Pork and Potato Stew

Elena Butuc

This dish is a classic that doesn't have a single source of inspiration, but rather a fusion of traditional elements from Romania, Moldova, Russia, and Ukraine - all contributed to this rich potato stew. It's one of the most beloved meals from my childhood, taking hints of flavor and technique from my mother, grandmother, and even my father and mother-in-law.

I highly recommend trying this recipe, as it achieves that perfect "homemade" quality that every cook strives for—a balance of texture, taste, and aroma. We enjoyed it immensely, accompanied by pickles and freshly baked bread to soak up the delicious potato sauce.

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Ingredients

Metric US

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Pork meat

1 kg

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Red potatoes

1 kg

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White onion

2 pieces

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Carrots

2 pieces

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Tomato paste

2 tbsp

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Laurel leaves

2 pieces

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Pepper

0.5 tsp

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Paprika

2 tsp

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White flour

2 tbsp

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Sunflower oil

100 ml

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Salt

1 tbsp

to taste

Step by step

Step 1

Cut the pork meat into small pieces, and fry in hot oil until they turn golden brown.

Step 2

Ensure the meat is browned well on both sides, remove them to a pan, and repeat until all the meat is cooked.

Step 3

Here's all the browned meat, ready for the next step in the cooking process.

Step 4

In the same oil used for the meat, sauté the diced carrots and onions until they're soft.

Step 5

Once softened, add tomato paste, mix, let it sit for 1 minute, then turn off the heat.

Step 6

Pour water over the meat to cover it by about an inch. Add bay leaves, and once boiling reduce heat, simmer until meat is tender. This took about 40 minutes with my pork meat, but could take longer for beef or veal, up to 2-3 hours.

Step 7

Once the meat is ready, add diced potatoes. Make sure they're fully submerged, add more water if necessary. Simmer on low heat for 15 minutes.

Step 8

After 15 minutes, add the sautéed vegetables, stir gently, and let it simmer for an additional 10 minutes.

Step 9

Season with salt, pepper, and paprika, stirring carefully to avoid mashing the potatoes.

Step 10

Dissolve 2 tablespoons of flour in half a cup of water, mix until smooth. Use this mixture to thicken the sauce, preventing it from being too watery.

My mother-in-law taught me this trick, making the dish reminiscent of home cooking.

Step 11

Pour the flour mixture over the potatoes, mix gently, and allow it to thicken on low heat for another 5 minutes. Turn off the heat and let the flavors meld for another 10 minutes.