Meat in a pot
4 servings
180 minutes
Мясо в горшочке — традиционное блюдо русской кухни, вобравшее в себя тепло домашнего очага и богатство вкусов природы. Говядина, обжаренная до золотистой корочки, сочетается с ароматными белыми грибами, нежными шампиньонами и сладостью моркови, создавая насыщенный и гармоничный вкус. Томатно-винный соус добавляет легкую кислинку и глубину, а запекание в горшочках позволяет ингредиентам обменяться ароматами и стать особенно мягкими. Это блюдо идеально для семейных ужинов, оно согревает в холодное время года и радует сытностью. Подается с зеленью, которая придает свежесть, а сам процесс приготовления в горшочках делает его не просто кулинарным творением, но настоящим ритуалом, воссоздающим атмосферу старинных русских трапез.
1
Wash the white mushrooms well and soak them overnight. Then boil them in the same water — this way, the mushrooms will retain their rich flavor and aroma.
- Dried porcini mushrooms: 24 g
2
Cut the beef into pieces so that each pot contains 3 pieces weighing 50 grams.
- Beef shoulder: 600 g
3
Fry the beef in vegetable oil until a golden crust forms.
- Beef shoulder: 600 g
- Vegetable oil: 50 ml
4
Remove the meat from the pan and pour 800 ml of boiling water into the pan. Wait for the water to boil well, then add tomato paste and wine. Cook for about 10 minutes over medium heat.
5
Strain through a very fine sieve or cheesecloth. You should get a thick, fragrant juice.
6
Place the fried meat in a pot, pour the wine-tomato juice over it, add salt, pepper, and a little sugar to taste. Add some mushroom broth. Simmer for 30 minutes on low heat.
7
While the meat is cooking, prepare the vegetables. Cut the potatoes into cubes and lightly fry them in a pan until a nice golden crust forms.
- Potato: 300 g
8
Fry sliced white mushrooms in vegetable oil.
- Dried porcini mushrooms: 24 g
- Vegetable oil: 50 ml
9
Cut the celery root into cubes.
- Celery root: 120 g
10
Dice the carrot and onion, and lightly sauté them in vegetable oil.
- Carrot: 200 g
- Onion: 200 g
- Vegetable oil: 50 ml
11
Divide the stewed meat, potatoes, onions, carrots, celery, and minced garlic, small champignons and white mushrooms into four pots.
- Beef shoulder: 600 g
- Potato: 300 g
- Onion: 200 g
- Carrot: 200 g
- Celery root: 120 g
- Garlic: 1 clove
- Champignons: 8 pieces
- Dried porcini mushrooms: 24 g
12
Pour the juice into the pots. Cover the pots tightly with a lid and place them in an oven preheated to 200–210 degrees for 30–35 minutes. Ideally, the pot should sit in a baking tray with water to prevent the meat at the bottom from burning.
- Tomato paste: 1 tablespoon
- Red dry wine: 200 ml
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
13
Serve the ready pots with finely chopped parsley and dill.
- Green: to taste