Roast at home - general principles and methods of cooking
Roast is a rather old dish, and no kitchen of the world can ascribe to itself its authorship, since a similar dish simultaneously existed in many countries, only had its own version of cooking. For example, in Russia it happened that roast is meat or poultry, cooked most often in one piece on an open fire or in an oven, i.e. surrounded on all sides by heat, hence its name. In other countries, this dish was cooked a little differently - first, the meat was fried, and then brought to readiness — they were stewed or baked in some sauce. And the meat could be cooked in one piece, or be cut into pieces. Pre it is sometimes marinated.
One way or another, but today homemade roast is fried pieces of meat or poultry, stewed in water, broth, sauce or sour cream along with greens, spices and other vegetables. Moreover, pre-frying products occurs on the stove in the pan, and further roasting or stewing - in the oven or oven. Roast at home can be cooked in pots, a cauldron, a thick-walled saucepan or a deep frying pan. The composition of its ingredients, in addition to meat, may include potatoes, onions, mushrooms, tomatoes, carrots, greens, various sauces and seasonings. Home-style roast is a hot dish that is consumed immediately after cooking, it is not customary to warm it up and prepare it for future use. Therefore, it is desirable to count the number of products so that they only have enough for one preparation.
Home-Fried - Food Preparation
Preparation of products for the dish consists of cutting individual ingredients - mushrooms, meat, potatoes, carrots, onions and frying them alternately in oil. Then they are layered in layers in heat-resistant dishes, poured with broth or water, to which mayonnaise, soy sauce or sour cream can be added, and baked in the oven.
Home Fry - Best Recipes
Recipe 1: Home Fried with Mushrooms
This is a gorgeous and very tasty dish of meat and mushrooms, baked on a baking sheet under a milk sauce with an appetizing crust of cheese. It can be served on the festive table as hot. For a homemade dinner, the proportions can be reduced so as not to leave the roast “for tomorrow”. Ingredients: 1 kg of meat, 0.5 fresh or 300g canned champignons, 6 potatoes, 2 onions, 2-3 tablespoons. sour cream, 2 tomatoes, vegetable oil for frying, 100g of cheese. Sauce: 75 g of flour and butter, a liter of milk, salt, a pinch of nutmeg.
Method of preparation
Cut the meat into medium-sized pieces, salt them, pepper and fry on high heat to form a crust. Put it on a baking sheet.
Potatoes, chopped into cubes, fry in oil almost to readiness.
Fry the onion, chopped into cubes, add the sliced mushrooms to it, and at the very end - sour cream and lightly stew. Put the mushrooms on a baking sheet on top of the meat, and above - the potatoes.
For a milky sauce in a pan, melt the butter, mix it with flour until smooth, and stir in, pour the milk in parts. Salt and add nutmeg, mix. Spread the sauce over the potato layer, sprinkle with chopped cheese. Garnish with tomato slices and bake for fifteen minutes at 180 ° C.
Recipe 2: Roast at home in a pot
Very often, at the mention of frying, an association with a clay pot appears in which it is baked. Therefore, to miss such a recipe is simply impossible. Moreover, serving dishes in a pot gives dinner a pomperity and mystery: firstly, it looks unusual and beautiful on the table, and secondly, at the sight of the pot, curiosity flares up, and I want to quickly look under the lid. The dish consists of ordinary products - meat and potatoes, which are baked under a cheese crust and decorated with slices of pickled cucumber and sour cream with greens. It turns out at home and very tasty. I would like to say about this dish: everything ingenious is simple!
Ingredients: 0.5 kg of pork (neck, goulash), 1 carrot and onion, 5 potatoes, 2 pickled cucumbers, 200 g of cheese, sour cream, mayonnaise, greens, salt, pepper, vegetable oil.
Method of preparation
Pork cut into medium pieces and throw in boiling water. Boil until half ready. In the process of cooking, salt and pepper. Do not pour too much water, even if the broth is saturated, it is still useful.
Pieces of meat lay in pots. Above - coarsely grated carrots. Next - chopped onion half rings. The last layer to put the potatoes, cut into medium cubes. In each pot pour broth from the meat. It should slightly cover the potatoes. If necessary, add and pepper. Bake for half an hour (220C). Then get the pots, sprinkle with chopped cheese and put in 1-2 tablespoons of mayonnaise. Bake another fifteen minutes. Roast ready. In each portion add a spoonful of sour cream, put a few cucumber slices, sprinkle with chopped greens and serve.
Recipe 3: Homemade Beef Roast
Roast beef will leave few people indifferent - and will pamper with its taste and feed it to the full. The meat is pre-marinated in wine, then fried and stewed. This cooking option has one peculiarity - it is baked on it, and it is cooked on the stove.
Ingredients: 0.5 kg of beef pulp, large onion, 8-10 potatoes, one carrot, 2-3 cloves of garlic, 0.5l dry white wine, hot pepper in a pod or powder, salt, bay leaf , black pepper, vegetable oil for frying, parsley (greens), turmeric.
Method of preparation
Meat cut into large plates across the fibers.
Cook the marinade. In the wine, add the onion half rings, hot pepper and salt. Put the meat in it and leave for a couple of hours.
Remove the onion from the marinade and fry in butter. Add to it coarsely grated carrots, continuing to roast.
Remove the pieces of meat from the marinade, squeeze lightly and fry for five minutes with onions and carrots. Pour the remaining marinade liquid, add a pinch of turmeric, bay leaf, salt and simmer for about twenty minutes.
Then put potatoes cut into medium cubes, add broth or water so that it covers the potatoes and simmer for another twenty minutes. At the very end of stewing add chopped parsley and garlic, boil for two or three minutes. Turn the fire off, let the stew brew a little and serve.
Roast at Home - useful tips from experienced chefs
- For roast you should not use fresh meat, because when frying it becomes tough. Enough do the meat of a young animal.