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Meat baked in the oven with potatoes. Pork baked in the oven with potatoes - simple and tasty recipes

Pork with potatoes in the oven can become not only a hearty dinner, but also the main dish festive table. Below are several options for preparing the dish.

Pork with potatoes in the oven - basic recipe

Cooking this dish does not require any special culinary talent and can satisfy your hunger. The dish does not take too long to prepare, since both the potatoes and the pork go into the oven at the same time on the same baking sheet.

  • 300-400 g pork;
  • 700-800 grams of potatoes;
  • 1 carrot;
  • 1-2 onions;
  • spices, salt;
  • vegetable oil;
  • greens for serving.

The pork must be washed and cut into small pieces. Peel the potatoes, wash and cut as for frying (thinly). Finely chop the onion. Chop the carrots as well. Place the prepared vegetables in a deep container and mix with spices, salt and add vegetable oil. Perform the same manipulations in a separate plate with the meat.
Place potatoes with onions and carrots in a baking dish, pour in a little water (50 ml), milk or cream - this will make the potatoes soft and juicy. Place pork pieces evenly on top. The mold must be closed with a lid/foil and placed in a preheated oven at 190 degrees. oven. The cooking time is about 40 minutes. In order for the dish to acquire a golden brown color and a crispy crust, you need to open the mold 10 minutes before it is ready.
Serve hot, sprinkle with herbs for decoration - dill, green onions, parsley.

On a note. Vegetable oil prevents the potatoes from becoming dry during cooking; after transferring the raw products to the baking sheet, you can lightly sprinkle the dish with it.

Bake in French on a baking sheet

French-style pork is prepared in almost every home and there are almost as many variations of this recipe as there are borscht recipes. Some people like to add a large number of cheese, some people like the presence of various vegetables in the dish. Pork with potatoes in the oven on a baking sheet cooks quite quickly and does not require any special cooking skills.

  • 500 grams of potatoes;
  • 800-900 g fresh pork;
  • grated hard cheese – 1 tbsp. spoon;
  • 2 onions.

Thin meat steaks additionally need to be beaten. Cut potatoes and onions into thin half rings. Place in layers on a baking sheet greased with oil (vegetable oil) and lay out the potatoes with seasonings for meat and salt. Next is the onion, on which we place layers of meat. We also sprinkle the pork with salt and seasonings. Cover all the meat on top with grated cheese. The dish is prepared for 50 minutes in a preheated oven. When serving, you can add cheese and fresh herbs.

With potatoes and tomatoes in pots

Cooking in pots came into modern cooking from old traditions. Even in expensive prestigious restaurants you can find dishes cooked in pots. Pork with potatoes in pots can be prepared at home.

  • 500 g pork tenderloin;
  • 3 tomatoes;
  • 500 grams of potatoes;
  • 1 eggplant;
  • 5 cloves of garlic;
  • 2 onions;
  • vegetable oil.

Peel, wash and cut potatoes and other vegetables into cubes. Finely chop the onion. The meat should be cut into small pieces. Salt the eggplant separately and wait 15 minutes.

The meat must first be fried a little, it will take about 8 minutes until a crust forms, season with spices “for meat”.
Place the pork with the resulting broth at the bottom of the pot. Leave a little broth in the pan and fry the potatoes with spices and salt in it (5 minutes). Place in pots on top of meat. Pour half a glass of hot water into each pot.
Next, sauté the onion until translucent (2 minutes). It will take more time to fry the eggplant (until it becomes soft - 5 minutes). Lay out the next layer – onion and eggplant. The topmost layer is fresh tomatoes. The pots must be covered with lids during cooking. Cook the dish at 2000C for 40 minutes. After this time, sprinkle the dish with finely chopped garlic, mix thoroughly and let it sit a little longer in the switched off oven.
The pots are served with sour cream and fresh herbs.

Accordion pork with potatoes baked in foil

Meat prepared in this way will decorate any holiday table. The dish turns out to be nourishing, juicy and easy to portion.

  • pork – 700 g;
  • TV cheese – 200 g;
  • 2 tomatoes;
  • salt;
  • 5 cloves of garlic;
  • ground pepper(black).

The tenderloin should be washed and dried. We cut into small layers (1.5 cm), but not completely - as if in the form of an accordion. Season each slice with spices, meat seasonings and salt. Tomatoes and cheese should be cut into long pieces. Chop the garlic. Between the slices of meat we place the filling - cheese, tomato and garlic.
You need to bake the accordion in foil folded in 2 layers. Place the baking sheet with the meat in an oven preheated to 200 C and cook for about 1 hour. Open the foil, sprinkle grated hard cheese on top and cook for another 15 minutes to form a crispy golden brown crust.

Advice! Before cooking, pork can be marinated, then the meat will be more tender and flavorful.

Recipe up your sleeve

A quick, satisfying and juicy dish - pork with potatoes in the oven in the sleeve. Thanks to the vacuum that forms in the sleeve, the dish turns out juicy and savory.

  • pork tenderloin – 350 g;
  • peeled potatoes – 900 g;
  • bell pepper – 1 unit;
  • 2 tbsp. spoons of mayonnaise;
  • 1 onion;
  • salt, spices for meat;
  • 1 carrot;
  • 2 tomatoes.

Vegetables need to be peeled, washed, cut into small cubes, and the onion chopped into half rings. Salt everything and mix with spices, pour mayonnaise.
The meat should be washed and cut into small pieces. Mix pork with all vegetables. Transfer the resulting mixture into a cooking sleeve and tie it tightly so that the contents do not spread during cooking. In the upper part of the sleeve you need to make several holes for the hot steam to escape. Place the prepared sleeve on a baking sheet and place in the oven (190 degrees). After 40 minutes the dish is ready. The potatoes with pork should be served hot, and the broth that remains in the sleeve can be poured over the top of the dish and sprinkled with finely chopped herbs.

Original version with prunes

Here's how to cook pork and potatoes in an unusual style:

  • pork ribs - 1 kg;
  • potatoes - 7-10 units;
  • prunes - 300-400 g;
  • carrots - 2 units;
  • onion - 3 units;
  • light beer - 500 ml;
  • salt, pepper, dried basil, oregano;
  • oil.

As in previous recipes, first we prepare the vegetables - peel and rinse.

The ribs should have good chunks of meat so they can be pounded. Salt and pepper each piece on all sides, leave to soak a little (15-20 minutes). Next, fry the ribs on both sides until a light crust forms.

In the remaining oil, saute finely chopped onion and grated carrots. We peel the potatoes last so that they do not have time to darken in the air.

In a baking dish, lay out layers of ribs, sautéed potatoes, potatoes, and on top - squeezed, cut into small cubes prunes. Sprinkle spices between layers. At the end, fill with beer so that the entire contents of the mold are covered with liquid. This may require a little more beer than indicated in the recipe, or a small amount of water.

Bake the dish for an hour, periodically checking the liquid level and adding more if necessary so that the food does not burn or dry out.

With added mushrooms

Pork with mushrooms is prepared according to the following recipe:

  • champignons - 400 gr;
  • onion - 150 gr;
  • potatoes - 500 gr;
  • cheese tv - 150 gr;
  • mayonnaise - 100 gr;
  • pork - 400 gr.;
  • salt and spices.

As in previous recipes, we prepare vegetables and meat. Cut the potatoes into cubes, meat into potato-like slices, and mushrooms into slices.

Next, everything is very simple - put meat, mushrooms, onions, potatoes into the mold in layers. Sprinkle each layer with salt and spices (optional). Bake in a preheated oven for one and a half hours. Then cover the dish with cheese and place in the oven for another 10 minutes.

Roast

A tasty and satisfying roast pork can be prepared from:

  • carrots and onions - 1 each, large;
  • sweet pepper - 2-3 units, depending on size;
  • garlic - ½ head;
  • salt;
  • pork - 700 gr;
  • potatoes - 5-7 units;
  • khmeli-suneli - 1 table. l.

Peel and rinse vegetables. Cut the potatoes into large cubes, bell pepper, onions and carrots - small. Cut the garlic into slices.

Wash the meat, trim off fat and membranes if necessary. Cut into cubes equal in size to potatoes.

In a saucepan, fry carrots with onions and garlic in oil, seasoning with herbs. When the vegetables have softened a little, place in a separate bowl. Instead of vegetables, add meat and fry uncovered for ten minutes, add salt and stir.

Place layers of meat, vegetable mixture, and potatoes into portioned pots. You can repeat the layers twice. Lightly sprinkle each layer with salt. Add half a glass of water.

Bake the roast for an hour at 180 degrees.

Potato casserole

  • pork - 600 gr;
  • meat/vegetable broth - 5 tbsp. l.;
  • onion - 1;
  • potatoes - 6 units;
  • sour cream - 3 table. l.;
  • spicy herbs - 1 table. l. without slide;
  • a little oil.

Peel the potatoes, rinse them, cut them into slices 3-5 mm thick. We repeat the same with the onion. Cut the pork into small slices.

Grease the baking dish with oil. The first layer is meat, followed by spices, onions and potatoes. Pour over the broth. Cover the entire casserole with sour cream. Bake for two hours in a preheated oven at 200 degrees. stove.

The casserole can be served either hot or chilled. Of course, the dish will be tastier when hot.

On a note. The casserole can be topped with cheese 15-20 minutes before the end of cooking.

With vegetables and cheese

To prepare this recipe, it is recommended to use pork ham.

Pork with potatoes and cheese is prepared from:

  • pork - 650 gr;
  • potatoes - 450 gr;
  • cheese - 100 gr;
  • fresh tomatoes. - 3-4 units;
  • onion - 1 medium;
  • mayonnaise - a couple of tables. l.;
  • garlic - 4 cloves;
  • set of spices “For pork” - 1 table. l. without slide;
  • salt;
  • several sprigs of dill.

Marinate the meat in advance. The tenderloin is cut into small layers, placed in a bowl, half of the mayonnaise, finely chopped garlic, thin half-rings of onion, spices and salt are added. Mix everything thoroughly with your hands, distributing the marinade evenly over the pork pieces.

The meat should be marinated for 2-3 hours in the refrigerator.

Peel the potatoes, rinse them, cut them into halves of rings approximately 7 mm thick. It is placed as the first layer on the bottom of the mold.

The second layer is meat, and on top are tomato slices. Everything is covered with a mass of grated cheese, chopped dill and mayonnaise.

The dish is baked for 40-60 minutes at 190 degrees. If the cheese crust browns very quickly, it is recommended to cover the pan with foil to prevent the cheese from charring.

Step 1: prepare the meat.

First of all, turn on and preheat the oven to 180 degrees Celsius. Meanwhile, take fresh pork tenderloin and rinse under running cold running water. We dry it with paper kitchen towels, place it on a cutting board and, using a sharp kitchen knife, remove film, veins, and small bones that very often remain on the meat after chopping the carcass. Next, 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 don’t try too hard, we just need to soften the meat tissues; it’s acceptable if the thickness of the portions is reduced to 6–7 millimeters.

Step 2: Prepare the remaining ingredients.


Next, using clean kitchen knife, get rid of the peel onion and potatoes. We rinse the vegetables under running water, dry them, place them on a clean cutting board and continue preparing. Chop the potatoes into slices or rings the size up to 5 millimeters and transfer to a deep bowl. Season it to taste with salt, ground black pepper and mix with clean hands so that the spices cover the slices on all sides.

Chop the onion into cubes or half rings with a thickness of 6–7 millimeters.

WITH hard cheese cut off the paraffin crust and grind it on a coarse or medium grater. After that, put the rest of the ingredients that you will need to prepare the dish on the countertop and proceed to the next step.

Step 3: prepare the food for baking.


Using a baking brush, grease internal sides non-stick or heat-resistant form vegetable oil. Place pieces of chopped pork on its bottom and sprinkle them with salt and a mixture of spices. We distribute the chopped onion on top of the meat in artistic disorder. Next, place the chopped potatoes in an even layer, cover them with sour cream and sprinkle with grated cheese.

Step 4: bake the potatoes and meat in the oven.


Now we check the temperature of the oven and, if it is warmed up, place the pan with the still raw food on the middle rack. Bake potatoes with meat 1 hour. After this time, all components of the dish will be fully cooked and the aromatic casserole will be covered with a golden cheese crust. As soon as this happens, put oven mitts on your hands, remove the pan from the oven, place it on the countertop and let the resulting creation cool slightly. Then, using a kitchen spatula, divide the dish into portions, place them on plates and serve for lunch or dinner.

Step 5: serve the potatoes and meat in the oven.


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

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

An excellent replacement 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 important! Use any that are suitable for meat and vegetable dishes, for example, marjoram, ground red pepper, sage, thyme, rosemary, cumin, savory, cinnamon or ginger;

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

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

Step-by-step recipes for preparing hearty and tender stewed potatoes with meat, in the oven in a cauldron, sleeve and pots

2017-10-28 Marina Danko

Grade
recipe

12835

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

8 gr.

13 gr.

Carbohydrates

8 gr.

183 kcal.

Option 1: Classic recipe for stewed potatoes with meat in the oven

Potatoes in different types- one of the most popular side dishes. In combination with meat, it can be used to cook a lot delicious dishes. Classics culinary arts Stewed potatoes with meat are considered to be a dish loved by many for its delicate taste; such potatoes literally melt in your mouth.

Previously, potatoes and meat were stewed in an oven, cauldron or clay pot. In modern cooking, thick-walled dishes, pressure cookers and multicookers are used for this. We will tell you how to deliciously cook such a dish in the oven and be the first to look at classic recipe. There are only three main components: meat, onions and potatoes, and the result is beyond praise.

Ingredients:

  • pork or beef (pulp on the bone) - 500 gr.;
  • half a kilo of potatoes, not too boiled;
  • two large salad onions;
  • 40 ml refined oil;
  • 0.25 spoons of freshly ground pepper in a mortar.

You will need a suitable size cauldron or a thick-walled duck pot. A frying pan will not hurt; we will fry the meat in it and sauté the onions.

Step-by-step recipe for stewed potatoes with meat in the oven

Dry the piece of meat washed with cool water and cut it into small pieces. We rinse again, checking for the presence small fragments, dry again and put in a bowl.

We clean the bulbs. Cut each one lengthwise, thinly shred it into half rings.

Place a wide, thick-walled frying pan on very “quick” heat and heat the vegetable oil in it.

Dip pieces of meat into hot fat and quickly fry. Turn over frequently so that each piece is browned on all sides.

We transfer the half-cooked meat into a small cauldron or duck pot, and lower the onion into the remaining fat. Fry over medium heat, stirring occasionally, until nicely golden brown. This may take up to seven minutes. Next, transfer the sautéed onions to the meat and add a glass of water.

Place the pan on the stove and turn on high heat. Let the meat simmer for five minutes.

Peel the potatoes. Rinse with water and cut the tubers into large teeth, place in a container with meat. Cover with a lid and simmer for three minutes.

Remove the container with potatoes from the stove, season with ground pepper, add salt. Cover loosely with a lid and place in a hot oven. Simmer until done, 40-50 minutes.

Any meat is suitable for this dish, but bone-in flesh is preferable. If you take only tenderloin, it is better if it comes from the neck, thigh or shoulder blade; in these sections the flesh is juicier. It doesn’t hurt to add a small amount of lard, then the potatoes will be more tender.

Option 2: Quick recipe for stewed potatoes with meat in the oven

For quick recipe Young pork is preferred, and it is the pulp that reaches readiness faster than meat on the bone. Let's cut the vegetables and meat smaller, we won't fry anything. Place the ingredients in layers in a mold and simmer with the lid tightly closed. To make the potatoes juicy, add a little water to them. The dish is complemented with carrots, but if you don’t like its sweetish taste, you can omit it.

Ingredients:

  • half a kilo of pork;
  • three tablespoons of sunflower, frozen oil;
  • potatoes - 1.3 kg;
  • two onions;
  • large carrot.

How to quickly cook stewed potatoes with meat in the oven

Peel potatoes, onions and carrots. We wash the vegetables with water.

We cut the carrots into short strips, the potatoes into medium-sized cubes, and finely chop the onion into half rings.

Preparing the meat. The best piece for stewed potatoes is the shoulder part. After washing the pork and drying it, cut out the shoulder bone from the piece and cut the resulting fillet into small square pieces. Place in a bowl and add a little salt.

Place the potatoes in the first layer in the stewing container. We definitely add some salt, but just a little. Next comes a layer of onions and carrots. Season the vegetable layer with a small amount of freshly ground pepper and place the pork on it. Drizzle with vegetable oil, you can add a few pieces of butter.

Turn on the oven, the air in it needs to be heated to 180 degrees.

Add 100 ml of drinking water to the mold with the food, close the lid and place in a hot oven. Cook the potatoes for about 50 minutes.

If you take beef, soak it in slightly warmed milk beforehand. The meat will be softer and juicier.

Option 3: Fragrant stewed potatoes with meat in the oven in pots with mushrooms

Potatoes and mushrooms are another combination that is hard to resist. Add champignons to the potatoes and meat stewed, and the dish will sparkle in a completely new way. We will simmer in pots, which will allow us to serve the aromatic dish in portions. For more delicate taste and add some piquancy with grated cheese and sour cream. Instead of water, it is better to use any broth.

Ingredients:

  • ten medium potato tubers;
  • 400 gram piece of pulp (pork or beef);
  • 250 gr. fresh champignons;
  • two onions;
  • 100 gr. "Russian" cheese;
  • drinking water 100 ml;
  • 150 ml sour cream, maybe mayonnaise;
  • four tablespoons of refined oil.

Step by step recipe

First, let's quickly prepare the vegetables. Wash with water, clean and rinse again under the tap. Be sure to fill the potatoes with water so that the tubers do not darken until the right moment.

Let's prepare the meat. Rinse the pulp with cool water and dry with paper towels. Place it on a board and cut the meat into small pieces. It is advisable to maintain the same size and shape.

In a frying pan, heat two tablespoons of oil well and quickly fry the pieces of pulp in it. It doesn’t take long to cook, you just need to wait for the crust to turn golden brown.

After washing the mushrooms, cut them into slices and chop the onion into quarters of rings. Fry the champignons in a frying pan using the remaining oil from the meat until lightly browned. Add the onion and cook, stirring for no more than five minutes.

Grate the cheese into a plate with large shavings.

Cut the potatoes into slices, but not too large.

Visually divide the entire mass of potatoes into three parts and place them in pots. Lightly sprinkle with salt and season with pepper.

On top, also dividing equally into three parts, place the browned meat and mushrooms on it.

Pour a little drinking water into each container, about 30 ml, and add two tablespoons of sour cream (mayonnaise). Sprinkle cheese on top and close with lids.

Place the pots on a baking sheet and place it in the middle level of a cold oven, turn on the heat. Raising the temperature to 180 degrees, simmer the potatoes in pots for 50 minutes.

Champignons can be replaced with any wild mushrooms or oyster mushrooms. If you add a little dried mushrooms soaked in water, the potatoes will be more aromatic.

Stewed potatoes in pots according to this recipe can also be prepared in the microwave. You just need to set the maximum power. The dish is prepared in the microwave quickly and tastes just as good as cooked in the oven.

Option 4: Stewed potatoes with meat in the oven in the sleeve - recipe with lamb marinated in wine

It may happen that you don’t have suitable utensils at hand. In this case, you can use a baking sleeve. The potatoes will be stewed in meat juice, which will not evaporate. Instead of water, take wine, which will give the dish a special aroma and taste. And the wine marinade will help hide the specific smell of lamb.

Ingredients:

  • half a kilo of lamb or any other meat (pulp);
  • kilogram of potatoes;
  • two fruits of red bell pepper;
  • garlic;
  • 1/3 standard bottle of Cabernet or similar wine;
  • a sprig of fresh rosemary;
  • a spoonful of fragrant honey.

How to cook

In a small bowl, mix wine and honey. Place the container in a water bath and, stirring, wait until the honey is completely dissolved. You can do this on the stove, but be very careful, the mixture should not boil.

Crush two cloves of garlic into the warm wine marinade and stir.

We rinse a piece of pulp under the tap. After drying well, cut large pieces, put in a bowl and fill with marinade. It is advisable to soak lamb for at least two hours, pork for an hour, and beef for at least one and a half hours.

Cut the sweet pepper lengthwise, remove all the seeds, and rinse under running water. Cut the pulp into thin strips. Cut the peeled potato tubers into small slices.

We tie the edge of the sleeve, put the vegetables and marinated meat into the resulting bag. Pour the marinade remaining in the bowl over the ingredients.

Having tightly tied the free edge of the sleeve, shake it well several times so that all the ingredients are mixed and the marinade is distributed evenly. Place the package on a baking sheet and place in the oven for an hour. Cooking at 190 degrees.

Before placing the filled sleeve on the fryer, pay attention to its surface. If there is perforation (small holes) on one side, it should be laid with it facing up. If there are no such holes, make them yourself with a needle or toothpick. They are needed for steam to escape, and if they are not done, the package will rupture. For the same purpose, you should not overfill the sleeve; cut off immediately with a margin.

Option 5: Stewed potatoes with meat in the oven: a recipe for oriental cuisine with rice

An unusual combination of potatoes, rice and meat, typical of oriental cuisine. We will cook with beef. Pre-marinate the meat in a yogurt marinade so that it is soft and juicy. To stew, you will need a cauldron or any suitable thick-walled container.

Ingredients:

  • veal tenderloin - 450 gr.;
  • two onions;
  • 40 gr. butter;
  • long grain rice - 450 gr.;
  • half a kilo of potatoes;
  • a quarter spoon of saffron stigmas;
  • 30 ml milk.

For the marinade

  • garlic;
  • half a spoon of cayenne pepper;
  • 480 gr. natural yogurt without flavoring additives;
  • two teaspoons of cumin;
  • half a spoonful of freshly ground coriander.

How to cook

Mix all marinade ingredients in a large bowl. Finely chop the garlic (3 cloves), but it’s better to grate it on a fine grater.

We wash the pulp in random pieces. After drying well, add to the marinade and mix. Cover with a lid and leave on the counter for two hours.

Chop the onion into half rings and fry in a deep frying pan with 1/2 of the butter until golden. Place on a plate.

In the same frying pan, melt another one and a half tablespoons of butter and quickly fry the meat, dried from the marinade, in it.

Transfer the meat from the frying pan to a small cauldron or duck pot. Add the fried onions and potato cubes, pour in the marinade in which the meat was marinated, add some salt and add water. The potatoes should be completely covered. Check the spiciness of the marinade! Sometimes cayenne pepper turns out to be so hot that it can irreparably ruin the entire dish. IN such a case reduce the amount of marinade when stewing.

Place the cauldron on the stove and bring to a boil. Next, cook over low heat for about 40 minutes, until the potatoes are soft.

In a separate pan, boil the rice in salted water for 5 minutes. Place in a colander, rinse and dry well.

Pour warm milk over the saffron for 5 minutes. Turn on and preheat the oven to 160 degrees.

Place the contents of the cauldron in a heat-resistant form and evenly distribute the rice on top. add the soaked saffron stigmas along with the milk and the remaining butter.

Close the mold with a lid. If there is no suitable one, cover it with double folded foil and place it in a hot oven for half an hour. Serve the dish in a deep bowl, garnished with fresh herbs.

If you use game meat (bear meat, venison, elk or wild boar) for such dishes, keep in mind that it must be kept in the marinade for at least a day. After marinating, such meat will become much juicier and more tender.

Bake potatoes with beef chop in the oven at a temperature of 180 degrees, in a multicooker - on the baking mode, in an air fryer - at a temperature of 205 degrees and medium air speed.

Bake potatoes with pork in pots in the oven - in a convection oven - at a temperature of 205 degrees and medium air speed, in the microwave - at a power of 850 watts.

How to bake potatoes with meat in the oven

Ingredients for potatoes and meat in the oven

Potatoes - half a kilo
Onions - 2 heads
Mushrooms (champignons) - 200 grams
Vegetable (sunflower or olive) oil - 3 tablespoons
Dill - 3 tablespoons
Cheese - 200 grams
Salt and ground black pepper - to taste

Food preparation
1. Wash the potatoes, peel and cut into slices.
2. Grease a baking sheet with oil.
3. Place potatoes on a baking sheet, salt and pepper.
4. Cut the meat into slices, beat it a little, put it on the potatoes, salt and pepper.
5. Peel the onion, cut into half rings and place on a baking sheet.
6. Wash the champignons and cut them into slices, place them on the onion, add salt (keep in mind that champignons absorb salt very well) and pepper.
7. Grate the cheese on top using a coarse grater.
8. Wash the dill, dry and chop, sprinkle on top of the cheese.

How to bake potatoes with meat in the oven
1. Preheat the oven to 180 degrees.
2. Place the baking sheet with potatoes and meat on the middle level of the oven.
3. Bake potatoes with meat.

How to bake potatoes with meat in a slow cooker
1. Pour 3 tablespoons of oil into the bottom of the multicooker and roll it over the entire surface of the multicooker.
2. Place the potatoes, sprinkling them with salt and pepper.
3. Place meat, onions and champignons on top, sprinkling with salt and pepper.
4. Set the multicooker to the “Baking” mode and bake the potatoes and meat for.
5. Open the lid of the multicooker, sprinkle the potatoes with meat with dill and grated cheese, and bake some more.

How to bake potatoes with meat in an air fryer
1. Preheat the air fryer to 205 degrees.
2. Grease the baking dish with oil.
3. Place potatoes with meat, onions and champignons.
4. Place the pan with potatoes and meat on the middle level of the oven.
5. Bake potatoes with meat.
6. Sprinkle the dish with cheese and return to the air fryer.

How to bake potatoes with meat in a pot

Ingredients for potatoes with meat in a pot
Meat (beef or pork) - half a kilo
Potatoes - 1 kilogram
Carrots - 2 large carrots
Onions - 2 large heads
Tomato paste - 5 tablespoons
Vegetable oil - 3 tablespoons
Parsley - 4 tablespoons
Salt and pepper - to taste

Food preparation
1. Peel the onion and chop finely.
2. Peel the carrots and grate them on a coarse grater.
3. Wash the meat, dry it, remove films and fat, cut into pieces with a side of 2 centimeters or strips.
4. Heat a frying pan, pour oil, put onion in the frying pan and fry for 5 minutes until golden brown.
5. Add carrots, fry for 10 minutes, stirring.
6. Add meat, salt and pepper, and fry for 10 minutes, stirring.
7. Add tomato paste, fry for 20 minutes, then cover with a lid and turn off the heat.
8. Wash the potatoes, peel and cut into cubes.
9. Heat a frying pan, pour oil, add potatoes, salt and pepper, and fry them for 10 minutes, stirring.
10. Place potatoes in each pot, sprinkle with parsley, place meat and vegetables on top; Cover each pot with a lid.

How to bake potatoes with meat in a pot in the oven
1. Preheat the oven to 180 degrees for 10 minutes.
2. Place the pots with potatoes and meat on a baking sheet on the middle level of the oven.
3. Bake potatoes with meat for 40 minutes.

How to bake potatoes with meat in a pot in an air fryer
1. Preheat the air fryer to 200 degrees, set average speed blowing
2. Place the pots with potatoes and meat in the air fryer.
3. Bake potatoes and meat in pots for 30 minutes.

How to bake potatoes with meat in a pot in the microwave
1. Place 1 pot in the microwave.
2. Set the microwave to 850 W and 10 minutes.
3. Close the microwave and wait for the potatoes and meat to cook.

Potato dishes

The best dish for holidays and everyday life is potatoes with meat in the oven! Prepare it in a mold, sleeve or pot according to our step by step recipes with photos and videos.

40 min

169.7 kcal

5/5 (4)

Potato dishes are always a favorite on our table. And what variety and flights of fancy the potato offers! What kind of dishes are not prepared from it - fried potatoes, French fries, boiled new potatoes, stewed with meat or vegetables, all kinds of casseroles, rolls, pies, potato-based snacks, and that’s not all.

There are a lot of options for cooking potatoes, and every housewife probably has a favorite recipe. Today I want to offer several recipes for potatoes with meat, baked in the oven. In my family this dish is a hit, the plates are empty in no time, and everyone is always asking for more!

Indeed, the potatoes turn out to be aromatic, tender, and the dish itself is satisfying. A wonderful lunch or early dinner, and you can safely serve it on the table when guests arrive. After trying this potato, everyone will praise you as an excellent housewife, verified! So, let's start cooking.

Potatoes with meat and cheese in the oven

Kitchen appliances and utensils:

  • baking dish or pan;
  • cutting board;
  • meat hammer;
  • grater, oven.

Ingredients

When choosing meat for baking with potatoes, give preference to pork. It will bake faster and more evenly and release fat into the dish, making it more flavorful.

Cooking process

  1. Wash the meat, let it dry and cut into small thin pieces. To make the meat softer and more tender, beat it with a hammer before putting it in the oven.

  2. Wash the potatoes, peel and thinly cut into rings or slices.

  3. Peel and wash the onion, cut it into half rings.

  4. Grease the baking dish with a thin layer of sunflower or olive oil. Place pieces of butter on top, distribute 5-6 thin pieces over the surface of the mold.


    There is a proven way to preserve the juiciness of dishes in the oven: cook your potatoes and meat in foil. Line a baking tray or baking dish with foil, lay out all the ingredients and cover the top with foil. Bake these potatoes a little longer, about 60 minutes, which also depends on the capabilities of your oven.

  5. Mix potatoes, meat and onions in a bowl and pour into pan. If you are cookingmeat and potatoes in the oven on a baking sheet,and it is not deep, then it is better to pre-mix all the ingredients and let the potatoes soak in the juice of the meat and spices for 5 minutes before putting them in the oven. There is another option: cookingpotatoes with meat in the oven, lay out the ingredients layers . Below is meat, then onions and potatoes. Arrangement is at your discretion, in any case it will turn out delicious!


  6. Set the oven temperature to 180 degrees. Place all ingredients in a mold or baking sheet and bake for 30 minutes.


  7. Grate the cheese and sprinkle on the potatoes and meat 5-10 minutes before readiness.

If you lack juiciness, I recommend cooking potatoes and meat in the oven with the addition of mayonnaise. When forming layers, grease the middle layer with mayonnaise or simply mix meat, onions and potatoes with the addition of 2 tbsp. spoons of mayonnaise. And in the summer season, potatoes cooked in the oven with meat and tomatoes can add juiciness to the dish.

Here are a few more ways to cook potatoes and meat in the oven.

Potatoes with meat in the oven in the sleeve

Baking in a sleeve, your dish will retain all the aroma of spices, meat juice, and will be fragrant and soft. The sleeve will also save you from washing baking dishes after cooking, which is very convenient.

Cooking time: 1 hour.
Number of servings: 4.

Kitchen appliances and utensils:

  • culinary sleeve for baking;
  • cutting board;
  • meat hammer;
  • large bowl.

Ingredients

  • potatoes – 6-8 pcs.;
  • pork – 300 g;
  • onions – 2 pcs.;
  • sunflower oil – 50 ml;
  • spices - salt, pepper, mixture of seasonings for meat;
  • parsley or cilantro - optional.

Cooking process


Meat in pots with potatoes in the oven

Meat and potatoes in the oven, cooked in pots, turn out great. Potatoes baked in this way will not be dry and will be fully saturated with the aromas of meat and spices. We will place all the ingredients in the pots in layers.

Cooking time: 40 min.
Number of servings: 4.

Kitchen appliances and utensils:

  • clay pots for baking;
  • large bowl;
  • cutting board;
  • grater;
  • hammer for beating meat.

Ingredients

  • potatoes – 1 kg;
  • pork – 300 g;
  • onions – 2 pcs.;
  • carrots – 2 pcs.;
  • sour cream or mayonnaise – 200 g;