I cook in a cauldron. So not worried - it and fry and cook. Anyone have this device offered a saucepan or fry the meat first in a frying pan, and when cooked with potatoes to use pot (my version not yet acquired katancik. One menus at the same time - the dishes moesi longer than gotici))) so there you go... Meat, cut into walnut-sized (or smaller). Fry. Who he loves. Who to a crisp, and who just stew about 10 minutes. Then personally came up with the trick. When frying meat out of the juice that he had not evaporated is poured into a mug, set aside.

Onions cut finely as you can, fry for 3 minutes, carrots in small cubes. Fry for 5 minutes. Not much zagaiem onion, Carrots have slightly softened. Add the peppers.

Tomato paste and stir, heat for 2 minutes - 5. Depends on the heating.

For those who have not cauldron: Perekladiv the pot for the rest comes next. Throws a potato cut in cube slightly larger than the carrots, spread with smooth surface

Pour water above kartopli 2 fingers. If more - do not worry, there will be more delicious broth. Now, remember at the drained meat juices - it's time to add. A measure of salt. Cover with lid and cook until cooked Karthala.

In a separate pan cook pasta.

In a bowl put the pasta, pour the broth on top, a spoon of sour cream. You can add green onions, I have unfortunately not found)) Bon appetit!