Baked potatoes in pots with meat and mushrooms

Clean and cut

1. Cut the meat into medium-sized random pieces. For a dish, you can use not only absolutely any pulp, but also meat on ribs or on a small bone.
2. Chop two or three onions with half rings.
3. Dissolve a kilogram of champignons in large pieces, having previously cleaned the mushrooms from the substrate.
4. Cut a kilogram of peeled potatoes into medium-sized cubes.
5. Grate 300 g of hard cheese on a coarse grater.

Fry, cook, soar

1. In a capacious cauldron, it is good to warm up 250 ml of vegetable oil. In the hot oil, run the pieces of meat and lightly fry. When the meat gives juice, cover the cauldron with a lid and simmer the pieces of pulp in your own juice for 30 minutes.
2. Preheat the pan, and fry the mushrooms in a dry pan, stirring them from time to time.
3. Pour ½ tsp black pepper, ½ tbsp. Into raw chopped potatoes. l salt and seasoning-flavor enhancer (type "Lotus") in an amount of 1 tsp. Stir the potatoes with spices by adding 50 ml of vegetable oil.
4. When the liquid from the pan with the mushrooms has completely boiled, add 200 g of butter to the fried champignons.
5. Salt the contents of the pan slightly, and add a pinch of ground black pepper if desired. After 20 minutes after the start of frying the mushrooms, pour 150 ml of fat cream into the pan, stir and simmer another 3-4 minutes, then turn off the burner.
6. After half an hour, meat juice will completely evaporate from under the lid of the cauldron, and the meat will begin to fry in oil, at this point, start onion sliced ​​into meat slices.
7. Five minutes later, when the onion begins to become transparent, add a pinch of salt to the contents of the cauldron, pepper to taste, and turn off the burner under the cauldron.

We form and bake

1. Turn on the oven for heating by setting the temperature to 200 ° С. Place portion pots on the working surface to evenly spread the ingredients in them. Lay potatoes mixed with seasonings at the bottom. Spread a layer of meat.
2. Distribute the layer of mushrooms stewed in a creamy sauce onto the stew evenly.
3. Put on top a few more slices of potatoes, meat and mushrooms so that the pot is filled to the brim. Pour into each portion pot 2-3 tbsp. l filtered drinking water (or any broth), and cover the pots with lids.
4. Stew in a well-heated oven at 200 ° C for about 40-45 minutes. After the set hour, remove the pots from the oven, sprinkle the prepared dish with grated cheese, cover again, and simmer in the oven for another 5-10 minutes.
5. Serve directly in pots (after removing the lids) or laying on a serving plate. If desired, the dish can be sprinkled with finely chopped fresh / dry greens of dill or parsley.