Tasty roast with potatoes in the oven - how to cook a roast with potatoes, meat and mushrooms, a step by step recipe photos
We all know exactly what zrazy - it is something like meatballs with hidden inside the stuffing. But the big entertainers French came up with such zrazy a la Nelson, in which no cutlets or stuffing to be found. ???? Most of all it looks like a very tasty and satisfying puff roast with meat, mushrooms and potatoes, though, as it was involved in the legendary British admiral - history is silent about it. Step by step recipe decorated with photos will help you to quickly cook the same delicious dish in your kitchen.
The composition of the food is not easy, but very simple. We need:
- the meat (flesh) - about 400 grams;
- fresh mushrooms - 300 g;
- onions - a couple of medium-sized or a large onion;
- raw potatoes - 600-800 grams depending on the appetite;
- for the breading flour - 2 tbsp. l .;
- Vegetable oil - 2 tbsp. l .;
- salt, pepper and other spices - to taste and desire.
How to cook roast with meat, mushrooms and potatoes
The authentic recipe relies use steam marble beef, but, as experience shows, it is easy and practical, without sacrificing taste replaces pork, including pork ribs, turkey, or, as in our case, the dark meat chicken (thighs). We will not beat the pre pieces, as if done with the beef, but simply remove the seeds, rinse the chicken in cold water, discard in a colander and expand on paper towels to absorb excess water. Depending on the size of each chicken thigh, we get 2-3 pieces of portioned. Bones and other scraps remove for future broths.
dried pieces of meat paniruem in flour, salt and pepper is not necessary!
In tolstodonnuyu pan pour a few tablespoons of vegetable oil and how it should be heated.
Breaded meat spacious distribute in a frying pan, lightly fry on both sides until golden. We have no problem to cook the meat - only to seal the juices inside. Therefore, portions fry to oil is not time to cool, and does not become a frying quenching with loss of moisture product.
While preparing meat, shinkuem onion (large semicircles) and mushrooms (also quite large chunks). Zrazy a la Nelson - the rare case when it is undesirable to replace the more fragrant mushrooms wild mushrooms, in an extreme case, it is permissible to take the oyster, it is also quite neutral in taste.
Grilled meat until we remove to the side, and in the remaining fat, which has absorbed the flavors of meat, onions begin to brown.
When the onion becomes slightly transparent, we postpone it, and a seat spread mushrooms.
with gentle stirring passeruem onions and mushrooms a few minutes. We do not seek to bring them to readiness, it is necessary that they are only slightly "grabbed" and absorbed all the fragrant oil from the pan.
peel the potatoes and cut it into large chunks - it's time to "collect" the dish.
Bring to readiness zrazy a la Nelson can be in the oven, in a thick-walled cauldron over a low heat, but it is easier and more rational use multivarka. The first layer in a pan Multivarki spread potatoes. Each new layer of pepper and lightly prisalivaem.
Choosing a seasoning, it is desirable to avoid too bright and characteristic oriental spices, preferring more delicate and refined European.
The second layer - meat, spice and not forget salt and spices.
Meat cover with a mixture of mushrooms and onions. If we are preparing for a big company in a large pot or, on the contrary, we are going to bake zrazy in portion pots, the layers can be alternated several times, the main thing that has always been at the bottom of the potatoes, and on top - the mushrooms and onions.
Pouring a glass of (more or less - is determined on the eyes and the taste) of water or broth. It is very convenient to use pre-boiled, evaporated and concentrated frozen homemade broth. It can scrape together from the container with a spoon and put straight into the form of ice cream, dilute with boiling water if desired.
The filled pot ship to multivarku and cook in baking mode for about an hour. If the process goes too active, it is possible to reduce the temperature and bring to a readiness on some of the more benign modes (Quenching, soup or rice, for example). In the oven or cauldron vexation will be continued longer, 2-3 hours, depending on the volume.
Serve ready zrazy in French can with fresh herbs, vegetables, and canned light vegetable salads.
Satisfying, with a rich and very traditional taste of roast meat, mushrooms and potatoes can be a major treat family holiday meal.