You can cook potatoes and meat in a cauldron both when you go out into the countryside by the fire, and in your apartment on the stove. In both cases, it will turn out very tasty, since the thick walls of the cauldron make the dish more aromatic and juicier in comparison with the same one made in a regular saucepan or stewpan. The total time spent is about 2 hours.

Any meat is suitable for stewing in a cauldron: pork, beef, chicken, lamb or others. The choice of type of meat determines the cooking time and flavor notes; due to its availability and ease of processing, pork is used more often than other options.

Ingredients for 3-4 servings:

• potatoes – 700-800 grams;
• meat (pork, beef, lamb) – 500 grams;
• vegetable oil – 100 ml (approximately);
• water (boiling water) – up to 0.5 liters (the exact amount depends on the diameter of the cauldron);
• onions – 1 piece (medium);
• carrots – 2 pieces;
• garlic – 1 clove;
• tomato paste – 1-2 tablespoons (to taste);
• bay leaf – 2 pieces;
• ground black pepper - to taste;
• salt - to taste.

Recipe for potatoes with meat in a cauldron

1. Wash the meat and cut into large pieces like for a shish kebab. In the classic version, pulp is used, but you can also use meat with a bone, then the broth will be richer.

2. Heat a cauldron with vegetable oil, add meat and fry over high heat until the water has completely evaporated and a slight blush appears.

3. Peel the carrots, cut into large strips or cubes. Add to the cauldron, fry for 6-7 minutes, stirring, until a light blush appears.

Along with carrots, you can also add onion, cut into half rings, but for a richer aroma it is better to add it at the 6th stage of cooking.

4. Peel, wash, and cut potatoes into 4-6 pieces. Place the pieces in a cauldron and stir. Add water (preferably boiling water) until it completely covers the potatoes (if you need a lot of gravy, add more water).

5. Bring the contents of the cauldron to a boil, then add pepper, tomato paste, salt, and other seasonings and spices to taste. Reduce heat to minimum and simmer for 30 minutes until potatoes are cooked.

6. Remove the cauldron from the heat, add chopped garlic and onion cut into thin half rings (optional). Stir, then let sit for 15-20 minutes to intensify the flavor.

With a bone, the broth becomes very rich

7. Pour the finished stewed potatoes with meat in a cauldron into plates and serve hot. After cooling and then reheating, the dish is no longer as tasty.

Roast, stew or stewed potatoes are a universal dish that can be served for lunch or dinner, it all depends on the amount of broth. If you add more water you will get soup. If you add a minimum amount of liquid, you will get a thick and rich roast, or even a stew. The dish can be prepared in different ways, but potatoes with pork in a cauldron are especially tasty and rich.

Ingredients

• 0.8-1 kg of potatoes;
• 2 onions;
• 0.6 kg pork;
• 1 carrot;
• 1 tomato or a little tomato;
• spices, oil, herbs, bay.

Preparation

1. Cut the pork flesh into small pieces. Place the cauldron on the fire, pour in a little oil just to lubricate the surface. If you don't do this, the pieces will immediately stick. Place the meat and fry for 15 minutes. You can use bone-in pork, such as ribs.

1. Cut the onions and carrots into large pieces. Transfer to pork and fry for five minutes. Add one grated tomato or a little tomato. Fry the vegetables and meat for a couple more minutes to make the broth bright and rich.

1. Chop the potatoes, put them in a cauldron, and pour boiling water over them. We adjust the amount of liquid at our discretion. Cover, bring to a boil, reduce heat and simmer for 30 minutes. Then add salt and pepper to the dish and cook the potatoes until they are cooked. Since tomato has been added to the broth, this will take at least another 20 minutes.

Ingredients:

• 500 g - beef pulp, maybe pork or lamb.
• 2 onions, 1 carrot
• 2-3 potatoes
• 1 tbsp. l. flour, salt, spices to taste

• cut the meat, fry in a hot cauldron with vegetable oil
• take it out, add onions and carrots, fry
• return the meat to the cauldron and keep everything together for 5 minutes
• add diced potatoes and add water and flour
• simmer for an hour and a half
• salt and pepper to taste
• 10 minutes before readiness, add spices to taste

Who among us as a child did not have a mother or grandmother prepare stewed potatoes with meat! Yes, with homemade pickled tomatoes or cucumbers. This dish was swept up with a bang by the young growing organism! Today we will prepare a hearty and simple dish - stewed potatoes with meat in a cauldron. The utensils in which we will cook are a universal tool. You can fry, stew, boil in it, I wouldn’t be surprised if they also bake in it!

You can choose any main ingredient for the dish. I took beef. Cut it into small pieces, the onion into half rings, and the carrots into circles.

Next, heat the vegetable oil. Fry the beef. The main thing is that it does not cook! To do this, lay it out in portions. We fried one portion and placed it in a pan nearby. Then add the next portion, etc. One more moment! If you are using a product that has been frozen, it must be completely defrosted, otherwise a lot of juice will be released and the frying process will turn into a boiling process.

Remove the beef from the cauldron and place onions and carrots there. Fry.

Return the meat to the cauldron with the vegetables and, without turning down the heat, stir the contents for 5 minutes.

After this, potatoes are used. It needs to be cleaned and cut into small cubes, smaller than beef.

Place the potatoes and add water so that it lightly covers the contents. Next, flour comes into play. It makes the broth sticky, but if you don’t like thick gravy, you don’t need to add flour.

Now bring the contents to a boil and reduce the heat. Leave with the lid ajar for an hour and a half. After this time, we taste the beef. It should be completely cooked, become soft, but not salty :) If suddenly after an hour and a half the meat is still tough, simmer until it is completely cooked. It is very important not to salt the dish until the beef is cooked to maintain its tenderness. Next, salt and pepper the contents of the cauldron, add spices - bay leaf and peppercorns (classic version). I also added dry chopped herbs.

Simmer for another 30 minutes so that the taste and aroma even out and become “single”. Well, pour it! Bon appetit!

Potatoes with meat in a cauldron are equally wonderful on the stove or on an open fire. It seems that there is no longer a dish that could easily replace the first or second and be loved by children and adults. Even ladies who are passionate about counting calories will never refuse a plate of rich potatoes. At least in nature. It is worth writing down several popular recipes for this hearty dish.

In a cauldron on the stove, potatoes and meat come out delicious. The whole secret is in the cauldron: its thick walls retain heat perfectly, simmer, no worse than in a stove. It is not for nothing that smoke, pilaf, khashlama and other Asian dishes are prepared exclusively in this vessel.

It is better to use boneless meat - pork or veal.

For preparation we will need:

• a hefty piece of boneless pork (preferably ham);
• 1.5 kg of potatoes;
• large onion;
• a little sunflower oil;
• salt, spices to taste;
• big carrot.

You can also add bay leaf. But the seasoning gives a characteristic bitterness, so this is not an essential component. Now let's start cooking. If you want the dish to be reminiscent of the first one, to turn out “with a yushka”, add a little water to the cauldron.

Cooking steps:

1. Heat a cauldron on the stove and pour oil into it.
2. Fry pieces of meat, cut into large pieces (like shish kebab).
3. Add onions, carrots, cut into cubes.
4. Place potatoes cut into slices.
5. Mix. Pepper and salt.

Meat and vegetables should give juice, and then stew in it until soft, that is, ready. To do this, reduce the heat and simmer all the ingredients of the roast. Anyone who likes a fragrant crust at the bottom can turn the heat up higher at the very end of cooking and kind of fry the dish. All that remains is to serve everything, placing it on a large flat dish or placing it on plates. It would be correct to supplement everything with fresh vegetables, herbs, and any tasty sauce.

With added mushrooms

With meat and mushrooms, potatoes turn out even more flavorful and certainly more satisfying. You don't have to buy mushrooms. Frozen honey mushrooms and salted milk mushrooms are also suitable. We recommend soaking the latter slightly in water to remove excess salt. And you most likely won’t need to add additional salt to the potatoes.

To prepare we need:

• a large piece of boneless pork or beef (ham or pulp);
• 1.5 kg of potatoes;
• large onion;
• a little sunflower oil;
• spices to taste;
• large carrot;
• mushrooms – 400 g;
• a large bunch of greenery.

Cooking steps:

1. Heat a cauldron on the stove and heat the oil.
2. Fry large pieces of meat.
3. Add onions, carrots, and diced mushrooms.
4. Add potatoes cut into squares.
5. Mix. Season with spices.
6. Simmer over medium heat until the meat and potatoes are soft.

Almost before serving, pour a bunch of herbs into the cauldron and let it brew for a bit: it should imbue the dish with aromas. Serve in deep plates.

How to cook in the oven

You can stew potatoes in the oven directly in the cauldron. The result will be a juicy, slightly baked, and at the same time stewed dish. Braising in the oven imparts a special flavor that is difficult to achieve on the stove. We buy a juicy piece of fresh meat and start cooking!

Not all cauldrons come with a lid: if necessary, a piece of thick foil will fill its role.

What we will need:

• a large piece of veal or lamb without bone;
• 1.5 kg of potatoes;
• one onion;
• sunflower oil – 100 ml;
• spices, salt;
• glass of water;
• carrot;
• a large bunch of greenery.

How to prepare:

1. Cut potatoes, meat, onions, carrots into large pieces.
2. On the stove, heat the oil in a cauldron and lightly fry all the ingredients.
3. Fill with water, add some salt, and place in an oven preheated to 220 degrees.
4. Leave for about 60 minutes.
5. If you feel that the potatoes are running away, reduce the temperature to 180 degrees.
6. At the end, be sure to add herbs and a little crushed garlic.

Place on deep ceramic plates and eat, savoring it! Believe it or not, it’s very tasty to top such potatoes with sour cream or any creamy sauce, only homemade.

Potatoes with meat in a cauldron on a fire

You will say that everything turns out much tastier over a fire. There is some truth in this. But potatoes, and even meat, stewed over an open fire are a classic of the camping genre. The best thing about outdoor cooking. Let's teach you how to cook correctly!

If you are going to bring potatoes into the wild, then take the white variety: they are crumbly and tasty; We'll leave the pink ones at home for soup.

Required components:

• pork – ham or neck – 1 kg;
• potatoes – 2 kg;
• 500 ml water;
• salt, pepper to taste;
• 70 ml vegetable oil.

Cooking steps:

1. In nature, as you know, there is no time for frills. Fresh air, the smell of a fire - these are the main seasonings for potatoes. So let's start by cleaning it.
2. While the wood is burning, cut the meat into cubes.
3. Fry the potatoes and meat together at the bottom of the cauldron.
4. If you have onions, add them too, but if you don’t, it doesn’t matter. We'll make do with what we have.
5. Turn on the heat and simmer until done, stirring occasionally.
6. Women are not very good at understanding what the right fire should be for cooking. Let's call the men for help: the fire under the cauldron should not burn too hot.
7. Simmer until done.

All that remains is to gather around the fire, put everything on plates, celebrating a good moment and a wonderful hearty dinner.

Cooking in Uzbek

Potatoes are the second bread not only in Russia. In Uzbekistan, they also very often prepare stewed potatoes and stew them with meat in a cauldron. There, in general, a cauldron is a universal utensil, and they love it for its large volume and thick walls: the food turns out to be completely special. The highlight of Uzbek-style potatoes, of course, is a special set of spices and one more nuance: first the potatoes are fried with onions, and only then they are stewed.

In Asia they use a special onion - it is sweetish and not at all pungent; that’s what it’s called: Uzbek onion; Here you can find it at vegetable markets where residents of sunny Asia sell it.

What we need:

• 2 kg potatoes,
• 2 large onions;
• a large piece of lamb;
• 500 ml water;
• 100 ml vegetable oil;
• cumin seeds, a pinch of red pepper;
• salt to taste.

Additionally, we will prepare a large green radish, a large carrot for the salad and a red onion for the salad: Uzbeks adore this salad and always eat it with pilaf, potatoes, smoke and other national dishes.

The step-by-step instructions look like this:

1. Cut potatoes and meat into large cubes.
2. Chop the onion into half rings.
3. Heat the oil in a cauldron and fry the onion until golden brown.
4. Add potatoes, meat, cumin, pepper, salt and fry everything together again.
5. Add water and simmer until the lamb fibers become soft.

While the meat is stewing, make the salad. To do this, cut the radishes and carrots on a thin long grater (vegetable peeler), chop the onion into half rings, add salt and lightly knead everything so that the juice is released. At the end, sprinkle with vinegar, vegetable oil, and you can sprinkle with pepper.

Don't forget to serve the meat with a large bunch of greens! In Asia they simply adore her! All that remains is to wish each other “ekimli ishtakha” - this is how “bon appetit” sounds in Uzbek.

In tomato sauce

With the addition of tomato, you get an interesting spicy version, reminiscent of basics, but without pickles (although you can always add them). In season, use ripe tomatoes, and in winter, a good quality paste will do.

What do we need:

• 1 kg potatoes,
• 1 onion;
• piece of lean pork – 500-600 g;
• 100 ml water;
• 2 tbsp. l tomato paste;
• spices, salt to taste;
• vegetable oil for frying.

How we will cook:

1. Cut the potatoes into cubes and prepare pieces of pork of the same size.
2. Cut the onion into large cubes.
3. Heat the cauldron on the stove, pour a little oil into it and fry the onions, meat, and potatoes.
4. Dissolve tomato paste in water.
5. Let's pour it over the meat.
6. Let's simmer everything until ready.

Sprinkle the finished potatoes with parsley or any other herbs. And we eat it with fresh Borodino bread and any vegetable salad or pickled cucumbers for a bite. It’s incredibly healthy to eat potatoes with herring and sprat: we’ll put it on black bread and eat it as a bite.

How to stew in a cauldron

Stewed potatoes with meat in a cauldron will be delicious even with ordinary budget chicken. Sometimes she helps out when family funds are limited. Pink meat is suitable for this dish - thighs or drumsticks. We will cut them into large pieces.

What we need:

• 800 kg of potatoes,
• one onion;
• 800 g chicken;
• 100 ml of boiling water;
• seasonings and salt to taste;
• vegetable oil for frying.

The cooking steps look like this:

1. Cut the potatoes into cubes, chop the chicken into large pieces.
2. Chop the onion into cubes.
3. Heat the dishes on the stove, heat the oil in it, and then fry the onions, chicken and potatoes.

You can always add carrots, bell peppers, eggplants, zucchini, and tomatoes to this recipe. The result will be a surprisingly tender and rich-tasting stew. It's perfect even when cold!

Amazing roast in a cauldron

An interesting version of tender roast veal ribs is called “Ushnoe”. The dish is considered originally Russian, is prepared from meat and potatoes, and has nothing to do with ears in any form. Let's learn how to cook "ear"!

What we will need:

• 800 kg of potatoes,
• one onion;
• carrot;
• 900 g veal ribs;
• 300 ml water;
• spices, salt to taste;
• greenery;
• large bell pepper;
• vegetable oil for frying.

We prepare in stages:

1. Cut the potatoes into cubes, cut the ribs into pieces.
2. Chop the onion into half rings.
3. Cut the potatoes into cubes, chop the chicken into large pieces.
4. Chop the onion into cubes.
5. Heat the cauldron on the stove, heat the oil in it, and then fry the onions, chicken and potatoes.
6. Fill everything with water and simmer until the potatoes and meat become soft.

Add coarsely chopped pepper, add water and simmer until the meat begins to slide off the ribs.

The result is a thick, satisfying stew. Half first, half second. Fragrant, deliciously tender, and you can eat it spoon after spoon. It is clear that much will depend on the quality of the meat. Old beef is not good, look for young meat. Do not skimp on the greens, flavor the dish with sour cream, eat it as a snack with bread: do it the way it tastes good to you.

Potatoes and meat in a cauldron always come out well. Do you know why? The dish is extremely difficult to spoil! So you can safely entrust its preparation to your husband, and at this time get to dessert.

A dish like potatoes with meat is an excellent option for a hearty dinner or lunch.

The combination of these two ingredients is a regular guest on the tables of many families.

But if you cook this ordinary dish in a cauldron, it will have an even more extraordinary aroma and juiciness.

Meat and potatoes boiled or fried in this way have an incomparable taste that all men like.

The dish can be prepared using not only these two products, but also adding various vegetables, seasonings and spices. Below are the most interesting step-by-step recipes for cooking potatoes and meat in a cauldron.

Potatoes with meat in a cauldron - general principles of preparation

For cooking, use whole pieces of meat.

Chop the potatoes coarsely.

Old potatoes are better suited for stewing.

To make the dish cook faster, cover the cauldron with a lid.

If you want the dish to have broth, add a little more water to it.

Potatoes with meat in a cauldron - a classic recipe

Ingredients:

1.1 kg pork pulp;

1.1 kg of potatoes;

260 ml vegetable oil;

Two bows;

Head of garlic.

Cooking method:

1. Rinse the meat, dry it and cut it into portions.

2. Rub the meat with pepper and herbs. Then place the pieces in a container, cover them with cling film and marinate for half an hour.

3. Peel the potatoes. If the root vegetables are too large, cut them in half.

4. Remove the skins from the onion and cut it into rings.

5. Also remove the husks from the garlic and finely chop.

6. If you are cooking over a fire, then take a cauldron, heat it and pour in vegetable oil.

7. Heat the oil and place the potatoes and chopped onions in the cauldron. Fry for seven minutes and then remove the vegetables using a slotted spoon.

8. Instead of vegetables, place meat in the cauldron and fry it for 10 minutes.

9. Remove some of the oil from the cauldron and place half the meat and onions there, then the potatoes, and the remaining onions and meat on top.

10. Sprinkle everything with garlic, salt and pour a glass of hot water into the cauldron.

11. Cover with a lid and cook the dish for an hour.

12. Serve potatoes with meat, placing them on plates along with green onions and bread.

Pork and beef meat with potatoes in a cauldron

Ingredients:

900 g pork and beef;

Salt and pepper;

Three onions;

Vegetable oil;

Lavrushka;

1.9 kg potatoes.

Cooking method:

1. Wash the pork and beef thoroughly, remove all excess and dry.

2. Cut the meat into pieces with a diameter of three centimeters.

3. Pour vegetable oil into the bottom of the cauldron, heat it and add the meat.

4. Close the cauldron with a lid and let the meat fry in its own juices for a quarter of an hour.

5. Then add salt, bay leaf and pepper to the pork and beef.

6. Cut the peeled onion into rings and place it on top of the meat.

7. Cover with a lid and simmer the meat and onions for 10 minutes.

8. Cut the peeled potatoes into medium cubes and place them on top of the onions, add salt.

9. Fill the cauldron with water to half the ingredients and boil.

10. Then reduce the heat and simmer the dish for another 40 minutes.

11. After cooking, remove the cauldron from the heat and let the dish cool for 20 minutes.

12. Serve meat and potatoes along with garlic sauce and croutons.

Potatoes with meat in a cauldron in Uzbek style

Ingredients:

490 g meat;

Three tomatoes;

Three cloves of garlic;

Three bell peppers;

Sunflower oil;

Paprika;

Coriander;

Two carrots and onions;

Four potatoes;

Cooking method:

1. Cut the washed and dry meat into cubes.

2. Rinse the tomatoes and cut into slices.

3. Rinse and dry the greens. Cut as desired.

4. Remove the core and stem from the peppers. Wash the vegetables and cut into strips.

5. Remove the peel from the carrots using a vegetable peeler and cut them into rings.

6. Peel the onion and cut as desired.

7. Also peel and finely chop the garlic cloves.

8. Peel the potatoes and cut into cubes. Place the vegetable in a bowl and cover with water for a while.

9. Heat sunflower oil in a cauldron and lower the meat into it. Fry over high heat.

10. After five minutes, sprinkle the meat with coriander and cumin. Simmer salted meat in spices until brownish.

11. As soon as the meat is half cooked, place the onion on top of it, then evenly distribute the carrots and add salt.

12. The next layer is tomatoes, herbs and garlic. Lightly salt the dish again.

13. Then add pepper and potatoes as the last layer.

14. Salt the dish and sprinkle with paprika. Add a glass of water.

15. Close the cauldron with a lid and wrap the top with foil.

16. Reduce heat and cook for two hours.

17. As soon as the potatoes become soft, remove the cauldron from the heat. Infuse the dish for another 15 minutes.

18. Serve potatoes with meat cooked in a cauldron along with onions soaked in vinegar.

Potatoes with meat and bacon fried in a cauldron

Ingredients:

250 g beef;

140 g smoked bacon;

Butter;

160 smoked sausages;

A bunch of parsley;

11 potatoes.

Cooking method:

1. Rinse the beef, cut into pieces and wrap in foil. Bake the meat in the oven until done.

2. Wash the potatoes using a rosary and boil them in their skins.

3. Cool the finished potatoes, peel and cut into cubes.

4. Cut the finished meat into strips.

5. Peel the bacon from the film and cut into cubes.

6. Chop the sausages randomly.

7. Peel the onion and cut into cubes.

8. Heat the oil in a cauldron and add the onions and bacon. Fry everything until golden brown.

9. Then add sausages and meat to the cauldron. Fry for 5 minutes.

10. Then put potatoes, salt, chopped parsley and pepper into the cauldron. Fry for 10 minutes.

11. Serve the finished dish along with boiled eggs and herbs.

Potato shurpa with meat in a cauldron

Ingredients:

1.3 kg beef on the bone;

Two bell peppers;

Two tomatoes;

380 g onions;

One hot chili pepper;

150 g fat tail fat;

Coriander;

Basil;

Two carrots

Green onions;

6 potato tubers;

Parsley;

Cooking method:

1. Chop the meat into bones. Then rinse the pieces and place them in a cauldron. Fill them with water and place on high heat. As soon as the broth boils, skim off the foam and reduce the heat. Add salt.

2. Peel the onions and cut all but one into half rings. Add a whole onion to the cauldron with the meat. Cook the onions for half an hour, then discard.

3. After another half hour, add finely chopped fat tail fat to the meat.

4. Peel the carrots and cut into rounds. Add the vegetable to the shurpa.

5. Place cumin, whole hot pepper and coriander there. Cook the soup for another hour.

6. Peel and rinse the sweet pepper, cut it into half rings. Peel the potatoes and cut into large pieces.

7. Cut the washed tomatoes into slices.

8. After an hour of cooking the soup, put the tomatoes in the cauldron first, then the potatoes and peppers. Cook until the potatoes are done.

9. At the end of cooking, season the soup with herbs and salt.

10. Serve shurpa hot with rye bread and green onions.

Meat with potatoes in a tomato in a cauldron

Ingredients:

Veal;

Five potatoes;

Parsley;

Five tomatoes;

Vegetable oil;

Bulb;

Two spoons of tomato paste.

Cooking method:

1. Place the washed veal in a cauldron, add water and cook until all the liquid has evaporated.

2. Add butter to the veal, add salt and pepper. Fry the meat for 15 minutes.

3. Then add the peeled and diced onion and continue to fry for another 20 minutes.

4. Add tomato paste to the cauldron and continue frying the meat for another five minutes.

5. Peel the potatoes and cut into slices. Place the vegetable in the cauldron and continue to fry the dish for another 15 minutes.

6. At the very end, add washed and sliced ​​tomatoes to the cauldron.

7. Sprinkle the finished dish with chopped parsley.

8. Serve meat and potatoes along with unleavened flatbread and your favorite drink.

Potatoes with lamb meat in a cauldron “Jiz”

Ingredients:

1.6 kg lamb;

Turmeric;

600 g tomatoes;

420 g bell pepper;

1.6 kg of potatoes;

250 g fat tail fat.

Cooking method:

1. Melt fat tail fat in a cauldron. Then dip the washed lamb, cut into large pieces, into it.

2. Fry the meat until golden brown, then remove it.

3. Then place the peeled and quartered potatoes into the cauldron. Fry them lightly and remove.

4. Then peel the peppers and rinse the tomatoes. Chop the vegetables coarsely and fry in the same oil. Remove the vegetables.

5. Add the meat back to the cauldron and add salt. Place the next layer of potatoes and add salt again. Place the remaining vegetables in the last layer.

6. Season the dish with cumin and turmeric.

7. Pour the ingredients with water, close the lid of the cauldron and simmer the dish for one hour until cooked.

8. Serve Jizz hot, sprinkled with fresh herbs.

Stewed potatoes with meat in a cauldron

Ingredients:

370 g meat;

180 g pumpkin;

Six potato tubers;

Carrot;

Sunflower oil;

Tomato;

Cooking method:

1. Wash the meat, dry it, then cut into pieces across the grain.

2. Heat the sunflower oil in a cauldron and place the pieces of meat there. Fry them until half cooked.

3. Peel the carrots and cut them as desired.

4. Chop the peeled onion.

5. Cut the pepper into strips. Remove the core first.

6. Rinse the tomato and chop into slices.

7. First add carrots to the meat in the cauldron. Fry for five minutes.

8. Then add the onion. Continue cooking for another four minutes.

9. Next, put the bell pepper in the cauldron, and after five minutes add the tomato. Simmer everything together for 10 minutes.

10. Place peeled and cut potatoes into a cauldron for frying. Season the dish with salt and pepper. Add spices and herbs, fry for 5 minutes.

11. After pour boiling water into the cauldron, cover it with a lid. Simmer until fully cooked for 35 minutes.

12. Serve the stewed potatoes with meat, garnishing the dish with ketchup and tomato slices.

Potatoes with meat in a cauldron - tricks and useful tips

If you want the meat to be juicy, then before adding it to the cauldron, fry it separately in portions.

If you fry the meat separately, then add it to the cauldron only with half-cooked potatoes.

Five minutes before cooking, add sour cream to the dish; it will replace any sauce.

The most aromatic seasoning for a dish will be garlic. Add it at the end of cooking.

Use different types of meat to prepare the dish.

Before serving, sprinkle the dish generously with herbs.