Vegetables

Potatoes with meat in a pan

Potatoes with meat in a pan


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Ingredients for cooking potatoes with meat in a pan

  1. Pork (tenderloin) 300-400 grams
  2. Vegetable oil 6-7 tablespoons
  3. Carrots 2 pieces (medium)
  4. Onions 1-2 pieces (medium)
  5. Potato 600 grams
  6. Tomato paste 1 tablespoon
  7. Laurel leaf 2-3 pieces or to taste
  8. Allspice peas 2-3 pieces or to taste
  9. Pepper black peas 2-3 pieces or to taste
  10. Salt to taste
  11. Purified water as needed
  • Main Ingredients: Pork, Potato, Onion, Carrot
  • Serving 4 servings
  • World Cuisine

Inventory:

A kitchen knife - 2 pieces, a cutting board - 2 pieces, a tablespoon, a grater, a deep bowl, a stove, a frying pan, a wooden or silicone kitchen spatula, a deep non-stick aluminum pan with a lid (capacity 4 liters), a ladle, a serving plate.

Cooking potatoes with meat in a pan:

Step 1: prepare the ingredients.


So, first we wash a piece of pork under streams of cold running water, preferably a tenderloin, dip it with paper kitchen towels, put it on a cutting board and use a sharp kitchen knife to get rid of excess fat, film, veins, as well as small bones that often remain on the log house. Then we cut the meat in small portioned slices from 2 to 3 centimeters in size, drop them into clean dishes and move on. Using a clean knife, peel all the vegetables indicated in the recipe, rinse them, dry them, move them to the cutting board in turn and continue the preparation.

We chop the potatoes with asymmetric cubes or slices from 3 to 3.5 centimeters in size, drop them into a deep bowl, pour 2 fingers higher in purified water and leave them alone until use.

Onions with chopped straws, half rings or cubes with a thickness of 6-7 millimeters to 1 centimeter, grind carrots in the same way or chop on a medium or large grater. After that, put the remaining ingredients on the countertop, which will be needed for cooking, and move on.

Step 2: fry the meat.


We put the pan on medium heat and pour about three tablespoons of vegetable, better than refined oil, into it. After 2-3 minutes dip pork in well-heated fat and fry its slices on all sides to a tender golden beige crust, occasionally stirring with a wooden or silicone kitchen spatula.

At this stage, bring the meat to full readiness is not necessary, as soon as it is browned, we move it into a non-stick pan with a thick bottom, it is desirable that it is not enameled, but made of stainless steel or aluminum.

Step 3: pass the onions with carrots.


We put the pan again on the stove, send another about three tablespoons of vegetable oil into it and wait for it to heat up. Then lower the onions to the bottom of the red-hot dishes and pass it until transparent for about 2-3 minutes, remembering to periodically loosen so as not to burn. When it reaches the desired state, add the carrots to the pan and fry them together until the softness of the latter, as well as the appearance of a blush.

This process will take another 4-5 minutes, then move the vegetable dressing to meat, mix them carefully and proceed to the next step.

Step 4: stew potatoes with meat in a pan.


We put the pan with the fried slices of tenderloin, onions and carrots on a moderate fire. Pour them with purified water so that it only slightly covers these ingredients, after boiling, cover with a lid, leaving a small gap, and simmer for 15 minutes. After the right time, season the pork to taste with salt, a bay leaf and tomato paste. Mix everything until smooth and keep the meat on the stove for about 7-10 minutes until almost completely ready and soft.
Then move the potatoes into the pan. We send there two types of pepper peas: allspice and black. Pour the semi-finished dish with another portion of purified water, which should not be much, and so that it does not cover the top layer of potatoes and is at the level of two centimeters lower. After boiling again, if necessary, put a little more salt in the pan, cover again and simmer the meat with vegetables, without stirring, for another 15-20 minutes or until soft and friable potatoes. The result should be a delicious second course of delicate, slightly dry texture with a minimum amount of slightly viscous gravy, which, if desired, can be evaporated almost generally.

Step 5: serve the potatoes with meat in a pan.


After cooking, the potato with meat in the pan is a little infused, it will be enough 10 minutes. Then, with the help of a ladle, this aromatic dish is distributed in portions on plates, optionally sprinkled with finely chopped greens of dill, parsley, cilantro, basil or green onions and put on the table as a full-fledged second course for lunch or dinner. Salads, marinades and pickles can refresh such a hearty meal. Cook with love and enjoy!
Enjoy your meal!

Recipe Tips:

- if the gravy turns out to be a bit too much and it is very liquid, take out a couple of potatoes and mash them with a crush in mashed potatoes. Then send it to the pan, mix everything carefully, simmer for about 3-5 minutes - the liquid will thicken;

- optionally complete the set of spices with any spices, as well as dried herbs, which are suitable for dishes of meat and vegetables;

- very often, instead of tomato paste, several blanched fresh tomatoes are used, previously ground in mashed potatoes, and a broth or vegetable broth can be an excellent alternative to water.



Comments:

  1. Duhn

    Did you yourself come up with such an incomparable phrase?

  2. Anakin

    I think it would be worth highlighting some points and tell in more detail ..

  3. Aralmaran

    Agree, this is the fun play

  4. Kenrik

    It is unclear



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