Our distant ancestors cooked food in pots, andThey were very right to do it this way. The clay walls of the pot heat up slowly and hold the temperature for a long time, and everything cooked in a clay pot has a special stewed taste. With this method of cooking, all the nutrients are better preserved, and the taste of well-known products is enhanced. An ordinary roast in pots becomes an extraordinary dish, it is impossible to tear yourself away from it without eating it to the end. It is prepared quickly, even if you need to feed a large group of guests. To throw a mountainous feast, roast in a pot is a win-win option.
Roasted Merchant
This dish is the pride of many Russian restaurants.cuisine. If you suddenly have a chance to treat foreign guests to dishes of national Russian cuisine, then this version of roast in pots can kill them on the spot, because the dish is not prepared like this anywhere in the world. This roast in pots, the recipe of which has been preserved exactly, is served with a side dish of crumbly buckwheat porridge, like in the good old days, when merchants loved to visit the tavern to eat deliciously. In those days, about 3 pounds of fresh beef tenderloin were put in one serving of such roast, this is about 1.2 kg of meat, probably now there are few people with such a healthy appetite, so such a heroic portion can be halved. Ingredients:
- 600-800 gr. beef tenderloin
- 2 onions
- 2 cloves of garlic
- 1 glass of sour cream
- 1-1.5 tbsp. tablespoons mustard
- flour
- ginger
- marjoram
- peppercorns
- Bay leaf
Method of preparation:First, finely chop the onion and place it on the bottom of the pot. Place the washed meat on top in one piece, add bay leaf and peppercorns. At this point, do not salt the meat or add water, but simply cover with a lid and put it in the oven to simmer for 2.5-3 hours. The meat and onion will give off juice, so no water is needed. Towards the end of cooking, prepare a sauce for the meat. Fry the flour in a dry frying pan until light brown, add sour cream to the flour, and when it melts, add mustard. Season the sauce with ginger, marjoram and garlic and add it to the meat, and then salt the meat. It turns out very tender, spicy and aromatic.
Roast in a homemade pot
The concept of “home-style” has a special meaning -This means that it is prepared with love and is delicious to the highest degree. These words also apply to the home-style pot roast. This is a great dish for busy women, the pot practically does everything itself. Ingredients:
- 500 gr. pork
- 2 pcs. Luke
- 6-7 potatoes
- vegetable oil
- salt
- pepper
Method of preparation:The pork is washed and cut into pieces 2 by 2 centimeters. Vegetable oil is poured into a frying pan and the meat is placed, it is fried on all sides until a golden crust is formed. Finely chopped onion is added to the meat and fried until it becomes transparent, at the end everything is lightly salted and peppered. While the meat is frying, the potatoes are washed, peeled and cut into cubes. The fried meat and potatoes, which are lightly salted, are placed in a pot, a little water is added so that it is about half the pot. A couple of tablespoons of sour cream or mayonnaise are put on top and the lid is covered. Home-style roast in pots is baked in the oven at a temperature of 180-200 degrees for 40-50 minutes. The longer the baking time, the brighter the stewed taste of the products. When serving the roast in pots on the table, their contents are generously sprinkled with herbs.
Roast in the Crimean style
This type of pot roast is quiteunusual. The recipe harmoniously combines unusual products for roast: lamb, apples, raisins. Fruits give the roast an exquisite taste and originality. Ingredients:
- 50 grams of lamb
- 1 onion
- 1 small apple
- 300 gr. potatoes
- 20 gr. butter
- 5 g. tomato paste
- 1 tablespoon of sour cream
- 5 g. flour
- 20 gr. raisins
- 5 g. red port
- salt
For the test:
- 90 gr. flour of the highest grade
- egg yolk
- 10 gr. water
Method of preparation:The dish requires lamb breast, which is cut into pieces. The meat is fried and put into a pot. Sour cream and tomato paste are mixed and added to the meat and the pot is put to stew for 15-20 minutes. Then the remaining ingredients are added. Before adding the potatoes, they are pre-fried, the apples are cut into slices, and the raisins are washed. A stiff dough is kneaded from flour, yolk and water for the lid of the pot. When all the ingredients are put into the pot, port wine, butter are added and the neck of the pot is completely covered with dough. The roast is baked for another 15-20 minutes. During this time, the dough will be fried and can be eaten instead of bread.
Mushroom fries
This roast recipe is meatless, but it doesn't make it any worse, on the contrary, the mushrooms and vegetables make it an interesting dish. Ingredients:
- 0.5 kg. brown mushrooms
- 3 onions
- 1.8 kg. potatoes
- frozen vegetables: broccoli, beans, green peas, sweet pepper
- 200 gr. sour cream 25%
- 200 gr. cheese
- vegetable oil
- salt
The amount of products is calculated for 6 servingsMethod of preparation: Pour some vegetable oil into the bottom of the pot, then add the following ingredients one by one: chopped onion, potatoes, and lightly salt. Cut the mushrooms into slices and fry in a frying pan to remove excess moisture. Place the mushrooms on top of the potatoes, then add broccoli, green peas, and other frozen vegetables that are available. Press all the ingredients with a spoon so that they fit more tightly into the pot, and lightly salt the layers. Cut the cheese into pieces and place as the top layer, then add a heaping tablespoon of sour cream. Cover the pots with lids and place in a preheated oven at 180-200 degrees for 40-50 minutes. Leave the roast in the oven for another 20 minutes to infuse. We recommend reading:
