Potatoes with meat are a classic combination in their simplicity and almost trouble-free in taste.
Hearty meals of these ingredients can be counted in dozens, and with variations in heat treatment, the score will go to hundreds.
Baking in the culinary sleeve is one of the most popular ways. But not only boiled pork is prepared in this way. In a sleeve of potatoes and meat, roasts and rolls, casseroles and stews are cooked.
Potatoes with meat in the sleeve - general principles of cooking
• Peeled potatoes are cut into sticks, slices, slices or large slices.
• It is used to make mashed potatoes, from which, then stuffed with minced meat, the roll is rolled up and baked, or spread into a sleeve in the raw state.
• Meat for roasting in the sleeve with potatoes can be taken of any kind: chicken, beef, veal.
• Meat is washed with water, dried with a napkin and cut into small pieces, strips, large pieces, which are then slightly beaten off.
• Also, the meat can be baked in one piece: stuffed with garlic and prunes or marinated in advance.
• Potatoes with meat spread in layers, mix or bake, spreading the potatoes on the sleeve, and the meat in a solid piece spread on top.
Potatoes with meat in the sleeve, a simple classic recipe
Ingredients:
• six potatoes;
• small carrot;
• seasonings to meat dishes;
• two branches of cilantro;
• 200 grams of boneless beef;
• 1/2 tsp. sugar, sand;
• 10 grams of tomato paste;
• three tablespoons of sunflower oil;
• a couple of young fennel stalks.
Preparation:
1. Cut the peeled potatoes into small strips, cut the carrots into small cubes, and chop the onion into half rings.
2. Put the chopped vegetables in a bowl, add tomato paste diluted in fifty milliliters of water, sprinkle with salt, sugar and spices.
3. Pour in the seasoned vegetables sunflower oil and mix everything thoroughly.
4. Cut the meat into slices across the fibers and, having slightly beaten off, cut into small strips. 5. Add pieces of beef in a bowl of vegetables and mix again.
6. Pinch the clip on one side, place the prepared vegetables and meat in it, and pinch the other, transfer the carefully filled sleeve to the frypot with high sides.
7. In the sleeve, make several punctures and put the dish in the oven, at 190 degrees. Such a potato is cooked with meat in the sleeve for one hour.
Potato with meat in the sleeve with mushrooms
Ingredients:
• 600 grams of pulp, pork;
• ten small potatoes;
• 300 grams of champignons, fresh;
• large tomato;
• one large pepper peppercorn;
• onion;
• three tablespoons of pure soy sauce;
• a mixture of oregano, thyme and dill, dry.
Preparation:
1. Prepare all the vegetables. Cut the onion into half rings, tomatoes and pepper in small pieces.
2. Cut the mushrooms longitudinally in half.
3. From the pulp, remove excess fat, wash with water and, dried with a towel or napkin, cut into small squares.
4. Place the pieces of pork in an enamel bowl, add vegetables, season with spices, season, pour in sauce and mix all ingredients. There is no need to salt, soy sauce is quite salty.
5. Top with the sliced mushrooms and leave to marinate for forty minutes, covered with a lid.
6. Cut the potato tubers into small cubes, add to the marinated vegetables and mix.
7. Take a sleeve for baking and, having cut off the necessary length, fix it on one side, tying it up with a strong knot.
8. Put the meat with vegetables in the prepared sleeve and, tying the other end of the sleeve in the same bundle, transfer it to the brazier.
9. Preheat the oven, the temperature of the air in the oven should be at least 180 degrees.
10. Pierce the sleeve in several places with a toothpick or needle so that it will not burst under the influence of high temperature and put the pan in the oven.
11. After about an hour, turn off the oven, cut the top of the sleeve and arrange the finished potatoes and meat in deep portions.
12. Liberally pour the juice when baking and sprinkle with herbs.
Stew of potatoes with meat in the sleeve
Ingredients:
• half a kilo of potatoes, razvaristogo;
• chicken breast - 400 g;
• 400 grams of zucchini;
• 2 small carrots;
• onion head;
• two large-sized peppercorns of Bulgarian pepper;
• 150 ml low-fat sour cream.
Preparation:
1. Wash the chicken fillet with water, cut off the remaining fat and extra films and cut into small pieces.
2. Chop the onion finely with small rings, cut off the peel of the zucchini and shape into strips.
3. Finely grate the carrot with a grater, and cut the peeled pepper from the seeds into small-sized slices, and cut the potatoes into 5 * 5 * 40 millimeters of straw.
4. In a small deep plate, mix the pieces of bell pepper with sour cream, spices and salt.
5. Secure the edge of the sleeve with a special clip or tie a knot and place it on a baking sheet.
6. In a sleeve lay out an even layer of cut meat, on top of onion rings.
7. Layers on the top of the onion, spread the sliced potatoes and zucchini.
8. Cover the laid-out ingredients with a layer of finely grated carrots, and from above pour a spoonful of sour cream mixed with bell pepper.
9. Fasten the sleeve and place on a baking sheet in a preheated oven.
10. Cook forty-five minutes at 180 degrees.
Potato roll with meat in the sleeve
Ingredients:
• 1.2 kg of potatoes;
• 600 grams of minced meat, pig-beef;
• two eggs;
• 60 g sweet cream butter;
• 150 ml of pasteurized milk;
• 300 grams of onions;
• 200 grams of carrots;
• 2 tsp. finely ground salts;
• 30 grams of bread crumbs;
• 50 grams of baking flour.
Preparation:
1. Peel the whole potato, wash it with water and place it in a saucepan, sliced.
2. Fill with a half liters of filtered water, salt and, covered with a lid, cook on low heat until ready.
3. In the meantime, while the potatoes are boiling, prepare the roll stuffing. Cut the onion into small pieces, coarsely rub the carrot on the vegetable grater.
4. Place two pans with a thick bottom or with a non-stick coating on the included plate. Pour fifty grams of oil into each and heat well. 5. Put onion, coarse carrots and fry until softened in the heated oil in one pan. Remove from heat and place on plate.
6. Put the mince into another pan. When the meat is slightly roasted (it should not be dry), transfer it from the pan to the plate to the fried vegetables.
7. Drain the water from the saucepan with the cooked potatoes, and mash the potatoes with the masher.
8. Continuing to knead the potatoes, gradually pour in the melted butter and boiled hot milk. Add squirted white with a fork, whisk well with a crush. Pour the flour, mix thoroughly and put in a separate bowl to cool.
9. On the food film, laid out on a cutting board, lay out a slightly warm mashed potatoes, and flatten it with a square layer, one centimeter thick.
10. Put the chopping board in the fridge for an hour.
11. In a meat grinder with a fine grill, twist the roasted meat with browned vegetables, season with pepper.
12. Lay the filling on the cooled potato layer so that there is a couple of centimeters of free space on each side of the edges.
13. With the help of a film, wrap opposite edges of the layer to the middle, then fold it in half, putting one wrapped part over another.
14. Carefully move the rolled roll into the sleeve on the baking sheet, brush with sour cream or yolk, sprinkle with melted butter and sprinkle with breadcrumbs.
15. Fix the edges of the sleeves with clips and put in the oven to bake at the temperature of air in it 180 degrees. In half an hour the roll will be ready.
16. Cut the sleeve and leave to cool.
17. Cut the cooled roll into portions and serve, watering on top with sour cream.
Spicy potatoes with meat in the sleeve
Ingredients:
• 700 grams of veal, flesh;
• one kilogram of small potatoes;
• prunes - 7-8 berries;
• six cloves of garlic;
• 20 grams of vegetable oil;
• set of Provencal herbs.
Preparation:
1. Cut three cloves of garlic into medium-sized slices.
2. Cut the prunes in small thin pieces.
3. Wash the veal, pat dry with a disposable towel and, making punctures in the meat with a knife, chop the garlic and prunes. 4. In a small bowl, pour in the oil, add Provence herbs, salt, squeeze out the remaining garlic, mix. Rub the mixture with a piece of stuffed veal.
5. Cut the potatoes not in thick circles and mix thoroughly with the remaining mixture of Provencal herbs and vegetable oil.
6. Put the potatoes in a thick layer in the sleeve fixed on one side, put a piece of meat on top and tie the other side.
7. Shift the sleeve with potatoes and meat into a shape or frying pan without a handle and bake, placing in the oven at 200 degrees for about an hour.
French fries in the sleeve
Ingredients:
• 600 grams of chicken fillet;
• ten potatoes;
• three shallot onions;
• a small pack of mayonnaise;
• 250 grams of hard non-sharp cheese.
Preparation:
1. Thinly, cut the onion into half rings, chop the cheese roughly.
2. Cut the fillets along the fibers into pieces and slightly beat off each hammer.
3. Rub the pieces of meat with salt and pepper and put in the sleeve.
4. On the meat lay out the onion half rings.
5. Cut each potato in two, and cut into thin slices.
6. Put the potatoes in a sleeve on the onion, trying not to leave free space between the plates.
7. Sprinkle with salt and strips, apply mayonnaise and spread it with a spoon over the entire surface of the unfolded potatoes.
8. Sprinkle on top of the cheese and, securing the edges of the sleeve, gently shift to a baking sheet.
9. Preheat the oven and, putting in it a baking sheet with potatoes, cook at 200 degrees, forty minutes.
10. Cut the top of the sleeve with scissors and put it back in the oven to cook before browning.
“Drunk” potatoes with meat in the sleeve
Ingredients:
• 500 grams of pulp, in this case lamb;
• 1 kg of potatoes;
• two bell peppers;
• a tablespoon of honey, without a slide;
• a small sprig of rosemary;
• a few cloves of garlic;
• one glass of red wine.
Preparation:
1. Pour wine into a small bowl, add honey and put in a water bath so that the honey is well dissolved in the wine.
2. Pass through a press or mash garlic in a small mortar and mix it with marinade. 3. Rinse a piece of pulp under a tap in a stream of water, rub pepper from all sides with black ham and salt, put it in a bowl and pour the marinade over it.
4. Soak the meat in the marinade for at least two hours, periodically pouring the surface with it.
5. Cut along the Bulgarian pepper, remove the seeds and cut it into wide slices, and the potatoes into large chunks.
6. Place the chopped peppers and potatoes in a sleeve and clip on one end.
7. Put the meat to the vegetables and, filling the contents of the package with marinade, fasten the open side of the sleeve.
8. Gently shake the closed sleeve several times and transfer to a baking dish.
9. Cook at 190 degrees for about an hour and a quarter.
10. When serving, place the potatoes in a dish, lay around the sliced meat and pour plenty of sauce over the top of the sleeve.
Potatoes with meat in the sleeve - tricks and useful tips
• Laying potatoes with meat, cut the sleeve with a margin, and do not overfill the bag, as under the influence of high temperature, the sleeve swells with steam. If it is overfilled, it can burst and the finished dish will be dry.
• Always pierce the bag with a toothpick or needle in several places, such a trick will help prevent tearing of the package during frying.
• If you do not fasten the edges of the sleeve with a clip, but with a knot, tie it loosely, then the bag will not swell and will not burst.
• When placing a baking sheet with a sleeve in the oven, calculate the space so that the swollen sleeve could not come into contact with its walls and side panels.
