Meat in pots with dough is a very hearty, aromatic and tasty dish for a close family dinner or lunch. However, such a cool dish is not a shame to serve on a festive table.

Summary

Ingredients

• Any meat – 500-600 Grams
• Potatoes – 8 Pieces
• Onion – 2 Pieces
• Carrots – 2 Pieces
• Bulgarian pepper – 1 Piece
• Garlic – 2 Cloves
• Mushrooms – 400 Grams
• Vegetable oil – 100 Milliliters
• Salt – 2 Teaspoons
• Ground black pepper – 4 Pinches
• Kefir – 1 Glass
• Egg – 1 Piece
• Butter – 100 Grams
• Soda – 1 Teaspoon (no slide)
• Vinegar – 1 Teaspoon
• Flour – 1.5-2 Cups
• Parsley, dill – 30 grams

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Instructions

1. Cut the meat into medium-sized pieces.
2. Clean and chop the mushrooms.
3. Peel and slice the onion into half rings.
4. Heat 100 ml vegetable oil in a large pan over medium-high heat. Fry the meat, mushrooms, and onions for 15 minutes.
5. Wash and prepare the carrots by cutting into pieces or grating.
6. Peel and cut the potatoes into small cubes.
7. Wash the parsley and dill. You can chop them into small pieces or keep them as sprigs (sprigs can be removed before serving if preferred).
8. Arrange ingredients in individual pots in layers: first the meat, mushrooms, and onions; then add the potatoes and carrots. Top with sliced bell pepper and garlic. Season with salt and ground black pepper. If there isn't enough liquid from the meat, add 1/2 glass of water to each pot. Cover with lids and bake in the oven at 200°C (392°F) for 30 minutes.
9. While the pots bake, prepare the dough topping. Beat the egg and mix into the kefir. Add salt, melted butter, and baking soda mixed with vinegar. Stir well, then gradually add flour and knead into a dough. The dough does not need to be cool.
10. After 30 minutes, remove the pots from the oven. Remove the lids and top each pot with a thin pancake made from the dough. Return to the oven and bake for another 30 minutes at 200°C (392°F).

Bon appetit!