per 6 pots, ~ 700-800 ml volume
meat (pork, beef or veal) - 800 g,
potatoes - 12-14 pcs,
mushrooms (champignons or other) - 600-800 g,
onions - 2-3 pieces,
carrots - 3 pcs,
Garlic - 6-8 cloves,
greens,
Cheese - 200 g,
mayonnaise,
butter - 6 teaspoons
broth or water - 400-600 ml
vegetable oil for frying
salt
freshly ground pepper
Preparation :
Meat wash, dry and cut into large cubes.
Potatoes Wash, peel and cut into strips.
Onion peel and finely chop or chetvertkoltsami.
Carrots wash and grate.
Mushrooms wash, dry, cut into slices.
Garlic peel and finely chop.
Greens wash, dry and chop.
On the hot pan with vegetable oil to fry the meat in small portions on both sides until golden brown (to half).
Put meat from the pan and set aside.
At the same pan lightly fry the mushrooms and set aside.
Fry the potatoes until soft, if necessary slightly topping up oil, and also set aside.
Fry onion and carrot.
In ceramic pots decompose roasted vegetables:
At the bottom of the pot put the meat, a little salt and pepper.
For meat put the onion and carrots and sprinkle with chopped garlic.
The next layer of potatoes to put a little salt and pepper and sprinkle with herbs.
Potatoes, sprinkle with herbs and put mushrooms. A little salt.
Cover with about 1 teaspoon of butter and pour about 1 / 3-1 / 2 cups of broth or water.
Sprinkle with grated cheese (cheese optional) and pour mayonnaise.
Thus fill all pots.
Cook about 40 minutes, heated to ~ 180-190 ° C oven.
Ready pots gently (not to burn yourself) remove from oven and let stand for 15-20 minutes.
When serving sprinkle with fresh herbs.
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