Russian Stew or Zharkoje
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g potato (s), mainly waxy
- 500 g pork, e.., Ham oulash
- 300 ml vegetable stock
- 1 large onion (s), diced
- 2 large carrots, roughly diced
- 1 tablespoon tomato paste
- Oil for frying
- Salt and pepper, black, ground
- 0.5 teaspoon ½ coriander powder
- 0.5 teaspoon ½ nutmeg, grated
- 1 teaspoon marjoram, pounded
- leaves Bay
Print Recipe
Pin Recipe Instructions
- If necessary, divide the ham goulash into bite-sized pieces. Heat the oil in a saucepan with a volume of at least 3 liters and fry the meat until crispy on all sides. Deglaze with the stock so that the meat is barely covered with liquid. Bring to the boil and cook over medium heat for 30-40 minutes until all of the liquid has evaporated.
- Peel and dice the onion and carrots. Peel the potatoes and cut into pieces of the same size.
- After the liquid in the saucepan has completely evaporated, add the onion and carrots and fry them lightly. Add the tomato paste and roast. Add the potatoes and deglaze with about 1 - 1.5 l of hot water that just covers the potatoes. Add the spices to taste and stir thoroughly. Spread the bay leaves on the surface. Bring to the boil briefly and cook over medium heat for 40 minutes or until the liquid is mostly creamy.
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