Potatoes with meat and mushrooms in a pan

When your loved ones ask you to cook something new for dinner, not everyday, potatoes stewed with mushrooms and meat will come in very handy. The ingredients for the dish are almost always available in the house, and the cooking process is quite simple, and the taste will really please each member of your family.

With a small amount of effort and time, a fragrant and satisfying lunch or dinner is guaranteed.

Ingredients

Pork – 300 g;
Mushrooms – 300 g;
Potatoes – 400 g;
Onion – 1 pc.;
Carrots – 1 pc.;
Salt - to taste;
Vegetable oil for frying;
Greenery;
Water.

How to cook stewed potatoes with meat and mushrooms

Peel the potatoes, wash them, cut them into medium-sized cubes.

If necessary, clean champignons or any wild mushrooms, then wash them well and cut them into slices or cubes.

We wash the meat under running cold water and also cut it into cubes so that the size is approximately the same as the previous ingredients.

We clean the onions and carrots, wash them well and chop them. There is no need to grind it too much. If you are too lazy to cut carrots, you can grate them on a coarse grater, but making them into cubes is still better.

Heat a little vegetable oil in a frying pan, add the meat there and fry over medium heat.

Remove the meat from the frying pan (or take another) and sauté the onions and carrots. You can add a little flour, then the dish will turn out thicker.

Empty the pan again and fry the mushrooms separately until golden brown.

Now put the potatoes with mushrooms, meat and vegetables in a saucepan and fill with water so that it almost completely covers the dish.

Simmer for 40 minutes over low heat. While the potatoes are cooking, finely chop the parsley and dill.

Five minutes before readiness, put the chopped greens into the pan. When the stewed potatoes with mushrooms and meat is ready, remove the pan from the stove and divide the dish into bowls or serve in pots to better retain the heat and aroma.

Roast in pots with porcini mushrooms and pork

Ingredients:

Pork - 400 grams;
Porcini mushrooms - 400 grams;
Onion - 1 piece;
Carrots - 1 piece;
Potatoes - 600 grams;
Ghee butter - 1 tbsp. spoon;
Vegetable oil - 1 tbsp. spoon;
Sour cream - 3 tbsp. spoons;
Bay leaf - 1 piece (divide the middle leaf into three parts);
Black peppercorns - To taste;
Dill - To taste;
Dough - To taste (butter or puff pastry for lids).

How to cook “Roast in pots with porcini mushrooms and pork”

Fry the coarsely chopped mushrooms in melted butter over low heat until golden brown and half cooked. Cut the pork into cubes and fry in vegetable oil until golden brown. Place a couple of peppercorns at the bottom of the pots and lay out the fried meat. Add salt to taste. Peel the potatoes and chop coarsely. Place in pots, add bay leaf - just a little. In the remaining oil, fry the onions and carrots until lightly golden. Place into pots. Place fried porcini mushrooms on top. Add salt to taste and fill the pots with hot broth - meat or mushroom. You can also use boiling water, but the taste is richer with broth. Place a spoonful of sour cream on top of the pots and add a little dill - preferably fresh seeds. If desired and available, roll out circles from butter or puff pastry and cover the pots with them. Or cover tightly with lids and foil on top - it is important that the dish simmers without access to air. Place the pots in an oven preheated to 150 degrees for 40 minutes. Then let them brew in the turned off oven for another 15 minutes. Serve hot! With fresh herbs and homemade pickles.

Stewed potatoes with meat and mushrooms

And most importantly, it is very tasty and satisfying. Moreover, it can be prepared differently each time, depending on what you decide to stew the potatoes with. Here you have a huge choice, because potatoes are in perfect harmony not only with all kinds of vegetables, but also with meat, chicken or, for example, mushrooms.

Today I’m cooking stewed potatoes with meat and mushrooms at the same time. They combine very well with each other, complement each other well, and potatoes with them will perform in a completely different quality, becoming juicier, richer and more aromatic.

1 kg potatoes
700 grams pork neck
700 grams of champignons
250 ml tomato juice
salt, ground black pepper to taste
vegetable oil for frying
fresh dill when serving

You can use any meat; today I chose pork neck, as this meat is very juicy and tender, and cooks very quickly.

I rinse a piece of neck under running water and dry it:

I will cut into equal pieces, trying to evenly distribute both fat and lean meat:

I put the prepared pieces of meat into a preheated frying pan (without oil), fry them, stirring occasionally, for about fifteen minutes without a lid. I salt and pepper right away, then the meat fat will render faster:

Then I’ll add a little vegetable oil, but just a little, lower the heat and leave the pork to simmer under the lid closed for another fifteen minutes.

For beauty and taste, I always try to get a characteristic fried crust on the meat, only then add a little water, then it will acquire a beautiful golden color and a rich meaty taste.

However, do not overdo it with liquid; it should only lightly cover the meat pieces. The meat will stew in the broth for another fifteen minutes, be sure to check it for salt, and it will reach final readiness along with the potatoes.

At this time I will cut the champignons:

There is no need to wash them first, otherwise they will absorb water and you will have to simmer them for a long time until all the liquid has evaporated. And we need to fry them beautifully until golden brown, which is what we will do:

We also add oil to the pan at the very end and also just a little bit. Then add a little salt and pepper. All this will take about fifteen to twenty minutes, no more.

The mushrooms are fried, put the frying pan aside and get on with the potatoes.

I cleaned it in advance, filled it with cold water, and let the starch come out:

As soon as her turn came, I washed it under running water and cut it into cubes the same size as the meat:

Place the potatoes in a frying pan heated with vegetable oil and fry over high heat for five minutes on each side until golden brown. At the end I added a little salt:

Now the decisive moment has come. I add potatoes to the meat, followed by mushrooms, mix everything:

You can add a little tomato paste, you can pour in tomato juice, but today I drained all the liquid from the tomatoes in their own juice:

Firstly, it always turns out incredibly tasty. Secondly, we usually eat these potatoes either with pickled cucumbers or with these same tomatoes. Therefore, the entire jar is used, and as a result there is no juice or tomatoes left.

Ideally (for myself alone I would do this) I would fry the meat along with onions, but you have probably studied my recipes more than once and know that my children cannot tolerate onions, so today they are again not included in our diet, what a pity. It would be much tastier with it.

However, rich tomato juice saves me; it gives the stewed potatoes the missing vegetable flavor (I use tomatoes).

If you still decide to use tomato paste (I recommend the same company), then one or two tablespoons will be enough. Only then will it be necessary to add a little water to the potatoes, or better yet broth (vegetable or chicken). The juice from the jar was quite enough for me.

I mixed everything together with the juice again, closed the frying pan with a lid and left to simmer for ten to fifteen minutes over low heat:

It will take exactly that long for the potatoes to arrive, but our mushrooms and meat are already basically ready.

At the end, you can add a bay leaf, black peppercorns, and sprinkle the potatoes with fresh herbs. I prefer not to use anything other than fresh dill, and I do this just before serving. It tastes better to me this way.

Here is one of my many recipes for making stewed potatoes, one of the simplest and most accessible, but at the same time one of the most successful. In any case, in my family, such stewed potatoes with meat and mushrooms are eaten clean and only praised.

But even if it happens that the potatoes are left for tomorrow, they do not get any worse, quite the contrary. It's easy to reheat and tastes just as good as yesterday.

I think each of you did something similar, but in your own way, so if you have something to share with me, advise something, I’ll be happy to listen to you. In the meantime, try my potatoes, I wish you bon appetit!

Potatoes with meat in the oven Potatoes with meat in the oven is the simplest, most economical and most delicious recipe for making potatoes with meat, which even a person who does not know how to cook in principle can easily cope with. This dish is quick and easy to make and can feed the whole family. Step-by-step recipe with 12 photos.

Meat with mushrooms - the best recipes for baked, fried and stewed dishes

Meat with mushrooms is a wonderful gastronomic combination that produces delicious dishes. They are fried, baked in the oven or simmered in pots. If you add other accompanying ingredients, you can create a treat in your kitchen that is worthy of a restaurant menu.

How to cook meat with mushrooms?

Any dishes with mushrooms and meat always turn out tasty and truly satisfying. It’s difficult to spoil a treat with this combination; you can only add various sauces, vegetables or cheese.

Any dish must begin with preparing the meat. If frying or stewing is intended, then pork or beef is cooked first: beat a little and season.
If the mushrooms are frozen, they must be thawed; dry ones are soaked for 15 minutes.
If you are going to cook meat with mushrooms in the oven, you need to simmer the mushrooms in a hot frying pan, so there will be less mushroom juice in the dish.
The taste of mushrooms is well revealed by onions. Add a little onion sauté to the frying and see how the dish is transformed.

French meat with mushrooms

Meat baked with mushrooms, popularly called “French-style,” is a chop filled with mushrooms, sauce and cheese. Often the base is made from pork, but other meat will be appropriate. First you need to beat off a piece, add salt, pepper and leave to marinate. Mushrooms are used fried.

Ingredients:

pork chop – 4 pcs.;
champignons – 300 g;
onion – ½ pcs.;
mayonnaise – 100 g;
cheese – 200 g;
salt pepper.

Preparation

Beat the meat and season.
Cut the mushrooms into slices and fry with onions until cooked.
Place the chops on a baking sheet, distribute the mushrooms on top, pour with mayonnaise, and sprinkle with cheese.
Bake the meat and mushrooms in the oven for 20 minutes.

Pork with mushrooms in sour cream sauce

Meat with mushrooms in sour cream sauce will turn out soft, tender and go well with any side dish: porridge, mashed potatoes or just chopped vegetables. Sour cream must be added when the heat is off, otherwise it will curdle and the treat will not have an attractive appearance. After cooking, the gravy should sit covered for 15 minutes.

Ingredients:

tenderloin – 400 g;
champignons – 300 g;
flour for breading;
onion – 1 pc.;
sour cream – 200 ml;
water – 100 ml;
salt, pepper, rosemary;
oil for frying.

Preparation

Bread the pork pieces in flour and fry.
Add chopped onions and mushrooms, cut into quarters. Fry until done.
Pour in water, simmer for 15 minutes. Turn it off. Salt and season with rosemary.
Pour in sour cream, stir, cover and set aside for 15-20 minutes.

Chicken with potatoes and mushrooms in pots

Meat in pots with potatoes and mushrooms is a truly festive dish. Guests will love both the presentation and the taste of the treat. Sweet peppers and pickled onions will fit well into the composition, adding a slight sourness. Often the ingredients are laid out in layers and complemented with a cheese “cap”, but this is not necessary.

Ingredients:

fillet – 500 g;
champignons – 400 g;
roundunda – 1 piece;
pickled onion – 1 pc.;
egg – 2 pcs.;
frying oil;
potatoes – 4 pcs.;
salt, pepper, thyme.

Preparation

Cut the potatoes into slices, add salt and place in pots, place onion half rings on top.
Fry the fillet in oil, add salt and season, place in pots, and place half rings of pepper on top.
Fry the mushrooms, add salt, arrange in a third layer in the dish.
Pour some water into the pot.
Beat the egg on top without damaging the yolk.
Bake the meat with mushrooms for 35-40 minutes.

Merchant style meat with mushrooms

Merchant-style pork with mushrooms is a hearty, ingredient-rich dish that is prepared for a festive feast. Everyone will definitely like this multi-component treat, both in appearance and excellent taste. Tomato and pickled onion, which are integral components, will add juiciness to the meat.

Ingredients:

pork pulp – 600 g;
champignons – 200 g;
cheese – 200 g;
tomato – 2 pcs.;
pickled onions in quarter rings – 150 g;
salt, pepper, dry herbs.

Preparation

Fry the mushrooms and add salt.
Beat the pork, salt and pepper. Place overlapping on baking sheet.
Place tomato slices on top.
Crush a third of the grated cheese.
Arrange the mushrooms, grate a third of the cheese.
Distribute the pickled onions, pour mayonnaise, cover with cheese.
Meat with mushrooms and cheese is baked for 40 minutes at 200 degrees.

Salad with meat and mushrooms

A salad with smoked chicken and mushrooms will complement your lunch meal, and if you increase the number of ingredients, you can include it in the holiday menu. Fresh cucumber and celery will add a special taste. The dressing will not be mayonnaise, but a mixture of yogurt, mustard and honey, which will give the treat an unusual piquancy.

Ingredients:

smoked fillet - 300 g;
roundunda – 1 piece;
fresh cucumber – 1 pc.;
celery stalk - 1 pc.;
mushrooms - 200 g;
yogurt - 50 ml;
mayonnaise - 12 ml;
honey - 5 ml;
mustard - 10 ml;
wine vinegar - 5 ml.

Preparation

Fry the mushrooms until done, add salt. Refrigerate.
Cut the vegetables and fillet into cubes, combine with mushrooms.
Combine yogurt, mayonnaise, honey, vinegar and mustard, add salt and mix.
Dress the salad and serve.

Pie with meat and mushrooms

A tasty and aromatic pie with minced meat and mushrooms can be made from puff pastry. This will help you create an excellent delicacy quickly and without much difficulty. Most of the time will be spent preparing the filling. Meat with onions and mushrooms must be fried in advance and cooled until warm. The pie is best eaten warm while the cheese is stretching.

Ingredients:

puff pastry – 500 g;
minced chicken – 500 g;
champignons – 300 g;
onion – 1 pc.;
egg – 1 pc.;
cheese – 200 g.

Preparation

Saute finely chopped onion, add mushrooms, fry until the liquid evaporates.
Add the minced meat, fry until done, add salt and dry herbs.
Spread the defrosted layer of dough on a baking sheet, lay out the filling, and sprinkle with cheese.
Cover with a second sheet of dough, pinch the edges, brush the surface with yolk, and prick.
Bake for 25 minutes at 190 degrees.

Casserole with meat and mushrooms

Chicken and mushroom casserole will help you out when you urgently need to prepare lunch for a large company. The dish turns out to be self-sufficient and guests will like it. The chicken will come out juicy due to the addition of pickled onions and tomatoes. Champignons are ideal mushrooms, but in the absence of such, oyster mushrooms will also do.

Ingredients:

fillet – 800 g;
champignons – 500 g;
cheese – 300 g;
tomato – 2 pcs.;
sweet pepper – 2 pcs.;
egg – 1 pc.;
mayonnaise – 150g;
pickled onions – 2 pcs.

Preparation

Cut the fillet thinly and distribute it in a mold, add salt and herbs.
Place the pickled onions on top of the tomato mugs.
Fry the mushrooms, add salt and distribute in a dish, place half rings of pepper on top.
In a bowl, mix the egg with mayonnaise and add salt. Pour into mold.
Sprinkle with cheese and bake for 30 minutes at 190 degrees.

Beef Stroganoff with mushrooms

Beef Stroganoff is fried meat; it is rarely prepared with mushrooms, but this does not detract from the dish. In the classic version, the treat consists of thinly sliced beef simmered in a creamy sauce. Due to the special cutting, the meat is not tough and cooks very quickly, and the mushrooms will make the dish self-sufficient.

Ingredients:

beef tenderloin – 600 g;
champignons – 200 g;
onion – 1 pc.;
clove of garlic;
white wine – 50 ml.
flour – 100 g;
broth – 250 ml;
cream – 50 ml;
salt and pepper.

Preparation

Cut the beef into thin strips and fry in oil.
Transfer the meat to a plate and sauté the onions and mushrooms in the same frying pan.
Add pureed garlic, flour, stir.
Pour in wine, cream, season.
Add beef to the sauce and simmer the meat Stroganoff style with mushrooms for 20 minutes.

Classic recipe - stewed potatoes with mushrooms in a saucepan

This recipe produces aromatic, satisfying, very appetizing and tasty potatoes with mushrooms, which can be an excellent side dish for fresh vegetables, meat, fish, and can also be an independent dish that does not require additional additions. The main thing that is important to consider when preparing is that the treat is prepared exclusively from the fresh harvest.

Any forest mushrooms (again, chanterelles, saffron milk caps, boletus mushrooms, etc.) – 400 gr.
Half a kilo of potatoes.
One onion.
Spices and salt to taste.
A bunch of fresh dill.
Bay leaf.
A couple of tablespoons of sunflower oil.

The process of preparing stewed potatoes with mushrooms

We sort through the mushrooms, cut them into pieces if necessary, peel the potatoes and onions.

We wash the food, put the mushrooms on the stove and boil in salted water for 7 minutes.

Cut the potatoes into pieces, chop the onion into small cubes.

We drain the water from the gifts of the forest and send them to a frying pan to fry a little in oil. It will take literally 10 minutes.

5 minutes before the end of cooking, salt the dish, season it with spices, stir, cover and let cook until done.

Finely chop the greens and use them to decorate your stewed potatoes when serving.

Serving this treat is very tasty with pickles, zucchini, tomatoes or fresh vegetable salads.

You can use dried or frozen mushrooms in the recipe. In the first case, the forest gifts must first be soaked in cold water for 30 minutes. And, in the second, defrost in advance and drain all excess liquid. Neither frozen nor dried foods need to be boiled like fresh ones.

Stew potatoes with mushrooms in the oven in a pot

This dish will become a real masterpiece on any holiday table. It is served in portions - one guest - one pot of food and cooked in the oven with the addition of exclusively mushroom seasoning.

List of necessary products for 2 pots:

6-7 medium sized potatoes.
400-500 gr. mushrooms (you can use both wild mushrooms and champignons, I usually take boletus mushrooms).
200 ml. heavy cream.
2 onions.
80 ml. vegetable oil.
Hard cheese – 100 gr.
Mushroom broth – 200 ml.
Salt to taste.

We peel the potatoes and onions, sort out the boletus mushrooms and cut all the products in a convenient way. I usually chop vegetables into cubes, and choose small boletus mushrooms and leave them whole or cut them in half.

Boil the boletus mushrooms for 15 minutes in slightly salted water, drain in a colander.

Fry the onions and potatoes together in oil in a frying pan, uncovered, for about 15 minutes, until a light golden hue appears on the vegetables.

Three cheese on a grater

Boil 200 ml. water, add any mushroom seasoning you like to it, make a broth, we will pour it into our dish.

Grease the pots with vegetable oil, put a layer of potatoes on the bottom, then mushrooms, add spices, salt, pour in a third of the cream. We repeat the layers until we run out of food, and potatoes should be the top layer.

Sprinkle the dish with cheese, fill it with broth, cover the lids and place it in an oven heated to 180 degrees. Simmer the potatoes with mushrooms for 45 minutes, serve piping hot, sprinkled with fresh herbs on top.

Potato gratin with mushrooms, mozzarella and meat

It is worth saying that gratin is a method of preparing food, and not the name of a dish. All ingredients that are baked in the oven should be under a thick layer of cheese or breadcrumbs. Surprise your beloved family members and prepare a gratin of potatoes with mushrooms and meat under a golden crust of Mozzarella cheese.

2 chicken breasts;
7 peeled raw potatoes;
300 g mushrooms;
? Art. cream or full-fat milk;
300 g Mozzarella cheese;
2 onions;
Salt - to taste;
1/3 tsp. curry and ground black pepper;
Refined vegetable oil.

We suggest using a recipe with a photo of preparing potatoes with mushrooms and meat to better understand the process.

Boil the mushrooms in salted water, rinse and place with a slotted spoon in a dry, hot frying pan.
Fry until the liquid evaporates, then add a little oil and continue frying until golden brown.
Cut the potatoes into thin slices, cut the prepared chicken meat into cubes.
Grease a baking dish with oil, first lay out the meat in an even layer, add salt and pepper on top.
Then lay out the potatoes, add salt and sprinkle with ground curry.
Place the fried mushrooms on the potatoes, then the onion, cut into half rings.
Dilute a little curry in milk or cream, whisk and pour the contents of the mold.
Grate the top layer of cheese on a coarse grater, distribute evenly over the entire surface and place in a preheated oven.
Bake for 40-50 minutes. at a temperature of 180°C. Such an exquisite dish can be safely served to guests on a festive table.

Stewed potatoes with frozen or dried mushrooms

You can also use fresh mushrooms for this recipe, but you will need to boil them first. We will consider the option with frozen or dried products. In any case, the dish turns out to be very filling and tasty, and you just want to eat it quickly.

Potatoes – 8-10 tubers.
Frozen or dried boletus, boletus, chanterelles, honey mushrooms, etc. (let’s take honey mushrooms; in my opinion, they make the most delicious) – 0.4-0.5 kg.
One carrot.
One onion head.
6 sprigs of dill.
4 cloves of garlic.
60 gr. butter
Ground black pepper and dried basil - a pinch each.
500 ml. boiling water
3 spoons of sunflower.

How to stew potatoes with frozen or dried mushrooms

If the honey mushrooms were frozen, take them out of the freezer 2 hours before cooking and defrost them, then drain all the liquid and fry them in oil in a frying pan for 15 minutes without a lid.

Peel the onions, potatoes and carrots, cut them as you like. I usually cut the carrots into strips or grate them, chop the onions finely, and chop the potatoes randomly.

Pour oil into the pan, heat it up, add the onion, simmer for 5-7 minutes, then add carrots and mushrooms, pepper, salt, stir, continue to simmer for another 5-7 minutes.

Now add the potatoes and pour boiling water over everything, cover with a lid, cook over low heat until the vegetables are soft, about 30 minutes.

While the dish is being prepared, chop the garlic and herbs, throw the food into the pan, add butter and selected seasonings, salt, mix all the ingredients, cover again and simmer for another 10 minutes. Everything is ready, you can put it in plates and serve!

How to cook potatoes fried with mushrooms, meat and herbs in a frying pan

First, let's prepare fried potatoes with meat and mushrooms in a frying pan. The recipe is so simple that any teenager who can hold kitchen utensils can handle it.

400 g of meat (pork is possible);
700 g peeled potatoes;
500 g mushrooms;
5-6 tbsp. l. refined oil;
3 tbsp. l. butter;
Salt - to taste and chopped herbs.

Potatoes fried with meat and mushrooms in a frying pan are prepared in stages.

Rinse the meat in water, place on a kitchen towel and dry with a paper towel.

Cut into slices 1 cm thick, heat vegetable oil in a thick-bottomed frying pan and place the meat.

Fry the slices over high heat for 3-5 minutes until crusty.

Wash the potatoes, cut them into wedges and dry them on a towel.

Cut the peeled mushrooms into pieces or strips and add a little salt.

Pour mushrooms into the meat and fry over high heat while stirring for 5-7 minutes.

Add the potatoes, stir with a wooden or silicone spatula, and fry for 10 minutes. over high heat.

After browning the potatoes, add butter and continue frying for another 15 minutes.

Then add salt to taste, add herbs, cover with a lid and leave on the turned off stove for 10 minutes until the potatoes are ready.

Potatoes with mushrooms in sour cream in a frying pan with a lid

An incredibly nourishing and tasty dish that is prepared right in the pan and does not require much effort. It will be a great addition to lunch or a holiday feast. You can use any type of mushroom or even a mixture according to the recipe, but I usually use oyster mushrooms or champignons with this cooking method.

A kilogram of potatoes.
500 grams of champignons.
400 ml. sour cream.
2 medium onions.
70 ml. sunflower.
Ground bay leaf, plus red and black pepper.
A couple of pinches of salt.

Cut the washed and peeled potatoes into strips or slices and fry until a pleasant golden color in sunflower oil with the addition of a small amount of salt.

Cut the onion into half rings, add it to the frying pan with the potatoes and simmer the vegetables together for 10 minutes.

Cut the washed champignons into slices, add to the rest of the ingredients, mix, cover with a lid, and cook for 5-7 minutes.

Pour in the sour cream, add a little more salt, as well as all the prepared spices, mix, reduce the heat to low and bring to readiness under the lid. The simmering time will be approximately ten or fifteen minutes. All is ready!

In this case, sour cream can be replaced with fresh heavy cream. The dish should be served hot and is best served with fresh or canned vegetables.

Useful tips on how to deliciously stew potatoes with mushrooms

If you are using frozen mushrooms and do not want to fry them before stewing, then you do not need to defrost the products; you can add them directly from the freezer to the pan with potatoes and cook.

If you decide to defrost your forest gifts, then it is best to do this naturally, taking them out 2 hours before cooking, or pouring cold water if time is running out. But in no case should you defrost mushrooms in boiling water or in the microwave, as this will lose all their taste, plus the products will lose their proper consistency.

Try to choose the smallest mushrooms for the dish, they look very beautiful and have a richer taste and aroma. If the food you come across is too large, be sure to first cut it into pieces so that it is convenient to put it in your mouth.

Champignons, oyster mushrooms, chanterelles, boletus and boletus mushrooms are best suited for stewing. These species do not require preliminary boiling and can be used immediately after collection; you only need to sort them out and wash them.

Serve the stew hot, sprinkled with aromatic herbs. The dish is most deliciously combined with pickled and fresh vegetables - cucumbers, tomatoes, crispy salted zucchini.

So, definitely stewed potatoes with mushrooms are quite simple to prepare. And this dish is not inferior in taste and nutrition to potatoes cooked with meat. Prepare and be healthy!