Layered roast
6 servings
85 minutes
A good second course with meat and mushrooms.
1
Cut the meat into large pieces. The meat needs to be marinated. You can choose your favorite marinade. Marinate for 12 hours.
2
Fry the meat until golden brown in 4 tablespoons of vegetable oil.
- Vegetable oil: to taste
3
Cut 2 onions into quarter rings. Grate 1 long carrot.
- Onion: 2 pieces
- Carrot: 1 piece
4
Peel 5–6 potatoes and cut them into thinner wedges, like for frying.
- Potato: 5 piece
5
Lay onions on the bottom of the baking tray, then carrots. Then layer half of the potatoes. Season with salt and pepper, and sprinkle with dried basil.
- Onion: 2 pieces
- Carrot: 1 piece
- Potato: 5 piece
- Spices: to taste
6
Slice 150–200 grams of mushrooms and place them on the potatoes.
- Champignons: 150 g
7
On top of the mushrooms is potato. We salt, pepper, and season with basil.
- Potato: 5 piece
- Spices: to taste
8
Place the meat on the potatoes. Take 150 ml of ready broth or dissolve a broth cube and mix it with the fat in which the meat was fried, then pour it over the roast.
- Pork: 0.5 kg
9
Wrap everything in two layers of foil and place in the oven at 200 degrees for 1 hour.
10
If we want the roast to brown a bit on top, we cut the foil and put it in the oven for another 10-15 minutes. We sprinkle the finished roast with chopped greens.