Description
I love to cook in pots, and this is one of my favorite recipes. The dish turns out very juicy, the meat is incredibly soft and the potatoes retain their shape without turning to mush. And what a creamy taste...
Ingredients
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Meat
700 g
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Potatoes
12 piece
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Onion
3 piece
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Carrots
1 piece
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Mushrooms
500 g
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Cheese
250 g
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Cream
150 g
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Sour cream
50 g
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Spices
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Vegetable oil
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Salt
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Black pepper
Cooking
So let's get started: peel and cut the onion into half rings, carrot RUB on a large grater, fry the vegetables in a pan with vegetable oil and spread them on the bottom of the pots.
Then peel the potato, cut it into large cubes and spread on the vegetables in the pot.
Sprinkle potatoes with salt (can be a universal seasoning) and grated cheese (a half of the total number).
Next comes a layer of mushrooms. I had frozen boletus, and I'm a little put out with dill, so of course, they have not. If the mushrooms are fresh, I roasted them for a short time.
Then cut the meat and fry it on high heat for 5-7 minutes, at the end of cooking sprinkle with salt and pepper. Now the meat put in a pot of mushrooms.
In a glass mix well sour cream and cream.
Fill the pot with the contents of the glass, but not to the brim!!! Sprinkle the top with dried dill and parsley (but it tastes). Cover with a lid or with foil and send in a preheated 200 degree oven for 1 hour.
5 minutes before end of cooking, sprinkle the already fragrant aroma pots remaining cheese and vozvrashaet them back in the oven.
Before the meal, I mixed well the contents of the pot and give a little to cool to avoid burns. As for cooling time, I cut marinated and pickled cucumbers that are perfectly suited to this dish!!!
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