09.09.2018

This dish is served in portions, looks very nice, does not require additional decorations. Cooking it is a pleasure! Nothing smokes or burns. And most importantly, it tastes amazing! Today our recipe is beef in a pot in the oven!

Not all housewives like to mess with beef, as it often turns out tough. But if you use the right recipe, then beef in a pot in the oven can be cooked without additional ingredients. The meat will be steamed, saturated with the aroma of spices and will turn out very juicy and tender, even without pre-soaking.

Ingredients:

• beef tenderloin - 500-600 g;
• salt - 2 tsp. spoons;
• olive oil - 1 table. a spoon;
• dried herbs - 1 tsp. a spoon;
• seasonings for meat - 1 tsp. a spoon;
• onion turnip - 6 heads;
• mustard - a teaspoon;
• sour cream - 200 g;
• flour - 1 teaspoon.

Advice! You don't need to cut off the fat. It will release the juice and make the meat juicy.

Cooking:

Classic roast, but in a special way!

If you need to quickly and without much hassle to prepare a dish for a festive feast, then pots of beef and potatoes in the oven will help you out. To add originality to this traditional combination, use green beans.

Ingredients:

• beef pulp - 600 g;
• green beans - 150 g;
• potatoes - 5 tubers;
• bulb - one;
• tomatoes - 1 piece;
• butter - 2.5 tablespoons;
• salt;
• vegetable oil - 2 table. spoons;
• hot peppers.

Cooking:

For a family dinner and more: beef plus vegetables

An ordinary dinner with family can be turned into a real holiday if you serve beef in a pot with vegetables in the oven, because this dish looks very picturesque. At the same time, the food itself turns out to be light, since it includes lean meat, and vegetables do not differ in a large number of calories.

Ingredients:

• beef (pulp) - 0.5 kg;
• carrots - 3 pieces;
• leek - 1 piece;
• light beer - 0.5 l;
• fresh green beans - 300 g;
• eggplant - 3 pieces;
• a mixture of peppers;
• salt;
• seasonings;
• meat broth - 0.5 cups in each of the pots.

Cooking:

Everyone will like: pots of beef and mushrooms!

Beef with mushrooms in a pot in the oven is a dish that takes two hours to cook. But during this time you will make a full meal. After all, this is a broth, and meat, and a side dish in one dish. And if you exclude potatoes from the list of ingredients, the roast will be ready 30 minutes faster.

Ingredients:

• boneless beef - 0.5 kg;
• tomato paste - 2 table. spoons;
• dried forest mushrooms (if not available, take champignons) - 100 g;
• celery - 1 petiole;
• carrots - 1 root vegetable;
• onions - 2 pieces;
• garlic - 3 cloves;
• potatoes (optional) - 700 g;
• sour cream - 450 ml;
• butter - 50 g;
• wheat flour - 2 table. spoons;
• garden greens;
• sunflower oil.

Cooking:

Advice! Determine the readiness of the meal by the potatoes. If it is soft, then the roast can be served at the table.

Calories: Not specified
Cooking time: Not specified

For cooking meat dishes in the oven, you can adapt small ceramic pots. It turns out delicious, because all products languish for a long time at a low temperature in a hermetically sealed container, and it’s convenient because everything is laid at the same time and cooked in portions. In addition, if you know the culinary tastes of your friends, then everyone can cook an individual dish: put more meat for someone, vegetables without potatoes for someone, make spicy roast or with sour cream, tomato. Whichever way you look, it's convenient, practical and not at all troublesome. I put everything in pots, put it in the oven and until a certain time go about your business.
Roast beef with mushrooms, and not only, involves roasting all products - vegetables, meat, and mushrooms. But you can simplify the cooking method and fry only meat, onions and carrots. Add potatoes and mushrooms without frying. This will not affect the taste, but the calorie content will be lower and the potatoes without frying will turn out softer, more tender.

Roast beef with mushrooms in pots - recipe with photo

Ingredients for four 600 ml pots:

- beef - about 400 gr;
- potatoes - 6-7 pieces (larger than average);
- carrots - 1-2 pieces;
- fresh champignons - 150 gr;
- onion - 1 large or 2 medium;
- coarse black pepper - 1 teaspoon;
- vegetable oil - 3 tbsp. spoons;
- water or meat broth - as needed;
- salt - to taste;
- bay leaf - 1 small per serving;
- any greens - a bunch.

How to cook with a photo step by step

Clean the piece of beef from fat, films and wash. Cut the meat into medium-sized pieces, in portioned pieces of about 3x3 cm.




Pour two tablespoons of oil into the pan, heat it up. Fry the beef first over high heat to quickly evaporate the meat juice. Then screw on the flame, fry lightly until the color changes.




Salt the meat, pour in a little water to close the bottom. Make the fire weak, cover and simmer for half an hour.






Prepare pots and vegetables for them. Cut potato tubers into medium-sized pieces (larger than meat). Chop the onion into half rings, cut the carrots into circles and then divide each into two to four parts.




Cut mushrooms into large plates or pieces.




In another pan, heat a spoonful of oil, fry the onions and carrots, but do not brown, but only soften a little. This light frying will give a richer taste to vegetables and broth, in which vegetables and meat will languish.






Arrange the stewed beef in pots. Season with ground black pepper or choose spices to your taste.




Place potatoes on top and sprinkle with pepper. To make the finished beef roast with mushrooms and potatoes more fragrant, grind the pepper before use. Large or small - up to you.




Put champignons on potatoes, mushrooms are also lightly sprinkled with spices.




The top layer is made from fried vegetables - onions and carrots. In a separate bowl, heat water or broth, salt. Put a lavrushka in each pot, pour in the liquid to completely cover the potatoes.






Put the pots in the oven. Cook for 1.5 hours at an average level at a temperature of 160-170 degrees, not higher. With slow languor, the taste of meat and vegetables is better revealed, nothing burns and does not run away. Serve pots of beef to the table 10-15 minutes after the fire is turned off. You can add tomato sauce spicy or not, sour cream, herbs. Bon Appetit!




Author Elena Litvinenko (Sangina)
Very tasty and satisfying

Incredibly tasty and spectacular dish - roast in a pot in the oven. The family will definitely appreciate your efforts, especially since the recipes are so varied.

• Pork 500 g
• Potatoes 1 kg
• Mushrooms 400 g
• Carrot 2 pcs
• Onion 1 head
• Salt to taste
• Sunflower oil 60 g
• Ground black pepper to taste
• Rosemary to taste

Cut the meat into small pieces and fry in vegetable oil in a frying pan.

Cut the carrots into half rings and finely onion.

We clean the mushrooms, cut into half rings and fry over an active fire.

Peel potatoes and cut into large cubes.

We mix all the ingredients, salt, add spices. We lay it out in pots, add a little broth and put it in the oven for 40 minutes at 200 degrees.

Recipe 2, step by step: pot roast in the oven with meat

Roast with vegetables and meat is one of the common dishes cooked in pots. Roast is prepared mainly from standard products such as meat, potatoes and vegetables. Roast is baked in pots in the oven or in a ceramic form.

Roast in pots with meat is considered a portioned dish and is served hot at the table right in the pot. You can diversify the taste of the dish with the help of herbs, dried fruits, to taste and desire.

• potatoes - 1 kg .;
• pork pulp - 700-800 gr.;
• onions - 1-2 pcs.;
• carrots - 1 pc.;
• tomato - 2 pcs.;
• bell pepper - 1 pc.;
• sour cream - 200 gr.;
• salt, pepper - to taste;
• vegetable oil;
• a couple of dill and onion feathers;
• water.

We wash the potatoes well, peel them, cut into pieces, medium-sized sticks.

We rub the carrots on a coarse grater. For those who like a sweeter taste, more carrots can be added, good juicy carrots give a little sweetness to meat and potatoes.

Onion cut into rings, not necessarily thin.

For cooking roast with vegetables, you can use any meat, pork, beef, veal, lamb, chicken, and so on. But it is best to take pork pulp, it is more tender and not as cruel as, for example, beef. Cooks faster, the dish is more juicy. Cut the flesh into pieces, about the same size as potatoes.

In vegetable oil over moderate heat, fry the potato cubes for literally 5-10 minutes.

We put them in pots and cover with a lid.

Bulgarian pepper cut into strips, not thin.

Fry the onion, carrot and pepper in vegetable oil until golden brown.

After lightly steaming the vegetables, add the chopped meat. Fry until half cooked.

While the meat with vegetables is languishing, cut the tomato in half and cut into slices.

We open the potatoes laid out in pots and lay a couple of slices of tomato on top.

Put the meat with vegetables on the tomatoes.

Place more tomato slices on top of the meat. When the pot is heated, the tomato releases juice, and the roast is more juicy.

We cover the contents of the pots with sour cream, close the lid and send it to the oven preheated to 180 degrees for about 35-45 minutes. It is necessary to close the lid, this is done so that during the stewing the heat does not come out of the pots and all the ingredients are well extinguished.

After the time has elapsed, we take out the pots from the oven, if you do not plan to eat immediately, then it is better to leave them in the oven (turned off). Well, then, according to your taste and desire, sprinkle with dill or onion. Serve roast with some light vegetable salad.

If the tomatoes are not very juicy, then you can add a little water to the pots, just a couple of tablespoons.

Recipe 3: roast pork with mushrooms in pots in the oven

In pots, meat, mushrooms and vegetables are saturated with each other's juices, as a result of which the taste improves.

The pot roast recipe is below. Cooking this roast is easy and simple. Cut the necessary products and store in a pot.

• Potatoes - 3-4 pcs.
• Champignon mushrooms - 2-3 pcs.
• Onion - ½ head
• Seasoning - ½ teaspoon (for meat)
• Salt - to taste
• Ground black pepper - to taste
• Sour cream - 3-4 tablespoons
• Pork - 150-180 g
• Hard cheese - 2-3 tablespoons, grated
• Water - optional, can be replaced with broth

Since my pork is lean, I also add sour cream and grated cheese to the dish, for more taste and juiciness. Well, then everything is simple ... put the pot in a preheated oven, set the alarm and forget about cooking. The oven will notify you when the dish is ready. Ingredients are for one pot. If you are cooking pot roast with mushrooms and pork for a large family, increase the amount of food.

Rinse the pork, remove the veins, if any, cut into pieces about 1 cm thick and 3-5 cm long. Put the pork meat on the bottom of the pot.

Rinse the mushrooms (I used champignons, you can take others to your taste), cut into large pieces, if small mushrooms - in half. Lay the mushrooms in the 2nd layer on the meat.

Peel the onion, finely chop, add to the mushrooms. Peel the potatoes, cut into medium-sized cubes, put in a pot on the onion. Put about half a teaspoon of seasoning for meat in each pot, salt and cross to taste.

Grate hard cheese on a large track. Spread a handful of cheese on top of the potatoes. Fill half the volume of the pot with sour cream, the remaining half with water. Cover with a lid and put in a preheated oven. Bake for approximately 40 minutes at 190 degrees Celsius.

Add greens to the finished dish, if desired, you can squeeze a little garlic for flavor. Pot roast with pork, potatoes and mushrooms is ready! You can serve the dish on the table right in the pots.

Bon Appetit!

Recipe 4: Homemade Pot Roast with Meat and Potatoes

• meat - 500 grams;
• onion - 2 onions;
• potatoes - 6-7 (large) pieces;
• vegetable oil - 2 tablespoons;
• mayonnaise - 50 ml;
• sour cream - 50 ml;
• boiled water - 1 glass;
• spices;
• salt;
• cheese - 100 grams.

Peel the potatoes, wash and cut into cubes.

Wash the meat thoroughly and cut into medium pieces. I used pork, but chicken and beef are also great for homemade pot roasts. I love pork because it is fatter and the dish is juicier.

Potatoes and meat should be lightly fried in vegetable oil.

Heat up a frying pan, add oil and add meat.

We clean the onion from the husk, cut it finely and add to the meat.

Salt to taste, add seasonings and spices and fry the meat with onions for about 10 minutes.

In the same way you need to fry the potatoes. To do this, lay out the meat from the pan, and put the potatoes in it.

Salt and fry for 10 minutes.

Now let's prepare the sauce for the roast. I use mayonnaise and sour cream in equal amounts.

In a bowl, mix mayonnaise with sour cream.

Add greenery as desired. I use dried parsley.

Pour the mixture with a glass of boiled water, salt and mix thoroughly.

The sauce, meat and potatoes are prepared, now turn on the oven to heat up and start filling the pots.

The bottom of the pots can be greased with a thin layer of vegetable oil. So, the first layer is meat.

Then lay out the potatoes.

Pour in the sauce.

We send the filled pots to the preheated oven for 30-40 minutes.

Five minutes before readiness, you need to rub the cheese on a grater.

Sprinkle cheese on top of our roast and put back in the oven for five minutes. Remove the cooked roast with meat in pots from the oven and cool slightly.

Everything, the dish is ready, you can serve it to the table. Roast is very juicy and tender. The sauce adds flavor to the dish.

Bon Appetit.

Recipe 5: roast with mushrooms and cheese in pots in the oven

• pork - 600 g;
• potatoes - 500 g;
• fresh champignon mushrooms - 300 g;
• onion - 1 pc.;
• Russian cheese - 150 g;
• puff pastry - 250 g;
• salt - to taste;
• greens - to taste;
• garlic - 2 cloves;
• seasoning for frying meat - to taste;
• seasoning for potatoes - to taste;
• ground black pepper - to taste

To begin with, let's take care of the meat, wash and cut into medium pieces.

Peel the potatoes and cut into medium pieces, fill with water.

Peel the mushrooms, wash and cut into small pieces.

We rub the cheese on a coarse grater.

Onion cut into small cubes.

We put the pan on the fire, pour in the vegetable oil and wait until the oil warms up. Pour mushrooms into hot oil

fry until all the water evaporates, the mushrooms become golden.

Add onions to the mushrooms, mix, fry for another three minutes, then salt and pepper to taste, stir and transfer to a plate.

Now put the meat in the pan and fry until half cooked.

Then salt and pepper the meat, season with spices for meat, mix everything well.

Mince the garlic and herbs and add to the meat.

Put the meat on the bottom of the pots.

Fry the potatoes until half cooked in the oil where the meat was fried.

Salt the potatoes, pepper and sprinkle with seasoning for potatoes to taste.

Put the potatoes on the meat in pots.

Put the fried mushrooms on the potatoes.

Add a little water to the pots, a little less than half the capacity. We close them with lids, put them on a baking sheet and send them to the oven for 20 minutes at 200 "C.

At this time, we form lids from the dough. To do this, divide the dough layer into four squares.

Roll out each square a little.

After the time has passed, we will take out the pots, remove the lids, pour in the cheese and cover each pot with dough. Send the roast back to the oven for another 20 minutes. Turn off the oven and leave the pots to sweat a little in a hot oven.

We take out and delight our household with a fragrant roast.

Recipe 6: Roast beef in a pot in the oven (with photo)

For cooking meat dishes in the oven, you can adapt small ceramic pots. It turns out delicious, because all products languish for a long time at a low temperature in a hermetically sealed container, and it’s convenient because everything is laid at the same time and cooked in portions.

Roast beef with mushrooms, and not only, involves roasting all products - vegetables, meat, and mushrooms. But you can simplify the cooking method and fry only meat, onions and carrots. Add potatoes and mushrooms without frying. This will not affect the taste, but the calorie content will be lower and the potatoes without frying will turn out softer, more tender.

• beef - about 400 gr;
• potatoes - 6-7 pieces (larger than average);
• carrots - 1-2 pieces;
• fresh champignons - 150 gr;
• onion - 1 large or 2 medium;
• coarse black pepper - 1 teaspoon;
• vegetable oil - 3 tbsp. spoons;
• water or meat broth - as needed;
• salt - to taste;
• bay leaf - 1 small per serving;
• any greens - a bunch.

Clean the piece of beef from fat, films and wash. Cut the meat into medium-sized pieces, in portioned pieces of about 3 × 3 cm.

Pour two tablespoons of oil into the pan, heat it up. Fry the beef first over high heat to quickly evaporate the meat juice. Then screw on the flame, fry lightly until the color changes.

Salt the meat, pour in a little water to close the bottom. Make the fire weak, cover and simmer for half an hour.

Prepare pots and vegetables for them. Cut potato tubers into medium-sized pieces (larger than meat). Chop the onion into half rings, cut the carrots into circles and then divide each into two to four parts.

Cut mushrooms into large plates or pieces.

In another pan, heat a spoonful of oil, fry the onions and carrots, but do not brown, but only soften a little. This light frying will give a richer taste to vegetables and broth, in which vegetables and meat will languish.

Arrange the stewed beef in pots. Season with ground black pepper or choose spices to your taste.

Place potatoes on top and sprinkle with pepper. To make the finished beef roast with mushrooms and potatoes more fragrant, grind the pepper before use. Large or small - up to you.

Put champignons on potatoes, mushrooms are also lightly sprinkled with spices.

The top layer is made from fried vegetables - onions and carrots. In a separate bowl, heat water or broth, salt. Put a lavrushka in each pot, pour in the liquid to completely cover the potatoes.

Put the pots in the oven. Cook for 1.5 hours at an average level at a temperature of 160-170 degrees, not higher. With slow languor, the taste of meat and vegetables is better revealed, nothing burns and does not run away. Serve pots of beef to the table 10-15 minutes after the fire is turned off. You can add tomato sauce spicy or not, sour cream, herbs. Bon Appetit!

Recipe 7: Pot Oven Roast Chicken (Step by Step)

A very tasty, fragrant dish, cooked in a rustic way, in pots, you will definitely like it.

• Chicken fillet 400 gr
• Potatoes 4-5 pcs
• Onion 1 pc
• Carrot 1 pc
• Chicken bouillon cube 1 pc
• Fresh dill bunch
• Black peppercorns 5-6 pcs
• Bay leaf 2 pcs
• Salt to taste
• Sunflower oil 1-2 tablespoons
• Water 1.5 cups

Peel potatoes and cut into large pieces.

Spread evenly over pots.

I took two pots and therefore the ingredients are designed for 2 servings.

Make a frying of onions and carrots in sunflower oil.

Add roast to pots.

Cut chicken meat into small pieces.

Put into pots.

Sprinkle with dry chicken broth.

Add chopped fresh dill

black peppercorns, bay leaf and pour water to slightly hide the products.

Salt to taste.

Close the pots with lids and put in the oven for 45-50 minutes at 180 degrees.

Recipe 8: Oven Pot Roast with Meat and Vegetables

Pot roast in the oven is a common dish that every housewife has cooked at least once. The recipe captivates with its simplicity and method of serving, because it is much more pleasant and interesting to eat familiar foods served not in everyday dishes, but in elegant earthenware containers.

In addition, the classic combination of meat and potatoes is a win-win option that is especially liked by the male sex. Hearty, simple and delicious! An elementary recipe, but with an amazing result!

• pork - 700 g;
• potatoes - 700 g;
• onion - 2 heads;
• carrots - 1 pc.;
• tomato paste - 1-2 tbsp. spoons;
• vegetable oil - 50-80 ml;
• salt, pepper - to taste.

We wash the potatoes with running water, peel, cut into cubes.

We clean the onion, chop it into thin half rings. Three large carrots.

Pork cut into pieces of medium size. Stirring, fry until half cooked in hot oil. We cook in batches (in 2-3 batches) over high heat so that the meat turns out to be the most juicy.

When the pork is browned on all sides, transfer it to another bowl. In the freed pan, fry the vegetable mixture. First, while stirring, sauté the onion over medium heat. As soon as it becomes transparent, load the carrot shavings. We stand on fire for 3-5 minutes, not forgetting to mix the mass.

Fry potatoes until half cooked. Salt.

We distribute the prepared components in pots. First lay out the potatoes, leaving room for the meat. Next, load the mixture of pork and vegetables. We add 2 tbsp. spoons of boiling water.

We cover the containers with lids and place in a preheated oven with a temperature of 180 degrees. Simmer the roast for about 30 minutes (until the meat is soft and the potatoes are ready). We shower the finished dish with any fresh herbs and serve, accompanied by salted or fresh vegetables.

VIDEO

Beef with mushrooms in a pot rich in vitamins and minerals such as: vitamin A - 12.1%, beta-carotene - 13.1%, vitamin B12 - 19.3%, vitamin PP - 19.4%, potassium - 12.5%, cobalt - 34%

What is useful Beef with mushrooms in a pot

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is a provitamin A and has antioxidant properties. 6 micrograms of beta-carotene is equivalent to 1 microgram of vitamin A.
• Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.

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Prepared by: Dasha Petrova

02.10.2013 Cooking time: 1 hour 30 minutes

Your attention is a classic recipe for roast with mushrooms in pots, a hearty, tasty and very fragrant dish of Russian cuisine, which is “both in a feast and in the world”, except that it cooks a little longer than usual

How to cook "Meat in a Pot with Potatoes and Mushrooms"

Wash and clean beef. If it is on the bone, then separate the pulp. Then cut the meat into small pieces. Heat half a serving of vegetable oil in a frying pan and fry the beef in it.

Soak and clean the mushrooms. Cut them into slices. Then peel the onions and carrots, wash them. Cut vegetables into half rings. Let them in a separate bowl along with mushrooms in vegetable oil.

Add tomato paste to browned vegetables, fry them for a few more minutes. Put the fried meat and vegetables in a pot.

Peel and wash potatoes. Cut it into large pieces and add to the rest of the ingredients. Peel the garlic and cut into slices. Put on potatoes, salt and pepper the dish.

Pour half a glass of water or vegetable broth into a pot. Preheat the oven to one hundred and eighty degrees. Cook meat with vegetables in the oven for an hour and a half.

Preparation description:

So, I advise you to learn how to cook roast with mushrooms in pots, because by cooking in this way the aroma and juiciness of the dish will not only not disappear anywhere, but will manifest itself even more and brighter. Therefore, I heartily recommend stocking up on baking pots, and try to cook in them even such time-tested dishes as the same roast. But if there are no pots, it doesn’t matter, just replace them with one large cauldron or thick-walled pan, and then cook as suggested below 1. Cut the pork into small pieces and evenly fry in a pan in vegetable oil until a crust appears. 2. Rinse potatoes, mushrooms, onions and carrots well, peel if necessary, and cut as you like. 3. We mix all the vegetables in a separate bowl, and add the meat there along with the rest of the oil from the pan. Salt, pepper and, if you want, add greens. Mix well again. 4. And now all that is left is to spread this mixture into pots. Pour on top of any broth or plain boiled water, about 150 ml of liquid in each pot. 5. Grate hard cheese and sprinkle it evenly over the contents of each pot. By the way, if you add cubes of butter to the cheese, the crust on the finished dish will turn out even more appetizing. Your delicious and insanely flavorful pot roast is ready! You can serve it with a vegetable salad, or on its own, simply sprinkled with herbs or sprinkled with sour cream or mayonnaise. Bon appetit, I hope you will like this simple recipe for roast with mushrooms in a pot. Purpose: For a festive table / Festive dinner Main ingredient: Meat / Vegetables / Pork / Potatoes Dish: Hot dishes / Roast Cuisine geography: Russian cuisine

For a family dinner and more: beef plus vegetables

An ordinary dinner with family can be turned into a real holiday if you serve beef in a pot with vegetables in the oven, because this dish looks very picturesque. At the same time, the food itself turns out to be light, since it includes lean meat, and vegetables do not differ in a large number of calories.

Ingredients:

• beef (pulp) - 0.5 kg;
• carrots - 3 pieces;
• leek - 1 piece;
• light beer - 0.5 l;
• fresh green beans - 300 g;
• eggplant - 3 pieces;
• a mixture of peppers;
• salt;
• seasonings;
• meat broth - 0.5 cups in each of the pots.

Cooking:

Beef with champignons in pots

Pots allow you to cook dishes that suit individual preferences and tastes. For example, if someone in the household does not like the smell of onions, you simply will not put it in one of the servings. Culinary masterpieces baked in pots create a unique atmosphere - warm, family, relaxing.

Beef with mushrooms can be served as a hot dish on the festive table. The dish is hearty in itself, but if desired, it can be supplemented with homemade pickles and boiled potatoes with butter and dill.

Ingredients (for 2 servings):

• 300 g lean beef (pulp);
• large carrot;
• bulb;
• 100 g of champignons (you can use porcini mushrooms - fresh or dried);
• 200 g vegetable salted broth;
• 70 g of Borodino bread (you can take any black one);
• 3 art. tablespoons of soy sauce (you can reduce the volume and add water);
• 3 art. tablespoons of vegetable oil (for pre-frying);
• 1 st. a spoonful of mustard;
• 2 tbsp. tablespoons of grated hard cheese (for a golden crust);
• half a teaspoon of sweet paprika;
• ground black pepper (to taste).

For cooking, it is better to use clay or ceramic pots. Ware glazed on the inside can be harmful to health.

Cooking order

1. Rinse the meat, pat it dry with a paper towel and cut into small cubes. In a deep bowl, mix soy sauce, mustard and ground pepper. Put the pieces of beef in the marinade, mix well and set aside for about half an hour.
2. While the meat is marinating, you can work on other ingredients. Cut the washed mushrooms into slices, peeled carrots into thin strips, finely chop the onion. Remove crusts from bread and cut into small cubes. Mix all ingredients in a separate bowl.
3. Heat a frying pan with vegetable oil and fry the pieces of beef on all sides. Do not overdo it - a light golden crust is enough. Excess oil can be removed with a paper towel or napkin.
4. Fill the pots, alternating meat and vegetables. You should get several layers of each type. Pack the ingredients well as the vegetables will lose volume during the roasting process.
5. Fill the filled pots with broth by 2/3 and cover them with lids. Put the dishes in a cold oven, heat it to 160 degrees and bake the meat for an hour and a half. It is very important to put the pots in a cold oven, because microcracks may appear on their surface due to temperature differences.
6. About 5 minutes before they are ready, remove the pots from the oven, remove the lids, sprinkle the dish with grated cheese and put it back. Do not cover the dishes with lids so that the cheese is baked into a golden crust.
7. Sprinkle the cooked meat with paprika and serve.
8. If you do not have pots, you can use a deep cast-iron skillet or a special form with a lid for baking. In this case, the dish is best served with an appropriate side dish - potatoes, cauliflower or other vegetables.

To make the dish especially juicy, soak empty pots for 15-20 minutes in cold water. The liquid fills the pores, which creates a steaming effect. You do not need to wipe the dishes - put food in still wet pots. It is best to wash clay and ceramics with hot water with mustard or soda, modern detergents are not suitable - they are quickly absorbed into the pores and subsequently give the food an unpleasant aftertaste.

Classic roast, but in a special way!

If you need to quickly and without much hassle to prepare a dish for a festive feast, then pots of beef and potatoes in the oven will help you out. To add originality to this traditional combination, use green beans.

Ingredients:

• beef pulp - 600 g;
• green beans - 150 g;
• potatoes - 5 tubers;
• bulb - one;
• tomatoes - 1 piece;
• butter - 2.5 tablespoons;
• salt;
• vegetable oil - 2 table. spoons;
• hot peppers.

Cooking:

There's only meat in the pots!

Not all housewives like to mess with beef, as it often turns out tough. But if you use the right recipe, then beef in a pot in the oven can be cooked without additional ingredients. The meat will be steamed, saturated with the aroma of spices and will turn out very juicy and tender, even without pre-soaking.

Ingredients:

• beef tenderloin - 500-600 g;
• salt - 2 tsp. spoons;
• olive oil - 1 table. a spoon;
• dried herbs - 1 tsp. a spoon;
• seasonings for meat - 1 tsp. a spoon;
• onion turnip - 6 heads;
• mustard - a teaspoon;
• sour cream - 200 g;
• flour - 1 teaspoon.

Advice! You don't need to cut off the fat. It will release the juice and make the meat juicy.

Cooking:

1. Rinse the meat in cold water. Remove bones, veins. Let the liquid drain.
2. Chop it into small pieces.

   
   

3. Peel the onion, cut it (but not too finely).

   
   

4. Turn on the oven at 200°.
5. Pour into pots (for such a number of products they will need three) a spoonful of oil. Pour in 0.5 tablespoons of salt.
6. Put half of the meat in them.

   
   

7. Add spices.
8. Salt.
9. In another container, mix sour cream with mustard, salt, flour. Spread half of the sauce over the meat.

   
   

10. Sprinkle this layer with half of the chopped onion.

    
    

11. Lay out the rest of the beef.
12. Season the dish again with dried herbs, pepper. Don't forget the salt!
13. Spread sour cream on top.
14. Cover the pots with foil or a lid.
15. Put them in a hot oven.
16. Remove from the oven after an hour.
17. Stir the ingredients with a spoon.
18. Add more sauce if necessary.
19. Sprinkle with seasonings and cook in the oven for another 30 minutes.

Everyone will like: pots of beef and mushrooms!

Beef with mushrooms in a pot in the oven - a dish that takes two hours to cook. But during this time you will make a full meal. After all, this is a broth, and meat, and a side dish in one dish. And if you exclude potatoes from the list of ingredients, the roast will be ready 30 minutes faster.

Ingredients:

• boneless beef - 0.5 kg;
• tomato paste - 2 table. spoons;
• dried forest mushrooms (if not available, take champignons) - 100 g;
• celery - 1 petiole;
• carrots - 1 root crop;
• onions - 2 pieces;
• garlic - 3 cloves;
• potatoes (optional) - 700 g;
• sour cream - 450 ml;
• butter - 50 g;
• wheat flour - 2 table. spoons;
• garden greens;
• sunflower oil.

Cooking:

Advice! Determine the readiness of the meal by the potatoes. If it is soft, then the roast can be served at the table.

Recipe 1. Beef in a pot with potatoes in the oven

A kilogram of beef tenderloin;

Oil for frying;

100 g of grated cheese;

Salt, curry and ground pepper to taste;

Chicken broth cube.

1. Cut the washed meat into small cubes (1.5-2 cm). We spread the beef in a saucepan, salt, pour pepper and curry, squeeze the garlic. Mix thoroughly and leave for 30-40 minutes to soak with spices.

2. Fry the peeled and finely chopped onion in a moderate amount of vegetable or sweet butter until soft.

3. Peel and cut the potatoes into medium cubes.

4. We take out the pots and lay out the prepared products in layers: the onion directly with the oil in which it was fried. Next, pickled pieces of beef, a spoonful of mayonnaise or sour cream, put potatoes on top. We lay the products so that at least two centimeters remain to the edges of the pot.

5. Dilute the bouillon cube in 400 ml of boiling water.

6. Now pour a spoonful of grated cheese into each pot and pour all the ingredients with the prepared broth.

7. We close the pots with lids, put them in the oven, cook at 200 degrees for one hour.

Meat with champignons, garlic and herbs

Since ancient times in Russia, various meat dishes have been cooked in shards, such dishes always turn out to be very tasty and fragrant. Modern cooking technologies differ little from the forgotten old ones, but the dishes become no less tasty from this.

Beef in pots with mushrooms in the oven can be baked quite quickly, and the following recipe with a photo and a detailed description will help you. To fill 6 pots, you will need the following ingredients:

• Beef pulp - 600 g;
• Fresh champignons - 400 g;
• Broth (any meat) - 600 ml;
• Sour cream - 200 ml;
• Sunflower oil - 2-3 tbsp. spoons;
• Carrots - 1 pc.;
• Potatoes - 8-10 pcs.;
• Garlic - 2-3 cloves;
• Onion - 1 pc.;
• Salt, black pepper.

Peel the carrot, cut into small cubes or strips, and chop the onion with a sharp knife.

Beef pulp must be washed, dried a little, cut into large cubes, then fried in sunflower oil until lightly browned. When the beef turns light pink, add onions and carrots to it, simmer over medium heat, stirring constantly with a wooden spatula for 5-7 minutes.

Rinse the mushrooms with cold water, let the moisture drain. Then remove a thin layer of skin from the caps.

It is desirable that the mushrooms are small or medium in size. If the mushrooms are large, then divide them with a knife into 4 parts.

Peel the potatoes, wash, cut into quarters or eighths, depending on the size of the root crop.

Put the meat, champignons, potatoes fried with vegetables into clay vessels, pour in 100 ml of broth, add pepper to taste, salt.

Set the oven temperature at 180-190 degrees, send the pots with the contents to cook for half an hour. After that, remove the vessels, add an equal amount of sour cream, chopped herbs and finely chopped garlic to each. Cook the dish for another 5-7 minutes.

Roast beef with mushrooms can be served both in pots and on a plate. If you like more savory food, then do not skimp on spices, feel free to add red pepper, chili or other spices at your discretion.

Baked beef with champignons in a pot in the oven is not only a tasty and spicy dish, but also healthy, as the ingredients languish for a long time with little or no added fat. Bon Appetit!

How to cook "Beef with mushrooms in a pot"

We cut the bacon into cubes and fry in a hot frying pan until it releases fat. You can, in principle, cook with ordinary vegetable oil, but lard gives the dish a special taste and aroma.

Add the beef cut into medium pieces and fry on all sides for a few minutes. Then add a little sugar, it will act as a frosting.

Continue frying until a crispy crust appears on the meat.

Lastly, lay out the onion sliced ​​\u200b\u200bin half rings. Then add any spices of your choice. I usually use a mixture of ground peppers, minced garlic, peppercorns and paprika. Then add sour cream, previously mixed with a small amount of water. The liquid should fill the pot halfway. Now we cover the pots with lids and put in an oven preheated to 200 degrees for 2.5 hours. Some cook for 3 hours, but I believe that in 2.5 hours the meat has time to cook.

While we were doing our business, the meat had time to cook, and now we can taste it. Therefore, we take it out of the oven, decorate it with fresh herbs and serve it to the table.