Plov in Russian
446 45 минут 3 порции
This recipe I came up with, as usual completely by accident. Successfully met the tastes happened to be at hand products. And the name came up with my wife because the components (pieces of meat, vegetables and cereals) ploskie, and the method of cooking closer to the Russian in the oven. A Russian stove to be found only in the Museum, but it is possible to simulate it using the oven.
Ingredients for Plov in Russian
- Pork - 300 g
- Wheat groats - 1 Cup.
- Carrots - 1 piece
- Onion - 2 PCs
- Vegetable oil - 2 tbsp
- Salt - 1 depot.
- Black pepper - 1 depot.
- Allspice - 2 PCs
Step by step instruction of cooking Plov in Russian
Cut onion into petals on begin to fry in vegetable oil.
While fried onions, cut the meat into small cubes. It can be any piece of pork, for example, the blade.
Carrots also cut into cubes. I like this dish to follow fairly minor cuts to the spoon or the fork could be both and a third immediately.
Add the meat to the onions. Lazerson argues that roasting meat it is necessary to carry out on the bow for some time to mix, so it loses less juice during heat treatment. I believe him... it Seems it is so! Achieve the crust on the slices of meat.
Add to the pan carrots and continue to fry.
When we realize that the carrot is almost ready...
... fall asleep grits evenly over the entire surface
... fill with water just above the level of cereals. It is better to pour water through the skimmer so as not to stir up everything. Water sprinkle with salt and pepper on top, silent, only for flavor and not for spice. No fine spices is not necessary. Then send the pan in a preheated 180-200 degree oven for about 30 min.
I put in the oven without a lid, so the surface formed a delicious crust. It is especially noticeable at the edges. This gives a special flavor.
It is possible for greater imitation of the Russian stove to get the oven constantly to lower the temperature, but then it will be necessary to increase the time in cooking. Get delicious...
Stir. During the mixing process I like to Snitch and chromate a piece of crust from the edge of the pans, the bonus for the cook. Tasty, infection...
And lay on plates. Ready!