It is a pleasure to cook and serve any dishes in pots. Especially tasty and juicy out. Yes, and cooking this dish will not be difficult. Thanks to our ingredients, the roast will turn out so tasty and fragrant that it will be impossible to resist the temptations to not try it.
Ingredients for cooking roasts at home in pots:
- Pork 500 grams
- Large onion 1 piece
- Carrots big 1 piece
- Medium Potatoes 6–8 pieces
- Lemon juice 1-2 tablespoons
- Sour cream 3-4 tablespoons
- Mayonnaise 3-4 tablespoons
- Medium size garlic 2 teeth
- Broth 100 milliliters
- Seasoning for pork taste
- Salt to taste
- Ground black pepper taste
- Vegetable oil for frying
Not suitable products? Choose a similar recipe from the others!
Inventory:
Cutting board, Knife, Pots with lids - 4 pieces, Frying pan, Cooking stove, Oven, Baking tray, Bowl - 2 pieces, Table spoon, Plate - 3 pieces, Large grater, Kitchen holders
Cooking roasts at home in pots:
Step 1: prepare the meat.
We rinse the pork under running water and after the water has drained, we place it on a cutting board and clean the meat of fat. Then with the help of sharp inventory we cut our ingredient first along, and then across the fibers in such a way that we get the same pieces. We shift the chopped ingredient into a bowl and add to them with a tablespoon of lemon juice, as well as salt, pepper and seasoning to taste. All ingredients are well mixed, cover the bowl with a lid and leave on 30 - 40 minutesto marinate meat.Step 2: prepare the garlic.
Using a knife, separate the cloves from the garlic head and transfer them to the chopping board. We press the handle of the knife on them and then grind the ingredient with the help of a garlicker or with the help of sharp inventory. We shift the chopped vegetable product on a plate. Step 3: Cook the sauce.
Pour the sour cream and mayonnaise into one bowl and mix everything well with a tablespoon. Then add crushed garlic to them in a plate and dilute the mixture with milk, adding it from a glass to a plate with ingredients, to a thickness of liquid sour cream. Attention: the resulting mixture can be diluted with any broth. In a pinch, even a bouillon bouillon cube will do. Step 4: prepare the onions.
Using a knife, peel the onion from the husk, wash it under running water and transfer it to a cutting board. Holding the onion, using a sharp kitchen object, first cut the vegetable into two parts, and then cut each half of the ingredient up and down into small cubes and shift it into a separate plate. Step 5: prepare the carrots.
Before we wash the carrots, it must be well peeled. Using a knife, remove it from the surface of the vegetable and then wash the root crop under running warm water. Rub the carrots with a large grater in a separate plate. Step 6: prepare the potatoes.
Before we peel potatoes, I advise you to first wash them with warm water to prevent infectious diseases of the stomach. When the water is drained, use a knife to peel the vegetable and rinse the ingredient once more under running water. Cut potatoes into medium slices on a chopping board so that the potato cubes are close in size to the size of the meat pieces. 
Put the pan with vegetable oil on medium heat, and transfer into it from the bowl, using a tablespoon, potatoes. Fry potato cubes on all sides for 3 - 4 minutes, constantly turning them over with a wooden spatula. Attention:potatoes do not need to be fried very much, but it is necessary to fry slightly, so that the vegetable does not boil soft during the cooking process, and instead of mashed potato pieces do not work. Turn off the fire, and leave the potatoes in a skillet. Step 7: Cooking roasts at home in pots.
And now all the components are left to decompose in pots. There are usually enough prepared ingredients. for 4 servings in pots, capacity 0.5 liters. So, with the help of a tablespoon on the bottom lay out a uniform layer of cubes of meat in such a way that after putting it in the pots, there would be exactly half meat ingredient. On top of the meat also lay out half of the whole onion and using a tablespoon of leveling the vegetable cubes over the entire meat surface. We perform the same procedure with carrots. Seal the layers with a tablespoon and pour half the sauce. After that, lay out half of the cooked potatoes on the sauce. You can again a little salt, but do not overdo it, from this you can spoil the whole dish! We put the remaining second part of all ingredients in the same sequence in layers. Cover the pots with lids and put them in a cold oven on a baking sheet. Then turn it on 180 ° -200 ° C and simmer about 1.5 hours. After that, turn off the oven, but we are not in a hurry to take out the pots, let the dish later a little more, since after that it will acquire a special taste. Step 8: Serve the roast at home in pots.
Before serving, we take out the pots using tacks from the oven and serve them in the same ceramic dish. It is possible to decorate our dish on top with dill or parsley, after grinding it. Good appetite! For cooking roast it is better to take lean pork, most often pork ham.
Pork acquires a special taste if you add a little mustard into the sauce and mix all the ingredients of the sauce well.
You can replace pork with beef or chicken meat.
A special flavor will get your roast if you add another layer of mushrooms to the pots.
For cooking do not use a variety of potatoes that are boiled soft.
If you do not have pots, and you want to cook this dish, do not be discouraged, use one container and not necessarily ceramic, but put it in a preheated oven.
Roast with meat and potatoes is one of the best dishes that we cook. They love it, for the relative simplicity of preparation, for its rich rich taste, for the opportunity to use in its preparation practically all vegetables and mushrooms known to us. Preparing a dish with sour cream, cheese, tomato sauce, broth and various other gravy.
This allows us not to repeat in the preparation of lunches and dinners, and each time get a practically new, tasty, rich and appetizing dish.
Everyone knows what a roast is. In fact, it is cooked in a pot or a cauldron, and in pots. And each method has its own cooking characteristics. We have already considered how to simmer potatoes in a thick-walled pot, and today we will cook it in pots.
Cooking in pots is always interesting, and not only because everything turns out very tasty. But apparently also because cooking in pottery goes from the depth of centuries. And our genetic memory remembers those immemorial times, therefore we love such food!
Roast in pots with meat, potatoes and mushrooms in the oven
I have to say that if you do not want to cook this recipe with mushrooms, then simply ignore them. The rest of the recipe remains unchanged.
We will need (for 6 pots):
- pork or beef meat - 700-800 gr
- potatoes - 8 - 9 pieces
- carrots - 1 - 2 pieces
- bell pepper - 1 - 2 pieces
- onions - 1 - 2 pieces
- mushrooms - 250 - 300 gr
- tomato sauce - 1 glass
- any broth - 2 glasses
- spices for marinade - coriander, pepper, dried herbs
- spices for thyme sauce, basil, paprika
- vegetable oil - 100 ml
- salt, pepper - to taste
- fresh greens, sour cream - to serve
Cooking:
Immediately make a reservation that the consumption of products is approximate. I always cook roast by adding foods to the eye. In addition, often replace some products with others. If it's vegetable season, I use instead of tomato sauce fresh tomatoes; if there is no bell pepper, then I do without it; if there are young zucchini, then I introduce them; I can add an apple or quince. And such variations can be many.
It is winter, fresh vegetables sold in the store are not always juicy and tasty, such as tomatoes, or too expensive, like bell peppers. Therefore, I use blanks - I have my own frozen mushrooms - boletus, my own, and frozen peppers from the vegetable garden.
If your blanks are not, then use tomato paste and frozen mushrooms, such as champignons, sold in the store.
Now, with regards to meat. You can cook roast from any meat, but it is important to remember that pork will cook faster, and beef needs more time to reach readiness. Therefore, I will tell you how to cook if you use pork, and how - if you decide to use beef. By the way, I have a recipe where we cooked.
1. Prepare the meat. We will need a piece of pulp, preferably tenderloin, although today I cook with ribs. If you have frozen meat, then remove it from freezer compartmentand let it soak at room temperature and defrost naturally. Sometimes the meat is laid out and in the fridge, so the meat is defrosted even better.
Try not to use when defrosting the microwave and water, although cold, even hot. This impairs the taste of meat, makes it not as tasty as it could be.
2. Rinse the meat, drain it, then dry it with paper towels. Cut into small pieces, a centimeter of 2 - 3, so that it can reach the readiness on time.
Sprinkle it with a mixture of spices, mix, cover with a lid so that it does not become chapped and leave to marinate for 30-40 minutes.
If you use pork, then the meat will have time to cook, and if you cook from beef or veal, then the pieces after the marinade is better to pre-fry.
3. I have pork today, so I will not fry it, it will be enough to marinate. Take care of vegetables.
4. Onions and carrots cut into cubes. Onions as small as possible, and carrots can be cut into 2 cm cubes.
Carrots take 1 or 2 pieces, depending on the size, well, how you like.
Peel potatoes and put in cold waterso that it does not darken. On one pot, as a rule, goes one and a half - two potatoes.
5. In a frying pan, warm the vegetable oil and fry the onion on it until slightly golden or just soft.
If you use beef, then first fry the meat. It should be fried over high heat, so that it is immediately “sealed” with a crust. Then add onions. And further, we carry out all subsequent steps without change.
6. Add carrots and fry all together 4 - 5 minutes.
7. If you add Bulgarian pepper, then it should be cut into cubes, as well as other vegetables and meat. But I have already frozen pepper, it is cut into strips, I add it. Fry it all together for 3-4 minutes.
8. Now turn tomato sauce. As I have already said, it is my home, and does not contain such concentration as the store. Therefore, I pour it a whole glass, and if I used tomato paste from the store, I would add only 1 - 1, 5 tbsp. spoons.
9. Extinguish everything together with a tomato for 5 minutes, then add broth, any available meat, chicken, vegetable will do. I come to the rescue again bouillon cubes. When I boil vegetables, or just potatoes, I do not pour out the broth. I cool it and pour it into ice molds, then freeze. And in such situations he comes in handy.
In principle, if there is no broth, then you can just use water. We have a lot of meat and vegetables, so the fat from the roast will turn out good anyway. 
10. When the sauce boils, add spices to it, and still it is necessary to salt and pepper to taste, let it boil for 3-4 minutes.
With thyme sprigs, remove the leaves and add to the sauce. It will take 3 - 4 branches. Let it boil, then remove the pan from the heat and leave for a while.
11. Cooking pots. We have guests today, and I will cook roasts in six portion pots. Among my guests, one does not eat mushrooms, other meat, the rest eat everything. Yes, it would be a difficult task if we did not cook in pots. Here, everything is simple. We spread in each pot what we need, or rather do not put it, what is not needed.
12. At the bottom of the pot, pour a large spoonful of sauce with vegetables, all 6 pots at once. Then cut the potatoes into 3 by 3 cm cubes.
And lay out layers, a layer of meat - a layer of potatoes - a layer of mushrooms. If somewhere a product is not needed, then skip it.
If roasted meat, then lay it together with the sauce. So we lay out the ingredients to the top, but so that there is room for the remaining sauce, which is re-laid in pots.
13. In each of the pots, add half a teaspoon of salt and add boiled water to cover the contents. Try not to fill or fill the pots with water to the very top. In the process of heating, everything will begin to seethe and will pour out, after which it will burn in the oven and give an unpleasant smell.
14. Close the contents of the covers, which usually come bundled with a pot. I also like to cover them with puffs of dough. But if you do it right away, they'll fry too much. Therefore, we will cover them with pots in the second half of roasting. How to prepare them I will tell at the end of the recipe.
With such puffs, pots look quite home-made, besides they replace bread and make the dish even more attractive.
15. Bake the oven to 220 degrees, put the pots on a baking sheet and put in the oven. After 30 -40 minutes to get a baking sheet, try the potatoes and meat, they should already be half ready. Also try salt and pepper, if necessary, add both. Remove the lids and cover the pots with puffs, fluff the top with an egg so that they become rosy and tasty after baking.
Bake again and bake for another 30 minutes.
16. Let the prepared dish stand for a while, taking it out of the oven, then put the pot on the dessert plate and serve in portions to each of those present. For taste and decoration, you can sprinkle with fresh herbs. If desired, you can apply sour cream.
17. To eat with pleasure!
How to make puffs for pots
We will need (for 6 servings):
- flour - 2 glasses
- sour cream - 100 gr
- egg - 2 pieces
- vegetable oil - 2 tbsp. spoons
- sugar - 1 tsp
- salt - 0.5 tsp
- baking soda - 0, 5 tsp
Cooking:
1. Sift the flour through a sieve. Add salt, sugar and baking soda. Mix.
2. In the middle hammer eggs, mix with a fork, add sour cream and butter. Knead the dough.
3. Form a sausage and divide it into 6 equal parts. Roll out cakes of the desired size.
4. Cover the pots, bending the edges so that the dough tightly covered the neck. Bake 30 minutes to a ruddy state. Before baking, coat with egg.
It is not necessary to prepare such dough beforehand. It is mixed quickly, it will be enough for 5 - 6 minutes, so calculate the time and cook it just before use.
Roast in pots with meat and potatoes baked in the oven in cream sauce with dough
Very tasty is roast with sour cream sauce. The recipe is different from the previous one, and therefore it will be interesting for you to get acquainted with another way of cooking.
We will be cooking on it from beef, but it doesn’t matter, you can cook from any meat, including from poultry meat.
We will also prepare this recipe by closing the pots with dough. But in order not to overlap with the previous recipe, I will give another way to prepare the dough. Try, experiment, then decide for yourself what you like more.
We will need:
- meat tenderloin - 600 gr
- potato - 6 pcs
- onions - 2 pcs
- dried mushrooms - 50 gr
- salt, pepper - to taste
- vegetable oil - for frying
For sour cream sauce:
- sour cream - 2 tbsp. spoons
- butter - 2 tbsp. spoons
- flour - 1 tbsp. spoon
- tomato sauce - 4 - 5 tablespoons
- broth - 300 ml
- salt, pepper - to taste
For the test:
- flour - 0.5 cup
- butter - 50 gr
- egg - 1 pc
- water - 1.5 st. spoons
- salt - to taste
Cooking:
1. For roast it is better to take the pulp, as a last resort, you can use ribs. Meat on the underwire will cook longer, if you decide to use it, consider it.
Wash the meat, dry with paper towels and cut into small pieces, approximately two to three centimeters in size.
2. Pour butter into a frying pan, or a thick-walled pan, and fry the meat in it over high heat until crust appears, occasionally stirring it.
3. Peel the onions and potatoes. Onion cut into thin half-rings, potatoes into cubes.
4. Fry the onions, then add the potatoes and fry all together until half cooked. It is desirable that the potatoes slightly reddened.
5. Boil dried mushrooms pre-soaked in salted water and cut into strips. You can also use fresh mushrooms.
6. Prepared foods spread out in pots, put in each of them half a teaspoon of salt. Get about 3 - 4 pots.
7. Cook sour cream sauce. To do this, lightly fry the flour in a dry frying pan, it should become cream-colored.
8. Add butter, as soon as it warms in, add tomato sauce or tomato paste (2 tbsp.), Salt. Optionally, the tomato can not add. Fry for 3 - 4 minutes, then add sour cream.
9. Let the sauce warm up and gradually add the broth. It can be both meat and vegetable. If there is no, then add boiled water. Stir to avoid lumps. For convenience, you can use the whisk.
10. Pour the resulting cream sauce into the pots. A lot of liquid will not be here, but it is so necessary.
11. Knead the dough. To do this, pour the sifted flour into a bowl, add salt. Beat the egg, mix. Add water, softened butter. Knead the dough thoroughly, let it stand for a while, covering it with a napkin.
12. Then make cakes by the number of pots. Close the pots with lozenges, seize the edges and put them in an oven preheated to 250 degrees for 30 minutes.
13. At the end of time, get the pots and let them stand for 20 minutes. Then serve with fresh greens.
14 Eating with pleasure!
The potato with meat for this recipe is also very appetizing and tasty. And if you compare both dishes presented today, then you can’t say exactly which one tastes better. Both are good, each in its own way.
In general, in my opinion, roast in pots is a very homemade dish. Even despite the fact that it is often served in restaurants and cafes. But still, such a hot as at home you do not eat anywhere else! Maybe this happens because you do not save on food, and maybe just because when you cook for your loved ones, you always invest all your soul in your culinary work. It cannot be otherwise. After all, the one who undertakes to cook such dishes really tries, spends time on it, and therefore wants the dish to turn out appetizing and tasty.
Today's two recipes will help cook this roast! So cook, eat on health!
Enjoy your meal!
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Meat with potatoes in pots in the oven, it turns out very satisfying and does not hit the wallet. And on the table it looks very elegant and festive. And what is the taste of roast, because meat and potatoes are soaked with all the juices and wonderful flavors, while languishing in the oven, it is simply impossible to describe.
To cook this dish does not need special knowledge and effort, and I will tell you how to create a wonderful potato with meat in the oven.
Watch our video recipe:
Enjoy your meal!!!
Roast in pots with meat and potatoes in the oven recipe with photos
This roast should be attributed to the winter dish. Meat, potatoes and an abundance of vegetables are deliciously delicious, and will perfectly decorate the table in the snowy evening. It is prepared as a main dish, and if you add a little more water, it will be thick and rich soup. Cooking is very easy
This does not take a lot of energy, but the taste is simply unforgettable.
Ingredients:
- 700 gr. any meat;
- 800 gr. potatoes;
- 2 onions;
- 1 medium carrot;
- 12 black peppercorns;
- 4 bay leaves;
- 3 cloves of garlic;
- 40 gr. vegetable oil;
- salt to taste
And now proceed to cooking:
1. Meat for roast, you can choose whatever you like. All products should be prepared for laying in pots, that is, the potatoes must be cleaned and cut into medium cubes or any pieces. Meat should be washed, remove all the bones and excess fat, then cut it into very large pieces.
2. Onions and carrots can be cleaned and chopped, as you like, in small cubes, or vice versa.
3. Pour the meat into the pan with sunflower oil and fry on very high heat until roasted top crust.
4. Now the products are being placed in the pots, the potatoes are placed first.
5. Potatoes are laid onions, carrots, peppers and bay leaves.
6. Put the meat on top and salt it, add water if desired, if the roast is a third of the pot, and on the thick soup - half.
7. The roast is placed in an unheated oven and switched on at a temperature of 190 degrees. The time of languor is about one hour, for 10-15 minutes garlic is squeezed into each dish and left until fully cooked.
On the table, the dish is served hot, along with pickles or salads.
Roast with cheese and sour cream
Another very tasty roast, which certainly everyone will like - with the addition of cheese and sour cream. In a short time on the table will stand amazing dish almost like from a restaurant.
Ingredients:
- 700 gr. pork;
- 5 large potatoes;
- 1 large onion;
- 1 large carrot;
- 1-2 pcs Bulgarian pepper;
- 2-3 tomatoes;
- 200 gr. sour cream;
- provencal herbs, black pepper and salt to taste;
- 200 gr. cheese;
- greens to taste.
And now the cooking process itself:
1. Wash the pork thoroughly under running water and divide it into not very large pieces, then put salt, pepper and Provencal herbs, remove marinated for 35 minutes.
2. Prepare vegetables: chop up the potatoes into cubes, create large pieces of onion, chop the carrots on a Korean grater, chop the pepper into tomatoes, and cut the tomatoes into half rings.
3. Lay everything in a dish in layers, first lay the potatoes, sprinkle with a small amount of salt and smear with sour cream.
4. Then cover the potatoes with a layer of grated carrots.
5. After that put the pieces of pepper.
6. Lay a layer of tomatoes and even salt.
7. Lay onion.
8. The last layer is followed by pieces of meat.
9. Top with a thick layer of fluff sour cream.
10. Pour water on the top layer, cover and set in the oven for 35 minutes, the temperature should be at least 220 degrees. After that, take out, lay out a layer of cheese, pre-grated, and simmer for about 25 minutes, but do not cover.
The taste of this roast is unforgettable, the combination of meat and various vegetables gives a unique taste, it is unusually tender and melts in the mouth, and the cheese is baked with a ruddy crust and gives a special savor to the dish.
Meat with potatoes and mushrooms in pots in the oven
Roast cooked in this way is the easiest hot dish, and the presence of a variety of foods and sauces will create a truly unique taste. It is cooked in the oven and does not take much time to prepare the ingredients. Even a novice in cooking will be able to cook it, but due to its non-primitiveness, the oven always gets aromatic with a unique taste of roast. This recipe should definitely be kept, as you will cook it very often.
Ingredients:
- Pork - 400-450 gr.
- Potatoes - 800 gr.
- Average carrot - 1 pc.
- Onion - 1 pc.
- Mushrooms - 300 gr.
- Tomato Paste
- Garlic - 3 slices.
- Bulgarian pepper - 1 pc.
- Greens - to taste.
- Salt and pepper - to taste.
This set of products is enough for three pots.
And now we start cooking.
1.If, for some reason, pork in your family is not eaten, it can be replaced with chicken, it will absolutely not affect the final taste. Meat is required to wash, dry and cut into cubes. It is not worth to shred much, but large pieces will not work either. Laid out in dry pots, add oil to them is not worth it.
2. Wash the champignons under a strong stream of water, cut into four parts and fry with onions, which must be chopped. Fry not much, so that the mushrooms become soft and diminished in volume. They should be compactly put in pots, pour out oil and juice, salt and pepper.
3. The carrot is cut into strips, the pepper is cut into cubes, the potatoes are cut into medium pieces. Vegetables distribute even layer, add a little salt and pepper. Ingredients fit tightly, not reaching 2 cm to the edge. If there is more space, add potatoes.
4. In all the pots should put a tablespoon of tomato paste and pour the contents of 180 ml hot water. It should be visible through the top layer. Roast cover and set in the oven, 180 degrees.
5. Chop the garlic and greens and pour into the dish after 40 minutes, when adding, check the dish for salt, if necessary, then salt it. Roast simmer for about 20 minutes, readiness can be checked for potato crispness.
Before serving, you can mix the dish and add more greens. The roast must be hot, you can leave it in a pot, or put it in a deep plate.
The dish is not only tasty and very satisfying, it is advisable to serve with vegetables or pickles.
The most popular dish cooked in pots is roast. This meat (less mushrooms and fish), baked with vegetables.
Roast meat with mushrooms
Ingredients:
beef - 1 kg
bay leaf - 2 pcs.
dried porcini mushrooms - 50 g
salt - to taste
onion - 1 pc.
tomato paste - 4 tbsp. l
carrots - 1 pc.
sour cream - 200 ml
butter - 5 tbsp. l
potatoes - 700 g
For dough lids
egg - 1 pc.
kefir - 0.5 cup
butter - 70 g
baking powder - 0.5 tsp.
flour - 1,5 glasses
Cooking: pour dry mushrooms with a glass of hot water and set aside for 20 minutes. Wash, dry and cut the meat into small pieces. Heat in a pan 1 tbsp. l oil and fry meat from all sides on high heat for 15 minutes. Transfer to a bowl. Peel the potatoes, cut into large pieces. Fry in the same pan, where the meat was fried, until half cooked. Transfer to a bowl. Peel the onions and carrots, chop the onion into thin half rings, grate the carrots on a coarse grater. Remove the mushrooms from the infusion, save the infusion.
Mushrooms cut into small pieces. Heat the remaining butter in a pan and fry the vegetables. Add mushrooms and cook, stirring, over medium heat for 6-7 minutes. Spread potatoes, meat, vegetables with mushrooms, tomato paste, bay leaf, salt and pepper in pots. Pour mushroom broth and sour cream in pots, add 0.5 cups of hot water to each.
For lids mix kefir, egg, softened butter, salt and sugar. Add flour and knead the dough. Divide it into 4 parts and stretch your hands into cakes. Cover the pots with lids of dough, put in an oven preheated to 200 ° C for 35-40 minutes. Submit to the table in a pot.
Roast chicken
Ingredients:
medium-sized carrots - 2 pcs.
a mixture of "Provencal herbs" - 1 tbsp. l
fresh-frozen green beans - 250 g
ready puff pastry - 300 g
egg - 1 pc.
salt - to taste
sour cream - 1 cup
half chicken weighing 600-700 g
large potatoes - 4 pcs.
Cooking:wash the chicken, put in a saucepan with 1.5 liters of water and bring to a boil. Remove the foam, cook for 35 minutes. While boiled chicken, peeled potatoes and carrots and cut into large pieces. Bean to defrost. Put potatoes and carrots in a saucepan, sprinkle with Provencal herbs. Pour 2 cups chicken broth and bring to a boil. Reduce heat and cook under cover for 10 minutes. Add beans and cook for another 5 minutes.
Remove the chicken from the broth, let it cool, then remove the meat from the bones. Cut the meat into large pieces. Put sour cream in a saucepan with vegetables, season with salt and pepper and boil for another 2 minutes. Remove from heat, add pieces of chicken, mix. Spread chicken with vegetables in 4 pots. Allow to cool to room temperature. The dough is divided into 4 parts and roll each in a circle of slightly larger diameter than the neck of the pots. Brush the edges of the dough with a slightly beaten egg and place the smeared edges down onto the pots. Press tightly with your hands. Lubricate the top of the dough with the remaining egg and put in an oven preheated to 200 ° C for 15 minutes.
Pork with vegetables in a pot
Ingredients:
garlic - 1 clove
potatoes - 2 pcs.
sour cream - 200 g
mustard - 1 tsp.
carrots - 1 pc
greenlake - 3-4 feathers
pork - 300 g
onion - 1 pc.
Cooking: Wash pork, dry with paper napkins and cut into 2.5-3 cm pieces. Fold the meat in a bowl, marinate in a mixture of salt, pepper and mustard, cover cling film and leave for 1 hour. Peel onions, carrots and potatoes, cut into large cubes. Heat a dry frying pan, put pork on it. Fry the meat on all sides until golden brown. Spread the pork equally in two pots. Add chopped vegetables. Set aside.
Prepare sour cream sauce. Peel and chop the garlic. Wash, dry and finely chop the green onions and dill. Mix with sour cream, salt and pepper to taste. Preheat oven to 200ºС. Sour cream sauce poured into pots. Cover them with lids and put in the oven for 50 minutes.
in pots
Ingredients:
Parsley - 1 bunch
medium apples - 6 pcs.
vegetable oil - 1 tbsp. l
salt - to taste
carrots - 2 pcs.
sour cream - 400 g
duck - 2-2.5 kg
potatoes - 6 pcs.
onion - 2 pcs.
Cooking: Wash the duck, dry it, sing it if necessary. Cut into small pieces and fry in preheated vegetable oil, occasionally turning. Arrange in equal portions in pots and leave in a warm place. Peel onions, carrots and potatoes. Onion cut into half rings, carrots - straws, potatoes - slices. Wash apples and cut into slices, removing the core. Wash, dry and chop the parsley.
In the pan, where the duck roasted, put the potatoes and cook for 4 minutes. Add onions and carrots, cook for another 4 minutes. Arrange the vegetables in pots. Add apples to the pot. Mix sour cream with chopped parsley, salt and pepper. Pour cream sauce in pots. Cover with lids and place in an oven preheated to 200 ° C for 40 minutes.
Palatinated Rabbit
Ingredients:
carrots -3 pieces
vegetable oil - 4 tbsp. l
onion - 3 pcs.
salt - to taste
dry red wine - 0.5 l
rabbit - 1pc., weighing about 1 kg
pork - 400 g
garlic -3 cloves
bay leaf - 3 pcs.
pepper - to taste
carnation - 3 buds
black bread - 1 slice
Cooking:peel and chop the onion and garlic. Coarsely chop pork, fry in a saucepan in hot oil. Add onion and garlic, cook 6 min. Rabbit cut into 10 parts. Season, put in a pan for pork and fry for 10 minutes. Peel carrots, cut into strips. Smash black bread in small pieces. Transfer the contents of the pot to the pot, pour in the wine and 125 ml of water. Add carrots, spices and bread. Cook in the oven at 180 ° С 1 h 45 min.
Calorie: Not specified
Time for preparing: Not specified
Roast with vegetables and meat - is one of the most common dishes prepared in. Roasts are cooked mainly from standard foods such as meat, potatoes and vegetables. Roast in pots in an oven or in a ceramic form.
Roast in pots of meat is considered an a la carte dish and is served at the table directly in a hot pot. You can diversify the taste of a dish with the help of spicy herbs, dried fruits, to taste and desire. A hearty, tasty and fragrant dish, meat soaked with vegetable juice, tender potatoes, such roast in pots with pork often stands on the tables for dinner at the hospitable hostesses. Many believe that the recipe for roast in pots necessarily implies the presence of meat with vegetables, but if you look at the history of this dish, you can see that this is not quite so. Received a dish such name because earlier it was cooked in the oven, the roast came from the word heat. It is very interesting and tasty, it can be prepared not only for Halloween, but also for the usual table. So, we present a photo recipe how to cook roast in pork pots with vegetables.
For cooking roast in pots, we need:
- potatoes - 1 kg .;
- pork pulp - 700-800 gr .;
- onions - 1-2 pcs .;
- carrots - 1 pc .;
- Tomato - 2 pcs .;
- Bulgarian pepper - 1 pc .;
- sour cream - 200 gr .;
- salt, pepper - to taste;
- vegetable oil;
- a pair of dill and onion feathers;
- water.
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Cooking
Potatoes are well washed, peeled, cut into slices, sticks of medium size. 
Grate carrots on a coarse grater. For those who like a sweeter taste, you can put more carrots, good juicy carrots gives not much sweetness to meat and potatoes. 
Onion cut into rings, not necessarily thin. 
For cooking roasts with vegetables, you can use any meat, pork, beef, veal, lamb, chicken, and so on. But it is best to take the pork pulp, it is more tender and not as cruel as beef. Cooking faster, the dish turns more juicy. The flesh is cut into pieces, about the same size as the potatoes. 
Fry cubes of potatoes in literally 5-10 minutes in vegetable oil at moderate heat. 
Put them in pots and cover them with a lid. 
Bulgarian pepper cut into strips, not thin. 
Fry onion, carrot and pepper in vegetable oil until golden brown. 
Slightly sweat vegetables, add chopped meat. Fry until half ready. 
While meat with vegetables is languishing, the tomato is cut in half and cut into plates. 
Potatoes, laid out in pots, open and spread on top a couple of slices of tomato. 
On the tomatoes lay out the meat with vegetables. 
On top of the meat report more slices of tomato. When the pot is heated, the tomato produces juice, and the roast is more juicy. 
Cover the contents of the pots with sour cream, close the lid and send to the preheated, up to 180 degrees oven for about 35-45 minutes. It is imperative to close the lid, this is done so that the heat does not go out of the pots during the fire and all the ingredients are well extinguished. 
After the expiration of the time we get the pots out of the oven, if you plan to eat not immediately, then it is better to leave them in the oven (turned off). Well, then according to your taste and desire, sprinkle with dill or onion. Serving hot is better with some light. 
Tip: If the tomatoes are not very juicy, then you can add not a lot of water to the pots, just a couple of tablespoons.
