Recipe of Homemade Simmered Meat and Potatoes (with my family's "Golden Ratio")

Hello everyone, I hope you have a great day today. Today I'm going to show you how to make a signature dish, my family's favorite stew and potato recipe (my family's "golden number"). This is one of my favorites. For me, I make it a little nicer. It will be really sweet.

Let's face it, cooking is not the only priority in the life of any man, woman or child on this planet. In fact, many people have made cooking a priority in their lives. Generally, this means that we live on convenience foods and packaged mixes instead of worrying about creating healthy meals for our families and personal pleasures.

This usually means that at some point in your cooking, there is a good chance that someone else will cook better and/or worse than you personally. Be sure that even the most efficient cookies have bad days. There are many people who cook for many reasons. Some cook to eat and survive, while others cook because they enjoy the process of cooking. Some people cook when they are emotionally hurt, while others cook out of boredom. Regardless of your reason for cooking or learning, you should always start with the basics.

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The quality of meat and boiled potatoes (my family's "golden ratio") is influenced by many things, from the type of ingredients, then the selection of fresh ingredients, the arrangement of food items, the method of preparation and serving. If you want to prepare delicious meat and mashed potatoes at home (my family's "golden number"), don't worry, because if you know the method in advance, this dish can be used as an amazing dessert.

In my family ("taking into account the golden ratio"), regarding the number of servings for sprouts with potatoes, it is 2 servings. So make sure this room is enough for you and your beloved family.

To start with this recipe, you need to prepare some ingredients first. You can eat the meat and potatoes (using my family's "golden ratio") with 11 ingredients and 17 steps. Prepare in this way

Currently (a work in progress since last year) I'm doing exact measurements for some recipes that have been raved about in my neighborhood and I've always been keeping an eye on ingredient amounts. It was actually a lot more work than I thought. I have downloaded recipes for myself and others. This may not seem easy, but please remember to follow the recipe to cook the vegetables first, use the lid for the cooking stage, etc. The level of temperature and cooking time affects the taste and consistency of the result. Regional and personal taste differences will influence your choice, but please try this recipe as written before making your own adjustments. *His* recipe

Ingredients and seasonings for preparing meat and mashed potatoes (keeping in mind my "golden ratio" family)

1. 100 grams of boiled meat (pork or chicken will work)
2. 2 large potatoes
3. 1/2 to 2/3 large onion
4. 1 tablespoon of sugar ... a
5. 1 tablespoon of soy sauce ... a
6. 1 tablespoon... a
7. 400 ml dashi stock (you can mix instant dashi with water of the same strength as miso soup)
8. 1 tablespoon of sugar ... b
9. 1 tablespoon mirin...b
10. 1 tablespoon of soy sauce...B
11. 2/3 to 1 tablespoon soy sauce... c

Steps for Boiling Meat and Potatoes (using My Family's Golden Ratio)

1. Cut the meat into bite-sized pieces. Cut the red onion into 1.5 to 2 cm thick slices and cut the potatoes into 3-4 cm thick slices.
2. Heat a little vegetable oil in a non-stick pan (but better if you use lard) on medium heat and fry the beef in it.
3. After the meat is cooked, add the red onion and potatoes and fry together.
4. After the oil lightly covers all the ingredients, add Spice A and fry. To prevent the ingredients from sticking or burning, stir constantly until the ingredients are well mixed and start to take on the colors of the spices.
5. Add the ingredients B and bring to a boil.
6. Once the pot boils, place the ingredients with the atashibuta/drip lid (required) directly over the ingredients in the pot and reduce the heat to medium-low. Let it boil for about 20 minutes.
7. Be careful not to overcook the pot. Adjust the heat so that the boiling liquid bubbles slowly through the holes in the atashibuti.
8. After 20 minutes, reduce the heat to low and remove a large potato to check the softness. At this time, the taste will still be weak.
9. If the potatoes seem too hard, add the otoshibuta, increase the heat and cook for another 3 minutes. When the potatoes look soft, remove the atashibuta and sprinkle with Seasoning C.
10. Increase the heat and cook for a minute, carefully tossing the pan every now and then to prevent the potatoes from breaking.
11. At the end of step 10, you can eat the nikujuga just like this, but I recommend that you cover the pan and let the contents cool a bit (this will allow the potatoes to absorb more flavor) and then they are ready.
12. When you are ready to serve the nikujaga, reheat it carefully so that the potatoes don't break, then serve in bowls.
13. Instead of being perfectly smooth and whole, the potato is dense and tastes best when it holds food.
14. This is a simple recipe that turns out to be very tasty and delicious out of nowhere.
15. If you have time, try this and let it cool before serving and soak up the flavor.
16. If you want to add shirataki noodles, do so between steps 6 and 8.
17. There is a recipe for "nowhere without water", which is prepared in a round powder bowl (a round tureen with a heavy bottom). Please take a look! https://cookpad.com/us/recipes/150645-waterless-nikujaga-simmered-meat-and-patatoes-in-a-staub-cocotte

Although this isn't the ultimate, easy and quick dinner guide for you all, it's still a great meal to think about. The hope is to get your creative juices flowing so you can prepare delicious meals for your family without having to cook for a long time to get started.

So I'll wrap up this dish with how to make the perfect potato stew (using my family's "golden ratio"). Thank you for your time. I am sure you will find it at home. There are more interesting recipes that you can try at home. Don't forget to bookmark this page in your browser and share it with family, friends and colleagues. Thanks again for reading. Cooking!