Potatoes with meat stewed in a saucepan

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients. You will need pork pulp (neck, tenderloin), 3-4 potato tubers, a small carrot, filtered water and spices.

2. Step 2:

   

   If necessary, defrost the pork by transferring it from the freezer to the bottom shelf of the refrigerator in advance. Wash, dry the meat piece with paper towels and cut into medium pieces.

3. Step 3:

   

   Thoroughly wash the carrots and potatoes. Peel and cut into small cubes. Cut the carrots as you like in cubes, circles, cubes or grate coarsely.

4. Step 4:

   

   Pour refined vegetable oil with a high smoking temperature into the pan. Warm it up. Dip a wooden spatula into the hot oil, if bubbles have gathered around it, spread the meat slices. Fry on high heat on all sides until golden brown. Transfer to a saucepan with a thick bottom.

5. Step 5:

   

   Pass the carrots until soft in the same pan where the meat was fried for about 5 minutes. Transfer it to the pork.

6. Step 6:

   

   Pour water into the pan, add a little salt, bay leaf and pepper.

8. Step 7:

   

   Bring to a boil and pour into a saucepan. The liquid should completely cover the meat.

9. Step 8:

   

   Add dried spices and thyme to the pork.

10. Step 9:

    

    Cover the pan with a lid and simmer for about 40 minutes over medium heat until the meat is tender. Stir from time to time so that it does not burn. If necessary, add a little boiling water.

11. Step 10:

    

    At the end, add the tomato paste and mix.

12. Step 11:

    

    When the pork is easily pierced with a knife or fork, put the potatoes in the pan. Simmer all together for about 20 minutes on low heat until the potatoes are ready.

13. Step 12:

    

    Chop the garlic and dill finely with a knife and send it to the roast. Simmer for 2-3 minutes and remove the pan from the stove. Let the roast brew under the lid for 15 minutes, then put it on plates. Serve the dish with pickled or fresh vegetables, herbs.