There were times when stewed potatoes with stew was a delicacy for many, since it was not so easy to purchase a tin can with such a meat product. In the modern world, stew can be bought without any problems in any store, and the current generation has not considered it a value for a long time. Therefore, having prepared this dish, you will definitely surprise your family with the forgotten taste of the once culinary delight.
You don't need special skills and great experience here. Also, you should not stock up on a lot of food. It is enough to buy the necessary vegetables, although every housewife already has carrots and onions in the refrigerator. The secret of a delicious dish lies precisely in the right choice of stew. If you are using the store option, then choose a good quality product at a high price. Beef stew is best, it has less fat.
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Ingredients:
Beef stew - 350 gr. (1 can)
Potatoes - 750 gr.
Carrots - 1 pc.
Bulb onions - 1 pc.
Water - 500 ml.
Bay leaf - 1 pc.
Peppercorns - 5 pcs.
Salt to taste
Fresh parsley - 1 bunch
Vegetable oil - 1 tablespoon
How to cook:
Prepare the required vegetables according to the list. Peel the root crops from the unnecessary top layer, wash carefully and dry a little.
Trim the onion head with medium-sized squares. Cut the carrots into strips. It is also permissible to chop it into cubes or even chop it with a grater.
But put the fire in a frying pan, heat oil in it and add the onion. Pass it separately for the first 2 minutes.
When the onion slices are lightly oiled and softened, toss the carrots over them. Cook the vegetables together for 5 minutes.
To avoid using a lot of oil, set the heat to below medium. Do not forget to stir the mixture with a spatula at intervals.
Chop the peeled potato tubers into medium-sized cubes or strips. After slicing, rinse again with water to rinse off the starch. Place the potatoes in a suitable sized saucepan.
Then pour the contents of the pan.
Next, add the beef stew straight from the jar, along with the frozen fat and a transparent soup.
Pour all this with hot water, put on an overhead fire.
When it boils, reduce the heat. Immediately remove the foam on the surface with a slotted spoon, throw in the spices. Cover the pot with a lid, leaving a gap for steam to pass through.
Simmer potatoes until tender, about 40 minutes. If you want to keep whole bites, do not stir frequently.
During the stewing period, taste the yushka to determine the portion of added salt. You can independently adjust the amount of liquid, making the dish thicker or thinner.
After finishing cooking, let the stewed potatoes with stew and gravy brew, cool slightly. Next, arrange the dish on plates, add chopped herbs.
Bon Appetit!
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