A fragrant hot dish of Russian cuisine - roast. The cooking process is perfect, not complicated, while the food turns out to be very satisfying. If you are looking for a recipe for a hearty dish for lunch or dinner, then this dish is perfect.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Gravy is the same sauce, but under a different common name, if you can describe it that way. Absolutely all side dishes are served with gravy, to any product: rice, pasta, vegetables, potatoes … You can add bell peppers, tomatoes, herbs, mushrooms to it. But also in gravy, you can immediately cook all kinds of dishes. After stewing products for a long time, they become very tender, fragrant and juicy. Such dishes were prepared by our great … great … great … Today I want to recall the Soviet classics and cook an almost forgotten dish. To please yourself and your family with an unpretentious preparation of roast with gravy.
This dish is able to help out any housewife. Because cooking roasts is very quick and easy. In addition, it can be made in portioned pots for each eater separately. This cooking method is good in that the composition of the products can be changed, if someone does not like something, then remove it from the list of recipes. I am sure that such a dish will be so good that it can easily decorate even a festive table with its presence. And your family will love your culinary creations.
- Caloric content per 100 g - 119 kcal.
- Servings - 4
- Cooking time - 1 hour 20 minutes
Ingredients:
- Pork - 600 g
- Potatoes - 3 pcs.
- Sweet pepper - 2 pcs.
- Tomatoes - 4 pcs.
- Carrots - 1 pc.
- Garlic - 1 head
- Basil - medium bunch
- Tomato paste - 2 tablespoons
- Salt to taste
- Ground black pepper - to taste
- Vegetable oil - for frying
Cooking roasts with gravy
1. Peel the meat from film, fat and veins. Wash and pat dry with a cotton towel. Cut it into pieces of 3-4 cm. Do not chop it very finely, otherwise it may burn and become tough.
2. Heat vegetable oil in a skillet and put pork to fry. Fry the slices over high heat until golden brown. This can "seal" them, which will keep the juice in them.
3. Vegetables (carrots, peppers, potatoes, tomatoes, garlic), peel, rinse and cut into large pieces.
4. Place the pan on the stove and place the carrots to be fried. Bring it to a golden brown over medium heat.
5. Put the carrots on a saucer, and put the bell peppers and garlic into the pan. Cook them lightly, about 2 minutes.
6. Put fried carrots, peppers and garlic in a frying pan with meat.
7. Add chopped basil, add tomato paste, season with salt and ground pepper.
8. Mix everything well.
9. Lightly fry the potatoes and add to the pan as well.
10. Pour in some water so that the vegetables float silently and boil. Then reduce the temperature to a minimum and simmer the dish over low heat under a closed lid for half an hour.
11. Serve the cooked roast hot.
Tip: you can cook this dish without pre-frying the food. So the food will be more dietary and less high in calories. In this case, vegetables can be boiled and turn into a puree-like consistency. Although this kind of dish will not be bad.
See also the video recipe on how to cook the roast.
