This is an almost universal dish of all nations, more universal and simpler, probably, it cannot be. To prepare a sauce with meat and potatoes, any meat is suitable, it is not necessary to take raw, for example, the remnants of previously cooked chicken are also suitable, especially since in this case the dish will cook faster, as long as the potatoes will be cooked
So, to prepare potato sauce with meat, you will need:
1.5 kg of meat (preferably pork), 2 onions, 2 kg of potatoes, 100 g of margarine or butter, salt, 6 bay leaves, peppercorns (2 tsp).
The meat should be cut into medium pieces and put in a pan with a sufficiently thick bottom or in a special cauldron with oil preheated in it, fry for 5 minutes.
Then we add peppercorns to the meat, salt, pour more water, so that when boiling it covers the meat, make the fire weaker, close the lid and simmer almost until ready. For pork - this is 1 hour 30 minutes, for beef - more, for chicken - less.
While the meat is being stewed, finely chop the onion and fry it in a frying pan with oil until a delicious smell and liquid evaporates.
We clean the potatoes in advance and cut them into pieces larger than meat. Put it in a bowl of cool water.
As soon as the meat is almost ready, we dip the onions in the pan to it. Mix well.
Spread the prepared potatoes evenly on the meat, fill everything with water, however, it should not cover the potatoes completely, intensify the fire, as soon as it boils, add salt, remove the foam, put a bay leaf
The sauce with meat and potatoes will be ready when the potatoes are cooked, about half an hour, depending on the variety and size, the potatoes should be tender enough, but not cooked
We also offer you to prepare a sauce with meat and potatoes in Kabardian style. Onions and meat must be cut, the meat should be cooked in a saucepan or low saucepan and pour it with water.
As soon as the water boils, add sunflower oil and onions and fry everything together for several minutes. Then chop the potato large enough and put it in the pan on top. Fill with water, salt, pepper.
Cover with a lid and simmer until tender. If you want, you can put a spoonful of sour cream.
In the event that the potatoes are not very starchy, then the sauce does not thicken. In this case, separately fry a little flour in a dry frying pan until a golden brown color appears, cool, dilute with a glass of cold milk and pour into a slowly boiling sauce.
This sauce with meat and potatoes is quite liquid, so it is recommended to eat it with bread, which should be taken by hand and dipped in the sauce.
You can still cook such meat sauce with potatoes.
You will need it (the amount is approximate, you can take everything by eye).
A kilogram of potatoes, a pound of meat (preferably pork, but you can also beef), 2 carrots, one onion, spices, vegetable oil.
The meat should be cut into pieces a little larger than for goulash, but anyone who wants it can be smaller and fry it until golden brown over medium heat. During frying, it should be a little salt, pepper, sprinkle with suitable spices, for example, thyme or rosemary.
Fried meat should be put in a pan with a thick bottom, and fry the carrots and onions in the remaining oil in a pan (the onions should be cut into cubes, and the carrots in half circles or straws). They also need to be transferred to a pot with meat. Pour the meat a little with salted water so that the meat is only slightly covered with water.
Cut the potatoes into slices a little larger than for frying and put to all other components (the water should not completely cover the potatoes, as this will turn out to be too liquid).
Cover and cook over low heat until soft potatoes. The meat and potato sauce is ready.