Meat with potatoes in a sleeve is a dish for those who don't like to potter long in kitchen, but likes to indulge itself with both a close tasty and nourishing dinner. Meat with potatoes and vegetables when roasting gives juice which can be used as additional sauce, without special expenses and efforts.
It is required to you
- - 500 g of meat (will approach both beef, and pork);
- - 8 average potatoes;
- - 500 g of champignons;
- - 1 big bulb;
- - 1 average paprika;
- - 1 average tomato;
- - 4 garlic gloves;
- - 4 tablespoons of a soy-bean sauce;
- - greens to taste (rosemary, a thyme, a basil, parsley, fennel);
- - salt to taste;
- - roasting sleeve.
Instruction
1. Wash meat, dry paper towels and cut on pieces of the average size (about 3 cm × 3 cm).
2. Wash up champignons, divide into 2 parts. Cut onions with rings or small chop as it is pleasant to whom. Crush garlic, tomato, paprika and greens.
3. Lay out meat in a deep cup, mix with vegetables, greens and mushrooms. Fill in with a soy-bean sauce if it is necessary – add some salt. Leave to be pickled for half an hour, previously having covered. While meat is pickled, clean potatoes, cut on average cubes and add some salt if it is necessary.
4. When meat was kept waiting, add to it potatoes. Carefully mix and put everything in a roasting sleeve. Fix the ends of a sleeve from two parties and pierce it a toothpick in several places for a steam-out.
5. Warm an oven to 180 degrees and bake a dish 1-1.5 hours.