Pot roast "Autumn surprise"

Description

...Here come the pleasing colors of leaves, Golden autumn... the Cool breeze roll and gently tear from the trees fluttering leaves...On emptying the beds still gracefully adorn bright asters and lush exuding the aroma of Terry marigolds, gently clinging to each other, as if performing their latest AUTUMN TANGO... Tireless raindrops knocking monotonically in the gray window, and the house is warm and cozy...the rooms are bottled the smell of a hot, languishing in clay pots... Go to the light and try an unusual and aromatic hot hot with a crispy cheese crust, which you will have a pleasant surprise...

Ingredients

Meat

400 g
Minced meat

100 g
Mushrooms

12 piece
Carrots

3 piece
Onion

3 piece
Tomato

3 piece
Potatoes

700 g
Fat

100 g
Parsley

1 coup
Cheese

150 g
Chicken egg

1 piece
Flour

4 Tbsp
Sauce

1 Tbsp
Salt
Vinegar

1 tsp
Seasoning

1 tsp
Milk

200 ml
Sour cream

4 Tbsp

Cooking

Pork cut into small pieces, season with salt and pepper, sprinkle with seasoning for a shish kebab and drizzle with wine vinegar and mix. Leave to marinate for 15-20 minutes.

Onion cut into strips, carrots - slices. Meat in a pan with vegetable oil, gently stew, add the onion and carrots, fry.

Mushrooms wash, cut into the cap and the stem, pour boiling water and boil for 2-3 minutes. Decoction to pump (do not empty, we need it for refueling). Cool.

Stuff mushroom caps with stuffing prepared as for cutlets. Minced overlay slide so that together with the pileus turned the ball. So.

Now into the meat with vegetables to add ketchup, diced tomatoes (I had yellow), cut the legs of the mushrooms, season with a little salt and pepper, stir and saute for 5-7 minutes.

Prepare the potato dough (I had the potato is not large - with chicken egg on the dough pieces went 10-11): grate raw potatoes on a fine grater, a good squeeze of the juice, season with salt and pepper, add the egg, pressed garlic, flour, mix well.

Well, now it's time for a surprise on the palm put a bit of potato stuffing in the middle - stuffed mushroom cap.

"Zamurueva" hat-a surprise in the potato dough. So.

Balls dip them in flour to the potatoes are darkened and set aside until the side.

Now fill the pot - on the bottom of each pot put a few pieces of bacon, on top spread half of the meat and vegetable mass. All products are designed for a 4 pot.

Arrange the balls surprises. Try the balls not to put close to the walls of the pot, and then they can "pressurise".

Next, put two diced potatoes.

And the remaining meat and vegetable mixture.

Prepare delicious filling: milk to boil, add mushroom broth, a little salt, add a pinch of seasoning for kebabs, bring to a boil and pour into pots. Sprinkle with chopped parsley and add a spoonful of sour cream.

Put the closed lids of the pots on the second division of the preheated oven and bake 45-50 minutes at 180 degrees. Then remove the cover and again in the throes of our pots in about 10 minutes.

Every roast then sprinkle with cheese, diced and put under the top fire and bake the cheese until Golden brown.

Extraordinarily beautiful and very tasty, and the smell... crazy you can go...

And here our surprise, the mushroom stuffed with minced meat and potato in the coat... Especially that you saw the riot of colors of this delicious, I put a little hot in the dish (but to eat, of course, better from the pot, so delicious ;-) ) help yourself!

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