Potatoes with meat and mushrooms in pots in the oven recipes with photos step by step

Potatoes with champignons and meat in the oven with sour cream is a delicious dish that is suitable for both everyday and festive tables. There are a huge number of recipes that you can delight your guests or household members with. Chicken and potatoes are a popular combination of ingredients that produce a mouth-watering aroma.

In this article we will look at how to deliciously cook oven-baked or stewed potatoes with meat, cheese, sour cream, champignons or other edible mushrooms. Dishes cooked in a frying pan will not surprise anyone, but champignons cooked in pots have an attractive appearance and are distinguished by their original presentation.

Pork with mushrooms and potatoes in pots

I really like cooking dishes in pots. I laid out all the ingredients at once, put them in the oven and got the finished dish right to the table. The preparation process, of course, takes some time, but during preparation your participation will not be required. One of my favorite dishes is baked pork with mushrooms and potatoes. Amazingly delicious dish!

Ingredients:

• pork pulp - 750 g;
• fresh champignons - 12 pcs.;
• medium potatoes - 12 pcs.;
• sour cream - 9 tbsp. l.;
• salt, pepper - to taste.

Cooking steps

Cut the pork into cubes and place in the bottom of the pots. Salt and pepper. There are 125 grams of meat per pot, but this is a matter of taste. You can put less or more, but don’t deviate too much from the norm.

Slice the champignons and place them on top of the meat. For one pot - two large champignons. If desired, you can sprinkle the mushrooms with aromatic herbs.

Cut the potatoes into small cubes. Place it randomly, filling the pots to the top. During baking, the potatoes will still settle, so I spread them tightly. Salt and pepper the potatoes.

Place 1.5 or 2 tablespoons of sour cream on top of the potatoes. Distribute the sour cream evenly over the top.

Pots with pork, potatoes and mushrooms should be placed in a cold oven. Set the temperature to 200 degrees. Cover the pots with lids. Bake for 35-40 minutes. After this time, be sure to try the potatoes. If it can be pierced with a fork, the dish is ready! It is advisable to turn off the oven and leave the dish there for another 20-30 minutes. Serve delicious pork with potatoes and mushrooms directly in pots with fresh vegetables.

Bon appetit!

Ingredients and how to cook

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ingredients for 4 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 1 hour 35 minutes

Potatoes in pots with meat and mushrooms

Ingredients

• Meat - 300 g;
• Potatoes - 500 g;
• Mushrooms - 250 g;
• Onions - 1-2 pcs.;
• Carrots - 1 pc.;
• Garlic - 2 cloves;
• Sour cream - 100 g;
• Vegetable oil - 3 tbsp;
• Salt, pepper - to taste;
• Greens - to taste.

Step-by-step recipe with photos

Potatoes with meat and mushrooms are a very tasty combination. A hearty, aromatic, rich dish perfectly replenishes strength and gives incredible pleasure. Cooking in pots gives this dish a special taste - all products are saturated with juices and aromas of each other. You can use any spices and seasonings, but I will only use salt and pepper so as not to disturb the taste and aroma of this wonderful dish.

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Let's prepare the ingredients according to the list. To prepare potatoes with meat and mushrooms in pots, I took pork tenderloin, new potatoes and wild mushrooms. You can also use beef, as well as any other mushrooms of your choice.

Wash the meat, dry it and cut it into large pieces. Fry them in a dry frying pan on all sides, then the meat will remain juicy.

Set the meat aside and cover with a lid. In the meantime, saute the onions and carrots in vegetable oil. I recommend not chopping the vegetables too much so that they don’t lose their shape after cooking in the pot.

In the meantime, let's take care of the mushrooms. If you have champignons, peel them and cut them into slices. I have moss mushrooms that grow in the country, I immediately cleaned them of grass and soil. Cut the mushrooms into pieces and fry in vegetable oil.

Peel the potatoes and cut them into fairly large cubes or cubes. Let's take the pots and start filling them. First, lay out the potatoes, and mushrooms on top. Add salt and pepper.

Now it's the meat's turn. Also add a little salt and pepper.

Place onions and carrots on top of the meat.

Add garlic and sour cream passed through a press.

Add about 100 ml of water or broth to each pot, cover with lids and put in the oven for 35-40 minutes at a temperature of 180-200°C.

Potatoes in pots with meat and mushrooms are ready! The aromas are magnificent, invite your family to the table. You can also serve it in pots, but the portion is quite large, so you can also serve it in plates. Garnish the dish with your favorite herbs and enjoy!

Bon appetit!

Recipe 1. Potatoes with rabbit and champignons

Required ingredients:

• 0.8 kg rabbit.
• 1 tbsp. l. cognac (can be prepared without alcohol).
• 60 g walnuts.
• Saffron to taste.
• 1-2 pcs. small tomatoes.
• Garlic – 1 clove.
• Seasonings.
• Potatoes – 0.5 kg.
• Champignons – 0.3 kg.
• Half an onion.
• 0.3-0.4 kg of fat sour cream.
• A little olive oil.

Cooking sequence:

1. We peel the meat, gut it, and rinse it under the tap. Place the frying pan on the fire, pour in olive oil, fry large pieces until golden brown and crusty.
2. Don’t forget to add water sometimes (make sure that the meat is about 1/3 covered with liquid). When the rabbit is ready, place it in a large container, drain the broth and add water, completely covering the rabbit.
3. Put the fire on low and simmer for about an hour. In another container, fry the mushrooms and onions medium-rare, then put them in the pan with the rabbit and season with sour cream.
4. Simmer the dish for about 20 minutes. Add the potatoes cut into strips and simmer for another 15 minutes.
5. Don't forget to add saffron to add color and pour in 60 g of alcohol. When serving, add cilantro and chopped garlic with walnuts.

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.

Potatoes with meat, vegetables, champignons and green peas, cooked in a frying pan

This stew can be prepared on the stove using a heavy-walled frying pan or saucepan. The main thing is to simmer the dish under the lid so that the juice does not evaporate prematurely and the food does not burn.

To please your family with a delicious dinner, you will need the following products:

• 400 g lean pork;
• 7-8 potato tubers;
• 300 g champignons;
• 1 carrot;
• 1 eggplant;
• 1 onion;
• 4 tablespoons of tomato paste (can be replaced with several fresh tomatoes);
• 100 g canned green peas;
• oil for frying.

How to cook potatoes with meat, vegetables, champignons and green peas in a frying pan - step-by-step recipe:

Step 1. Wash and peel the vegetables.

Step 2. Cut the potato tubers into thick strips and fill them with water so that they do not darken.

Step 3. Chop the onion, grate the carrots on a coarse grater, cut the eggplant into cubes, and chop the mushrooms.

Step 4. Place the prepared vegetables and champignons in a deep frying pan with heated vegetable oil and fry over low heat.

Step 5. While the vegetables are cooking, let's start with the meat. We wash it and cut it into small pieces, and lightly fry it in another frying pan.

Step 6. While the meat is fried until half cooked, add potatoes to the vegetables and champignons and continue frying.

Step 7. Add the pork to the vegetables and potatoes, add salt and spices to the dish, season with tomato sauce and stir well.

Step 8. Simmer under the lid over low heat for a quarter of an hour. 5-7 minutes before the end of cooking, add green peas.

This stew turns out to be no less tasty and original if, instead of green peas, you add white or red beans, canned in their own juice.

Pots with potatoes, cold cuts and mushrooms

A delicious dish in pots, prepared in the oven. The recipe uses different types of meat: minced chicken and pork, beef. An aromatic and tasty dish thanks to the addition of wild mushrooms, basil and a mixture of peppers. Very tasty with pickled tomatoes and cucumbers.

Ingredients for “Pots with Potatoes, Cold Cuts and Mushrooms”:

• Potatoes - 12 pcs;
• Carrots - 1 piece;
• Onion - 1 piece;
• Soy sauce (Kikkoman) - 2 tbsp. l.;
• Tomato paste (I use homemade) - 3 tbsp. l.;
• Minced chicken - 70 g;
• Minced meat (pork) - 85 g;
• Beef - 100 g;
• Salt (to taste);
• Basil (dry) - 1/2 tsp;
• Pepper mixture (to taste);
• Vegetable oil - 3 tbsp. l.;
• Mushrooms (forest) - 85 g.

Recipe for “Pots with potatoes, cold cuts and mushrooms”:

Prepare the ingredients. Peel onions, carrots, potatoes.

Grate the carrots on a coarse grater. Cut the meat into pieces. Grind the minced meat (if frozen).

Peel the onion and cut into half rings. Place the onion in a heated frying pan with vegetable oil.

Add carrots, chopped meat and minced meat, add Kikkoman soy sauce. Lightly salt and pepper, add basil. Cook for 7-8 minutes.

Add mushrooms and continue cooking for another 5 minutes.

Place half of the meat and mushroom mixture into the pots.

Next add the chopped potatoes.

Place the remaining meat and mushroom mixture on top. Pour water, salt to taste and place the pots in an oven preheated to 220 degrees.

Bake in the oven for 1 hour. Bon appetit!

Selection and preparation of ingredients

The main types of meat used to prepare this dish are pork, beef, and chicken. It should be fresh and have a pleasant smell.

Potatoes and other vegetables used for baking are selected according to external indicators. They should be dense, without rot or diaper rash.

Important! To make baked vegetables with meat and mushrooms more dietary, it is better to use sour cream as a sauce rather than mayonnaise.

Roast with mushrooms in pots

Ingredients for “Roast with mushrooms in pots”:

• Potatoes (Medium size) - 5 pcs;
• Carrots (Small) - 1 piece;
• Mushrooms (dried, pre-soak and cook) - 2 handfuls;
• Chicken leg (Large, cut the meat, divide into portions) - 1 piece;
• Onions (Small onions. Those who like a lot of onions can use more.) - 3 pcs;;
• Assorted vegetables (Frozen vegetables. I used “Mexican”, I like it better.) - 1 pack;
• Tomato (Large) - 1 piece;
• Greens (Any kind you like) - 1 bunch;
• Dutch cheese (Hard cheese. The main thing is that it melts well.) - 150 g.

Recipe for “Roast with mushrooms in pots”:

We prepare the products that we will use. Here I forgot to show mushrooms. I made it from dried ones. Boletus, boletus, white boletus, all together. I soaked them overnight, drained the water in the morning and put them on the fire to cook.

So, let's start cooking. Cut potatoes, carrots, onions into cubes, greens as usual, grate cheese.

We cut the tomato into thick rounds, it will act as a lid and supplier of juice.

Pour vegetable oil into the frying pan. Place chicken pieces into hot oil. Quickly fry it on both sides to get a golden brown color.

And straight to the pots

Next, fry the mushrooms in the same oil (reduce heat).

When the mushrooms are ready, add the onion and brown it.

While the mushrooms are cooking, put the potatoes in the pots.

Then mushrooms with onions. Since my son-in-law and granddaughter don’t like mushrooms and onions, I don’t give them this. Sprinkle seasonings on top and lightly salt.

Prepare the vegetable mixture. Again, in the same frying pan, in the same oil, which has absorbed the smells of mushrooms, onions, and chicken, fry and lightly simmer the mixture.

Place in pots and add some salt.

Place a tomato on top.

Then add greens, and sprinkle grated cheese on top of everything.

Cover the pots with lids

Preheat the oven

Place the pots in the heated oven. And we go about our business for 1 hour. 20 minutes. Note that I did not add water or broth. Everything is cooked in its own juice. But for those who like it with broth, I think you can add it.

Take out the finished dish. You can serve it directly in the pot, but I prefer to put it on a plate. Bon appetit!

Preparation

You need to start working with this wonderful dish by preparing the meat. It needs to be marinated. This additional operation will make it incredibly soft, juicy and tender.

For this recipe, you can use absolutely any part of the pork carcass. For example, this could be the back of the thigh.

Pre-wash the meat, dry it and cut into medium-thick pieces. Place in a deep bowl and add all the necessary ingredients for the marinade - vinegar, soy sauce, as well as salt, pepper, Russian mustard. Stir and leave the marinated meat for a while. Instead of apple cider vinegar, you can use regular table vinegar diluted with water.

Using a vegetable peeler or knife, remove the skin from the potatoes and cut the tubers into thin slices. If you use a vegetable cutter, it will work out neatly and quickly.

Rinse the champignons under running water and cut into slices.

If fresh mushrooms are not available, frozen ones will do. The type of mushrooms can also be changed; wild mushrooms (boletus, boletus, boletus, aspen) or oyster mushrooms are suitable.

Cut the onion into ring halves.

Grease the baking dish well with vegetable oil. Place the potatoes in the pan and add a little salt.

Place marinated pork on top of potatoes.

Next, add the onion.

The next layer will be champignons. If desired, and for more flavor, the mushrooms can be fried in a frying pan first.

To prepare the filling, mix sour cream (you can add mayonnaise), finely chopped garlic, nutmeg, dill (or other herbs), and salt. Spread the filling evenly over the surface of the dish.

Cover the pan with a sheet of foil and place in the oven.

The cooking time in the oven for meat with mushrooms and potatoes will be about an hour at a temperature of no more than 200 degrees. You need to assess the degree of readiness of the potato by piercing it with a knife, it should become soft.

All that remains is to grate the cheese and pour it over the prepared and already aromatic dish.

Return the pan to the oven and bake the top for another 10 minutes.

To prevent the potatoes with meat and mushrooms from breaking up into their component components in the oven, let the dish sit in the pan and cool slightly.

Roast in pots with porcini mushrooms and pork

Ingredients:

• Pork - 400 grams;
• Porcini mushrooms - 400 grams;
• Onion - 1 piece;
• Carrots - 1 piece;
• Potatoes - 600 grams;
• Ghee butter - 1 tbsp. spoon;
• Vegetable oil - 1 tbsp. spoon;
• Sour cream - 3 tbsp. spoons;
• Bay leaf - 1 piece (divide the middle leaf into three parts);
• Black peppercorns - To taste;
• Dill - To taste;
• Dough - To taste (butter or puff pastry for lids).

How to cook “Roast in pots with porcini mushrooms and pork”

Fry the coarsely chopped mushrooms in melted butter over low heat until golden brown and half cooked. Cut the pork into cubes and fry in vegetable oil until golden brown. Place a couple of peppercorns at the bottom of the pots and lay out the fried meat. Add salt to taste. Peel the potatoes and chop coarsely. Place in pots, add bay leaf - just a little. In the remaining oil, fry the onions and carrots until lightly golden. Place into pots. Place fried porcini mushrooms on top. Add salt to taste and fill the pots with hot broth - meat or mushroom. You can also use boiling water, but the taste is richer with broth. Place a spoonful of sour cream on top of the pots and add a little dill - preferably fresh seeds. If desired and available, roll out circles from butter or puff pastry and cover the pots with them. Or cover tightly with lids and foil on top - it is important that the dish simmers without access to air. Place the pots in an oven preheated to 150 degrees for 40 minutes. Then let them brew in the turned off oven for another 15 minutes. Serve hot! With fresh herbs and homemade pickles.

Pork with potatoes and mushrooms in pots

Ingredients for “Pork with potatoes and mushrooms in pots”:

• Pork (usually I use pork neck when stewing) - 800 g;
• Potatoes - 1000 g;
• Carrots - 300 g;
• Champignons - 300 g;
• Red onion - 150 g;
• Onions - 150 g;
• Petiole celery - 200 g;
• Pickled cucumber - 300 g;
• Green olives - 200 g;
• Olive oil - 100 ml;
• Garlic - 4 teeth;
• Tomato paste - 150 g;
• Sage;
• Sweet paprika;
• Bay leaf;
• Black pepper;
• Salt;
• Dill;
• Cilantro;
• Parsley.