How to cook meat in a pot

Particularly tasty and fragrant is the meat in the pots, cooked in the oven. It can be cooked separately or with vegetables, in any case the result will not disappoint.

Pots with meat and potatoes

The cooking of this delicious dish does not take you much time. It is very satisfying and appetizing to look at, and it is prepared very simply. Any meat will do, the main thing is not too fat. We will need:

Ingredients (calculated for 4 servings):

• 
  6 large potatoes


• 
  meat - 500 g


• 
  onion - 4 pieces


• 
  sour cream - 8 tbsp


• 
  champignons - 300 g


• 
  vegetable oil


• 
  salt


• 
  pepper


• 
  greens to taste

Cooking method:

• 
  peel the onion and cut into half rings;


• 
  wash the mushrooms and cut into cubes. Heat the frying pan with butter and put ½ part of onions, fry for 10 minutes, then add the mushrooms. After isolating the mushrooms liquid, salt, pepper and cover. Simmer on low heat for 10-15 minutes, stirring occasionally;


• 
  wash the meat and dry it with a towel. Cut into small cubes;


• 
  on a hot frying pan with preheated vegetable oil, put the rest of the onions and fry, not allowing burns, for 5 minutes;


• 
  put in the prepared meat and on average fire, put out for 10 minutes;


• 
  peel potatoes from the peel, cut into strips and fry on the fat that remained after the meat, adding a couple of spoons of meat.


• 
  at the bottom of the ceramic pots, pour a little water (about 3 tbsp);


• 
  in each pot, spread the toasty potatoes about half, then the meat, mushrooms and top sour cream;


• 
  put in a cold oven and warm up to 180 degrees. Stew for about 60 minutes, periodically checking for availability.

Serve hot in the pot, looks very aesthetically and appetizing.

Secrets of cooking meat in pots

To make the dish turn out to be especially tasty and aromatic to the surprise guests and home, you need to adhere to some rules:

• 
  it is best to use pots with a capacity of 0.5 liters without coating on the inner surface;


• 
  Before using, lower the pots for 15 minutes in cold water, this will have the effect of "steaming";


• 
  Take the dishes out of the oven 10 minutes before full readiness and let stand;


• 
  when there is a shortage of liquid, you can add wine or broth, but moderately, as the contents will also give off the juice;


• 
  instead of the caps it is very good to use the dough;


• 
  Do not put the pot too high in the oven. And taking out, do not put on a cold or damp surface, it can crack.

It is of great importance how you will storepottery and take care of it. It is best to prepare dishes with a different taste and smell (fish, chicken, pork), use a different dish, as the clay has the property to absorb odors. When washing, do not use detergents, they can remain on the walls of the dishes and penetrate into the contents of the pot the next time you cook. Wash with hot water and a stiff brush. If the smell is too caustic, pour overnight with water and soda (4 tablespoons). So that the clay can breathe, store with a slightly open lid. Keep the pot completely dry, to prevent the appearance of mold.