How to cook potatoes with meat in a rustic way

The taste of potatoes with meat in a rustic way is familiar to many since childhood. Our grandmothers, who live in rural areas, often cooked such potatoes in the oven, which is why the food got the corresponding name. If you have a special pot, you can cook the dish in the oven. And if not, then an ordinary thick-walled deep frying pan or a cauldron with a lid will do.

Pick your recipe

You will need

• - meat (pork) - 0.5 kg;

• - potatoes - 1.2 kg;

• - onion - 4 pcs.;

• - small carrots - 2 pcs.;

• - bell pepper - 1 pc.;

• - tomatoes - 2 pcs. or tomato juice - 100 ml;

• - tomato paste - 0.5 tbsp. l (optional);

• - Bay leaf;

• - ground black pepper;

• - salt;

• - vegetable oil;

• - deep frying pan (cauldron).

Instruction manual

1

Rinse the meat and cut into slices. Peel all vegetables and rinse. Then they need to be chopped: onions - in half rings, carrots - in the form of a semicircle, and potatoes - in large cubes. For bell pepper, remove the stalk with seeds and cut into strips. Divide tomatoes into 8-10 parts.

2

Pour vegetable oil into a frying pan (cauldron) and warm it well. After that, throw pieces of meat and fry until golden brown. Put the onions and fry for about 7-8 minutes, stirring occasionally. Next, send carrots and bell peppers to the cauldron. Once they have a pleasant golden color, add chopped tomatoes or tomato juice and simmer until almost all the liquid has evaporated. At the end, you can put a little tomato paste to give the dish brightness and fry for a couple of minutes.

3

When the frying is ready, add the potatoes, mix well together. Then pour in so much water that it only slightly covers the contents of the pan. Bring to a boil, then set a low temperature and simmer under a covered lid for 20-30 minutes until the potatoes are fully cooked.

4

At the end, add ground black pepper, salt to taste and bay leaf. When the village-style potato meat is ready, remove the pan from the stove and let it brew for a bit, then arrange it in portions, sprinkle with fresh chopped herbs and serve with pickles and garlic pampushkas.