There are a lot of recipes for roast. Each woman boasts her own. Mostly they are similar, but any housewife reserves the right to fantasy. I offer you several recipes, the first of which is distinguished by a large number of vegetables. Vegetables give the dish juiciness, amazing aroma and unique taste. I love this recipe - the roast is cooked quickly and simply. For 4-5 portion slices of chicken, you will need 4 potato tubers, 2 onions, one eggplant and zucchini, a pair of bell peppers (preferably different colors), a piece of root celery, two eggs, a bunch of dill and parsley, oil for the frying process, salt pepper. It is better to use thick-walled utensils for cooking roast: cauldron, ducklings, ceramic pots. Cooking using this recipe, the roast is as follows: pour a couple of tablespoons of oil into the ducklings, on which we fry the chicken pieces until golden brown and put them on a plate. In the same oil, fry the potatoes, cut into large slices. When the potatoes turn golden, we add diced onions, grated carrots and celery root. Reduce the heat and simmer for 5 minutes. Zucchini, eggplant and bell pepper cut into cubes and simmer with other vegetables for another 5 minutes. Vegetables will release juice. Now we spread the pieces of the fried chicken on vegetables, salt, pepper, add 100 grams of water and cover the dishes with a lid. After about fifteen minutes, gently mix the vegetables and meat and leave to simmer over low heat. This is the recipe - the roast will be ready in about 15 minutes.
There is another option for cooking this wonderful dish. Many housewives prefer it to him. What is the difference between this recipe? Roast is cooked in the oven.
And it is best to cook it in portioned ceramic pots. We cut the meat (300 grams, it is better to use veal) into small cubes and lightly fry in vegetable oil on all sides. Four potatoes are cut large and also fried on all sides. Next fry the onion medium-sized, sliced in half rings. In a pot or other utensil for cooking meat in the oven, we lay layers of meat, onions, potatoes, julienne carrots and celery, salt, pepper and pour everything with broth (vegetables should be completely covered). We simmer our roast in the oven for 20 minutes, then add a spoonful of sour cream, a lot of herbs and finely chopped garlic (1-2 cloves). Prepare the dish for a family dinner using this recipe - the roast in the oven will not leave your home indifferent.
The following recipe also has its own peculiarity: this roast will be cooked with mushrooms. I will make a reservation right away: with forest mushrooms, the dish will be tastier and more aromatic, but its appearance leaves much to be desired. But champignons can be sprinkled with lemon juice, and this will preserve their color, although the dish will lose the flavor that only “live” forest mushrooms can give. The choice is yours. In addition to mushrooms (200 grams), we need 300 grams of fresh meat to your taste (pork, beef, poultry), four potato tubers, onions, one carrot, half a glass of sour cream and 200 grams of broth, a piece of butter (50 grams).
We set to cook fresh mushrooms for 20 minutes, and at this time we fry the meat over high heat from all sides and transfer it to the duck bowl. In a pan, fry after meat potatoes cut into cubes, transfer it to the meat. With onions and carrots we do the same. We take the boiled mushrooms out of the water and let drain, after which we cut into strips and add to the meat and vegetables. We spread sour cream with broth and pour it into the duck bowl. Pouring should cover all the ingredients of the roast. The dishes are tightly closed with a lid or foil and sent to the oven preheated to 180 degrees for an hour and a half. Roast in the oven is served hot.