Meat with potatoes in pots

From our recipes you will learn how to cook meat in a pot with potatoes. Incredible taste, aroma and richness of the dish allows him not only not to lose popularity over time, but also to increase the number of his fans.

For those who do not have pots in the household, we offer the option of cooking dishes in a pumpkin.

Roasting in pots with meat and potatoes - recipe

Ingredients:

• veal or pork without bone - 890 g;
• onion - 220 g;
• carrots - 220 g;
• fresh tomatoes - 220 g;
• potato tubers - 1,2-1,7 kg;
• mushrooms - 800 g;
• garlic - 6 teeth;
• hard cheese (optional) - 220 g;
• sour cream or mayonnaise - 220 g or to taste;
• water or broth - 450-600 ml;
• ground black pepper - to taste;
• salt - to taste;
• a mixture of Italian herbs - to taste;
• butter - 10 g;
• fresh greens - to taste;
• refined vegetable oil.

Preparation

To make my roast, dry and cut into small slices of meat. We remove the washed potato tubers from the skins and shred by cubes or small slabs. Mine, we clean and cut into straws or thin slices of carrots, and onions are crushed by semicircles or cubes. We rinse well with running water and chop mushrooms and cut into small slices of medium size tomatoes.

Now each of the crushed ingredients, except tomatoes, browned in a frying pan until half-ready and put in the pots first meat, then a clove of garlic, carrots and onions, then potatoes, and then mushrooms. Add the last layer of tomatoes. Each of the layers is savored with salt, ground black pepper and a mixture of Italian herbs. Many housewives lower the frying process and immediately spread the prepared ingredients into pots, but in this case the dish loses its taste and the capacity for meat and vegetables is reduced by one portion. After frying, vegetables and meat reduce their volume, become more compact and eventually, in the finished form, the pot remains well-filled.

At the end of the preparatory process, we rub the dish with fresh herbs, pour in about a hundred milliliters of broth or water, add a full tablespoon of sour cream or mayonnaise and a teaspoon of butter. If desired, you can also add to each pot for a small handful of grated cheese.

Now cover the containers with caps and place them on a baking tray in the oven. We prepare the dish at a temperature of 185 degrees for forty-five minutes. At the end of time, juicy meat with potatoes in the pots will be ready. We let him brew for ten minutes, and we can serve.

Potato with meat in a pumpkin pot - recipe

Ingredients:

• one pumpkin with a diameter of 25-30 cm;
• pulp of pork or beef - 400 g;
• onion - 75 g;
• Potato tubers - 700 g;
• hard cheese - 220 g;
• mayonnaise or sour cream - 100 g;
• garlic - 2-3 teeth;
• salt - to taste;
• a ground mixture of peppers - to taste;
• a mixture of dried Italian herbs - to taste;
• vegetable refined oil;
• fresh greens of dill and parsley - to taste.

Preparation

We wash the pumpkin well, cut off the top so that we get a neat "cap" and extract the fruit from the seed with the flesh.

Potato tubers are mine, cleaned and let through the grater. Season the potato mass with salt, ground with a mixture of peppers and Italian herbs, mix with the third part of grated cheese and put the pumpkins on the bottom. On top distribute the pre-cleaned and finely chopped onions. Washed meat is crushed using a meat grinder or blender, season with salt, pepper, dried herbs, add half of the remaining cheese, spread over the onion and level. The surface is smeared with sour cream or mayonnaise, we cover the fruit with a "lid" and place it on a baking sheet in a preheated oven up to 180 degrees. The time of cooking a pumpkin of this size is about two hours. Fifteen minutes before the end of the baking, open the "lid" and rub the remaining cheese.

On readiness we give the pumpkin a little cool and we can serve, already at the table, cutting into portions.