Duck fillet stew with cabbage and potatoes

Step-by-step cooking

1. Step 1:

   

   How to make a stew of duck fillet with cabbage and potatoes? Prepare the products. You can take any meat for stew — pork, beef, rabbit, poultry, game. I have duck fillet. Keep in mind that the cooking time for different meats will also be different, poultry is cooked faster, game and beef — longer. Pre-wash and peel the vegetables.

2. Step 2:

   

   Take a dish suitable for cooking stew — it can be cooked in a saucepan with a thick bottom, a saucepan or a cauldron. Cut the peeled potatoes into large pieces. Put it in a saucepan, pour clean water, add salt. Pour enough water so that it covers the potatoes, but no more. Meat and other vegetables will also be stewed in it. Put a saucepan with potatoes to cook on a slow fire.

3. Step 3:

   

   Cut the onion into small cubes. Grate the carrots on a coarse grater. Or cut it into arbitrary pieces — circles, straws, as you like. Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.

4. Step 4:

   

   Wash the meat, dry and cut in pieces of the same size as the potatoes were cut — the stew will look more beautiful.

5. Step 5:

   

   Take a frying pan and heat vegetable oil on it for frying. Pour the vegetables and meat into it. Fry the products on medium heat for 5 minutes, stir them from time to time.

7. Step 6:

   

   Add tomato paste, salt and spices. The set of spices can be any, choose according to your taste. Fry everything together for another 3-4 minutes. If you are cooking a stew of game or beef, then pour a little boiling water into the meat and vegetables and put them out for longer, about 30 minutes.

8. Step 7:

   

   Chop the cabbage into strips. Alternatively, you can cut it into squares.

9. Step 8:

   

   In a saucepan to boiled potatoes, add vegetable roast with meat and chopped cabbage. Stir the stew, if there is very little water, then pour in a little boiling water. The water level at the beginning of extinguishing should reach half of the products.

10. Step 9:

    

    Simmer the stew for 25-30 minutes over low heat. Stir it occasionally, make sure that the stew does not burn. But you don't need to make it too liquid either. Serve the dish hot to the table. Bon appetit!