Beef with Potted Potatoes

Beef with Potted Potatoes

It is difficult to find a person who would not like roast. This dish, made from meat with vegetables in cast iron or pots, replaces both the first and second. Juicy, nourishing and fragrant, it invariably causes appetite. You can make it from any kind of meat. One of the most popular dish options is beef with potatoes, baked in pots. Since the main ingredient is not fat, the food goes moderately high-calorie, but this does not become less appetizing. You can make it according to a variety of recipes, which allows you to significantly diversify the family menu.

Cooking Features

Even the beginning hostess will be able to extinguish the beef with potatoes in pots, but for the dish to turn out to be tender, fragrant, tasty and juicy, it needs to know and take into account several important points.

  • The meat of a young cow is always more tender and cooks faster.
  • You can make roast from the meat of an adult cow, but it must be fresh. Gourmets say that the dish comes out of a frozen product less juicy.
  • If you have to use frozen meat for cooking in pots, give it the opportunity to thaw out in natural conditions, without subjecting to a sharp temperature drop. To speed up the process using a microwave or warm water in this case is impossible. It is because of improper defrosting that the product is hard and dry. If the meat is thawed in the refrigerator or at room temperature, it will not lose a lot of juice, and it will be almost as juicy as fresh.
  • In order for the beef to become soft, it needs to be stewed long. If you put it in the pots raw, which is also possible, the preparation of food will have to wait 1, 5-2 hours, or even more. If you want to spend less time on cooking, fry or stew the meat in a frying pan, and then bake with the potatoes in the oven. For baking already processed thermally beef takes about an hour.
  • It is important that not only meat but also vegetables reach the readiness. At the same time they should not turn into a mess. If the meat is laid in raw pots, the vegetables should be cut into large pieces. If the meat was pre-fried, the potatoes should be cut into medium slices or pre-cook it until half cooked. Other vegetables, too, will need to be cut into small pieces.
  • Pre-frying meat and vegetables not only shortens cooking time in the oven, but also allows you to give it a seductive aroma.
  • To prevent the ceramic pots from cracking during cooking, they are put in a cold oven and then turned on. The cooking time is measured from the moment when the temperature in the oven reaches the level indicated in the recipe.
  • For cooking pot roasts, products are poured with sauce made from tomato paste or fresh tomatoes, sour cream or cream, sometimes from mayonnaise and other products.
  • Shortly before readiness, roasts can be sprinkled with chopped greens, crushed garlic, grated cheese. This will make the dish even more tasty and fragrant.

Roast beef is served and potatoes are usually served in the same pots in which they are cooked. However, it would not be a mistake to arrange the dish on plates. This is convenient if the number of pots and eaters do not match.

Beef with potatoes and mushrooms in pots

Composition:

  • beef (ideally - tenderloin) - 0.5 kg;
  • fresh champignons - 0, 5 kg;
  • potatoes - 1 kg;
  • onions - 0, 25 kg;
  • sour cream - 120 ml;
  • water - 0, 25 l;
  • refined vegetable oil - how much will go;
  • fresh greens, salt, black pepper - to taste.

Method of preparation:

  • Wash the beef, clean it from the film. Cut into strips as for beef stroganoff.
  • Peel the potatoes, cut them into small pieces, like for french fries.
  • Wash mushrooms, pat dry. Cut into large strips.
  • Free the onion from the husk, cut it into thin half rings.
  • Divide chopped onion into two parts.
  • Heat a couple of tablespoons of butter in a pan, put half of the onion in it, let it lightly brown, add mushrooms and cook them together until the liquid evolved from the mushrooms is evaporated.
  • In another pan, fry the remaining onion, add meat to it. Salt and pepper them. Fry over medium heat for about 10 minutes, during which time the meat should be covered with a crust.
  • Lightly browns potatoes in a clean skillet.
  • Spread the potatoes in a pot, lightly salt and pepper it. Put the meat on the potatoes, put mushrooms on it.
  • Lubricate the contents of the pots with a thick layer of sour cream. Pour some hot water into each.
  • Put the pots in the oven, turn it on and wait for it to reach 180 degrees.
  • Cook at the indicated temperature for 40-60 minutes. If the dish is made from veal, less time is required, and if from the meat of a mature cow - more.

After removing the pots from the oven, sprinkle the food with chopped greens. Sprinkle stew with greens does not hurt if it is served on plates. The dish will be even more fragrant if mushrooms are replaced in the recipe with porcini mushrooms.

Roast beef and potatoes

Composition:

  • beef (fillet) - 0, 6 kg;
  • potatoes - 0, 6 kg;
  • carrots - 100 g;
  • onions - 150 g;
  • sweet pepper - 150 g;
  • garlic - 2 cloves;
  • fresh greens - to taste;
  • refined vegetable oil, water - how much will go;
  • tomato paste - 20 ml;
  • sour cream - 40 ml;
  • salt, spices, herbs - to taste.

Method of preparation:

  • Wash the beef, dry it with a napkin. Cut into cubes about 2 cm.
  • Peel the potatoes, cut them into cubes of medium size (approximately 1, 5 cm).
  • Finely chop the garlic cloves.
  • Free the onions from the husk, cut into small cubes.
  • Scrape carrots, wash, dry with a napkin. Coarsely grate or cut into strips.
  • Pepper wash, remove seeds from it. After removing the stem, cut the pepper into quarters of rings.
  • Heat the oil in the pan, put the meat in it. Fry it until liquid is evaporated from the pan.
  • Add garlic and onions. Fry them together with the meat until the characteristic garlic smell.
  • Add carrots and peppers, fry all foods together for 5 minutes. Salt, pepper, mix and put in pots.
  • Place the potatoes in a bowl, add a spoonful of butter, salt, dried herbs, and pepper to it. Stir. Put the potatoes on the meat.
  • Heat the water, pour it into the pots, filling them with liquid by about two thirds.
  • Mix sour cream with tomato paste, brush potatoes with this sauce.
  • Place the pots in the oven, heat it to 200 degrees. Cook roast for an hour. For 5-10 minutes until tender, sprinkle it with finely chopped greens.

Roast beef and potatoes, cooked according to this recipe, has a bright taste and aroma, it turns juicy and appetizing looks. Serve it to the table is best in pots.

Beef with potatoes and other vegetables in pots

Composition:

  • beef (pulp) - 0, 8 kg;
  • butter or margarine - 150 g;
  • shallots - 0, 2 kg;
  • green beans - 150 g;
  • potatoes - 0, 3 kg;
  • eggplant - 0, 2 kg;
  • tomatoes - 0, 4 kg;
  • sweet pepper - 0, 5 kg;
  • carrots - 0, 2 kg;
  • salt, ground pepper, dill - to taste;
  • water - how much will leave.

Method of preparation:

  • Grease the pots generously with butter or margarine.
  • Beef, washed and dried, cut into small cubes or strips, salt, pepper and distribute in pots.
  • Wash the eggplant, cut it into cubes of medium size, put it in a solution prepared from a teaspoon of salt and 0, 5 l of water. After 5 minutes, rinse and transfer to a bowl.
  • Peel the potatoes, cut them into medium cubes, put them to the eggplant.
  • Wash the remaining vegetables, let them dry.
  • Cut tomatoes into small cubes, carrots - into slices or quarters of circles, pepper - into quarters of rings. Put to other vegetables.
  • Cut the beans into 2 cm pieces, send to the vegetables.
  • Salt, pepper, mix vegetables, put them on meat.
  • Sprinkle with finely chopped dill. Spread the remaining pieces of oil on top.
  • Pour warm, boiled water into the pots, filling them in about half. It is not necessary to add a lot of water, as in the process of cooking the vegetables will make juice.
  • Place the pots in the oven, heat it to 180 degrees and cook the dish for 1, 5 hours.
  • When serving food to the table, generously sprinkle it with chopped onion.

This version of the dish can be called dietary. He probably will like the supporters of healthy food and those who follow the figure.

Beef with potatoes, sour cream and cheese, baked in pots

Composition:

  • beef - 0, 7 kg;
  • potatoes - 0.5 kg;
  • onions - 0, 25 kg;
  • water - 0, 2 l;
  • sour cream - 120 ml;
  • butter - 60 g;
  • cheese - 100 g;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Melt the butter, brush the pots with it.
  • Cut the prepared beef into small pieces, salt and pepper, mix.
  • Spread the meat in pots.
  • Finely chop the peeled onion, cut it into thin half-rings.
  • Peeled potatoes, cut into small cubes. Salt and season it to taste, put on beef.
  • Potted water.
  • Pour the remaining oil over the potatoes.
  • Put onion on potatoes.
  • Coarsely grate cheese, pour onion half rings with it.
  • Cover the cheese with a generous layer of sour cream.
  • Put the pots in the oven. Heat it up. Cook the food for 2 hours at a temperature of about 200 degrees.

Cheese and sour cream give the dish a delicate creamy taste, thanks to which many like it even more than traditional roast beef, potatoes and other vegetables.

Beef with potatoes and prunes in pots

Composition:

  • beef - 0, 7 kg;
  • zucchini - 0, 2 kg;
  • potatoes - 0, 4 kg;
  • onions - 0, 2 kg;
  • carrots - 0, 2 kg;
  • garlic - 2 cloves;
  • pitted prunes - 100 g;
  • water or broth - 1, 25 l;
  • dry red wine - 0, 25 l;
  • refined vegetable oil - how much will go;
  • salt, spices - to taste.

Method of preparation:

  • Wash beef, cut into small pieces. Fry until golden brown in a hot pan, greased with butter. Add to it salt, spices and half a glass of broth. Reduce heat and simmer for 10 minutes.
  • Garlic cloves cut into plates.
  • Onion, freeing from the husk, cut into small pieces.
  • Carrots, peeling, grind on a coarse grater.
  • Wash zucchini. If the fruit is mature, release it from the rind and seeds. Pulp cut into cubes of medium size.
  • Pour the prunes with boiling water, after 10 minutes, drain the water.
  • Pour oil into a clean pan. Heat it up.
  • Put onions and garlic in hot oil, fry them until a characteristic smell appears.
  • Add the carrots, fry the vegetables with it for 2-3 minutes.
  • Place zucchini with other vegetables, brown them for 5 minutes.
  • Peel and chop the potatoes into medium cubes. Spread it in oiled pots. Salt and pepper if you use water instead of broth to cook the dish.
  • Place the fried vegetables on the potatoes. Spread prunes on them.
  • Place the beef on top. It also does not interfere with salt and pepper.
  • Mix broth or boiled water with wine. Pour this mixture in pots of products.
  • Place the containers in the oven, turn on the stove. Cook the dish at 180 degrees for 1, 5-2 hours.

The pleasant sourness peculiar to this dish favorably emphasizes the taste of beef. In wine, the meat is more tender and soft, as this product softens its structure. It is not a shame to serve such roast even for the holiday table.

Beef with potatoes, cooked in an oven in a pot, can replace a full meal. It turns out nourishing, tasty and fragrant, so that it is not a shame to offer it not only to households, but also to guests.

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