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Zhargo (meat and potatoes)

meat and potatoes
Course: Main Course
Cuisine: Nash Didan
Servings: 8
Author: Zvia Levy (צביה לוי)

Notes

Ingredients
3 Lb Meat ( kolichal or flanken) marinated overnight with sliced onions
Turmeric
Black pepper
2 large onions, sliced
Canola oil
5 Idaho potatoes (1 1/2 inch cubes)
 
  • Marinate meat overnight in sliced onions.
  • Put 1/3 cup of oil in a deep sauté pan or wide pot.
  • Add meat with the onions to the pot.
  • Cover pot and cook on medium heat for 20 minutes. Then on low heat.
  • Stir periodically. The meat will give off liquid. Make sure there is liquid in the pot at all times so it does not dry out. Can add a few Tbsp of boiling water if it’s dry.
  • In a separate pot, place the potatoes with 1/4 cup of oil, 1/4 tsp turmeric, 1/8 tsp black pepper, and 2 cups of boiling water.
  • Cook potatoes on medium- high flame for 30 -40 minutes until cooked but still in pieces.
  • Liquid will thicken and be a bit creamy. If adding liquid to meat, can add from the potato liquid.
  • Add 1/4 tsp pepper and 1 1/2 tsp salt to the potatoes.
  • Cook meat 1 1/4 hours then add 4 ladles of potato liquid to it.
  • Cook until meat is soft enough to cut with a fork.
  • Add potatoes with their liquid to the meat.
  • Adjust seasoning.
  • Cook 15 more minutes until creamy. Texture will be creamier the next day. Makes 8 main course servings.