Ingredients for cooking mushrooms, potatoes and meat in pots.
- Fresh pork pulp 800 grams
- Medium size potatoes 12-14 pieces
- Fresh champignons 600-800 grams
- Onions medium size 2-3 pieces
- Medium Carrot 3 pieces
- Small garlic 6-8 cloves
- Fresh parsley to taste
- Hard cheese 200 grams
- Mayonnaise to taste
- Butter 6 teaspoons
- Meat broth or pure water 400-600 milliliters
- Refined vegetable oil for frying
- Salt to taste
- Freshly ground black pepper to taste
- Main Ingredients: Pork, Potato, Mushrooms
- Serving 6 servings
Cutting board, kitchen knife, frying pan, wooden spatula, stove, kitchen paper towels, small bowl, medium bowl - 2 pieces, plate - 3 pieces, vegetable cutter, tablespoon, teaspoon, coarse grater, saucer - 2 pieces, ceramic or clay pots with lids - 6 pieces, oven, wire rack or baking sheet, kitchen potholders
Cooking mushrooms, potatoes and meat in pots:
Step 1: prepare the pork.
We thoroughly wash the pork under running warm water, wipe it well with kitchen paper towels and put it on a cutting board. Using a knife, we clean the meat from veins, films and excess fat. Now cut the component into large pieces and immediately move it into a small bowl.
Step 2: prepare the potatoes.
Using a vegetable cutter, peel the potatoes and rinse thoroughly under running warm water to remove residual soil and other dirt. Now we lay out the component on a cutting board and chop with a knife with a thin straw. Attention: formation thickness should be somewhere up to 1 centimeter. Shredded tubers are transferred to a medium bowl and for now leave aside. Let it dry slightly.
Step 3: prepare the onions.
Using a knife, peel the onion from the husk and then thoroughly rinse it under running water. Shake off the component from excess liquid and put it on a cutting board. With the same improvised inventory, finely chop the onions into cubes, and then pour them into a free plate.
Step 4: prepare the carrots.
Vegetable cutter peel the carrots and then rinse thoroughly under running warm water. Next, spread the vegetables on a cutting board and rub with a coarse grater to the state of the chips. Pour the crushed ingredients into a clean plate.
Step 5: prepare the champignons.
The mushrooms are well washed under running warm water and put on a cutting board. Using a knife, if necessary, clean the mushrooms from coarsened places on the hats and legs (especially the place of cut). Next, grind the components in pieces and transfer to a free medium bowl.
Step 6: prepare the garlic.
We put the garlic on a chopping board and squeeze lightly with a knife. Then with clean hands we clean the cloves from the husk and rinse under running warm water.
Having shaken off excess liquid, we lay out the component back on a flat surface and now finely chop the improvised inventory. Pour the crushed garlic in a clean saucer.
Step 7: prepare the parsley.
We wash the parsley under running warm water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and immediately pour it into a free saucer. Attention: if you do not really like this component in various dishes, then you can not add it here. Of course, the taste of this will change slightly, but not critical.
Step 8: prepare hard cheese.
Using a coarse grater, we grate hard cheese directly on a cutting board. At the end, pour the chips into a free plate and proceed to cooking the dish itself.
Step 9: cook the mushrooms, potatoes and meat in pots.
Pour a small amount of vegetable oil into the pan and put on medium heat. When the fat warms up well, carefully lay the pieces of pork in the container. Fry the meat on all sides until half cooked. Then the component with a wooden spatula is moved back to the bowl, trying to do this so that most of the oil remains in the pan.
We do not turn off the burner, but continue to prepare the constituent dishes. Now put the chopped mushrooms in a pan and fry them until tender golden crust. Just like meat, we put the champignons back into the bowl.
Next, fry the potatoes in a container. Attention: we can slightly increase the fire and add some more vegetable oil. Do not forget from time to time to mix the components with improvised equipment so that they are evenly cooked. When the potato straw is covered with a soft golden crust, return it to the middle bowl.
At the end, pour finely chopped onions and carrot chips into the pan. From time to time, stirring with a wooden spatula, fry the vegetables until soft. At this stage, turn off the burner and go to the second.
At the bottom of ceramic or clay pots we lay out pieces of fried pork. Do not forget to salt and pepper the meat a little. Then sprinkle with fried vegetables and finely chopped garlic. The third layer will be potatoes. We try to neatly put it in pots so that there is still free space. Sprinkle the straw with chopped parsley (optional) and lightly salt. Now put the fried champignons here, one teaspoon of butter and fill everything 1 / 3-1 / 2 cup meat broth (Pure water will also work, but I like the first option more). At the end, pour the ingredients with a small amount of mayonnaise and sprinkle with grated hard cheese.
Turn on the oven and heat it to temperature 180-190 degrees. Immediately after this, put the pots on the rack or baking sheet and bake the dish for 40 minutes. By the end of the allotted time, a cheese golden crust forms in each container. It should be so. Immediately after this, turn off the oven, and the pots with the help of kitchen gloves take out from there and set aside. Cover them with lids and let stand still 15-20 minutes.
Step 10: serve the mushrooms, potatoes and meat in pots.
Such a dish can be served at the dining or festive table directly in pots. So it remains hot and tasty much longer. By the way, mushrooms with potatoes and meat are quite satisfying, so you can easily treat your friends and family as the main dish, seizing only pieces of white bread and drinking red dry wine.
Bon appetit to all!
- before serving the dish, you can also sprinkle with finely chopped parsley;
- instead of pork, you can take lamb, beef or veal. In any of the options it will turn out tasty and satisfying;
- potatoes do not have to be cut into strips. Cubes and ordinary pieces of various shapes are also perfectly baked. In this embodiment, the thickness should be approximately 2 centimeters.