Beef with Potatoes and Vegetables in an Afghan Kazan

Source: Lilechka75, AdobeStock

Cooking in an Afghan kazan (pressure cooker) allows you to achieve exceptionally tender meat and fluffy potatoes in a relatively short time. Thanks to the high pressure, the ingredients absorb each other's flavors well, and the beef becomes so tender that it easily falls apart with a fork. A hearty homemade lunch or dinner in one pot! We're sharing a great recipe!

Preparation time: 1 hour 40 minutes.
Servings: 6.

Ingredients

• 1 kg beef;
• 800 g potatoes;
• 2 onions;
• 2 carrots;
• 2 bell peppers;
• 3 tomatoes;
• 4 cloves garlic;
• 2 tablespoons tomato paste;
• 180 ml water;
• 1 teaspoon sweet paprika;
• 1 teaspoon ground coriander;
• 1 teaspoon salt;
• 1/2 teaspoon ground black pepper;
• 2 tablespoons chopped parsley;
• vegetable oil for frying.

Step-by-step recipe

1. Wash and pat dry the beef with paper towels, then cut it into large pieces. Peel and slice the potatoes into wedges, the onions into half-rings, the carrots into rounds, and the bell peppers into wide strips.
2. Sauté the beef for 8-10 minutes in vegetable oil directly in the Afghan kazan, add the onions and carrots, and after 3 minutes, add the bell peppers.
3. Peel and press the garlic. Cut the tomatoes into large pieces and transfer them to the kazan along with the garlic, tomato paste, paprika, coriander, salt, and ground black pepper.
4. Then add the potatoes, pour in the water, and stir gently. Close the Afghan kazan with the lid and cook for about 50 minutes after it reaches working pressure.
5. After the pressure has released, open the Afghan kazan and sprinkle the finished dish with chopped parsley.