Description
There are few people who don't like dishes cooked in pots. We are no exception. I, occasionally, when I want a little potamonautes on holiday, for example, prepare this way. But meat is delicious so soft that neither time, nor forces are not sorry.
Ingredients
-
Beef
500 g
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Pork
500 g
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Mustard
1 tsp
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Black pepper
-
Flour
100 g
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Vegetable oil
3 Tbsp
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Mushrooms
10 piece
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Onion
1 piece
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Carrots
1 piece
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Paprika sweet
1 tsp
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Coriander
1 tsp
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Seasoning
1 Tbsp
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Broth
500 ml
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Sour cream
6 Tbsp
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Cheese
6 Tbsp
Cooking
Beef and pork cut into cubes with a side of 4cm.
RUB the meat with mustard, adding freshly ground black pepper.
While the meat is marinating, chop the onion, carrots to RUB on a grater, cut the mushrooms coarsely.
The slices of meat roll in flour.
Fry three times the meat in vegetable oil until Golden brown (fire is strong, the frying time is 2-3 minutes).
Remove the meat from the pan, season with ground coriander and paprika, mix well.
Mix a small amount of broth with Maggi dressing for the pickle.
In a pan sauté the vegetables with mushrooms for 2-3 minutes
Pour the broth with seasoning.
Saute over high heat, adjust for salt.
Sort pots half of the meat. Of meat place a layer of vegetables, then repeat the layers. Pour the remaining broth to cover the contents of the pots on the 2\3.
The pot cover and place in a cold oven. Cook at t 180C for 1 hour 50 minutes. 20 minutes before end of cooking add sour cream and grated cheese.
Pots with meat is ready.
Bon appetit!
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