Composition / ingredients
Step-by-step cooking
Step 1:
How to make beef with potatoes stewed? Prepare the specified products. Beef meat is better to take fresh, not previously frozen. If this is not possible, then the meat must first be thawed naturally. Choose potatoes of non-starchy varieties so that during cooking it retains its shape. Vegetable oil for frying meat. Spices can be chosen according to your taste. Prepare a saucepan with a thick bottom.
Step 2:
To prepare this dish, choose young beef, without tendons, you can even replace it with veal. If the meat is not young, then you may have to increase the cooking time in step 3. Wash the selected meat under running cold water and dry it with a paper towel. Cut the meat into large cubes. Pour vegetable oil into a saucepan and heat it up. Put the sliced beef in one layer and fry evenly on each side.
Step 3:
Add chopped onions to the meat and fry together for a couple of minutes, then pour in hot water so that it slightly covers all the meat. Reduce the heat, cover the pan with a lid and simmer the meat until tender. Depending on the selected meat, it may take from 30 minutes to 2 hours. To avoid a lot of scale during stewing, raw meat can be filled with water before frying, brought to a boil, then the meat is washed and fried, as indicated in the step
Step 4:
Wash and peel the potatoes, cut into large cubes. Peel and chop the garlic. As soon as the beef becomes soft, add chopped potatoes, chopped garlic, butter, salt and ground black pepper to taste (you can add your favorite spices), bay leaf. Mix everything, cover the pan with a lid and simmer until tender (15-20 minutes). Do not interfere anymore, so as not to break the potatoes.If necessary, you can add water.
Step 5:
Serve stewed potatoes with beef hot - this is an independent dish. When serving, potatoes can be sprinkled with chopped fresh dill or parsley. Also, potatoes with beef can be served with a salad of fresh vegetables, homemade pickles.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Beef fillet (steak) - 189 kcal/100g
- Beef fillet (roast beef) - 381 kcal/100g
