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Captain's potatoes in the oven recipe

Potatoes with meat captain-style , or popularly simply “Captain”, is a very tasty, satisfying and fairly ordinary second course, cooked in the oven . Captain's style potatoes are perfect for home dinners and formal tables.

Ingredients included in the captain's potato recipe: pork or beef pulp, potatoes, onions, hard cheese, mayonnaise, salt and spices.

Captain's potato recipe

Ingredients:

• Pork or beef pulp – 1 kg;
• Potatoes – 1 kg;
• Onions – 2-3 onions;
• Hard cheese – 150-200 g;
• Mayonnaise - to taste;
• Salt, spices - to taste;
• Bay leaf – 2-3 leaves;
• Vegetable oil - for frying

Manufacturing:

1) Wash the meat well, dry it and cut it into fairly large pieces or layers. Then it’s best to beat it with a kitchen hammer.

Hammered meat

2) Rub the chopped pieces of meat with salt and pepper, add meat seasoning, bay leaf, mix everything and leave to salt for 30 minutes.

Meat with spices

3) Peel the onion and wash with cool water. Cut into half rings.

Onion in half rings

4) Grease a deep baking tray with vegetable oil. Place the cooked meat tightly over the entire surface of the bottom of the baking sheet. Place everything in an oven preheated to (190°C) for 20 minutes.

Place the meat on a baking sheet

5) After the time has passed, remove the pan from the oven. During this period of time, the meat will reach half-cookedness, it should release its juice and be slightly browned.

Meat in the oven

6) Next, moderately spread the onion cut into half rings on top of the meat and put it back in the oven for 10-15 minutes. During this period of time, the onion will be slightly baked and will not have any crunch in the dish. You can fry the onions separately in a frying pan in vegetable oil.

Place onion on meat

7) After this time has passed, remove the pan again. The onion has baked and become soft, acquiring a slightly golden color.

Baked onion

While the meat and onions were in the manufacturing process, it was necessary to take care of the potatoes. Take medium-sized potatoes, wash, peel and cut into thinner pieces.

Potatoes cut into plastic

9) The next step is to place the chopped potatoes in a deep bowl or pan for comfortable mixing. Salt, pepper, add seasoning for potatoes and season with mayonnaise, stir everything thoroughly. Don’t get too carried away with mayonnaise, otherwise it will turn out very greasy.

Deep bowl makes stirring comfortable

10) Now place the cooked potatoes on top of the onions, spreading them sparingly over the entire surface. When stirred, the potatoes will give juice mixed with mayonnaise. Pour this juice over the top of the potatoes.

Pour the sauce over the potatoes

11) And again put the baking sheet in the oven for another 20-25 minutes. During this period of time, the potatoes will bake and give a wonderful golden color, and the meat will cook evenly.

Baked potato

12) During the time it takes to cook the potatoes, you need to prepare the cheese. We grate it on a large grater.

Grated cheese on a large scale

13) After 20-25 minutes, remove the pan from the oven. Sprinkle grated cheese on top of baked potatoes.

Sprinkle grated cheese on potatoes

14) Once again, put the baking sheet in the oven for 10-15 minutes. Make sure that the cheese melts and gets a golden brown crust. Once the crust has appeared, remove the baking sheet with the finished dish from the oven.

Potatoes with meat captain's style

Captain's-style potatoes and meat in the oven are ready! Allow the dish to cool slightly and serve in portions on plates. Serve the dish with a vegetable salad or fresh herbs and vegetables.

Captain's meat - very tasty recipes for a hearty dish for the whole family

According to ancient tradition, meat was cooked in the captain's way by the wives of sailors, welcoming them after a long voyage. This dish is very satisfying, unusually tasty, and is prepared quickly and simply, with virtually no hassles. Now there are many different options for treats and the features are not very different from the traditional one.

How to cook meat the captain's way?

The traditional captain's meat recipe is a set of ordinary goods baked in the oven, from time to time it is cooked in the microwave, and experienced chefs have adapted the recipe for making it in a slow cooker.

1. Usually they cook the meat captain-style with potatoes, pork, and sour cream and cheese filling.
2. From time to time, chicken, veal or turkey are used as meat components.
3. In homemade variations, captain’s meat is supplemented with tomatoes, pickled onions, and mushrooms.
4. The dish will be more satisfying if you replace the sour cream with mayonnaise.
5. The dish is baked in one large pan or by preparing the treat in portions, in the manner of meat in French.

How to cook captain's meat in the oven?

Traditional captain's meat in the oven with potatoes is not complicated with additional components; the fatty part of the pork is used: pulp or neck. Among the seasonings, preference is given to ground pepper and thyme.

• potatoes – 6 pcs.;
• pork – 400 g;
• onion – 1 pc.;
• cheese – 200 g;
• oil – 30 ml;
• sour cream – 200 ml;
• salt, pepper, thyme.

1. Cut the meat, beat it, salt and pepper, put it in the form.
2. Next, distribute the onion half rings.
3. Place potato mugs.
4. Mix grated cheese and sour cream with thyme, grease the surface of the dish.
5. The meat is baked captain's style in the oven for 50 minutes at 180.

Captain's meat in a slow cooker

Baking meat captain-style with potatoes in a slow cooker is as easy as in the oven, although there is one point that needs to be taken into account: when baking in the appliance, a golden brown crust does not appear. Overall, the treat comes out unusually tasty, appetizing and fragrant. You can vary the taste if you add pickled onions instead of fresh ones.

• meat – 300 g;
• pickled onions – 1 pc.;
• potatoes – 4-5 pcs.;
• sour cream 25% – 150 g;
• salt, dark pepper;
• cheese – 100 g.

1. Place the beaten, salted and peppered meat into an oiled bowl.
2. Distribute the pickled onions, followed by the potatoes, and add salt.
3. Grease with sour cream, sprinkle with cheese.
4. Cook the meat and potatoes captain's style without a valve on the "Baking" for 1 hour.

Captain's meat in the microwave

A completely ordinary and fast-paced preparation of meat the captain’s way - in the microwave. You can bake both a huge dish and small portions, preparing the treat right away on a plate for 1 person. In advance, you need to marinate the onions in vinegar, and beat the meat, add salt and marinate for 20 minutes. The suggested amount of ingredients is enough for one serving.

• pork – 200 g;
• pickled onions – ½ pcs.;
• potatoes – 1 pc.;
• mayonnaise – 15 g;
• cheese – 30 g;
• salt and pepper.

1. Beat the meat, add salt and pepper, and place on a plate.
2. Next, distribute the onions and potato mugs.
3. Spread with mayonnaise, bake for 15-17 minutes, sprinkle with cheese, bake for another 2 minutes.

Captain's meat with veal

You can bake meat captain-style in portions by using foil in which meat, potatoes and other ingredients are placed. It takes a little more time to prepare veal, so it is better to cut the pieces thinly and marinate in lemon juice with salt and pepper. If desired, the onions are left fresh or marinated for half an hour in vinegar.

• veal – 500 g;
• onions – 2 pcs.;
• sour cream – 200 g;
• cheese – 200 g;
• potatoes – 400 g;
• salt pepper;
• lemon juice, olive oil - 3 tbsp. l.

1. Cut the meat into portions, beat, salt and pepper. Pour in a mixture of lemon juice and olive oil and leave for 30 minutes.
2. Place any piece of meat on a separate piece of foil and form a “braid”.
3. Distribute the onions on top, followed by the potatoes.
4. Grease with sour cream, sprinkle with cheese.
5. The meat is baked captain's style for 50 minutes at 180.

Chicken captain's meat

This recipe for making meat like a captain has an obvious advantage - the dish is prepared faster than usual, thanks to the use of chicken in the base. The principle of making a treat is identical to that of French meat, only in this version it comes out hot right away with a side dish and for a real lunch you only need to construct a light salad.

• fillet – 1 kg;
• pickled onions – 2 pcs.;
• potatoes – 600 g;
• mayonnaise;
• cheese – 200 g;
• salt, pepper, curry.

1. Beat the fillet, put it in a mold, add salt and season with spices.
2. Place onion half rings on top, pour over the mayonnaise mesh.
3. Place thin slices of potatoes, add salt, grease with mayonnaise, sprinkle with cheese.
4. Meat and potatoes are baked captain's style for 25-30 minutes at 190.

Captain's meat with tomatoes

You can vary the usual taste of the dish by cooking the meat captain-style in the oven with tomatoes. Thanks to vegetables, the treat will be juicier and more appetizing, and its appearance will allow you to confidently serve it at a festive feast. Tasty and satisfying meat is prepared immediately with a side dish; a light vegetable salad will make a nice company for it.

• pork – 600 g;
• onions – 2 pcs.;
• potatoes – 400 g;
• tomatoes – 3 pcs.;
• mayonnaise;
• cheese – 200 g;
• salt. pepper.

1. Beat the meat, add salt and pepper, and place in the pan.
2. Place onions and potato slices on top and spread with mayonnaise.
3. Distribute the tomato slices and sprinkle with cheese.
4. Bake for 40 minutes at 180.

Captain's meat with mushrooms

Captain's-style meat in the oven with mushrooms is a real multi-component dish that will successfully satisfy a huge hungry group of eaters. The meat chosen is fattier, a neck or loin with a layer is perfect, and cheese with a slightly sweetish taste is suitable for maasdam. You can bake in a mold or on a baking sheet.

• pork neck – 700 g;
• onions – 2 pcs.;
• champignons – 500 g;
• sour cream – 200 ml;
• salt pepper;

1. Fry mushrooms in oil, cool. Mix with sour cream.
2. Beat the meat, salt and pepper.
3. Place the meat, onions, and then the potatoes into the pan.
4. Distribute the fried mushrooms and sprinkle with cheese.
5. Bake for 35-40 minutes at 180.

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Captain's meat

I remember this dish from my youth. My mother prepared it for huge holidays and when it was ready, my brother and I ran and picked the potatoes piece by piece - they were very tasty. At the moment I have two kids who eat the same way as I did at their age - they chop with cutlery on the plate, thinking that this will make it sweeter and tastier With meat the captain’s way, everything is different - they sweep it off the plate in 5 seconds, ask for more, and then run to the baking sheet to steal another piece of potatoes. A couple of tips: 1. don’t add too much a lot of cheese. if there is a lot of it, then a cheese layer appears, under which the potatoes will not be very tasty. 2. be sure to cut the potatoes into strips

Ingredients for "Captain's Meat":

• Pork neck – 500 g
• Potatoes - 1 kg
• Onions – 4 pcs.
• Dutch cheese - 300 g
• Mayonnaise - 2 tbsp. l.
• Sour cream - 2 tbsp. l.
• Water - 1 glass.

Production time: 90 minutes

Nutritional and energy value:

Recipe for "Captain's Meat":

Grease the baking sheet with oil (a very difficult step)

Cut onions (4-5 pieces) into half rings and place them on the bottom of the baking sheet to cover the bottom of the baking sheet

Meat (preferably neck) 500g. cut as into chops and beat. Salt and pepper, you can cut into pieces so that later it is easier to separate, place on top of the onion.

Peel the potatoes (12 pieces), cut into strips (and nothing else), salt and pepper and place on the meat.

2 tbsp. spoons of mayonnaise, 2-3 tbsp. Mix spoons of sour cream and dilute with water (1 cup). This is so that it is not very greasy. Pour this contents over the contents of the baking tray

Sprinkle some grated cheese on top (preferably Dutch)

Place in a preheated oven, cover with a second baking sheet once in the oven so that it cooks faster and the potatoes don’t dry out. We check the readiness with a knife, and then remove the top baking sheet and let it brown.

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Captain's meat in the oven with potatoes and tomatoes

This is an ancient Russian ceremonial recipe. There is a legend that for the first time such a dish was prepared (or taught to his daughters) by an old captain of a long voyage, which is why the meat received such a name

Almost everyone exclaims: this is French meat! But this is not entirely true. Aspects that make any recipe personal are the production method, one or two new ingredients... So it is here: if the usual “French” recipe includes only onions, meat, mayonnaise and cheese, then the “captain’s” meat also contains potatoes and tomatoes (less often - stewed mushrooms)

In addition, when cooking, the onions are laid in 2 layers, and all the ingredients are poured with a watery filling and sealed with foil. Thanks to this, the meat is baked quickly and comes out tender.

For almost all people, this recipe will be news and a discovery. But there will probably be housewives who remember how their mothers, or even grandmothers, cooked meat like a captain.

Ingredients:

• 500 g of meat (preferably fatty pork, but you can even take the reddish part of the bird)
• 1 kg potatoes
• 4-5 medium onions
• 300 g new tomatoes
• 300 g cheese (“Russian”, “Dutch” or something like that)
• 2 tablespoons mayonnaise
• 2-3 huge spoons of sour cream (or 4-5 if you cook without mayonnaise)
• 1 glass of water (if you cook not in a wide pan, but in a mold, take 0.5 cups)
• 1 teaspoon salt
• 0.5 spoons of ground pepper (or a little less - say, only a quarter spoon)

Manufacturing:

Cut the pork into pieces and beat. For this recipe, you can even purchase an economical option - pieces that are called “frying” in the store (the photo shows exactly these pieces). In any case, the pork should be cut across the grain. After beating, sprinkle the pieces with salt and pepper (or herbs de Provence, paprika - to your own taste, but in the traditional version of the recipe pepper is indicated specifically). We leave them to marinate while we work on cleaning/cutting vegetables.

Grease a baking sheet or wide baking dish with oil. Lay out half the onion, cut into rings or half rings

Place the meat on top (the pieces can be overlapped). The next row is onions, then tomatoes

Place potatoes cut into thin slices. In the classic recipe, this form is indicated in an indispensable order. Surely, the cubes are not bad because they do not delay watering, allowing it to first penetrate deep into the mold, and then intensively evaporate upward, so the top rows of potatoes will cook faster. Fill with water mixed with sour cream, mayonnaise, and half a spoon of salt. Sprinkle with grated cheese

Cover the pan with foil (or another baking sheet, if available), and place in an oven preheated to 220 degrees. After 45-50 minutes the potatoes will be almost soft

Remove the foil/top baking sheet and keep our dish in the oven for another 10-15 minutes so that the cheese cap is baked and covered with that blush that makes everyone so fond of such dishes

By the way! If you use chicken or even fish instead of pork, use thicker mayonnaise and sour cream in double quantity. We take less water or give it up altogether. Chicken and fish are baked faster than pork, but in order for them to come out juicy, they need a very fatty filling.

Try cooking! You'll probably like it. It's easy and quick to prepare. Bon appetit!