Roast in pots

4 servings

60 minutes

A thick mixture of pork, potatoes, mushrooms and cream. Recipe from the art cafe "Gumilyov" in the city of Bezhetsk. The menu includes dishes of Russian and Soviet cuisine, and the local chef Sergei Ivanov is a fan of Gordon Ramsay. The recipe is taken from the book "Georgraffia to Taste with Nika Ganich. Gastronomic Guides.

Energy value per serving

• Calories: 655.3
• Proteins: 40.5g
• Fats: 38.4g
• Carbohydrates: 39.1g

Ingredients

• Pork: 400 g
• Onion: 170 g
• Carrot: 100 g
• Garlic: 10 g
• Sweet pepper: 250 g
• Fresh mushrooms: 200 g
• Potato: 550 g
• Meat broth: 200 ml
• Cream 20%: 300 ml
• Cheese: 200 g
• Vegetable oil: to taste
• Salt: 10 g
• Ground black pepper: 5 g

Cooking steps

1. Sauté the diced meat on all sides in a heated pan with oil for 6-7 minutes. Season with salt and set aside.

   Required ingredients:

   • Pork: 400 g
   • Salt: 10 g
   • Vegetable oil:  to taste

2. Dice the onion and carrot, lightly fry in oil, and add salt. Add garlic and diced bell pepper and fry everything together. Add seasonal mushrooms and simmer for 5-7 minutes.

   Required ingredients:

   • Onion: 170 g
   • Carrot: 100 g
   • Garlic: 10 g
   • Sweet pepper: 250 g
   • Fresh mushrooms: 200 g
   • Salt: 10 g

3. Add diced potatoes and fried meat to the vegetables and mushrooms. Pour in broth and cream, season with salt and pepper to taste. Simmer for 30 minutes.

   Required ingredients:

   • Potato: 550 g
   • Pork: 400 g
   • Meat broth: 200 ml
   • Cream 20%: 300 ml
   • Salt: 10 g
   • Ground black pepper: 5 g

4. Place in pots, sprinkle with grated cheese from 'Maklarin' and bake for 10-15 minutes.

   Required ingredients:

   • Cheese: 200 g