Roast is one of the most popular dishes. It can be the main dish of a festive table, but it is also quite suitable for an ordinary modest family lunch or dinner. It can be made from any meat, you can even mix several types of meat. But the classic roast is made with only beef.
It is necessary
-
- 600g beef;
- 10 medium potato tubers;
- 1-2 onions;
- 1 large carrot;
- green onions;
- dill;
- salt and pepper to taste;
- vegetable oil.
- patch or other thick-walled dishes
- pan
Instructions
Step 1
Prepare your carrots, potatoes, and onions. Cut the carrots and potatoes into cubes. Carrot cubes should be significantly smaller than potato cubes. Cut the onion into slices or half slices, depending on the size of the onion.
Step 2
Defrost and rinse the meat thoroughly. Cut it into rectangular pieces or cubes about the same size as the potatoes, or slightly smaller.
Step 3
Heat the oil in a skillet. Put the meat in a skillet and fry over high heat for 7-8 minutes, until it is slightly browned. Add the onion there and continue to fry, reducing the heat slightly. After 5 minutes, add the carrots and tomatoes to the contents of the pan. Fry the contents for another five minutes.
Step 4
Put the contents of the pan into a heated patch. Heat up the water. Pour enough water into the patch so that the food is completely covered. Water can be used both raw and boiled. The main thing is that it is hot. Add herbs and spices. Stir the ingredients. Close the patch and put it in the oven for 7-10 minutes.
Step 5
Add potatoes to the contents of the patch and add more hot salted water so that the entire contents of the patch are under water. Put the patch back in the oven and cook the roast until half cooked without stirring. After about 10 minutes, open the oven and check the potatoes. If it hasn't cooked enough, close the patch again and put it in the oven for another 10 minutes. Add the dill 2 minutes before it's done.
Step 6
Roast can be cooked without an oven. To do this, immediately put the meat, carrots and onions in a bowl with thick walls (for example, in a cauldron or cast iron), fry the contents, then gradually add herbs, spices and potatoes. After adding the potatoes, place the cauldron over medium heat and cook the roast, without stirring, until the potatoes are half cooked. After that, stir, add the missing spices, cover the cauldron with a lid and fry until tender. Add dill at the very end.
