Oven in pots with potatoes

Cooking in cast iron and pots has Slavic roots. The hostesses cooked food in the recent past in ovens, left dishes inside, and slowly languished in the heat left.

Wealthy families had two sets of pots. Some used on weekdays, others, elegant, served on holidays. The cold climate defined eating habits. Hot dishes of meat, mushrooms, game saturated the Slavs. From the second half of the 19th century, potatoes appeared on the territory of European countries and in Russia. Tubers, tasty and satisfying, became the second bread for many peoples.

With the advent of gas and electric stoves, the tradition of cooking and serving food in pots has lost its significance. You could taste the dish only in restaurants. Only by the end of the last century for cooking at home began to use pottery. Some of the old recipes have become available and popular.

Calorie dishes

Cooking in pots makes food not only tasty, but also healthy. You can reduce the energy value of a dish by reducing the amount of fat.

Calorie table meat in pots with mushrooms:

In one portioned pot, about 400 grams of the finished dish are obtained, the calorific value of which is 650 - 680 kcal.

Classic potted meat recipe

With preliminary frying and boiling of products until half-cooked, the process takes 70 - 80 minutes. Here is a list of products for cooking four servings of meat with potatoes in pots will be required.

• Wash and peel the potatoes. To get the right amount of tubers at the exit, take a third more. Wash the peeled potatoes again and chop coarsely. Leave the small tubers whole or cut in half.
• Boil potatoes in salted water until almost done, so that the structure becomes soft. From the moment of boiling, no more than 12 minutes should pass.
• Drain the potato water into a separate bowl, it will be needed later.
• Cut the meat into pieces weighing about 40 grams.
• Grind onions in half rings and fry in oil until golden brown. Add meat to it, fry for 10 minutes stirring. In the end, lightly salt and pepper to your taste.
• At the bottom of each pot, place 1/4 of the meat and potatoes. Pour the hot water remaining after boiling the potatoes. Fill each pot to the shoulders with ingredients and cover with lids.
• Place the dishes in the center of the oven. Cook for 30 minutes.
• Remove the lids, in each pot add two tbsp. l sour cream and chopped greens, return the dishes to the oven.
• Leave the dish until cooked at the same temperature for 15 to 20 minutes, and then turn off the stove.
• Let the meat and potatoes in the oven go down for 5-6 minutes and serve directly in pots on wooden planks.

Meat recipe with potatoes with mushrooms and onions

We prepare the dish in four pots.

Ingredients:

• 250 - 300 g of fresh champignons;
• 500 g of veal;
• 500 g of potato tubers;
• 90 g of onion;
• 160 ml of heavy cream or sour cream;
• 500 ml of water;
• 100 ml of oil;
• salt and spices to taste;
• 20 g of greens.

1. Cut the onion into half rings.
2. Wash the mushrooms, cut the ends of the legs and cut into plates.
3. Pour ⅓ of the oil into a frying pan and fry the onions first, and after five minutes add the mushrooms, lightly salt everything, cook for another 7-8 minutes. Transfer to a bowl.
4. Cut the beef into pieces at the rate of three to four little things per serving.
5. In a pan where mushrooms were cooked, add another ⅓ part of the oil and fry the beef over high heat until golden brown. Salt and pepper to taste.
6. Pour the meat with water and simmer until soft under the lid for 40 - 45 minutes.
7. Wash the potato, peel it, wash it again and cut into small cubes.
8. Pour the remaining oil into a clean pan and fry the potatoes until golden brown. Salt to taste in the end.
9. In each pot, put in order: meat with that juice, potatoes, mushrooms, the last layer will be cream or sour cream.
10. Bake for 35 - 40 minutes in pots under a lid in the oven at a temperature of 180 ° C.

Add chopped greens to the finished dish and serve.

Useful Tips

1. Wash new pots before use, fill with water and place in a hot oven for half an hour or an hour. This is important when the inside is not covered with glaze. Pots should be made of calcined heat-resistant clay.
2. Do not put the filled pots in a red-hot oven, but place them on hot racks with hot food. This will protect them from cracks when the temperature drops.
3. Recipes are published on the Internet where meat and potatoes are laid raw. Then count the cooking time from the moment the liquid boils. Otherwise, the liquid will evaporate before the meat and potatoes reach readiness.

What meat to choose for roasting roast with potatoes

• Pork is ideal for cooking fries with potatoes. It cooks quickly, it has light streaks of fat and few films.
• In addition to pork, you can take young lamb. The pulp of the back leg is suitable.
• If you take beef, then from an animal aged from one to three. The flesh of the shoulder blade or tenderloin is good.

Cooking recipes in pots will give the feast a festive look. Dishes turn out tasty, fragrant with the spirit of a Russian oven. You can stew meat and potatoes in a common pan, arrange in pots, add grated cheese or sour cream on top and bring to full readiness in the oven for 10 - 15 minutes. Everything is simple, but very tasty!