Pots with meat and vegetables – a recipe in the oven with a photo.

Tell me, who doesn’t love potted meat? It seems to me that this is the perfect dish: it is difficult to spoil and easy to diversify. It requires little attention to itself, and it does not require additions either – meat and side dish in one bottle! Well, I say – an ideal, not a dish. This time I decided not to be particularly clever and cook meat with potatoes, onions, pickled vegetables, sour cream sauce, greens, cheese (well, that’s for sure).

— 500 g of pork;
— potatoes (7-10 pieces, but this is for 6 large pots);
– pickled cucumber;
– marinated squash;
— 1 large bulb;
– about a glass of sour cream;
— clove of garlic;
— a bunch of greens (I have dill with parsley);
– cheese;
– salt, pepper to taste.

Cooking pots with vegetables and meat.

Wash, peel and cut the potatoes into large cubes.

Cut the meat into approximately the same pieces.

Pickled vegetables (mother-in-law hid a couple of squash in a jar with cucumbers – I decided to use the last of them for my own selfish purposes).

In principle, onions, like meat, can be fried, but I decided that I don’t need extra fat, so I didn’t. Let’s make the sauce. Finely chop the greens.

Mix with sour cream.

We press the garlic there.

If the sauce is too thick, you can add a little water. We put potatoes on the bottom of the pot.

Pour the sauce over everything.

I spread the sauce evenly over the entire pot, pour in a spoonful of each in turn until the sauce runs out. As much as it turned out is good, the contents should not float in the liquid. That’s it, cover the pots with a lid and put them in a preheated oven. 10 minutes before readiness, shake the cheese.

We sprinkle them with the contents of the pots.

We put it in the oven again, but this time without the lids – let the cheese not only melt, but also brown slightly.

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