Stewed potatoes with champignons and meat. Potatoes with meat and mushrooms stewed in a frying pan. Stewed potatoes with wild mushrooms and meat

You can prepare a tasty and nutritious dish at home using 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 recipe for stewed potatoes with meat and mushrooms on this page. Here we offer options with cabbage and sour cream, wild and cultivated mushrooms, and other ingredients. Try cooking this dish in the oven and in a roasting pan, in a frying pan and in a cauldron. Everywhere you will get an unusual and refined taste. Experiment and choose the recipe that is most suitable for your family.

Stewed potatoes with meat, mushrooms and cabbage

1 duck, 100 g salted lard
800 g sauerkraut
5 – 6 dried mushrooms (preferably white mushrooms)
5 potatoes (small size)
1 cup sour cream
1 tbsp. spoon of flour
salt to taste.
For the marinade:
500 ml table vinegar
1 parsley root
1 carrot
1 onion
7 – 10 bay leaves
1 teaspoon cloves
1 tbsp. spoon of red pepper.

Stewed potatoes with meat, mushrooms and cabbage can be prepared with the addition of fresh vegetables, but it will be tastier with sour ones. Rub the plucked and gutted carcass with salt and place in the marinade for 2–3 hours. Stuff the duck with salted lard. Place on a baking sheet and fry, basting with oil, until done.

Preparing the marinade. For 500 ml of table vinegar - 1 tbsp. spoon (with top) of salt. Finely chop parsley, carrots, onions, mix, add red pepper, bay leaf, cloves (cinnamon, cardamom, garlic - optional); In total, the dry mixture should make a tea glass. Boil with vinegar and cool.

Boil potatoes and dried mushrooms; Pour four cups of sour cabbage, scalded with boiling water, with mushroom broth, add finely chopped, boiled mushrooms and potatoes, add salt and cook for 30 minutes. Pour in a glass of sour cream and add flour fried in oil. Mix everything and simmer with the lid closed for another 15 minutes. When serving, place the duck cut into pieces on one side of the dish, and stewed potatoes with cabbage on the other. Decorate with greens.

Stewed potatoes with mushrooms and meat in the oven

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

Stewed potatoes with mushrooms and meat in the oven are prepared either in pots or in a large roasting pan. Peel and wash the vegetables. Cut the potatoes and carrots into large pieces, and chop the onion. Peel and core the apples and cut into large slices.

Chop the thoroughly processed bird carcass into pieces (two per serving), place in a frying pan with heated fat, add carrots and onions, lightly sprinkle with flour and fry until golden brown.

Then transfer the meat and vegetables into portioned ceramic pots, add raw potatoes, mushrooms and apples, sprinkle with salt and pepper, pour in hot strained broth, put in the oven and simmer for 1 hour (goose - up to 1.5 hours). 7 - 10 minutes before readiness, add stewed cabbage.

Stewed potatoes with wild mushrooms and meat

1 duck carcass
7 – 9 potatoes
¼ part fresh cabbage
200 g wild mushrooms
1 onion
1 carrot
1 parsley root
1/2 cup tomato puree
1 tbsp. spoon of flour
2 – 3 bay leaves
5 – 7 black peppercorns
salt to taste.

Sear the duck, gut it, rinse thoroughly, cut into small pieces with bones and salt.

In order to prepare stewed potatoes with wild mushrooms and meat, you need to melt the fat removed from the duck carcass in a frying pan, place duck pieces on it, brown them, sprinkle with flour and continue frying for a few more minutes.

Place the meat in fireproof clay pots, pour in a little hot water, close the lids, place in a heated oven and simmer over low heat for 30 minutes.

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

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

Perkelt: stewed potatoes with meat and dry mushrooms

In order to prepare perkelt, you will need to take:

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

Stewed potatoes with meat and dry mushrooms are prepared as follows: prepared pork, veal or lamb is cut into pieces. Saute the onion, sprinkle with red pepper, add crushed garlic, tomato puree and mix well. Then add a small amount of water and bring to a boil. Place chopped meat, mushrooms, and diced potatoes into the boiling mixture, season with spices and simmer under the lid, stirring from time to time and adding water in small portions. Before the end of stewing the potatoes and meat, add chopped sweet peppers, fresh tomatoes or lecho and bring to readiness.

Transcarpathian Kruchenyky: stewed potatoes with dried mushrooms and meat

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

For the gravy:

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

Stewed potatoes with dried mushrooms and meat in this version are called Transcarpathian krucheniki.

Dry mushrooms are washed with warm water and soaked in cold water for 4–5 hours.

Boil until tender, place on a sieve and pass through a meat grinder or finely chop, dividing into two equal parts.

Finely chopped onion is sautéed with 1/2 portion of lard. Add sautéed onions, chopped hard-boiled eggs to one part of the mushrooms, add salt and mix everything well.

Pieces of pork are beaten, salted and peppered.

Minced mushrooms are placed in the middle of the meat, rolled into a roll, tied with thread and stewed.

At the end of the stewing, the krucheniki are poured with mushroom broth and simmered over low heat until half cooked.

Place diced potatoes around the edges of the container where the meat is stewed.

Cover the stewed potatoes with krucheniki with a lid and let it brew for a while.

The threads are removed from the finished twists.

For the gravy, fry the onion in lard, mix with the second part of the mushrooms, add sauteed flour, tomato puree, dilute with mushroom broth, and bring to a boil.

After 4–5 minutes. remove from heat and add sour cream, season with spices, and bring to a boil again.

Before serving, the krucheniki are divided into portions, poured with sauce and sprinkled thickly with finely chopped parsley, and the side dish is served separately.

Stewed potatoes with meat, mushrooms and sour cream

For 1/2 kg of lamb approximately:

800 g potatoes
300 g mushrooms
1 carrot each
parsley
1 turnip
1 onion
tablespoon vegetable oil
sour cream 500 ml
1 bay leaf.

In order to prepare stewed potatoes with meat, mushrooms and sour cream, you need to chop the lamb along with the bone into pieces, add salt and pepper, lightly fry in a frying pan, sprinkle with flour, fry for a couple more minutes and place in a cast-iron pan. Pour a little water, about 1/2 cup, into the frying pan where the lamb was fried, boil it and pour it into the saucepan, add another 450 milliliters of water, add sour cream and simmer, covering it with a lid, for about twenty minutes. Then add potatoes, carrots, mushrooms, onions, turnips, peppers, bay leaves to the meat and simmer until done. When serving, be sure to sprinkle with chopped herbs. Veal, chicken, and rabbit are excellently prepared in the same way. The composition of vegetables may vary. Instead of turnips, it is good to use sweet peppers.

Potatoes are generally recognized as the “second bread” in our country, being an ingredient in most dishes. Stewed, boiled, fried, baked - the variety of forms of preparation has no equal among other products. Potatoes, brought to Russia about three centuries ago from Europe, immediately fell in love with even the most sophisticated gourmet. It goes well with any vegetables and is a wonderful side dish for sauces, meat and fish dishes. In addition to taste, the vegetable is an indispensable source of elements necessary for the body.

First of all, potato tubers are a source of carbohydrates, fiber and protein, while containing a minimal amount of fat. The high content of vitamin C, B6, potassium, folic acid and lutein has a good effect on the condition of the heart, the formation of red and white blood cells in the blood, the state of the immune system, and is also of great importance for eye health. The vegetable consists of 78% water, the lion's share of the remaining mass is starch.

The first and most important function of starch in the human body is maintaining blood sugar levels. Numerous studies have shown that consuming potato starch increases patient sensitivity to insulin, accompanying in the fight against metabolic syndrome.

The effect of starch is similar to prebiotics that feed beneficial bacteria in the body - restoration of intestinal microflora. This is achieved through the production of fatty acids during fermentation in the intestines. And the low gluten content is important for people with gluten intolerance.

However, there are also negative sides:

Of all the variety of nutrients and minerals, starch contains only carbohydrates. With increased consumption of this product, various disorders are possible in the body due to a deficiency of vitamins and microelements.
Potato starch consists of several components, one of which is amylose - considered undesirable for the body. Recently, on store shelves you can find genetically modified potato varieties whose amylose content exceeds the permissible limit. To avoid the development of various diseases, use only natural products.

Features and methods of preparation

In their raw form, potatoes are an essential source of many beneficial elements for the normal functioning of the body. However, during heat treatment, the vegetable loses some of its properties, so it is important to choose the right method for preparing potato dishes.

Cooking methods:

The choice of cooking method depends on your personal preferences. If you are trying to take care of the diet of your family and friends, add potato dishes to your usual list - your loved ones will be delighted.

Popular and simple recipes

When studying various recipes, you should pay attention to the beneficial properties of the ingredients included in it. Let's look at the most popular and delicious potato recipes.

Preparation takes about one hour, but the result is worth it. Tender, aromatic potatoes with pieces of meat are a hearty second course that will delight the whole family. The taste of the finished product is influenced by many factors:

dishes - you can stew in pots, a cauldron or an ordinary saucepan. It is highly not recommended to use aluminum or tin pans during cooking;
method of cutting ingredients;
order of storing products;
potato variety, etc.

The most delicious dish will be obtained with the addition of forest mushrooms: boletus, boletus, boletus, which give the dish an unforgettable aroma. Before directly stewing, you need to boil them.

Ingredients:

Potatoes - 8 pcs.
Pork tenderloin - 400 g.
Champignons - 400 g.
Onions, carrots - 1 pc.
Bay leaf - 2 pcs.
Tomato paste - 2 tbsp. spoons.
Vegetable oil.
Salt, pepper, spices - to taste.

Stages of preparing delicious stewed potatoes with mushrooms and meat:

The dish goes well with various appetizers and salads made from pickled or fresh vegetables. Bon appetit!

Everyone has tried stewed potatoes with mushrooms and sour cream at least once. Wild mushrooms are best suited for cooking, especially in season. Don’t be lazy and cook potatoes with fresh mushrooms - your family will be delighted with the incredible aroma. Low-fat sour cream will keep the number of calories to a minimum. If you like a thick gravy with a rich taste, feel free to use a homemade product.

Ingredients:

Potatoes - 5−6 pcs. medium size.
Carrots - 1 pc.
Onions - 1 pc.
Forest mushrooms (in our case, honey mushrooms) - 300 g.
Vegetable oil.
Sour cream - 150 ml.
Salt, pepper, spices - at your discretion.

Step-by-step description of the preparation process:

Stewed potatoes with meat and sour cream

A hearty, tender and aromatic dish will not leave anyone indifferent and will be an excellent lunch for the whole family. You can add various vegetables and spices to the dish to suit your taste.

Ingredients:

Potatoes - 5−6 pcs.
Pork tenderloin - 500−600 g.
Onions and carrots - 1 pc.
Low-fat sour cream - 150−200 ml.
Vegetable oil.
Herbs, herbs and spices - to taste.

Stages of preparing stewed potatoes with meat and sour cream.

Soft juicy beef stewed with mushrooms and vegetables and - it is always appetizing and very tasty. To prepare this dish you can use any vegetables that you have on hand, each time getting new variations of the dish. Today I had colorful bell peppers and mushrooms.

Ingredients

To prepare beef stew with mushrooms and vegetables you will need:

500 g beef pulp;

1/2 onion;

1/2 carrot;

2 medium bell peppers;

3 large champignons;

3-4 potatoes;

salt, ground black pepper, vegetable oil.

Cooking steps

Cut the bell pepper into large strips.

Add onions and carrots to the meat, fry everything together, then add a little water (to about half the level of the meat), reduce the heat and simmer until done for about 40 minutes. In order not to spoil the taste of the dish, water (or broth) should always be added hot.

Separately, fry the champignons a little in vegetable oil, add bell pepper, fry for 1-2 minutes and remove from heat.

After the beef has been stewed, add fried mushrooms and pepper to the meat. Salt and pepper to taste.

Delicious, juicy beef stewed with mushrooms and vegetables is ready.

Bon appetit, make your loved ones happy!

You can prepare many varied and tasty main dishes from potatoes. You can cook it for tomorrow, lunch or dinner - it is always tasty and never gets boring. That is why I want to offer you another recipe.

Ingredients:

Meat (pork or chicken) - 300 g
Fresh mushrooms - 300 g
Potatoes - 5-7 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Salt - to taste

Step-by-step photos on how to prepare the recipe:

We cut the meat into cubes. I used pork, but you can cook it with chicken or beef.

Heat the frying pan and fry until golden brown over high heat. Fry not until cooked, but simply until a crust forms.

Add chopped mushrooms. If you have champignons, you can peel and chop them, and forest mushrooms (honey mushrooms, boletus, etc.) - boil them first.

Fry everything together over medium heat for 5 minutes.

Fill everything with water to completely cover the ingredients, cover with a lid and simmer until cooked for 20-25 minutes.

If necessary, water can be added during cooking. At the end, add salt and bay leaf for flavor.

Bon appetit everyone!

Stewed potatoes with meat and mushrooms is a simple and tasty second course that even a novice housewife can prepare. You can cook it in a frying pan, slow cooker, thick-walled pan, or pots.

The basis of the dish is potatoes. It contains a large set of vitamins, minerals and amino acids necessary for the human body. The fiber it contains does not irritate the walls of the stomach, so the vegetable can be consumed by those who suffer from diseases of the gastrointestinal tract. In addition, it helps reduce cholesterol levels, normalizes metabolism, and neutralizes the effects of acids in the stomach.

Any meat is suitable for this dish. The main value of this product is its high protein content, which is necessary for tissue building. To make your food as healthy as possible, you should choose dietary types of meat that are easily digested by the body: rabbit, chicken fillet, veal. Pork is a more filling and high-calorie product, so give preference to a less fatty product.

It is worth considering that the liquid in which the meat is cooked should not boil too much, otherwise it will turn out too tough. As soon as the pieces are half cooked, mushrooms and potatoes are added to the container, which are lightly fried beforehand.

Sour cream will give the dish an interesting creamy taste. If you want the food to become even more tender, add a little tomato to the broth.

Both fresh and canned or dried mushrooms are suitable for cooking potatoes. First, they are washed well, dried and fried with onions, and only then added to other ingredients.

The dish will turn out to be dietary if you use vegetables instead of meat. They do not contain proteins and are fatty, but contain quite a lot of vitamins and carbohydrates.

The approximate calorie content is 68.7 kcal/100 g. Of course, the nutritional value may vary depending on the composition of the ingredients.

The main value of this dish is that all products are prepared with virtually no fat and with a small amount of water. When stewing, carcinogens and trans fats, which have a negative impact on health, are not formed. In addition, the broth in which the ingredients were stewed is not poured out, which means that all the beneficial substances remain directly in the dish.

The combination of potatoes, meat, mushrooms, spices and herbs create a unique variety of tastes and aromas and make it unique.

Rate the recipe

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

Stewed potatoes with meat, mushrooms and cabbage

Ingredients:

1 duck
100 g salted lard
800 g sauerkraut
5 – 6 dried mushrooms (preferably white mushrooms)
5 potatoes (small size)
1 glass of sour cream,
1 tbsp. spoon of flour
salt to taste.

For the marinade:

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

Stewed potatoes with mushrooms and meat in the oven

Ingredients:

1 kg goose or duck
3 tbsp. spoons of margarine or lard
200 g mushrooms – champignons
1 1/2 tbsp. spoons of flour
4 – 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.

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

Stewed potatoes with wild mushrooms and meat

Ingredients:

1 duck carcass
7 – 9 potatoes
¼ part fresh cabbage
200 g wild mushrooms
1 onion
1 carrot
1 parsley root
1/2 cup tomato puree
1 tbsp. spoon of flour
2 – 3 bay leaves
5 – 7 black peppercorns
salt to taste.

Sear the duck, gut it, rinse thoroughly, cut into small pieces with bones and salt.

Place the meat in fireproof clay pots, pour in a little hot water, close the lids, place in a heated oven and simmer over low heat for 30 minutes.

Perkelt: stewed potatoes with meat and dry mushrooms

In order to prepare perkelt, you will need to take:

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

Stewed potatoes with meat and dry mushrooms is prepared as follows: Prepared pork, veal or lamb is cut into pieces. Saute the onion, sprinkle with red pepper, add crushed garlic, tomato puree and mix well. Then add a small amount of water and bring to a boil. Place chopped meat, mushrooms, and diced potatoes into the boiling mixture, season with spices and simmer under the lid, stirring from time to time and adding water in small portions. Before the end of stewing the potatoes and meat, add chopped sweet peppers, fresh tomatoes or lecho and bring to readiness.

Transcarpathian Kruchenyky: 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 lard
parsley

For the gravy:

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

Stewed potatoes with dried mushrooms and meat in this version are called Transcarpathian krucheniki.

Dry mushrooms are washed with warm water and soaked in cold water for 4–5 hours. Boil until tender, place on a sieve and pass through a meat grinder or finely chop, dividing into two equal parts. Finely chopped onion is sautéed with 1/2 portion of lard. Add sautéed onions, chopped hard-boiled eggs to one part of the mushrooms, add salt and mix everything well. Pieces of pork are beaten, salted and peppered. Minced mushrooms are placed in the middle of the meat, rolled into a roll, tied with thread and stewed. At the end of the stewing, the krucheniki are poured with mushroom broth and simmered over low heat until half cooked. Place diced potatoes around the edges of the container where the meat is stewed. Cover the stewed potatoes with krucheniki with a lid and let it brew for a while. The threads are removed from the finished twists. For the gravy, fry the onion in lard, mix with the second part of the mushrooms, add sauteed flour, tomato puree, dilute with mushroom broth, and bring to a boil. After 4–5 minutes. remove from heat and add sour cream, season with spices, and bring to a boil again. Before serving, the krucheniki are divided into portions, poured with sauce and sprinkled thickly with finely chopped parsley, and the side dish is served separately.

Stewed potatoes with meat, mushrooms and sour cream

Ingredients:

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