Home-cooked roast is well known to everyone, and no matter what nationality you are. The recipe for this dish is known in many countries and it is not clear who belongs to the championship. But each country has its own cooking nuances. Someone roasts both meat and vegetables, some only meat. You can also stew the dish in any sauce, broth or water. Sour cream or tomato paste is also very well proven. In addition, there are many options for “quenching”. You can cook on the stove or in the oven, in a slow cooker and even on an open fire.
The choice of dishes for cooking is also very extensive. So do not think that roast is a dish exclusively in pots.
Pork - 400 grams;
Potatoes - 1 kg;
Mushrooms - 300 grams;
Vegetable oil - 20 ml;
Water - 1 liter;
Carrots - 1 piece;
Salt, pepper and other spices - to taste.
First prepare the meat. Wash it under running water, then dry with a paper towel. Cut off excess fat, if any. We cut the meat into small portions of 3-4 centimeters.
Wash and clean my mushrooms if they are too dirty. Forest mushrooms must first be boiled. Mushrooms same mushrooms, which can be eaten raw. Cut the mushrooms into large pieces so that they are not less than meat, while roasting and stewing, the mushrooms will become smaller.
Now we clean and cut the potatoes into cubes or cubes.
Carrots can be grated on the track or cut into half rings. We will not fry carrots, as the taste of the dish only wins with the carrot without additional roasting. You can add onions to the dish. But it needs to be fried in a small amount of vegetable oil.
Pour all the vegetable oil into the pan and heat well. Put the meat in the pan. On high heat, fry the pork to ruddy. Do not go far from the stove, on high heat the meat can burn. When all the pieces are already roasted, add mushrooms to the meat. Cook everything together for about 5 minutes.
Put all ingredients in a saucepan, add salt and pepper. Add water and mix. If you have broth, add it. Bay leaf, black and allspice peas, well reflect on the taste.
Simmer the roast on low heat under the lid for 40 minutes or until the meat is ready. Let the prepared dish stand for 10 minutes and do not serve the table.
Count servings - 4
Cooking time - 1 hour
Per 100 g
Kcal - 75.21
Proteins - 3.44
Fats - 4.13
Carbohydrates - 6.06