Meat in a pot with cheese and mushrooms. Roast in pots with mushrooms - preparing a tasty and aromatic dish

Among the main courses, many can be prepared both for every day and for special occasions. festive table These include pots with potatoes, meat and mushrooms. If desired, it can be made lean or more elegant.

I suggest cooking the basic recipe with photos in the oven, but you can also try it in the microwave. Potatoes with mushrooms will always be delicious.

Potatoes with mushrooms and meat in pots are also hearty second a dish in which the ingredients are perfectly combined and complement each other.

The food is being prepared in clay pots and baked in the oven, which makes it not only tasty, but also healthy. Let's feed our family a delicious dinner, for which the male half of the family will be especially grateful to you.

Taste Info Potato main courses / Baked potatoes in the oven

Ingredients for 3 pots:

Potatoes - 0.8 kg (this is 7-10 medium-sized tubers);
pork (pulp) – 0.4 kg;
champignons – 250 g;
onion – 1–2 pcs.;
cheese – 100 g;
sour cream or mayonnaise – 150 ml;
water – 100 ml;
vegetable oil – 80 g (4 tbsp);
salt, black ground pepper- to taste.

How to cook baked potatoes with mushrooms and meat in pots

First, we will prepare all the vegetables. Wash and peel. Rinse with water again and let dry a little.

Now let's start with the meat, it needs to be rinsed under running water and dried. Then cut into pieces measuring 2x2x2 cm (approximately). It is not necessary to use pork; if you wish, it can be beef, lamb, turkey, chicken.

The neck, shoulder blade, thigh will do. Any meat, but preferably it has a lot of juice and a little fat (potatoes taste better this way).

Heat 2 tbsp in a frying pan. l. vegetable oil, add meat. Fry on high fire so that the pieces are covered with a crust (light brown) on top, and the meat juice is sealed inside. While frying, add salt and pepper.

Now wash the champignons and cut them into slices. Lightly fry in a frying pan with vegetable oil.

Champignons can be replaced with oyster mushrooms or any wild mushrooms. You can also take frozen preparations, dried mushrooms.

Onions cut into half rings if the onions are small. First cut the large onion into quarters, then chop it and add it to the mushrooms. Add salt, mix and fry for 3-5 minutes.

Grate the cheese onto a fine grater. Any type of cheese is suitable.

We have already prepared the potatoes, we will cut them into large cubes. But not too much. After all, we need it to be both tasty and baked.

Let's start laying the balls: put potatoes on the bottom of the pots, dividing them equally into all 3 containers. Season with a little salt.

Then lay out the pieces of meat, also dividing them equally among all the pots.

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Place 2 tbsp in each pot. l. sour cream (or mayonnaise), pour in a little water (about 30 ml).

Place a generous portion of cheese on top (also spreading the grated cheese evenly over all portions).

Our pots are packed, now we put them in the oven.

But first we cover it with lids (if not, then with foil), and only then put it in a cold oven. Turn on the oven in the “top and bottom” heating mode, set the temperature to 200 degrees, time to 50 minutes.

This time is quite enough to cook potatoes in pots. The dish turns out to be very appetizing and aromatic - the potatoes are soaked in meat and mushroom juices, and the cheese melts, covering the top with a delicious golden brown crust.

Potatoes with meat and mushrooms are served in pots in the oven, always hot. It can be placed on plates or served directly in pots.

Cooking tips:

To get dietary dish with maximum benefit, choose lean meat and do not fry it, and, of course, do not use mayonnaise, sour cream, or cheese.
If you have a regular oven, then preheat the oven a little (10 minutes) before placing the pots. This way, you will heat the top of the oven, and your pots will bake evenly on top and bottom.
Potatoes with mushrooms and meat in pots in the microwave also cook well. You just need to select full power and set the time to 10 minutes. The taste of these potatoes will be reminiscent of those cooked by your grandmother in the oven.
You can use frozen preparations for this recipe. forest mushrooms. Usually they are already boiled. Before putting them in the pot, they must be defrosted, otherwise your potatoes will be too liquid.
You can also use dried mushrooms. They have a very strong aroma, and the potatoes will receive an enhanced mushroom taste. Wash them before putting them in the pot. cold water. Pour boiling water over for 2-3 minutes and drain. And then pour boiling water again and let stand for 15–20 minutes. This water can be used to fill pots.
It is better to replace the water in the recipe with meat broth, it should fill the pot no more than 2/3. Otherwise, the excess liquid will “run away” into the oven.

Potatoes with meat and mushrooms - very delicious combination. A hearty, aromatic, rich dish perfectly replenishes strength and gives incredible pleasure. Cooking in pots gives this dish special taste- all products are saturated with each other’s juices and aromas. You can use any spices and seasonings, but I will only use salt and pepper so as not to disturb the taste and aroma of this wonderful dish.

Let's prepare the ingredients according to the list. To prepare potatoes with meat and mushrooms in pots, I took pork tenderloin, new potatoes and wild mushrooms. You can also use beef, as well as any other mushrooms of your choice.

Wash the meat, dry it and cut it into large pieces. Fry them in a dry frying pan on all sides, then the meat will remain juicy.

Set the meat aside and cover with a lid. In the meantime, sauté the onions and carrots for vegetable oil. I recommend not chopping the vegetables too much so that they don’t lose their shape after cooking in the pot.

In the meantime, let's take care of the mushrooms. If you have champignons, peel them and cut them into slices. I have moss mushrooms that grow in the country, I immediately cleaned them of grass and soil. Cut the mushrooms into pieces and fry in vegetable oil.

Peel the potatoes and cut them into fairly large cubes or cubes. Let's take the pots and start filling them. First, lay out the potatoes and mushrooms on top. Add salt and pepper.

Now it's the meat's turn. Also add a little salt and pepper.

Place onions and carrots on top of the meat.

Add garlic and sour cream passed through a press.

Add about 100 ml of water or broth to each pot, cover with lids and place in the oven for 35-40 minutes at a temperature of 180-200°C.

Potatoes in pots with meat and mushrooms are ready! The aromas are magnificent, invite your family to the table. You can also serve it in pots, but the portion is quite large, so you can also serve it in plates. Garnish the dish with your favorite herbs and enjoy!

Bon appetit!

Recently I was surprised to discover that “Tasty and Simple” does not have potatoes with meat baked in a pot. How could I pass by such delicious simplicity :) I correct myself immediately and offer for your consideration a recipe for potatoes with meat and mushrooms. The dish is suitable for treating friends and for a family dinner. By the way, you can not only bake vegetables and meat in pots, but also boil various soups. It turns out very fragrant and original. But that’s a completely different story :)

Diet version of potatoes with meat in pots

You can use different meats: beef, lean pork or white chicken. Champignons can be replaced with fresh or frozen honey mushrooms, chanterelles, and pre-soaked dried porcini mushrooms. To make the dish less high in calories, replace sour cream with kefir, and use low-fat cheese.
Ingredients:

new potatoes 1 kg
chilled chicken fillet 700 g
fresh champignons 500 g
onions 1 pc.
fresh parsley a few sprigs
refined vegetable oil 3 tbsp. l.
hard cheese sour cream 20% fat 250 ml
cookery fine salt 1 tsp.
ground black pepper 0.5 tsp.
seasoning for potatoes ( nutmeg, basil, paprika) 1 tsp.

Cooking recipe
Step 1: Slice the mushrooms

Since we need to pre-fry the onions and mushrooms, let’s deal with the mushrooms first. Wash and clean the champignons. Cut the mushrooms into thin slices.

Step 2: Chop and fry white onion

Let's peel the onion. Let's rinse it in cold water, cut in half and cut into thin half rings.

Pour vegetable oil into a dry non-stick frying pan. When it’s hot, put the onion half rings in it and fry it until golden brown.

Step 3: Add and fry champignons

Now add the chopped mushrooms to the onion and continue frying them. The water released from the champignons should completely evaporate. The mushrooms should be fried and brown. When the mushrooms and onions are ready, remove the pan from the heat.

Step 4: Slice the meat

Now let's prepare the meat. For this recipe, it is better to use chicken fillet, as it cooks quickly and does not require additional processing. Pork and beef must be fried until half cooked in vegetable oil. Wash and dry the meat with a napkin. Cut off the films and fat, cut the chicken fillet into small square pieces.

Step 5: Peel and cut the potatoes

Wash the new potatoes thoroughly. Peel it and cut it into large pieces of arbitrary shape.

Step 6: Filling the Ceramic Pots

Place the pieces at the bottom of the baking pot chicken fillet. Sprinkle the meat with salt and hot pepper.

Place chopped potatoes on top. Sprinkle the potatoes with seasoning and salt.

Now put the fried champignons with onions. Mix sour cream with a small amount of peeled hot water and pour this mixture over the ingredients in the pot. For spiciness, you can add chopped garlic to the sour cream. The liquid should almost completely cover the vegetables and meat.

Step 7: Bake potatoes with meat and champignons

Cover the pots with lids and place them on a baking sheet. We will bake them for 40 minutes at 200 degrees. The oven must be preheated.

Step 8: Add hard cheese and herbs

While the vegetables and meat are baking, grate the hard cheese on a fine grater. You can use Russian, Cheddar, Parmesan or Dutch for this recipe. Wash the parsley and chop it finely.

After 40 minutes, remove the pots of potatoes from the oven. Carefully remove the lid and sprinkle the dish with cheese and herbs. Cover the pots again and put them in the oven for another 5 minutes to melt the cheese.

Step 9: Feed

Ready potatoes with chicken meat and mushrooms can be served in a pot or carefully transferred to a serving plate. Serve with fresh or pickled vegetables.

Calories: Not specified
Cooking time: Not specified

I have a hotel notebook in which I write these simple, quick and delicious recipes dishes. And although potatoes in pots with meat and mushrooms are prepared not simply, but simply, and you don’t need to strain your brain to remember the recipe, this recipe is featured on one of the first pages. Just to remember it when you want something tasty and not troublesome to prepare. So write it down too. Just in case.

Ingredients:

(for 2 pots)

- potatoes (medium tubers) – 4 pcs.;
-chicken (pork) – 200 g;
- champignons – 150-200 g;
- hard cheese – 100 g;
- garlic – 2 small cloves;
- vegetable oil – 3-4 tbsp. l.;
- onion – 1 pc. (medium size);
- sour cream (mayonnaise) – 2 tbsp. l.;
- meat (vegetable) broth (water) – 100-150 ml;
- salt – 2 pinches;
- ground pepper - optional and to taste.

Recipe with photos step by step:

1. I always start cooking pot roast in the oven with potatoes. Wash and peel the potatoes. Slice small cubes approximately 1 by 1 cm. The finer the cutting, the faster the pots of potatoes will reach readiness.

By the way, if you love this vegetable in any form, be sure to try it.

2. Champignons, if there is no soil on them, quickly rinse. If the mushrooms are dirty, peel them first and then peel them. Then cut into thin slices or large cubes.

3. Chop the onion moderately finely.

4. Cut the chicken or pork into oblong pieces.

5. Hard cheese grate on a coarse or medium grater.

6. To make the dish cook faster and taste better, I cook all the ingredients until half cooked separately. Brown the meat in a small amount of vegetable oil. To form golden brown crust, the fire must be strong. Add salt at the end.
7. Remove the chicken (pork) from the pan. And quickly fry the potato cubes in the remaining oil. Also on high heat. Don't forget to add salt.

8. After removing the potatoes from the pan, add a little oil and fry the chopped onion.

9. When it is browned, add the champignon slices. Fry. Season with salt and pepper.

10. Now layer all the ingredients into the pots. I do this: some potatoes, mushrooms and onions, more potatoes, meat on top. You can lay out the layers in your own order. Then squeeze a clove of garlic into each pot. There is no need to add salt, since we have already added salt to each ingredient. Sprinkle with grated cheese and add sour cream (mayonnaise). And pour in a little broth or clean water. Cover the pots with lids, moving them slightly to allow hot air to escape from the pots. Preheat the oven to 180 degrees and place our dish there. Roast potatoes with meat and mushrooms are prepared relatively quickly - about 20-30 minutes.
Before removing from oven and serve, be sure to check for doneness.
After removing from the oven, sprinkle with chopped herbs and serve the aromatic roast to the table directly in the pots.

You can also prepare the recipe using the link. It also turns out very appetizing, you can’t argue with that.

Bon appetit! Although with such a dish it can’t be unpleasant!

How fun it is for meat eaters to live, so many dishes can be prepared from meat. And fried, and boiled, and baked. Well, of course, baked and stewed meat is much healthier than fried meat, and the taste is no worse. Today I propose to cook meat in pots, where it will turn out to be baked and stewed at the same time. Why stew you ask? Yes, because we will add vegetables, mushrooms and delicious sauces. There will be so much juice and broth that the meat will be soaked and stewed in it through and through.

It is the combination of various products that makes this dish so tasty. And it’s easy to find something for every taste. Some with mushrooms, some with buckwheat, and my favorite is meat in pots with potatoes. Very filling, but amazingly tasty. You can’t eat such a dish every day, but on weekends and holidays you just have to indulge. By the way, it is also an ideal option for receiving a small number of guests.

Another big advantage of this dish is that it is very easy to prepare. After a short preliminary preparation ingredients, everything is put in layers in pots and sent to the oven for a period of time from half an hour if you are baking chicken to one and a half hours in the case of beef. That is, there is a lot of free time, and lunch or dinner is truly royal.

What I like most is when the same dish can be prepared in different ways. After all, even the order of the layers will be important and the taste and speed of cooking will depend on it. Meat in pots can be the very first layer at the bottom, if it is placed raw, or maybe at the top, when we have previously fried it.

Pots in the oven with meat and potatoes - the simplest recipe

The simplest and most uncomplicated recipe for cooking meat in a pot. But in my opinion, this is its only big advantage, because the taste is excellent, and it takes very little time to prepare. Classic combination meat, potatoes and some vegetables for taste. The simplest ones: onions, carrots and garlic. It's hard to imagine it simpler.

You will need (for 6 pots per liter):

pork (neck, shoulder) - 600 g;
potatoes - 1 kg;
onions - 2 pcs;
carrots - 2 pcs;
garlic - 3-4 cloves;
milk - 600 ml;
butter - 60 g;
vegetable oil - 2 tablespoons;
bay leaf - 6 pcs;
black pepper and salt to taste.

Preparation:

1. Wash a piece of fresh pork and pat dry with a paper towel. Cut it into medium-sized pieces, about 3-4 centimeters on each side. Or a little smaller than for kebab.

2. Cut the peeled onion into small cubes. To prevent the smell from causing tears to flow, pour ice water over the onion before slicing.

3. Cut the carrots into halves of rings 2-3 mm thick. You should not cut them too thin, otherwise the carrots will boil too much when stewing in a pot.

4. Heat a frying pan with vegetable oil. Now put the chopped meat in it and lightly fry. It is necessary to form a light crust that will seal everything meat juices inside the pieces. It will also give more bright taste cooked meat. You shouldn't fry it too much, but you can brown it until golden brown.

5. While frying, add onion to the meat first, let it fry a little, just a couple of minutes. After this, put the carrots in the frying pan. Stir. Salt and pepper the resulting mixture, fry a little for 1-2 minutes, and then simmer under the lid for another 3 minutes.

6. At this time, cut the peeled potatoes into large cubes. make the size of the pieces such that it will be convenient for you to eat. But don't do them larger than meat, it’s better to do a little less so that all the products are cooked at the same time.

7. Take a large deep bowl and pour the chopped potatoes into it. Now add the meat from the pan along with the vegetables. Lightly salt it, since our potatoes are not yet salted. And stir.

8. Prepare pots for baking the dish. Divide the resulting mixture of potatoes and meat into each pot, equally. With a pot volume of liters, you get 6 full pots. Pour 100 ml of hot milk into each pot. There should be about half a pot of liquid.

9. Now add a piece to the top butter and bay leaf. After this, cover the meat in the pots with a lid and place in an oven preheated to 180 degrees.

10. After about 40-50 minutes, check the potatoes and meat for doneness. If they are ready, then place a peeled clove of garlic in each pot. Cover with a lid and place back in the oven to simmer for 15 minutes. Turn off the oven, the residual heat will be enough.

The finished meat and potatoes can be served directly in pots, or you can put it on a plate. Homemade preparations, for example or, go very well with this dish.

This pot roast recipe will not only be tender and soft, but also incredibly tasty. The whole secret in cooking is that all the ingredients will be slightly fried in a frying pan before baking in pots. Perhaps this is not the most healthy way, but the result is so tasty that you want to forget about proper nutrition at least for a short time. Cheese crust on top of the contents, makes eating such meat in a pot also a pleasure comparable to opening a gift, or the pleasure of julienne, which we all love so much.

You will need for 4 pots of 0.5 l each:

pork (neck) - 800 g;
potatoes - 800 gr;
mushrooms (champignons or wild mushrooms) - 500 g;
sour cream - 4 tablespoons;
butter - 20 g;
carrots - 1 piece;
onions - 2 pcs;
tomato - 1 large;
meat broth - 200 ml (can be replaced with water);
peppercorns;
bay leaf;
vegetable oil for frying;
salt and ground black pepper to taste;
fresh herbs for serving, if desired.

Preparation:

1. As I wrote just above, all the ingredients of this pot roast will be fried in a pan. Let's start with pork. To prevent the meat from turning out dry, I do not recommend that you take pieces of ham or carbonate for this dish; they are very dry and will still remain harsh and fibrous when stewed. To keep the meat tender, take something that is a little fattier, preferably in thin layers or marbling. Neck fits best though large pieces It’s better to cut off the fat from it too.

Cut the meat into cubes and place in a hot frying pan to fry. It is necessary to achieve a golden brown crust on all sides, but not to dry out the meat. It should remain juicy inside, so temperature is important.

2. Cook the mushrooms next. Wild mushrooms must first be washed well and then boiled, depending on the type of mushroom. Then fry until browned. Simply fry champignons or oyster mushrooms. To do this, cut them into large pieces so that they can be felt in the finished roast, because they fry a lot. And then fry them in oil until fully cooked.

3. Peel the potatoes and cut into large cubes. It also needs to be fried a little; you don’t need to do this until it’s ready, just to brown it a little. Fried potatoes, like meat, will give great taste dish.

4. Now you need to fry the vegetables. It will include onions, carrots and tomatoes. Chop the onion very finely with a knife, grate the carrots on a medium grater. The tomato needs to be peeled and cut into small cubes. First, put the onion in the heated oil in a frying pan, fry lightly, add the carrots and fry until they soften a little. Then add the tomato and simmer everything together for another 2-3 minutes. The roast is ready.

5. It’s time to assemble the filling of the pot from semi-finished ingredients. First put half of it on the bottom bay leaf and 3 peppercorns. Then add the first layer of potatoes to cover the bottom. The next layer is meat, add about a quarter of what you prepared.

After the meat, add 3 tablespoons of roasted vegetables. There is another layer of potatoes on top to cover the frying. Now pour in about 70-80 ml of water or broth. And cover the very top with a layer grated cheese. It will become a tasty and crispy crust.

6. It's time to put the meat in pots in the oven. Cover all the pots with a lid and place on a baking sheet. Place them in a cold oven and only then turn it on to 180 degrees. Baking will take approximately 45-50 minutes.

Delicious meat in pots with mushrooms, potatoes and cheese is ready. Let it cool slightly and set the table. Bon appetit!

Delicious Bulgarian-style meat in pots with pumpkin - step-by-step video recipe

Meat in pots is prepared in so many countries, but they add their own flavor to it. This is made with local produce and vegetables. For example, in this Bulgarian recipe, appears sweet pumpkin And bell pepper, and besides them also beans and peas. The combination is amazing. Delicious baked beef and a whole blast vegetable taste, but no potatoes. Nourishing and delicious. Be sure to try this roast. I haven’t regretted for a minute that I found and tried this recipe. It is even more appropriate when the pumpkin harvest season approaches. After all, everything tastes best when it’s fresh.

This is the kind of yummy you will definitely get.

It is not necessary to cook meat with a very wide variety of vegetables, but also with regular potatoes and onions can be a bit boring. I suggest adding eggplant to this recipe. Many people's favorite vegetable fresh practically sold all year round, thanks to suppliers from the south and greenhouses. Buy a few eggplants for this dish, or leave a couple of pieces after you have prepared a delicious eggplant salad for the winter.

Can be made with beef, pork or turkey. It will also be delicious with chicken; choose the type of meat that you like most. The recipe is almost universal. And I'll tell you how to cook it with beef.

Needed for 3 pots:

beef (tenderloin, shoulder) - 600 g;
potatoes - 3-4 pieces;
onion - 1 piece;
eggplants - 2 pieces;
garlic - 2 cloves;
fresh herbs - 1 small bunch;
salt and ground black pepper to taste.

Preparation:

1. First, clean and cut all the ingredients of the future dish. Potatoes and onions need to be cut into cubes. Wash the meat and cut into small pieces, but larger than potatoes. Peel the eggplants if desired, or leave the skins on. Cut them into half rings.

2. First of all, fry the meat. If you have beef, then place it in a heated frying pan with oil and fry, stirring, for 15 minutes. Fry the pork for 10 minutes until golden brown. The pan must be very hot. Salt and pepper the meat while frying.

3. At this time, you can fry the eggplants in another frying pan. The purpose of frying is a golden brown crust on both sides. Also fry the onion in oil until it turns slightly golden.

4. Now it’s time to layer the semi-finished ingredients into the pots. Place chopped potatoes on the bottom, salt them, then a layer of onions. The next layer is meat and eggplant. Then potatoes again. Alternate layers until the pots are full.

5. Pour 50 ml of water into the filled pots. Close the lids and place in a cold oven. This way the pots will heat up gradually and will not crack. Turn the oven to 180 degrees and bake for about 45-50 minutes. Check readiness by taste.

While the pots are baking, finely chop the garlic and herbs and mix them. 5-10 minutes before readiness, remove the pots and put a little herbs and garlic in each. Cover and bake for another 5 minutes.

Remove the finished pots from the oven, cool slightly and serve with tolu.

How to cook meat in a pot with buckwheat and mushrooms in sour cream sauce

Meat in a pot with buckwheat, I think, is one of the most delicious alternatives roast with vegetables. Both the satiety and the dish are complete and not dangerous for the figure. Buckwheat is not only tasty, but also healthy for everyone without exception. Mushrooms, in our case champignons, only emphasize the taste. After all, both meat and buckwheat go well with them.

You will need:

meat (pork, beef) - 500 g;
buckwheat - 200 gr;
champignons - 400 gr;
sour cream - 200 gr;
onions - 2 pcs;
green onions- several arrows;
salt and pepper to taste.

Preparation:

1. When you cook meat in pots, it is best to fry it a little before. This reduces the cooking time and prevents the remaining ingredients from becoming overcooked. This is where it is best to start. Cut the meat into medium-sized cubes and fry in vegetable oil. As soon as the meat turns gray and begins to brown, reduce the heat, cover and simmer for 20 minutes.

2. Then cut the onion into quarter rings or cubes and add it to the meat. Fry them together a little until the onions become transparent.

3. At this time, you can cut the champignons. You can cut them in half, and then into slices or quarters if the mushrooms are small. Add the mushrooms to the frying pan with the meat and onions and stir. Continue simmering together for about 5-7 minutes.

4. Place sour cream in a frying pan and stir. Reduce heat so that the sour cream does not boil too much. Add salt and pepper and finely chopped green onions. Mix everything and remove after 2-3 minutes of simmering.

6. Now let’s fill the pots. Take dry buckwheat and place 4-5 tablespoons on the bottom of each pot. Fill the rest of the space with meat and mushrooms in sauce. Finally, pour water into each pot until the meat is barely covered. Buckwheat will absorb most of the water during baking, so the roast will not be liquid.

7. Cover the meat in the pots with lids and place in a preheated oven for 45 minutes.

Ready meat with buckwheat can be served both in a pot and on a plate. Decorate with herbs of your choice. Bon appetit!

This recipe may seem unusual to you, but that’s why I really like it. Meat and beans, vegetables and walnuts. Already sounds delicious. It’s worth trying and forming your own opinion about this dish. But I'm almost sure it will be positive.

Unlike previous recipes, here we will not pre-fry anything. Everything will be healthy, baked and absolutely harmless. At the same time, it’s delicious, so you won’t be able to pull it off by the ears. It will all be in the spices and nut sauce.

You will need:

pork (preferably neck) - 600-700 g;
beans - a glass;
potatoes - 2-3 pcs;
carrots - 2 pcs;
sweet pepper - 1 piece;
onion - 1 piece;
walnuts - 100 gr;
heavy cream - 150 g;
cumin and ground coriander- 0.3 teaspoon each;
fresh parsley and cilantro (optional);
salt and pepper.

Preparation:

1. Prepare all the products for baking in a pot. Soak the beans in cold water for several hours in advance to swell them. Cut the meat into large cubes. Peel the potatoes and carrots.

3. Place meat on the bottom of the pot. Immediately divide it into as many equal parts as you have pots to get the same amount.

4. Place potato cubes and carrots in the next layer.

6. Sweet pepper remove seeds and cut into cubes. Place the top layer in the pot. All these ingredients should fill it almost completely. Pour approximately 100 ml of water into each pot. Season with salt and pepper.

7. Now let's cook nut sauce. To do this, grind the walnuts in a blender, but not into dust, but into crumbs. You can crush the nut with a rolling pin or in a mortar. Place in the bottom of a dry saucepan or frying pan and fry briefly until the orchids begin to crackle.

8. Pour cream over lightly browned nuts, stir and remove from heat after 2 minutes. The cream should not boil. Add seasonings to the sauce.

9. Divide the sauce equally between the pots. Pour it on top. Now you can cover them with lids and put them in the oven to bake at 180 degrees for about 1 hour.

Determine readiness by the softness of the potatoes and meat. Sprinkle fresh herb mixture on top.

Serve hot. The wonderful meat in the pots is ready, urgently call everyone for lunch. Bon appetit!