Description
Gorgeous, fragrant, hearty hot meal! Husband was overjoyed. During the process of absorption of the dinner kept saying, "Delicious... delicious... delicious..." And when a plate was empty, issued a final verdict: "Amazing yummy!!!"
Ingredients
-
Pork
500 g
-
Mushrooms
400 g
-
Eggplant
300 g
-
Carrots
2 piece
-
Onion
2 piece
-
Potatoes
700 g
-
Sour cream
5 Tbsp
-
Flour
1 Tbsp
-
Broth
200 ml
-
Garlic
4 tooth
-
Seasoning
-
Salt
-
Adjika
1 tsp
-
Cheese
50 g
-
Black pepper
Cooking
These are the mushrooms we sell at the market. The market is literally littered with them. Well, how can we miss it. Of course, I bought. Especially because the price is quite acceptable. On the way home decided to cook them with a roast dinner. Well, forward and from songs... to the kitchen... to the stove, pans and graters!
Meat cut into pieces, sprinkle with seasoning for pork, mix well with sauce (or mustard) and leave to soak.
Eggplant clean, cut into large cubes and leave for half an hour. Then rinse with cold water and squeeze.
Ah! What beauties!!! Vigorous, sturdy, no chervotochinki no... Mmmmmm... looking forward to it!
Clean the mushrooms and cut into large pieces.
Peel the onion and finely chop. I cut very finely for mom. She have not eat onions in any form, it is necessary to hide and deceive her. You can cut into half rings or cubes, as you like more.
Heat in a saucepan with a couple tablespoons of vegetable oil and fry the onions until light brown colour.
Add the mushrooms, little salt and saute until the evaporation of the released liquid (without fanaticism, however, ie not dry). Remove from the saucepan in a bowl. Separately spasserovat shredded carrots.
In a saucepan pour a little oil and spread the meat. Fry on high heat until a light it will turn brown.
Put the meat in the pot, add the carrots and eggplant and stir.
On top lay the mushrooms and onions and flatten.
700 g of peeled potatoes cut into cubes, lightly prisolit and put on top of mushrooms.
The remaining two potatoes cut into very thin slices.
To put on top of sliced potatoes in the form of scales.
Sour cream pound with flour until smooth, add bouillon or water, a little salt, add Provencal herbs and squeezed through a garlic press. Mix well.
Evenly pour the sauce over the roast, cover the pot with a lid and put in heated to 175*C oven for 45-50 minutes.
After the time expires, carefully remove the pot, sprinkle with grated cheese and return to oven without cover.
Once the cheese is melted and lightly browned, roasts are ready.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.