Georgian beef and potato sauce is prepared in different ways, with slight variations, but the idea is the same. Georgian sauce is something between a very thick soup and a runny soup, although in Georgian In this kitchen there are quite a lot of meat dishes of such thickness.

Beef sauce with Georgian potatoes

So, we will need the following products for the minimalist version, proportions are actually a matter of taste.

• Beef (brisket) - 1 kg.
• Onion - 3 pcs.
• Potatoes - 1 kg.
• Tomato - to taste.
• Adjika or red pepper.
• Salt.
• Greenery.

Recipe

So, cut the beef brisket into medium pieces. Chop the onion quite finely, but not too finely. Simmer the meat and onions in a thick-walled bowl over medium heat, stirring. After 10 minutes, the meat will change color, and the onion will become transparent and release a pleasant aroma.

Add hot water until it lightly covers the meat. But in fact, the amount of water is determined by taste preferences; more water is possible. Add more water - there will be more juice in the finished dish.

And we forget about our sauce until the meat is almost ready; here the time greatly depends on the meat itself. In the meantime, you can peel the potatoes and cut them into medium cubes.

The meat is almost ready, now you can put a good spoonful of adjika into the sauce and it will immediately acquire a color that is pleasing to the eye.

Next comes potatoes and half a liter of blended or finely chopped tomatoes (without skin). If there are no tomatoes, you can get by with just tomato paste.

Stir and cook until the potatoes are ready, that is, another 20 minutes. At this stage, you can chop a lot of greens, all kinds - cilantro, parsley, dill and regan (basil).

The potatoes are ready, sprinkle everything with herbs - and voila! The sauce is ready! The juice is delicious dipped in fresh Georgian bread. Bon appetit!

This is an almost universal dish of all nations; it probably couldn’t be more universal and simpler. To prepare a sauce with meat and potatoes, any meat is suitable, it is not necessary to take raw meat, for example, the remains of previously cooked chicken will also be suitable, especially since in this case the dish will cook faster, as long as it takes to cook the potatoes

So, to make 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 placed in a saucepan with a fairly thick bottom or in a special cauldron with oil heated in it, fry for 5 minutes.

Then add peppercorns to the meat, add salt, add more water so that when boiling it covers the meat, lower the heat, cover with a lid and simmer until almost done. For pork it is 1 hour 30 minutes, for beef - more, for chicken - less.

For now, finely chop the onion and fry it in a frying pan with oil until a delicious smell appears and the liquid evaporates.

Peel the potatoes in advance and cut them into pieces larger than the meat. Place it in a bowl of cool water.

As soon as the meat is almost ready, add the onion to the pan. Mix well.

Place the prepared potatoes evenly on the meat, fill everything with water, but it should not completely cover the potatoes, increase the heat, as soon as it boils, add salt, remove the foam, add 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 quite tender, but not overcooked

We also suggest you prepare Kabardian-style sauce with meat and potatoes. The onion and meat should be chopped, the meat should be cooked in a saucepan or low saucepan and filled with water.

As soon as the water boils, add the onion and fry everything together for several minutes. Then chop the potatoes fairly large and place them on top of the pan. Fill with water, salt and pepper.

Cover with a lid and simmer until done. If you wish, you can add a spoonful of sour cream.

If the potatoes are not very starchy, the sauce will not thicken. In this case, separately fry a little flour in a dry frying pan until golden brown, cool, dilute with a glass of cold milk and pour into a slowly boiling sauce.

This one is quite liquid even with potatoes, so it is recommended to eat it with bread, which you should take with your hand and dip it into the sauce.

You can also make this with potatoes.

You will need for this (approximate quantity, you can take everything by eye).

A kilogram of potatoes, half a kilogram of meat (pork is better, but beef is also possible), 2 carrots, one onion, spices, vegetable oil.

The meat should be cut into pieces slightly larger than for goulash, but if you want, you can make it smaller and fry it until golden brown over medium heat. While frying, add a little salt and pepper and sprinkle with suitable spices, such as thyme or rosemary.

Place the fried meat in a thick-bottomed pan, and lightly fry the carrots and onions in the remaining oil in the pan (cut the onions into cubes and cut the carrots into half-circles or strips). They also need to be transferred to a pan with meat. Pour some salted water over the meat so that the meat is only slightly covered with water.

Cut the potatoes into slices a little larger than for frying and add to all the other ingredients (the water should not completely cover the potatoes, as this will turn out to be too liquid).

Cover with a lid and cook over low heat until the potatoes are soft. The sauce with meat and potatoes is ready.

Classic meat sauce with potatoes is a delicious hot dish of Slavic cuisine. The taste is reminiscent of roast, which is why some chefs attribute it to this group. In fact, there are several features that allow them to be classified in a separate culinary category.

The dish of potatoes and meat received this name due to a special method of preparation. The basis is the gravy in which meat and vegetables are stewed. Unlike roast, potato sauce can be served both as a first course and as a second course.

Due to the fact that almost all products are ideally combined with potatoes, there are many different options for this treat. Depending on the products used, you can prepare the sauce with meat and potatoes of any consistency - make it thick or not very thick. You can cook it in a saucepan, cauldron or slow cooker.

Beef sauce

Time: 120 minutes
Number of servings: 8
Ingredients:

• Potatoes - 1 kg
• Sweet pepper - 3 pcs.
• Onion - 1 pc.
• Beef - 500 g
• Hot pepper - 1 pc.
• Water - 2 liters
• Adjika - 1 tsp.
• Tomato paste - 1 tbsp. l.
• Parsley - 3 sprigs
• Cilantro - 1 bunch
• Salt - to taste

How to cook:

1. Cut the beef into pieces 5x5 centimeters and place in a convenient bowl.
2. Pour water (preferably hot) and cook.
3. Chop the vegetables quite coarsely.
4. When the beef pieces become soft, add pepper, potatoes, tomato and adjika.
5. Reduce heat, cover the pan tightly with a lid and continue to simmer over low heat for 20 minutes (until done).
6. Chop the fresh herbs not very finely, add them to the potato sauce with the meat, stir and remove from the stove.
7. Georgian beef sauce with potatoes is ready. If desired, cilantro can be replaced with any other herbs. To make the gravy thicker, you can add a little starch to it.

Delicious hot sauce with beef and potatoes is best prepared in a cauldron or thick-walled saucepan.

Meat sauce with mushrooms in a slow cooker

Time: 90 minutes
Number of servings: 6
Ingredients:

• Pork (lamb, turkey) - 500 g
• Champignons - 300 g
• Potatoes - 500 g
• Onion - 1 pc.
• Garlic - 3 cloves
• Carrots - 1 pc.
• Water - 100 ml
• Sour cream - 1 glass
• Flour - 1 tbsp. l.
• Butter (butter) - 1 tbsp. l.
• Salt - to taste

How to cook:

1. Chop the pork into small pieces.
2. Chop the champignons into thin cubes.
3. Wash, peel and cut each potato into 4-6 large pieces.
4. Chop the onion into rings.
5. Chop the garlic cloves into thin slices.
6. Wash the carrots, peel and cut into strips.
7. Turn on the multicooker to the “Frying” mode.
8. Place oil in the bottom of the appliance bowl.
9. Place meat and champignons in melted butter and fry for 7 minutes.
10. Add vegetables, stir and fry for another 5 minutes.
11. Heat water, add to meat and vegetables and cook for another 10 minutes. Potato sauce can be prepared in a slow cooker without first frying the food.
12. While the potatoes and meat are boiling, you need to prepare the gravy - dressing. Mix the sour cream well with the flour so that there are no lumps.
13. Pour the dressing over the food, add salt, seasonings and spices.
14. Cook on the “Stew” mode for 60 minutes.
15. The finished treat can be served to the table.

This meat and potato gravy recipe can be modified by adding a little tomato paste. This option will be most suitable if the dish is prepared from lamb.

It is best to cook meat and potatoes in a slow cooker using the “Stewing” or “Baking” mode. Thanks to slow simmering, the products are soft and juicy.

Duck potato sauce

Time: 60 minutes
Number of servings: 6
Ingredients:

• Duck meat - 500 g
• Potatoes - 1 kg
• Onion - 3 pcs.
• Carrots - 1 pc.
• Water - 1 liter
• Salt - to taste
• Allspice - a pinch

How to cook:

1. Cut the duck flesh into pieces, put it in a saucepan and add water. To make the duck sauce with potatoes have a brighter and richer taste, it is advisable to start preparing the dish by frying the main ingredient. To do this, fry the duck meat in a dry frying pan until a light golden brown crust appears.
2. Cut the potatoes into large pieces.
3. Grate the carrots.
4. Chop the onion into rings.
5. Place the vegetables in the dish with the duck, add salt and cover with a lid.
6. Cook over medium heat.
7. 5 minutes before the end of cooking, add allspice.

Since duck dishes are quite fatty, it is best to use the breast (fillet) of the bird for cooking. Using this step-by-step recipe, you can prepare a delicious potato and duck sauce in the oven.

Potato sauce with chicken

Time: 60 minutes
Number of servings: 6
Ingredients:

• Potatoes - 1 kg
• Chicken - 1 kg
• Carrots - 1 pc.
• Onion - 3 pcs.
• Tomato - 500 g
• Sweet pepper (medium) - optional
• Flour - 1 tbsp. l.
• Vegetable oil - 100 ml
• Water - 3 glasses
• Garlic - 3 cloves
• Parsley - 3 sprigs
• Salt and spices - to taste

How to cook:

1. Cut the chicken into medium pieces.
2. Peel the garlic and divide the cloves into 3-5 parts.
3. Cut the onion into small cubes or thin rings.
4. Grate the carrots on a coarse grater.
5. Cut the potatoes as desired - into slices or bars. Pour boiling water and cook until tender over medium heat.
6. Pour oil into a frying pan, heat until smoking and fry the meat and vegetables. The finished stewed chicken with potatoes will be more flavorful if the garlic is also lightly fried.
7. Chop the peppers and tomatoes as desired. You can add tomato to potato sauce with chicken.
8. Place the ingredients in a bowl with the potatoes, add salt and spices. Reduce heat and simmer until potatoes and meat are completely cooked.
9. Dilute flour with cold water.
10. When the ingredients are ready, pour in the flour mixture in a thin stream and mix well. Bring to a boil and simmer for another 3 minutes over medium heat.
11. Chop a few sprigs of parsley as finely as possible and add to the pan.
12. Juicy, delicious chicken with vegetables is ready.

This sauce recipe with chicken and potatoes is considered universal. It can also be used to prepare pork or turkey dishes. You can prepare the sauce with chicken and potatoes without adding tomatoes and other vegetables. To prepare dietary chicken gravy, you can use breast flesh, but other parts of the carcass without skin are also suitable.

Country-style potatoes

Time: 30 minutes
Number of servings: 6
Ingredients:

• Potatoes - 1 kg
• Vegetable oil - 3 cups
• Garlic - 3 cloves
• Sweet pepper (dried) - pinch
• Black pepper (allspice) - to taste
• Salt - a pinch

How to cook:

1. Wash the potatoes and, without peeling, cut into 4 parts.
2. Prepare the dressing in a convenient bowl: mix oil, salt, pepper and chopped garlic. You can add some nuts to the village-style potato sauce.
3. Bring the prepared dressing to a boil.
4. Carefully place the potato pieces into the boiling dressing and cook until tender.

Boiled potatoes will be very soft and juicy on the inside, and on the outside they will have a beautiful crispy crust.

• You can add various vegetables and mushrooms to the sauce with potatoes and meat.
• Before preparing the sauce with meat in a slow cooker, you need to prepare the dressing in advance.
• To properly prepare potato sauce, it is important to follow the sequence of adding ingredients.

In contact with

The two most popular products - meat and potatoes - when combined can become the basis of a real culinary masterpiece. If you add aromatic spices during the cooking process, you will get a tasty and satisfying dish that is a complete lunch. Sauce with meat and potatoes can be prepared in different ways by adding new products. This dish is perfect for a family or holiday feast.

Preparatory work

Meat sauce with potatoes can be made more liquid, then it will replace the first course, or thicker. But in any case, it should be juicy, aromatic and tasty. Cooking should begin with meat products. Cut the meat into medium-sized pieces. Take a saucepan with a thick bottom and pour a little vegetable oil into it. Place the prepared meat in it and fry until a crust forms. Then pour in a little broth or water and simmer until done. The time depends on the type of meat products. Peel the potatoes, wash them and cut them into cubes or cubes. When the meat is almost ready, add potatoes to the pan. Water should cover all ingredients. If it is not enough, then add it to the required level.

Fragrant spices will decorate any dish

You can use any spices, but in this case bay leaves and allspice work well. You can use roasted tomatoes with vegetables. Now the sauce with meat and potatoes should simmer for 30 minutes until fully cooked. It turns out very juicy, but not liquid. When serving, you can sprinkle chopped herbs on top or garnish with vegetables.

Making sauce in pots

The sauce with meat and potatoes cooked in pots is very tasty. For this you will need 500 grams of potatoes and meat, 2-3 onions and the same amount of carrots, one large tomato, celery, about 6 tablespoons of sour cream, mayonnaise, salt and pepper. You can fill the contents of the pots with water, broth or dry wine. You can also use garlic, but this is optional.

You should first prepare all the ingredients. We wash the meat and cut it into small pieces. Chop the celery very finely or in three on a grater. The carrots must be peeled and cut into strips, and the onions into half rings. Peel the potatoes and cut them into small cubes. Now all the vegetables and meat should be placed in a separate bowl, add salt, pepper, sour cream and mayonnaise, mix well. If garlic is used, it should be chopped and added to the rest of the ingredients. Now pour a tablespoon of liquid (wine, broth or water) into each pot. Fill them with a mixture of meat and vegetables, lightly compacting them. Potato sauce with meat should not reach the neck of the pot by 1-2 centimeters. Additionally, add a teaspoon of mayonnaise to each serving and place a thick slice of tomato on top. We close the pots with lids and place them in the oven. After an hour and a half, you should check the readiness of the dish. The baking temperature is approximately 180-200 degrees.

Conclusion

Before serving, the sauce with meat and potatoes can be sprinkled with any chopped herbs. It is better to let it brew for 15 minutes. The result is a tasty, satisfying and aromatic dish.