A variety of home-cooked dishes such as roast,is very popular in most families. No, you will be served roast in a restaurant, but, by and large, it is still home-cooked food that all housewives appreciate, first of all, for its taste and satiety. And also because this dish can feed the whole family, it can be cooked in advance and thus solve the problem of not one dinner, but several. After all, by changing the side dish, you get a new dish every time. So, let's start with how to cook roast beef correctly. Before giving the recipe, I would like to dwell on the following point. In order for the roast to turn out tasty, juicy and tender, you need not only to know some secrets of its preparation, but also to choose the right piece of meat. As experienced cooks say, the shoulder part of the shoulder blade, the rump, the thick edge of the back, and the knuckle are best suited for stewing.

Roast beef in French

Ingredients:

• 600 grams of beef (best suited shank or shoulder part of the scapula)
• 2 onions
• 2 carrots
• 30 grams of celery (root)
• 1 tablespoon of tomato paste
• 100 milliliters of red dry wine
• 2-3 tablespoons of olive oil
• 150 milliliters of broth (beef or vegetable)
• Salt, pepper (black and fragrant), bay leaves, other spices
• 1 tablespoon mustard
• 1 teaspoon of potato starch

Method of preparation:Cut the prepared meat into large cubes, coat with mustard, pepper and leave to marinate for a couple of hours. Then salt the meat and fry until golden brown. In the same pan, fry the chopped onion, carrot, celery, add tomato paste and simmer for 5-7 minutes. Then add the meat, pour in the wine, broth, add salt, all the spices, cover and simmer over low heat for at least an hour and a half. At the end, thicken with starch - dilute a teaspoon of starch in a small amount of cold broth. Boiled potatoes, rice, buckwheat, etc. can be served as a side dish. Note: In general, the classic recipe for this dish involves frying all the ingredients in melted butter. So the choice is yours. Simply roasted in olive oil turns out lighter.

Roast at home

Ingredients:

• 300 grams of low-fat pork neck
• 2 onions
• 1 large carrot
• white roots (celery, parsley, parsnip)
• salt, pepper, bay leaves, other spices
• several dried mushrooms
• 1 tablespoon flour
• 3 large potatoes
• 1 tablespoon lard or vegetable oil
• 150 milliliters of mushroom broth

Method of preparation:Pre-soak the mushrooms and then boil them. Wash the meat, dry it, add salt and pepper, roll it in flour and lightly fry it, then add chopped onions, carrots, roots and boiled mushrooms and fry everything together. Put everything in a ceramic stewing pot. Fry the potatoes and also put them in the pot. Boil the mushroom broth in the freed frying pan, salt, pepper, add spices and pour over the meat and potatoes. Simmer in the oven at 180 degrees until fully cooked - the meat and potatoes should become completely soft. Note: It is better to cook home-style roast, as they say, for one time. The fact is that the potatoes, which are part of the dish, are good piping hot and quickly lose their taste. If you like pork roast, then you can cook it according to the above recipe, but without adding potatoes. You can serve it with any side dishes: the same potatoes (boiled with herbs or mashed), rice, pasta, etc.

Roast turkey with champignons

Ingredients:

• 500 grams of turkey meat (thighs)
• 200-300 grams of champignons
• 1 onion
• 1 carrot
• 1-2 tablespoons vegetable oil
• white roots
• salt, pepper, bay leaf, curry
• 100 milliliters of white wine
• 1 teaspoon of potato starch

Method of preparation:Wash the meat, dry it, remove it from the bones and chop it. Peel the vegetables and chop them into medium pieces. Wash the mushrooms, peel them and chop them coarsely. Fry all the spices in hot oil, then add the onion, carrots, roots and cook for about 5 minutes. Put the meat in a frying pan, add salt, pepper and fry thoroughly together with the vegetables and spices, then add the mushrooms and fry for another 5-7 minutes. Pour in the wine at the end. Salt to taste. Put everything in a suitable dish and simmer at 180 degrees for 40 minutes. Thicken with starch. It is very tasty with rice, rice noodles, tagliatelle and other pasta. We told you how to cook a home-style roast, a French roast, and a turkey roast. These are basic recipes, based on which you can come up with your own recipe for delicious stewed meat in completely different variations, because the main principle of preparation is known to you. Enjoy your meal! We recommend reading:

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