Meat baked in the oven is much tastier, juicier and healthier than if it is fried. Meat baked with potatoes is a dish that is not ashamed to serve even to the most eminent guests. Choose the type of meat that you like, get out the potatoes, turn on the oven and go!

Ingredients

Oven meat recipe with potatoes

So, all the products are in place, which means you can start cooking meat and potatoes in the oven.

1. Peel, wash, dry and cut the potatoes. Mix with mayonnaise and spices, salt - let it marinate.
2. Cut the pork into slices, coat on both sides with mayonnaise with spices and salt. Leave to marinate.
3. Peel the onion and cut into rings, carrots into slices.
4. Grate the cheese, chop the herbs.
5. Grease a baking sheet with butter, put potatoes on it, then pork, onion rings and carrots. Grease the top layer with the remaining mayonnaise, sprinkle with grated cheese and herbs.
6. Bake potatoes with meat in an oven preheated to 200 degrees for about an hour.

Serve the finished dish with fresh vegetables and mustard, sour cream, sweet and sour or soy sauce. Bon Appetit!

Do not spare the cheese - this way the casserole with potatoes will be even tastier!

• Before sending the potatoes with meat to the oven, you can pour a little water, kefir or cream diluted with water into a baking sheet. This will make the potatoes much softer, and the meat will be stewed and even juicier.
• Pork or any other meat can be fried in a pan until golden brown before baking.
• Before sending to the oven, you can cover the baking sheet with foil - there will be no golden brown crust, but the meat will be much juicier.
• You can bake meat and potatoes not only in layers, but simply by mixing.

There are a lot of options, choose your own and do not be afraid to experiment!

I washed the pork and cut it into neat pieces about 1.5-2 centimeters thick.

Each of them was beaten off with a hammer from both sides. I put it in a bowl, in which the meat will then be marinated.

She poured oil, vinegar and spices into the meat preparations. Shuffled everything together.

I used fragrant oil, but you can take refined oil if you want. My vinegar is raspberry. But in this case, wine, balsamic, apple or ordinary table (but not acid) is also suitable.

You can experiment with spices to taste. And at this stage, it is better not to add salt so that the meat is not tough.

Cut the onions into quarters of rings. If you have medium to small specimens, you can make them in half rings or rings.

I put it in a bowl for meat and marinade. Mixed well.

I covered it with a lid and left to marinate for an hour and a half. If you are in a great hurry, you can reduce the time to 30 minutes.

Then each piece of pork was removed from the marinade and rolled up.

Put the meat rolls in a baking dish, leaving a distance between them.

I peeled the potatoes and cut them into cubes, or you can make them in not very thick circles - as you like.

She put water on the fire. As it boiled, I added salt and put the potatoes in it. Cooked for 10 minutes (that is, until half cooked), then drained the water, throwing the potatoes in a colander.

I put pickled onions (about half) with pork rolls. Then - potatoes. The last layer is onions. Poured the remaining marinade on top.

Green onions and fresh dill washed, dried and chopped finely with a knife. Tucked in sour cream. This time I chose 20%, but you can use from 10% to 35% or cream. Added salt.

She mixed it up.

The top of the meat and potato casserole was smeared with the resulting mass.

Baked at a temperature of about 200 degrees for about 50 minutes.

Cover the top with foil or parchment paper if the top is very hot.

She let the casserole cool directly in the form for about 10 minutes, and then put it in portions on plates.

Very tasty and satisfying! Bon Appetit!

Meat is one of the oldest human food products, and potatoes are rightfully called "the second bread". Their combination allows you to prepare food containing complete proteins, fats, carbohydrates, minerals and vitamins. Cooking is easy and the result is guaranteed to be excellent. These products have become part of our diet. Most experienced housewives will be happy to tell you how to cook potatoes with meat in their favorite ways.

We offer you to get acquainted with some of the best recipes for potato and meat dishes.

Home-style potatoes

This is one of the most popular, easy to prepare and hearty dishes. Meat for him is very different, you can use pork, chicken, turkey or beef, this will slightly change the cooking time, but the result will not suffer at all.

Required products:

1. 10 medium potatoes
2. 0.5 kg of meat,
3. garlic,
4. rosemary, turmeric, pepper mix.

Preparation

Cut the meat into pieces, salt, sprinkle with spices and finely chopped garlic, mix it carefully with any vegetable oil, preferably olive oil, and let it brew for at least half an hour. Peel the medium potatoes and divide into 4 parts. We put all the components in a brazier or a glass heat-resistant pan, pour in the broth or boiling water so as to lightly cover the food.

Preheat the oven to 180 ° C. Stewed potatoes with meat are cooked for about 1 hour, in a container with a lid.

French meat in the oven with potatoes

Various food combinations can be used for this dish. The ingredients are laid out in layers in a heat-resistant dish, a frying pan without a handle or a baking sheet. The surface of the dishes can be treated with any fat. We prepare the meat: cut into plates, then wrap each plate with cling film and carefully beat off on both sides. The recommended piece thickness is a little over a centimeter. For processing, young beef or pork with a small amount of internal fat, for example, a neck or loin, is best suited. A mixture of black pepper and basil, marjoram, oregano, nutmeg, or a store-bought mixture is suitable as a seasoning.

Required products:

1. 0.5 kg of pork,
2. 0.5 kg of potatoes,
3. 3-4 medium onions,
4. 200-250 g of hard cheese
5. 150-200 g of mayonnaise.

Preparation

We clean, cut the potatoes into circles 5 mm thick, distribute on a baking sheet in a thin layer and salt. We process each separate piece of meat: season and salt, lay on a potato layer tightly piece to piece. The onion rings will become the next layer. Top with a uniform layer of mayonnaise and grated hard cheese.

We send the dish to the oven for 40 minutes, the optimum temperature is 190 ° С.

Meat pie with potatoes

A universal dish - a pie with meat and potatoes in the oven is good not only for a family dinner, but can also surprise guests with its beauty and taste. It is present in different variations in the national cuisines of many nations.

Required products:

• for the test

1. 150 ml of milk
2. 5 g dry yeast
3. 2 eggs,
4. 250-300 g flour
5. 2 tablespoons of sunflower oil
6. 50 g butter
7. 1 tablespoon sugar

• For filling

1. 400 g veal,
2. 7-8 medium potatoes.

Preparation

The yeast dough should fit, so we start cooking by kneading it. We dilute yeast, salt and sugar in warm milk, add sunflower and butter, drive an egg into the solution, mix thoroughly, let it stand for a few minutes and begin to gradually introduce the sifted flour. Knead the dough until elastic, until it stops sticking to your hands. Then we leave it to come up warm, under a towel or napkin.

When preparing young beef for the filling, you can use a meat grinder, but if you chop it finely with a knife, the filling will be softer. Then add salt, spices and finely chopped onion, mix. My potatoes, peel, cut into thin strips.

Prepare a baking dish or baking sheet - grease it with vegetable oil, you can lightly sprinkle it with flour. Divide the matched dough into two parts, roll it out, stretch one large one along the bottom and along the edges of the mold, lay out the potatoes, meat and onions on top, cover the filling with the second part of the dough, connect the edges. In the dough, we make punctures with a fork or knife in several places for steam to escape, grease with oil or egg yolk.

The cake is baked in an oven preheated to 180 ° C for 45-50 minutes. The cake must cool before serving.

Meat in a pot

Cooking in ceramic pots is very convenient, their food does not dry out, it turns out juicy and fragrant, when served it retains its appearance and shape, which can lose when stirring and transferring to another dish. Pots in the oven with meat and potatoes are prepared by slow heating - languishing, which allows you to preserve the beneficial properties of the products. The time of heat treatment at a temperature of 170-180 ° C for chicken is about an hour, pork - up to one and a half, and beef - up to two hours. The ingredients can be lightly fried before laying, or you can put them raw as you like. It is recommended to put the pots in a cold oven.

Required products for 4 pots of 0.5 l each:

1. 600 g of meat,
2. 600 g potatoes
3. 300 g champignons,
4. 1 carrot,
5. 2 medium onions
6. refined vegetable oil,
7. 8 tablespoons of sour cream
8. ground black pepper,
9. Bay leaf,
10. a bunch of greens.

Preparation

Cut the meat into small pieces, simmer over medium heat for about 10 minutes. Cut carrots and potatoes into strips, onions - into rings and into 4 pieces, champignons - into thin plates and sauté for 6-7 minutes. We put food in pots: put a bay leaf on the bottom, put salted and peppered meat, followed by carrots and onions with mushrooms, then potatoes with finely chopped herbs.

Pour about half a glass of boiling water or broth, 2 tablespoons of sour cream on top, close the lid and send to the oven.

Royal style pork with mushrooms

Meat with mushrooms, potatoes and cheese, baked in the oven, is a very harmonious combination, which is almost impossible to spoil. For this dish, porcini mushrooms or champignons are most suitable, they can be put in the oven raw, but it turns out more delicious if the mushrooms are pre-fried in vegetable oil.

Required products:

1. 500 g pork tenderloin
2. 6-7 potatoes
3. 300 g of mushrooms
4. 1-2 onions
5. 1 egg,
6. 150 g of hard cheese
7. 200 g sour cream.

Preparation

Cut the tenderloin across the fibers into 1 cm thick plates, beat off well. We clean the vegetables and chop them into circles. Fry the mushrooms, cut into slices, with onions. Cooking the sauce. Beat the egg with salt and spices, pour in the sour cream. Three cheese on a grater.

We spread in layers on a baking sheet, sprinkled with any vegetable fat, alternately: potatoes, pork, onions, mushrooms. Fill with sour cream sauce, sprinkle with cheese and place in a hot oven for 50-60 minutes.

Rustic potato pie

The peculiarity of this pie is that instead of the usual one, a soft and airy potato dough is used. As a filling - a mixture of vegetables with meat and cheese. The result is a hearty pie with great taste on your table.

Required products:

1. 150 g potatoes
2. 80 g butter
3. 1 cup flour
4. 500 g minced meat
5. 2 tomatoes,
6. 1-2 onions
7. 3 bell peppers,
8. 100 g of Dutch cheese.

Preparation

Boil the potatoes and mash in mashed potatoes with the addition of butter without using the liquid left after cooking, salt. Knead the flour and puree dough, if you could not get an elastic consistency, you can add flour. Grind vegetables and sauté in vegetable oil for several minutes. Fry minced meat until half cooked, season with salt, pepper and mix with vegetables. Roll out the dough and place in a mold, make small sides around the perimeter.

Put the filling, on top in one layer the tomatoes, cut into very thin slices and grated cheese. The baking time is 40 minutes.

Chicken with potatoes in foil

This dish is one of the easiest to perform, the foil will prevent food from losing moisture, which means it will not dry out, even if you overexpose food in the oven.

Required products:

1. 0.5 kg chicken fillet,
2. 0.5 kg of potatoes,
3. 0.2 kg of onions
4. 0.3 kg of frozen or fresh mushrooms.

Preparation

On the foil, lay out a carefully beaten piece of chicken fillet, large mushrooms, cut into pieces, put small ones whole, onions and potatoes, cut into circles, salt and pepper. We wrap the foil. We put the finished packages on a baking sheet and send them to the oven for an hour.

Potatoes "under the covers"

Another simple recipe for baked potatoes with meat in the oven.

Required products:

1. 1/2 kg minced pork and beef,
2. 1/2 kg potatoes
3. 3 tablespoons of sour cream and mayonnaise,
4. 1 carrot
5. 3 large onions
6. 1 egg.

Preparation

Saute chopped carrots and onions. Mix with salted potatoes, cut into cubes. We send the mixture into a greased form. Salt the minced meat moderately, pepper, drive in an egg and knead well and transfer to vegetables, level. Lubricate the top with a mixture of mayonnaise and sour cream. In several places we make punctures so that the minced meat does not crack when heated, and bake for about an hour.

• Almost any meat dish should be served with parsley, dill, and cilantro. They will not only improve the taste, but also increase the biological value of food.
• Large pieces of meat must be fried on all sides before stewing, small pieces can be immediately sent to the pan. Pour vegetables and meat with hot liquid. To make them tastier, do not boil strongly when stewing.
• Tough meat will soften if you add a little acid to it or brush it with mustard about an hour before use.
• If you put a small container of water in the oven, the food will not be dry.
• If there is no empty space between the pieces of meat in the pan, then the juice that comes out will interfere with the formation of the crust.
• It is recommended to dry the potatoes with a napkin or towel before frying.
• Garlic, onion, and dill will make your potatoes taste better.
• For baking, it is better to take thick-walled dishes - cast iron, ceramic or heat-resistant glass. Food burns faster in thin-walled dishes.

Step 1: prepare the meat.

First of all, turn on and preheat the oven to 180 degrees Celsius... Meanwhile, we take fresh pork tenderloin and rinse it under trickles of cold running water. We dry it with paper kitchen towels, put it on a cutting board and use a sharp kitchen knife to clean it of film, veins, as well as small bones that very often remain on the meat after cutting the carcass. Then cut the pork into small portions cubes 1.5 centimeters in size or layers up to 1 centimeter thick and, in turn, lightly beat each of them with a kitchen hammer. We are not too zealous, we just need to soften the meat tissues, it is permissible if the thickness of the portions decreases to 6-7 mm.

Step 2: prepare the rest of the ingredients.

Then, using a clean kitchen knife, we get rid of the peel of the onions and potatoes. We wash the vegetables under running water, dry them, send them to a clean cutting board and continue preparation. Chop the potatoes into slices or rings in size up to 5 millimeters and transfer to a deep bowl. Season it to taste with salt and black pepper and stir with clean hands so that the spices cover the slices on all sides.

Cut the onion into cubes or half rings thick 6-7 mm.

Cut off the paraffin crust from hard cheese and grind it on a coarse or medium grater. After that, we put on the countertop the rest of the ingredients that will be needed to prepare the dish and proceed to the next step.

Step 3: prepare food for baking.

Using a baking brush, lubricate the inner sides of a non-stick or heat-resistant form with vegetable oil. Put pieces of beaten pork on the bottom and sprinkle them with salt and a mixture of spices. On top of the meat, distribute the chopped onions in an artistic mess. Then put the sliced ​​potatoes in an even layer, cover it with sour cream and sprinkle with grated cheese.

Step 4: bake potatoes with meat in the oven.

Now we check the temperature of the oven and, if it has warmed up, put a dish with a still raw food in it on the middle rack. We bake potatoes with meat 1 hour... After this time, all the components of the dish will reach full readiness and the aromatic casserole will be covered with a ruddy cheese crust. As soon as this happens, we put on kitchen potholders on our hands, take the mold out of the oven, rearrange it on the countertop and let the resulting creation cool slightly. Then, using a kitchen spatula, divide the dish into portions, arrange them on plates and serve for lunch or dinner.

Step 5: serve potatoes with meat in the oven.

Potatoes with meat in the oven are served hot as the second main course. After cooking, this yummy is slightly cooled, divided into portions, distributed into separate plates and, if desired, decorate each with sprigs of fresh herbs, such as dill, parsley, cilantro, basil or green onions. As an addition to such a bright and rich meal, you can offer slicing of fresh, pickled or pickled vegetables and bread, or lavash. Enjoy!
Bon Appetit!

If desired, chopped cheese can be mixed with finely chopped fresh herbs and spices;

An excellent substitute for vegetable oil - butter, sour cream - mayonnaise, cream, fermented milk yogurt without additives, and pork - chicken, turkey or steamed veal;

The set of spices is not essential! Use any that work with meats and vegetables, such as marjoram, red pepper, sage, thyme, rosemary, cumin, savory, cinnamon, or ginger.

Very often, before baking, pork is insisted for 2-3 hours in your favorite marinade, a good option is sour cream, kefir, from mayonnaise and mineral water. Soy or onion marinade is also suitable;

Sometimes the layers are interchanged, the potatoes are placed on the bottom, then onions, meat, sour cream and then cheese. In this case, the vegetables acquire a more tender consistency, they are more stewed than fried and browned, and the meat is covered with a golden cheese crust.

Meat with potatoes in the oven is baked in several ways. Each of them has its own advantages: for example, the option on a baking sheet allows you to get a golden brown crust, and in clay pots - a delicate treat that melts in your mouth.

In addition to the classic recipe for roasting pork or beef with potatoes, you can find more original ones, with additional ingredients: mushrooms, all kinds of vegetables, spices, sauces.

• Show all

  The best recipes for meat with potatoes in the oven

  Meat with potatoes is a standard combination for Russian cuisine. It is enough to combine these ingredients, send them to the oven, in order to end up with a hearty delicious lunch for the whole big family. And step-by-step recipes will tell you how to go through each stage correctly.

  Various additional additives will help to make the dish original. It can be all kinds of sauces, vegetables, cheese and other foods.

  French pork

  Ingredients:

  • pork tenderloin - 1/2 kg;
  • onions - 200 g;
  • coarsely grated Russian cheese - 150 g;
  • garlic cloves - 3-5 pcs .;
  • classic mayonnaise - 1/3 tbsp.;
  • butter - 4 tbsp. l .;
  • a mixture of dry aromatic herbs to taste;
  • table salt to taste.

  Preparation:

  
  

  Cut the finished treat into portions.

  The easiest recipe for pork with potatoes in the oven

  
  

  Ingredients:

  • pork pulp - 600 g;
  • potatoes - 700-800 g;
  • onion - 1 head;
  • large carrots - 1 pc.;
  • classic mayonnaise - to taste;
  • vegetable oil - an arbitrary amount sufficient to lubricate the mold;
  • salt and spices to taste.

  Preparation:

  1. 1. Cut the washed and dried meat pulp into neat slices. Beat each one off with a side of a kitchen hammer without teeth. Rub with a mixture of selected spices and salt.
  2. 2. Cut the onion into quarters of the rings. Grate the carrots coarsely. Cut the potatoes into thin slices.
  3. 3. Grease a rectangular baking dish with vegetable oil.
  4. 4. Put onion and carrot alternately, then pork pieces. Top everything with chopped potatoes and sprinkle with salt.
  5. 5. Cover the food with foil on top.
  6. 6. Put the container in an oven preheated to medium temperature (180 degrees).
  7. 7. Bake the treat for 40-60 minutes. The exact cooking time will depend on the oven, the type of potato and the thickness of the food slices.
  8. 8. When the ingredients have softened, remove the foil, grease them with mayonnaise on top and cook for another 17-20 minutes.

  Serve the dish hot. Previously, it should be divided into portioned pieces, cutting through all the layers at once.

  Pork in the sleeve

  
  

  Ingredients:

  • potatoes - 1 kg;
  • pork pulp - 600 g;
  • onions - 150 g;
  • classic soy sauce - 3 tbsp. l .;
  • light mayonnaise - 1/3 tbsp.;
  • table vinegar - 1 tsp;
  • dry adjika (seasoning) - 1 tsp;
  • salt and pepper to taste;
  • fresh parsley to taste.

  Preparation:

  1. 1. The meat must be marinated in advance. To do this, cut the washed pork into medium pieces. Add soy sauce, adjika and light mayonnaise to it. The latter can be replaced with unsweetened yogurt or regular vegetable oil. These ingredients will soften and soften the pork.
  2. 2. Peel the onion and chop into half rings. Lightly salt and knead the vegetable with your hands, so that he starts up the juice. The main thing is not to pour in too much salt, as there is enough salt in both mayonnaise and soy sauce.
  3. 3. Mix the meat with the onion and cool for at least 3-4 hours. It is best to leave food in the refrigerator overnight.
  4. 4. Coarsely chop the peeled and washed potatoes. If it is young and small, the vegetable can be sent in a package as a whole. Spread the pickled meat pieces along with the onions on top. Add salt to taste. Tie a sleeve tightly and stir the food directly in it.
  5. 5. Make several punctures on the surface to allow steam to escape.
  6. 6. Set the oven temperature to 170–180 ° C. Bake the treat for about 60 minutes. Half an hour after the start of cooking, turn the sleeve over to the other side.

  Cut the cover carefully. Sprinkle the finished dish with chopped fresh parsley and serve.

  Pork knuckle with potatoes and garlic

  
  

  Ingredients:

  • pork knuckle - 1 kg;
  • potatoes - 1 kg;
  • freshly ground black pepper - to taste;
  • sea ​​salt to taste;
  • olive oil - 3 tbsp. l .;
  • bay leaf - 6-7 pcs.;
  • fresh garlic - 5-6 cloves.

  Preparation:

  1. 1. Peel and boil the potatoes until half cooked, then cut them into thick slices.
  2. 2. Preheat the oven to 250 ° C.
  3. 3. Crumble the bay leaves. Sprinkle them with salt. Add half the garlic cloves. Place the ingredients in a mortar and cover with olive oil. Crush to a state of gruel.
  4. 4. Make shallow cuts on the surface of the pork shank. Peel the remaining garlic, chop into pieces and stuff the meat with them.
  5. 5. Grate the pork on top with the mixture cooked in a mortar. Leave to soak in this form at room temperature for 30-40 minutes.
  6. 6. Place the half-finished potato slices on a baking sheet. Salt. Place in the oven. Place the grate with the pickled shank on top.
  7. 7. Bake the dish for 10-15 minutes.
  8. 8. After reducing the temperature to 160 ° C, cook the treat for another 90 minutes.

  Cut the finished shank into pieces. Serve with baked potatoes.

  Taiga beef

  
  

  Ingredients:

  • beef pulp - 350-450 g;
  • potatoes - 400 g;
  • carrots - 250 g;
  • onion - 1 head;
  • any fat - 50 g;
  • classic mayonnaise - 2/3 tbsp.;
  • hard cheese - 100 g;
  • table salt - to taste;
  • parsley greens - half a bunch. Preparation
  Since all of its individual ingredients are already ready, it remains to wait for the cheese to melt.
  1. 1. Pour the whole piece of beef with water. Cook until tender.
  2. 2. Peel and cut all vegetables into the same neat cubes. Salt. Fry each vegetable separately until lightly browned.
  3. 3. Combine all ingredients in a greased pot.
  4. 4. Put boiled meat cut into thin slices on top.
  5. 5. Pour mayonnaise on the food. Cover with grated cheese.
  6. 6. Bake the dish in the oven at medium temperature for a quarter of an hour. Since all its individual ingredients are already ready, all that remains is to wait for the cheese to melt.

  Meat in pots with sour cream and mushrooms

  
  

  Ingredients:

  • medium-sized potato tubers - 7-9 pcs.;
  • pork pulp - 400-450 g;
  • fresh champignons - 200-250 g;
  • onions - 2 heads;
  • tomatoes - 2 pcs.;
  • grated cheese - 100 g;
  • sour cream or mayonnaise - 150 ml;
  • filtered water - 1/2 tbsp.;
  • oil, salt and spices to taste.

  Preparation:

  1. 1. With high heat in a frying pan, fry medium pieces of meat; the resulting crust will seal the juice in them. Salt the pork and add spices to it.
  2. 2. Cut all vegetables and mushrooms into small pieces. Fry the champignons with onions until golden brown in the fat remaining after the meat.
  3. 3. Place the potatoes immediately on the bottom of the pots. Salt. Sprinkle with tomato slices.
  4. 4. Spread the meat on top. Pour mushrooms and onions.
  5. 5. Put 2-3 tbsp in each pot. l. sour cream or mayonnaise. Add 30-40 ml of boiled water.
  6. 6. Fill the contents of the dishes with cheese on top.
  7. 7. Close the pots and transfer them to the oven. If there are no suitable lids on hand, you can use a couple of layers of foil for this purpose.
  8. 8. Remove the pots in a still cold oven. Then turn on the heating mode both above and below for 50 minutes. The optimum temperature is 200 ° C.

  Home-style boiled pork in foil

  
  

  Ingredients:

  • potatoes (medium size) - 12 pcs.;
  • pork meat - 1 kg;
  • fresh garlic - 3-5 cloves;
  • hot mustard, ketchup and mayonnaise - 1 tbsp each l .;
  • coarse salt to taste.

  Preparation:

  1. 1. Wash and peel the potatoes. Cut into rings. Sprinkle with salt.
  2. 2. Salt the washed and dried whole piece of pork. Make cuts in the meat and stuff them with small pieces of fresh garlic.
  3. 3. Top the meat with a mixture of hot mustard, mayonnaise and ketchup. Rub the ingredients into the pork well with your hands.
  4. 4. Line a baking dish with a large piece of foil. Pour potatoes on it.
  5. 5. Lay a piece of meat on top of the vegetables. Wrap everything in foil.
  6. 6. Bake the treat for 80–90 minutes at 220 ° C. Remove the foil half an hour after the start of baking.

  Home-style boiled pork prepared according to this recipe can be served not only with potatoes, but also as an independent dish. A very good solution is to cut the finished meat into thin slices and put them on the bread instead of the harmful sausage.

  Captain's style meat

  
  

  Ingredients:

  • pork neck - 1.5 kg;
  • raw potatoes - 1 kg;
  • classic mayonnaise - 1 tbsp.;
  • onions - 4 heads;
  • large carrots - 1 pc.
  • hard salted cheese - 300 g;
  • fragrant dry herbs to taste;
  • grease for lubricating the mold;
  • table salt and pepper - to taste.

  Preparation:

  1. 1. Cut the peeled onion into rings.
  2. 2. Grease a heat-resistant form with any fat. Put about a third of the onion in it.
  3. 3. Cut the meat into pieces. Season with salt, pepper and grate each with a mixture of aromatic herbs.
  4. 4. Place the pork pieces on the onion layer.
  5. 5. Coarsely rub the carrots and fry until soft and light golden brown.
  6. 6. Top the meat with the remaining onion and carrot roast.
  7. 7. Apply a fine mesh of mayonnaise to the surface of the food.
  8. 8. Spread thin slices of potatoes over the sauce. Sprinkle them with salt and cover with mayonnaise as well.
  9. 9. Cook the dish at 175 ° C. The baking time will vary from 70 to 90 minutes, depending on the thickness of the ingredients.
  10. 10. 15 minutes before being ready, add chopped cheese to the treat. Wait until it is completely melted and browned.

  Meat with potatoes and prunes on a baking sheet

  
  

  Ingredients:

  • large potatoes - 6-8 pcs.;
  • pork pulp - 600 g;
  • onions - 3 heads;
  • coarse salt - 2 pinches;
  • prunes - 9-12 pcs.;
  • fresh garlic - 4-5 cloves;
  • grease for greasing the baking sheet.

  Preparation:

  1. 1. Grease a clean baking sheet with high sides with any selected fat.
  2. 2. Chop the peeled fresh onion coarsely. Sprinkle it on the bottom of the baking sheet and lightly add salt on top.
  3. 3. Cut the prepared pork pulp into medium pieces. They should be approximately the same size.
  4. 4. Salt the meat. Spread the pieces on the onion.
  5. 5. It is best to choose dried prunes. Rinse dried fruits thoroughly with hot water, remove seeds from them if necessary.
  6. 6. Scatter prunes over the surface of the meat. Distribute the finely chopped garlic in the same way.
  7. 7. Top food with medium pieces of raw potatoes mixed with salt.
  8. 8. Tighten the baking sheet with foil.
  9. 9. Bake the treat for about 1 hour at high temperature.
  10. 10. About 20 minutes before the dish is ready, remove the foil.

  Let the treat cool slightly in a closed oven. Cut it into portions and serve with any hot sauce.

  Features of cooking meat with potatoes in the oven

  Potatoes with meat baked in the oven or in a tandoor are a popular dish among modern housewives. It is prepared quickly and easily. It is enough to shift the food, sprinkle it with your favorite spices and leave it in the oven for a while.

  In order for a treat to be successful, you need to choose the right dishes, temperature conditions, etc. for it. It is also important to pay attention to the quality of the products used.

  In what ways can you cook?

  There are many ways to cook meat with potatoes in the oven. The easiest one is on a baking sheet. It is best to choose a container with high sides so that you can make many layers and at the same time not be afraid that meat juice and / or sauce will flow out of it. A dish with a crust is most often prepared on a baking sheet.

  If you want to get tender meat that melts in your mouth without a golden brown crust, then for its preparation it is better to choose a sleeve or a baking bag; an even better choice would be ceramic pots.

  Under these conditions, potatoes and meat will simmer in their own juice and sauce. The main thing is not to forget to make holes in the sleeve for steam to escape.

  Secrets of a delicious treat

  In order not to overdry the meat, you cannot constantly bake it in a very hot oven. If the recipe requires it, then at a high temperature it is appropriate to cook the dish at the very beginning, so that a crispy crust appears. Then, in order to avoid overdrying, you need to reduce the mode by 20-30 degrees.

  There are other recipes for delicious meat with potatoes in the oven:

  • Cookware made of glass (heat-resistant), clay or cast iron is best suited for baking.
  • If an aluminum mold is used, then the finished dish must be removed from it immediately after cooking. You cannot store baked meat with potatoes in such a dish.
  • Peel the potatoes just before baking, without soaking them in water. Otherwise, the vegetable will lose most of its nutrients and taste.
  • Before further heat treatment, pork or beef can be soaked for several hours in any suitable marinade or spices.
  • The most juicy version of the dish is obtained by using a large amount of onions - at least 500 g per kilogram of meat.
  • Homemade mayonnaise as a sauce will add a particularly delicate taste to the treat.
  • If beef is baked, it is advisable to keep it in the oven for at least 80 minutes.