Potatoes with meat in a cauldron are equally beautiful on the stove and on an open fire. It seems that there is no longer a dish that could easily replace the first, second and was loved by children and adults. Even ladies keen on counting calories will never give up a plate of rich potatoes. In any case, in nature. It is worth writing down some popular recipes for this hearty meal.

The right recipe on the stove

In the cauldron, on the stove, the potato with meat comes out delicious. The whole secret is in the cauldron: its thick walls perfectly keep heat, languish, no worse than in the stove. No wonder smokes, pilaf, hashlama and other Asian dishes are cooked exclusively in this dish.

It is better to use meat without bone - pork or veal.

For cooking, we need:

  • a weighty piece of pork without bone (preferably a ham);
  • 1.5 kg of potatoes;
  • large onion;
  • some sunflower oil;
  • salt, spices to taste;
  • big carrot.

You can add a bay leaf. But seasoning gives a characteristic bitterness, so this is not an obligatory component. And now let's start cooking. If you want the dish to resemble the first one, it turns out “with a little thing”, add a little water to the cauldron.

Stages of cooking:

  1. On the stove we warm the cauldron, pour oil there.
  2. Fry pieces of meat, cut into large pieces (like barbecue) pieces.
  3. Add onions, carrots, diced.
  4. Put the potatoes, cut into slices.
  5. Mix. Pepper, salt.

Meat, vegetables, should give juice, and in it already stew until soft, that is, readiness. To do this, reduce the fire and put out all the components of the roast. Everyone who loves a fragrant crust below can turn on a stronger fire at the very end of cooking and how to fry the dish.It remains to serve everything, laying out on a flat large dish or laying on plates. It will be correct to supplement everything with fresh vegetables, herbs, any delicious sauce.

With mushrooms

With meat and mushrooms, potatoes are even more aromatic and certainly more satisfying. Mushrooms do not have to be bought. Frozen mushrooms and salty mushrooms are also suitable. The latter is recommended to slightly soak in water - remove excess salt. And to add additional potatoes, most likely, is not required.

For cooking, we need:

  • a large piece of pork without bone or beef (ham or pulp);
  • 1.5 kg of potatoes;
  • large onion;
  • some sunflower oil;
  • spices to taste;
  • large carrot;
  • mushrooms - 400 g;
  • large bunch of greenery.

Stages of cooking:

  1. On a stove we heat a cauldron, we heat oil.
  2. Fry large pieces of meat.
  3. Add onions, carrots, and mushrooms, diced.
  4. Put the potatoes, cut into squares.
  5. Mix. Season with spices.
  6. Stew over medium heat until soft meat and potatoes.

Almost before serving, pour a bunch of greens into a cauldron, give a little insist: it should nourish the dish with aromas. Serve in deep plates.

How to cook in the oven

You can put out potatoes in the oven right in the cauldron. It will turn out a juicy, slightly baked, at the same time stewed dish. Extinguishing in the oven gives a special aftertaste, it is difficult to obtain it on the stove. We buy a juicy piece of fresh meat and start cooking!

Not all cauldrons have a lid in the kit: if necessary, a piece of dense foil will play its role.

What we will need:

  • a large piece of veal or lamb without bone;
  • 1.5 kg of potatoes;
  • one onion;
  • sunflower oil - 100 ml;
  • spices, salt;
  • glass of water;
  • carrot;
  • large bunch of greenery.

How to cook:

  1. Cut potatoes, meat, onions, carrots into large pieces.
  2. On the stove, heat the oil in a cauldron and lightly fry all the ingredients.
  3. Fill with water, add salt, send to the oven preheated to 220 degrees.
  4. Leave for about 60 minutes.
  5. If you feel that the potato is running away - reduce the temperature to 180 degrees.
  6. In the end, be sure to add greens, a little crushed garlic.

We lay out on deep ceramic plates and eat, savoring! Do not believe it, but it’s very delicious to pour such potatoes with sour cream or any creamy sauce, it’s only home-made.

Potato with meat in a cauldron on a fire

You will say that at the stake everything turns out much tastier. There is some truth to this. But potatoes, and even meat, stewed over an open fire - this is a classic of the hiking genre. The best thing is cooking in the air. Teach you how to cook!

If we bring potatoes to nature, then the white variety: it is crumbly and tasty; pink leave home for soup.

The necessary components:

  • pork - ham or neck –1 kg;
  • potatoes - 2 kg;
  • 500 ml of water;
  • salt, pepper to taste;
  • 70 ml of vegetable oil.

Stages of cooking:

  1. In nature, as you know, not to frills. Fresh air, the smell of bonfire - these are the main seasonings for potatoes. So for a start, we clean it.
  2. While the wood is burning up, cut the meat into cubes.
  3. Fry potatoes and meat together at the bottom of the cauldron.
  4. If there is onion - also add, but no, so it does not matter. We will manage to eat what is.
  5. Fill the fire and simmer until cooked, stirring occasionally.
  6. Women do not understand too well: what should be the right bonfire for cooking. Let us help men: the fire under the cauldron should not blaze too much.
  7. Stew until tender.

It remains to gather around the fire, arrange everything on plates, glorifying a good moment and a wonderful hearty dinner.

Cooking in Uzbek

Potatoes are the second bread not only in Russia. In Uzbekistan, too, stewed potatoes are often cooked and stewed with meat in a cauldron. There, in general, a cauldron is universal dishes, and they love it for its large volume and thick walls: the food is completely special. The highlight of the potato in Uzbek, of course, is a special set of spices and another nuance: first, the potatoes are fried with onions, and only then they are stewed.

Onions in Asia are used special - it is sweetish and completely not pungent; it is called so: Uzbek onion; we can find it on vegetable markets where residents of sunny Asia trade.

What we need:

  • 2 kg of potatoes
  • 2 large onions;
  • a large piece of lamb;
  • 500 ml of water;
  • 100 ml of vegetable oil;
  • zira seeds, a pinch of red pepper;
  • salt to taste.

We will additionally prepare a large green radish, a large carrot for a salad and a red onion - for a salad: Uzbeks love this salad and always eat it with pilaf, potatoes, smoky and other national dishes.

A step-by-step instruction looks like this:

  1. Cut potatoes and meat into large cubes.
  2. We chop the onion in half rings.
  3. Heat oil in a cauldron and fry the onion until golden brown.
  4. Add potatoes, meat, zira, pepper, salt and fry again all together.
  5. Fill with water and simmer until the mutton fibers are soft.

While the meat is stewed, make a salad. To do this, cut the radish and carrots on a thin long grater (peeler), chop the onions with half rings, add and slightly crush everything so that the juice stands out. At the end, sprinkle with vinegar, vegetable oil, you can sprinkle with pepper.

Do not forget to submit a large bunch of greens to the meat! In Asia, they just adore her! It remains to wish each other “Ekimli Ishtakh” - so “Bon appetit” sounds in the Uzbek language.

In tomato sauce

With the addition of tomato, you get an interesting piquant option, reminiscent of the basics, but only without pickles (although you can always add them). Use ripe tomatoes during the season, and high-quality pasta is suitable in winter.

What we need:

  • 1 kg of potatoes
  • 1 onion;
  • a piece of lean pork - 500-600 g;
  • 100 ml of water;
  • 2 tbsp. l tomato paste;
  • spices, salt to taste;
  • cooking oil for frying.

How to cook:

  1. Cut the potatoes into cubes and prepare the same sized pieces of pork.
  2. Cut the onion into large cubes.
  3. We heat the cauldron on the stove, pour some oil there and fry the onions, meat, potatoes.
  4. In water, dilute tomato paste.
  5. Pour it to the meat.
  6. We put out everything until ready.

Sprinkle the finished potatoes with parsley or any other herbs. And eat with fresh Borodino bread and any salad from vegetables or pickled cucumbers in a bite. It is unusually healthy to eat potatoes with herring and sprats: put it on brown bread and eat it with a bite.

How to stew in a cauldron

Stewed potatoes with meat in a cauldron will be tasty even with a regular budget chicken. Sometimes she helps out when funds in the family are limited. For the dish, pink meat is suitable - thighs or drumsticks. We will cut them into large pieces.

What we need:

  • 800 kg of potatoes
  • one onion;
  • 800 g of chicken;
  • 100 ml of boiling water;
  • seasoning and salt to taste;
  • cooking oil for frying.

The cooking steps are as follows:

  1. Cut the potatoes into cubes, chop the chicken into large pieces.
  2. Chop the onion into cubes.
  3. We heat the dishes on the stove, heat the oil in it, and then fry the onions, chicken and potatoes.
  4. Fill everything with water and simmer until the potatoes and meat are tender.

You can always add carrots, bell peppers, eggplant, zucchini, tomatoes to this recipe. It will turn out surprisingly tender and rich in taste stew. It is perfect even when cold!

Stunning roast in a cauldron

An interesting version of the tender roast of calf ribs is called "Ushnoe". The dish is considered primordially Russian, made from meat and potatoes, and has nothing to do with the ears in any form. Learning to cook earplugs!

What we will need:

  • 800 kg of potatoes
  • one onion;
  • carrot;
  • 900 g of calf ribs;
  • 300 ml of water;
  • spices, salt to taste;
  • greenery;
  • large bell pepper;
  • cooking oil for frying.

We prepare by stages:

  1. Cut the potatoes into cubes, cut the ribs into pieces.
  2. Chop the onion in half rings.
  3. We heat the cauldron on the stove, heat the oil in it, and then fry the onions, chicken and potatoes.
  4. Cut the potatoes into cubes, chop the chicken into large pieces.
  5. Chop the onion into cubes.
  6. We heat the cauldron on the stove, heat the oil in it, and then fry the onions, chicken and potatoes.
  7. Fill everything with water and simmer until the potatoes and meat are tender.

Add the chopped pepper there, fill it with water and simmer until the meat begins to slide from the ribs.

It turns out a thick, satisfying chowder. Half-first-half-second. Fragrant, deliciously delicate, and you can eat it spoon after spoon. It is clear that much will depend on the quality of the meat. Old beef is not good, look for young meat. Do not spare the greens, flavored the dish with sour cream, eat a bit of bread with bread: do as you like.

Potatoes with meat in a cauldron always come out well. Do you know why? The dish is extremely difficult to spoil! So you can safely entrust his cooking to her husband, and at this time to do dessert.

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