Sauce with meat and potatoes

This is almost universal dish of all peoples, universal and simpler, probably, and can not be. To cook sauce with meat and potatoes, any meat is suitable, it is not necessary to take raw meat, for example, the remains of a chicken prepared earlier will also suit, especially since in that case the dish will be prepared faster, as long as the potatoes will be brewed

So, to prepare a potato sauce with meat, you will need:

1.5 kg of meat (preferably pork), 2 onions, 2 kg of potatoes, 100 g of margarine or butter, salt, 6 laurel leaves, peppercorns (2 tsp).

Meat should be cut into medium pieces and put in a pan with a thick enough bottom or in a special cauldron with the oil heated in it, fry for about 5 minutes.

Then we put peppercorns, salt, and pour some more meat into the meat, so that when boiling it covers the meat, we make a weaker fire, close the lid and stew until practically ready. For pork - this is 1 hour 30 minutes, for beef - more, for chicken - less.

While the meat is stewed, finely chop the onion and fry it in a skillet with butter until a delicious smell and evaporation of the liquid.

Potatoes are cleaned in advance and cut into pieces, larger than meat. We put it in a bowl with cool water.

As soon as the meat is almost ready, we lower the onion to the pan. Mix well.

Spread evenly on the meat prepared potatoes, pour all the water, but it should not cover the potatoes completely, strengthen the fire, as soon as it boils, you need to salt, remove the foam, put the bay leaves

Sauce with meat and potatoes will be ready when the potatoes are cooked, about half an hour, depending on the variety and size, the potato should be tender enough, but not boiled

We suggest you also prepare a sauce with meat and potatoes in Kabardian. Onion and meat must be cut, meat should be cooked in a sauté pan or a low saucepan and pour it with water.

As soon as the water boils, you need to add sunflower oil and onions and fry all together for several minutes. Then cut enough potatoes large enough and put it in a pan on top. Fill with water, salt, pepper.

Cover with a lid and simmer until done. If there is a desire, then you can put a spoonful of sour cream.

In the event that the potatoes are not very starchy, the sauce does not thicken. In this case, separately in a dry frying pan, it is necessary to roast a little flour until a golden brown tinge appears, cool, dissolve a glass of cold milk and pour into a slowly boiling sauce.

This sauce with meat and potatoes is quite liquid, so it is recommended to eat it with bread, which should be taken by hand and dipped into sauce.

You can even cook a meat sauce with potatoes.

You will need this (the amount is approximate, you can take everything by eye).

Kilogram of potatoes, a pound of meat (preferably pork, but you can also beef), 2 carrots, one onion, spices, vegetable oil.

Meat should be cut into pieces that are a bit larger than for goulash, but if you want, you can cut it short and fry it to a golden crust over medium heat. During frying, it should be slightly salt, pepper, sprinkle with suitable spices, for example, thyme or rosemary.

Fried meat should be put in a pan with a thick bottom, and on the remaining oil in the frying pan a little fry carrots and onions (onions should be cut into cubes, and carrots in semicircles or straws). They also need to be put in a pan with meat. Pour the meat with a little salted water so that the meat is only slightly covered with water.

Potatoes cut into slices slightly larger than for frying and put to all other components (the water should not cover the potato completely, as it will get too liquid).

Cover with a lid and bring to the ready for a small fire until the potatoes are soft. Sauce with meat and potatoes is ready.