The best recipe is roast in the oven or on the stove

There are a lot of roast recipes. Every woman can boast of her own. In most they are similar, but every hostess reserves the right to fantasy. I offer you several recipes, the first of which is distinguished by a large number of vegetables. Vegetables give the dish a juiciness, an amazing aroma and a unique taste. I love this recipe - the roast prepares quickly and simply. 4 potato tubers, 2 onions, one eggplant and zucchini, a pair of Bulgarian peppers (better than different colors), a slice of root celery, two eggs, a bunch of dill and parsley, oil for the frying process, salt , Pepper. Cookware for cooking roast is better to use thick-walled: kazanok, utyatnitsu, ceramic pots. Prepare, using this recipe, the roast is as follows: put a couple of spoonfuls of butter on the duckling, where we fry the chicken pieces to a golden crust and lay them on a plate. In the same oil fry and potatoes, sliced in large slices. When the potato becomes golden, we add diced onion, grated carrot and celery root. Reduce the heat and simmer for 5 minutes. Squash, eggplant and Bulgarian pepper cut into cubes and stew together with other vegetables for another 5 minutes. Vegetables will release the juice. Now pieces of fried chicken spread on vegetables, salt, pepper, add 100 grams of water and cover the dishes with a lid. After about fifteen minutes, gently stir vegetables and meat and leave to languish on low heat. This is the recipe - the roast will be ready in about 15 minutes.

There is another way of cooking this wonderful dish. Many mistresses give preference to him. What is the difference between this recipe? The roast is cooked in the oven.

And it is best to cook it in a ceramic bowl. Meat (300 grams, it is better to use veal) cut into cubes of small size and lightly fry in vegetable oil from all sides. Four potatoes cut large and also fry from all sides. Next fry a medium-sized onion, cut into half rings. In a pot or other utensils for cooking meat in the oven, add layers of meat, onions, potatoes, carrot and celery sliced with straws, salt, pepper and pour all the broth (the vegetables should be covered completely). Stew in the oven for 20 minutes, then add a spoonful of sour cream, a lot of greens and a little chopped garlic (1-2 cloves). Prepare the dish for a family dinner using this recipe - roasting in the oven will not leave your home indifferent.

The following recipe also has its own peculiarity: this roast will be cooked with mushrooms. Make a reservation right away: with the forest mushrooms, the dish will be tastier and smoother, but its appearance leaves much to be desired. But mushrooms can be sprinkled with lemon juice, and this will preserve their color, although the dish will lose the flavor that only "live" forest mushrooms can give. The choice is yours. In addition to mushrooms (200 grams), we need 300 grams of fresh meat for your taste (pork, beef, poultry), four potato tubers, a bulb, one carrot, half a cup of sour cream and 200 grams of broth, a piece of butter (50 grams).

We set to cook fresh mushrooms for 20 minutes, and at this time fry the meat on high heat from all sides and transfer it to the female. In the frying pan, after frying the fried potatoes, cut with small pieces, shift it to the meat. With onions and carrots we do the same. Cooked mushrooms are pulled out of the water and let drain off, after which we cut with straws and add to meat and vegetables. Sour cream diluted broth and pour into the chicken. The filling should cover all the ingredients of the roast. The dishes are tightly closed with a lid or foil and sent to a preheated to 180 degree oven for an hour and a half. The roast in the oven is served hot.