For a long time, meat and potato dishes have a special place on our tables, because besides the fact that this combination is very satisfying, these dishes are also very tasty and leave us room for experiments. Meat and potato dishes can be cooked in a pan, languished in a casserole, baked in the oven on a baking sheet, in pots, a sleeve, foil, and even on a fire. It all depends on the situation and the desired result. Well, be that as it may, meat and potato dishes remain an excellent option for both a festive feast and a family dinner.
Sleeve-baked potatoes with meat (recipe)
We need: pork tenderloin (1-1.2 kg), potatoes (1 kg), a few cloves of garlic, mayonnaise, ground black and red pepper, salt, any spices to taste.
Cooking. We take a piece of pork tenderloin, rinse it with cold water, dry it with a waffle towel, rub it with a mixture prepared in advance from crushed garlic, salt, peppers and other spices and leave it in the refrigerator for 30-60 minutes. In the meantime, peel the potatoes, cut them in half, or if too large, into four parts. Put in a bowl, add a little mayonnaise, pepper and salt, mix well, trying to roll each piece in spices. Put the pork tenderloin in one piece in the baking sleeve and lay the pieces of potato around it. Carefully close the edges of the sleeve. Put it in a preheated oven and bake for an hour and a half at 200 degrees.
Served hot potatoes with meat , cutting pork tenderloin into slices and decorating the dish with fresh herbs.
Captain's meat with potatoes
We need: pork or young beef (350-500 gr.), One large onion, tomatoes (2 pcs.), Several potato tubers, hard cheese (150-200 gr.), One bell pepper. And also mayonnaise, a mixture of ground peppers (you can only black), salt, a little vegetable oil to grease the pan.
Cooking. Wash the meat and dry it with a napkin, cut into non-thick slices, each of which is served with a hammer. For convenience, you can beat through a plastic bag or cling film. Salt each piece and rub with a mixture of peppers, let stand for 15-20 minutes. While the meat is soaked in spices and salt, we prepare the vegetables. Onion cut into half rings. If the tomatoes have a thick peel, then remove it, and the tomatoes themselves cut the medium width into circles. Peel the potatoes and cut them into very thin slices. From the bell pepper we remove the core and cut into strips.
Lubricate the form with vegetable oil. We lay out the pieces of meat at the bottom of the mold, lay onion, tomato slices, bell pepper and potato plates in layers on top. We coat the top potato layer with mayonnaise and cover with cheese grated on a coarse grater. Cover the mold with foil and place it in the preheated oven for an hour and a half, where at a temperature of 200 degrees captain's meat will be baked. 10 minutes before readiness, the foil can be slightly opened to get a golden cheese crust.
Greek style potatoes with meat
When we talk about meat and potato dishes, we often represent pork as meat. The same option involves using beef as meat. Thanks to the cooking process, the taste of this dish is very tender and interesting, and the beef is soft and juicy.
We need: beef (1 kg), potatoes (1-1.5 kg), butter (200-250g.), Garlic (3 heads), salt, pepper, other spices to your taste.
Cooking. We wash the beef, free from unnecessary films and cut into large pieces, pepper, salt, sprinkle with other spices. Peel the garlic and leave whole slices. Peel the potatoes and cut them into halves or four parts, if large tubers come across, slightly add salt.
Cooking this dish is better in a cast-iron cauldron, as it will prevent burning, and the taste of the prepared food will be much better.
Cut butter into the cauldron bottom, put the beef, cover it with garlic cloves, spread the potatoes on top. We close all this with a lid and set it on fire. The lid must fit snugly against the edges of the cauldron so that the liquid does not evaporate (no water or broths need to be poured, the dish is prepared in its own juice). After 8-10 minutes, fasten the fire to a minimum and leave the meat and potatoes to languish on the stove for 2.5-3 hours. After this time, we get our meat in Greek and serve it hot, decorating with your favorite greens.