Roast in sour cream sauce in pots
2 servings
75 minutes
Stew in sour cream sauce baked in pots is a true ode to traditional European cuisine, combining ease of preparation with rich flavors. The appetizing combination of tender meat, aromatic onions, and soft potatoes unfolds under a layer of creamy butter and a golden crust of cheese. The sour cream sauce soaking all the ingredients gives the dish a special creamy texture and a slight tang that harmonizes with juicy pieces of tomato. Historically, baking in pots preserves the natural taste and juiciness of the ingredients, making the dish perfect for cozy family dinners. Serving directly in pots is not only aesthetic but also helps retain heat, revealing every flavor note from the first to the last bite.
1
Cut the meat into small pieces and fry with onions and spices over high heat for 4-5 minutes.
- Pork: 400 g
- Onion: 1 head
2
Put the potatoes on the fire, bring to a boil, and cook for 5 minutes. Cool, slice the potatoes into pieces, and cut 1 potato into rounds. In a pot, place the meat and potato slices, mix. Top with potato rounds and add a piece of butter on each.
- Potato: 700 g
- Butter: 0.1 teaspoon
3
Mix milk, sour cream, and mayonnaise, and add pepper. Place 3 pieces of tomato and grated cheese in the pot, then pour all with the sour cream sauce.
- Milk: 1 teaspoon
- Sour cream: 3 tablespoons
- Mayonnaise: 2 tablespoons
- Tomatoes: 1 piece
- Cheese: 100 g
- Salt: to taste
4
Preheat the oven to 230-250 degrees. Bake for 40-50 minutes. Sprinkle the finished roast with herbs and serve directly in the pots.