/ / Recipe Roast in Poltava

Recipe Roast in Poltava

Roast with meat and potatoes Such delicious, satisfyingAnd a cozy, homemade dish, like roast, can be prepared according to the Poltava recipe, with the addition of sour cream, milk and butter. Due to prolonged humming at an average temperature, the potatoes become very soft, the meat is tender and the dish acquires the smack of melted milk. I used a piece of veal brisket with a bone. Kostochku put in the very center of the layers. Garlic cut in half, if internal sprouts are formed, then they need to be removed. When the liquid in the form boils, this stage can be determined by the characteristic boiling sound (if the shape is not transparent and bubbles are not visible) - reduce the fire. This is not a fast process, it takes about half an hour, or even an hour.

  • Potatoes 1800 g
  • Mushrooms champignons 300 g
  • Veal 350g
  • Sour cream 100 g
  • Butter 50 g
  • Onion 2 pcs.
  • Milk 250 ml
  • Water 100 ml
  • Garlic 2 cloves
  • Bay leaf 2 pcs.
  • Salt 15 g
  • Black pepper powder 5 g
  • Step 1 Prepare the main products for cooking roast: potatoes, veal, mushrooms, milk, sour cream, onions and spices.
  • Step 2 Put sour cream and butter slices on the bottom of a large fire-resistant mold.
  • Step 3 Add a layer of finely chopped onions.
  • Step 4 Cut the champignons into plates.
  • Step 5 Remove the washed and dried meat from the bone and cut into small cubes.
  • Step 6 On top of the onion lay a layer of mushrooms, meat.
  • Step 7 Next, a layer of potatoes, peeled and cut into thin plates. Each layer needs to be slightly salted.
  • Step 8 Continue until the food runs out. Calculate the layers so that there is potatoes on top. Spice up.
  • Step 9 Side put laurel leaves and cloves of garlic. Pour in milk and warm water. Close the lid or cover with foil. Put in the oven.
  • Step 10 At 250-300 ° C bring to a boil, reduce the temperature to 160 ° C and simmer for at least 2 hours. Serve the roast hot.
Pay attention to: