Cooking in clay pots has always been very popular, since dishes baked in this way not only turn out to be very tasty, but also retain a maximum of useful substances. When baking in pots, usually all ingredients and seasonings are stacked at the same time. Do not stir the contents of the pot while cooking.
To cook juicy meat with mushrooms in pots, you need the following ingredients:
- meat - 500 g;
- potatoes - 4 pcs.;
- mushrooms - 300 g;
- garlic - 3-5 cloves;
- onions - 2 pcs.;
- mayonnaise or sour cream - 100 g;
- vegetable oil - 80 g;
- water - 200 ml;
- fresh herbs to taste;
- seasonings.
Rinse the meat, pat dry and cut into small slices. Put a frying pan on the fire, pour in vegetable oil. When the oil has warmed up, lay out the meat and fry it over high heat for about three to six minutes, stirring continuously.
Fast frying will brown the meat without juicing. In this way, you can achieve juiciness of the meat.
Transfer the fried pieces of meat to the pots, add salt and spices. In the same pan where the meat was fried, save the finely chopped onion. Place the onions in the pots. Squeeze the garlic through a press and add to the pots.
Peel, wash and cut the potatoes into small cubes, fry for about ten minutes and transfer to the meat. Add salt to the pots again. Also lay out finely chopped greens.
Put mushrooms fried until golden brown on top of all products. Season with salt and pepper and add herbs. You can also add 2-3 bay leaves and peas. Pour water and sour cream into the pots.
Place the pots in the oven and bake the dish at 180 ° C. Do not preheat the oven beforehand, as the pots may crack.
Chicken usually takes forty to fifty minutes to cook. The beef will take about an hour and a half.
Place the dish on portioned plates and serve.
An excellent recipe is meat with tomatoes and rice, cooked in pots. For this dish you will need:
- pork - 300 g;
- beef - 300 g;
- rice - 3 tablespoons;
- olive oil;
- eggplant - 1 pc.;
- onions - 3 pcs.;
- bell peppers - 2 pcs.;
- tomatoes - 6 pcs.;
- pumpkin - 200 g;
- broth - 400 ml;
- spices - to taste;
- parsley, dill - 5-7 branches.
Chop the tomatoes and place them on the bottom of the pots. Leave a small amount of chopped tomatoes. Finely chop the pumpkin, eggplant, pepper, onion, herbs. Stir in vegetables and add olive oil. Leave them to infuse.
When the vegetables have juiced, transfer half of the mixture to the pots on the tomato layer. Place the meat on top of the vegetables and cover with the other half of the vegetable mixture. Top with well-washed rice. The top layer should be the remaining tomatoes. Pour the vegetable juice, olive oil and broth into the pots.
Place the pots in the oven and bake the dish for an hour and a half. If during the cooking process you notice that you need to add water, pour in only hot water, as the cold pots can burst.
To make the meat tender, instead of a lid, you can cover the pots with a tortilla made from dough and seal the edges well. The broth-soaked tortilla can also be served with the dish.
Place the food on a platter before serving and garnish with herbs. Serve the meat cooked in the pots hot.
