roast in pots Our distant ancestors cooked food in pots, andthey were very right that they did exactly that. The clay walls of the pot are heated slowly and for a long time keep the temperature and everything that is cooked in a clay pot has a special languid taste. With this method of preparation, all useful substances are better preserved, and the taste of the known products is enhanced. The usual roast in the pots becomes an unusual dish, it is impossible to tear it away from it, so as not to eat until the end. It is prepared quickly, even if it is necessary to feed a large team of guests. To roll a feast with a mountain, a roast in a pot is a win-win option.

Roasted Merchant

This dish is the pride of many Russian restaurantskitchen. If suddenly there will be an opportunity to treat foreign guests with dishes of national Russian cuisine, then this variant of roast in pots can be killed on the spot, that's why the dish is not cooked anywhere in the world. Such a roast in pots, the recipe of which is preserved exactly, is served with a garnish of crumbly buckwheat porridge, as in the old, good times, when the merchants liked to go to a tavern to have a delicious meal. At that time, about 3 pounds of fresh beef tenderloin was put in such a roast for one serving, this is approximately 1.2 kg of meat, probably now there are few people with such a healthy appetite, so this bogatyrsky portion can be reduced by half. 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

Cooking method: The first is finely chopped onion and placed on the bottom of the pot. On it put the washed meat in one piece, add a bay leaf and pepper peas. At this point, the meat does not salt and do not add water, but simply cover with a lid and put in the oven to languish for 2, 5 3 hours. Meat and onions will give juice and therefore water will not be needed. Towards the end of the cooking, a sauce is prepared for the meat. The flour is fried in a dry frying pan until light brown, add the sour cream to the flour, when it is melted, add the mustard. The sauce is seasoned with ginger, marjoram and garlic and it is added to the meat and then the meat is salted. It turns out delicate, spicy and fragrant.

Roast in a homemade pot

The concept of "home-like" has a special meaning -it says that it is cooked with love and delicious to an excellent degree. These words also apply to the roast at home in the pot. This is an excellent dish for busy women, the pot practically does it all by itself. Ingredients:

  • 500 gr. pork
  • 2 pcs. Luke
  • 6-7 potatoes
  • vegetable oil
  • salt
  • pepper

Cooking method: Pork is washed and cut into pieces 2 by 2 centimeters. In a frying pan pour vegetable oil and put the meat, fry it from all sides until the formation of a golden crust. To the meat, add finely chopped onions and fry until it becomes clear, at the end all slightly salted and peppered. While meat is fried, wash, peel potatoes and cut into cubes. In the pot, add roasted meat, potatoes, which are slightly salted, add a little water to make it about half the pot. Top put a couple of tablespoons of sour cream or mayonnaise and cover with a lid. Roast on home in pots bake in the oven at a temperature of 180-200 degrees 40-50 minutes. The longer the baking time, the brighter the taste of products. When serving roast in pots on the table, their contents are sprinkled with greens.

Roast in the Crimean style

This kind of roast in the pot is quite unusual. The recipe harmoniously combines unusual for hot foods: lamb, apples, raisins. Fruits give the fry exquisite taste and eccentricity. 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

Cooking method: For the dish you need a lamb breast, it is chopped into pieces. Meat is fried and put in a pot. Sour cream and tomato paste are mixed and added to the meat and put the pot for 15-20 minutes. Then add the remaining components to it. Before adding potatoes, it is pre-fried, apples are cut into slices, raisins are washed. From flour, yolk and water knead the steep dough for the pot lid. When all the products are stacked in a pot, add port, butter and dough completely cover the neck of the pot. The roast is baked for 15-20 minutes. During this time, the dough is fried and you can eat it instead of bread.

Mushroom fries

This recipe is hot without meat, but it does not get worse, on the contrary, 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 quantity of products is calculated on 6 portionsWay of preparation: At the bottom of the pot, pour a little vegetable oil, then put it alternately: chopped onions, potatoes, lightly salted. Mushrooms are cut into plates and fried in a frying pan to get rid of excess moisture. Mushrooms are placed on top of potatoes, then add broccoli, green peas and other frozen vegetables that are available. All products are rammed with a spoon, so that they are denser laid in a pot, the layers are slightly salted. Cheese cut into pieces and put the top layer, then add a tablespoon with a slurry of sour cream. Pots are covered with lids and put in a preheated oven to 180-200 degrees for 40-50 minutes. In order for the roast to persist, it is left in the oven for another 20 minutes. We advise you to read:

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