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Braised Potatoes with Pork

These braised potatoes taste just like I remember them from childhood; really good! There's a fun ingredient in here; diced pimiento peppers. Easy to make!

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These braised potatoes taste just like I remember them from childhood; really good! This dish is common in most Russian and Ukrainian households. There’s a fun ingredient in here; diced pimiento peppers; something I’ve never worked with before (except for plucking them out of those addictive little green olives).

One of my readers, Yelena of California, graciously shared this recipe for braised potatoes with me. It was some time ago and I printed it and then it got buried in a folder. I make a lot of folders. It makes me feel organized, but things get lost anyway. I was so excited to find this recipe that I bought all the ingredients and made it the next day. It was so tasty. Thank you so much Yelena!

Ingredients for Braised Potatoes:

The Potatoes:

5 cups russet potatoes (about 4 medium/large potatoes)
1/2 tsp salt + 1/8 tsp pepper for potatoes
1/2 tsp Mrs Dash or your favorite seasoning such as Vegeta, (optional)
2 Tbsp dill, fresh or frozen (optional)

The onion/carrot mix:

1 medium onion, finely chopped
2 medium carrots, grated
1.5 Tbsp canola oil

The Meat:

1 lb pork (any kind; I used boneless pork sirloin chops)
2 large garlic cloves, pressed
1/2 tsp salt + 1/8 tsp pepper
1.5 Tbsp canola oil

The Rest:

3 Tbsp tomato sauce or 1 Tbsp tomato paste
2 oz jar diced pimiento peppers, drained
2 1/2 cups water

Braised Potatoes

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How to Make Braised Potatoes:

1. Cut meat into bite size pieces (about 1/2″ thick pieces). Season with 2 pressed garlic cloves, 1/2 tsp salt and 1/8 tsp pepper. Stir, cover with plastic wrap, and marinate in the fridge for 30 minutes

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2. When the meat is almost done marinating, heat a large non-stick skillet over medium/high heat; once the skillet is hot, add 1 1/2 Tbsp canola oil. Add grated carrots and chopped onion and saute until golden (5-7 min).

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3. Cut potatoes into large chunks (for small potatoes; cut in 1/2 or quarters, for larger potatoes cut into 1/6 th’s) Sprinkle potatoes with 1/2 tsp salt and 1/8 tsp pepper, 2 Tbsp dill (fresh or frozen) and 1/2 tsp Mrs Dash.

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4. Heat a dutch oven or a soup pot over medium/high heat. Add 1 1/2 Tbsp canola oil. Note: starting with a hot pan helps to sear the meat so it doesn’t juice out and become dry. Saute your marinated meat until almost fully cooked, stirring frequently (5 minutes). Stir in 3 Tbsp tomato sauce (or 1 Tbsp tomato paste) and stir to combine. Add sautéed carrots/onions, drained pimiento peppers and seasoned potatoes. Pour in 2 1/2 cups water. Stir lightly to combine and top with a bay leaf. cover and cook over medium heat 30-35 minutes (mine took 35 min) or until potatoes are tender when pierced with a fork.

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It’s a very hearty one-pot meal and I hope you love it! 

Braised Potatoes with Pork

4.95 from 18 votes
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $7-$9
Servings: 6

Ingredients

The Potatoes:

  • 5 cups russet potatoes about 4 medium/large potatoes
  • 1/2 tsp salt + 1/8 tsp pepper for potatoes
  • 1/2 tsp Mrs Dash or your favorite seasoning such as Vegeta (optional)
  • 2 Tbsp dill fresh or frozen (optional)

The onion/carrot mix:

  • 1 medium onion finely chopped
  • 2 medium carrots grated
  • 1.5 tbsp canola oil

The Meat:

  • 1 lb pork any kind; I used boneless pork sirloin chops
  • 2 large garlic cloves pressed
  • 1/2 tsp salt + 1/8 tsp pepper
  • 1.5 Tbsp canola oil

The Rest:

  • 3 tbsp tomato sauce or 1 Tbsp tomato paste
  • 2 oz jar diced pimiento peppers drained
  • 2 1/2 cups water

Instructions

  1. Cut meat into bite size pieces (about 1/2" thick pieces). Season with 2 pressed garlic cloves, 1/2 tsp salt and 1/8 tsp pepper. Stir, cover with plastic wrap, and refrigerate 30 min.
  2. When the meat is almost done marinating, heat a large non-stick skillet over medium/high heat; once the skillet is hot, add 1 1/2 Tbsp canola oil, grated carrots and chopped onion and saute until golden (5-7 min).
  3. Cut potatoes into large chunks (for small potatoes; cut in 1/2 or quarters, for larger potatoes cut into 1/6 th's) Sprinkle potatoes with 1/2 tsp salt and 1/8 tsp pepper, 2 Tbsp dill (fresh or frozen) and 1/2 tsp Mrs Dash.
  4. Heat a dutch oven or a soup pot over medium/high heat. Add 1 1/2 Tbsp canola oil. Note: preheating the pan helps to sear the meat so it doesn't lose it's juices. Saute your marinated meat until almost fully cooked, stirring frequently (5 min). Stir in 3 Tbsp tomato sauce (or 1 tbsp tomato paste) and stir to combine. Add sautéed carrots/onions, drained pimiento peppers and seasoned potatoes. Pour in 2 1/2 cups water. Stir lightly to combine and top with a bay leaf. cover and cook over medium heat 30-35 minutes (mine took 35 min) or until potatoes are tender when pierced with a fork.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Irene
    December 4, 2019

    Wonderful dish! Just tweaked a bit to my mom’s recipe, added less water, and upped cooking time and it was just like childhood. Reply

    • Natashas Kitchen
      December 5, 2019

      That’s so great Irene!! Thank you for that great review! Reply

  • Yelena shcherbina
    July 26, 2019

    Even though I share the recipe with you I still go back on to your site every time I make the dish lol. The convenience of it cannot be replaced when everything is step-by-step. Can’t get enough of Natasha’s kitchen 💙 if you substitute the pork for lamb it’s really good too. Reply

    • Natashas Kitchen
      July 27, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Yelena. I’m all smiles! Reply

  • Olga
    September 29, 2018

    Thank you for the recipe!! My kids and husband really liked it! Reply

    • Natashas Kitchen
      October 1, 2018

      You’re so welcome! I’m happy to hear you all enjoyed it! Reply

  • Alla Petkov
    August 15, 2018

    I made this last night and my fiance loved it! I used beef instead of pork as that is all I had on hand and a bell pepper instead of the pimiento peppers since I could not find them at my grocery store. Great recipe! Thank you for all of your hard work. Reply

    • Natashas Kitchen
      August 15, 2018

      You are so nice! Thank you Alla! We love that we are able to share our recipes with you all for this exact reason. Thank you for the wonderful review! Reply

  • Olga
    January 15, 2018

    I have made these twice now and they are they bomb!!! I substituted beef for the pork because we’re not pork people. Very very goid! Reply

    • Natasha's Kitchen
      January 15, 2018

      I’m glad to hear the recipe was a success! Thanks for sharing your great review with other readers! Reply

  • Kristina
    January 8, 2018

    Hi Natasha! Can I use extra light olive oil “delicate taste” instead of canola oil? Reply

    • Natasha
      natashaskitchen
      January 8, 2018

      Hi Kristina, extra light olive oil should work fine. Thank you for trying our recipes 😬 Reply

  • Irina W
    September 29, 2017

    Wonderful dish! Reply

    • Natasha's Kitchen
      September 29, 2017

      I’m glad you love it Irina! Reply

  • Irina W
    September 29, 2017

    This one is a keeper! Thank you so much for the recipe, Natasha, even my picky eater gave it a thumbs-up! I used pre-marinated pork tenderloin (peppercorn garlic) and it worked very well. I stumbled across your blog by chance and am now a frequent visitor. Enjoying your great food and awesome instructions! Keep up the good work. Reply

    • Natasha's Kitchen
      September 29, 2017

      You’re welcome Irina! I’m glad you are enjoying the recipes! Thanks for following and sharing your great review! 🙂 Reply

  • Helen
    August 19, 2017

    Can I make this recipe in a slow cooker? Reply

    • Natasha
      natashaskitchen
      August 19, 2017

      Hi Helen, one of my readers reported great results in a crockpot but they didn’t share the details (cook time and temp). If you test it out, let me know how it goes! I’m so curious and now I really want to try it also! 😉 Reply

  • Scott Ambrose
    July 2, 2017

    I made this last night, and my Ukrainian wife said it tastes like her mom used to make. Even our three-year-old son was a fan and ate a good-sized bowl of it. I went to two separate stores and neither had the pimentos, so I used a muffuletta olive salad (from Costco) that had pimentos in it instead. I also made a mistake by opening a can of diced tomatoes instead of tomato sauce, so I just added those in addition to the portion of sauce called for in the recipe. It still turned out very tasty, but next time I’ll pay more attention to what I’m opening from the pantry! Also, I cut the potatoes a bit smaller so that they were bit-sized for our little one to eat as well. Thank you for another delicious recipe, Natasha! Reply

    • Natasha's Kitchen
      July 3, 2017

      You’re welcome Scott! I’m glad to hear you enjoy the recipe! Thanks for sharing your tips and review! Reply

  • Cristina
    December 30, 2016

    Love this !!!!! So so so so good!!!!! So hearty and yummy !!! Reply

    • Natasha
      natashaskitchen
      December 30, 2016

      Christina, thank you for another rave review, I’m so glad to hear that you enjoyed it 😬. Reply

  • Julie B
    August 26, 2016

    Would this recipe work with chicken thighs or breast? We don’t eat pork, so how can i sub it out with chicken or beef?

    (The more details the better!) Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      Hi Julie, I think it would work with chicken but I would use thighs for more tender results. I would trim the extra fat from the chicken thighs because I prefer leaner meat that I don’t have to pick at :). Reply

  • Anna
    July 27, 2016

    I just gotta say, from when the time I got married until now, this is my one and only go to recipe for braised potatoes, it is that good! Only changes I make is beef since my husband doesn’t like pork and it works great without any longer cooking, and I add more potatoes since it’s gone so fast! Thanks so much for sharing all your wonderful recipes! Reply

    • Natasha
      natashaskitchen
      July 27, 2016

      Anna, awww that’s the best! Thank you so much for sharing that with me and you are welcome. I’m all smiles 😁. Reply

  • Ange_ann8@hotmail.com
    July 7, 2016

    Hey Natasha I want to make this dish but with beef stew meat is that possible? If so how long do you think I should cook in the Dutch before adding the rest of the ingredients as far as potatoes etc??

    Thank you!!! Reply

    • Natasha
      natashaskitchen
      July 7, 2016

      Hi Ange, I haven’t tried it that way but I think it could work if you browned the beef and then added everything except the potatoes and cooked it until the beef was tender (maybe an extra 45 minutes) then add potatoes but if you do that, you will probably need to add more water. I can’t say exactly how much without testing it that way though. If I were to experiment, that’s how I’d do it 🙂 Reply

  • Alina
    May 23, 2016

    do you know if roasted bell peppers would work for this dish instead of the pimiento? Not sure what those are so I don’t know how they compare in taste 😉 Reply

    • Natasha
      natashaskitchen
      May 23, 2016

      Hi Alina, I think diced roasted bell peppers would work in this recipe. This dish would still work without the pimiento but they do add a little pop of flavor and color, but again, you would get that with adding roasted bell peppers also 🙂 Reply

  • Natasha
    January 15, 2016

    It’s cooking right now! My house smells so gooood! Can’t wait till my hubby and kids try it! Reply

    • Natasha
      natashaskitchen
      January 15, 2016

      I hope you all love the recipe! I’m craving this dish all over again reading your comment. Mmm with pickles too! 😉 Reply

      • Natasha
        January 15, 2016

        MM.. IT WAS SOO GOOD!!! 🙂 It def. reminded me of the good times when mom made this! We also had it with home-made pickles!! 🙂 Thank you for the recipe! Reply

        • Natasha
          natashaskitchen
          January 15, 2016

          I’m so happy right now reading your comment and at the same time really craving the same thing! We both like the same things and we even have the same name! Ha ha that’s awesome! 🙂 Reply

          • Natasha
            January 15, 2016

            Haha so funny how that works. Yes we Natasha’s stick together 😛 I love following your snapchat too you are so outgoing and awesome and your kiddos are sooooooo precious!!!

          • Natasha
            natashaskitchen
            January 15, 2016

            You’re so sweet! Thank you! What’s your snapchat username? 🙂

          • Natasha
            January 15, 2016

            My snapchat username is natakr94 🙂

          • Natasha
            natashaskitchen
            January 16, 2016

            awesome! Thanks 🙂

  • Natasha
    December 21, 2015

    Are the pimientos supposed to be sweet? I can only find sweet ones at the grocery store. Reply

    • Natasha
      natashaskitchen
      December 21, 2015

      Yes they are not spicy Reply

  • Ziz'ka
    December 16, 2015

    wow this is exactly what my aunts did when we came to visit them in Nizhin, Ukraine. For sure it is delicious. This braised potato was following me for years when we moved to USA. Reply

    • Natasha
      natashaskitchen
      December 16, 2015

      I never get tired of the classics 🙂 Reply

  • Olga
    December 15, 2015

    Made this. It was fantastic! I only wish that I doubled the recicipie to make more… because it was gone with no left overs!!! Lol :))) thank you! Reply

    • Natasha
      natashaskitchen
      December 15, 2015

      Thank you so much for the awesome review! 🙂 Reply

  • Irina
    January 26, 2015

    It’s on the stove, cooking. Excited to taste. Love all your ideas. On your website every day looking for recipes for the week. Keep them coming. Reply

    • Natasha
      natashaskitchen
      January 26, 2015

      I’m so glad you are enjoying the recipes on my site. Thank you for sharing that with me. I hope you love the braised potatoes! Reply

  • Olesya
    October 30, 2014

    Natasha, this dish is a blast from the past from my Soviet youth :)) in fact, it was my first dish I cooked for the family when I was 12 (23 years ago!)
    We did not have Mexican pimiento, and used canned pork (тушенка), but the concept was the same. I just finished eating. My son and I are in heaven! Thank you, sunshine! Love your blog! Reply

    • Natasha
      natashaskitchen
      October 30, 2014

      I sure wasn’t cooking fancy dishes like this when I was 12. I’m pretty sure I was playing with barbies. lol. I bet it was delicious with the тушенка (you’re making me hungry!). I’m so glad you both enjoyed it 🙂 Reply

      • Olesya
        October 30, 2014

        Not so much with tenders. The cook immediately. But you need potato to be soft. I would use chicken tights instead. Also, Natasha, try rose potato (not red, rose!) It is soooo delicious! Reply

        • Natasha
          natashaskitchen
          October 30, 2014

          Thank you so much for sharing your tips 🙂 Reply

  • Vika
    March 17, 2014

    Hi Natasha-
    I would like to make this right now, but only have dry dill or fresh parsley? Which one do you think would be better?
    Thanks Reply

    • Natasha
      natashaskitchen
      March 17, 2014

      I would use 1 Tbsp of dry dill. I’m sorry for the late reply. What did you end up using? Reply

      • Vika
        March 18, 2014

        No worries. I ended up using 1/2 Tbsp of dry dill and it came out fantastic! Toddler and husband approved = win win for me 🙂 Reply

        • Natasha
          natashaskitchen
          March 18, 2014

          That’s great! Thanks for sharing and I’m so glad your family enjoyed the recipe 🙂 Reply

  • Anna
    February 16, 2014

    Just wanted to say, I make this with lamb and it is The BOMB! By far the best recipe for braised potatoes, sorry mom:) Thank You for sharing it Natasha!!! God bless! Reply

    • Natasha
      natashaskitchen
      February 16, 2014

      Let’s hope she doesn’t read that. lol. 🙂 I’m so glad you liked it. I bet it was amazing with lamb! P.S. Anna, where do you buy your lamb? Reply

      • yelena
        July 3, 2014

        yes lamb is very delicious for this dish. i buy mine from Sams Club. they have it at raleys sometimes. Reply

      • Anna
        July 27, 2016

        We get our lamb from a local farmer, my husband gets a whole lamb then I portion and freeze it and have lamb for like 6 months! Reply

  • Lana
    November 12, 2013

    Thank you, Natasha. I was at WinCo today and I found it. “Кто ищет, тот всегда найдёт”… Reply

  • Lana
    November 11, 2013

    I just have checked at Winco in the aisle where is Mexican food. Thank you! I will check there. Reply

  • Lana
    November 8, 2013

    Natasha! Would you tell me where I can buy pimiento pepper? Reply

    • Natasha
      natashaskitchen
      November 8, 2013

      I bought the little jar at Winco. I’d recommend asking when you get into the store. They are probably sold in most major grocery stores. Are you having trouble finding it? I think they were next to the canned artichokes. Reply

  • Oksana
    October 19, 2013

    Natasha, this was delicious! For some odd reason my braised potatoes turned into a runny mashed potato texture. I think I did not use enough potatoes (5 medium) for the 2 1/2 cups of water. Anyways, I will bump up the potatoes next time and see how that works. Great recipe!!! Definitely a keeper!! Also, do you have a recipe for Ragu? Reply

    • Natasha
      natashaskitchen
      October 19, 2013

      That might happen if you didn’t have enough potatoes or if you mixed it too much. I don’t have a Ragu recipe posted yet 🙂 Reply

      • Anna
        July 27, 2016

        I think I had that problem once but it was because of the type of potatoes used, best is yellow potatoes in my experience. Reply

  • Rosemary
    August 7, 2013

    Talk about bomb!! I didn’t have any of the pimiento peppers so I used regular red bell peppers and sauted them with the carrots and the onions and it turned out perfect!! Thank you so much Natasha for all your hard work and keeping the Ukraine/Russian recipes around for this generation of house wives 🙂 Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      Thank you for your sweet comment Rosemary, you made me smile :). Reply

  • Yoke
    April 23, 2013

    Hi Natasha! I tried this dish and my entire family loved it! It tastes amazing. I’m completely addicted to your blog. I’ve looked at almost every recipe and can’t wait to try out the artisan bread next! Thank you so much for sharing…

    Cheers from Singapore Reply

    • Natasha
      natashaskitchen
      April 23, 2013

      Wow all the way from Singapore!! That’s amazing! Thank you Yoke 🙂 Reply

  • Julia
    March 24, 2013

    Made this recipe with pork, loved it! Made it again but was out of pork so used chicken breast and it was delicious! plus my little kids could chew through the chicken unlike pork/beef. Will be making it again, Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      March 24, 2013

      I bet this would be really good with chicken breast or chicken tenders. I’ll have to give it a whirl! Reply

  • Olga G
    February 12, 2013

    Natasha,
    Do you think pork loin would work in this dish? Reply

    • Natasha
      natashaskitchen
      February 12, 2013

      Yep 🙂 Reply

  • Galina O
    February 11, 2013

    Hi Natasha! I was shocked to find out what tomato sauce and paste in addition to marinated peppers can do with this “tushona kartoshka”. This recipe is a keeper! I been using Yukon gold potatoes for everything, but decided to use russet potatoes for this particular recipe and was surpised to see the difference. I loved it!
    Galina Reply

    • Natasha
      natashaskitchen
      February 11, 2013

      Great, thank you for such a sweet comment, I’m glad you like the recipe :). Reply

  • Dan
    February 11, 2013

    Your blog has fast become one of my favorites. I made this last night using a 1 lb piece of pork loin and some small Yukon Gold potatoes. Excellent. Perfect for the wintry weather we are having now. Reply

    • Natasha
      natashaskitchen
      February 11, 2013

      Thank you Dan, I love getting comments like this :). Reply

  • lucy
    February 2, 2013

    hey,Natasha i was wondering if you have recipes for kareskaya markovka , lasagna with some white sauce (instead of red), and also plov. If you do can you please post it. Thanks:) Reply

    • Natasha
      natashaskitchen
      February 2, 2013

      I have similar recipe to kareskaya markovka here, in the original recipe you don’t add onions in the mix, but we like it with the onions. I don’t have official plov recipe but I would recommend this recipe on the Facebook. Reply

    • Mandy Gibler
      January 14, 2015

      Hi Lucy. There is a blog that has recipes for Korean Carrot salad and lasagna with white sauce instead of red. I tried them both and loved it. The website is: Sofiesbestrecipes.com Reply

  • Yevdokia
    February 1, 2013

    I really like your recipe…. It is very delicious…:) Reply

    • Natasha
      natashaskitchen
      February 1, 2013

      Thank you Yevdokia, we ate ours very fast :). Reply

  • Marina
    February 1, 2013

    Just made this (with beef and no peppers.)
    So so good!! Very homey and comforting meal. Also very flavorful. I really like this version of the recipe. Thank you! Reply

    • Natasha
      natashaskitchen
      February 1, 2013

      Looks like you are on the cooking spree :). I’m glad you like the recipe. I will try beef next time. Reply

  • tonya
    January 31, 2013

    So delish, just made it … but didnt wait til it cools down a bit, kinda burnt my tongue. .. 🙂 but was worth it , thanx for great step by step pics, very helpful. And thanx to yelena for sharing it wit u, shes my sister in law 🙂 . Shes a great cook. Reply

    • Natasha
      natashaskitchen
      January 31, 2013

      You are welcome Tonya. This recipe is a keeper for sure :). Reply

  • Mariya F.
    January 31, 2013

    O. MY. GOODNESS.!! Natasha, these are sooo delicious!! Just finished making these a lil while ago, and they turned out GREAT!! 😀 ..I did not have any pimiento peppers on hand unfortunately, so I had to omit those but he potatoes are still so yummy! Next time I’ll try making them with the peppers for even better flavor! Thanx again for sharing your great recipes, Natasha!! 🙂 Reply

    • Natasha
      natashaskitchen
      January 31, 2013

      Oh sweet! So glad you liked them 😉 Reply

  • Alena H.
    January 31, 2013

    Hi Natasha,
    My mom used to make tyshenaya kartoshka ALL the time:) Anyway, I tried making it in the crock pot not long ago, and it came out really really good. Reply

    • Natasha
      natashaskitchen
      January 31, 2013

      Crock pot should work great as well. We finished out leftovers last night, yummy! Reply

      • Lesya
        January 31, 2013

        For how long would you cook it in the crock pot? Reply

        • Natasha
          natashaskitchen
          January 31, 2013

          See step 4: “cover and cook over medium heat 30-35 minutes (mine took 35 min) or until potatoes are tender when pierced with a fork.” Reply

          • Lesya
            January 31, 2013

            Thank you, Natasha! I just wasn’t sure if it would take longer.

  • D
    January 31, 2013

    * Many others – people who moved to FL from other states and Canada. Reply

  • D
    January 31, 2013

    Yep, food prices aren’t cheap around here and I heard it from many others too – people from out of state and Canada… I always try to keep an eye on good deals! The recipe is beautiful though, definitely something we all grew up eating! It also comes out delicious with chicken. Thank you for sharing. Reply

  • D
    January 30, 2013

    I totally love this dish. I make it a lot in my home with beef mostly though. I just have a question about the price estimate, Natasha. It is absolutely impossible to make this dish for 6-8 UDS here in FL. I mean, the vegetables alone will be around 6-7 USD, plus meat. It is just unrealistic and I believe that not only for FL. I’m speaking as a person who usually goes to the store to buy everything. Just wondering… Reply

    • Natasha
      natashaskitchen
      January 30, 2013

      Maybe we just have cheaper food in Idaho? 1 lb Meat: $2, Potatoes: $1-2, Seasonings: $1, Pimientos: $1, Tomatoe Sauce: $1, 2 carrots and 1 med onion: $1-$2, so I guess it’s really more like $6-9 for me. That’s a huge bummer that even root veggies are so spendy in Florida 🙁 Reply

      • Mariya F.
        January 31, 2013

        O wow, things really ARE cheaper in Idaho, looks like! Reply

  • Masha L
    January 30, 2013

    Could I use beef instead of pork? If yes what would be good. My husband doesn’t like pork Reply

    • Natasha
      natashaskitchen
      January 30, 2013

      Hi Masha; yes beef would be a good substitute; just make sure to saute/sear it over high heat so it doesn’t juice out and get dry. Reply

      • Masha
        January 30, 2013

        What would be a good kind to use? Reply

      • Masha L
        January 30, 2013

        what kind of beef would you recommend to use? Reply

        • Natasha
          natashaskitchen
          January 30, 2013

          Thin strips of any of the leaner meats should work; maybe sirloin? Reply

  • Oksana B.
    January 30, 2013

    Looks amazing. I am sure it tastes just as good! Reply

    • Natasha
      natashaskitchen
      January 30, 2013

      Thank you Oksana :). Reply

  • Mmmm…Comfort food….One of our favorites… Reply

    • Natasha
      natashaskitchen
      January 30, 2013

      Thank you Inessa, I agree with every word you said :). Reply

  • Oh old good friends potatoes, carrots and onions. The more I cook my mom’s food, the more of them I use. 🙂 Never made this dish or worked with pimiento peppers. Are they very spicy? Reply

    • Natasha
      natashaskitchen
      January 30, 2013

      Peppers are not spicy at all, but they do add a very nice flavor. Same here, mom’s recipes never get old :). Reply

  • January 30, 2013

    Another great dish by Natasha! A well-loved Russian classic. We grew up eating this on a regular basis:). This is actually on my menu for this week.
    I love reheating it in a skillet and sprinkling in a bit of cheese. Reply

    • Natasha
      natashaskitchen
      January 30, 2013

      Thank you Olga :), we are having leftovers today, and I will sprinkle some cheese on top. Reply

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