Meat in Pots Recipe
Stewed assorted tongue, heart and pork belly is delicious, but I’ll add more dried porcini mushrooms and fried potatoes and bake it all in pots.
Lunch Second Breakfast Dishes
Second Course Dishes
brisket without bone
Heart (pork or beef)
dried white mushrooms
Pre-boil the tongue and heart, add salt and bay leaf and spices. Pork brisket cut into cubes, lightly fry in a frying pan greased with vegetable oil.
Then fry the potatoes in the same pan for 5 minutes over medium heat, stirring. Arrange the bacon and potatoes in pots, cut the tongue into cubes, put them in a pot.
Cut the heart into pieces – in pots, add salt.
Cut the onion into rings, fry and put in pots, also add dried mushrooms or mushroom powder.
Add sour cream and herbs.
Pour in 2/3 of the water, add the pasta, drowning them in the liquid. Put the pots in a cold oven. Preheat to 190 degrees and bake until the potatoes are soft, 40-50 minutes, add salt in the process.
Serve hot, sprinkled with herbs. We serve tomato ketchup and sauces separately, so anyone can talk about taste and desire.
This is very tasty))
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