Meat casserole with vegetables

This dish is prepared quickly and it turns out very juicy thanks to the vegetable layer. If you want to lower the calorie casseroles, eliminate the cheese from the recipe.

You will need:

- 500 g minced meat (mixture of beef and pork);
- 1 small onion;
- 4 large potatoes;
- 1 small zucchini;
- 150 g of cheese;
- freshly ground black pepper;
- vegetable oil.

Onions chop and fry in hot oil until Golden brown. Add the cooked beef and fry it until done, breaking up lumps with a spatula. The sunflower meat.

Potatoes peel and cut into very thin round slices. Zucchini grate on a grater. Protiven grease with vegetable oil, put the potato plastics in the form of scales. The sunflower potatoes and cover with a layer of meat. On top put the grated zucchini, salt them, sprinkle with freshly ground black pepper. Place the casserole in the oven, preheated to 200oC. Cook the dish until potatoes get soft. Remove the casserole and sprinkle it with grated cheese and again put in the oven for 5 minutes. Serve with a green salad.

Meat with potatoes and mushrooms

A simple and delicious dish for lunch or dinner - meat with mushrooms and potatoes, baked in pot.

You will need:

- 800 g lean pork meat;
- 10 potatoes;
- 700 g mushrooms;
- 2 large carrots;
- 1 big onion;
- a bunch of parsley;
- 200 g of cheese;
400 ml beef broth;
- 200 ml cream;
- freshly ground black pepper;
- vegetable oil for frying.

Wash the pork and dry on paper towels. Cut the meat into cubes and sauté in hot oil. Put it in a plate and keep before serving warm. In the same pan, fry the mushrooms, sliced plates.

Slice onions into thin half-rings, carrots grate. Saute vegetables in butter until tender, salt them. Potatoes peel and cut into strips. At the bottom of ceramic pots put fried vegetables with mushrooms, on top place the meat, potatoes and mushrooms. Pour each serving with salted broth, put the sour cream and grated cheese.

Close the pot lid and place in oven preheated to 180oC. Cook the dish for about 40 minutes. Then turn off the oven and let the pots stand in the heat for another 15 minutes. Serve, sprinkle each serving with freshly ground black pepper and finely chopped parsley. With this dish harmonizes the salad of fresh or pickled vegetables.