Ukrainian roast from stew

Ingredients

• Canned pork or beef — 1 tin
• Potatoes — 6–7
• Carrot — 1
• Onion — 1
• Garlic — 2 cloves
• Tomato paste — 1 tbsp (or 2 tbsp tomato juice)
• Bay leaves — 1–2
• Sweet paprika — 1 tsp
• Salt and pepper — to taste
• Vegetable oil — for frying
• Fresh herbs (dill, parsley) — to serve

Method

1. Peel and cut the potatoes into large cubes, grate the carrot or cut it into matchsticks, slice the onion into half-rings and finely chop the garlic.
2. Heat a little oil in a frying pan or a cast-iron pot. Fry the onion until translucent, add the carrot and cook for 2–3 minutes.
3. Add the tomato paste and paprika, stir and cook for another minute.
4. Open the tin, take out the pieces of meat and mash them with a fork if needed. Add the meat along with some of its fat to the vegetables and fry for 2 minutes to release the aroma.
5. Add the potatoes, stir and pour in 1.5–2 cups of hot water or stock. Add the bay leaf, season with salt and pepper to taste.
6. Bring to the boil, reduce the heat and simmer covered for 20–25 minutes, until the potatoes are tender.
7. Stir in the garlic, turn off the heat and let it rest for 5–10 minutes.