Stewed Potato Recipes with Meat and Mushrooms

Prepare a delicious and nutritious dish at home possible from the simplest ingredients. For example, potato stew with meat and mushrooms will be an excellent basis for both lunch and dinner.

Choose the right recipe for stewed potatoes with meat and mushrooms possible on this page. It offers options with cabbage and sour cream, forest and cultivated mushrooms, other ingredients. Try cooking this dish in the oven and in the roasting pan, on in a pan and in a cauldron. Everywhere it will turn out unusual and refined taste. Experiment and choose the most suitable for your family recipe.

Stewed potatoes with meat, mushrooms and cabbage

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

Stewed potatoes with meat, mushrooms and cabbage can be cooked and with the addition of fresh vegetable, but with sour will tastier. Grated and gutted carcass grate with salt and lower for 2 to 3 hours in the marinade. Stuff the duck with salted bacon. Put on baking sheet and fry, pouring oil, until tender.

Cooking marinade. At 500 ml of table vinegar – 1 tbsp. spoon (top) of salt. Finely chop parsley, carrot, onion, mix, add red pepper, bay leaf, cloves (cinnamon, cardamom, garlic – all desire); total dry mix should make a tea cup. Boil with vinegar and cool.

Boil potatoes and dried mushrooms; pour mushroom broth four cups of sour boiled cabbage, add to it finely chopped, boiled mushrooms, and potatoes, salt and cook for 30 minutes Pour a glass of sour cream and pour fried in oil flour. Mix and simmer with the lid closed for another 15 minutes. Feeding on the table, put on a dish on one side a chopped duck, and on the other – stewed potatoes with cabbage. Garnish with greens.

Oven stewed potatoes with mushrooms and meat

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

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

Chop thoroughly processed bird carcass into pieces (according to two per serving), put in a pan with preheated fat, add sprinkle carrots and onions, lightly flour and fry until formed golden crust.

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

Potato stew with wild mushrooms and meat

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

Scorch the duck, gut, rinse thoroughly, chop into small pieces with a stone and salt.

To cook stewed potatoes with forest mushrooms and meat, you need to melt the fat removed from the duck in a pan carcasses, put pieces of duck on it, brown them, sprinkle flour and continue to fry for a few more minutes.

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

At this time, peel and wash the vegetables and roots. Potato cut into slices and fry in duck fat. Onions, carrots, mushrooms, chop cabbage and parsley root and fry lightly in fat, in which the duck was roasted.

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

Perkelt: stewed potatoes with meat and dried mushrooms

In order to cook perkelt, you will need take:

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

Stewed potatoes with meat and dried mushrooms are prepared as follows: prepared pork, veal or mutton is cut into pieces. Bow sauté, sprinkle with red pepper, add crushed garlic, tomato puree and knead well. Then add a little amount of water, bring to a boil. Put in a boiling mixture chopped meat, mushrooms, diced potatoes, season spices and stew under the lid, stirring and pouring from time to time water in small portions. Before stewing potatoes with meat add chopped bell peppers, fresh tomatoes or lecho and bring to readiness.

Carpathians Transcarpathian: 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 of lard
  • parsley

For gravy:

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

Stewed potatoes with dried mushrooms and meat in this version performance called Transcarpathian torsion.

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

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

Finely chopped onions passer on 1/2 portion of fat. To one piece mushrooms add sautéed onions, chopped steep eggs, salt and mix everything well.

Pieces of pork are beaten, salted and pepper.

Mushroom stuffing is put in the middle of the meat, rolled up, bandaged with a thread and stew.

At the end of the quench, the torsion is poured with mushroom broth and stewed on low heat until cooked.

Along the edges, put potatoes in a container where the meat is stewed, diced.

The stewed potatoes with torsions must be covered and give a little insist.

Threads are removed from the finished twigs.

For gravy, fry the onion on the lard, mix with the second part of the mushrooms, add the passivated flour, tomato puree, bred mushroom broth, bring to a boil.

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

Before serving, torsions are divided into portions, watered with sauce and densely sprinkled with finely chopped parsley, served with a side dish separately.

Potato stew with meat, mushrooms and sour cream

For 1/2 kg of lamb approximately:

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

In order to cook stewed potatoes with meat, mushrooms and estimated, you need to chop lamb with bone into pieces, salt, pepper, lightly fry in a pan, sprinkle with flour, fry a couple more minutes and put in cast iron the pan. Pour a little into the pan where the lamb was fried water, about 1/2 cup, boil and pour into a saucepan, add 450 milliliters of water there, add sour cream and simmer, closing the lid for about twenty minutes. Then add potatoes to the meat, carrots, mushrooms, onions, turnips, peppers, bay leaves and stew until readiness. When serving, be sure to sprinkle with chopped greens. In the same way, veal, chicken, rabbit. The composition of vegetables may vary. Instead of turnips, it’s good to take Bell pepper.

Nature lover
Rate author
Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
Add a comment