Roast with stew and potatoes in a pan. Recipes for delicious potatoes with stew

Many people associate stew with potatoes or porridge with camping, tents, delicious food cooked over a fire. They forget that this dish can be prepared at home, and canned food is easy to prepare yourself or buy a proven version in jars. Pay attention to the label - the amount of meat must be at least 70%.

How to cook potatoes with stew

Cooking potatoes with stew is a simplified version of roast. The products must be fresh and the meat juicy, then the dish will turn out good. The product can be taken from chicken, pork, lamb or beef, it doesn’t matter: the main thing is that it is of high quality. Potatoes must first be boiled, fried or baked, and then combined with meat and vegetables: carrots and peas. Find out the simple recipe below.

In a slow cooker

This is the easiest way: you just need to throw everything into the multicooker bowl, add salt, set the desired mode and wait a little. Stew with potatoes in a slow cooker will cook itself, and you can do other household chores without worrying about the result. The dish will turn out less fatty than when frying in a frying pan. To do this, select the “Quenching” program.

In a frying pan

There is an option for those who like fried. If you want to keep the crust crispy, just mix the prepared potatoes with the meat without adding anything else, warm them slightly and serve. Fried potatoes with stew in a frying pan - this full meal, to which you can separately do fresh salad from cabbage and cucumbers or other vegetable side dish. Salted tomatoes and cucumbers work well.

In a saucepan

Stewed potatoes with stewed meat in a saucepan is already a substantial dish that you can count on for several days. Most of all, it is similar to a classic roast, only softer and more tender due to the structure of the meat. It is fibrous and spreads throughout the pan, then into each spoon. Be sure to add carrots and herbs for a rich taste; optionally, canned or fresh peas. Step by step recipe How to prepare the dish is presented below.

In the oven

If you bake potatoes with stewed meat in the oven, add a little fresh vegetables, herbs and cheese - it will be satisfying meat casserole. This can be offered to guests, even placed on festive table, because the dish turns out very tasty, aromatic, and looks appetizing. For baking, take old potatoes and juicy meat so you don’t have to add excess water.

Potatoes with stewed meat – recipe with photo

Study the recipe for stewed potatoes, variations of the dish, cooking methods and photographs to choose your option at different cases life. There are delicious options with cabbage, mashed potatoes, and noodles. Photos will help you understand the whole process down to the smallest detail. Make a soup if you want a starter, or a stew if you want a hearty, warming dish. WITH step by step instructions you can avoid making mistakes.

Stewed potatoes with stewed meat

Number of servings: 4 persons.
Calorie content of the dish: 400 kcal.
Cuisine: international.

Stewed potatoes with stewed meat is the simplest option without additives. It is first cooked in a deep frying pan or saucepan with a lid until half cooked. Then add beef or pork ready goulash from the jar and simmer until the potatoes are soft. Periodically you need to add water so that the food does not fry or stick to the bottom. Instead of water, you can take vegetable or meat broth, then it will be even tastier.

Ingredients:

potatoes – 1 kg;
cooked meat – 500 g;
water or broth - 1 l;
salt – 1 tbsp. l.;
pepper – 1 tsp;
dill – 1 bunch;
onion – 1 pc.

Cooking method:

Peel the potatoes, cut into cubes, put in a deep bowl, pour in a little water or broth, bring to a boil, simmer covered for about 20 minutes, adding liquid when it has evaporated.
Chop the onion. Heat a little oil in a separate frying pan and fry it.
Carefully pour the meat with all the jelly in the jar into the frying pan and stir. Add a little liquid, simmer for 5 minutes.
Add the meat to the boiled potatoes, stir, salt and pepper, add dill, cook together for another 10 minutes.

Fried

Number of servings: 2 persons.
Calorie content of the dish: 400 kcal.
Purpose: for lunch, for dinner.
Cuisine: international.
Difficulty of preparation: easy.

For this recipe, you first need to fry the vegetables, then immediately combine them with the stew. Take it homemade or purchased, in jars. This is a quick, satisfying, uncomplicated lunch, because everyone knows how to fry potatoes. The only additives you may need are garlic and herbs. In general, fried potatoes with stewed meat do not need sauce or toppings: on the contrary, this can ruin it.

Ingredients:

potatoes – 0.5 kg;
stew – 300 g;
garlic – 1 head;
salt, pepper;
dill - 1 bunch.

Cooking method:

Peel the potatoes, cut into cubes or slices, fry on vegetable oil to golden crust. Do not cover with lid.
Finely chop the garlic, add to the pan, mix well. Salt and pepper.
Place the meat from the can in a separate frying pan, heat it, and evaporate the excess liquid. It should be moist, but not wet.
Combine all products and mix quickly. Serve sprinkled with fresh dill.

With cabbage

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 400 kcal.
Purpose: for lunch, for dinner.
Cuisine: international.
Difficulty of preparation: easy.

If you cook only cabbage with stew, the result will be less calorie, dietary option. You can add almost any vegetables to this dish. It’s worth trying the option with cabbage - it’s healthy and affordable product, which also goes well with the other ingredients. It is better to stew it separately in tomato paste: this way the stewed potatoes with cabbage and stew will be the most delicious.

Ingredients:

potatoes – 1 kg;
canned meat– 500 g;
cabbage - half a head of cabbage;
onion – 1 pc.;
tomato paste – 3 tbsp. l.;
carrots – 1 small;
salt, pepper

Cooking method:

Chop the cabbage, place in a heated frying pan, sprinkled with vegetable oil, add chopped onion, simmer covered for about 20 minutes. Season with salt and pepper.
When the cabbage becomes golden and soft, add tomato paste, grated carrots.
Separately, stew, boil or fry the potatoes.
In a large saucepan, combine the prepared potatoes, cabbage, and meat. Stir, add more spices, sprinkle with herbs if necessary.

Puree

Cooking time: 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 250 kcal.
Purpose: for lunch, for dinner.
Cuisine: international.
Difficulty of preparation: easy.

If you like crushed potatoes more than other types of potatoes, prepare mashed potatoes with stewed potatoes. You can mix them to get homogeneous mass, but it’s tastier to put meat and vegetables on top of the puree. There should be some liquid gravy left in the pan from stewing the meat - don’t pour it out ahead of time. Add mushrooms, peas or other vegetables to the composition. For purees, use only milk, not water.

Ingredients:

potatoes – 1 kg;
stew – 500 g;
milk – 500 ml;
onion – 1 pc.;
canned or frozen peas – 200 g;
carrots – 1 small;
butter– 20 g;
salt, pepper

Cooking method:

Wash, peel and boil the potatoes in salted water until tender. Drain the water into a separate bowl. Mash with a potato masher, adding hot milk little by little. You may also need some leftover cooking water. Use water only if there is not enough milk to desired consistency. You need to add butter. You should also wrap it in a towel and set the pan with the puree aside.
Heat a little oil in a separate frying pan, fry the onions and carrots. Add meat from the can, mix well. If the peas are frozen, pour boiling water over them, let stand for 5 minutes, then drain the water and add them to the pan. Use canned immediately. Add a little water or broth and simmer covered.
Mashed potatoes Place with the stew on a plate. Pour liquid from the pan. Garnish with parsley or dill or serve without them.

Vermicelli soup

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 250 kcal.
Purpose: for lunch, for dinner.
Cuisine: international.

When you don’t have time to cook broth, soup with stewed meat and potatoes will help you quickly prepare the first dish. If the jelly in the jar is too fatty, add only meat, otherwise the soup will be heavy. Chicken or beef would be better pasta You can choose any, but short noodles or horns work best. They should not be too large or thick.

Ingredients:

potatoes – 0.5 kg;
meat envelopes – 500 g;
water – 3 l;
onion – 1 pc.;
canned peas – 200 g;
carrots – 1 pc.;
vermicelli – 200 g;
salt, pepper;
greens - a bunch.

Cooking method:

Pour water into a large saucepan and add diced potatoes. Bring to a boil, add salt, cook for another 10 minutes.
Heat a little vegetable oil in a frying pan, fry the onions and carrots. Add the roast to the soup.
Add pasta and peas there. After 10 minutes, add the meat along with the contents of the jar, chopped herbs, stir, turn off the heat. Let the soup simmer, covered, for another 15 minutes.

Roast

Cooking time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 300 kcal.
Purpose: for lunch, for dinner.
Cuisine: international.
Difficulty of preparation: medium.

Roast meat with stewed meat and potatoes will turn out even tastier than usual (with fried meat), because it definitely won’t be dry or hard. It is best to eat this dish in winter; it warms you up and satisfies your hunger for a long time. The whole process is not difficult, but it will take some time: to achieve the desired deep taste, you need to simmer the food for a long time, constantly watching the stove so that it does not burn.

Ingredients:

potatoes – 1.5 kg;
stew – 500 g;
onion – 1 pc.;
carrots – 1 large;
tomato paste – 3 tbsp;
garlic – 1 head;
spices: paprika, salt.
water or broth.

Cooking method:

Wash and peel the potatoes. Cut into cubes. Grate the carrots and chop the onion very finely.
Place in a saucepan in layers: potatoes, carrots, onions. Salt each layer and sprinkle with paprika. Instead, you can use a pinch of red pepper or any seasoning for meat. Pour some water, cover with a lid, and simmer. Do not stir.
When the potatoes are almost ready, add tomato paste, meat and all the liquid from the jar, squeeze out the garlic, and stir.
Simmer everything together, adding liquid, for about 30 minutes. Stir occasionally.

In the cauldron

Cooking time: 80 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 300 kcal.
Purpose: for lunch, for dinner.
Cuisine: international.
Difficulty of preparation: medium.

Potatoes with stew in a cauldron is the same camp food that you can cook on vacation in the forest with friends. The roast turns out especially tasty over a fire, with the smell of smoke and game. The dish, like pilaf, is traditionally prepared by men. For this purpose, it is better to use homemade, pre-cooked meat. It can be either beef or pork, or chicken. If you buy, take a proven option. Mushrooms will add aroma and taste to the dish.

Ingredients:

potatoes – 2 kg;
meat envelopes – 1 kg;
onions – 2 pcs.;
carrots – 1 pc.;
mushrooms – 1 kg;
garlic – 2 heads;
spices: paprika, salt, pepper.
water or broth.

Cooking method:

Peel the potatoes and cut into cubes. Place in a cauldron, add water, cook until half cooked.
Wash the mushrooms and cut into large pieces. Finely chop the onion and carrots. When the potatoes are ready, drain the water into a separate bowl, add vegetables, mushrooms, garlic, meat, mix.
Simmer, adding water drained from the potatoes, for half an hour.

Stew

Cooking time: 60 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 300 kcal.
Purpose: for lunch, for dinner.
Cuisine: international.
Difficulty of preparation: medium.

It would also be good to add vegetables to a stew made from stewed potatoes with potatoes, and you can take any that are in season in the refrigerator. In summer, zucchini, tomatoes, peppers, and eggplants are suitable; in winter, beans, peas, and cabbage. Your dish will be satisfying, healthy and very tasty. This option is relatively easy to prepare, like a regular stew or roast, and takes about an hour.

Ingredients:

potatoes – 1 kg;
canned food, prepared meat – 500 g;
onion – 1 pc.;
carrots – 1 pc.;
beans in a jar – 400 g;
tomato paste – 5 tbsp. l;
tomato – 1 piece;
cabbage – 300 g;
spices: paprika, salt, pepper.
water or broth;
greens - any to taste.

Cooking method:

Peel the potatoes and cut into cubes. Simmer in a frying pan until half cooked so that it is slightly firm.
Heat oil in another frying pan, add chopped cabbage, simmer until golden brown. Set aside.
Fry onions, carrots.
In a large saucepan, place in layers: half the frying, potatoes, part of the meat, cabbage, the second half of the frying, beans, the second part of the meat, tomato cut into small cubes. Spread tomato paste on top, pour a little water or broth. Season each layer to taste.
Cover with a lid, simmer for 15 minutes, then stir the contents of the pan and simmer for another 10 minutes. At the end, sprinkle with herbs.

Tips for housewives:

Don’t be afraid to experiment, add any vegetables and mushrooms – champignons, porcini mushrooms, chanterelles.
If you want to get more rich taste– add vegetable or chicken broth instead of water.
So that the stew with potatoes does not burn, and all the ingredients are ready at the same time, simmer over low heat.
New potatoes are not suitable for stewing. It can only be fried separately.
In a slow cooker you will need 40 minutes to prepare the stew.
You can bake in the oven in big shape or in small portioned pots.

Find out how to cook deliciously with photos and videos to help you.

Video

Potatoes with stew. There are so many pleasant memories and nostalgia in these words. Especially for people of the older generation, because this is a whole era - hiking, camps, and home-cooked dinner with the family.

If you don’t associate these words with anything, then you urgently need to correct the situation. We will teach you how to cook very delicious potatoes with stew. It is very convenient to prepare this dish when you have a jar of stewed meat in stock and there is no time to defrost the meat or the refrigerator is completely empty.

In this dish, the main thing is to choose the right stew. Give your preference to jars with the state GOST stamp. A product with such a stamp undergoes a number of checks, which means that the likelihood of receiving a low-quality product is reduced to a minimum.

It’s also worth paying attention special attention on the name. Beef stew, pork stew, stewed chicken– these are the names that should attract attention first. But “home-style stew,” on the other hand, can give you an unpleasant surprise. Stew cooked at home is the most best option, here you are absolutely sure of the quality of the product, as we previously told.

We've sorted out the stew, it's time to start cooking.

Taste Info Potato main courses / Stewed potatoes

Ingredients

Stewed meat (beef, pork or chicken) – 1 b.;
Potatoes – 4 pcs.;
Carrots – 1 pc.;
Onions – 1 pc.;
Tomato paste – 2 tbsp. l.;
Vegetable oil – 2 tbsp. l.;
Salt, pepper, bay leaf to taste;
Fresh herbs for decoration.

How to cook stewed potatoes with stewed meat in a saucepan

Rinse and peel the vegetables well. Finely chop the onion and grate the carrots.

Fry the onions and carrots in heated vegetable oil until soft.

Add tomato paste to the fried vegetables and mix well.

Add all the stew from the can to the pan. Mix very thoroughly to break up any lumps that have formed and turn off the stove. The potato dressing is ready.

Peel and cut potatoes small cubes. Try not to make the cubes too small so as not to turn the future dish into mush.

Place the potato cubes in boiling water and cook until tender. You can also fry the potatoes in a frying pan until they are golden brown, but this method is not suitable if you do not want to spend too much time cooking, since you will have to fry the potatoes in parts, while you can cook all the cubes at once.

Drain the potatoes into a separate container and set it aside. The decoction will still be useful.

Add a mixture of fried vegetables and stew to the potatoes.

Mix well, add salt and black pepper to taste. Pour the remaining stewed potatoes over the potatoes potato broth so as to completely cover the dish.

Place the pan on the fire and bring to a boil. Reduce heat and simmer under closed lid about 5-10 minutes so that all ingredients take on the taste and aroma of each other. At this point, you can season the dish with any spices, for example, bay leaf. You can also add to the pan with stewed potatoes green peas– fresh or frozen. 1 minute before turning off the stove, sprinkle the dish with finely chopped fresh herbs.

Serve stewed potatoes with hot stew immediately after cooking.

It is not necessary to cook this dish in a pan on the stove. You can use ceramic pots and, instead of stewing under a closed lid, simmer the potatoes and stew in the oven. A multicooker set to the “Bake” mode can also make the process of preparing this dish easier.
It is better to avoid using spices altogether and limit yourself only to salt, black pepper and bay leaf, since even without unnecessary seasonings, potatoes and stewed meat turn out very aromatic and tasty.

Potatoes with stew. There are so many pleasant memories and nostalgia in these words. Especially for people of the older generation, because this is a whole era - hiking trips, camps, and home-cooked dinners with the family.

If you don’t associate these words with anything, then you urgently need to correct the situation. We will teach you how to cook delicious potatoes and stew. It is very convenient to prepare this dish when you have a jar of stewed meat in stock and there is no time to defrost the meat or the refrigerator is completely empty.

It is also worth paying special attention to the name. Stewed beef, stewed pork, stewed chicken - these are the names that should attract attention first. But “home-style stew,” on the other hand, can give you an unpleasant surprise. Stew prepared at home is the best option, here you are absolutely sure of the quality of the product, we previously told you how to cook pork stew.

We've sorted out the stew, it's time to start cooking.

Ingredients

Stewed meat (beef, pork or chicken) – 1 b.;
Potatoes – 4 pcs.;
Carrots – 1 pc.;
Onions – 1 pc.;
Tomato paste – 2 tbsp. l.;
Vegetable oil – 2 tbsp. l.;
Salt, pepper, bay leaf to taste;
Fresh herbs for decoration.

How to cook stewed potatoes with stewed meat in a saucepan

Rinse and peel the vegetables well. Finely chop the onion and grate the carrots.

Fry the onions and carrots in heated vegetable oil until soft.

Add tomato paste to the fried vegetables and mix well.

Add all the stew from the can to the pan. Mix very thoroughly to break up any lumps that have formed and turn off the stove. The potato dressing is ready.

Peel the potatoes and cut into small cubes. Try not to make the cubes too small so as not to turn the future dish into mush.

Drain the potatoes into a separate container and set it aside. The decoction will still be useful.

Add a mixture of fried vegetables and stew to the potatoes.

Mix well, add salt and black pepper to taste. Pour the remaining potato broth over the stewed potatoes so as to completely cover the dish.

Place the pan on the fire and bring to a boil. Reduce heat and simmer with the lid closed for about 5-10 minutes so that all ingredients take on the taste and aroma of each other. At this point, you can season the dish with any spices, for example, bay leaf. You can also add green peas - fresh or frozen - to the pan with potatoes and stew. 1 minute before turning off the stove, sprinkle the dish with finely chopped fresh herbs.

Serve the stewed potatoes with the stew hot immediately after cooking.

It is not necessary to cook this dish in a pan on the stove. You can use ceramic pots and, instead of stewing under a closed lid, simmer the potatoes and stew in the oven. A multicooker set to the “Bake” mode can also make the process of preparing this dish easier.
It is better to avoid using spices altogether and limit yourself only to salt, black pepper and bay leaf, since even without unnecessary seasonings, potatoes and stewed meat turn out very aromatic and tasty.

Today we will prepare one of the simplest and at the same time most delicious dishes.

Back in the 50s of the 20th century in cookbooks There was a section - “Canned Dishes”. Then canned food they were just beginning to conquer the shelves and it was necessary to teach the population to cook with new products. Here's how it was recommended to use stew in those years:

“Canned meat in tin containers intended for cooking culinary products, after opening, place on a hot stove. Hot canned food is placed in a colander to separate the fat and broth. Fat from canned food is used together with the fat provided according to the layout for sautéing roots or onions, and the broth is added to soups.”

“Cooking” Gostorgizdat. 1955

But then canned food took its rightful place as a quick and camp meal. And no one bothered with separating the fat and broth anymore. Let's not split hairs either.

Let's take the most common products:

Potatoes – 5-6 pcs.
Beef stew – 1 can (338g)
Onion – 1 pc.
Salt - to taste
Water as needed.

Let's prepare the simplest kitchen equipment:

Pan – 2.5-3 liters
Vegetable peeler – for peeling potatoes (optional)
Knife – for peeling and cutting vegetables
Tablespoon – for stirring and taking samples
Can opener - for opening cans of stewed meat

And let's start preparing the most delicious dish:

Wash the potatoes, peel them, and wash the already peeled ones again.

Cut the potatoes into large, “cubes”, 2-3 cm in size and place in a saucepan

Fill with water so that the potatoes are completely covered with liquid, and set to cook over low heat. For those who are little familiar with the process of cooking soups and other liquid dishes: you need to cook like this - put the pan on the highest heat, bring to a boil and switch to low. The best flavor comes from a low simmer, but if you immediately set the burner switch to low, you'll be waiting for lunch to be ready just before dinner. That’s why you need to first bring the brew to the boiling point at maximum heat, and then switch to the highest low fire.
While the potatoes are cooking, slowly peel and finely chop the onion.

The potatoes should cook, quietly gurgling, for about thirty minutes, so you have time to prepare the onions and wipe away the onion tears. But it’s better to start testing the potatoes for doneness about 15 minutes after the start of cooking. To do this, you don’t have to choke on half-baked potatoes. Simply select a suitable piece from the edge of the pan and, pressing it against the wall, try to break it with a spoon. If it turned out easy and relaxed, then the potatoes are ready. Different varieties Potatoes differ quite greatly from each other in starch content, so-called friability, and therefore in cooking time.

So, potato pieces are already breaking apart just by using a spoon. So, it's time to add onions to our dish. But first you need to add salt. Salt like this - add a little salt. Stir, wait for two minutes, taste. If necessary, add more salt. But always remember - it’s easy to correct under-salting, but over-salting is almost impossible.

Stir the poured onion and cook for another five minutes. You don't have to try the onion. If the broth was boiling, it means that after 5 minutes, maximum 7, the finely chopped onion will be cooked. Instead of samples, let's make stew. Everything is simple here, you just need to print the canned food.

Pour the contents of the jar into the pan. If the stew is good, there is no need to separate anything; in normal canned meat, everything (fat, meat and broth) will be just right for our brew. But if you doubt the quality of the stew, it is better to put it in a cup and see if there is a lot of fat. And remove excess if necessary.

If the meat was one piece (yes, yes, this happens in a good stew), break it up in the pan with a spoon so that all eaters get a portion of the meat.

Bring to a boil and turn off the burner. Stew is already boiled meat, and to cook it again means spoiling it. That's it. The best expedition dish is ready!

We eat right away, piping hot. You can add a little black for taste ground pepper.
Depending on the amount of water and potatoes, stew with potatoes can be cooked both as a soup and as a main course. But the tastiest thing is the middle half, as in this recipe, with boiled potatoes and rich broth.

Finally, advice on how to choose stew. First of all, pay attention to GOST. Although the treasured inscription “GOST number such and such” only guarantees that you will receive not vegetable (in the form of soybean pieces), but canned meat. Where the quality of meat, to put it mildly, can vary. I have met Gost stew, both with pieces of liver instead of meat, and with pork fat in beef stew, and with 70% jelly.

Therefore, the second selection criterion is price. The more expensive the stew, the better quality it is usually, and the more real meat it contains. In any case, good canned meat cannot cost less than a similar volume raw meat. So, if average price a kilogram of beef on the market costs 200-250 rubles, and 338 gram jar stew costs 40 rubles (which is 120 rubles per kilogram), then in this jar the meat is clearly in second, or even third, roles. After fat, veins and jelly.

So don't skimp. This dish contains stew main product, which shapes the taste, so it must be of high quality.

For a housewife, especially in a large family, stew with potatoes is one of the most favorite dishes. Its advantages are obvious: tasty, satisfying, loved by everyone. At the same time, the dish is prepared quite simply and quickly, and due to the use various vegetables and spices as ingredients can achieve a wide variety of flavors and aromas. It is also respected by tourists, hunters and fishermen: even if you walk a hundred kilometers, stew and potatoes will definitely help you regain your strength.

One of the traditional recipes
To prepare stew with potatoes this recipe The following ingredients will be required:

potatoes - 7-8 potatoes;
stew (beef or pork) - 250 g;
bulbs - 2 pcs.;
carrots - 1 pc.;
garlic - 2 cloves;
tomatoes - 1 pc.;
tomato sauce or paste - 1 tbsp. spoon;
butter - 1 tbsp. spoon;
greens, pepper, salt - to taste.

The dish is prepared as follows:

Finely chop the onion and garlic.
Grate the peeled carrots.
Finely chop the tomato.
Remove the fat from the stew, transfer it to a plate and mash to fibers. If you come across hard pieces, cut them with a knife.
Cut the peeled potatoes into cubes or slices. Pour water into the container with potatoes. Potatoes should be filled with water up to half or completely. Place the dish with potatoes on the fire. First, you can open the burner at full power, and when the water boils, you must reduce the heat as much as possible. To prevent the potatoes from burning, you need to stir them often.
While the potatoes are stewing, fry the onion thick-walled frying pan in a small amount of oil for about 5 minutes.
After this, add the grated carrots to the same frying pan and fry the indicated ingredients for another 3-5 minutes.
Add the chopped tomato there and fry everything together for 3 minutes, remembering to periodically stir the contents of the pan.
Add tomato paste (sauce) to the frying pan and mix everything well. As soon as the resulting mass begins to boil, add the stew. Keep on fire for 3-5 minutes.
By this time the potatoes will be almost ready. Be sure to drain off the excess broth. Transfer the contents of the frying pan into the bowl with the potatoes, mix everything well, add salt, seasonings and keep for another 5-7 minutes.
The potatoes are ready. Now you need to add herbs, garlic, butter. Stir and cover with a lid, turn off the heat.

A delicious dish for the whole family is ready!

Potatoes with stew and sour cream
Potatoes with stew and sour cream turn out to be very tasty, tender and nutritious. For cooking of this dish prepare the following ingredients:

potatoes - 7-8 pcs.;
stew (beef or pork) - 1 can;
bulbs - 2 pcs.;
garlic - 2 cloves;
tomato - 1 piece;
bell pepper- 1-2 pcs.;
vegetable oil - 1 tbsp. spoon;
sour cream - 1-2 tablespoons;
pepper, salt, herbs - to taste.

Stew with potatoes and sour cream is prepared as follows:

Wash the vegetables in cold water. Cut the peeled potatoes into cubes and fry in a frying pan in sunflower oil.
Separately, fry the chopped onion and garlic (3-5 minutes). Add the stew here (it’s better to chop it in advance). Stir and fry the resulting mixture for another 3 minutes.
Mix vegetables and stew with potatoes, stir, add water, pepper, bay leaf.
Add finely chopped tomatoes, bell peppers, salt and simmer until fully cooked.
Add sour cream, herbs and simmer for another 2-3 minutes. The dish is ready.

Taste ready-made dish will largely depend on the quality of the stew itself. When buying stew, do not forget that on average a can of stew takes up to half a kilogram of meat. By comparing the price of meat with the cost of a can of stew, you can easily determine what is in front of you: real meat product, or its soy substitute.