Roast pork and potatoes in pots with mushrooms

9

Prepared by: Dashuta

11/25/2013 Cooking time: 1 hour 0 minutes

An excellent dish that contains everything we all love: meat, mushrooms and potatoes. And, if you cook all this in a clay pot, then we will get the great taste of home cooking.

Recipe 8: meat with mushrooms and sour cream in pots

You can serve pots of meat, potatoes and mushrooms not only for a family lunch or dinner, but also as a main course on a holiday table.

For three medium pots:

• pork – 0.5 kg
• potatoes – 6-8 tubers
• mushrooms - 150 g
• onion – 1 onion
• cheese – 70 g
• sour cream – 200 ml
• salt, ground black pepper, spices for meat - to taste

We’ll start preparing the dish with potatoes, which need to be carefully peeled and “eyes” removed, and cut into fairly large cubes.

We will use pork pulp as the meat component for this dish. This could be a ham, shoulder, neck, preferably with a little fat. Cut the meat into large equal pieces.

Place the meat on the bottom of the pots, distributing it evenly. Add salt, pepper and your favorite spices to the meat.

Peel and chop the onion. Place on top of the meat. Place the next layer of potatoes, add a little more salt and pepper.

Place mushrooms on potatoes. These can be champignons or, even better, forest mushrooms - porcini, boletus, boletus or boletus. They can be fresh, frozen or even fried.

Mushrooms always taste great with both meat and potatoes, and give the dish a wonderful taste and aroma.

Place 2 tbsp in each pot. l. sour cream (leave some of the sour cream). I strongly recommend using sour cream and not mayonnaise. It is not only healthier, but also tastier; its creamy taste complements the tastes of other products.

Pour 50 ml of boiled water and cover the pots with lids (or foil). Place the pots on the middle rack of the oven.

Cooking temperature 200 degrees. Cooking time can vary from 50 minutes to 1 hour 15 minutes depending on the oven. Willingness to determine if the potato is pierced with a knife, it should be soft.

Grate the cheese into a fine grater and pour it into the pots on top. Drizzle with remaining sour cream.

Place the pots in the oven for another 10 minutes, do not close the lids.

The finished dish in pots with pork, potatoes and mushrooms turns out very tasty and satisfying. It can be served either in pots or on plates. Agree, meat in pots with potatoes and mushrooms turns out excellent according to this recipe with photos, you are probably already convinced of this. Hurry up, get everything to the table!

Meat in a pot with potatoes and mushrooms

Ingredients:

• Beef - 600 grams;
• Potatoes - 800 grams;
• Tomato paste - 1 tbsp. spoon;
• Carrots - 120 grams;
• Onions - 150 grams;
• Champignons - 200 grams;
• Garlic - 2-3 cloves;
• Vegetable oil - 30 Milliliters;
• Salt, pepper - To taste.

How to cook “Meat in a pot with potatoes and mushrooms”

Wash and trim the beef. If it is on the bone, then separate the pulp. Then cut the meat into small pieces. Heat half a portion of vegetable oil in a frying pan and fry the beef in it. Soak and peel the mushrooms. Cut them into slices. Then peel the onions and carrots and wash them. Cut the vegetables into half rings. Simmer them in a separate bowl along with the mushrooms in vegetable oil. Add tomato paste to the sautéed vegetables and fry them for a few more minutes. Place the fried meat and vegetables in the pot. Peel and wash the potatoes. Cut it into large pieces and add to the rest of the ingredients. Peel the garlic and cut into slices. Place on potatoes, salt and pepper the dish. Pour half a glass of water or vegetable broth into the pot. Preheat the oven to one hundred and eighty degrees. Cook the meat and vegetables in the oven for an hour and a half.

MEAT IN POTS IN THE OVEN IS A NOURISHING AND PRACTICAL DISH. ONLY TESTED RECIPES!

Choose from a variety of one pot meat recipes or try them all! The best dishes made from beef, pork, lamb or poultry. With a side dish of potatoes, buckwheat, cauliflower, potatoes or pumpkin. In the form of soup, roast, pilaf or cabbage rolls. Dietary and satisfying, budget and not so much. On the website 1000.menu you will find a variety of recipes for every taste!

Meat in pots is a dish that is traditionally prepared in many countries. And one of our men’s favorite foods. For those who like something more filling, you can prepare it from beef or pork with potatoes, cheese, sour cream and mushrooms. For those who need a dietary dish, recipes with chicken, broth and vegetables are suitable.

Main products used for cooking:

1. Meat products.

2. Potatoes.

3. Various vegetables.

4. Cereals.

5. Mushrooms.

Five of the fastest recipes for cooking meat in pots:

Traditionally, this dish can be prepared in the oven as follows:

1. Peel, wash thoroughly and cut the potatoes.

2. Wash and chop the meat, mushrooms and vegetables that you plan to use to prepare the dish. This could be: tomatoes, zucchini, eggplant, etc.

3. Onions and carrots must be sautéed in a frying pan. After they acquire a golden color, add and fry the meat until half cooked.

4. Separately, lightly fry the potatoes and mushrooms.

5. Lay out the food in layers, starting with potatoes and meat. Add the necessary spices, salt and pepper. Cheese and sour cream (or mayonnaise) are added last.

6. Add some broth.

7. Bake in a preheated oven.

Five of the most nutritious recipes for baked meat in pots:

Helpful Tips:

– If you use new potatoes and pre-fried meat until half cooked when preparing a dish, you will need less time for baking in the oven.

– If the recipe calls for cheese, it is better to use saltier varieties with a rich taste.

– It is recommended to choose firmer tomatoes used in cooking. Cut into half circles, not cubes. So that they do not acquire a mushy appearance during baking.

– Sour cream in the recipe can be replaced with mayonnaise or heavy cream.

– For a better taste of the dish, use broth instead of water.

Calorie content of foods possible in the dish

• Onion – 41 kcal/100g
• Jacket potatoes – 74 kcal/100g
• Fried potatoes – 192 kcal/100g
• Ripe potatoes – 80 kcal/100g
• Boiled potatoes – 82 kcal/100g
• Baked potatoes – 70 kcal/100g
• Mashed potatoes – 380 kcal/100g
• Forest mushrooms – 21 kcal/100g
• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content – ​​210 kcal/100g
• Sour cream 25% fat content – ​​284 kcal/100g
• Sour cream 30% fat content – ​​340 kcal/100g
• Boar ham – 113 kcal/100g
• Pork – 259 kcal/100g
• Pork – lean roast – 184 kcal/100g
• Pork – chop on the bone – 537 kcal/100g
• Pork – shoulder – 593 kcal/100g
• Pork – schnitzel – 352 kcal/100g
• Fatty pork – 333 kcal/100g
• Pork meat – 357 kcal/100g
• Altai cheese – 355 kcal/100g
• Gruyère cheese – 396 kcal/100g
• Kaunas cheese – 355 kcal/100g
• Latvian cheese – 316 kcal/100g
• Lithuanian cheese – 250 kcal/100g
• Lake cheese – 350 kcal/100g
• Aiaideus cheese – 364 kcal/100g
• Cheese “Altai” 50% fat – 356 kcal/100g
• Appnzeller cheese 50% fat content – ​​400 kcal/100g
• Gouda cheese 45% fat content – ​​356 kcal/100g
• Dutch cheese – 352 kcal/100g
• Maison Blanc cheese (semi-hard) – 360 kcal/100g
• Kostroma cheese – 345 kcal/100g
• Lambert cheese – 377 kcal/100g
• Lo spamino cheese – 61 kcal/100g
• Poshekhonsky cheese – 350 kcal/100g
• “Russian” cheese – 366 kcal/100g
• “Soviet” cheese – 400 kcal/100g
• Steppe cheese – 362 kcal/100g
• Uglich cheese – 347 kcal/100g
• Cheese “chester” 50% fat content – ​​363 kcal/100g
• Swiss cheese – 335 kcal/100g
• Edamer cheese 40% fat content – ​​340 kcal/100g
• Emmental cheese 45% fat content – ​​420 kcal/100g
• Etorki cheese (sheep, hard) – 401 kcal/100g
• Cheese “Yaroslavsky” – 361 kcal/100g
• White cheese – 100 kcal/100g
• Yellow fat cheese – 260 kcal/100g
• Limburger cheese – 327 kcal/100g
• Cheese with mushrooms 50% fat content – ​​395 kcal/100g
• Ground black pepper – 255 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – kcal/100g
• Water – kcal/100g

"Caprice" in Estonian

It is prepared, again, in the oven, but requires pre-processing in a frying pan. You need to take pork from the cervical region. A pound of meat is cut like chops, only small ones, tapped with a hammer under a film, sprinkled with salt and selected spices and fried - quickly, not until cooked, just until a nice and strong crust. The inside of the chops should remain half-raw. The pork is transferred to a baking dish, and large slices of any mushrooms (small ones can be used whole) and fairly large cubes of two onions are placed in the frying pan. Fry it over very high heat (about five minutes), then pour in a quarter glass of brandy, rum or cognac, and after a couple of minutes of evaporation, add a third of a liter of low-fat sour cream mixed with a grated block of Dutch cheese (150 grams). When the mixture thickens, it is poured into a mold, the meat with mushrooms in sour cream sauce in the oven is sprinkled with chopped thyme and placed in the oven for a quarter of an hour. Once you try this dish, you won’t want to look for other recipes afterwards.

Solyanka “Ballet”

Category: Broths and soups Hot soups Solyanka

As a child, I had a book - a collection of fairy tales from peoples of the world. The most favorite of them was a fairy tale about an old woman who lived on the seashore with her son and was so poor that every day they had only a pot of beans with...

attention... MEAT!!! But at that time (I was 5 years old) I re-read this fairy tale not because I felt sorry for the old lady, but because from the age of 4 I was sent to professional ballet

I ate unsalted rice and the same chicken, and a pot of beans and meat made me want to become not a ballerina, but a cook. I gave up ballet at the age of 20, I didn’t become a cook, but since then cooking has been the best relaxation for me. The dishes are mostly lean (the habit of losing weight...) This solyanka is the favorite dish of all my family and friends.

Recipe 7: meat with honey mushrooms and potatoes in a pot

Dishes in pots always turn out special. The food is cooked as if steamed, all the taste of the food is preserved, and this method makes the cooking process easier. There is no need to stir, remove foam, or monitor - just put the food in the pot and put it in the oven.

• pork meat – 400 grams,
• melted butter - 1 tablespoon,
• onion – 1 piece,
• carrots – 40 grams,
• boiled honey mushrooms – 100 grams,
• potatoes – 2 – 3 pieces,
• garlic – 2 cloves,
• bay leaf - 1 piece,
• allspice – 4 peas,
• homemade sour cream - 2 tablespoons,
• salt pepper.

Clean the meat, wash and discuss. Cut into oblong pieces.

Grate the carrots.

Chop the onion.

Heat oil in a frying pan.

Place the pork in the pan in a single layer and quickly fry for 3 minutes.

Turn the meat over to the other side and cook for another 3 minutes.

Add the prepared vegetables and fry everything together until light golden brown.

Salt and pepper the contents of the pan.

Peel the potatoes, rinse and cut into cubes.

Place a layer of potatoes in the pots to cover 1/3 of the volume.

Add a portion of mushrooms.

Finish assembling the pot with meat and vegetables.

Place bay leaf and allspice. Add water or broth to 2/3 of the volume. Add a little salt and pepper.

Add sour cream and cover the pots with lids. Place the pot in a cold oven, heat it to 200 degrees and cook for 60 - 80 minutes.

Carefully remove the pot. Place grated garlic and herbs on top. Serve to the table.

Pork with mushrooms in pots in the oven (step by step)

This is not a traditional stir-fry recipe, since here the mushrooms are marinated, and Korean carrots are rarely found in stewed dishes. But I have never tasted anything tastier. Fans of the classics will find their recipe below.

Take:

• Potatoes – 1 kg.
• Pork (shoulder) – 1 kg.
• Canned red beans – 400 gr.
• Bulb.
• Korean carrots – 400-500 gr.
• Canned mushrooms (marinated) – 400 gr.
• Garlic – 4-5 cloves.
• Krasnodar sauce – 6 large spoons.
• Pepper, salt, bay leaf, sunflower oil.
• Water – approximately 2 liters.

Step-by-step preparation:

Peel the potatoes and cut into large cubes. Place in hot oil in a frying pan. Fry over high heat until beautifully browned. There is no need to fry the slices until they are ready, since then there will be a long stewing process. Our goal is a crust, but don't overcook it. Lightly salt the potatoes during the process.

Chop the onion into half rings and separate into feathers.

Pour the tomato sauce into a bowl, add chopped garlic. If you replace the sauce with simple tomato paste, add salt and sugar and pepper.

Cut the pork into cubes the size of the potatoes.

When the potatoes start to turn golden, add the onion slices.

Add meat, stir. Reduce heat to medium. Salt (a little), pepper.

Place beans, mushrooms (you don’t need to chop them, it will look nicer), and Korean carrots into the pan. If the carrots have long strips, cut them smaller. Stir and continue simmering the contents for another 5 minutes.

Divide the roast among the pots. Don't fill them completely, be sure to leave a few centimeters at the top.

In the frying pan where the meat and vegetables were stewed, add tomato sauce and add about 2 liters of water. I advise you to boil it in advance. Add bay leaf, salt, pepper. Taste the filling and adjust for salt and spice.

Without waiting for it to boil, pour the sauce into the pots, filling them almost to the top. Don’t pour it to the very top - it will boil over and look messy. Cover with lids.

Place in the oven, preheated to 180-200 o C (depending on the power of your oven and the size of the pots). Simmer the roast for 45-50 minutes.

And here is the result, in the photo.

cooking method

1. Wash the beef, cut into pieces, put in a bowl, pour in soy sauce, add meat seasoning and pepper, mix and let marinate.

2. Cut the mushrooms into thin slices, fry in sunflower oil (take half the portion) for 15 minutes, or until all the liquid has evaporated, then transfer to a separate dish, add salt and lightly pepper.

3. Pour the rest of the sunflower oil into the frying pan and fry the meat in it until golden brown, don’t forget to add salt to taste.

4. While the meat is fried, peel the onion and cut into half rings. Peel the potatoes, wash them, cut them into slices, not very thin.

5. Place the meat equally on the bottom of the pots, then a layer of onion and a layer of mushrooms, place potatoes on top of the mushrooms, sprinkle with Provençal herbs.

6. In a separate bowl, mix sour cream with water, add tomato paste, salt and ground black pepper. Pour the resulting sauce into the contents of the pots and cover with lids.

7. Place the pots in the oven without preheating it, then set the temperature to 200 degrees and bake the contents for 50 minutes, after which we turn off the oven, but leave the pots in it for another 20 minutes until the oven cools down, the dish “reaches” the ideal taste.

Serve garnished with chopped herbs if desired.

Eat with pleasure!

Recipe for “Roast “Creamy” with mushrooms and cheese”:

So, let's get started: peel and cut the onion into half rings, grate the carrots on a coarse grater; fry the vegetables in a frying pan with the addition of vegetable oil and place them on the bottom of the pots.

Then we peel the potatoes, cut them into large cubes and place them on top of the vegetables in the pot.

Sprinkle the potatoes with salt (you can use universal seasoning) and grated cheese (half the total amount).

Next comes a layer of mushrooms. I had frozen boletus mushrooms, and I stewed them a little with dill, so, of course, they didn’t look very good. If the mushrooms are fresh, I fry them briefly.

Next, chop the meat and fry it over high heat for 5-7 minutes, at the very end of frying, add salt and pepper. Now we transfer the meat into pots onto the mushrooms.

In a glass, mix sour cream and cream thoroughly.

Fill the pot with the contents of the glass, but not to the brim!!! Sprinkle dried dill and parsley on top (but this is to taste). Cover with a lid or foil and place in an oven preheated to 200 degrees for 1 hour.

5 minutes before the end of cooking, sprinkle the already fragrant pots with the remaining cheese and return them back to the oven.

Before starting the meal, I stir the contents of the pots well and let them cool a little so as not to burn myself. And while cooling, I cut pickled and pickled cucumbers, which go perfectly with this dish!!!

Bon Appetit everyone!!!

Pork with potatoes, tomatoes and cheese in the oven - recipe in pots

Another delicious and simple recipe, I love it for the taste of stewed tomatoes. The meat turns out flavorful, and the vegetables are tender and fall apart into appetizing pieces.

Ingredients:

• potatoes – 2 pcs.;
• onion – 1 pc.;
• tomatoes – 2 pcs.;
• pork – 70 g;
• cheese – 50 g;
• salt and spices - to taste.

Preparation:

As in previous recipes, I put potatoes at the bottom of the pot.

I fry onions and tomatoes in a frying pan. Stir occasionally to prevent burning.

After 10 minutes I add the pork pieces. I fry for another 7-8 minutes.

I add grated cheese to the potatoes. And on top I put a dressing of vegetables and meat.

Many people prefer to make a cheese cap. For me, it tastes better when it’s inside and, as it were, combines the potatoes with other ingredients.

Also, during cooking, if you pour it on top, it will melt and may flow along the edges of the pot or even burn to the sides.

I cook for 1 hour at a temperature of 190 C. The finished dish can be decorated with fresh herbs and served with ketchup, it turns out very tasty.

Bon appetit!

Beef Stroganoff with mushrooms

The most famous beef dish is, of course, beef stroganoff. The dairy product softens stubborn fibers, which often take hours to even simply cook. And beef meat with mushrooms in sour cream sauce turns out even more tender and juicy, and with enough mushrooms it will turn out to be a completely independent and tempting dish. If there is also a side dish, you can limit yourself to a small amount - for example, a quarter of a kilogram for 700 grams of beef. To begin with, the champignons (if you don’t have access to wild mushrooms, if you have them, they need to be processed according to their type) are cleaned, cut into fairly large slices and stewed a little - until they stop releasing juice, but so that the juice that has already been released does not completely evaporate. The beef is cut into elongated strips, salted and quickly fried in butter until it forms a nice crust. The pieces are taken out, and a chopped onion is placed in their place and sautéed. As soon as the frying becomes transparent, pour in half a liter of broth prepared ahead of time, a glass of thick sour cream and, after achieving homogeneity, two tablespoons of flour. The whole thing is simmered slowly for about ten minutes until thickened, after which the beef and champignons are added. The gathered meat with mushrooms in sour cream sauce is seasoned with white pepper and salt (you can add other seasonings) and simmers for another half hour.

Description of preparation:

I’ve said more than once that I simply adore dishes in pots, so this simple recipe for pork with mushrooms in pots is one of my favorites.
In fact, there is nothing superfluous in it, and all the ingredients combine so well with each other that sometimes it is simply impossible to tear yourself away. Of course, it’s better to use forest mushrooms here, then it turns out much tastier, but it’s also good to use champignons. Therefore, here is a great recipe for you to cook pork with mushrooms in pots, which will surely win your hearts. Purpose: For lunch / For dinner Main ingredient: Meat / Pork Dish: Hot dishes

Recipe 6: beef with mushrooms and vegetables in a pot

Today we are preparing meat with potatoes and mushrooms in pots in the oven, a recipe with a photo of its preparation you will see below. Cooking beef is no more difficult than other meats.

In addition to potatoes and mushrooms, this recipe also uses other vegetables - tomatoes, carrots. You can choose vegetable ingredients for beef according to your taste and depending on the time of year. In principle, it will be delicious with any vegetables, the main thing is that you like them.

• beef – 300-400 gr;
• fresh champignons – 100 g;
• potatoes – 4 pcs;
• carrots – 1 small;
• tomatoes – 2-3 pcs;
• vegetable broth, water, meat broth;
• salt - to taste;
• coarsely ground black pepper – 1 tsp;
• vegetable oil – 2 tbsp. l;
• basil, thyme - 0.5 teaspoon each;
• parsley, cilantro, dill - for serving.

Wash the beef, dry it, cut into small pieces. Beef is not fried as much as pork or chicken, so immediately make the pieces small, one bite at a time.

Salt the meat, pepper, sprinkle with basil and thyme (or marinate in other spices). Stir and leave for half an hour. You can add crushed garlic, bay leaf or a small onion, finely chopped, to the dry marinade.

Heat the oil until it starts to smoke. Add the beef and quickly fry on all sides until the color changes. Be sure to stir so that the meat does not overcook.

When all the meat juice has evaporated and the meat is slightly fried, add half a glass of water, cover with a lid and simmer over very low heat. Add water from time to time. There should not be too much liquid so that the beef does not boil, but rather stews in its own juices.

About 40-45 minutes after the start of stewing, the meat will be half cooked. At this time, turn on the oven and begin preparing the remaining vegetables and mushrooms. Peel the potatoes, cut into small pieces of arbitrary shape. Cut the champignons into slices.

Cut the tomatoes into slices, carrots into circles or segments.

During stewing, the meat will lightly fry and become almost soft. If desired, you can lightly fry it before placing it in pots.

Place beef at the bottom of the pot. Cover it with a layer of potatoes, you can put a bay leaf or finely chopped garlic.

Place a layer of mushrooms and carrot slices on top. Pour water into the pan with the remaining gravy and boil. Add salt. Pour into pots and place tomato slices on top. Cover the pots with lids (or make a flat cake from unleavened dough and place it on the neck of the pot). Place the pots with meat, potatoes and mushrooms in a hot oven.

Cook the beef for about an hour, set the temperature to 160-170 degrees. Do not raise it higher so that the meat gradually warms up and stews; at high temperatures, it will not have time to reach readiness and may burn. Leave the finished dish in the switched off oven for about 15 minutes. Remove and serve hot, with rye bread, herbs and sour cream. In the summer, you can offer a vegetable salad with beef in pots, and in the winter, sauerkraut, pickles and marinades from your pantry are perfect. Bon appetit!

Pork with buckwheat and mushrooms

Crumbly buckwheat with the aroma of mushrooms - what could be tastier!

Required:

• Buckwheat – 300 gr.
• Pork (brisket) – 400 gr.
• Champignons – 200 gr.
• Carrot.
• Onion.
• Sunflower oil – 3 tablespoons.
• Salt.

How to bake in the oven:

1. Divide the meat into pieces, grate the carrot into strips. Finely chop the onion, do the same with the mushrooms.
2. Fry the pork in a little oil. Then add carrot sticks, mushroom and onion slices (alternately).
3. Simmer the ingredients together for about 10 minutes. Don't add salt!
4. Sort and rinse the buckwheat thoroughly.
5. First place the meat with vegetables and mushrooms on the bottom of the portioned pots.
6. Then lay out the cereal and smooth it out. Fill with hot water and salt the dish. Make sure that the liquid level is a couple of centimeters higher than the buckwheat level.
7. Close the lids and place in the oven. Cook at 200°C for about an hour.