Stew with potatoes and mushrooms at home
188 60 минут 3 порции
After reviewing many recipes, I was mildly surprised so many very similar dishes! Yes, I thought, there is not much overclocking and so long you thought about publishing your recipe, I told my mom. Yes, if you look at the ingredients, it is also similar to others already posted on the website of course, but in my case, a big role plays the process of cooking! The recipe my mom has one little secret that makes this dish especially tasty! So I decided to take a chance and invite everyone to a tasting this simple but really delicious!
Ingredients for Stew with potatoes and mushrooms at home
- Potatoes - 700 g
- Mushrooms - 400 g
- Onion - 1 piece
- Carrots - 1 piece
- Cabbage - 200 g
- Sour cream - 100 ml
- Vegetable oil - to taste
- Salt - to taste
- Black pepper - to taste
- Spices - to taste
- Cheese - 100 g
Step by step instruction of cooking Stew with potatoes and mushrooms at home
Prepare all the ingredients that we need.
Then, potatoes, onions, carrots - wash and peel. Mushrooms also wash and, if necessary, also clean (I had oyster mushrooms but you can use any mushrooms you have available).
Potatoes - cut into slices with a width of approximately 2 cm, the carrot on a coarse grater or, as I cut into slices, cabbage - cut, onion - half rings, mushrooms - mode not small, cheese - grater.
On the stove heated in a pan with vegetable oil and fry the potatoes until light Golden brown (until soft).
Then the potatoes together with the remaining in a pan with vegetable oil put in the prepared pots (I have a pot of 500 ml). This number ingredients I got 3 of the pot. Evenly distributed in the pots.
Next to a dry pan put the mushrooms and simmer stew for about 5 minutes, as soon as I become liquid, add the fire and fry until evaporate.
Then pour vegetable oil and add to the mushrooms and onions.
A few minutes later, the carrots and all this fry until the vegetables are soft.
Start cabbage, which fry until soft and lightly Browning in vegetable oil.
And the next layer is put in our pots. Salt, pepper and add different herbs-spices - to taste (I added oregano and herbes de Provence).
A little sour cream diluted with water and evenly distributed on our pots, then add in each pot a little hot water (up to 1/5 of the pot). The amount of sour cream can be adjusted by it all depends on its fat content. Instead of sour cream you can also use the cream. And sprinkle the top with grated cheese. All this cover with a lid and put in an oven preheated to 180 degrees.