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 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 onion
• 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 combined with meat are a tasty and satisfying dish. They can feed the whole family in no time. To vary the taste, you can use additional ingredients - bell peppers, zucchini or eggplant, as well as tomato paste and sour cream. Potatoes with mushrooms are especially delicious. In addition, such a dinner can be safely served on the table during Lent.

Potatoes combined with meat and mushrooms are a tasty and satisfying dish.

Since mushrooms in the recipes below are the main components, you need to carefully select them and know all the rules and subtleties of preparation. To add mushrooms to potatoes, they must be small in size with a dense structure.

It is best to use recently picked fruits, since in this case they have not had time to deteriorate and the quality of the dish can be guaranteed. It is also possible to add pickled, salted and boiled mushrooms.

Selected mushrooms are washed under cold water or soaked in it for several hours. Salt is occasionally added to the water so that those insects that the human eye cannot see come to the surface on their own.

Potatoes with meat and mushrooms in the oven (video)

How to cook stewed potatoes with meat and mushrooms in the oven

To prepare stewed potatoes with meat and mushrooms, you don’t need expensive ingredients. The most expensive is meat, but vegetables and various seasonings financially balance the dish with their relative cheapness.

1. You can buy any meat. For example, chicken or other type of poultry, rabbit or pork. To stew it needs to be washed and cut into large pieces. If there is frozen food in the freezer, it must be defrosted at room temperature.
2. If the recipe calls for using game (for example, wild boar or bear meat, duck), then this meat must first be soaked in the marinade for about two days. Preparing the marinade is simple - for 100 grams of wine you need to add 2 carrots and onions, 1 teaspoon of vinegar and half a bunch of herbs.
3. Instead of water, you can add chicken broth to the stewed potatoes. This way you can significantly saturate the taste of the dish.
4. During cooking in the oven, potatoes and meat are prepared in thick-walled dishes or special clay pots. Among modern accessories, you can use special dishes made of heat-resistant glass.
5. Before stewing the potatoes, you can lightly fry the meat in a frying pan. In this way, the fibers are sealed and all the meat juice that is released during the process remains inside.

Recipe for potatoes with meat and mushrooms, fried in a frying pan

Potatoes stewed in a frying pan with mushrooms and meat is a universal dish that can be prepared regardless of the culinary skills of the cook. To prepare it you need to take:

• kilogram of potatoes;
• 0.6 kilograms of pork neck;
• 0.5 kilograms of mushrooms;
• 0.25 liters of tomato juice;
• seasonings and spices to taste;
• vegetable oil for frying.

The dish is prepared like this:

1. Rinse a piece of neck under running water and dry. Cut the flesh into small pieces, distributing the fat and lean meat evenly. Place the neck in a thick-walled, volumetric pan or a special roasting pan and start frying without adding oil. Continue for about 15 minutes. After the meat fat has melted, salt and pepper the contents to taste. Add vegetable oil and add a little water, simmer for about 10 minutes. The liquid should slightly cover the meat.
2. Cut the mushrooms into slices. If these are forest fruits, then they need to be washed and sorted. Store-bought products, such as champignons, do not need to be washed at all. Fry the slices in a frying pan with butter until the juice has completely evaporated and a golden brown crust appears.
3. Peel the potatoes in advance and add plenty of ice water. This must be done so that excess starch comes out and the tubers become crispier. Cut into cubes approximately the same size as the meat. Place the potatoes in a frying pan and fry, stirring, until golden brown. At the end, you can add a little salt to the vegetable.
4. Add cooked potatoes to the stewed and slightly cooled meat, followed by mushrooms and a little tomato paste or homemade juice. Stir again until smooth and simmer the dish for 15 minutes over low heat. At the end, you can add bay leaf and even coriander, curry for taste.

Homemade roast with meat and mushrooms in sour cream (video)

Quick recipe for potatoes with mushrooms and stew

You can speed up the preparation of potatoes by using stew instead of meat. This way, time is wasted only on cooking vegetables.

Ingredients:

• 1.5 kilograms of potatoes;
• 500 grams of beef stew;
• 300 grams of any mushrooms;
• 2 medium carrots;
• greens to taste.

Sequence of cooking:

1. Instead of vegetable oil, which is added for frying vegetables, you can use special fat that remains on the stew. First of all, it has an unusual aroma and makes the dish more rich.
2. Place the frying pan on the heat and pour the fat from the stew onto it. The fat instantly melts and turns into a liquid state. Once it has completely melted, add potatoes to it. It has already been peeled and cut into arbitrary small pieces. Fry it over high heat until golden brown.
3. Add finely chopped carrots to the potatoes. This vegetable takes quite a long time to cook and therefore needs to be added earlier. After 7-10 minutes it needs to be stirred again. During this time, the vegetables will become soft.
4. Now you can add the washed and sliced ​​mushrooms. Stir the contents of the pan again. Add beef stew to the ingredients along with the remaining fat. Add salt to taste. Focus on the amount of salt in the finished stew. Add spices and stir to combine salt, pepper and cooked food.

Serve the potatoes hot along with herbs as a separate dish.

Cooking potatoes with meat, mushrooms and cheese in pots

• 10 medium potatoes;
• 4 medium sized carrots;
• fresh herbs;
• 500 grams of meat;
• vegetable oil for frying;
• 100 grams of sour cream or heavy cream;
• 2 glasses of water;
• 230 grams of mushrooms;
• 150 g grated cheese;
• salt and other spices to taste.

Cooking algorithm:

1. Peel vegetables. Cut the potato tubers into cubes 3 centimeters long, and cut the carrots into small strips or pass through a coarse grater. Rinse the greens under cold water and chop with a knife or special scissors. Finely chop all ingredients and add salt.
2. Defrost minced meat. If the recipe uses fresh meat in pieces, then it must be cut into cubes. Heat a frying pan and fry the meat for about 3 minutes until golden brown.
3. Dilute five tablespoons of sour cream in a glass of water, mix the liquid and pour into the meat. Pour a tablespoon of flour into the meat and mix so that it does not form lumps.
4. Wash the mushrooms, cut into slices and fry in vegetable oil until half cooked. Mix mushrooms, potatoes and carrots and place the vegetable mixture in washed and dry pots. Place the meat in sour cream there. Pour enough water into each pot to cover the contents by half.
5. Cook the potatoes in the oven for about 1 hour. Then add grated cheese and herbs. Serve hot.

Recipe for potatoes with mushrooms, meat and cabbage, stewed in a slow cooker

To prepare the recipe you will need:

• 0.6 kilograms of medium-sized potato tubers;
• 250 grams of mushrooms;
• 300 grams of pork or chicken;
• 2 onions;
• half a small head of cabbage;
• 2 carrots;
• 2 tablespoons of tomato paste;
• salt and pepper to taste.

Preparation:

1. Peel the onion and cut into small cubes. Also peel the carrots and cut into small strips or grate on a grater with large holes. Peel the potatoes and cut into cubes or cubes.
2. Remove the cabbage from the outer leaves and finely chop it with a sharp knife.
3. Wash the mushrooms, dry with a towel and chop. If wild mushrooms are used during cooking, then they need to be soaked in water for several hours, and only then start cooking.
4. Place the onions and carrots in a multicooker bowl and fry in oil, turning on the “Baking” mode for 15-20 minutes. At the end of the stew, pour in the tomato paste and distribute it evenly with a spoon.
5. Add potatoes and mushrooms, shredded cabbage. Also add pre-fried until golden brown. Pour in 1 glass of water, close the lid and set the “Baking” mode for 1 hour. After the end of the regime, the cabbage can be served.

Stew with mushrooms and potatoes in a slow cooker (video)

Let's summarize:

• Potatoes can be cooked not only with meat, but also with mushrooms, cabbage, cheese crust and other ingredients.
• Methods for preparing potatoes vary - they can be baked in the oven, in a frying pan or in a slow cooker.
• For a rich taste, you can use not only water, but also chicken broth, adding tomato paste or sour cream.

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If you are wondering what to cook for dinner, I suggest making stewed potatoes with meat and mushrooms. Believe me, this dish is a win-win option for a hearty, tasty dinner for the whole family. I usually cook stewed potatoes with meat and mushrooms in a large frying pan and even often serve it right in the frying pan, piping hot, as they say.

Let's prepare the products according to the list. You can take any meat, I prefer pork, but fattier ones, you can take poultry, rabbit, beef. The only thing that should be taken into account when choosing meat is the time it takes to cook it, because the total cooking time of the dish depends on this.

Since I use pork, and it takes longer to cook than any other meat, I cut it into very thin slices.

Heat the vegetable oil in a frying pan and fry the meat in it over high heat for 10-15 minutes, stirring. The meat should be browned. Now add the chopped potatoes. We cut the potatoes randomly, I cut them with a special knife. Add seasonings and salt and pepper. Continue frying the meat and potatoes for another 7-8 minutes.

Peel the champignons from the film and cut into slices, cut the onion into half rings.

First, add the mushrooms to the pan and fry them with the remaining ingredients for about 5 minutes.

After this, add the onion and fry everything together for another 5-7 minutes, stirring, over high heat until the onion browns a little.

Now pour 100 ml of water into the frying pan and cover the frying pan with a lid. Reduce the heat to medium and simmer the dish under the lid for another 10-15 minutes.

At this stage, I prefer not to stir the contents of the pan anymore, so that a crispy crust of potatoes and mushrooms forms on the bottom, and the vegetables on top are tender and juicy.

5 minutes before readiness, add finely chopped garlic and dill to the stewed potatoes with meat and mushrooms. Gently stir the contents of the pan. Cover with a lid and cook the dish for another 5 minutes.

Stewed potatoes with meat and mushrooms is ready! Place the potatoes on serving plates and serve with fresh vegetable salad or homemade pickles.

How delicious it is! Bon appetit!

Peel the potatoes, wash them, cut them into medium-sized cubes.

If necessary, clean champignons or any wild mushrooms, then wash them well and cut them into slices or cubes.

We wash the meat under running cold water and also cut it into cubes so that the size is approximately the same as the previous ingredients.

We clean the onions and carrots, wash them well and chop them. There is no need to grind it too much. If you are too lazy to cut carrots, you can grate them on a coarse grater, but making them into cubes is still better.

Heat a little vegetable oil in a frying pan, add the meat there and fry over medium heat.

Remove the meat from the frying pan (or take another) and sauté the onions and carrots. You can add a little flour, then the dish will turn out thicker.

Empty the pan again and fry the mushrooms separately until golden brown.

Now put the potatoes with mushrooms, meat and vegetables in a saucepan and fill with water so that it almost completely covers the dish.

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Simmer for 40 minutes over low heat. While the potatoes are cooking, finely chop the parsley and dill.

Five minutes before readiness, put the chopped greens into the pan. When the stewed potatoes with mushrooms and meat is ready, remove the pan from the stove and divide the dish into bowls or serve in pots to better retain the heat and aroma.

• If you have a cauldron, it is better to cook potatoes in it, since its thick walls heat the dish evenly and come out well-cooked.
• Stewed potatoes are especially tasty with pork because of its fat, but if you avoid excess fat, you can also use beef, then it is better to simmer the meat a little (on lower heat) in a frying pan so that it has time to become soft (or soak it in warm water beforehand). milk).
• You can add tomato juice or paste to the dish at the end of cooking. This will add slight sourness and a pleasant color. And fresh tomatoes will make the taste of potatoes with mushrooms and meat simply unique.
• Alternatively, try adding sour cream when frying mushrooms. At the end you will get potatoes with meat and mushrooms in a delicate sour cream sauce.
• The dish cooked in pots will be even more delicious. For it, you can also pre-fry all the ingredients or put them in a pot directly raw if you don’t have time to bother with frying. First the meat is laid out, then a layer of onions and carrots, potatoes and mushrooms on the very top. Salt, pepper, add water (about half the pot), pour over sour cream and put in the oven for 40 minutes at 180° (if the products are not fried, then the cooking time should be increased by 10 minutes). When serving, decorate with herbs.
• In the oven you can cook potatoes with mushrooms and meat on a baking sheet, then it will not be stewed, but baked, but no less tasty. Place all the ingredients in layers on a greased baking sheet, pour mayonnaise on top and sprinkle with grated cheese. We cook under foil for the first half hour, then open it and keep it in the oven for another 15 minutes (all this at 180°). The dish turns out aromatic, beautiful and is quite suitable for any holiday.