Meat in pots with a young potato: recipes with a photo. Meat in pots with young potatoes, aubergines, cucumbers and mushrooms
Supporters of balanced nutrition byAppreciate a simple dish - tasty meat in pots with young potatoes. Due to languor in the oven, the vegetables have a rich taste and are soaked with the aromas of spicy herbs and meat. Is it worth saying that the taste of the culinary delights stewed on the stove and in the pot is different? You can see this by preparing a traditional baked dish in a new way.
Classic recipe for vegetable garnish with juicy meat
- 250 g of calf rump;
- Young potatoes - 0.5 kg;
- 2 carrots and the middle head of the Yalta onion;
- A handful of chickpeas or canned peas;
- Salt, a mixture of peppers, spicy herbs.
- Most often dishes in the oven from potatoes in a potWe cook from varieties of old potatoes. Preparing the same garnish with young vegetables will save a lot of time for the landlady of the house, since for baking in the oven you do not need to peel the potatoes. Rinse the tubers thoroughly and wipe them with the rough side of the kitchen sponge.
- On the chopping board, chop the washed andDried veal with a paper napkin. Fry the pieces of meat on high heat for about 2-3 minutes on each side. We recommend using a non-stick frying pan for frying (this will allow you to minimize the amount of fat in the garnish).Advice: if you plan to give a baked vegetable stew to a child, cook the veal with a whole piece beforehand.
- Cut the peeled onions and carrots, and save them until light golden in color. We recommend not to wash the frying pan after frying meat, but to heat the vegetables directly in it.
- At the bottom of the dishes lay the layers of fried roast,Potatoes in the peel, and on top - chopped pieces of veal. Cut the large potato tubers into 2-3 pieces, so that all the constituent dishes are cooked simultaneously.Helpful information: Do not add vegetable oil or any other fat to the ceramic dishes. The peculiarity of baking in pots is to extinguish meat on a vegetable cushion in its own juice.
- Pour hot boiled broth into each container with fragrant meat and young potatoes.
- Pour in all the necessary spices and favorite spices in a container with ingredients. Place the dish in the oven for 40-50 minutes.
Pots with meat, potatoes and pickled cucumbers
Thanks to the addition of cucumbers, the dish has a completely different taste. A light, pleasant sour emphasizes the juiciness of meat, making the garnish even more fragrant.
- potatoes - 10 medium-sized tubers;
- pork - 0,5 kg;
- 5 pickled cucumbers;
- Crimean onion - 3 pieces;
- 2 carrots;
- tomato paste - dessert spoon;
- sour cream - 3-4 tablespoons with a slide.
- Rinse a piece of meat, dry, peel off the films and remove the tendons. Cut into thin strips and lightly brown. Bring the pork to taste.
- Spare the onions and carrots in a frying pan. Add to them chopped potatoes, and at the end of frying - salt and pepper.
- At the bottom of the baking container, place a handful of diced cucumbers, then - a layer of meat (along with the juice that formed during the frying process). Pour the vegetables into the pots.
- Dilute the tomato paste in a glass of boiled waterand sour cream. Stir the sauce, and pour it into the heat-resistant dishes to the other ingredients of the garnish. Put in a preheated oven. After 40 minutes a dish with a piquant taste will be ready.
Meat in pots with young potatoes and aubergines
Eggplants are very rarely used by housewives forcooking garnish. Having prepared a nourishing dish in a pot for baking, you will see that this product is perfectly combined with a young potato and any kinds of meat products. As additional ingredients you can use corn, olives. Pork and prunes combine very well.
- pork or chicken thighs - 0.5 kg;
- potatoes - 6 medium tubers;
- eggplant - 1 piece;
- cherry tomatoes - 250-300 g;
- onion - 2 middle heads;
- garlic - a small head;
- sunflower or olive oil (for frying ingredients);
- salt, a mixture of black and pink peppers - to taste.
- Wash the peeled vegetables. Cut eggplants and potatoes with tomatoes dice, onion - half rings, pork - small thin blocks. Tip: Sliced eggplant abundantly sprinkle with sea salt and send to the refrigerator for half an hour. After that, thoroughly rinse them and do not forget to squeeze. This will relieve the product of bitterness, which can spoil the taste of the prepared dish.
- Fry the pieces of meat in the scallop. At the end of frying, add spices and herbs. For example, pork is well combined with a branch of fresh rosemary, and chicken - with cardamom.
- Lightly fry the potato cubes, onion and eggplant. Since the products have different cooking times, it is better to fry them separately.
- Form the contents of ceramic dishes: lay layers of pork and vegetables. Pour in half a cup of hot water in each pot, and put a handful of sliced tomatoes.
- Prepare the dish under the lid for half an hour. When serving, generously sprinkle garnish with chopped greens and finely chopped garlic.
Fragrant meat in pots with young potatoes and mushrooms
- chicken fillet or thigh-200 g;
- potatoes - 5 medium tubers;
- champignons - 200 g;
- Hard cheese - 150 g in grated form;
- sour cream - 2 tablespoons with a slide;
- salt, black ground and fragrant peppers.
- At the bottom of the clay pots for baking, put sliced red meat or chopped breast with random pieces.
- Fry the mushrooms to a pleasant golden hue and place on the fried pieces of the bird. If you want to add a scent of fried onions to the dish, save the onion rings with the mushrooms.
- Fill pots to the top with small pieces of raw potatoes. If you decide to use fresh potatoes, cut it into small circles.
- Mix sour cream with a little water and spices, and pour the sauce portionwise into each pot.
- Top with cheese flakes, and send the garnish in the oven for half an hour. After this time, meat in pots with potatoes and fragrant mushrooms will be ready.