Layered Roast
Main Dishes • Russian
Description
It's best served in the dish it was cooked in.
Ingredients
- Vegetable Oil to taste
- Spices to taste
- Onion 2 pieces
- Salad Potatoes 5 pieces
- Carrot 1 piece
- Pickled Chanterelles 5 oz
- Pork Blood 20 oz
Step-by-Step Guide
Step 1
Cut the meat into large pieces. The meat needs to be marinated. You can choose your favorite marinade. Marinate for 12 hours.
Step 2
Fry the meat until golden brown in 4 tablespoons of vegetable oil.
Step 3
Cut 2 onions into quarter rings. Grate 1 long carrot.
Step 4
Peel 5–6 potatoes and cut them into wedges, thinner than for frying.
Step 5
Lay the onions on the bottom of the baking tray, then the carrots. Then layer half of the potatoes. Season with salt and pepper and sprinkle with dried basil.
Step 6
Slice 150–200 grams of champignon mushrooms and lay them on top of the potatoes.
Step 7
On top of the mushrooms, add more potatoes. Season with salt, pepper, and basil.
Step 8
Place the meat on top of the potatoes. Take 150 ml of prepared broth or dissolve a broth cube and mix it with the fat from frying the meat, then pour it over the roast.
Step 9
Wrap everything in two layers of foil and place it in the oven for 1 hour at 390°F.
Step 10
If you want the roast to brown a bit on top, cut the foil and place it in the oven for another 10–15 minutes. Sprinkle the finished roast with chopped herbs.
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