Meat and potato dishes are very hearty and tasty

For a long time already, dishes from meat and potatoes occupy a special place on our tables, in addition to the fact that this combination is very satisfying, these dishes are also very tasty and leave us a place for experiments. Meat and potato dishes can be cooked in a frying pan, languishing in a cauldron, baking in an oven on a baking tray, in pots, a sleeve, foil, and even on a fire. Here everything depends on the situation and the desired result. Well, whatever it is, dishes from meat and potatoes remain an excellent option for a festive feast, and for a family dinner.

Baked potatoes with meat in the sleeve (cooking recipe)

We need: pork tenderloin (1-1.2 kg), potatoes (1 kg), a few cloves of garlic, mayonnaise, pepper ground black and red, salt, any spices to taste.

Preparation. We take a piece of pork tenderloin, rinse it with cold water, dry it with a waffle towel, rub the prepared mixture of crushed garlic, salt, peppers and other spices with a mixture and leave in the refrigerator for 30-60 minutes. In the meantime, we peel potatoes from the peel, cut it in half or if it is too big - into four parts. Fold in a bowl, add a little bit of mayonnaise, pepper and salt, mix well, trying to roll every bit in the spices. In the sleeve for baking, put one piece of pork tenderloin and around it lay out pieces of potatoes. Carefully close the edges of the sleeve. We place it in a heated oven and bake for an hour and a half at 200 degrees.

Ready-made potatoes with meat are served hot, cutting the pork tenderloin into slices and decorating the dish with fresh herbs.

Meat in a Captain's style 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 Bulgarian pepper. And also mayonnaise, a mixture of ground peppers (you can only black), salt, a little vegetable oil to lubricate the baking tray.

Preparation. My meat and dry it with a napkin, cut into thin slices, each of which we serve as a hammer. For convenience, you can beat through a plastic bag or food film. Each piece of salt and rubbed with a mixture of peppers, we give a stand for 15-20 minutes. While the meat is soaked with spices and salt, we prepare vegetables. The onion is cut into half rings. If the tomatoes have thick peel, then remove it, and the tomatoes themselves are cut medium-sized circles. We clean potatoes and cut it with very thin plates. From the Bulgarian pepper we remove the core and cut into strips.

We grease the form with vegetable oil. At the bottom of the form lay out pieces of meat, on top layers put onions, circles of tomatoes, Bulgarian pepper and plates of potatoes. Top the potato layer with mayonnaise and cover with grated cheese. The form is closed with foil and placed for an hour and a half in a preheated oven, where at 200 degrees C, the meat will be baked captain. 10 minutes before the ready, the foil can be opened slightly to make a golden cheese crust.

Potatoes with meat in Greek

When we talk about dishes from meat and potatoes, 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 delicate and interesting, and beef is soft and juicy.

We need: beef (1 kg), potatoes (1-1.5 kg), butter (200-250 grams), garlic (3 heads), salt, pepper, other spices for your taste.

Preparation. We wash beef, we release from unnecessary films and cut into large pieces, pepper, salt, sprinkle with other spices. Garlic is peeled and left whole lobules. Potatoes are cleaned and cut into halves or into four pieces, if there are large tubers, a little podsalivaem.

It is better to cook this dish in a cast-iron pot, as it will prevent burning, and the taste of the finished food will be much better.

At the bottom of the Kazanka we cut the butter, put the beef, cover it with garlic cloves, put the potatoes on top. We close this with a lid and put it on the fire. The cover must necessarily fit snugly against the edges of the cauldron, so that the liquid does not evaporate (no water or broths should be poured, the dish is prepared in its own juice). After 8-10 minutes, tighten 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 take our meat in Greek and serve it hot, decorating our favorite greens.