Meat in pots is one of the traditional recipes of Russian cuisine. Many housewives are attracted by the simplicity of cooking, its invariably great taste and the breadth of acceptable variations. The meat stew in pots is soft and tender, the vegetables are aromatic, the gravy is rich and thick.
It is necessary
- Beef stew in a pot
- - 1 kg of beef;
- - 2 large heads of onions;
- - 2 medium carrots;
- - 3 tablespoons of olive oil;
- - 3 tablespoons of tomato paste;
- - 2 cups beef broth;
- - 2 tablespoons of wheat flour;
- - 4 bay leaves;
- - 4 allspice peas;
- - 8 black peppercorns;
- - salt and freshly ground black pepper.
- Meat in a pot with vegetables
- - 1 kg of beef;
- - 4 medium carrots;
- - 3-4 stalks of celery;
- - 1 large onion head;
- - 2 tablespoons of olive oil;
- - ¼ cups of wheat flour;
- - 4 cloves of garlic;
- - 2 cups beef broth;
- - 2 tablespoons of Dijon mustard;
- - 1 tablespoon of Worcester sauce
- - 1 tablespoon of soy sauce;
- - ½ a table boat of brown sugar;
- - ½ tablespoon dried rosemary;
- - ½ teaspoon dried thyme;
- - salt and pepper.
- Pork with buckwheat porridge in a pot
- - 1 kg of pork;
- - 2 tablespoons of vegetable oil;
- - 2 heads of onions;
- - 1 large carrot;
- - 3 glasses of buckwheat;
- - 6 glasses of boiled water;
- - 4 bay leaves;
- - 12 black peppercorns.
- Chicken with mushrooms in a pot
- - 500 g of chicken meat (breast or thighs);
- - 50 g of dried porcini mushrooms;
- - 1 glass of boiling water for soaking mushrooms;
- - 2 heads of onions;
- - 50 g butter;
- - ½ tablespoon flour;
- - 200 ml of cream with a fat content of 10% to 23%;
- - a pinch of nutmeg;
- - salt, freshly ground black pepper.
Instructions
Step 1
Beef stew in a pot
For stewing in a pot, relatively cheap cuts of meat are suitable. You don't need a tender sirloin or a delicious tenderloin. Take meat from the rump, neck, or upper thigh (rump or chin). A good way to find out if the meat is good for stewing is to just try to pierce it with a sharp knife. If the blade enters the cut easily, the meat is not suitable for stewing. Rinse the beef under running water and pat dry with paper towels. Cut the meat into small pieces - cubes with a side of 3-4 centimeters. Dip the beef cubes in the flour, salt and pepper mixture. Heat a tablespoon of olive oil in a wide, heavy-bottomed skillet. Fry the meat in several batches until golden brown and transfer to either portion pots or one large pot.
Step 2
Peel carrots, garlic and onions. Chop the carrots into rings and dice the onions. In a clean deep skillet, fry the onion until transparent, add the carrots and fry, stirring occasionally, for another 7-10 minutes. Add the garlic and cook for about a minute. Pour in tomato paste, stir and simmer for about 5 minutes more. Transfer the mixture to a pot or pots, add allspice and black pepper, bay leaf, pour in warm beef broth. If you add diced pickles (about 5-6 pieces) to this mixture, you get Novgorod-style meat.
Step 3
Stir the contents of the pots and cover with lids or folded foil. Place the dish in the oven. Since the ingredients in the pans are already preheated, you can put them in a warm oven. In the event that the food and the pot are chilled, they are placed only in a cold oven so that the dishes do not crack and the dish does not burn. Cook the meat at 160-180 ° C for 1 ½ -2 hours.
Step 4
Meat in a pot with vegetables
A special charm of dishes in a pot for many is that you can cook both the main dish and the side dish at the same time. Most often, meat is stewed with potatoes, onions and carrots, you can also add celery to these vegetables. Carrots should be peeled and cut into slices 2-3 centimeters thick. Wash the potatoes well and cut into quarters. Cut the celery into 4-5 centimeters long pieces. First cut the peeled onion into four parts, and then cut each of the quarters in half again. Wash the meat and cut into large cubes. Dip in flour mixed with freshly ground pepper. In a large heavy skillet over medium-high heat, heat the olive oil and saute the garlic cloves in it until tender and flavorful. Remove the garlic and sauté the meat pieces. If there is still flour in the container in which you rolled the meat, add it to the pan. When the brown crust appears on the beef, transfer it to the pot. Top with the vegetable mixture.
Step 5
Add hot broth, Worcestershire and soy sauce, Dijon mustard, brown sugar, rosemary and thyme to the pan in which the meat was fried. Bring the sauce to a boil over low heat, stirring so that any fried pieces adhering to the pan are included in the gravy. Pour the sauce into a pot of meat and vegetables and place it in an oven preheated to 180 ° C. Simmer for 2-2 ½ hours.
Step 6
Pork with buckwheat porridge in a pot
Pork stewed in a pot along with buckwheat is called pork in a merchant's way. For its preparation, a neck, loin or meat from the shoulder blade of the carcass is suitable. Rinse the pork, dry and cut into large cubes. Melt the butter in a skillet and fry the meat in it until golden brown. Transfer the pork to several portion pots.
Step 7
Peel carrots and onions. Grate the carrots on a coarse grater, and chop the onion in half rings. In the pan where the meat was fried, fry the onion until transparent, add the carrots and fry for another 3-4 minutes. Put the vegetables on the meat, add buckwheat, put on a bay leaf, a few peas of black pepper, salt and fill with warm boiled water, cover with lids or wrap with foil. Place the pots in an oven preheated to 180 ° C and cook the dish for 40-60 minutes.
Step 8
Chicken with mushrooms in a pot
You can also put out chicken in a pot. It is especially tasty with mushrooms. You can cook in a pot both lean breasts and more fatty thighs. The meat should be rinsed under running water, dried and cut into strips. Fry the chicken in a preheated skillet in melted butter. Transfer to a pot. Cut the pre-soaked porcini mushrooms into julienne. Do not pour the infusion in which the mushrooms have been soaked, it will come in handy later. Chop the peeled onions in half rings. Fry the onion until transparent in the same pan in which the meat was fried. Add mushrooms and cook, stirring occasionally, until tender. Transfer the mushrooms and onions to the chicken. Season with salt, thyme and freshly ground black pepper.
Step 9
In a clean, dry skillet, fry the wheat flour until the characteristic nutty flavor appears. Pour in the preheated mushroom infusion in a thin stream, stirring constantly the resulting sauce, add cream and a pinch of nutmeg. Pour the sauce over the meat and mushrooms. Cover the pot with a lid and bake in an oven preheated to 180 ° C for 40-60 minutes.
