Stewed potatoes with mushrooms in a cast iron

Category: Vegetable dishes
Stewed potatoes with mushrooms in a cast iron

Ingredients

Potatoes 5-6pcs
Carrot 1 PC
Champignons (or other mushrooms) 100-200gr
Onion 1 large head
Flour 1-2 tbsp. spoons
Chasnock 1-2 cloves (or dry)
Vegetable oil

Cooking method

  • Another lean dish that my husband really adores with pickled cucumbers.
  • Peel and cut the potatoes into 4-6 pieces. Cut the onion into rings, pre-boil the mushrooms for 5-7 minutes, cut into small pieces and fry with the onion for 5 minutes. Add the grated carrots. Grate the potatoes with this mixture, salt and pepper and put everything in the iron pots. From flour (1-2 tablespoons), one spoonful of vegetable oil (in my case, Austrian pumpkin oil, but you can take any) make a sauce and pour it over potatoes. Simmer in the oven at 200-220 degrees. 2-3 minutes before the end, grind the chank and sprinkle it on the top of the potatoes (you can replace it with a dry chank). Smelling the smell of chalice, turn off the oven and let the potatoes "finish". You can put a bay leaf.
  • I leave it in the oven in the morning, and in the afternoon, when the children come home from school, it is still very warm.


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