You will need
- - 600 grams of meat;
- - 2 kg of potatoes;
- - 2 tomatoes;
- - 150 g of cheese;
- - mushrooms – 300 g;
- - onion – 1 PC.;
- - 1000 ml cream;
- - pepper and salt to taste.
Meat in a pot with potatoes is a very hearty and delicious dish suitable for a celebration, and regular dinner. Cooking this way gives the meat and vegetables taste of the food from the oven. Pots should not be too small or, on the contrary, large. Best baked pots of medium size. Usually the ingredients for this dish is first fried in the pan. However, you can reduce the caloric value of the dish and bake in crock pot products without prior processing. The Council also need to remember those people who have problems with stomach and liver.
For cooking meat in a pot is better to use pork because it is softer. Do not take too fatty meat because food is swimming in fat after cooking. Too lean can get excessively dry. Those who do not want to use pork for this dish is to take a lamb, and also suitable for veal or young beef. Some prefer to cook in pots poultry.
Cut meat into portioned pieces and potatoes small slices. Mushrooms cut into slices, onion half-rings. Fry mushrooms with onions in vegetable oil until soft. Separately fry the meat on high heat on all sides until crisp – so all the juice will stay inside. Salt and pepper the meat during roasting.
On the bottom of the pots put the meat and cover with a layer of potatoes, pepper and salt, lay on top a layer of mushrooms and onions and also cover the potatoes – don't forget to salt and pepper. Of potatoes put a piece of butter. Next you need to put a layer of tomatoes, which you need to pre-slice. Pour in a pot 100 ml of cream and place a layer of grated cheese. Potatoes with meat need to bake in a preheated 200 degree oven for one hour. Feeding should be directly in pots.
At the discretion of the hostess you can add other ingredients. For example, you can add the meat with potatoes, eggplant, pre-soaked in salt water and obalanya in flour. You can experiment with the seasonings each time to surprise guests with new taste of familiar dishes.