Summer birthdays and holidays are especially good. Because there are a lot of greens, live vegetables and fruits. And baking meat in summer is generally super!
Ingredients for meat:
1.5-2 kg pork ham
a bunch of dill
2 onions
2 tbsp. l. canteen mustard
2 tbsp. l. mayonnaise
0.5 tsp l. ground black pepper
1 hour l. pork spices
salt
For the vegetable pillow:
1 kg of young potatoes
2-3 carrots
a handful of green peas
onion
250-300 gr. champignons or forest mushrooms
eggplant, cauliflower, kohlrabi or celery - optional
salt
sour cream
vegetable oil
How to cook:
1. The meat should be washed and cleaned from fat, fat and skin. Rinse, dry and rub with salt and pepper. Coat a piece of pork with mustard, wrap in a bag and refrigerate for a couple of hours.
Bay leaves, peas, garlic stuffing - optional.
2. Wash potatoes and other vegetables, peeling is not necessary. But you need to cut into pieces.
3. Boil water in a saucepan and dip in parts or all prepared vegetables at once for exactly 10 minutes. Drain the water.
4. Wash the mushrooms and also boil the forest mushrooms a little, but the mushrooms are not needed. Then chop coarsely and fry with onions in vegetable oil.
5. Combine vegetables, mushroom roasts and green peas. Add salt, pepper and a couple of tablespoons of sour cream. Mix.
6. Sprinkle a little oil in a deep baking sheet and lay out a pillow of vegetables.
7. Remove the pork from the bag, sprinkle generously with seasoning for the meat and brush with sour cream. Place the meat on the vegetables.
8. Cover the baking sheet with foil and place in an oven preheated to 180 degrees for 50 minutes.
9. Then remove the foil, stir the vegetables, and turn the meat over to the other side. Lubricate with sour cream once more.
10. Bake for another 15-20 minutes, until the meat juice is clear.
11. Separately cut the onions into large rings or cubes and fry in butter with a pinch of sugar until caramelized.
12. Serve home-style roasts right in the baking sheet, top with fried onions and a little green peas.
Enjoy your meal!
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Thanks for reading to the end!