Roast is an old dish, the authorship of which does not try to ascribe to itself any kitchen in the world. From time immemorial, this cuisine has been served by national cuisines of different countries, in each of which dishes are prepared in their own way. For example, in Russia, traditional roast is a bird or meat cooked in one piece in an oven or over an open fire, that is, surrounded on all sides by heat, hence the name of the dish. In other countries, classic roast was cooked differently - at first the meat was fried, and then brought to readiness - it was baked or stewed in some sauce. The meat was prepared in one piece, and cut into pieces. Sometimes it was pre-marinated.
Today, roast is one of the most beloved and well-established dishes of the Russians. Many try to cook it in their own kitchen. This treat is appropriate both on weekdays and during the festive feast. It is not necessary to spend a lot of time and effort on its preparation, and the result never disappoints. The name evokes a memory of home comfort and warmth. How to cook homemade roast? This question is often asked by young housewives. We will try to answer it in our article.
How to cook roast at home?
Let's talk about this in more detail. Despite the abundance of recipes offering various options for creating a delicacy, the question “how to cook roast at home” does not lose its relevance for beginners. It is also important for those who wish to constantly improve their skills and seek to expand their own ideas about food. Having learned and experienced several recipes proposed and tested by experienced chefs, it is so nice to please household members and surprise guests.
What you should know about the composition of the dish?
To cook the roast, the simplest and most affordable ingredients are used. The dish is fried pieces of poultry or meat, stewed in broth, sauce, water or sour cream with vegetables, all kinds of seasonings. Moreover, the products are first fried in a pan, and then baked or stewed - in the oven or oven. In addition to meat, the list of ingredients from which the treat is prepared usually consists of potatoes, onions, mushrooms, prunes, tomatoes, carrots, herbs, various sauces and seasonings.
About meat selection
They usually start with a choice of meat. Anyone is suitable for the roast - the dish is prepared from beef, lamb, pork, rabbit, duck, goose, turkey, etc. Beef roast is considered to be a classic. For those who want to learn how to cook home-style roast, housewives are advised to take into account the tastes and dietary preferences of the intended eaters.
The fattest roast will come from pork. The most dietary is chicken, cooked with vegetables. The main requirement for meat is the following: this product should not be too hard. Otherwise, you can focus on your own needs and preferences.
Where is the dish prepared?
The roast is cooked on the stove, on the grill, in the slow cooker, but the leader in the methods is the recipe for cooking roast in the oven. In the oven, the treat turns out to be the most aromatic and tastes similar to a meal prepared in a traditional Russian oven, which is the ancestor of modern kitchen appliances.
But for those who are interested in how to cook delicious home-cooked roasts, one should not forget about the right choice of dishes. For cooking use: a cauldron, pots, a pan (thick-walled) or a pan (deep). And yet the most fragrant and tender roast will turn out in a pot.
Features
Those who are interested in how to cook home-made roast, it will be important to learn that the preparation of products for this dish consists in cutting the ingredients provided for in the recipe: mushrooms, potatoes, meat, onions, carrots - and frying them in vegetable oil one by one. Further, the products are stacked in layers in heat-resistant dishes, poured with water or broth. Then they add mayonnaise, sauce (soy) or sour cream and bake in the oven.
How to serve?
Roast at home belongs to the category of hot dishes, it is consumed immediately after cooking, this dish is not heated and is not cooked for the future. This should be considered for those who are interested in how to cook home-style roast. In this case, it is very important to correctly calculate the number of products - they should be enough for only one preparation. The finished dish is served with herbs or various salads. In winter, fresh vegetables can be perfectly replaced with pickles and tomatoes.
Pork stew
Often, housewives are interested in how to cook roast pork at home. The proposed recipe involves cooking in the oven. The result is one of the most delicious and satisfying dishes, which is also quite simple to prepare. The palatability and rich aroma of the food will conquer all participants in the feast. To cook the roast at home in the oven, you will have to spend about an hour and a half.
Ingredients
We inform you for those who are interested in how to cook home-made pork roast. According to this recipe, use:
- pork (fresh tenderloin) - 600 g;
- 1-2 carrots (large);
- one onion (large);
- 800 g of potatoes;
- one bunch of dill (small);
- to taste: salt, pepper (black, ground);
- 2-3 bay leaves;
- oil (gr.) - to taste;
- 60 g of tomato paste;
- 300-400 ml of purified water.
Required Inventory
To work, you need to stock up:
- kitchen knife - 2 pcs.;
- cutting board - 3 pcs.;
- paper kitchen towels;
- stove;
- an oven;
- a bowl - 3 pcs.;
- a deep bowl;
- measuring glass (for water);
- ceramic (clay) pot with a lid (3 l);
- a frying pan;
- kitchen spatula;
- a kettle;
- a tablespoon;
- a bowl;
- kitchen potholders.
According to the recipe, the process of creating a dish consists of several stages. Next, we present their detailed description.
How to prepare meat?
The tenderloin is washed under cold water (flowing), dried with paper kitchen towels, laid on a cutting board and the film and small bones remaining on it after cutting are removed from the piece of meat. Then the pork is cut in portions (1.5 cm), transferred to a bowl (deep), sprinkled with salt, black pepper (ground) to taste, mixed thoroughly.
We prepare vegetables
Using a clean kitchen knife, peel potatoes, onions and carrots. Vegetables are washed with a bunch of greens under a stream of water, dried, laid out in turn on a cutting board and chopped. Onions are cut in half rings (5-7 mm), carrots and potatoes in small cubes (2.5 cm), dill is finely chopped. Prepared vegetables are laid out in separate bowls.
Now fry the meat
Vegetable oil (2-3 tbsp. L.) Is poured into the pan, sent to medium heat and heated very much. After a few minutes, pieces of pork are dipped into it. The meat will first start the juice and will be stewed for 2-3 minutes, and then it will fry.
At this stage, the meat is not brought to full readiness. Using a spatula, it is necessary to periodically turn the pork from one side to the other in order to ensure that the meat is evenly coated with a golden crust. As soon as the tenderloin becomes rosy, it is transferred to a pot (ceramic or clay).
How to fry onions and carrots?
The pan is not removed from the stove. If necessary, add a little more oil to it and send onions (chopped) there, which should be fried until it becomes gently transparent. It will be enough 2 minutes. It is necessary to constantly stir frying. As soon as the onion becomes transparent, add carrots to it, cook another two minutes. Then the pan should be set aside for a while. At the same time, a kettle of water (purified) should be boiled on an adjacent burner and the oven heated to 180 ° C.
How to prepare a dressing?
In a deep bowl put tomato paste and pour it with boiling water from the kettle. Then everything is thoroughly mixed with a tablespoon until a homogeneous mass is added and a little more salt and pepper are added to the dressing.
Bring the dish to readiness.
Potatoes, laurel leaves and fried vegetables are spread on pork slices. Then everything is poured with the cooked dressing and sprinkled with chopped dill. Next, the pot should be covered and sent to the oven for 45-50 minutes. This time is enough for the products to reach full readiness. Then you should put on the hands of the oven mitts and rearrange the hot dishes with the fragrant dish on a cutting board, where it should be infused under a covered lid for 7-10 minutes. Then the roast can be laid out in portions on plates.
If desired, each serving is sprinkled with fresh parsley or dill (chopped) and served. This dish additionally serves a salad of fresh vegetables and sliced bread.
Tips
Mistresses recommend taking into account:
- This recipe proposes to salt the pork before it is fried. This is necessary in order to ensure the binding of the upper layer of meat tissue. Due to this, a dense golden crust will appear on the slices of the tenderloin. Most of the meat juice will be released already during baking.
- The same method is suitable for cooking roast rabbit or beef. Those who do not like meat can use it for cooking mushrooms.
- Often, tomato paste is replaced with tomato juice, fresh mashed potatoes, as well as sour cream or cream and mayonnaise.
- Spices are suitable for any, suitable for the preparation of meat and vegetable dishes.
- Roast will be more satisfying if all products are fried in lard (melted). A more tender dish will turn out if butter is used for this purpose.
- In the absence of a ceramic or clay pot, the products are placed in a baking sheet (or heat-resistant form) and the container is tightened with food foil. Roast can be prepared in the same way in a cauldron.
For those who love beef
How to cook roast beef at home? This dish is unlikely to leave anyone indifferent - gourmets appreciated its taste and satiety. Pre-meat should be marinated in wine, then fry and stew. This cooking option is distinguished by a certain feature - in accordance with the recipe, the dish is not baked in the oven: it turns out that you can cook the roast at home in a pan on the stove.
About the composition of the products
Use:
- half a kilogram of beef pulp;
- large onion;
- 8-10 potatoes;
- one carrot;
- two to three cloves of garlic;
- half a liter of wine (white dry);
- pepper (burning) in powder or pod;
- to taste: salt, bay leaf, black pepper;
- oil (vegetable) - for frying;
- parsley (greens), turmeric.
Cooking roast in a pan
Those wishing to learn how to cook roast beef at home, the housewives recommend using this recipe. The dish is prepared like this:
- The meat across the fibers is cut into large plates.
- Next, the marinade is prepared. Onion is added to wine (half rings), pepper (burning) and salt. The meat is placed in it and left for a couple of hours.
- Next, the onions are extracted from the marinade and fried in oil. To it add carrots (coarsely grated) and continue frying.
- Then pieces of meat are taken from the marinade, squeezed slightly and fried along with carrots and onions for 5 minutes.
- Then they are placed in a pan, pour the remaining marinade liquid, add turmeric (pinch), bay leaf, salt and stew for about twenty minutes.
- Then add potatoes, cut into cubes of medium size, to the pan, add the broth or water so that it covers the potatoes. The dish is stewed for about 20 minutes over low heat.
- At the very end of cooking, chopped parsley and garlic are added to the roast, after which the dish is boiled for another 2-3 minutes.
- Then the fire is turned off, let the roast lightly infuse and served.
Cooking the roast in a pot
You can make delicious home-cooked roast in a pot. The dish turns out to be unusually tasty and tender. The method is suitable for creating treats from various types of meat. The proposed recipe is useful for those who are interested in how to cook home-style roast chicken.
What ingredients are needed?
Use:
- 300 grams of chicken fillet;
- 300 grams of champignons;
- one onion;
- one carrot;
- one glass of sour cream;
- to taste: soy sauce, seasoning, salt, black pepper;
- vegetable oil - for frying.
Cooking features
The dish is prepared as follows:
- Chicken meat (boneless) is cut into slices and marinated for half an hour in soy sauce.
- Onions and champignons are diced, carrots are rubbed on a grater.
- The meat is fried until golden brown.
- Add onions, carrots, mushrooms. Next, everything should be well-fried.
- Then the potatoes are cut in small cubes and fried until half cooked over high heat (the potato should become rosy).
- Prepared potatoes are mixed with frying. Salt, seasonings, pepper are added to taste.
- The mass is placed in pots and poured with a mixture of soy sauce and sour cream. In each pot, add a little water (hot) and put in the oven. The roast is baked in the oven at 200 ° C for half an hour.
Roast in a slow cooker
Many people are interested in how to cook roast at home in a slow cooker. It is known that the culinary method of processing products used for cooking roast is languishing. Due to the low temperature used, stewed dishes are distinguished by their pleasant taste and the wealth of preserved beneficial properties. According to experts, the roast cooked in a slow cooker resembles real stewed dishes from an old Russian stove. In a slow cooker, the food turns out to be just perfect: after all, in this device it can neither be digested nor overcooked.
Cooking roast in a slow cooker: meat with mushrooms in a creamy sauce
Use:
- meat - 500 grams;
- mushrooms - 500 grams;
- potatoes - one kilogram;
- one onion;
- sour cream (100 ml);
- cream (100 ml);
- water (200 ml);
- to taste: ground pepper, spices, bay leaf, salt;
- for frying: vegetable oil.
Cooking process
Pieces of meat in vegetable oil are fried in the “Baking” mode for 20 minutes, after which mushrooms are added and fried in the same mode for about 15-20 minutes. Next, add potatoes, cut into large cubes, salt, pepper, add spices and seasonings to taste, pour in a mixture of cream, sour cream and water. Cooking is continued in the “Baking” mode for about 50 minutes with regular stirring. Served to the table, sprinkled with fresh chopped herbs.