• Cut the meat, prepared and trimmed of tendons, excess fat and films, into approximately equal pieces of relatively small size. Cut a couple of large onions in half, and then cut each part into half rings. Cut the potatoes into pieces slightly larger than the beef
• In a thick-walled saucepan, or better yet, in a cast-iron cauldron, heat the oil until it smokes visible, throw the meat into it, and fry very quickly so that it remains juicy inside. If some pieces stick to the bottom of the pan, there is no need to worry as they will release once they are completely cooked.
• When the beef changes color to light, throw onion half rings into the bowl, stir, turn down the heat, and simmer for another quarter of an hour. If the liquid has boiled away, add a little broth or water. Cut the carrot root in half, and then chop each half crosswise, fry in hot oil until the color changes, and transfer to the meat.
• Place the potatoes into the vacated frying pan, fry until light yellow on all sides and also add to the meat. Season the entire mixture with pepper and salt and mix gently again. If necessary, add a little more water (the potatoes should be covered with water), cover with a lid, reduce the heat to low and simmer for about 50 minutes.
• After 30-35 minutes, season the roast with bay leaf, khmeli-suneli or other favorite spices, but be sure to add about half a teaspoon of ground red pepper. Stir, close the lid, and simmer for another quarter of an hour over low heat. Check readiness, remove the dishes from the stove, and let the aromatic roast beef and potatoes sit under the lid.

Roast in most cases is prepared from fried meat with the addition of various vegetables. I suggest making roast beef with potatoes, which will be a hearty and very tasty dish for a home-cooked lunch or dinner. The roast can be prepared for a festive feast and served as a hot dish. For cooking, you can take any meat that is in the refrigerator: chicken or other poultry, pork, lamb or beef. The last option, namely, beef is in perfect harmony with potatoes. After a long heat treatment, the beef becomes tender and juicy, and the potato slices just melt in your mouth. The delicious gravy can be dipped in fresh bread. Be sure to cook this roast according to this recipe, everyone at home will be delighted.

Taste Info Main courses from potatoes / Main courses from meat / Stewed potatoes

Ingredients

• Beef 500 g;
• Potatoes 5 pcs. (large);
• Onion 1 pc.;
• Carrots 1 pc.;
• Sunflower oil 50 g;
• Tomato paste 2 tbsp;
• Water 500 ml;
• Bay leaf 1 pc.;
• Salt - 0.5 tsp;
• Ground black pepper to taste.

How to cook homemade roast beef with potatoes in a cauldron or saucepan

Beef is best, use fresh and good quality. If you have a piece of beef lurking in your freezer, defrost it in advance at room temperature. Rinse under running cold water and dry with a paper towel. Cut off all the veins and films. Cut into small cubes. If the pieces are large, they will take longer to cook. Pour enough sunflower oil into the pan. Warm it up thoroughly. Dip the beef. Fry the slices over high heat until golden brown. First, juice will be released, which should evaporate during frying and the pieces will begin to brown. You can also make a roast with beef ribs.

Peel the larger onion. Rinse and dry. Cut into small pieces. Add to the golden pieces of beef and continue to fry over high heat for about 3-5 minutes, stirring constantly with a wooden spatula.

Wash the carrots to remove any dirt and remove the skins with a vegetable peeler. Grate on a coarse grater. Add to fried onions and meat. Reduce the burner flame and fry over low heat for 5-7 minutes.

Add tomato paste to taste and pour hot water. Adjust the amount of water at your discretion; if you want more delicious gravy, pour more. Boil it. Add bay leaf, salt and pepper. Let it simmer for about a minute.

Pour into a stewing pot or suitable pan. Cover with a lid and simmer over low heat for 25-35 minutes. This time is necessary for the beef to become softer.

While the meat is stewing, prepare the potatoes. Peel and rinse the tubers in cool water. Cut into small pieces. Dry with a paper towel. Heat a small amount of vegetable oil in a frying pan. Add prepared potatoes. Fry over high heat until golden brown. Don't fry until done, just fry lightly. Stir occasionally until the pieces are browned on all sides.

Many people omit the process of frying potatoes, this is a slightly different recipe, you can cook it that way too. And it will turn out delicious too. In this case, the potatoes should be simmered a little longer in the next stage.

Add the fried potatoes to a cauldron or saucepan. Stir, cover and simmer the roast for another 25-30 minutes until the potatoes are done. The potatoes should become soft. Taste and adjust if necessary, add salt and seasonings.

Roast beef with potatoes is ready. Pour into serving bowls and serve. Bon appetit!

In summer, you can diversify the dish by adding fresh tomatoes and bell peppers.

Roast - what is it? Obviously, the etymology of the word goes back to the words “heat”, “fry”. But still, we rarely call fried meat “roast”. But stewed in the oven, “in the heat,” in pots - that’s it, roast. Roast can be prepared from any type of meat. Traditionally, the roast is made from beef or pork with potatoes and vegetables. Let us prepare this wonderful dish.

To prepare beef stew with potatoes in the oven, take the ingredients from the list.

Cut the beef into cubes approximately 2*2 cm. Fry over high heat in vegetable oil.

Add finely chopped onion.

Stir, fry the meat and onions together under the lid for 5-7 minutes. Add fairly coarsely chopped carrots.

Stir again and leave the meat and vegetables to fry for another 10 minutes. If your piece of beef was a bit tough, pour half a glass of boiling water or hot broth into the pan and simmer the beef for another 10-15 minutes. Salt and pepper the meat, I also added paprika.

First put the meat and vegetables in the baking pots.

Add potatoes cut into large cubes on top and add a little salt.

Add enough hot water to almost cover the potatoes. Close the pots with lids and place the future roast beef and potatoes in the oven for 40 minutes at 200°C. Check the potatoes for doneness with a fork or knife. Place a bay leaf in the pots, turn off the oven and leave the roast for another 15 minutes. Then remove the beef and potato stew from the oven and serve in pots or plates, sprinkled with your favorite herbs.

The most tender meat, aromatic potatoes, vegetables, herbs - what could be tastier?

Help yourself, the roast is delicious! Prepare for your health!

In our country, a very popular hot dish is roast. Housewives cook it quite often, each with their own recipe. Meat is processed differently, and its grade can be anything. You can add different vegetables and spices. We will present you a recipe for roast with potatoes and beef, which is considered a classic version of the dish.

The history of roast potatoes and beef

How exactly and under what circumstances the recipe for roast with potatoes and beef was developed, history is silent. However, it is known that it was first served as a festive meal at the wedding of Tsar Alexei Mikhailovich and Natalya Naryshkina. We are talking about events taking place in the 17th century. The gentlemen's wedding was attended by many guests from distant foreign countries. They were all delighted with the dish they were served. Since then, it was believed for a very long time that roast is a dish that has a noble title.

The peasants could not afford to try roast beef; meat was a very expensive pleasure. They used mushrooms instead. Now there is nothing supernatural in this dish; everyone knows its recipe. However, it is also worth noting that there are a lot of variations in roast cooking technologies. Each country has its own secret, which is used by chefs. We will present you with a traditional step-by-step recipe for roast beef and potatoes.

Step-by-step recipe for roast with potatoes and beef

Products you will need to prepare this dish:

• 300 g beef;
• 5 large potatoes;
• 2 tbsp. butter;
• 1 onion (white onion is best);
• carrots with garlic - 1 pc.;
• 1 tbsp. sour cream;
• dill - a bunch (you can use other greens instead);
• salt and pepper to taste (other spices can also be used).

Process for preparing potato and beef roasts:

1. First you need to peel and wash the potatoes. It needs to be cut into cubes and fried in a frying pan.
2. Add diced onion to the potatoes while frying.
3. In a separate pan, fry the diced beef. Each piece should take on a beautiful golden color. The meat should be immediately seasoned with salt and pepper to your taste.
4. Place the meat and potatoes in the pot in which you will bake the dish. At the same stage, add garlic and carrots, which must be cut in any way convenient for you. Typically, these vegetables are cut into slices so that their flavor can be felt in the juices that the meat will release as it cooks in its own juices.
5. Preheat the oven to 200°, bake the roast for half an hour. 10 minutes before cooking, pour sour cream and chopped herbs over the roast.

The dish must be served hot. As an additional snack, you can serve sauerkraut, pickled cucumbers with tomatoes, or a salad of fresh vegetables without fatty sauce, because the roast turns out to be quite filling and high in calories. The dish is best prepared for lunch, as it will be better absorbed by the body at this time.

You can safely experiment with the dish. Many people add cheese instead of sour cream, which, when melted, imbues the meat and potatoes with its taste and aroma.

Calories: Not specified
Cooking time: Not indicated

I really like to cook this dish - roast beef with potatoes. A recipe with photos will tell you step by step today how to do it at home. Firstly, it is very tasty and satisfying, and secondly, the absolutely simple cooking process allows you to make it for dinner and please your family with a hot, appetizing dish. There are several other points that tip the scales when choosing a menu in favor of this particular dish; perhaps, of course, this is my subjective opinion, and for another housewife, cooking a roast will cause a different reaction. But I’m used to the fact that I cook only what I like, and set certain conventions for myself.
So, for example, in my opinion, this is a rather convenient dish, because we prepare both the base and the side dish at the same time. And when you don’t have much time to deal with another dish separately, you will agree that the option with roast is very attractive.
For roast, I use any meat, but I give preference to beef or veal. This is purely my choice, and in principle you can take the meat that you see fit. I fry the meat in a frying pan with the addition of spices, then add chopped onions, chopped tomatoes and a little later diced potatoes.
The interesting thing is that the dish is stewed in a frying pan in its own juice, imbued with its aromas. Then it turns out so tasty that no one gets up from the table without an additional portion.
The recipe is for 4 servings.

Ingredients:
- meat (beef, veal) – 500 g,
- onion – 1-2 pcs.,
- ripe tomato fruits – 2 pcs.,
- potatoes (tubers) – 5-6 pcs.,
- pepper fruits (black, allspice) – 6-7 pcs.,
- sauce (adjika, ketchup) – 1 tsp,
- seasonings (khmeli-suneli) – 1 tsp.
- finely ground sea or rock salt – 2 tsp.

Recipe with photos step by step:

We clean fresh meat from veins and films, cut off fat and rinse well with cold water. Then dry with a towel and cut into small pieces.




Pour oil into a preheated frying pan and add meat, fry it over medium heat for about 8-10 minutes. It is important to stir it constantly so that it cooks evenly on all sides.
Add spices and salt at the end.




Peel the onion, rinse with cold water and cut into half rings.




Add it to the meat and simmer covered for another 10 minutes.






Cut the tomatoes into cubes.




And add to the meat and onions.




Add along with spices - peppercorns and bay leaves.




We continue to simmer the dish for another 10 minutes, while we work on the potatoes.
Peel the potato tubers, wash and cut into neat cubes.
Remove the bay leaves from the pan and add the potatoes, add a little salt, stir and, if necessary, add a little liquid.






Now simmer the roast until done for about half an hour.
Add a teaspoon of ketchup or adjika at the end and mix.




Serve while still hot, you can sprinkle some herbs on top or open a jar of aromatic ones, and a delicious lunch is ready.
Bon appetit!




Starinskaya Lesya