroom broth and simmer over low heat until half-cooked. Along the edges, put potatoes, diced, into a container where the meat is stewed. The stewed potatoes with torsions should be covered and allowed to brew a little. Threads are removed from the finished twigs. For gravy, fry the onion on the lard, mix with the second part of the mushrooms, add the passivated flour, tomato puree, dilute with mushroom broth, bring to a boil. After 4–5 minutes remove from heat and add sour cream, season with spices, bring to a boil again.Before serving, the torso are divided into portions, watered with sauce and densely sprinkled with finely chopped parsley, garnish served separately.

Stewed potatoes with meat, mushrooms and sour cream

Ingredients:

• For 1/2 kg of lamb, approximately 800 g of potatoes
• 300 g of mushrooms
• 1 carrot each
• parsley
• 1 turnip
• 1 onion head
• tablespoon of vegetable oil
• onion
• sour cream 500 ml
• 1 bay leaf.

In order to cook stewed potatoes with meat, mushrooms and estimate, you need to chop the lamb with the bone into pieces, salt, pepper, lightly fry in a frying pan, sprinkle with flour, fry for a couple of minutes and put in a cast-iron pan. Pour a little water, about 1/2 cup, into a frying pan where the lamb was fried, boil and pour into a saucepan, add another 450 milliliters of water there, add sour cream and simmer, closing it with a lid, for about twenty minutes. Then add potatoes, carrots, mushrooms, onions, turnips, peppers, bay leaves to the meat and stew until cooked. When serving, be sure to sprinkle with chopped herbs. Veal, chicken, rabbit are perfectly cooked in the same way. The composition of vegetables may vary. Instead of turnips, it’s good to take bell peppers.