Home-style roast - general principles and methods of preparation
Roast - the dish is quite old, and not a single cuisine in the world can ascribe to its authorship, because a similar dish at the same time existed in many countries, only had its own cooking option. For example, in Russia it was customary that roast is meat or poultry, most often cooked in one piece over an open fire or in an oven, i.e. surrounded by heat on all sides, hence its name went. In other countries, this dish was prepared a little differently - at first the meat was fried, and then brought to readiness - they were stewed or baked in some sauce. Moreover, the meat could be cooked in one piece, or be cut into pieces. Previously, it was sometimes pickled.
One way or another, but today home-style roast is fried pieces of meat or poultry stewed in water, broth, sauce or sour cream along with herbs, seasonings and other vegetables. Moreover, the preliminary frying of products occurs on the stove in a pan, and further baking or stewing in the oven or oven. Home-style roast can be prepared in pots, a cauldron, a thick-walled pan or a deep frying pan. In addition to meat, its ingredients may include potatoes, onions, mushrooms, tomatoes, carrots, herbs, various sauces and seasonings. Home-style roast is a hot dish that is consumed immediately after cooking, it is not customary to heat and cook for the future. Therefore, it is advisable to calculate the number of products so that they are only enough for one preparation.
Home-style Roast - Food Preparation
Preparation of products for the dish consists in slicing the individual ingredients - mushrooms, meat, potatoes, carrots, onions and alternately frying them in oil. Then they are stacked in layers in heat-resistant dishes, poured with broth or water, to which mayonnaise, soy sauce or sour cream can be added, and baked in the oven.
Home-style fries - the best recipes
Recipe 1: Home-style Roast with Mushrooms
This is a chic and very tasty dish of meat and mushrooms, baked on a baking sheet in a milk sauce with a delicious crust of cheese. It can be served on the festive table as hot. For a home dinner, the proportions can be reduced so as not to leave the roast “for tomorrow”.
Ingredients: 1 kg of meat, 0.5 fresh or 300 g of canned mushrooms, 6 potatoes, 2 onions, 2-3 tablespoons. sour cream, 2 tomatoes, vegetable oil for frying, 100g of cheese. Sauce: 75 g each of flour and butter, a liter of milk, salt, a pinch of nutmeg.
Cooking method
Cut the meat into small pieces, salt them, pepper and fry over high heat to form a crust. Put it on a baking sheet.
Fry the potatoes, cut into cubes, in oil almost until done.
Fry the onion chopped in cubes, add the mushrooms sliced into slices, and at the very end - sour cream and stew a little. Put the mushrooms on a baking sheet on top of the meat, and on top - the potatoes.
For a milk sauce in a pan, melt the butter, mix it with flour until smooth, and stirring, pour the milk in parts. Salt and add nutmeg, mix. Distribute the sauce over the potato layer, sprinkle with chopped cheese. Garnish with tomato slices and bake for fifteen minutes at 180C.
Recipe 2: Homemade Pot Roast
Very often, at the mention of roast, an association with a clay pot appears, in which it is baked. Therefore, to miss such a recipe is simply impossible. Moreover, serving a dish in a pot gives dinner a touch of pomposity and mystery: firstly, it looks unusual and beautiful on the table, and secondly, curiosity flares up when you look at the pot, and you want to quickly look under the lid. The composition of the dish includes ordinary products - meat and potatoes, which are baked under a cheese crust and decorated with slices of pickles and sour cream with herbs. It turns out at home and very tasty. I would like to say about such a dish: everything ingenious is simple!
Ingredients: 0.5 kg of pork (neck, goulash), 1 carrot and onion, 5 potatoes, 2 pickles, 200 g of cheese, sour cream, mayonnaise, herbs, salt, pepper, vegetable oil.
Cooking method
Cut the pork into medium slices and toss in boiling water. Boil until half cooked. In the process of cooking salt and pepper. Do not pour too much water, let the broth turn out saturated, it will still come in handy.
Sliced meat in pots. Top - coarsely grated carrots. Next - chopped onion half rings. Put the potatoes, diced into medium cubes, into the last layer. Pour the broth from the meat into each pot. He should lightly cover the potatoes. Add and pepper if necessary. Bake for half an hour (220C). Then get the pots, sprinkle with chopped cheese and put in every 1-2 tablespoons of mayonnaise. Bake another fifteen minutes. The roast is ready. In each serving add a spoonful of sour cream, put a few with a circle of cucumber, sprinkle with chopped herbs and serve.
Recipe 3: Homemade Beef Roast
Beef roast will not leave anyone indifferent - and will indulge in its own taste and feed its fill. The meat is pre-marinated in wine, then fried and stewed. This cooking option has one feature - it is baked, and cooked on the stove.
Ingredients: 0.5 kg of beef pulp, large onion, 8-10 potatoes, one carrot, 2-3 cloves of garlic, 0.5 l of dry white wine, hot pepper in a pod or powder, salt, bay leaf, black pepper, vegetable oil for frying , parsley (greens), turmeric.
Cooking method
Cut the meat into large plates across the fibers.
Cook the marinade. Add half onion rings, hot pepper and salt to the wine. Put the meat in it and leave for a couple of hours.
Remove the onion from the marinade and fry in oil. Add coarsely grated carrots to it, continuing to fry.
Remove the pieces of meat from the marinade, squeeze lightly and fry together with onions and carrots for about five minutes. Pour the remaining marinade liquid, add a pinch of turmeric, bay leaf, salt and stew for twenty minutes.
Then put chopped potatoes in medium cubes, add broth or water so that it covers the potatoes and simmer for another twenty minutes on low heat. At the very end of the stew add chopped parsley and garlic, boil for two to three minutes. Turn off the fire, let the roast slightly brew and serve.
Home-style roast - tips from experienced culinary experts
- For roast, do not use fresh meat, because when frying, it will become tough. It is enough to do with the meat of a young animal.
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