Roast pork with mushrooms in Russian. Roast pork with mushrooms in the oven

How to cook roast pork with potatoes, perhaps, all housewives know. But it is not in vain that they say: live and learn. And even such a seemingly simple dish can be turned into a real royal dinner. And for this, you should remember just a few simple secrets and take note of our recipes.

Gourmet roast with vegetables

First, let's take a look at how to cook home-style pork roast in a saucepan. Such a dish is especially so because we pre-fry all the ingredients separately. And this will allow us to preserve their integrity, and the dish will not turn into an ugly porridge.

Composition:

• 1 kg of pork;
• 1 kg of potatoes;
• 2 carrots;
• 2 onions;
• 1 tbsp. l. soy sauce;
• 1 tbsp. l. tomato paste;
• 1.5 tbsp. filtered water;
• 2-3 garlic cloves;
• salt;
• blend of spices;
• vegetable oil.

Preparation:

• Prepare the pork: rinse and cut into cubes.
• Fry the meat in vegetable oil, add soy sauce and ground black pepper.
• When the pork is slightly golden brown, put it in thick-walled pan or a brazier.

• Peel the carrots and chop them into strips, and then fry in the same oil in which the meat was cooked. We shift the carrots to the meat.

• The same fate awaits the onion. Pre-cut them into cubes.

• Peel the potatoes, cut into several parts, season with spices, salt and fry in the same pan, adding a little oil if necessary. We send root vegetables to the rest of the ingredients.

• Mix the contents of the saucepan well and add the chopped garlic cloves.

• Dilute the tomato paste in filtered water and pour the resulting sauce into a saucepan. Add spices.
• On a small burner level, simmer the dish under a closed lid for forty minutes.

Spicy meat dish with mushroom notes

Now let's cook roast pork with potatoes and mushrooms. The recipe with a photo illustrates in detail the entire culinary process. Our meat dish we will bake in pots. Attention: the cooking time may differ from the one indicated in the recipe, because ovens everyone is different, so it is better to periodically taste the roast.

Composition:

• 350 g pork;
• 350 g potatoes;
• 200 g of mushrooms;
• 2 carrots;
• 2 onions;
• 200 g of cheese;
• 2-3 garlic cloves;
• sour cream;
• curry seasoning;
• fresh dill;
• salt;
• ground black pepper;
• butter.

Preparation:

• We clean the vegetables, chop the onions into cubes, and rub the carrots.
• Pass vegetables in butter, as they say, until half cooked.
• Prepare the meat, cut into cubes and fry in butter, season with pepper, curry and salt. As soon as it is covered with a golden crust, take it out.
• We clean and fry the mushrooms.

• Put meat in pots, then potatoes. Add salt and filtered water so that it completely covers the potato layer.
• Now we send onions with carrots, chopped garlic cloves and mushrooms to pots. We also need to season this layer with salt and pepper.

• We close the pots and place them in the oven. Cook for forty minutes. The recommended temperature threshold is 200 °.
• 5-7 minutes before the end of the cooking process, open the pots so that the dish is covered with an appetizing cheese crust.
• Before serving, add sour cream to taste and chopped dill to the pots.

A familiar dish in a new way

And this method of cooking roast will appeal to everyone who loves juicy baked vegetables with meat under creamy sauce. Vegetable mix and creamy notes give the meat a unique aroma and taste.

Composition:

• 0.8 kg of potatoes;
• 1 kg of pork;
• 2 pcs. Bulgarian pepper;
• ¼ Art. mustard;
• ¼ Art. chopped parsley;
• 150 ml of broth;
• ½ tbsp. cream;
• 2-3 st. l. olive oils;
• salt;
• ground black pepper.

Preparation:

• First, we need to boil the potatoes in their skins until half cooked. We pre-wash it, clean it with a brush and cut it into several parts. If you have old root vegetables, it is better to peel them.

• We wash the bell peppers, remove the seeds and cut into large slices.
• Cover the baking dish with foil and put potatoes and peppers in it.

• Now let's make the sauce. Combine the mustard and olive oil with the broth. Season with salt and pepper, mix.
• Pour the sauce over the vegetables and shake well to distribute it evenly.

• Rinse the pork and cut into small pieces, and then put it on the vegetables. Season lightly with salt and pepper.

• We bake in the oven for forty minutes at a temperature threshold of 180 °.
• Now we take out the form from the oven and put the pork on a plate, cover it with foil.

• Pour the vegetables with cream, add the parsley and bake everything for ten minutes.

• Serve pork with baked vegetables, generously pouring the juice that was formed during the cooking process.

We've covered how to cook pot roast pork in the oven and casserole. But that's not all. So, such a dish is delicious in a slow cooker and even a microwave. In general, here the flight of your imagination is not limited by anything. Enjoy cooking and Bon Appetit!

Calorie content: Not specified
Cooking time: Not indicated

Roast with meat - old dish Russian cuisine. The very name "roast" does not come from the word "fry", but from the word "heat", which determines the method of preparation - the products were not fried, but tormented in a hot Russian oven. One can only imagine how delicious the finished dish turned out!
Nowadays, both the composition of the roast and the method of preparation are certainly not the same. The Russian stove was replaced by the oven, and not only pork or beef, but also chicken, rabbit meat, turkey, mushrooms, and vegetables became more diverse. Still, the most delicious is the roast with meat and mushrooms, to which onions, carrots and potatoes are added.
There is also a variation that uses green beans.
Ingredients:

- pork - 500 gr;
- fresh champignons- 250 gr;
- onions - 3 pcs;
- carrots - 2 pcs;
- potatoes - 1 kg;
- ground black pepper - 0.5 tsp;
- salt - to taste;
- vegetable oil - 4 tbsp. l;
- garlic - 2 cloves;
- ground paprika - 1 tsp;
- dried thyme - 2-3 pinches.

How to cook from a photo step by step

Roast can be cooked in the oven or on the stove, but in any case, this requires dishes with a thick bottom and walls to keep the heat longer. Today we offer you a recipe for roast pork with mushrooms, so we will prepare all the products in advance. Cut into half rings onion... Chop 2 large cloves of garlic finely.




Cut the carrots into large cubes or slices. The cuts should be large enough to keep the vegetables in shape during cooking.




Cut the potatoes into large wedges. To make the roast tasty, it is recommended to take potatoes for it with a high starch content (crumbly).






We will free fresh champignons from dirt, trim the legs, clean the film from the caps. Cut large mushrooms into 2-4 parts, leave small ones whole.




For our roast with meat, pork can be fatty or lean - at your discretion. You can cut the meat into small cubes or slices of medium size.




First, lightly fry the mushrooms in oil (until a light golden crust appears). Remove from the oil with a slotted spoon, transfer to a plate.
By the way, champignons make a wonderful






We send the meat to the same oil, make the fire stronger and fry the meat until golden brown... Season with ground pepper to taste. Reduce the intensity of the fire, add onion half rings.




Bring the onion to softness, it will become almost transparent. Pour in the carrot sticks and continue to simmer vegetables and meat for another 5 minutes.




Put potatoes in a frying pan, mix it with meat and vegetables. Warm up over low heat so that the potatoes absorb oil and spices. Pour in a third of a glass of boiling water, cover the dishes with a lid and simmer until the potatoes and meat are cooked.




When the meat and potatoes are cooked through, season the roast with ground paprika, garlic and thyme. After a minute, add the fried mushrooms, leave to simmer for another 2-3 minutes. Turn off the fire, let the roast brew for a few minutes.






Serve the roast with meat and mushrooms hot, adding sauerkraut, green onions, rye or bran bread. If desired, you can add sour cream to the roast - it goes well with all the ingredients, the roast will be juicier and acquire a pleasant sourness.




By Elena Litvinenko (Sangina)
Now you know how to cook pork roast and you can always cook it for your household.

The classic roast, which was originally prepared in a large piece over extreme heat, has become one of our favorite dishes over time. However, the cooking method has changed. Pork is cut into pieces, fried, vegetables are added and simmered with the addition of all kinds of spicy and hot spices. You can cook delicious roast pork on the stove and in a multicooker, in the oven and in the microwave. The recipes and cooking process differ only slightly, but the result is always excellent!

• It is preferable to choose for delicate dish pork neck or ham. If you do not have such a piece in the refrigerator, then pork pulp for obtaining delicate taste just marinate. A kiwi, onion and lemon marinade is ideal. Such meat will be especially soft and tasty.
• Spices for delicious dish- cumin and sage, paprika and marjoram, basil and suneli hops. It is difficult to imagine a roast without a mixture of red and black peppers.
• Vegetables for juicy roasts - tomatoes and zucchini, potatoes and carrots with onions, beans and eggplants, mushrooms and green pea... They are perfectly combined with tender pork, and the roast always turns out to be juicy and tasty.
• During the cooking process, for an exquisite aroma and taste, the water can be replaced with a glass of dry grape wine.
• Adding sour cream or heavy cream will give a hot treat a special tenderness and softness.
• Be careful with salt - it can draw juices out of meat, making it dry and tough. Salt at the end of the cooking process.
• Roast, which is cooked in the oven, differs from the usual methods of preparing pork pulp. It must be kept for half an hour in warm water... The pork is hydrated and will retain its juiciness and flavor when cooked in the heat.

Roast at home with potatoes in a cauldron

A hot and hearty dish made from a good piece of pork and potatoes has become a classic on the menu of our hostesses. A roast according to this recipe can be prepared for a family dinner or feed a large group of guests at a festive table.

Would need:

• a pound of not too fatty meat;
• 8-10 potatoes;
• a couple of onions and carrots;
• fresh or dried dill;
• spices to taste.

Preparation:

1. Rinse and dry cooked meat. Then cut into small, even pieces.
2. Heat vegetable oil and transfer pork to a cauldron. Saute until the pieces are golden on all sides.
3. Add slices of onions and carrots to the meat. Stir and simmer in a sealed container for about 20 to 25 minutes.
4. Add diced potatoes and hot water. It should only slightly cover the top layer of the roast.
5. You will need another half hour to cook. Before removing from heat, put dill, spices in a cauldron and salt.

Roast can be put on plates straight from the fire and invite everyone to the table.

Roast with pork and potatoes in a pan

A few cloves of garlic will spice this flavorful dish and take on the pleasant color of the added tomato paste. Preparing is surprisingly simple.

It will take frying pan or saucepan and a simple set of products:

• pork - 600 gr.;
• potatoes - 5 pcs.;
• garlic;
• three tablespoons of tomato paste;
• two onions;
• spices and salt.

Preparation:

1. Chop the onions and fry in a hot skillet. Add the garlic gruel to the clear onion and transfer the frying to a small bowl.
2. Add the oil to the saucepan and fry the pork pieces until they have a nice brown crust. In the process of frying, salt the meat and add the cooked spices and herbs. Transfer the fried pieces to the onion fry.
3. Now in the same saucepan, overcook the coarsely chopped pieces of potatoes. Return the meat, garlic and onion to the saucepan.
4. Mix the roast with tomato paste, pour in a little water and, covering with a lid, simmer until tender.
5. After about 25 minutes, the potatoes will cook and the treat can be served.

Roast pork with mushrooms in a slow cooker

The amazing ability of meat to combine flavors with any type of mushroom will allow you to cook delicious treat with a delicate mushroom aroma. A slow cooker will make the process pleasant and quick.

Ingredients:

• pork pulp - 550 gr.;
• champignon mushrooms - substrate;
• potatoes - 8 pcs.;
• Bell pepper;
• garlic;
• jar of peas;
• carrot;
• herbs and spices.

Preparation:

1. Prepare all vegetables. Peel the pepper and cut into strips. Cut the carrots into small cubes, cut the potatoes into several pieces, and cut the mushrooms into slices. Crush the garlic, chop the herbs finely.
2. Set the device to "Fry" and fry the pork until golden brown.
3. After 10 minutes, add the garlic, carrots, peppers and mushrooms.
4. Pour to them canned peas along with juice from a jar.
5. Add coarsely chopped potatoes, laurel leaves, spices and salt.
6. Close the lid of the multicooker and cook in the "Braze" mode for one hour.

When the appliance enters the "Heat" mode, you can add greens and green onions. You can serve the roast with fresh vegetable salads.

One more interesting recipe cooking roast pork with potatoes in a slow cooker, you will learn from the video:

Roast pork in the oven

For cooking juicy dish you can use rich red ripe tomatoes. Tender pork and vegetables will be stewed in the juice of these tomatoes.

Ingredients:

• pork neck - 1 kg;
• tomatoes - 5 pcs.;
• onions - 3 pcs.;
• lard - 70 gr.;
• spices and salt.

Preparation:

1. Chop the pork into portioned pieces and place in warm water for half an hour.
2. Place the moist cuts of meat in a large glass oven tray.
3. Cover with half rings of onions. Spread out finely chopped bacon. Add salt and spices.
4. Peel all tomatoes, rub through a sieve or scroll in a meat grinder. Place on the meat and onions.
5. Season the dish with the pepper mixture and place the baking sheet in the oven. It will take up to an hour and a half to cook dinner.

Such a rich roast in tomato sauce serve well with loose rice or tender mashed potatoes.

Roast pork with dried apricots and prunes

This foil-baked dish features refined taste and mild pungency.

Main ingredients for the roast:

• pork pulp - 500 gr.;
• garlic;
• large onion;
• prunes - 100 gr.;
• dried apricots - 50 gr.;
• green apple;
• mayonnaise - 100 gr.;
• a glass of broth and spices.

Preparation:

1. Soak dried fruits in water. Let them sit, then rinse and chop.
2. Peel the apple and cut into cubes. Chop the onion at random.
3. Divide the pork into pieces, rub with garlic, salt and pepper.
4. Place the meat on a piece of foil. Cover with slices of prunes, dried apricots, onions and apples. Cover everything with a layer of mayonnaise.
5. Lift the edges of the foil and transfer everything to a baking sheet.
6. Bake the roast at 200 degrees.

Do not cook roasts for future use. It tastes hot, as they say. And he really doesn't like reheating. After a night in the refrigerator and a new heating, the roast loses its unique aroma and slightly changes its taste, not for the better.

Roast pork with mushrooms and potatoes

Roast pork with mushrooms and potatoes

Cooking roast pork with mushrooms and potatoes

We need:

• pork (can be with fat) 700gr-1kg
• mushrooms (I have milk mushrooms, champignons go well) 500-700g
• potatoes 1kg
• carrots 1-2 pieces
• 1-2 onions
• vegetable oil
• butter
• salt and pepper to taste

Preparation:

Cut the pork into medium pieces.

Cut the onion into half rings.

Cut the carrots into rings.

Cut the potatoes into large pieces.

Add part of the chopped onion to the mushrooms, season with salt and pepper, fry for 5-10 minutes.

Combine the ingredients and mix.

The dish is ready. Bon Appetit.

Until next time on the Ode to Cooking blog. Do not forget to look at me

Roast pork and mushrooms with potatoes recipe with photo

Very tasty, satisfying, rich and aromatic roast pork with mushrooms - great dish for a family dinner or for festive table... The roast is easy to prepare, and the result is amazing! Delicate and juicy meat, aromatic vegetables with a rich taste complement each other perfectly, and in general - a wonderful dish! Try it!

Cut the pork pulp into small pieces, place in a frying pan preheated with vegetable oil, sprinkle with spices. Fry on all sides until lightly golden brown.

Add chopped onions and chopped fresh carrots to the meat. Salt and fry, stirring occasionally, for 5-7 minutes.

Peel the potatoes, wash, cut into cubes. Place the potatoes in a heavy-walled, fireproof saucepan and season with salt.

Put pork with fried vegetables on top of the potatoes.

Put fresh mushrooms cut into 4-6 parts on top of the meat, add a little more salt, pepper and pour in the broth.

Mix the ready-made delicious, rich and aromatic roast pork with mushrooms and serve hot.

Roast pork with potatoes and mushrooms

Roast with meat, potatoes and mushrooms is a dish that is prepared very easily and quickly, you just need to prepare all the ingredients, put them in pots and send them to the oven! A great dinner option for the whole family, and it can also be served with a festive table.

To prepare 1 serving of roast in a pot, you need the following ingredients:

1. 130 g pork
2. 100 g champignons
3. 2 medium potatoes
4. ½ pcs. bulbs
5. 2 tbsp. l. sour cream
6. Salt and spices

Recipe for roast pork with potatoes and mushrooms:

1. Cut the meat into small pieces

2. Chop the onion into half rings

3. Fry pork and onions in a little vegetable oil until lightly golden brown.

4. Cut the potatoes into cubes.

5. Chop the mushrooms too, not very finely

6. Put potatoes in a pot at the very bottom

7. Then fried meat with onions, salt and pepper everything

8. Top - champignons

9. Pour boiling water over, but so that the water does not completely cover the mushrooms. It is better not to fill the pots to the top.

10. Top with sour cream, cover the pot with a lid and bake in the oven for about 1 hour, setting the temperature to 180.

Food cooked in pots can stay hot for a long time, so roast can be prepared for a holiday before the arrival of guests and not be afraid that the dish will cool down immediately. Bon Appetit!

step by step recipe with photo

A plate of roast pork with potatoes and mushrooms served for dinner will help you to forget the worries of the past day. Despite the use of fatty pork, the food does not come out heavy: the components, which are deliberately chopped large, can be successively fried until a firm crust on melted fat.

Champignons bought in the supermarket are affordable and safe, but even a single forest mushroom added to a cauldron will dramatically change the taste and perception of an amazing hearty dish, which, it would seem, nothing can do better. Bay leaves perfectly complement the delicate mushroom aroma.

Ingredients

• pork 300 g
• onion 1 pc.
• carrots 1 pc.
• potatoes 5-6 pcs.
• champignons 5-6 pcs.
• vegetable oil 3-4 tbsp. l.
• water 500-600 ml
• bay leaf optional
• black pepper

Preparation

1. Rinse the pork and pat dry with a napkin. Cut into medium slices. Fry in preheated vegetable oil 8-10 minutes until browning. Stir from time to time.

2. Prepare a heavy-bottomed saucepan, stewpan or cauldron for stewing. Transfer the fried meat to the cauldron. Pour in hot water and set over high heat. Boil and cook for 5-8 minutes over moderate heat.

3. Peel potatoes, rinse. Cut into medium cubes. Add oil to the skillet where you cooked the meat, if necessary. Brown the potato slices until golden brown. Frying potatoes will take 8-10 minutes over high heat.

4. Dip the fried potato pieces into a cauldron with meat. Stir and bring to a boil. Once the mixture boils, reduce the heat and simmer for 8-10 minutes.

5. At this time, peel and dice the onions and carrots into half rings. Fry in the same skillet for 3-5 minutes over high heat.

6. Add the carrots and onions to the cauldron. Rinse the mushrooms. Cut into 2-4 pieces, depending on the size, and add to the cauldron. Season with salt, ground pepper and bay leaves. Stir. Cover and simmer for 15-25 minutes until all ingredients are done.

7. Sprinkle with chopped herbs before serving.