Composition / ingredients
Step-by-step cooking
Step 1:
How to bake meat in the captain's style in the oven with potatoes? Prepare the necessary ingredients. Any meat will do, I took pork. Take high-quality, natural cheese, without milk fat substitutes. Sour cream is suitable for any fat content. You can use only sour cream or only mayonnaise.
Step 2:
Take a suitable baking dish. Lubricate it with a small amount of vegetable oil.
Step 3:
Peel the onion and cut it into half rings.
Step 4:
Put half of the whole onion on the bottom of the mold.
Step 5:
Wash the pork, dry it, cut it into 1 cm thick pieces, like chops. The neck or shoulder blade is best suited for this recipe — there is fat there.
Step 6:
Beat the meat well from both sides. To prevent the meat juice from flying all over the kitchen, you can cover the meat with plastic wrap or a bag.
Step 7:
Put the meat on top of the onion. It is better if it lies in one layer, so calculate what size to take the shape for your amount of meat.
Step 8:
Salt the meat.
Step 9:
Pepper, you can also add your favorite spices.
Step 10:
Put the second half of the onion on the meat.
Step 11:
Wash the potatoes, peel and cut into strips, as for French fries. You can cut it in a different way, but in a captain's way it means just such a cutting, with cubes.
Step 12:
Put the sliced potatoes in the next layer.
Step 13:
Season it with salt and pepper.
Step 14:
Grate the cheese on a coarse grater.
Step 15:
Combine sour cream and mayonnaise, mix well.
Step 16:
Add grated cheese to them, mix again.
Step 17:
Put the resulting mixture on top of the potatoes.
Step 18:
Distribute it well so that each potato is covered with a cap, this is very important!
Step 19:
Bake the meat and potatoes in the oven at 180 degrees for 50-60 minutes. Determine readiness by the readiness of the potatoes — they should become soft and easily pierced with a knife. At the same time, a ruddy crust is formed on top. If the potatoes are not ready yet, and the meat is already very browned on top, cover the mold with foil and bake until ready.
Step 20:
Remove the finished dish from the oven, cool slightly. Arrange it on plates and serve it on the table.
Step 21:
A good addition to such meat will be fresh vegetables or a salad of them. Bon appetit!
In addition to pork, any other meat can be used in this dish. Keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. For example, beef is cooked longer than pork, and chicken fillet or turkey is less.
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Table salt - 0 kcal/100g
