Roast in clay pots is a pleasant dish in all respects, which will decorate your table any day. Its secret lies in the dishes, which retains all the aroma and taste and brings it to every participant of the dinner.
It is necessary
-
- pork 400 g;
- potatoes 300 g;
- champignons 300 g;
- onion 3 pcs.;
- canned tomatoes in their own juice;
- vegetable oil;
- carrots 2 pcs.;
- sour cream;
- spices to taste.
Instructions
Step 1
Rinse the meat and pat dry with paper towels. Cut into large pieces, about 2 x 2 centimeters. Rinse the mushrooms thoroughly, let the excess moisture drain. Season them with salt, add a little pepper and drizzle with lemon juice.
Step 2
Peel potatoes and cut into meat-sized pieces. Preheat two pans and add about two tablespoons of oil each. On one fry the meat, on the other - the potatoes. Both must be fried over high heat until golden brown, but at the same time leaving them in a semi-cooked state.
Step 3
Peel and chop the onions, grate the carrots on a fine grater. If you have the tomatoes in their own juice, open the jar, peel each tomato and cut it into small cubes. In the summer season, you can take fresh tomatoes, but you will have to add a spoonful of tomato paste to them.
Step 4
Fry the onions in the pan where the meat was fried. After two minutes, add the carrots to it and fry over medium heat, stirring occasionally. Put tomatoes and two tablespoons of sour cream to the frying, salt and pepper, mix thoroughly. Simmer the sauce over low heat for five minutes.
Step 5
Place the prepared items in a pot. It is better to put potatoes at the bottom, then meat, then mushrooms. Pour the sauce into the pots. This must be done so that in each of them there are elements of frying, and not one liquid.
Step 6
Preheat the oven to 180-200 degrees and put the pots in it. Bake them for thirty minutes. You may need more time - it all depends on the degree of readiness of the meat and potatoes.
