It's not for nothing that home-style roast has always been one of the favorite dishes. Since the minimum amount of food is required for cooking, the dinner turns out to be tasty and satisfying. Step-by-step recipe with a photo.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Roast is considered a rather old dish. It is interesting that not a single national cuisine can ascribe its authorship to itself. Since such a dish could be found simultaneously in many countries of the world, but only in its own version. For example, in our country it was customary that a roast is prepared from fried pieces of meat or poultry, which are then brought to readiness by stewing or baking in some kind of sauce. In other countries, food is made a little differently - on an open fire, or in an oven, meat is baked in one piece or cut into pieces, and hot steam hovers around it. That is why the dish got its name "roast". But one way or another, the roast is meat pieces fried on the stove, which are then stewed in the oven with spices and other vegetables.
You can cook this dish in a cauldron, pots, frying pan, wok or thick-walled saucepan. In addition to meat, the ingredients of the dish may include potatoes, carrots, onions, mushrooms, tomatoes, herbs, spices and various sauces. This dish is consumed hot, right after cooking, because it is not customary to warm it up and cook it for future use. From what it is advisable to first calculate the amount of products for each consumer.
- Caloric content per 100 g - 147 kcal.
- Servings - 6
- Cooking time - 2 hours
Ingredients:
- Pork - 1 kg
- Potatoes - 2 pcs.
- Carrots - 2 pcs.
- Sweet red pepper - 2 pcs.
- Tomatoes - 2 pcs.
- Hot pepper - 1 pc.
- Garlic - 3-5 cloves
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Salt - 1.5 tsp or to taste
- Ground black pepper - 2/3 tsp or to taste
Cooking roasts at home
1. Wash the meat, wipe it with a paper towel, remove the film with veins and cut into pieces about 4 cm in size. Do not chop it too finely, otherwise it may dry out during frying, which will spoil the taste of the whole dish.
2. Wash the tomatoes and cut into 4 pieces. Remove the tail, seeds with veins from sweet and bitter peppers, wash and cut into strips. Remove the husk from the garlic and cut into any shape, but not very finely.
3. Peel the potatoes, rinse with running water and cut into large cubes. Peel the carrots, rinse and chop coarsely, but into sticks.
All products will be fried in the future, so after washing them, be sure to dry them well so that there is not too much splashing when combining oil with water.
4. Select the dishes in which you can fry the food and then bake it in the oven. If you don't have one, then first cook the roast in a pan, and then transfer it to a heat-resistant container and send it to the oven.
Pour some vegetable oil into a suitable container and put the meat to fry. Set the temperature to above medium and cook until golden brown.
5. Then add the carrots to the meat and sauté lightly.
6. Place the potatoes next to the carrots.
7. Saute food over medium heat for about 10 minutes until the vegetables are covered with a thin golden crust.
8. Next, put the peppers, garlic and tomatoes into a saucepan.
9. Stir and cook the ingredients for an additional 5 minutes.
10. Put bay leaf, salt, peppercorns and ground in a saucepan, and fill everything with drinking water.
You can adjust the amount of water yourself. If you want to get a thinner food more like the first course, then pour more of it. If you prefer to have a second dish in your plate with a little liquid, then pour less water.
11. Close the pan with a lid and send the roast to simmer for 1.5 hours in the oven at 200 degrees.
12. Serve ready meals immediately. I got it in consistency, like a thick first course or like a liquid second.
See also a video recipe on how to cook a roast at home.
