Roast pork and potatoes in pots with mushrooms

When your loved ones ask you to cook something new for dinner, not everyday, potatoes stewed with mushrooms and meat will come in very handy. The ingredients for the dish are almost always available in the house, and the cooking process is quite simple, and the taste will really please each member of your family.

With a small amount of effort and time, a fragrant and satisfying lunch or dinner is guaranteed.

Ingredients

• Pork – 300 g;
• Mushrooms – 300 g;
• Potatoes – 400 g;
• Onion – 1 pc.;
• Carrots – 1 pc.;
• Salt - to taste;
• Vegetable oil for frying;
• Greenery;
• Water.

How to cook stewed potatoes with meat and mushrooms

Peel the potatoes, wash them, cut them into medium-sized cubes.

If necessary, clean champignons or any wild mushrooms, then wash them well and cut them into slices or cubes.

We wash the meat under running cold water and also cut it into cubes so that the size is approximately the same as the previous ingredients.

We clean the onions and carrots, wash them well and chop them. There is no need to grind it too much. If you are too lazy to cut carrots, you can grate them on a coarse grater, but making them into cubes is still better.

Heat a little vegetable oil in a frying pan, add the meat there and fry over medium heat.

Remove the meat from the frying pan (or take another) and sauté the onions and carrots. You can add a little flour, then the dish will turn out thicker.

Empty the pan again and fry the mushrooms separately until golden brown.

Now put the potatoes with mushrooms, meat and vegetables in a saucepan and fill with water so that it almost completely covers the dish.

Simmer for 40 minutes over low heat. While the potatoes are cooking, finely chop the parsley and dill.

Five minutes before readiness, put the chopped greens into the pan. When the stewed potatoes with mushrooms and meat is ready, remove the pan from the stove and divide the dish into bowls or serve in pots to better retain the heat and aroma.

Solyanka "Ballet"

Category: Broths and soups Hot soups Solyanka

As a child, I had a book - a collection of fairy tales from peoples of the world. The most favorite of them was a fairy tale about an old woman who lived on the seashore with her son and was so poor that every day they had only a pot of beans with...

attention... MEAT!!! But at that time (I was 5 years old) I re-read this fairy tale not because I felt sorry for the old lady, but because from the age of 4 I was sent to professional ballet

I ate unsalted rice and the same chicken, and a pot of beans and meat made me want to become not a ballerina, but a cook. I gave up ballet at the age of 20, I didn’t become a cook, but since then cooking has been the best relaxation for me. The dishes are mostly lean (the habit of losing weight...) This solyanka is the favorite dish of all my family and friends.

Stewed potatoes with meat and mushrooms

And most importantly, it is very tasty and satisfying. Moreover, it can be prepared differently each time, depending on what you decide to stew the potatoes with. Here you have a huge choice, because potatoes are in perfect harmony not only with all kinds of vegetables, but also with meat, chicken or, for example, mushrooms.

Today I’m cooking stewed potatoes with meat and mushrooms at the same time. They combine very well with each other, complement each other well, and potatoes with them will perform in a completely different quality, becoming juicier, richer and more aromatic.

• 1 kg potatoes
• 700 grams pork neck
• 700 grams of champignons
• 250 ml tomato juice
• salt, ground black pepper to taste
• vegetable oil for frying
• fresh dill when serving

You can use any meat; today I chose pork neck, as this meat is very juicy and tender, and cooks very quickly.

I rinse a piece of neck under running water and dry it:

I will cut into equal pieces, trying to evenly distribute both fat and lean meat:

I put the prepared pieces of meat into a preheated frying pan (without oil), fry them, stirring occasionally, for about fifteen minutes without a lid. I salt and pepper right away, then the meat fat will render faster:

Then I’ll add a little vegetable oil, but just a little, lower the heat and leave the pork to simmer under the lid closed for another fifteen minutes.

For beauty and taste, I always try to get a characteristic fried crust on the meat, only then add a little water, then it will acquire a beautiful golden color and a rich meaty taste.

However, do not overdo it with liquid; it should only lightly cover the meat pieces. The meat will stew in the broth for another fifteen minutes, be sure to check it for salt, and it will reach final readiness along with the potatoes.

At this time I will cut the champignons:

There is no need to wash them first, otherwise they will absorb water and you will have to simmer them for a long time until all the liquid has evaporated. And we need to fry them beautifully until golden brown, which is what we will do:

We also add oil to the pan at the very end and also just a little bit. Then add a little salt and pepper. All this will take about fifteen to twenty minutes, no more.

The mushrooms are fried, put the frying pan aside and get on with the potatoes.

I cleaned it in advance, filled it with cold water, and let the starch come out:

As soon as her turn came, I washed it under running water and cut it into cubes the same size as the meat:

Place the potatoes in a frying pan heated with vegetable oil and fry over high heat for five minutes on each side until golden brown. At the end I added a little salt:

Now the decisive moment has come. I add potatoes to the meat, followed by mushrooms, mix everything:

You can add a little tomato paste, you can pour in tomato juice, but today I drained all the liquid from the tomatoes in their own juice:

Firstly, it always turns out incredibly tasty. Secondly, we usually eat these potatoes either with pickled cucumbers or with these same tomatoes. Therefore, the entire jar is used, and as a result there is no juice or tomatoes left.

Ideally (for myself alone I would do this) I would fry the meat along with onions, but you have probably studied my recipes more than once and know that my children cannot tolerate onions, so today they are again not included in our diet, what a pity. It would be much tastier with it.

However, rich tomato juice saves me; it gives the stewed potatoes the missing vegetable flavor (I use tomatoes).

If you still decide to use tomato paste (I recommend the same company), then one or two tablespoons will be enough. Only then will it be necessary to add a little water to the potatoes, or better yet broth (vegetable or chicken). The juice from the jar was quite enough for me.

I mixed everything together with the juice again, closed the frying pan with a lid and left to simmer for ten to fifteen minutes over low heat:

It will take exactly that long for the potatoes to arrive, but our mushrooms and meat are already basically ready.

At the end, you can add a bay leaf, black peppercorns, and sprinkle the potatoes with fresh herbs. I prefer not to use anything other than fresh dill, and I do this just before serving. It tastes better to me this way.

Here is one of my many recipes for making stewed potatoes, one of the simplest and most accessible, but at the same time one of the most successful. In any case, in my family, such stewed potatoes with meat and mushrooms are eaten clean and only praised.

But even if it happens that the potatoes are left for tomorrow, they do not get any worse, quite the contrary. It's easy to reheat and tastes just as good as yesterday.

I think each of you did something similar, but in your own way, so if you have something to share with me, advise something, I’ll be happy to listen to you. In the meantime, try my potatoes, I wish you bon appetit!

Potatoes with meat in the oven Potatoes with meat in the oven is the simplest, most economical and most delicious recipe for making potatoes with meat, which even a person who does not know how to cook in principle can easily cope with. This dish is quick and easy to make and can feed the whole family. Step-by-step recipe with 12 photos.

cooking method

1. Wash the beef, cut into pieces, put in a bowl, pour in soy sauce, add meat seasoning and pepper, mix and let marinate.

2. Cut the mushrooms into thin slices, fry in sunflower oil (take half the portion) for 15 minutes, or until all the liquid has evaporated, then transfer to a separate dish, add salt and lightly pepper.

3. Pour the rest of the sunflower oil into the frying pan and fry the meat in it until golden brown, don’t forget to add salt to taste.

4. While the meat is fried, peel the onion and cut into half rings. Peel the potatoes, wash them, cut them into slices, not very thin.

5. Place the meat equally on the bottom of the pots, then a layer of onion and a layer of mushrooms, place potatoes on top of the mushrooms, sprinkle with Provençal herbs.

6. In a separate bowl, mix sour cream with water, add tomato paste, salt and ground black pepper. Pour the resulting sauce into the contents of the pots and cover with lids.

7. Place the pots in the oven without preheating it, then set the temperature to 200 degrees and bake the contents for 50 minutes, after which we turn off the oven, but leave the pots in it for another 20 minutes until the oven cools down, the dish “reaches” the ideal taste.

Serve garnished with chopped herbs if desired.

Eat with pleasure!

Classic recipe - stewed potatoes with mushrooms in a saucepan

This recipe produces aromatic, satisfying, very appetizing and tasty potatoes with mushrooms, which can be an excellent side dish for fresh vegetables, meat, fish, and can also be an independent dish that does not require additional additions. The main thing that is important to consider when preparing is that the treat is prepared exclusively from the fresh harvest.

• Any forest mushrooms (again, chanterelles, saffron milk caps, boletus mushrooms, etc.) – 400 gr.
• Half a kilo of potatoes.
• One onion.
• Spices and salt to taste.
• A bunch of fresh dill.
• Bay leaf.
• A couple of tablespoons of sunflower oil.

The process of preparing stewed potatoes with mushrooms

We sort through the mushrooms, cut them into pieces if necessary, peel the potatoes and onions.

We wash the food, put the mushrooms on the stove and boil in salted water for 7 minutes.

Cut the potatoes into pieces, chop the onion into small cubes.

We drain the water from the gifts of the forest and send them to a frying pan to fry a little in oil. It will take literally 10 minutes.

5 minutes before the end of cooking, salt the dish, season it with spices, stir, cover and let cook until done.

Finely chop the greens and use them to decorate your stewed potatoes when serving.

Serving this treat is very tasty with pickles, zucchini, tomatoes or fresh vegetable salads.

You can use dried or frozen mushrooms in the recipe. In the first case, the forest gifts must first be soaked in cold water for 30 minutes. And, in the second, defrost in advance and drain all excess liquid. Neither frozen nor dried foods need to be boiled like fresh ones.

The simplest recipe

Potatoes with meat in a fragrant liquid sauce are a hearty and versatile dish, suitable for everyday and holiday lunches. Moreover, all the ingredients required to create it are always available, at any time of the year. Even an inexperienced novice cook can make meat with potatoes and sauce. It doesn't take much time to prepare this dish. The classic version involves stewing potatoes and meat in a thick gravy of water, vegetables, and spices. The dish turns out to be very rich and nutritious. Sauce with meat and potatoes can be prepared in different ways: there is no single strict technology that must be strictly followed.

The calorie content of a standard serving will be about 250 kcal. You can accurately calculate the calorie content of a dish if you have additional ingredients or use butter or vegetable oil.

What ingredients will you need?

The combination of potatoes with any type of meat cannot be called dietary. The potato side dish itself is high in calories, so any meat used with it only increases the energy value of the dish. To make the sauce for potatoes with meat lean and soft, it is better to use poultry or beef as a base. Pork is no less suitable for this purpose, however, with this meat the calorie content of the finished dish will increase by 1.5-2 times, which means that it is not suitable for those who closely monitor their weight.

Sauce with meat and potatoes. Classic recipe.

To prepare portions of this hot dish with sauce for several adults you will need:

• 8-9 medium sized potatoes;
• 400-500 g chicken fillet or meat tenderloin;
• onion – 1 pc.;
• garlic – 2 cloves;
• refined sunflower oil;
• spices, salt.

The recipe also involves using water or broth, and you can use vegetable or meat broth to give the gravy to the potatoes a richer taste.

The average nutritional value and calorie content of this dish are presented in the table:

The indicators are approximate, therefore they are indicated without taking into account boiling and stewing, as well as the use of additional ingredients.

Step-by-step cooking process

This dish can be eaten for dinner or lunch instead of hot soup. The total cooking time is on average 1-1.5 hours. Since this recipe does not contain allergenic products, the dish can be included in the food menu for children. You need to start the process by preparing the meat. It needs to be cut into medium-sized pieces and placed in a pan with thick walls. If you have a cauldron, it is better to use it. Pour a little vegetable oil into the bottom of the dish and place it over moderate heat. The meat should be fried for 5-10 minutes.

After that:

1. Add enough water to the salted and peppered meat to completely cover it, and leave the dish to simmer for 1 hour, reducing the heat to low.
2. Next, you need to saute the grated carrots and finely chopped onions in a frying pan with oil.

3. The roast should be sent to the meat along with large pieces of peeled potatoes.
4. You need to add water to the pan again and turn on the stove to maximum. As soon as the potatoes and meat boil, reduce the heat to medium, add spices, garlic and simmer the dish for 30 minutes.

What can I add?

Carrots go well with potatoes, onions and meat - this vegetable will give a characteristic sweetish taste to the entire dish and make its appearance brighter. At the end of cooking, you can also add a little dill, parsley or cilantro.

Serving rules, decoration

You can serve potatoes with meat in gravy in the same way as first courses. It can be cooked in a cauldron or saucepan, and before serving, transferred to portioned plates. The dish goes well with both white wheat and rye bread.

Stew potatoes with mushrooms in the oven in a pot

This dish will become a real masterpiece on any holiday table. It is served in portions - one guest - one pot of food and cooked in the oven with the addition of exclusively mushroom seasoning.

List of necessary products for 2 pots:

• 6-7 medium sized potatoes.
• 400-500 gr. mushrooms (you can use both wild mushrooms and champignons, I usually take boletus mushrooms).
• 200 ml. heavy cream.
• 2 onions.
• 80 ml. vegetable oil.
• Hard cheese – 100 gr.
• Mushroom broth – 200 ml.
• Salt to taste.

We peel the potatoes and onions, sort out the boletus mushrooms and cut all the products in a convenient way. I usually chop vegetables into cubes, and choose small boletus mushrooms and leave them whole or cut them in half.

Boil the boletus mushrooms for 15 minutes in slightly salted water, drain in a colander.

Fry the onions and potatoes together in oil in a frying pan, uncovered, for about 15 minutes, until a light golden hue appears on the vegetables.

Three cheese on a grater

Boil 200 ml. water, add any mushroom seasoning you like to it, make a broth, we will pour it into our dish.

Grease the pots with vegetable oil, put a layer of potatoes on the bottom, then mushrooms, add spices, salt, pour in a third of the cream. We repeat the layers until we run out of food, and potatoes should be the top layer.

Sprinkle the dish with cheese, fill it with broth, cover the lids and place it in an oven heated to 180 degrees. Simmer the potatoes with mushrooms for 45 minutes, serve piping hot, sprinkled with fresh herbs on top.

Calorie content of foods possible in the dish

• Onion – 41 kcal/100g
• Jacket potatoes - 74 kcal/100g
• Fried potatoes - 192 kcal/100g
• Ripe potatoes – 80 kcal/100g
• Boiled potatoes - 82 kcal/100g
• Baked potatoes – 70 kcal/100g
• Mashed potatoes – 380 kcal/100g
• Forest mushrooms – 21 kcal/100g
• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content - 210 kcal/100g
• Sour cream 25% fat content - 284 kcal/100g
• Sour cream 30% fat content - 340 kcal/100g
• Boar ham – 113 kcal/100g
• Pork – 259 kcal/100g
• Pork – lean roast – 184 kcal/100g
• Pork - chop on the bone - 537 kcal/100g
• Pork – shoulder – 593 kcal/100g
• Pork - schnitzel - 352 kcal/100g
• Fatty pork – 333 kcal/100g
• Pork meat – 357 kcal/100g
• Altai cheese – 355 kcal/100g
• Gruyère cheese – 396 kcal/100g
• Kaunas cheese – 355 kcal/100g
• Latvian cheese – 316 kcal/100g
• Lithuanian cheese – 250 kcal/100g
• Lake cheese – 350 kcal/100g
• Aiaideus cheese – 364 kcal/100g
• Cheese "Altai" 50% fat - 356 kcal/100g
• Appnzeller cheese 50% fat content - 400 kcal/100g
• Gouda cheese 45% fat content - 356 kcal/100g
• Dutch cheese – 352 kcal/100g
• Maison Blanc cheese (semi-hard) – 360 kcal/100g
• “Kostromskaya” cheese – 345 kcal/100g
• Lambert cheese – 377 kcal/100g
• Cheese "lo spamino" - 61 kcal/100g
• Poshekhonsky cheese – 350 kcal/100g
• “Russian” cheese – 366 kcal/100g
• “Soviet” cheese – 400 kcal/100g
• Steppe cheese – 362 kcal/100g
• Uglich cheese - 347 kcal/100g
• Cheese "chester" 50% fat content - 363 kcal/100g
• Swiss cheese – 335 kcal/100g
• Edamer cheese 40% fat content - 340 kcal/100g
• Emmental cheese 45% fat content - 420 kcal/100g
• Etorki cheese (sheep, hard) – 401 kcal/100g
• Cheese “Yaroslavsky” - 361 kcal/100g
• White cheese – 100 kcal/100g
• Yellow fat cheese – 260 kcal/100g
• Limburger cheese – 327 kcal/100g
• Cheese with mushrooms 50% fat content - 395 kcal/100g
• Ground black pepper – 255 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt - kcal/100g
• Water - kcal/100g

Stewed potatoes with frozen or dried mushrooms

You can also use fresh mushrooms for this recipe, but you will need to boil them first. We will consider the option with frozen or dried products. In any case, the dish turns out to be very filling and tasty, and you just want to eat it quickly.

• Potatoes – 8-10 tubers.
• Frozen or dried boletus, boletus, chanterelles, honey mushrooms, etc. (let’s take honey mushrooms; in my opinion, they make the most delicious) – 0.4-0.5 kg.
• One carrot.
• One onion head.
• 6 sprigs of dill.
• 4 cloves of garlic.
• 60 gr. butter
• Ground black pepper and dried basil - a pinch each.
• 500 ml. boiling water
• 3 spoons of sunflower.

How to stew potatoes with frozen or dried mushrooms

If the honey mushrooms were frozen, take them out of the freezer 2 hours before cooking and defrost them, then drain all the liquid and fry them in oil in a frying pan for 15 minutes without a lid.

Peel the onions, potatoes and carrots, cut them as you like. I usually cut the carrots into strips or grate them, chop the onions finely, and chop the potatoes randomly.

Pour oil into the pan, heat it up, add the onion, simmer for 5-7 minutes, then add carrots and mushrooms, pepper, salt, stir, continue to simmer for another 5-7 minutes.

Now add the potatoes and pour boiling water over everything, cover with a lid, cook over low heat until the vegetables are soft, about 30 minutes.

While the dish is being prepared, chop the garlic and herbs, throw the food into the pan, add butter and selected seasonings, salt, mix all the ingredients, cover again and simmer for another 10 minutes. Everything is ready, you can put it in plates and serve!

In a slow cooker

Meat with potatoes and sauce can be cooked in a slow cooker if time to create a culinary masterpiece is limited. To do this, you need to prepare all the components and place them in a container. Garlic and creamy tomato sauce give the dish a pronounced aroma and taste. In a slow cooker it turns out especially juicy and appetizing.

What ingredients will you need?

You can use any type of meat to cook in a slow cooker. With chicken the dish will acquire pronounced sweetness, with beef it will become piquant, and with pork it will become filling and high in calories. In this recipe, it is recommended to cook with beef, the milky taste of which will be emphasized by melted cream cheese.

For 1 kg of potatoes you will need:

• 0.5 kg of meat;
• 1 carrot;
• 2 cloves of garlic;
• 2 medium onions;
• 2 tbsp. l. tomato paste or 3 fresh tomatoes;
• 150 g processed cheese;
• salt and seasonings - to taste;
• bay leaf – 3 pcs.;
• 1 tbsp. l. vegetable oil;
• water for extinguishing.

Step-by-step cooking process

First of all, you need to cut the meat into small cubes. The larger the pieces, the longer it will take to cook the dish. After slicing, the meat should be placed in the bottom of the multicooker container, salt and pepper it.

Then you should start preparing the remaining ingredients:

1. The onions and carrots need to be chopped for the upcoming sauteing, and the garlic must be passed through a special press.
2. In addition, you need to peel the potatoes, wash them and cut them into slices about 5-7 mm thick.

3. All ingredients should be laid out on the meat in layers, pour in a small amount of water and run the multicooker in the “Stewing” or “Baking” mode.
4. As soon as the meat gets a golden brown crust, it’s time to add the sauce - a mixture of peeled tomatoes and melted cheese. After this, the dish should simmer for another 15-20 minutes.
5. At the very end of cooking, the selected spices and bay leaf are added to the container.

Before serving, it is advisable to carefully mix the dish so that all components are distributed evenly and place on a plate. The bay leaf must be removed from the multicooker immediately after the potatoes and meat are ready.

Serving rules, decoration

To decorate a serving of sauce with potatoes and meat, you can use chopped fresh herbs. Half a boiled egg, placed on a plate with the yolk on top, will give the dish an original appearance. Since the tomato-cream sauce in potatoes turns out to be liquid, potatoes are eaten with a spoon.

Potatoes with mushrooms in sour cream in a frying pan with a lid

An incredibly nourishing and tasty dish that is prepared right in the pan and does not require much effort. It will be a great addition to lunch or a holiday feast. You can use any type of mushroom or even a mixture according to the recipe, but I usually use oyster mushrooms or champignons with this cooking method.

• A kilogram of potatoes.
• 500 grams of champignons.
• 400 ml. sour cream.
• 2 medium onions.
• 70 ml. sunflower.
• Ground bay leaf, plus red and black pepper.
• A couple of pinches of salt.

Cut the washed and peeled potatoes into strips or slices and fry until a pleasant golden color in sunflower oil with the addition of a small amount of salt.

Cut the onion into half rings, add it to the frying pan with the potatoes and simmer the vegetables together for 10 minutes.

Cut the washed champignons into slices, add to the rest of the ingredients, mix, cover with a lid, and cook for 5-7 minutes.

Pour in the sour cream, add a little more salt, as well as all the prepared spices, mix, reduce the heat to low and bring to readiness under the lid. The simmering time will be approximately ten or fifteen minutes. All is ready!

In this case, sour cream can be replaced with fresh heavy cream. The dish should be served hot and is best served with fresh or canned vegetables.

What are the benefits of baked food

• cooked in this way it is healthier than fried in a frying pan. It's no secret that frying produces substances that are not very healthy.
• Food cooks faster in the oven.
• there is no need to constantly monitor the cooking process for fear that something will burn. Set to get ready and do other things. A timer will help you easily track cooking time.
• you can do without adding oil, which reduces calorie content and makes the food more healthy.
• the oven will provide a beautiful golden crust. Therefore, for a festive feast, many housewives prefer to cook in this way.
• modern manufacturers offer ovens equipped with a variety of functions. But even if your equipment is not entirely new and sophisticated, this will not prevent you from preparing tasty, healthy and nutritious food.

Useful tips on how to deliciously stew potatoes with mushrooms

If you are using frozen mushrooms and do not want to fry them before stewing, then you do not need to defrost the products; you can add them directly from the freezer to the pan with potatoes and cook.

If you decide to defrost your forest gifts, then it is best to do this naturally, taking them out 2 hours before cooking, or pouring cold water if time is running out. But in no case should you defrost mushrooms in boiling water or in the microwave, as this will lose all their taste, plus the products will lose their proper consistency.

Try to choose the smallest mushrooms for the dish, they look very beautiful and have a richer taste and aroma. If the food you come across is too large, be sure to first cut it into pieces so that it is convenient to put it in your mouth.

Champignons, oyster mushrooms, chanterelles, boletus and boletus mushrooms are best suited for stewing. These species do not require preliminary boiling and can be used immediately after collection; you only need to sort them out and wash them.

Serve the stew hot, sprinkled with aromatic herbs. The dish is most deliciously combined with pickled and fresh vegetables - cucumbers, tomatoes, crispy salted zucchini.

So, definitely stewed potatoes with mushrooms are quite simple to prepare. And this dish is not inferior in taste and nutrition to potatoes cooked with meat. Prepare and be healthy!

"Caprice" in Estonian

It is prepared, again, in the oven, but requires pre-processing in a frying pan. You need to take pork from the cervical region. A pound of meat is cut like chops, only small ones, tapped with a hammer under a film, sprinkled with salt and selected spices and fried - quickly, not until cooked, just until a nice and strong crust. The inside of the chops should remain half-raw. The pork is transferred to a baking dish, and large slices of any mushrooms (small ones can be used whole) and fairly large cubes of two onions are placed in the frying pan. Fry it over very high heat (about five minutes), then pour in a quarter glass of brandy, rum or cognac, and after a couple of minutes of evaporation, add a third of a liter of low-fat sour cream mixed with a grated block of Dutch cheese (150 grams). When the mixture thickens, it is poured into a mold, the meat with mushrooms in sour cream sauce in the oven is sprinkled with chopped thyme and placed in the oven for a quarter of an hour. Once you try this dish, you won’t want to look for other recipes afterwards.

Ground beef and potatoes

This comforting ground beef and potato dinner features beef gravy with mushrooms and onions spread generously over mashed fluffy potatoes.

ground beef and potato dinner includes beef gravy with mushrooms and onions

Beef and potatoes are equally classic dishes for Russia. It's the perfect comfort food combination and there are a million ways to make it, although I suspect this recipe will soon become your favorite.

MINT BEEF AND POTATOES

My ground beef and potatoes recipe is an easy family dinner that is sure to please everyone. The savory gravy is stuffed with ground beef, mushrooms and onions and served atop a fluffy pile of mashed potatoes. Mashed potatoes are the perfect companion for this dish because they soak up all the delicious liquid from the gravy. However, this dish would also be great served with crispy fried potatoes.

My recipe for ground beef and potatoes

HOW TO MAKE PUREE

The recipe below covers the basics of making mashed potatoes, but if you really want to dive deep into how to make incredibly fluffy mashed potatoes, check out my comprehensive mashed potato guide.

To give you a quick version with a sophisticated twist: you can get fluffier mashed potatoes without mashing them. Instead, boil the potatoes, rinse them with warm water and pass them through a meat grinder or blender. Finally, carefully fold in the heavy cream and butter using a spatula. This method produces the best mashed potatoes, but admittedly even I was lazy and just mashed them half the time.

This method produces the best mashed potatoes.

HOW TO MAKE BEEF SAUCE

The heart of this ground beef and potatoes dinner is the ground beef gravy served over the potatoes and is simple to make. You'll cook the ground beef, onions, and mushrooms together in a sauté pan, then add liquids and aromatics.

The mixture will be very runny at first, but as it boils the water will evaporate and the mixture will thicken. Instead of worrying about how long it takes to cook, I recommend simply cooking it until most of the water has evaporated and the mixture thickens like gravy. For me it's about 15-20 minutes, but the time may vary depending on the temperature of your burner.

The heart of this ground beef and potato dinner is the ground beef gravy.

Cooking time: 20 min. Number of servings: 4 pcs.

Recipe ingredients:

• 450 g ground beef
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 medium yellow onion (chopped)
• 8 ounces chopped mushrooms
• 2 cloves garlic (minced)
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 2 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1 sprig fresh thyme

Mashed potatoes

• 4 baked potatoes (peeled and chopped)
• ½ cup heavy cream (milk can be substituted)
• Butter 4 tbsp.
• salt and pepper to taste

Cooking instructions:

1. Add ground beef, onions, mushrooms, salt and pepper to a sauté pan set over medium heat. Cook until the beef is browned and the onions and mushrooms are soft. Add the garlic and cook for another two minutes.
2. Add tomato paste and flour, then add beef broth, Worcestershire broth and fresh. Bring to a boil, then reduce heat and simmer for 15-20 minutes. This is done when the liquid has turned into gravy. (if it is still watery, cook longer)

Mashed potatoes

1. Start making the puree once the beef is browned.
2. Boil the chopped potatoes in salted water for 15 minutes or until tender, then remove from the water. Add heavy cream, butter, salt and pepper and stir to combine. (Alternatively, run the potatoes through a food mill and then gently stir in the butter and cream with a spatula to create a fluffier mashed potato)
3. Serve the mashed potatoes on a plate with a generous dollop of beef gravy on top.