Casserole with pork and white mushrooms in clay pots
Description
Cover the pots with a layer of dough instead of lids. The dish will instantly look "restaurant-style"! And the fragrant, fluffy "lid" can easily replace bread.
Instructions
- 1
Step 1
Sauté the coarsely chopped mushrooms in clarified butter over low heat until golden brown and partially cooked.
- 2
Step 2
Cut the pork into cubes and fry in vegetable oil until browned. Place a couple of peppercorns at the bottom of each casserole dish, then add the fried meat. Season with salt to taste.
- 3
Step 3
Peel the potatoes and cut them into large pieces. Place them in the baking pots and add a small amount of bay leaf.
- 4
Step 4
On the remaining oil, sauté the onion and carrot until lightly golden. Distribute evenly into the pots. Place the sautéed white mushrooms on top.
- 5
Step 5
Season with salt to taste and pour hot broth—meat or mushroom—into the pots. You can use boiling water, but the flavor will be richer with broth. Top each pot with a spoonful of sour cream and add a little dill—preferably fresh seeds.
- 6
Step 6
If desired and available, roll out sweet or flaky dough into circles and cover the pots with them. Alternatively, tightly cover the pots with lids and then with foil—ensuring the dish simmers without exposure to air. Place the pots in a preheated oven at 150 degrees for about 40 minutes. Then let them rest in the turned-off oven for another 15 minutes.
- 7
Step 7
Serve hot! With fresh herbs and homemade pickles.