Buckwheat in a pot in the oven with meat. Buckwheat with meat and mushrooms in a pot

Many housewives fell in love with beef in pots because it takes no more than half an hour to cook, and the rest of the time the pots languish in the oven. You can choose any part of the beef carcass, and diversify the product with vegetables, grains, cereals.

How to cook beef in a pot in the oven?

Beef dishes in pots deserve to occupy the main place on the festive tables. According to the rules of cooking, the meat is cut into pieces and the bottom of small ceramic pots is laid out.

1. Cooking time may vary depending on the size of the beef pieces.
2. The meat is placed on the bottom of the pots, but if you mix all the ingredients, and then arrange them in pots, it will be much juicier.
3. To make the most satisfying dish, you should put millet, buckwheat or rice.
4. The most delicious beef in pots with potatoes, as the latter absorbs meat juice and comes out very fragrant.

Beef in pots with potatoes

It looks spectacular on the festive table and just during dinner, beef and potatoes in pots in the oven. The ingredients for the dish are the simplest ones that can be found in every store - this is meat, onions and potatoes! Beef can be replaced with young veal. The dish is being prepared for an hour and a half, but it will take only half an hour for the hostess to prepare all the elements.

Ingredients:

• beef - 400-450 g;
• potatoes - 5-8 pcs.;
• onions - 2-4 pcs.

Cooking

1. Fry the onion in a frying pan along with the meat, diced.
2. Put on the bottom of the pot. Top with diced potatoes.
3. Simmer in a preheated oven at 200 degrees for 45 minutes.

Beef with buckwheat in a pot

Fragrant buckwheat with beef in pots in the oven is a wonderful dish that stood on boyar and merchant tables back in Russia. Buckwheat can be pre-fried in a pan for 7-10 minutes, and it will be more crumbly. In order for the porridge to turn out grain to grain, you need to leave it for no longer than 35 minutes. With a sauce of tomato paste diluted with water, beef with buckwheat in pots is very tasty.

Ingredients:

• beef - 450 g;
• tomato paste - 35 g;
• buckwheat - 200-250 g;
• onion - 150-250 g.

Cooking

1. Fry the meat in a pan with finely chopped onion. Put the contents of the pan on the bottom of a large pot, then washed buckwheat.
2. Dilute tomato paste in a liter of water. Pour into a pot so that the gravy covers the buckwheat and meat by 1.5 cm.
3. Leave in the oven for 25-35 minutes.

Chanakhi in pots with beef - recipe

Beef chanakhi in pots is a sumptuous aromatic dish prepared according to Georgian traditions. The meat component of the classic recipe is lamb, but those who do not like the pungent smell of this meat can take no less appetizing beef. You can experiment with vegetables, white beans for the dish are boiled separately. And if you want something original, then instead of potatoes, beef in a pot in the oven is served with chestnuts.

Ingredients:

• meat - 300 g;
• onion - 1 pc.;
• eggplant - 1 pc.;
• sweet pepper - 1 pc.;
• potatoes - 150-250 g;
• tomato - 1-3 pcs.;
• coriander, garlic, hot pepper, spices - to taste.

Cooking

1. Chop meat and vegetables. Put everything in a pot.
2. Add a couple cups of water.
3. Simmer for up to two in the oven until the beef is tender.
4. Sprinkle top with tomatoes and onion rings.

Roast beef in pots

It does not require much effort from the hostess home-style roast beef in pots. A fragrant dish is obtained from the fact that the components are pre-fried in oil. If you put chopped tomatoes on top, they will give juice, making the roast more tender, soft. From above, you can sprinkle with dill or a mixture of other herbs: marjoram, oregano, parsley.

Ingredients:

• meat fillet - 230 g;
• potatoes - 150-180 g;
• mushrooms - 100 g;
• vegetable oil - 50-75 g;
• tomato - 150-200 g;
• onion - 120 g.

Cooking

1. Fry meat on medium heat for 10 minutes, and potatoes in another pan.
2. Cut mushrooms and tomatoes separately.
3. First, put the potato component in the dishes, then the meat, after the mushrooms and tomatoes.
4. Beef baked in a pot is poured with a liter of water and poured with sour cream. Baked for 25-35 minutes.

Azu from beef in pots in the oven

Azu - beef with vegetables in a pot (originally cooked with horse meat according to the Tatar tradition). Many people replace horse meat with more affordable beef; dry ginger, ground black or white pepper can be added as spices. The original recipe contains pickled cucumbers, which can be replaced with pickled ones if there are no salty ones. Tomatoes are good to take in their own juice, then you get beef in pots much juicier.

Ingredients:

• beef - 260-300 g;
• potatoes - 4-6 pcs.;
• tomatoes - 250 g;
• garlic - 2 heads;
• pickled cucumber - 120-140 g;
• onion - 60-100 g;
• vegetable oil - to taste.

Cooking

1. Cut the meat into small pieces and fry in oil (quantity - to taste).
2. Add finely chopped cucumbers and onions to the pan.
3. Put the resulting mass on the bottom of the pot. Fill with chopped potatoes.
4. Place chopped tomatoes on top. Salt, pepper to taste.
5. Bake 30 minutes.

Beef goulash in a pot in the oven

Goulash is beef stewed in a pot in the oven, fried in fat or lard, with lots of onions, tomatoes and sweet paprika. This is a traditional dish of Hungarian cuisine, but this dish is also loved in Czech and Viennese cuisines. This simple peasant dish has become famous all over the world, and it may well decorate the festive table. You can season with sour cream, sometimes such beef in pots is seasoned with red wine and garlic.

Ingredients:

• beef - 450 g;
• potatoes - 0.5 kg;
• onion - 1 pc.;
• paprika - 1-2 pcs.;
• tomatoes - 3-4 pcs.;
• garlic - 4 cloves.

Cooking

1. Fry the meat, remove, and fry the onion in fat. Mix with meat. Put in a pot.
2. Put potatoes on top, a layer of chopped paprika, tomatoes.
3. Keep in the oven for 45-55 minutes.

Pilaf with beef in a pot in the oven

Rice with beef in pots turns out to be much juicier than cooked in a pan or in a duck, because in such a dish all the juice from the meat is preserved and absorbed by vegetables and rice. It will turn out even tastier if you cover the top of the pot with foil, pressing it tightly against the edges of the ceramic dish. With basmati rice, it will turn out much more crumbly.

Ingredients:

• carrots - 2 pcs.;
• beef - 400-450 g;
• onion - 1 pc.;
• garlic and other spices - to taste;
• rice - 400-450 g.

Cooking

1. Fry beef until crispy. Add chopped carrots, spices, onions.
2. Place the ingredients in the bottom of the pot. Top with rice.
3. Pour 2 cm of water on top, add spices. Leave in the oven for an hour.

Beef in pots with potatoes and mushrooms

A universal festive hot option is beef with mushrooms in pots. You can take any forest mushrooms, or you can take fragrant champignons. Mushrooms from cans (for example, pickled boletus) are also suitable. Instead of sour cream dressing, mayonnaise works well (the same amount).

Ingredients:

• beef - 400-450 g;
• potatoes - 4-8 pcs.;
• onions - 3 heads;
• mushrooms - 350-400 g;
• sour cream - 7 tbsp. l.;
• vegetable oil 2 tbsp. l.

Cooking

1. Onion cut and fry.
2. Leave one half in a pan and fry with mushrooms. Mix the other half with chopped meat and also fry.
3. Put meat on the bottom of each pot, then mushrooms, potatoes on top (you can first “brown” it in a pan) and a spoonful of sour cream. Leave for an hour in the oven.

Beef with prunes in a pot

Beef with prunes in pots in the oven is a wonderful tender dish, not greasy and healthy, because cooking oil is not needed at all. Dried fruits are best taken without pits. In addition to standard vegetables - carrots and onions, you can supplement the contents of the pot with sweet paprika. Carrots can be grated on a coarse grater, but they are also juicy and good when cut into large circles. Beef with prunes in pots is not filled with a lot of water - you need 100-200 ml.

Ingredients:

• beef - 550-650 g;
• prunes - 150 g;
• potatoes - 650-700 g;
• carrots - 150-200 g;
• onion - 150-250 g.

Cooking

1. Chop all the ingredients, mix and sprinkle with spices.
2. Put in a pot, pour 100 ml of water and bake for 30-45 minutes.

Beef liver in a pot

Beef liver in a pot in the oven is an incredibly tender dish, and it requires a minimum amount of food to cook, you can prepare all the components in 15 minutes. The dish is traditionally dressed with heavy cream, but they can be replaced with 25% sour cream. The amount of onion can vary according to taste. Garnish can be potatoes, rice or crumbly buckwheat porridge.

Ingredients:

• beef liver - 350 g;
• onion - 150-250 g;
• cream - 100-130 g;
• flour - 1-2 tbsp. l.

Cooking

1. Clean and rinse the liver, cut it into large pieces.
2. Dip each piece in flour and place on the bottom of the pot.
3. Sprinkle chopped fried onion on top.
4. Salt the cream and pour all the contents.
5. Bake 30-40 minutes.
   

If you think that buckwheat with pork is a banal recipe that cannot surprise anyone, you are mistaken! By preparing this ordinary dish in clay pots, you can get a truly “magic” result. The reason for this is manufacturing technology.

Buckwheat in a pot in the oven is saturated with a unique aroma and acquires a delicious taste. And the vegetables added in the process successfully complement the finished “composition”. Is it hard to believe? Then try cooking!

Ingredients:

• buckwheat - 1 glass;
• drinking water - 2 glasses;
• pork - 500 g;
• bulb - 1 pc.;
• carrots - 1 pc.;
• celery stalk (optional) - 1 pc.;
• vegetable oil - 1-2 tbsp. spoons;
• salt, spices - to taste;
• fresh parsley (for serving) - a few sprigs;
• butter - 10 g.

1. Pre-washed pork cut into small cubes or strips. Sprinkle with salt, season with pepper, as well as your favorite spices. We leave for 10 minutes.
   
2. At this time, prepare auxiliary ingredients. Having removed the top layer from the carrots, cut the bright orange root crop into thin slices, or rub it with medium shavings. Finely chop the peeled onion and celery.
   
3. Heat up a frying pan with a tablespoon or two of vegetable oil. Put the meat pieces on a hot surface, fry over moderate heat until golden brown.
   
4. Then we place the half-finished pork on paper napkins, getting rid of excess fat, and send the vegetable platter to the freed surface of the pan, sautéing the ingredients until golden brown.
   
5. Now it remains to distribute the prepared components in pots. First of all, we lay the meat, leaving room for buckwheat and vegetables. Next, cover the pork with a mixture of onions, carrots and celery. We wash the buckwheat groats several times with water, and then, draining the excess liquid, we send them in pots. Do not forget to leave free space, as the volume of buckwheat during cooking will approximately double!
   
6. Fill the buckwheat with drinking water, then cover the pots with lids and send them to a hot oven. The optimum temperature is 180 degrees. Buckwheat in pots with pork will be completely ready when all the moisture has evaporated. On average, this will take 40-50 minutes.
   
7. We throw a piece of butter into the already prepared hot porridge, add a few leaves of washed fresh parsley. We serve a freshly prepared dish right in the pots, additionally offering vegetables or any pickles.
   

Buckwheat in a pot in the oven is simply amazing, with a pleasant aroma and a “seductive” appearance! Enjoy your meal!

Calories: Not specified
Time for preparing: Not specified

Portioned ceramic pots are still an amazing thing! And very useful at home. Firstly, at a low cost, they can replace a whole set of expensive dishes, secondly, no other dishes can be compared with them in terms of versatility of use, and thirdly, everything turns out delicious in pots and a minimum of effort is spent on cooking. The list of all the advantages is long, and if you have not yet acquired ceramic baking pots, be sure to do so in the near future. And we will offer you a variety of recipes for cooking dishes in pots.
Here is one of them - meat with buckwheat in pots in the oven with vegetables. If you have a cool attitude towards you, and if possible you try to replace it with another side dish, the pots will help to fix everything here. Buckwheat porridge with meat cooked in pots has a completely different taste, the meat turns out to be the most tender, the buckwheat is tasty and crumbly, with bright splashes of stewed vegetables. And at the same time, the cooking process itself is extremely simple.

Ingredients for two 600 ml pots:

- pork of moderate fat content (neck or shoulder part) - 300 gr;
- dry buckwheat - 2/3 cup;
- carrots - 0.5 pcs (large or 1 small);
- onion - 1 large onion;
- sweet pepper (optional) - 0.5 pcs;
- tomatoes - 2 pcs (or frozen sliced);
- salt - to taste;
- vegetable oil - 3 tbsp. spoons;
- ground black pepper - 2 pinches (to taste);
- water (boiling water) - 2 cups.

How to cook with a photo step by step

We clean the meat from films, cut off excess fat (this is at your discretion), cut into portions, not very finely.

Salt, pepper. Leave for 10 minutes to soak in spices.

At this time, we wash the buckwheat, freeing the cereal from impurities, litter and other contaminants. Pour half a glass of cold water into clean cereal, let it swell a little.

We clean the vegetables: cut off a thin layer of skin from the carrots, remove the husk from the onion, cut the carrots into cubes, onions into half rings (or finely - as you are used to).

Peppers and tomatoes cut into small cubes. If there are no fresh vegetables, use frozen tomatoes and diced peppers to cook buckwheat with meat in a pot in the oven.




Back to meat and vegetables. Pork has had time to soak in salt and pepper, you can start frying. Pour oil into a hot frying pan, after half a minute put the onion, fry until the onion is transparent or brown it a little. During frying, the onion will give off its aroma to the oil and soften.






Add the meat, fry over medium heat for 10-12 minutes, until the pork is browned. Reduce the heat, pour in a third of a glass of water, simmer for 15 minutes until the liquid and meat juice evaporate.

Add carrots to meat. We spread the pieces of pepper, after a minute we pour the tomatoes cut into pieces. Fry for two to three minutes until the tomato juice evaporates (tomatoes need to be fried for a contrasting taste).

Now there are two options for further cooking. First: pour buckwheat into a pan with meat and vegetables, mix everything and sweat buckwheat in a pan for several minutes so that the grits absorb the oil.

Transfer to pots, filling them about halfway.

Pour boiling water, one pot needs 2/3 cup of boiling water. Salt to taste. The second option: put meat with vegetables on the bottom of the pots. Close with a portion of buckwheat. Pour boiling water, salt. Choose the method that seems most suitable to you. The recipe uses the first option.

We put pots with buckwheat, meat and vegetables in a hot oven. We cook for 40-45 minutes at a temperature of 170 degrees. At the end of cooking, we take out, we try the cereal for softness, and the meat for readiness. Buckwheat should become fluffy, steamed, and the meat should be soft and easy to separate into fibers when pressed. If there is water or meat juice at the bottom of the pot, remove the lids from the pots, in two or three places we pierce the buckwheat porridge with a spoon to the bottom. Place back in oven and cook until liquid has evaporated. After cooking, leave the pots with buckwheat and meat in the oven, let it gradually cool down and infuse.




Serve to the table as prepared - in pots, or put the contents of the pot on a serving plate. Pickled or pickled cucumbers, pickled peppers are well suited to buckwheat porridge with meat. If you have these or other blanks for the winter in stock, take them out and bring them to the table. Bon appetit!




Author Elena Litvinenko (Sangina)

Hello dear visitors!

I really like to cook various types of porridge for my home. The most useful is undoubtedly buckwheat. I think a lot is known and written about its nutritional value. No wonder this porridge is present in many diet tables, of course, we are not talking about fashionable and dangerous modern methods of losing weight, but about medically proven nutrition systems.

But in the usual boiled form, this dish has a significant drawback. The negative side is dryness and dimness of taste. You understand, if an adult, and even not everyone, can somehow be persuaded to eat in this way, then with children you definitely have to turn on your imagination.

Today's recipe is a great solution. The dish turns out to be fragrant, very juicy, with a rich and pleasant taste and at the same time dietary and healthy. In addition, active actions will take no more than half an hour.

And today on the Pro Vkusnyashki website I will share this wonderful recipe with you, everything is supplemented with the most detailed instructions and step-by-step photographs.

I suggest starting...

Nutritional value of the dish per 100 gr.

BJU: 7/5/24.

Kcal: 148.

GI: medium.

AI: medium.

Time for preparing: 20 minutes active + 1-2 hours for cooking meat + 45 minutes in the oven.

Servings: 2 pots (1.5 kg) .

Dish ingredients.

• Buckwheat - 200 g (1 tbsp).
• Butter mushrooms - 200 g.
• Beef or lamb or pork on the bone - 0.5 kg or pulp - 300 g.
• Carrots - 300 g (2 pcs).
• Onion - 100 g (2 pcs).
• Garlic - 10 g (3-4 cloves).
• Butter - 10 g.
• Sunflower oil for frying - 20 ml (1-2 tablespoons).
• Salt - 12 g (1 tbsp).
• Bay leaf - 2 pcs.
• Peppercorns - 5-6 pcs.
• Water - 1 l.
• Greens, spices - optional.

Recipe of dish.

Let's prepare the ingredients.

Wash vegetables, herbs and meat.

Onions, carrots and garlic are peeled.

Forest mushrooms are cleaned of impurities and films, then washed. Rinse store mushrooms with water.

We sort the buckwheat groats, if necessary, and rinse under running water until the liquid becomes clear.

First you need to boil the meat.

Put a pot of water on the highest heat. We also put meat (0.5 kg) there. There should be enough liquid to completely cover the animal product, but not more than 1-2 cm above its level.

Then add carrots (1 pc), onions (1 pc), salt (1 tsp), a couple of bay leaves and a few peppercorns to the dishes.

We wait for the formation of foam on the surface and immediately remove it.

When the liquid boils, reduce the heat to medium (4 out of 9) and cook the meat almost until tender. Depending on the type of animal product, the cooking time may vary: for beef and lamb - about 2 hours, for pork - about 1 hour.

While the meat is cooking, prepare the rest of the ingredients.

Coarsely cut the mushrooms and lightly fry in a dry hot frying pan until the moisture from this product evaporates (2-3 minutes).

Chop the onion into small cubes.

Fry the vegetable, stirring occasionally, until golden brown in a hot frying pan with oil (2-3 minutes).

We cut the carrots into large cubes, and, like onions, we heat them (2-3 minutes).

We take out the boiled meat from the broth, cool a little and disassemble it into fibers.

Let the oven heat up to 180 C.

All ingredients are prepared, you can put them in a pot.

First, put buckwheat (1/2 tbsp) in earthenware, then meat (100-150 g each).

Add salt (1/3 tsp), chopped garlic (1-2 cloves) and spices (optional).

After the specified time, we take out the finished dish from the oven and serve it to the table directly in earthenware.

If you are afraid of getting burned on a pot, it is better to transfer the cooked dinner to a regular plate. If desired, buckwheat with meat can be sprinkled with finely chopped herbs and flavored with sour cream.

Bon appetit!

How fun meat-eaters live, so many dishes can be prepared from meat. And fried, and boiled, and baked. Well, of course, baked and stewed meat is much healthier than fried meat, and it tastes just as good. Today I propose to cook meat in pots, where it will turn out both baked and stewed. Why stew you ask? Yes, because we will add vegetables, mushrooms and delicious sauces to the meat. There will be so much juice and broth that the meat will be soaked and stewed through it.

It is the combination of different ingredients that makes this dish so delicious. And it's easy to find something for every taste. Someone with mushrooms, and someone with buckwheat, and my favorite is meat in pots with potatoes. Very filling but amazingly delicious. You don’t eat such a dish every day, but on weekends and holidays you just need to indulge. By the way, for receiving a small number of guests is also an ideal option.

Another big plus of this dish is that it is very self-prepared. After a little preliminary preparation of the ingredients, everything is stacked in layers in pots and sent to the oven for a period of half an hour if you bake chicken, up to an hour and a half in the case of beef. That is, there is a lot of free time, and lunch or dinner is truly royal.

What I like the most is when the same dish can be prepared in different ways. After all, even the order of the layers will be important and the taste and speed of cooking depends on it. Meat in pots can be the very first layer at the bottom if it is laid raw, and maybe at the top, when we previously fried it.

Pots in the oven with meat and potatoes - the easiest recipe

The easiest and most straightforward recipe for cooking meat in a pot. But in my opinion, this is only its big plus, because the taste is excellent, and it will take very little time to prepare. A classic combination of meat, potatoes and some vegetables for flavor. The simplest: onions, carrots and garlic. It's easier to imagine.

You will need (for 6 pots per l.):

• pork (neck, shoulder) - 600 gr;
• potatoes - 1 kg;
• onions - 2 pcs;
• carrots - 2 pcs;
• garlic - 3-4 cloves;
• milk - 600 ml;
• butter - 60 gr;
• vegetable oil - 2 tablespoons;
• bay leaf - 6 pcs;
• black pepper and salt to taste.

Cooking:

1. Wash a piece of fresh pork and pat dry with paper towels. Cut it into pieces of medium size, about 3-4 centimeters side by side. Or a little smaller than a barbecue.

2. Cut the peeled onion into small cubes. To prevent tears from flowing from the smell, pour ice water over the onion before slicing.

3. Cut the carrots into halves of rings 2-3 mm thick. It is not worth cutting too thin, otherwise the carrots will boil too much when stewing in a pot.

4. Heat up a frying pan with vegetable oil. Now put the chopped meat in it and lightly fry. It is necessary that a light crust is formed, which will seal all the meat juices inside the pieces. It will also give a brighter taste to the cooked meat. You should not fry too much, but you can brown it to golden barrels.

5. Add the onion to the meat during the frying process, let it fry a little, just a couple of minutes. After that, put the carrots in the pan. Stir. Salt and pepper the resulting mixture, fry a little for 1-2 minutes, and then simmer under the lid for another 3 minutes.

6. At this time, cut the peeled potatoes into large cubes. make the size of the pieces so that it is convenient for you to eat. But do not make them larger than meat, a little less is better so that all products are cooked at the same time.

7. Take a large deep bowl and pour the chopped potatoes into it. Now add the meat from the pan along with the vegetables. Salt lightly, as our potatoes are not yet salty. And stir.

8. Prepare the pots for baking the dish. Spread the resulting mixture of potatoes with meat in each pot, evenly. With a pot volume of liters, you get 6 full pots. Pour 100 ml of hot milk into each pot. The liquid should be about half a pot.

9. Now add a piece of butter and a bay leaf to the top. After that, cover the meat in pots with a lid and place in an oven preheated to 180 degrees.

10. After about 40-50 minutes, check the potatoes and meat for readiness. If they are ready, then put a peeled garlic clove in each pot. Cover with a lid and place back in the oven to roast for 15 minutes. Turn off the oven, the residual heat is enough.

Ready-made meat with potatoes can be served directly in pots, or you can put it on a plate. Homemade preparations, for example or, go very well with this dish.

In this recipe, roast in pots will turn out not only tender and soft, but also amazingly tasty. The whole secret in cooking is that all the ingredients will be slightly fried in a pan before baking in pots. Perhaps this is not the healthiest way, but the result is so delicious that you want to forget about proper nutrition, even for a short time. The cheese crust on top of the contents makes eating such meat in a pot also a pleasure comparable to opening a gift, or the pleasure of julienne, which we all love so much.

It will take 4 pots of 0.5 liters each:

• pork (neck) - 800 gr;
• potatoes - 800 gr;
• mushrooms (champignons or forest) - 500 gr;
• sour cream - 4 tablespoons;
• butter - 20 gr;
• carrots - 1 pc;
• onions - 2 pcs;
• tomato - 1 large;
• meat broth - 200 ml (can be replaced with water);
• peppercorns;
• Bay leaf;
• vegetable oil for frying;
• salt and ground black pepper to taste;
• fresh herbs for serving as desired.

Cooking:

1. As I wrote just above, all the ingredients of this pot roast will be fried in a pan. Let's start with pork. So that the meat does not turn out dry, I do not recommend that you take pieces of ham or carbonade for this dish, they are very dry and will still remain harsh and fibrous when stewing. To make the meat tender, take something that is slightly fatter, best in thin layers or marbling. The neck is best, although large pieces of fat are best cut off from it.

Cut the meat into cubes and put on a hot frying pan to fry. It is necessary to achieve a golden crust on all sides, but do not overdry the meat. Inside, it should remain juicy, so temperature is important.

2. Next, prepare the mushrooms. Forest mushrooms must first be washed well, and then boiled, depending on the type of mushroom. Then fry until browned. Mushrooms or oyster mushrooms are easy enough to fry. To do this, cut them into large pieces so that they are felt in the finished roast, because they are very fried. And then fry them in oil until fully cooked.

3. Peel the potatoes and cut into large cubes. It also needs to be fried a little, until ready to do this is not necessary, only to brown a little. Fried potatoes, like meat, will add great flavor to the dish.

4. Now you need to make a frying of vegetables. It will include onions, carrots and tomatoes. Chop the onion very finely with a knife, grate the carrots on a medium grater. Tomatoes need to be peeled and cut into small cubes. First, put the onion in the heated oil in a frying pan, lightly fry, add the carrots and fry until it softens a little. Then put the tomato and simmer everything together for another 2-3 minutes. The roast is ready.

5. It's time to collect the filling of the pot from the semi-finished ingredients. First, put half a bay leaf and 3 peppercorns on the bottom. Then lay out the first layer of potatoes to cover the bottom. The next layer of meat, put about a quarter of what was cooked.

After the meat, put 3 tablespoons of vegetable frying. Top with another layer of potatoes to cover the roast. Now pour in about 70-80 ml of water or broth. And cover the top with a layer of grated cheese. It will become a delicious and fried crust.

6. It's time to send the meat in the pots to the oven. Cover all pots with a lid and arrange on a baking sheet. Put them in a cold oven and only then turn it on 180 degrees. It will take approximately 45-50 minutes to bake.

Delicious meat in pots with mushrooms, potatoes and cheese is ready. Let it cool down a bit and set the table. Bon appetit!

Delicious meat in Bulgarian pots with pumpkin - step by step video recipe

Meat in pots is prepared in many countries, but they add their own flavor to it. It is made with local products and vegetables. For example, in this Bulgarian recipe, sweet pumpkin and bell pepper appear, as well as beans and peas. The combination is amazing. Delicious baked beef and an explosion of vegetable flavor, but no potatoes. Delicious and delicious. Be sure to try this roast. I have never regretted for a minute that I found and tried this recipe. It is especially appropriate when the pumpkin harvest season is approaching. After all, fresh is the best.

Here's a tasty treat for you.

It is not necessary to cook meat with a very large variety of vegetables, but even with ordinary potatoes and onions it can be boring. I suggest adding eggplant to this recipe. The fresh vegetable beloved by many is sold almost all year round, thanks to suppliers from the south and greenhouses. Buy a few eggplants for this dish, or save a couple of things after you have prepared a delicious eggplant salad for the winter.

Can be cooked with beef, pork or turkey meat. It will turn out delicious with chicken, choose the type of meat that you like the most. The recipe is almost universal. And I'll tell you how to cook with beef.

You will need for 3 pots:

• beef (tenderloin, shoulder blade) - 600 gr;
• potatoes - 3-4 pieces;
• onion - 1 pc;
• eggplant - 2 pieces;
• garlic - 2 cloves;
• fresh herbs - 1 small bunch;
• salt and black ground pepper to taste.

Cooking:

1. To begin with, we will clean and cut all the ingredients of the future dish. Potatoes and onions should be cut into cubes. Wash the meat and cut into small pieces, but larger than potatoes. Peel the eggplant, if desired, and leave the skin on. Cut them into half circles.

2. Brown the meat first. If you have beef, then put it in a preheated pan with oil and fry, stirring, for 15 minutes. Pork is enough to fry for 10 minutes, until golden brown. The pan must be very hot. Salt and pepper the meat while frying.

3. Eggplant at this time can be fried in another pan. The purpose of frying is a ruddy crust on both sides. Saute the onion in oil until it is slightly golden.

4. Now it's time to lay the semi-finished ingredients in layers in pots. Put chopped potatoes on the bottom, salt it, then a layer of onions. The next layer is meat and eggplant. Then more potatoes. Alternate all layers until the pots are full.

5. Pour 50 ml of water into the filled pots. Close the lids and place in a cold oven. So the pots will heat up gradually and not crack. Turn on the oven at 180 degrees and bake for about 45-50 minutes. Readiness check for taste.

While the pots are baking, finely chop the garlic and herbs, mix them. 5-10 minutes before readiness, take out the pots and put a little greens with garlic in each. Close and bake for another 5 minutes.

Remove the finished pots from the oven, cool slightly and can be served with tolu.

How to cook meat in a pot with buckwheat and mushrooms in sour cream sauce

Meat in a pot with buckwheat, I think, is one of the most delicious alternatives to stir-fry with vegetables. And satiety and meals are complete and not dangerous for the figure. Buckwheat is not only tasty, but also useful to everyone without exception. Mushrooms, in our case champignons, will only emphasize the taste. After all, both meat and buckwheat go well with them.

You will need:

• meat (pork, beef) - 500 gr;
• buckwheat - 200 gr;
• champignons - 400 gr;
• sour cream - 200 gr;
• onions - 2 pcs;
• green onions - a few arrows;
• salt and pepper to taste.

Cooking:

1. When you cook meat in pots, it is best to fry it a little before that. This reduces the cooking time and the rest of the ingredients do not overcook. This is the best place to start. Cut the meat into medium-sized cubes and fry in vegetable oil. As soon as the meat turns gray and begins to blush, reduce the heat, cover and simmer for 20 minutes.

2. Then cut a quarter of the onion into rings or cubes and send it to the meat. Fry them together for a bit until the onion becomes translucent.

3. At this time, you can cut the mushrooms. You can cut them in half, and then into plates or quarters if the mushrooms are small. Send the mushrooms to the pan with the meat and onions and mix. Simmer further together for about 5-7 minutes.

4. Put the sour cream in the pan and stir. Lower the heat so that the sour cream does not boil much. Add salt and pepper and finely chopped green onions. Mix everything and remove after 2-3 minutes of stewing.

6. And now we fill the pots. Take dry buckwheat and put 4-5 tablespoons on the bottom of each pot. Fill the rest of the space with the stuffing of meat and mushrooms in sauce. At the end, pour water into each pot so that the meat is barely covered. Buckwheat will absorb most of the water during baking, so the roast will not be liquid.

7. Cover the meat in the pots with lids and place in the preheated oven for 45 minutes.

Ready-made meat with buckwheat can be served both in a pot and on a plate. Decorate with herbs to your liking. Bon appetit!

This recipe may seem unusual to you, but I really like it for this reason. Meat and beans, vegetables and walnuts. Already sounds delicious. It is worth trying and making your own opinion about this dish. But I'm pretty sure it will be positive.

Unlike previous recipes, here we will not pre-fry anything. Everything will be healthy, baked and absolutely harmless. Delicious at the same time, so you can’t drag it by the ears. It's all about spices and walnut sauce.

You will need:

• pork (better neck) - 600-700 gr;
• beans - a glass;
• potatoes - 2-3 pieces;
• carrots - 2 pcs;
• sweet pepper - 1 pc;
• onion - 1 pc;
• walnuts - 100 gr;
• fat cream - 150 gr;
• zira and ground coriander - 0.3 teaspoon each;
• fresh parsley and cilantro (optional)
• salt and pepper.

Cooking:

1. Prepare all products for baking in a pot. Soak the beans in cold water for a few hours ahead of time to swell them. Cut the meat into large cubes. Peel potatoes and carrots.

3. Put the meat on the bottom of the pot. Immediately divide it into as many equal parts as you have pots to get the same amount.

4. Put the potato cubes and carrots in the next layer.

6. Peel the sweet pepper from the seeds and cut into cubes. Put the top layer in a pot. All these ingredients should almost completely fill it. Pour about 100 ml of water into each pot. Salt and pepper.

7. Now let's prepare the nut sauce. To do this, chop the walnuts in a blender, but not into dust, but crumbs. You can crush the walnut with a rolling pin or mortar. Place in the bottom of a dry casserole or frying pan and fry a little until the orichi starts to crackle.

8. Pour cream over lightly browned nuts, stir and remove from heat after 2 minutes. Cream should not boil. Add seasonings to the sauce.

9. Divide the sauce evenly among the pots. Pour it on top. Now you can cover them with lids and put in the oven to bake at a temperature of 180 degrees, for about 1 hour.

Readiness is determined by the softness of the potatoes and meat. Sprinkle the top with fresh herb mixture.

Serve hot. Fine meat in pots is ready, urgently call everyone for dinner. Bon appetit!