Previously, the title of roast wore simple dishes from roasted meat, while in modern kitchen most mention this term, implying a dish similar to goulash - meat and vegetables, which languished for a long time with minimal heat in thick sauces. It's about the last variations of this dish that we'll talk about in the recipes.
Roast recipe in pots in the oven
Ingredients:
- lamb - 950 g;
- onion - 240 g;
- potatoes - 480 g;
- stalks of celery - 2 pcs .;
- carrots - 160 g;
- turnip - 170 g;
- chicken broth - 360 ml;
- leaf of the laurel.
Preparation
While the temperature of the oven reaches 155 degrees, cut the meat into cubes of 2.5 cm thickness, while removing large pieces of fat. Do the same with vegetables. Put meat and vegetables in a brazier at the same time, to taste season them, put a laurel and fill it with broth. Stew the stew in the oven for about 2 hours, remembering to periodically mix the contents of the brazier. From the prepared dish, take the laurel before serving.
Roast at home - recipe with pork
Ingredients:
- pork - 1,2 kg;
- garlic - 3 teeth;
- Worcestershire sauce - 30 ml;
- ketchup - 55 ml;
- thyme - 8 branches;
- sugar - 20 g;
- green onions - 4 feathers;
- tomatoes - 530 g;
- onion - 90 g;
- sugar 30 g.
Preparation
Dice the pork in a plastic or enameled container, and then mix it with garlic, wister, ketchup, thyme and herbs. After mixing, allow the meat to marinate for about an hour. In the brazier, pour in the oil and pour the sugar, let the latter caramelize before adding the meat. Fry the pork in caramel for about 15 minutes, then put the tomatoes, onions and leave the dish for another 10 minutes, until the tomatoes begin to darken and disintegrate. Pour into the brazier the water so as to cover the meat, and after boiling the liquid leave the meat stew for an hour.
If you want to reproduce the recipe for this roast in the multivark, simply repeat the above steps using the "Baking" mode before adding the liquid, and "Quenching" after. Roasting with the help of the kitchen gadget also takes about an hour.
Roast beef - recipe
Ingredients:
- beef - 1.2 kg;
- beer - 490 ml;
- purple onion - 110 g;
- carrots - 140 g;
- tomatoes - 370 g;
- tomato paste - 35 g;
- Dried coriander, cayenne pepper - 1/2 teaspoon each;
- meat broth - 310 ml.
Preparation
Warm up a drop of olive oil in the brazier, use it to pass the chopped onions with carrots and tomatoes. When vegetables are softened, mix them with tomato paste, season with coriander and cayenne pepper, and then add to the fragrant fry pieces of beef. When the meat grabs on all sides and begins to brown, boldly fill it with a mixture of beer and meat broth. Reduce heat and leave the frying stew under the lid for at least an hour. During this time, the beef must soften and practically disintegrate into fibers.
Roast chicken - recipe
Ingredients:
- champignons - 760 g;
- chanterelle - 340 g;
- onion - 220 g;
- Dried thyme, rosemary - 1 teaspoon;
- tomato paste - 25 g;
- tomatoes - 320 g;
- flour - 10 g;
- mushroom broth - 510 ml;
- butter - 25 g;
- garlic - 6 teeth;
- fresh parsley.
Preparation
Spasseruyte onions, using a piece of butter. When the onion pieces begin to caramelize, add to them dried herbs and chopped mushrooms. The latter will give a lot of water, which must be allowed to evaporate and only then the flour can be added to the pan. Dilute the tomato paste in the broth and fill with the contents of the frying pan. Give sauce from tomatoes to broil and thicken, and then add everything with parsley and finely chopped garlic.