Meat

Homemade pot roast


Pot roasted homemade ingredients

  1. Pork 500 grams
  2. Large onion 1 piece
  3. Carrot big 1 piece
  4. Medium sized potatoes 6-8 pieces
  5. Lemon juice 1-2 tablespoons
  6. Sour cream 3-4 tablespoons
  7. Mayonnaise 3-4 tablespoons
  8. Medium-sized garlic 2 cloves
  9. Broth 100 milliliters
  10. Seasoning for pork to taste
  11. Salt to taste
  12. Ground black pepper to taste
  13. Cooking Oil
  • Main Ingredients: Pork, Potato
  • Serving 4 servings

Inventory:

Cutting board, Knife, Pots with lids - 4 pieces, Frying pan, Cooker, Oven, Baking tray, Bowl - 2 pieces, Tablespoon, Plate - 3 pieces, Coarse grater, Kitchen gloves

Cooking home-style roasted pots:

Step 1: prepare the meat.

We wash the pork under running water and after the water drains, transfer it to a cutting board and clean the meat from fat. Then, using sharp tools, we cut our ingredient first along and then across the fibers so that we get the same pieces. We shift the crushed ingredient into a bowl and add lemon juice, as well as salt, pepper and seasoning to taste with a tablespoon of them. Mix all the ingredients well, cover the bowl with a lid and leave on 30 - 40 minutesso that the meat is marinated.

Step 2: prepare the garlic.

Using a knife, we separate the cloves from the head of garlic and transfer them to a cutting board. We press the handle of the knife on them and then grind the ingredient with the help of a garlic mill or with the help of sharp tools. We shift the chopped vegetable product onto a plate.

Step 3: prepare the sauce.

Pour sour cream and mayonnaise into one bowl and mix well with a tablespoon. Then add chopped garlic to them in a plate and dilute the mixture with milk, adding it from a glass to a plate with ingredients, until the density of liquid sour cream. Attention: the resulting mixture can be diluted with any meat broth. In extreme cases, even a broth made from a bouillon cube is suitable.

Step 4: prepare the onion.

With a knife, peel the onion from the husk, rinse it under running water and transfer it to a cutting board. Holding onions, using a sharp kitchen item, first cut the vegetable into two parts, and then cut each half of the ingredient lengthwise and crosswise into small cubes and transfer to a separate plate.

Step 5: prepare the carrots.

Before we wash the carrots, it must be well peeled. Using a knife, remove it from the surface of the vegetable and then rinse the root crop under running warm water. Rub the carrots with a coarse grater into a separate plate.

Step 6: prepare the potatoes.

Before we peel potatoes, I advise you to first rinse them under warm water in order to prevent infectious diseases of the stomach. When the water drains, use a knife to peel the vegetable and peel the ingredient well again under running water. On a cutting board, we cut the potatoes into medium slices so that the potato cubes are close in size to the size of the meat slices. We put a frying pan with vegetable oil on a medium heat, and transfer potatoes to it from a bowl, using a tablespoon. Fry potato cubes on all sides for 3 to 4 minutes, constantly turning them over with a wooden spatula. Attention: potatoes do not need to be deep fried, but slightly fried is necessary so that the vegetable does not boil during the cooking process, and instead of mashed potato pieces, it does not work out. Turn off the fire, and leave the potatoes in a pan.

Step 7: Cook the home-style roast in pots.

And now it remains to put all the components into pots. Cooked ingredients are usually enough 4 servings in pots, capacity 0.5 liter each. So, with the help of a tablespoon to the bottom we spread evenly the cubes of meat so that after laying it in the pots, exactly half of the meat ingredient would remain. On top of the meat, we also lay out half of the onions and, using a tablespoon, level the vegetable cubes over the entire meat surface. We do the same procedure with carrots. We seal the layers with a tablespoon and pour half the sauce. After that, put half the cooked potatoes on the sauce. You can salt again a little, but do not overdo it, this can ruin the whole dish! We lay in the same sequence in layers the remaining second part of all the ingredients. We cover the pots with lids and put in a cold oven on a baking sheet. Then turn it on at 180 ° -200 ° C and stew about 1.5 hours. After that, turn off the oven, but we are in no hurry to take out the pots, let the dish afterwards slightly more, since after that it will get a special taste.

Step 8: Serve the pot roast at home.

Before serving, we take out the pots using oven mitts and serve in the same ceramic dishes. You can decorate our dish with greens of dill or parsley on top, after chopping it. Good appetite!

Recipe Tips:

- - For cooking roast, it is better to take lean pork, most often pork ham.

- - Pork meat takes on a special taste if you add a little mustard to the sauce and mix all the ingredients of the sauce well.

- - You can replace pork with beef or chicken.

- - Your roast will get a special aroma if you add another layer of mushrooms to the pots.

- - For cooking, do not use a variety of potatoes that are boiled.

- - If you don’t have pots, and you want to cook this dish, don’t be discouraged, use one container and not necessarily ceramic, but put it in a preheated oven.