TOP 17 step-by-step recipes for sauces with potatoes and meat, chicken, rabbit, without meat and more!

Potato sauce

Today you will find out why stewed potatoes are called sauce, although many consider this dish to be a soup. And so, 17 recipes for potato soup sauce for you!

Pork sauce with potatoes in a pan

If you don’t have a cauldron, we will teach you how to prepare potato and pork sauce in a saucepan. But an ordinary thin-walled aluminum pan will not work unless you boil potatoes in it.

But let’s first tell you about the recipe for sauce with potatoes and pork in a thick-bottomed pan. And after that we’ll explain what you can do if you don’t have a suitable pan or cauldron.

Almost any part of the carcass is suitable for the dish. Neck, shoulder, carbonate, ham and even a layer will be good, but it must be meat.

Composition:

  • Pork – 300 gr.
  • Potatoes – 0.5 kg
  • Onion – 1 head
  • Carrots – 1 pc.
  • Garlic – 2 cloves
  • Dill – 0.5 bunch
  • Vegetable oil – 3 tbsp. l.
  • Salt, pepper to taste 

How to make pork sauce with potatoes:

  1. Cut the meat into the size of a goulash or about the size of a walnut; if you have a layer, then thinner.
  2. Finely chop the garlic, onion into half rings, and grate the carrots on a coarse grater.
  3. Over medium heat, start frying the meat until crusty, then add the onion and fry until the onion is translucent.
  4. Then add the carrots and garlic and continue to fry everything together, do not forget to stir.
  5. At this time, cut the potatoes the same size as the meat and add them to the meat.
  6. Pour water level with vegetables and meat, add pepper and salt, and let the water boil.
  7. Then reduce the heat and simmer until the potatoes are ready for about 15-20 minutes and the pork and potato sauce is ready.

It is better to add dill when using the sauce with potatoes and pork. But some of the shredded meat can be added to the sauce 5 minutes before it’s ready. Now about if you don’t have a thick-walled pan.

In this case, complete the entire frying process (steps 1-4) of meat and vegetables in a frying pan. Place the potatoes in a saucepan, then add the fry and cover with water. Next, do everything from step six of our recipe.

Pork gravy with potatoes in a slow cooker

Pork gravy with potatoes in a slow cooker

Potato sauce with pork in a slow cooker, essentially it’s pork goulash with potatoes in a slow cooker. Although, of course, Hungarian goulash is prepared from beef and without adding tomato paste, but only with paprika.

Composition:

  • Pork – 300 gr.
  • Potatoes – 0.5 kg
  • Onion – 1 head
  • Carrots – 1 pc.
  • Garlic – 2 cloves
  •  Tomato paste – 1 tbsp. l.
  • Bay leaf – 1 pc.
  • Paprika – 1 tbsp. l.
  • Vegetable oil – 2 tbsp. l.
  • Salt, pepper to taste 

How to make potato sauce:

  1. As in the previous recipe, cut the meat with vegetables and use the “Frying” mode. We begin to brown the meat.
  2. After a crust appears on the meat, add onions, carrots and garlic to it, stir-fry for another 10-15 minutes.
  3. When the onions and carrots are fried, add tomato paste and fry it, this will remove the metallic taste.
  4. Then add the potatoes, sprinkle paprika and pepper, add bay leaf, salt everything a little and fill with water to the level of the potatoes.
  5. Close the lid and set to “Stew” mode. for 40 minutes and wait.
  6. Afterwards all that remains is to finish the meat sauce with potatoes in the slow cooker using salt.

The sauce with potatoes in a slow cooker turns out very tasty if you replace the tomato paste with Krasnodar sauce. After all, it already contains all the necessary flavors and spices that will only enhance the taste of the dish.

By the way, chicken sauce with potatoes is prepared in a slow cooker in the same way. All you have to do is add spices that suit the chicken meat.

Sauce with pork ribs and potatoes

Sauce with pork ribs and potatoes

Potato gravy made with pork ribs is not much different from making it with pork chunks. You just need to simmer them a little longer, so the meat will come off better.

It is better to cook the sauce from pork ribs with potatoes in a cauldron or saucepan with a thick bottom.

Composition:

  • Pork ribs – 0.5 kg
  • Potatoes – 0.8 kg
  • Onion – 1 head
  •  Tomato paste – 2 tbsp. l.
  • Dry garlic – 1 tbsp. l.
  • Soy sauce – 2 tbsp. l.
  • Vegetable oil – 3 tbsp. l.
  • Salt, pepper to taste 

How to make potato sauce:

  1. First of all, cut the meat one or two ribs into pieces and marinate them in soy sauce with dry garlic and a spoon of oil.
  2. Then fry the ribs in a well-heated cauldron or saucepan until a crispy crust appears.
  3. Then reduce the heat to medium and add onion cut into half rings or cubes, mix and continue frying the ribs with onions.
  4. When the onion turns golden or more fried, add the tomato paste and fry it for a couple of minutes.
  5. Now you can add salt and pepper and put in the chopped potatoes, add salt to them too.
  6. Fill everything with water in the amount you need (you can use hot water from a kettle), bring to a boil, cover with a lid, reduce heat and simmer for 15-20 minutes.

The sauce with ribs and potatoes is prepared in the same way without adding tomato paste. You can also replace it with fresh tomatoes or even your favorite ketchup.

And as you understand, potato gravy with pork ribs is practically potato gravy soup. But it all depends on how much water you pour.

Caucasian beef sauce with potatoes

Caucasian beef sauce with potatoes

In this dish, of course, the Caucasian accent is set by adjika, utskho-suneli and cilantro. Cooking this recipe without them is prohibited!!! We will not say that this is a Georgian or Armenian sauce with potatoes, but one thing is certain, this beef sauce with potatoes comes from the Caucasus.

Composition:

  • Beef for stewing – 400 gr.
  • Potatoes – 0.6 kg
  • Carrots – 1 pc.
  • Sweet pepper – 1 pc.
  • Onion – 1 head
  • Garlic – 3 cloves
  • Tomato paste – 2 tbsp. l.
  • Adjika – 1 tsp.
  • Vegetable oil – 3 tbsp. l.
  • Cilantro – 1 bunch
  • Utsho-suneli – 0.5 h. l.
  • Salt to taste 

How to make beef and potato sauce:

  1. Crack a thick-bottomed saucepan, pour in oil and fry the beef, cut into large cubes, until crisp.
  2. Add the onion, chopped into half rings, to the beef and continue frying over medium heat for a couple of minutes.
  3. If the carrots are not large, cut them into not very thick, but not thin discs; if the carrots are large, then you can cut them into half discs.
  4. Cut the pepper into cubes, about the size of meat, and fry along with the carrots.
  5. After the carrots appear fried, add paste, adjika, utskho-suneli, mix and continue frying for 2-3 minutes.
  6. Then pour water to the top of the ingredients, turn up the heat, cover and wait for it to boil, then turn down the heat and simmer for 20 minutes.
  7. Then add coarsely chopped potatoes, add water, salt, bring to a boil, reduce and simmer for another 20 minutes.
  8. At this time, chop the cilantro and garlic and when the dish is ready, add them to it, cover with a lid, turn off the heat and leave to brew for 10 minutes.
  9. Potato sauce with beef is ready!

Be careful with adjika, especially if you have it in dry form. It’s better to add a small part, and after you taste the dish for salt at the same time, you will understand whether more spiciness is needed.

If desired, you can prepare Caucasian beef sauce in a slow cooker. For a look at the sauce for pork with potatoes in a slow cooker, above.

Recipe for lamb sauce with potatoes

Lamb sauce with potatoes

This is perhaps the most delicious potato sauce with meat, because it contains lamb. Although this is of course a matter of taste. And by the way, this recipe also has Caucasian roots.

Composition:

  • Lamb – 0.5 kg
  • Potatoes – 0.7 kg
  • Onion – 1 head
  • Tomatoes – 5 pcs.
  • Garlic – 2 cloves.
  • Vegetable oil – 2 tbsp. l.
  • Dry thyme – 1 tsp.
  • Zira – 0.5 tsp.
  • Salt, pepper to taste 

How to make potato sauce with meat:

  1. Cut the lamb into walnut-sized pieces and fry in oil until cooked through.
  2. Add thyme, cumin, ground pepper, chopped onion and fry until translucent.
  3. At this time, pour boiling water over the tomatoes, remove the skins from them, and cut them as desired.
  4. Add tomatoes with chopped garlic to the meat, pour a glass of water, cover with a lid and simmer for 20-30 minutes.
  5. Then add the potatoes, cut them into large cubes and add water to the same level as them and simmer over low heat for another 20-25 minutes.
  6. And the delicious sauce with potatoes and meat is ready!

If you want to get a thick sauce with meat and potatoes, then do not pour water above the level of the vegetables. And you can let the potatoes boil a little or even mash them a little.

Of course, this potato and meat sauce is best served with chopped herbs, cilantro is especially good with it.

Potato sauce with minced meat

The recipe for sauce with minced meat and potatoes involves preparing a dish with minced beef. But you can use pork, pork-beef, chicken or turkey.

Composition:

  • Potatoes – 0.5 kg
  • Minced meat – 0.5 kg
  • Onion – 1 pc.
  • Garlic – 2 cloves.
  • Tomato paste – 1 tbsp. l.
  • Vegetable oil – 2 tbsp. l.
  • Butter – 0.5 tbsp. l.
  • Salt, spices to taste

How to prepare sauce with potatoes with minced meat:

  1. Cut the potatoes into strips and fry with chopped onion until half cooked in a mixture of two oils.
  2. Add chopped garlic and minced meat to them, turn up the heat and stir-fry until excess moisture evaporates.
  3. Then add tomato paste, pepper and salt, fry for another 2-3 minutes.
  4. Pour a glass of water, wait until it boils, cover with a lid, reduce and simmer for 10-15 minutes.

You can make the sauce with minced meat and potatoes and cheese. To do this, add grated hard cheese at the very end or simply sprinkle it on the dish when serving.

Cooking sauce with chicken, potatoes and mushrooms

Sauce with chicken, potatoes and mushrooms

The easiest way to prepare potato sauce is with champignons, but any sauce suitable for frying will do. The soup and sauce made from chicken with blue potatoes turns out to be very tasty. In general sauce with wild mushrooms is a separate story!

For this recipe we will prepare potato sauce with chicken breast, but you can use any part of the chicken. We’ll talk about this below.

Composition:

  • Chicken fillet – 0.3 kg
  • Champignons – 200 gr.
  • Potatoes – 3 pcs.
  • Onion – 1 pc.
  • Garlic – 2 cloves
  • Sour cream – 3 tbsp. l.
  • Vegetable oil – 3 tbsp. l.
  • Muka – 1 h. l.
  • Salt, pepper to taste

How to make chicken sauce with potatoes:

  1. Cut the fillet into cubes 1 centimeter thick and marinate with ground pepper, oil and salt, set aside for now.
  2. At this time, heat a frying pan with oil and fry the potatoes cut into cubes.
  3. Chop the onion into cubes, chop the mushrooms into slices and after 5 minutes add to the potatoes.
  4. When the first brown marks appear on the mushrooms, onions and potatoes, add sour cream and 100 ml. water.
  5. Wait for the first bubbles, add salt and pepper, cover with a lid and simmer for 10-15 minutes over low heat.
  6. Then turn up the heat and add chicken fillet with flour and grated garlic, stir and wait for it to boil.
  7. Stir for a couple of minutes, then turn off the heat, cover with a lid and let the sauce sit for 10 minutes, while the fillet is ready.
  8. And the potato sauce with chicken and mushrooms is ready to serve.

If you want to make a sauce with potatoes, meat and mushrooms, then start by frying the meat, as in the previous recipes. But only beef is combined with potato-mushroom sauce using sour cream.

Chicken sauce with potatoes and vegetables can be made with legs, thighs or wings. Just increase the simmering time depending on the size of the chicken legs. The wings are prepared as in the recipe.

Duck sauce with potatoes in a cauldron

Duck sauce with potatoes in a cauldron

Duck potato sauce is a different story! Potatoes in duck fat are soaked in the flavors of the duck, resulting in a bomb-delicious gravy.

Composition:

  • Duck meat – 0.5 kg
  • Potatoes – 800 gr.
  • Carrots – 1 pc.
  • Onion – 2 pcs.
  • Garlic – 4 cloves
  • Hot pepper – 1 pod
  • Vegetable oil – 1 tbsp. l.
  • Sol – 1 h. l.
  • Ground pepper to taste

How to make potato sauce:

  1. Heat a cauldron with oil and fry the duck pieces until half cooked, skin on, until golden brown.
  2. Look at the rendered fat; if there is too much of it, pour off the excess and pepper the duck.
  3. Then add chopped onion and grated carrots (can be cut into strips) to the duck, stir.
  4. When the carrots begin to fry, add chopped garlic, salt, pepper and add water to the same level as the ingredients.
  5. Wait for it to boil, reduce to low and simmer, stirring occasionally, for 30-45 minutes, depending on the toughness of the duck.
  6. Then add the potatoes (coarsely chopped), pour in more water to cover the potatoes and bring to a boil.
  7. Then reduce the heat, cover with a lid and simmer for 15-20 minutes until the potatoes are ready.
  8. Taste for salt and if everything suits you, then the duck sauce with potatoes is ready!

If you don’t have a cauldron, you can also prepare duck sauce with potatoes in a saucepan. To do this, look at the tips from the first recipe. Using the same algorithm, goose sauce with potatoes is prepared.

But for the goose we recommend adding celery root or capsicum; fennel or rosemary will also work well.

Turkey thigh sauce with potatoes

Potato gravy with turkey, this dish has the lowest calorie content compared to gravy with potatoes on pork or lamb. But thanks to the composition of vegetables and spices, the taste resembles a very tasty lagman.

Composition:

  • Turkey thigh fillet – 400 gr.
  • Potatoes – 0.6 kg
  • Carrots – 1 pc.
  • Tomatoes – 2 pcs.
  • Sweet pepper – 1 pc.
  • Onion – 1 head
  • Garlic – 3 cloves
  • Vegetable oil – 4 tbsp. l.
  • Khmeli-suneli – 0.5 h. l.
  • Salt, pepper to taste 

How to make gravy with potatoes and turkey:

  1. Cut the fillet into thin strips, cut the potatoes, carrots and peppers into approximately the same size, and cut the onion into feathers or half rings.
  2. Fry the turkey over high heat until crusty, then add potatoes to it and continue frying.
  3. After 5-10 minutes, add onions, carrots and peppers, stirring and frying until a crust appears on the vegetables.
  4. Cut the tomatoes into cubes (you can remove the skin if desired) and add them to the sauce along with chopped garlic and khmeli-suneli.
  5. Pour a glass of water, add salt and pepper, and let it boil. Then reduce, cover and simmer for 10 minutes.

Tomatoes can be replaced with tomato juice and then you will not need to add water. The taste will be more intense, but look at the composition of the juice; it may contain salt. In this case, salt the turkey potato gravy more carefully.

Stewed potato sauce

Stewed potato sauce

Potato sauce with stewed meat is perhaps the fastest option from today’s selection of recipes. After all, there is no process of cooking meat and all you have to do is wait for the vegetables to be ready.

Composition:

  • Stew – 2 cans
  • Potatoes – 800 gr.
  • Carrots – 1 pc.
  • Onion – 1 pc.
  • Garlic – 2 cloves
  • Greens – 1 bunch
  • Oil for frying
  • Salt, pepper to taste

How to make delicious potato sauce:

  1. We start by frying the onion in oil until transparent.
  2. Then add carrots (chopped or grated) and continue frying.
  3. Add chopped garlic and stewed meat, pepper and let all the ingredients get married.
  4. Then place the potatoes in slices on top and pour water no lower than the level of the potatoes, add a little salt.
  5. Bring to a boil, reduce and cook the sauce for 15-20 minutes.

To prepare potato sauce, use only stewed meat from trusted manufacturers. Otherwise you risk being left with thin sauce and potatoes without meat.

Potato sauce with sour cream and champignons

The recipe for sauce with potatoes and mushrooms with sour cream is a classic combination of three ingredients. Potatoes, mushrooms, sour cream – isn’t this the most delicious dish in any form?

Composition:

  • Potatoes – 600 gr.
  • Champignons – 300 gr.
  • Sour cream – 180 g.
  • Onion – 1 pc.
  • Garlic – 2 cloves
  • Dill – 0.5 bunches
  • Vegetable oil – 2 tbsp. l.
  • Butter – 1 tsp.
  • Salt, pepper to taste

How to make potato sauce:

  1. In a mixture of butter and vegetable oil, fry the chopped potatoes until crisp.
  2. Then add the onion cut into half rings and fry for 5 minutes, stirring.
  3. At this time, cut the mushrooms into slices and add them to the onions and potatoes, fry the champignons until crusty.
  4. Squeeze the garlic through a press and add it along with sour cream and ground pepper, mix.
  5. Salt, pepper, add a little water if necessary and simmer over low heat for 10-15 minutes.
  6. At the very end, add chopped dill and the potato-cream sauce is ready!

If desired, you can add a teaspoon of flour. This will thicken the sauce with the potatoes and make it delicious and filling at home.

Sauce with chicken gizzards and potatoes

Sauce with chicken gizzards and potatoes

Potato gravy with hearts, chicken navels (stomachs), as with any offal, turns out very tasty. After all, they have their own aroma and taste.

Composition:

  • Chicken stomachs – 400 gr.
  • Potatoes – 0.5 kg.
  • Onion – 1 pc.
  • Carrots – 1 pc.
  • Vegetable oil – 2 tbsp. l.
  • Bay leaf – 1 pc.
  • Saffron – pinch
  • Salt, pepper to taste

How to make gravy with gizzards and potatoes:

  1. We clean the stomachs of excess and cut them in half, fill them with hot water, add bay leaves and cook for 40-60 minutes.
  2. Then we put them on a sieve and let them dry, while we grate the carrots and chop the onions and potatoes.
  3. When the excess moisture has left the stomachs, we begin to fry them in oil over high heat.
  4. After 5-7 minutes, add onions and carrots to them and continue to fry until cooked.
  5. Then add potatoes, saffron, salt, pepper and fill with water to the edge of the potatoes, let it boil.
  6. Reduce and simmer under the lid for about 20 minutes.

You can leave the broth in which the stomachs were cooked and use it instead of water. The navel fat will make the dish even tastier.

Sauce with potatoes, meat and cabbage

Potatoes and cabbage are like two sisters and they are good in any combination. We decided to make the sauce with potatoes and cabbage more satisfying and added a meat component to the recipe.

By the way, it can be any meat or even chicken, and of course you can make gravy without it.

Composition:

  • Potatoes – 600 gr.
  • Pork – 400 gr.
  • Cabbage – 200 gr.
  • Onion – 1 pc.
  • Carrots – 1 pc.
  • Tomato paste – 1 tbsp. l.
  • Vegetable oil – 2 tbsp. l.
  • Butter – 1 tsp.
  • Salt, pepper to taste

Gravy recipe:

  1. We start by frying the pork until crisp.
  2. Next, add the chopped onion with grated carrots and cook until the carrots are fried.
  3. Then add chopped carrots, butter and tomato paste, fry everything together, stirring for 10 minutes.
  4. Cut the potatoes into one and a half centimeter cubes and add them to the meat and cabbage, add water level, add salt and pepper.
  5. Add heat and after boiling, simmer under the lid until the potatoes are ready.

Keep in mind that potatoes do not boil much in an acidic environment. If you need a thicker sauce, you can crush the potatoes a little with a masher. This recipe can also be prepared with sauerkraut, the recipe is the same.

Sauce with green beans and potatoes

We’ll use pork here, but you can substitute it with anything you like or cook without it.

Composition:

  • Potatoes – 500 gr.
  • Pork – 400 gr.
  • Green beans – 300 gr.
  • Tomatoes – 3 pcs.
  • Onion – 1 pc.
  • Celery – 3 stalks
  • Vegetable oil – 2 tbsp. l.
  • Salt, pepper to taste

Potato sauce recipe:

  1. Chop the meat and potatoes not very large, cut the beans and celery to about 1 centimeter in size.
  2. We start by frying the meat until crusty, then add potatoes to it and continue frying.
  3. When the potatoes are fried, add the diced onion and celery and beans.
  4. Fry everything together stirring for about 5 minutes.
  5. At this time, remove the skins from the tomatoes and make a puree from them and pour them into the dish, add salt and pepper.
  6. Reduce the heat and simmer the future sauce for 20-25 minutes; you can add water during the process if the tomato juice is too absorbed.

Sauce with rabbit and potatoes

Rabbit and potato sauce in sour cream

Rabbit sauce with potatoes can also be prepared in a saucepan. See the first recipe, there is a procedure there.

Composition:

  • Rabbit – 1/2 carcass
  • Potatoes – 5 pcs.
  • Cream – 200 ml
  • Onion – 1 pc.
  • Celery – 2 stalks
  • Garlic – 2 cloves
  • Vegetable oil – 2 tbsp. l.
  • Flour – 1 tbsp. l.
  • Thyme – 3 sprigs
  • Salt, pepper to taste

Step by step recipe:

  1. Cut the rabbit into pieces.
  2. Mix flour with salt and ground pepper, roll meat in it.
  3. Then, over medium heat, fry them until crusty. (It’s better to fry in parts rather than all the pieces at once)
  4. Separately, fry the chopped onion and celery, add rabbit meat to them.
  5. Top with chopped potatoes and garlic.
  6. Pour in the sour cream and add water to cover all the ingredients, add thyme and salt.
  7. Simmer over low heat for about 20-40 minutes, depending on the toughness of the meat.

We recommend peeling the celery with a vegetable peeler, so it will be juicier!

Sauce with meatballs and potatoes

Sauce with meatballs and potatoes

To prepare potato sauce with meatballs, you can use minced meat or poultry. Therefore, everyone will have their own minced meat recipe.

But as you understand, making it is not difficult at all. Twist the meat with onions, add salt and pepper, and roll into meatballs.

Composition:

  • Minced meatballs – 500 gr.
  • Potatoes – 300 gr.
  • Sour cream – 3 tbsp. l.
  • Tomato paste – 1 tbsp. l.
  • Vegetable oil – 2 tbsp. l.
  • Onion – 1 pc.
  • Carrots – 1 pc.
  • Muka – 2 h. l.
  • Salt, pepper to taste

How to prepare potato sauce:

  1. Make a fry of onions and carrots.
  2. Place the chopped potatoes and add water, after boiling, cook for 10 minutes.
  3. Then add flour and stir in sour cream and tomato paste, let it boil.
  4. Throw in the pre-cooked meatballs and simmer for another 15 minutes.

Do not overdo it with water, otherwise it will turn out too liquid and the sour cream may cut off.

Meatless Meatless Potato Dip

This vegetable sauce can be prepared with potatoes and zucchini, mushrooms, eggplants, peppers, and just carrots and onions. In general, use whatever vegetables are available, especially if they are in season.

Composition:

  • Potatoes – 3 pcs.
  • Eggplant – 2 pcs.
  • Sweet pepper – 1 pc.
  • Tomato – 3 pcs.
  • Onion – 1 head
  • Carrots – 1 pc.
  • Garlic – 3 cloves
  • Vegetable oil – 3-4 tbsp. l.
  • Greens optional
  • Set of spices for vegetables – 0.5 tsp.
  • Salt, pepper to taste 

How to make potato sauce with vegetables:

  1. Chop potatoes, onions, peppers and eggplants into strips. Add salt to the eggplants and leave for 5-10 minutes, then squeeze them out. (this way they will absorb less oil).
  2. Start frying the onion, after 5 minutes add eggplants to it, after another 5 minutes grated carrots, cook until toasted.
  3. Then you can add bell peppers with potatoes and fry everything together. At this time, remove the skins from the tomatoes and puree them.
  4. And when the potatoes acquire a golden crust, pour the tomato puree over the vegetables and squeeze the garlic into them through a press.
  5. Add spices, add salt and simmer the dish for about 15 minutes over low heat under the lid.

The result is a vegetable lagman without meat and pasta. Especially if you use cumin/cumin and add fresh cilantro when serving.

As you can see, all the recipes are similar and the cooking principle is almost the same. We didn’t give you a recipe for gravy with potatoes and sausage or frankfurters. But by preparing any sauce according to our tips, you can easily prepare it too.

And returning to the question of whether it’s soups or sauces, it’s whatever you want. But if you poured the right amount of water and all the ingredients exchanged tastes. And the potatoes gave up their starch, then in our opinion this is already a sauce and a full-fledged dish!

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