Ingredients for cooking roasts with potatoes and meat
- Beef Pulp 400 grams
- Potato 500 grams
- Onions 1-2 pieces (large)
- Vegetable oil 3-4 tablespoons
- Bay leaf 2 pieces
- Broth (meat, mushroom or vegetable) 0.5 cup
- Salt to taste
- Ground pepper mixture to taste
- Main Ingredients: Beef, Potato, Onion
- World Cuisine
A kitchen knife, a cutting board, a knife for cleaning vegetables, a deep frying pan, a lid for a pan, a spatula, disposable paper towels, kitchen potholders for hot dishes.
Cooking roast with potatoes and meat:
Step 1: prepare the beef.
Peel the pulp of beef from veins, films and vessels, if any. To do this is very important, because otherwise the meat can turn out to be tough and it will be difficult to chew, which will significantly worsen the taste of the dish. Rinse the beef under a stream of cool water and wipe with disposable paper towels to dry. Cut the meat that has been cleaned and prepared in this way into small cubes or rectangles depending on your desire.
Step 2: prepare potatoes.
To prepare this dish, choose only potatoes of good quality, large, not loose, without a large abundance of eyes and without growths. Peel the tubers and then rinse them with cool water to remove any remaining soil and other dirt. Chopped prepared vegetables in small cubes or cubes. And, one more little trick, potatoes also need to be slightly dried with disposable towels.
Step 3: prepare the onion.
Peel the bulb, sometimes it is more convenient to cut it in half first. Cut the ingredient peeled and washed with cold water into thin half rings.
Step 4: cook the roast with potatoes and meat.
Roast with potatoes and meat, I start cooking with frying onions. To do this, I pour the vegetable, cut into half rings, into a pan with a small amount of warmed vegetable oil and cook it until the slices become an appetizing golden color. It usually takes 3-5 minutes. Then I pour the fried onions on disposable towels so that they absorb excess vegetable fat.
I put pieces of meat in a free skillet and cook until all the liquid has evaporated, then add a couple of tablespoons of vegetable oil and fry the beef over high heat for 3-4 minutes stirring all the time.
On the floor, ready meat in a pan I pour one second part of all prepared and fried onions, then all the potatoes and the remaining onions. On top I lay bay leaves, salt and spices. I pour the broth into the pan with the ingredients. Of course, it can be replaced with clean boiled water, but the taste of the final dish will be less rich and interesting. At the end, cover the dishes, add heat and bring everything to a boil. Then turn down the heat to minimum and cook the roast with meat for 40-50 minutes or until potatoes and meat reach readiness, becoming soft and slightly loose. Important: if in the process it turns out that neither meat nor potatoes are ready yet, and all the liquid has boiled away, pour in more water or broth and continue the process.
Step 5: serve the roast with potatoes and meat.
Serve the roast with potatoes and meat immediately after cooking. Complete it with pickled cucumbers or pickled mushrooms, as well as delicious and fragrant homemade buns. And be sure to offer spicy, mustard or any other sauce to your hot dish at your discretion. Now, quickly sit down at the table and join the meal.
Bon appetit to all!
- Depending on what your family loves, you can add other products, such as carrots, tomatoes, or just tomato paste, to the fries.
- It’s no worse than roasting if you cook it from pork or chicken. Of course, you get a completely different taste of the dish.
- Add seasonings that you like more, be it different peppers or a mixture of seasonings for meat or potatoes.
- In summer, it’s important to add fresh herbs or onion feathers and even garlic arrows to the roast.