One of the simplest dishes of the classic culinary tradition of the CIS countries is roast. A substantial combination of potatoes and meat, as a rule, becomes the main dining dish, combining the quality of the first (a lot of liquid gravy) and the second (meat with garnish). Summarizing the general recipe is not possible: roast pork with potatoes are prepared in dozens of options. We will tell you some of the most popular options how to cook a roast.
Classic Roast
It was this recipe that was cited in classic Soviet cooking textbooks and books for young housewives.
Ingredients:
- onion - 2 pcs .;
- refined vegetable oil - 30 ml;
- potato of boiled varieties - 0.5 kg;
- pork fat - 70 g;
- pork (fillets) - 0,5 kg
- rubbed tomatoes or diluted tomato paste water - 1 cup;
- wheat flour - 2 tbsp. spoons;
- broth - 1 glass;
- garlic - 2 slices;
- salt - 1 pinch;
- freshly ground pepper (a mixture of black and fragrant) - to taste.
Preparation
Salo is frozen and very finely chopped. Melt in a frying pan, fry on it, chopped onion with long half rings. When the onion is gilded, add flour and a little broth. In another frying pan on the oil, roast the pieces of pork to rouge. Put the potatoes, meat, onion in the sauce slices into the cauldron. Fill it all with tomato and broth, pepper, cover tightly and send to languish in the heated oven for an hour. Add salt and garlic, leave to cool in the off oven. When serving, you can add sour cream, finely chopped parsley, serve pickled or salted vegetables.
Approximately also we prepare roast from a beef - the recipe differs slightly. Everything is done in the same way, only in the oven we will fry for 20-30 minutes longer. You can however modify and get a more interesting version.
Summer roast with vegetables
Ingredients:
- beef - 0,7 kg;
- refined sunflower oil - 0.5 cup;
- onion - 2 pcs .;
- carrots - 2 pieces;
- potatoes - 0.4 kg;
- eggplant - 2 pieces;
- zucchini - 1 piece;
- sweet pepper - 3-4 pieces;
- tomatoes are dense - 5-6 pcs .;
- broth - 0,5-0,7 l;
- freshly ground black pepper - 1 pinch;
- salt - ½ tbsp. spoons.
Preparation
We cook the roast in a serving pot. Onions shinkuem thin quarter rings and passeruem to transparency in a small amount of oil. All vegetables are cleaned and cut into large cubes. Eggplant 15 minutes soaked, washed. Separate slightly fry the slices of potatoes and carrots. Meat, too, need to be fried, so that the crust "seals" the juices. In the pots, lay the layers of onion, meat, carrots, potatoes, zucchini, eggplant, peppers, tomatoes. Solim and pepper, pour over a little broth, tightly covered with lids and sent to a heated oven for an hour and a half.
Roast chicken in a multivarquet - recipe
Ingredients:
- chicken legs - 1 kg;
- fat chicken - 50 g;
- onion - 1 piece;
- flour - 2 tbsp. spoons;
- potatoes - 5-6 pieces;
- carrots - 1 piece;
- tomatoes - 3-4 pcs .;
- salt - 2 pinch.
Preparation
We set the "frying" mode and at half fat quickly fry chicken legs. We put them on a plate. On the second half of the fat, let's pass the onion, add flour and a little water (a couple of tablespoons). Also shift. Now put half the onion into the container, the potatoes cut into slices, carrots, meat, tomatoes and the remaining onions. In the "Quenching" mode, we cook the roast for 40 minutes. Before serving, add salt and sprinkle with herbs.
Roast eggplant in a frying pan - recipe
Ingredients:
- onion - 1 pc .;
- oil without a smell of sunflower - 50 ml;
- wheat flour - 3-4 tbsp. spoons.
- eggplant - 2 pcs.
Preparation
We cut onions long strips along, aubergines - a large straw, after which we necessarily soak them in cold salt water. Passeruem bow, add eggplants, carefully wrapping pieces in flour. We cook 10 minutes, stirring constantly. You can add sesame seeds, nuts, greens and soy sauce when serving.