Meat in pots with potatoes in the oven

Cooking in cast iron and pots has Slavic roots. In the recent past, housewives prepared food in ovens, left the dishes inside, and slowly tormented them in the heat left behind.

Wealthy families had two sets of pots. Some used on weekdays, others, smart, served on holidays. The cold climate determined the dietary habits. Hot dishes from meat, mushrooms, game saturated the Slavs. From the second half of the 19th century, potatoes appeared in Europe and Russia. Tubers, tasty and nourishing, became the second bread for many nations.

With the advent of gas and electric stoves, the tradition of cooking and serving food in pots lost its meaning. It was possible to taste the dish only in restaurants. Only by the end of the last century, began to use dishes from ceramics for cooking at home. Some of the old recipes have become available and popular.

Calorie dishes

Cooking in pots makes food not only tasty, but also useful.To reduce the energy value of the dish is possible by reducing the amount of fat.

Table calorie meat in pots of mushrooms:

Total per 100 g1008136168
Product Weight, g Proteins, g Fat, g Carbohydrates, g Calorie, kcal
1 Potato 500 10 2 80 380
2 Pork 600 96 130 0 1554
3 Mushrooms 280 12 3 0.3 76
4 Salt 7-8 0 0 0 0
5 Ground black pepper 10 1 0.3 4 25
6 Sour cream 18% 160 4 29 6 294
7 Vegetable oil 40 0 40 0 360
Total 1597 123 203 90 2689

In one portion of the pot is obtained about 400 grams of the finished dish, whose caloric content is 650 - 680 kcal.

The classic recipe for meat in pots

meat in a pot

With pre-frying and boiling products to half-cooked, the process takes 70 - 80 minutes. Here is a list of products for cooking four servings of meat with potatoes in pots required.

  • 0.6 kg of pork, fit the scapula, ham or neck;
  • 0.5 kg of peeled potato tubers;
  • 100 - 120 g onions;
  • 50 ml of oil;
  • 160 g sour cream or mayonnaise;
  • salt to taste;
  • 20 - 30 g of dill and other herbs;
  • pepper, ground, to taste.

How to cook:

  1. Wash and peel potatoes. To get the right amount of tubers at the exit, take a third more. Wash peeled potatoes again and coarsely chop them. Small tubers leave whole or cut in half.
  2. Boil the potatoes in salted water until almost ready, so that the structure is soft. Since boiling should take no more than 12 minutes.
  3. Water from under the potato drain into a separate bowl, it will be needed later.
  4. Meat cut into pieces weighing about 40 grams.
  5. Chop the onion in half rings and fry in butter until golden brown. Add meat to it, stirring for 10 minutes. At the end, lightly salt and pepper to your taste.
  6. At the bottom of each pot, place 1/4 of the meat and potatoes. Fill with hot water remaining after boiling potatoes. Fill each pot to the “hangers” with ingredients and cover with lids.
  7. Place the dishes in the center of the oven. Cook for 30 minutes.
  8. Remove the lids, add two tbsp. To each pot. l sour cream and chopped greens, return the dishes to the oven.
  9. Leave the dish until cooked at the same temperature for 15 to 20 minutes, and then turn off the stove.
  10. Give the meat and potatoes in the oven for 5-6 minutes and serve to the table right in the pots on the wooden plates.
Video recipe

Recipe for meat with potatoes with mushrooms and onions

Meat in broth

Cooking dish in four pots.


  • 250 - 300 g of fresh champignons;
  • 500 grams of veal;
  • 500 g potato tubers;
  • 90 g onions;
  • 160 ml of heavy cream or sour cream;
  • 500 ml of water;
  • 100 ml of oil;
  • salt and spices to taste;
  • 20 g of green.
  1. Onion cut into half rings.
  2. Wash the mushrooms, cut off the tips of the legs and cut into plates.
  3. Pour ⅓ of the oil in the pan and fry the onion first, and after five minutes add the mushrooms, lightly salt everything and cook another 7-8 minutes. Transfer to bowl.
  4. Cut the beef into pieces at the rate of three or four things per serving.
  5. In the pan, where the mushrooms were cooked, add another of the butter and over high heat until brown crust the beef. Salt and pepper to taste.
  6. Fill the meat with water and simmer until soft under a lid for 40 - 45 minutes.
  7. Wash the potatoes, peel, wash and cut again into cubes.
  8. Pour the remaining oil into a clean frying pan and fry the potatoes until golden brown. At the end, salt to taste.
  9. In each pot, put in order: meat with that juice, potatoes, mushrooms, cream or sour cream will be the last layer.
  10. Bake for 35 - 40 minutes in pots under a lid in the oven at 180 ° C.

In the finished dish, add chopped greens and serve on the table.

Video preparation

Useful tips

Raw meat

  1. New pots before use, wash, fill with water and put in half an hour or an hour in a hot oven. This is important when the inside is not glazed. The pots must be of baked heat-resistant clay.
  2. Do not put filled pots in a hot oven, but with hot food, place them on stands. This will protect them from cracking when the temperature drops.
  3. On the Internet, publish recipes where meat and potatoes lay in raw. Then the cooking time count from the moment of boiling liquid. Otherwise, the liquid will evaporate before the meat and potatoes reach readiness.

What meat to choose for roasting roasts with potatoes

  • Pork is ideal for cooking roast with potatoes. She quickly prepares, it has light streaks of fat and little films.
  • In addition to pork, you can take young mutton. The flesh of the back leg will do.
  • If you take beef, then from an animal from the age of one to three. Good pulp blades or tenderloin.

Cooking recipes in pots will give a feast a festive look. Dishes get tasty, fragrant with the spirit of the Russian stove. You can stew the meat and potatoes in a common saucepan, arrange in pots, add grated cheese or sour cream on top and bring to full readiness in the oven for 10 - 15 minutes.It's simple, but very tasty!

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