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It is believed that processing meat is the most difficult part of cooking. It needs the right approach so that the resulting dish is not dry or dangerous. There are many ways to cook meat deliciously. It can be fried, stewed or baked. The main thing is to follow all the cooking rules so that the dish turns out soft and juicy. In this article we will look at how to cook meat deliciously.

How to properly and tasty fry meat?

In order for the meat to be tasty and juicy, it must be properly fried. Let's look at the basic rules.

Rule one. Choose wisely

When preparing any main dish, an important condition is the correct choice of meat, especially for frying and grilling. It is impossible to cook a decent steak from a piece of leg or breast meat. In order to fry meat on a grill or frying pan, professionals advise using entrecote, which is the thick edge of the fillet, the so-called tenderloin or thin edge.

Important! The quality of the prepared dish is affected by the age of the animal - the meat of a young animal is tastier.

Rule two. Marinade

To improve the taste of the prepared dish, professionals advise marinating the meat. One of the quick and easy ways is to pepper meat, which should first be rubbed with crushed garlic and poured with vegetable oil.

Let's look at a quick marinating method that can be used when frying veal, lamb and pork ribs. How to cook delicious meat:

Cut the meat into portions of 150-200 g.
Using a hammer, we beat them off.
Then put it in the prepared bowl.
Sprinkle on top with the prepared mixture consisting of cumin, parsley root, bay leaf and chopped onions.
After this, add vegetable oil with added lemon juice, with the juice of a third of the lemon per 5 g of oil.
Salt and pepper the future dish.

Rule three. Do not turn

Rule four. Degree of doneness

Before starting the frying process, you should decide on the degree of frying, while the meat is characterized by:

deep fried, called well done;
medium-rare, appropriately named medium;
with blood, which means rare;
medium-rare;
medium-well done.

Important! Only some beef dishes, such as steak or roast beef, are medium-rare. Pork, veal, lamb are never prepared this way.

Rule five. Fry before serving

Long-term storage deteriorates the taste of portioned pieces of meat. Therefore, it is advisable to fry the meat immediately before serving.

Let's get acquainted with the advice of professionals, following which allows you to cook meat correctly and tasty:

Before you start baking, you need to blot the cut portions of meat with a napkin to remove excess liquid. After this, add spices or marinade, as required by the recipe, and proceed to cooking.
To prepare cutlets, add dry bread softened in milk to the minced meat. You can use breadcrumbs instead of a bun - this way the liquid minced meat will acquire the desired consistency, and the cooked cutlets will have a slightly crispy crust.
You can use baking soda to tenderize meat. To do this, 15 minutes before marinating, prepared raw meat should be rolled in powder. To neutralize the odor, use a few drops of lime or lemon juice.
To create a crispy crust on the steak, you must first salt it with rock salt, after ten minutes, rinse it well, and then pat dry with a napkin. Then add spices according to the recipe.
To distribute salt and spices evenly, they need to be mixed with the addition of a small amount of vegetable oil. Rub a raw piece of meat with the resulting mixture.
For minced meat, it is best to mix several types of meat, such as beef and pork, in equal proportions.

Important! When freezing minced meat, try not to add onions, as after strong cooling they have an unpleasant taste and are very bitter.

Beef steak

Cooked beef steak with fried sage and quail eggs is perfect for a hearty lunch or dinner. The cooking process takes 25 minutes.

Ingredients:

quail eggs - 8 pieces;
beef meat - 600 g;
butter - 40 g;
rye bread - 8 toasts;
sage - 5 sprigs;
garlic - 1 clove;
a mixture of various peppers;
sea salt.

How to cook delicious beef:

We prepare the beef - for this we use the main part of the tenderloin, the flesh of the thighs or back. Wash the meat, dry it and cut it across the grain into portions, which should be about 1.5-2 centimeters.
Using a hammer, beat each piece well until the fibers are loosened.
Melt the butter in a frying pan, then fry the sage.
When the aroma begins to sear, start frying the steak. Each side should take about five minutes to cook on average.
Place the finished steak on a warm plate and leave for 5-7 minutes to allow the meat to rest.
Cut a clove of garlic in half and rub it on the toasted rye bread, which we pre-fry.
Fry quail eggs in butter.
Place the fried sage on pieces of rye bread, place the rested meat on top, then a quail egg. There are two pieces of toast per serving. At the very end, add a mixture of peppers and salt if desired.

Important! Depending on how much time you can devote to preparing food and what kind of household appliances and dishes you have at your disposal, you may also be interested in knowing:

Beef steak

Beef tenderloin is used to prepare steaks. Steaks can be fried either in a pan or on the grill. The cooking time is 20 minutes.

Ingredients:

beef tenderloin - 250 g;
dry red wine - 50 g;
vegetable oil - 2 teaspoons;
black pepper to taste;
salt to taste.

Consider the process of preparing beef steak:

We clean the meat from films. Cut into two steaks, approximately 120 g each. Salt and pepper to taste.
Using thread, we tie the steaks - this way the shape is preserved during frying.
Using vegetable oil, fry the steaks on each side for about 1.5 minutes.
Next, cover the pan with a lid, or you can transfer it to foil and let it stand for about 10 minutes.
Pour wine into the juice released during frying and evaporate until the volume is halved.

Important! Serve with lettuce leaves and sauce of your choice.

Pork in sweet and sour sauce

Cooking time for pork in sweet and sour sauce is about 120 minutes.

For preparation you will need the following products:

pork - 800 g;
apples - 1 piece;
apple juice - 300 ml;
garlic - 3 cloves;
shallots - 3 pieces;
balsamic vinegar - 50 ml;
wine vinegar - 50 ml;
honey - 2 tablespoons;
regular mustard - 2 tablespoons;
rosemary - 2 sprigs;
thyme - 2 sprigs;
pepper in the form of peas - 1 tablespoon;
sugar - 1 teaspoon;
salt - 1 tablespoon.

Wash the prepared pork breast, peel the skin well and dry it.
Before reaching the bone, we make six transverse cuts.
Wash the shallots, dry them, cut them in half without peeling.
Mash the unpeeled garlic cloves using the flat side of the knife.
Cut the apple into two parts, remove the seeds and chop into slices - about 0.7 cm each. Place two apple slices between the cuts of the brisket.
Mix mustard, honey, wine and balsamic vinegar in a container. Add salt and sugar, beat until salt and sugar are completely dissolved. Add apple juice and stir.
Place the breast with apples in a heat-resistant form, add garlic and onion, and place a sprig of rosemary and thyme around the edges.
Salt and pepper to taste, add pepper in the form of peas, pour in sweet and sour sauce.
Bake for the first 20 minutes in a preheated oven at 200 degrees, then reduce the temperature to 180 degrees, constantly pouring juice over the meat, continue baking for about an hour and a half.
We serve the dish on the table, cut along the rib into portions.

Important! Brown bread and fresh rosemary branches add piquancy to the prepared dish.

Pork stew

Cooking time for roast pork is about 80 minutes.

Ingredients:

pork - 600 g;
potatoes - 4 pieces;
shallots - 2 pieces;
garlic - 2 cloves;
sweet red pepper - 2 pieces;
olive oil - 3 tablespoons;
ground paprika - 1 tablespoon;
ground black pepper - 1 tablespoon;
turmeric - 1 tablespoon;
yeast-free puff pastry - 1 layer;
sesame seeds - 2 tablespoons;
flax seeds - 2 tablespoons;
salt - 1 tablespoon.

Consider the process of preparing roast pork:

My pork fillet, dry and cut into medallions.
Prepare a mixture of ground paprika, salt, black pepper and turmeric. We treat each piece of meat with this mixture.
Cut the peeled potatoes into small circles about 0.7 cm each.
Pour olive oil into a frying pan.
At high temperatures, fry the meat and potatoes until golden brown.
Remove the outer skins from the garlic and shallots. Cut the onions into two parts. Mash the garlic with the flat side of the knife.
Roll out the puff pastry, cut out a “lid” from it, the diameter of which should be slightly larger than the heat-resistant form. The remaining pieces of dough can be used to make bread, which is cut out using molds.
Place the fried meat and potatoes in a heat-resistant dish, between which we place garlic, onion and bell pepper. Add salt to taste.
Cover the roast with a decorated “lid” made of dough, which we grease with olive oil and sprinkle with flax and sesame seeds.
Cook the roast in a preheated oven at 180 degrees for about 40-45 minutes.
After preparing the dish, cut the “lid” and instead of bread, serve it with the roast with herbs.

Important! The diet of any person should be healthy and varied. Accordingly, even if you really love meat in its various forms, you should not limit yourself to eating other, no less tasty dishes and products. Also use our following collections of recipes:
TOP delicious hearty salads.
The best recipes for light vegetable salads.
A selection of soup recipes for every day.

Pork with vegetables

Cooking time for pork with vegetables is about 90 minutes. To prepare this dish, you need to prepare the following products in advance:

pork - 800 grams;
onions - 4 pieces;
carrots - 1 pc.;
tomatoes - 2 pcs.;
sweet red pepper - 4 pcs.;
garlic - 4 cloves;
chili pepper - 1 pc.;
dry red wine - 200 ml;
bay leaf - 2 pcs.;
thyme - 1 teaspoon;
salt to taste;
fresh parsley - 1 bunch.

How to cook delicious pork:

Cut the pork into large pieces. Peel onions, tomatoes, carrots, bell peppers and chop coarsely. Finely chop the hot pepper and garlic.
Heat olive oil in a frying pan. Fry the pork pieces over high heat until the color changes.
In addition to the garlic, add all the vegetables and cook for about five minutes, stirring constantly.
Pour in the wine, add garlic, thyme and bay leaf.
Salt and pepper to taste.
With the lid closed, cook for about 1-1.5 hours.

Important! When serving, sprinkle the dish with parsley.

Minced meat casserole in the oven

Cooking time for minced meat casserole is about 85 minutes. To prepare the dish you need the following ingredients:

onions - 1 pc.;
garlic - 3 cloves;
potatoes - 750 g;
butter - 50 g;
milk - 0.25 tbsp;
hard cheese - 0.25 tbsp;
minced beef - 750 g;
frozen green peas - 0.5 tbsp.;
chicken egg - 1 pc.;
breadcrumbs - 0.75 tbsp;
barbecue sauce - 0.25 tbsp;
tomato sauce - 0.25 tbsp;
parsley - 0.25 tbsp.

Cooking process:

Heat olive oil in a small frying pan. Add the onion, which is previously finely chopped, and cook for about 5 minutes. Add the garlic that has been pressed and cook for another minute. Remove from heat and leave for 10 minutes to allow the dish to cool.
Boil the potatoes in salted water until tender. Drain the water. Return the pan to low heat, add milk, butter about 40 g and prepare the puree.
Add pre-grated cheese, salt and pepper to taste. Mix.
Preheat the oven to 180 degrees. Line the baking dish with special paper.
In a large bowl, mix the minced meat with the egg, dry bread crumbs, peas, tomato and barbecue sauce, finely chopped parsley, fried garlic and onion. Salt and pepper to taste.
Place the minced meat in the prepared form. Bake for 25-30 minutes.
We take the dish out of the oven.
Increase the oven temperature to 200 degrees. Spread the mashed potatoes onto the minced meat, with the remaining butter on top.
Bake for about 30 minutes until golden brown.

Important! After cooking, the casserole should remain in the pan for 10 minutes.

Pork stewed in red currant juice

Cooking time for pork stewed in redcurrant juice is about 75 minutes.

Ingredients:

red currant - 1.5 tbsp.;
olive oil - 1 tablespoon;
onions - 1 pc.;
pork fillet - 500 g;
brown sugar - 1 tablespoon;
salt to taste.

How to cook delicious meat:

Using a juicer, squeeze the juice from red currants or rub the berries through a sieve. There should be half a glass of juice in total.
Wash the pork, dry it, cut into small cubes.
Heat the olive oil. Add finely chopped onion, which cook until soft.
Add pork, fry until golden brown.
Add sugar and red currant juice. Salt and pepper to taste.
Bring to a boil, then reduce the heat, cover with a lid and cook for about an hour. If the sauce becomes thick, you can add a little water.

Important! Serve rice or mashed potatoes as a side dish.

Leg of lamb with garlic and herbs

The cooking time is about 90 minutes.

Required ingredients:

leg of lamb - 1 pc.;
garlic - 5 cloves;
thyme - 2 sprigs;
rosemary - 2 sprigs;
olive oil - 4 tablespoons;
salt - 10 g;
ground black pepper - 6 g;
dry red wine - 200 ml.

Consider the process of preparing a leg of lamb:

Rub the leg of lamb with olive oil.
Rub this area with a mixture of black pepper and salt.
Place the leg of lamb on a baking sheet.
Using a knife, make frequent cuts on all sides of the meat at approximately a 45-degree angle to the bone.
Place long pieces of garlic, thyme and rosemary into the slits formed.
Place the stuffed leg of lamb in a preheated oven. Cooking time depends on the weight of the lamb - it takes 20 minutes for every 500 g.
Approximately 30 minutes before the end of the cooking process, cover the lamb with foil.
To prepare the gravy, we use the juice that was formed as a result of cooking, to which we add wine and bring to a boil.

Pork, baked in a piece

The cooking time for a roasted piece of pork is about 100 minutes.

Ingredients:

piece of pork - 500 g;
soy sauce - 2 tablespoons;
honey - 1 teaspoon;
garlic - 3 cloves;
rosemary - 1 sprig;
ground black pepper to taste;
vegetable oil - 1 teaspoon;
salt - ¼ teaspoon.

How to cook delicious pork:

Wash a piece of pork, dry it and make cuts.
Stir garlic, salt and rosemary until it becomes a paste.
Stir honey and soy sauce, add garlic-rosemary mixture. Stir the marinade and add a little pepper.
Rub the prepared mixture onto the pork, making sure to rub the cuts well. We put the meat in the refrigerator.
Preheat the oven to 100 degrees. Bake the pork for about 40-50 minutes.

Important! To keep pork juicy, it should be baked at low temperatures.

Let the finished dish rest a little and serve.

Baked pork in a baking sleeve

Cooking time for boiled pork is about 60 minutes.

Ingredients:

piece of pork - 700-800 g;
salt - about 2-3 teaspoons;
black pepper to taste;
spices to taste;
garlic - 3 cloves;
water - 1 liter;
bay leaf - 2 pieces.

Let's look at the process of cooking boiled pork:

Fill the pan with water, bring to a boil, salt and pepper, add bay leaf and other spices. Mix everything well.
Cool the water and place the meat in the pan. In this case, the meat should be completely submerged in water.
Cover with film and put in the refrigerator for at least 3 hours, you can leave it for the whole night.

The taste of dishes primarily depends on the products chosen for cooking. This is especially true for meat.

When preparing meat dishes, it is incredibly important to know how to choose fresh meat, no matter what type you prefer.

Popular in our country are:

chicken dishes;
pork dishes;
beef dishes;
veal dishes.

Sometimes unusual types are used during cooking, for example, rabbit or turkey, which give dishes an unusual, refined taste and aroma.

How to choose quality meat?

In order for pork dishes, recipes with photos, simple and tasty in the oven to turn into a culinary masterpiece, you need to be able to choose the ingredients for cooking.

For example, when choosing pork, you should pay attention to its color. Fresh, good pig meat should have a pinkish-red hue and a pleasant smell, and release clear juice when cut.

The meat of an old animal has a darker reddish tint. It is not advisable to buy it, as it will be very hard and tight. This meat takes much longer to cook. In addition, pork dishes will be less juicy and flavorful.

Pork goes well with sour ingredients, so when preparing simple and tasty pork dishes with photos, feel free to experiment with the ingredients, do not be afraid to add lemon or vinegar to them. If you want to cook something more exotic and original, try looking for recipes whose ingredients include pork and kiwi, lime or quince.

Meat dishes in the oven recipes with photos are especially successful if the meat is first softened before cooking.

How to soften meat?

To prevent beef or pork dishes from being tough, you can apply the following secrets:

beat the meat with a special mallet, which will help soften the muscle fibers;
marinate pieces of meat several hours before cooking in a medium-acid marinade;
marinate pieces of meat using wine, citrus fruits, vinegar or any other fermented milk products;
You can also salt the meat, since this method helps it retain more moisture inside, due to which pork or beef becomes more juicy and, accordingly, soft;
You can add a little apple cider to the marinade, as well as seasonings, for example, rosemary and thyme, which will give the meat a refined aroma and a more piquant taste.

All these methods help prepare pieces of meat for preparing a delicious meat dish, recipe with photos step by step. However, there are a few tips to help keep your meat tender during the cooking process. This is especially true when there is not much time to pre-cook the meat.

Beef dishes with photos, simple and tasty, will turn out especially piquant if:

do not put the meat on high heat, as in this case it will quickly cook on the outside, but will remain damp on the inside;
Fry the pieces of meat a little before stewing.

There are a huge number of delicious recipes for meat dishes. Most often, housewives use pork, beef, turkey, and chicken. More than 30 of the best options are published below, easy and understandable, capable of providing maximum benefit to the body.

Pork is an affordable and tasty meat. It is simple and quick to prepare. For pork recipes, the main thing is not to skimp on spices and vegetables. If you wish, you can even prepare real shish kebab from such meat at home. Or please your family with the most tender slices of pork stewed in various sauces.

Pork kebab in the oven

Ingredients: a kilo of pork neck, 2 large onions, juice of a small lemon (can be replaced with 1.5 tbsp. vinegar essence), 4 - 5 tbsp. l. full-fat mayonnaise, a pinch of dried basil, salt.

The washed meat is cut into traditional shish kebab pieces. It is filled with onion rings in a large bowl. The vegetable can be chopped quite large.
Basil and any other dried herbs are added for flavor.
The meat is salted.
Mayonnaise is immediately added, as well as citrus juice (or vinegar essence). The ingredients are mixed vigorously by hand.
The future kebab will marinate for at least an hour. But ideally, leave it overnight or even for a couple of days. The more time the pork spends in the marinade, the more tender and juicy it will be in the end.
The prepared meat is placed on wooden skewers and baked on a baking sheet covered with parchment. You can use regular skewers. In this case, they are installed on ribs of a long rectangular shape made of glass. This is convenient because the fat released will drip into the container and will not stain the oven.

The main thing is not to forget to turn the workpieces over during the process. Baking will take about half an hour at 200 degrees.

Baked pork marinated in beer

Ingredients: a kilo of balyk, a glass of light quality beer, a large onion, 2 - 4 garlic cloves, salt, a mixture of peppers.

The washed meat is thoroughly dried. Incisions are made on the piece according to the accordion principle.
The pork is rubbed with a mixture of salt, pepper, and crushed garlic.
Pour onion rings into the bottom of a heat-resistant dish, greased with oil.
Prepared meat is laid out on them.
The entire structure is filled with beer and covered with foil. Its shiny part should be turned towards the food.

The dish is baked under foil at high temperature for 110 – 140 minutes. In the switched off oven, it is left to brew for another half hour. During this time, all the released juices will be absorbed into the meat.

Meat stewed with prunes in a slow cooker

Ingredients: a kilo of meat pulp, half a kilo of dried fruit without seeds, 2 onions, 70 ml of cognac without flavoring, carrots, 2 small. spoons of sweet mustard, 2 tbsp. l. olive oil, 1 tbsp. l. lemon juice, salt, spices.

The prunes are washed well and cut into halves.
The meat is removed from excess fat and cut into strips.
Pork slices are ground with salt.
For dressing, mix oil, mustard, sour juice, spices, and cognac.
This sauce is poured over the meat and left for a couple of hours.
The prepared pork is placed in the bowl of the “smart pan”.
Onion rings, prunes and grated carrots are poured on top.
The products are filled with the remaining marinade.

In the “Meat” program, the dish will be cooked for about an hour. If desired, you can omit the alcoholic beverage from the recipe. But it adds originality to the taste of the finished dish.

Juicy baked loin

Ingredients: ½ kg pork loin, 3 pinches of coarse salt, a pinch each of thyme (dry) and rosemary (dry), 4 cloves of garlic, 2 tbsp. l. vegetable oil, a mixture of ground peppers.

The loin is treated with a mixture of peppers and rock salt. You need to rub it on all sides.
The meat is transferred in one piece to a frying pan with heated fat and fried over very high heat for 2 minutes on each side.
You need to cook the loin not only from the largest sides, but also from the sides. This will allow all the valuable juices to be sealed inside.
The meat is transferred into a mold, and slices of garlic and herbs are laid out on it.
The top of the loin is covered with foil.

The dish is baked for half an hour at high temperature, after which it is removed from the oven, but is not freed from the coating. Leave it covered with foil to cool for another 20 minutes. This is necessary so that the released juices return to the meat.

Country salad with boiled meat

Ingredients: half a kilo of boiled pork, 2 heads of white onions, 2 tbsp. l. chopped parsley, 60 ml chilled boiled water, 3 tbsp. l. heaped sugar, 1.5 tsp. salt, 9 tbsp. l. wine vinegar, a pinch of black pepper, 5 tbsp. l. olive oils.

The cooled meat is cut into large strips.
The onion is chopped into thin half rings. The parsley is chopped very finely.
The remaining ingredients mix very well. They will combine into a flavorful marinade. You can add a little chili powder.
Meat and onions with parsley are laid out in layers in a dish. They are topped with marinade from the previous step.
The appetizer is refrigerated for at least 8 hours. The longer it sits there, the tastier it will be.

The salad is served to the table without additional sauce. The dish goes well with fresh Borodino bread.

Braised pork in soy sauce

Ingredients: half a kilo of pork, onion, 85 ml of classic soy sauce, a pinch of salt and paprika.

The meat is cut into small slices and fried in heated fat until golden brown. This will take 12 – 15 minutes. It needs to be constantly turned over during the process.
The onion is cut into half rings.
Classic soy sauce is poured over the meat. It will simmer under a tight lid for another 8 minutes.
Next, vegetable pieces are laid out in the frying pan, rock salt and paprika are added.
Extinguishing lasts 5 - 7 minutes.

The finished treat goes well with various cereal side dishes. It is especially delicious served with all kinds of rice.

Pork chops with mushrooms

Ingredients: 4 pork chops, salt, half a glass of kefir, pepper, flour for dough and breading, 4 tbsp. l. drain butter, 2 tbsp. milk, 180 g champignons.

The chopped pieces of meat are rubbed with salt and pepper.
Kefir is poured into one bowl, a little flour is poured into another.
The chops are first dipped in fermented milk product, then dredged in wheat flour on all sides.
Each slice is fried in a frying pan for 6 - 7 minutes. Once he turns over.
Add butter to the remaining fat in the pan. Flour is fried on it (about 3 tbsp). Milk is poured here and salt is added to taste.
After boiling, the sauce is cooked until thickened. After adding thin slices of mushrooms to it, cooking continues for 4 - 6 minutes.

Place the chops in the sauce and simmer in it for a couple of minutes.

Pork pilaf in a slow cooker

Ingredients: 1 multi-cup dry rice, carrots, salt, 330 g pork, pilaf spice mixture, 2 tbsp. l. rast. oil, onion, 1 tsp. tomato paste.

Vegetables are randomly chopped into medium pieces. It is best to cut them into strips. For carrots, it is very convenient to use a special “Korean” grater.
Vegetables are prepared golden brown and fried in oil. They should not only soften, but also turn slightly golden. It is very important that the onions and carrots do not burn. Otherwise the pilaf will be bitter.
Then slices of meat and tomato paste are moved to them. Together, the components are fried for a couple more minutes.
Washed rice and spices are distributed on top. It is worth purchasing special high-quality cereals for preparing pilaf.
Pour 2 cups of salt water from the kettle.

Under the lid, in the “Pilaf” mode, the treat is prepared for 50 minutes.

Classic meat basics

Ingredients: 310 g pork tenderloin, 2 onions, 6 potatoes, 2 barrel cucumbers, 1 tbsp. l. tomato paste, 1 tsp. granulated sugar, spices, fresh garlic, salt.

The meat is cut into small strips and fried in any fat in a saucepan.
Thin slices of potatoes are cooked in a frying pan until golden brown.
While the potatoes are cooking, add half rings of onions and sour cucumber strips to the pork. First, they are all fried together for a couple of minutes, and then covered with a lid and simmered on a small fire for 14 - 17 minutes.
Place chopped garlic, spices, sugar, salt, and tomato paste in a saucepan. Heated water is poured onto the food. A glass will be enough. The quenching continues for the same amount of time.

Fried potatoes are added to the thickened gravy. The treat is heated for another 5 - 6 minutes, decorated with herbs and served.

Recipe in French

Ingredients: kilo of pork tenderloin, onion, 70 ml of classic soy sauce, 80 g of cheese, 40 g of mayonnaise, pepper, salt.

The pork is cut into pieces about 1 cm thick. Then they are beaten, salted, peppered and poured with sauce.
In this form, the meat will marinate for about 20 minutes. During the process, it needs to be turned over from time to time.
The marinated pieces are fried on both sides until lightly crusted in a frying pan with boiling oil.
Then they are laid out in a heat-resistant form and greased with mayonnaise.
Next comes a layer of thin onion rings.
The preparations are generously sprinkled with grated cheese.

The dish is baked in the oven for 45 minutes. A temperature of 190 degrees will be enough.

Beef dishes: the best recipes

Meat main courses are often prepared not only from pork, but also from beef. When properly processed, they turn out no less soft and juicy.

Classic beef stroganoff

Ingredients: half a kilo of meat pulp, onion, 2/3 tbsp. sour cream, 1 tbsp. l. first-grade flour, 1 tsp. tomato paste, 170 ml purified water, salt, pepper.

The beef is covered with film and cut into a whole piece.
The meat is thinly cut across the grain. Then it is crushed into strips.
First, the beef is fried in hot oil until crispy. It is then cooked with thin quartered onion rings.
The fried vegetable is sprinkled with flour. The mass is fried for one minute.
Sour cream and tomato paste are added. The mixture is salted and peppered.
Together, the products are filled with water and simmered for 8 - 9 minutes.

The prepared gravy is delicious served with any dry side dish.

Beef and chicken jellied meat

Ingredients: 3 kilos of beef on the bone, onion, half a chicken carcass, 2 carrots, salt, a handful of peppercorns, garlic.

Pieces of beef on the bone are first soaked in cold water for 5 - 6 hours, then washed and sent to cook along with half a chicken carcass.
Peppers, peeled carrots and peeled onions are also added to the pan.
The products are cooked for 9 - 10 hours under the lid. Periodically, the foam mass must be removed from the surface of the liquid.
All the grounds are thrown onto a plate, and the broth is filtered.
Removed from the bones and chopped meat, slices of garlic and slices of boiled carrots are placed in small bowls. They are topped with salted broth.

The jellied meat is put into the cold until it hardens.

Sunflower salad with boiled beef

Ingredients: 320 g of boiled meat, 1 boiled carrot, pickled cucumber, 3 boiled potatoes, mayonnaise, 3 boiled eggs, salt, chips and olives.

Once all the cooked ingredients have cooled, you can peel, chop and layer them.
The first is grated potato tubers with mayonnaise.
Next, the cucumber cubes are scattered.
Then comes a layer of grated boiled meat with salted sauce, grated carrots with mayonnaise, grated chicken whites and crumbled yolks.

The appetizer is shaped like a sunflower using chips and olives.

Advice. To make boiled meat juicy, place it in boiling water and cook at low simmer.

Meat stewed with potatoes in a slow cooker

Ingredients: a kilo of potatoes, 430 g of beef, 2 pcs. tomatoes and carrots, onion, salt, spices, 1 liter of water, herbs.

First, medium cubes of potatoes, previously soaked in cold water for about an hour, are laid out in the oiled bowl of the multicooker.
On top are small pieces of carrots and onions.
Then pieces of tomatoes are distributed along with the skin and slices of beef.
The mixture is sprinkled with salt and pepper and filled with hot water.
In the “Stewing” program, the treat simmers for 80–90 minutes.

Serve potatoes with meat and plenty of fresh chopped herbs. Slices of Borodino bread with classic pesto sauce are served separately.

Classic roast beef

Ingredients: a kilo of beef, 30 g of sea salt, ground black pepper, 20 ml of olive oil.

The meat is kept at room temperature for 80 - 90 minutes. Next, it is cleaned of films and anything unnecessary, rubbed with salt, pepper, and sprinkled with oil.
The piece is left for half an hour under a damp towel.
In any heated fat, the beef is fried on all sides until golden brown.
The meat is transferred to a baking sheet. First, it is baked for 25 minutes at 210 degrees. Then it bakes for another half hour at 170 degrees.

The finished roast beef should stand for about 20 minutes, after which it can be cut into portions and served.

Beef steak in a frying pan

Ingredients: kilo of beef, 4 - 5 tbsp. l. olive oil and half a standard pack of butter, salt, ground black pepper.

The meat is warmed to room temperature, after which it is cut into layers. The optimal thickness of each of them is about 2.5 cm.
The pieces are rubbed with olive oil, sprinkled with pepper and salt.
Place all the steaks one by one on the grill pan and fry until done on both sides.

The finished pieces are placed one on one on foil, pieces of butter are inserted between them. The cover is wrapped. In this form, the steaks should stand for about 10 minutes.

Juicy beef chops

Ingredients: half a kilo of beef tenderloin, 80 g semolina, 1 tbsp. l. dried parsley, 2 large chicken eggs, salt, black pepper.

The meat is cut into 4 portions. Each of them fights back.
Semolina is mixed with herbs, salt and pepper.
The eggs are beaten.
The chops are first coated in the breading from step two. They are then immersed in the egg mass. Lastly, they are breaded again.

The chops are fried until golden brown on both sides.

Beef baked in a piece in foil

Ingredients: 800 g meat, 90 ml soy sauce, ½ tbsp. l. sweet paprika and curry, garlic, 3 tbsp. l. olive oils.

Garlic is ground with paprika, curry and poured into sauce.
The marinade, along with the oil, moves to a whole piece of meat. The liquid is actively rubbed into the beef with your hands. The meat will marinate for 3 – 4 hours.
A piece of beef is wrapped in foil. The coating should be very dense.

Beef is baked in the oven for 80 minutes at high temperature until the juice runs clear.

Turkey meat dishes: delicious recipes

If you need to prepare low-calorie dietary meat dishes, then you should choose turkey. This bird is healthy to eat for both adults and the youngest members of the family.

Turkey fillet in cream sauce

Ingredients: a kilo of poultry fillet, a full glass of heavy cream, salt, 3 tbsp. l. rast. oils, spices.

Thawed meat is cut into oblong pieces. It is rubbed with salt and spices. Of the latter, coriander, curry, and fenugreek go well with turkey. The bird will marinate in this form for 15 - 17 minutes.
Next, the meat is fried in oil until cooked.
Cream is poured into the pan.

The dish simmers under the lid for about half an hour. You can thicken the sauce with grated cheese to taste.

Whole roasted turkey in the oven

Ingredients: poultry carcass (about 3 kg), salt, 3 sprigs of rosemary, 3 tbsp. l. olive oil and classic soy sauce, a head of garlic, a whole lemon, spices.

The turkey must be without entrails. The bird carcass is washed and dried inside and outside with napkins.
Chopped garlic cloves are poured into the sauce. Selected spices and salt are added.
The resulting mass is rubbed onto the bird carcass on all sides.
The lemon is doused with boiling water and inserted into the turkey’s belly. Fresh rosemary sprigs are laid out on top.
The bird is wrapped in a baking bag.
First, it goes into the refrigerator for an hour, and then goes into the oven for 1.5 hours.

The dish is baked at 190 - 200 degrees.

Meat cutlets in a slow cooker

Ingredients: 720 g poultry fillet, carrot, onion, half a bunch of fresh parsley, garlic to taste, salt, spices, a slice of white bread, half a glass of milk, egg.

Bread without crusts is poured with heated milk.
The fillet with pieces of onion and carrot is crushed in a blender.
An egg, salt, spices, and chopped parsley are added to the resulting minced meat. The last thing to add to it is the squeezed bread.
Small cutlets are formed from the mass.

They are prepared on a special stand with holes in the “Steam” program. The cutlets will be fully cooked in approximately 50 minutes.

Breaded turkey fillet chops

Ingredients: 720 g poultry fillet, a glass of breadcrumbs, the same amount of first-grade flour, 2 large eggs, salt, spices for chicken, vegetable matter. oil.

The turkey is cut into medium pieces, each of which is well beaten. The slices are rubbed with spices and salt, poured with a small amount of oil.
The bird will marinate in the cold for 17 - 20 minutes.
On three separate plates there is flour, crackers and beaten eggs.
The turkey pieces are dipped in each one one at a time. First in flour, then in egg, and finally in breadcrumbs.

The chops are fried in hot oil on both sides until done.

Roast meat and potatoes

Ingredients: 620 g turkey fillet, carrots, 3 potato tubers, sweet bell pepper, 2 tbsp. l. full-fat sour cream and sweet mustard, salt, pepper, lemon, fresh herbs, a pinch of grated ginger.

For the marinade, mix lemon juice, sour cream, chopped ginger and mustard. Pepper and salt are added.
All vegetables are cut into small pieces and placed in pots. You can simply grate the carrots using a grater with large holes.
The turkey is chopped into medium slices and fried until golden brown. Next, the bird is also distributed into pots.
The remaining marinade and a small amount of salted water are poured on top.
Chopped greens crumble.

In a very hot oven, the dish is baked for just under half an hour until the potatoes are soft.

Turkey boiled pork

Ingredients: 1 kg turkey fillet, 2 whispers of sea salt, 1 small. spoon of sweet paprika, mixture of ground peppers, 3 teeth. garlic, a pinch of salt and black pepper, 3 tbsp. l. rast. oils

Salt dissolves in cold water. At the rate of 1 large spoon per 1 tbsp. water. The whole piece of poultry fillet is immersed in the liquid overnight. The meat is pressed down with a weight on top.
In the morning, the piece is wiped off from excess liquid and tied with thread. This is necessary so that it retains its shape, convenient for cutting into sandwiches.
Cuts are made along the surface of the meat. Pieces of garlic are inserted into them.
Spices and oil are combined separately. You need to add very little salt. After all, the bird spent the whole night in a saline solution. The resulting mixture is rubbed onto the fillet.
The turkey is laid out on a baking sheet covered with dry parchment and placed in an oven preheated to 240 degrees. The meat is baked for half an hour. Do not open the oven door.
Then the heating is turned off. The meat is left in the same form in the oven until it cools completely.

Store boiled pork in the refrigerator, wrapped in parchment. It can lie for 4 – 5 days.

Bake in mustard marinade

Ingredients: turkey drumstick and wing, 2 tsp. spicy mustard, 2 tbsp. l. olive oil, salt, ground black pepper.

The turkey parts are laid out in the form in which you plan to bake them.
The remaining ingredients are mixed in a separate bowl. You can add crushed garlic to taste.
The turkey is rubbed with marinade right in the pan.
The top of the food is covered with foil. The mold is placed in a hot oven for half an hour.

Dietary turkey stew

Ingredients: half a kilo of poultry fillet, 2 pcs. tomatoes, onions, carrots, small zucchini, salt, garlic, spices.

Pieces of poultry fillet are immediately placed in a greased baking dish.
Cut carrots into strips, zucchini into cubes, tomatoes into slices. If the zucchini is young, there is no need to cut off the skin.
All chopped vegetables are distributed over them. Garlic is cut into small cubes.
The products are poured with half a glass of salted water and sprinkled with spices.

The dish is baked for just under an hour. The optimal temperature is 170 – 180 degrees.

Chicken dishes: popular recipes

Chicken is a low-calorie meat that can be used to prepare many delicious dishes. It goes well with any vegetable, mushroom, cheese and other additions.

Chicken fillet casserole with champignons

Ingredients: half a kilo of chicken fillet, 330 g of champignons, 210 g of sour cream, 160 g of hard cheese, 2 tomatoes, salt, vegetable matter. oil, aromatic herbs.

The chicken is cut into strips or small pieces, placed in an oiled pan, sprinkled with salt and spices. If desired, you can lightly beat the bird.
Next, thin slices of tomatoes and slices of mushrooms are distributed. The products are again sprinkled with salt.
The cheese is coarsely grated and mixed with sour cream and seasonings. The mass is laid out on the future casserole.

The dish is baked for 40 - 45 minutes. In this case, the temperature is set to 190 degrees.

Chicken chakhokhbili - classic recipe

Ingredients: whole chicken carcass, a kilo of ripe tomatoes, 3 large onions, salt, fresh herbs, ground black pepper.

The chicken carcass is chopped into portioned pieces with a sharp knife. They shouldn't turn out too small.
The onion is peeled and chopped into medium pieces.
Remove the skin from the tomatoes using boiling water and a sharp knife. Then they are cut into slices.
Chicken pieces are fried in a duck pot with any fat for 10 - 12 minutes. They are stirred periodically.
Then tomatoes and onions are added. After the mass boils, the fire under it is reduced to a minimum, and with the lid closed, the dish is simmered until the chicken is soft. This usually takes 40 minutes.
Fresh herbs are chopped and added to the chicken along with pepper and salt. After a minute, you can turn off the chakhokhbili.

Both breasts are salted and fried in olive oil until golden brown. The cooled pieces with crust are cut into small slices. You can also bake the meat in the oven or boil it. This will reduce the calorie content of the dish.
For the sauce, beat citrus juice, mustard, soy sauce, crushed garlic and egg. Then mustard is added. Pour in the remaining olive oil (about 90 ml). The sauce is adding salt.
Prepared lettuce leaves are torn into large pieces and placed on the bottom of a deep bowl.
Pieces of chicken, halves of cherry tomatoes, and grated parmesan are poured on top.

The appetizer is decorated with crackers and served immediately for dinner. To taste, you can also place halves of boiled quail eggs on the dish.

Chicken fillet in foil in the oven

Ingredients: 630 g poultry fillet, salt, a pinch of basil and hot pepper, 40 g plums. oils

Rub melted butter into a clean chicken breast on all sides. This must be done with your hands and very intensively.
The meat is also rubbed with a mixture of salt and seasonings. You can choose any of the latter according to your taste. It’s easier to buy a ready-made aromatic mixture designed specifically for chicken meat.
The breast is wrapped tightly with 1 - 2 layers of foil. There should be no holes left in the coating to prevent valuable meat juice from leaking out.
The meat is sent to a preheated oven (up to 180 degrees).
The dish is baked for 65 - 75 minutes.

The finished fillet is cut into slices and served for dinner with hot sauce. You can use it instead of sausage when making sandwiches. Perfect for Caesar salad.

Wings in soy-honey marinade

Ingredients: 630 g chicken wings, 2.5 tbsp. l. classic soy sauce and liquid honey, coarse salt to taste, a set of dry herbs and spices for chicken.

It is best to choose chilled rather than frozen parts of the chicken carcass. They always turn out tastier and more tender in the end. Each wing is visually divided into three parts. The outermost sharp one is cut off. There is no meat on it, so you can set it aside. Housewives usually use these parts for cooking broths.
The prepared meat is rubbed with a mixture of salt and special seasonings for poultry. Coriander, curry, and rosemary go well with it.
The remaining dry herbs and honey are added to the chicken.
Classic soy sauce is poured out. The marinade is evenly distributed over the wings. In this form they are left for half an hour in the cold.
The wings along with the sauce are transferred to the frying pan. First they are fried until golden brown.
Then a glass of water is poured into the frying pan, and the treat is stewed with minimal heat on the stove until the liquid evaporates.

If you want to get a crispy crust on your wings, then at the final stage you can put them in a hot oven for 12 minutes.

Chopped chicken cutlets

Ingredients: 430 - 460 g chicken fillet, 90 g cheese, half an onion, half a bunch of dill and parsley, 3 tbsp. l. corn starch and mayonnaise, salt, a pinch of ground black pepper.

The first thing you need to do is chicken fillet. It is cut as finely as possible with a sharp knife. The pieces should be very small. The smaller the size, the tastier the finished dish will be.
Onions are also cut. If no one at home likes this vegetable, you can exclude it from the recipe.
The ingredients are mixed, coarsely grated cheese is added to them. Greens are an optional ingredient. It is added to future cutlets to taste. Fresh greens are pre-cut finely.
Mayonnaise, salt, pepper and starch are added to the mixture.
After thorough mixing, the “minced meat” is sent into the cold for several hours. For example, for the whole night. If you don’t have free time, you can fry these cutlets right away.

Small cakes are molded from the resulting mass. They are fried until golden brown in hot oil on all sides. During this time, the cheese inside the cutlets should melt.

Casserole with potatoes and chicken in a slow cooker

Ingredients: 230 g of boiled chicken meat, half a kilo of potatoes, onion, green pepper, 3 teeth. garlic, tomato, 3 large eggs, 5 tbsp. l. sour cream, salt, spices.

The device activates the “Baking” mode for 70 minutes. First, in this program, onion cubes are fried until golden brown. Then they are cooked for a couple of minutes along with the boiled chicken torn into fibers.
Pieces of raw potatoes and slices of pepper are laid out with the meat and onions. All ingredients are salted and sprinkled with selected spices. Crushed garlic is added to them.
Under a closed lid, the mixture is cooked until the potatoes are half softened. This usually takes 15 – 17 minutes.
Beat the eggs separately. Sour cream is added to them. Add salt to taste.
The skin is removed from the tomato, after which it is cut into thin slices.
The contents of the multicooker are mixed well. Sour cream sauce is poured on top. Tomato circles are laid out.
Cooking continues until the end of the mode.

The finished treat is enough for about 3 large servings.

Layered pie with chicken

Ingredients: 470 g puff pastry, 240 g boiled chicken, 130 g cheese, onion, 2 tbsp. l. rast. oils, salt.

The onion is cut into quarters and then fried in well-heated oil. It should acquire an appetizing rosy color, but not burn.
The chicken is torn into fibers and sent to the vegetable. Together the components cook for 3 – 4 minutes. If you don’t have time to pre-cook the poultry, you can simply fry slices of the raw product along with the onions.
Add cheese and salt. You can add chopped herbs to the filling.
The finished dough is rolled out into a rectangle and cut into 2 parts. The filling is placed in the middle of each piece. The edges are cut into oblique strips. Next, they need to be folded one by one towards the middle. “Weaving” is carried out according to the pigtail principle.

The fillet removed from the bone is cut into 4 flat plates. They shouldn't turn out too thin. Each plate is struck with a hammer. This should be done through a bag or film with the blunt side of a kitchen tool. Otherwise, you can simply tear the tender meat.
The chicken is rubbed with salt, pepper and dry garlic. Instead of the latter, you can also use fresh. But in this case, it is first grated on a fine grater. The flavor of fresh garlic will be more pronounced.
The cheese is coarsely grated and mixed with softened butter. It’s delicious to add very finely chopped fresh dill to the filling. The mass is added to taste.
The filling is rolled into a sausage, wrapped in a bag and sent to the freezer. Next, the workpiece is cut into 4 parts.
Each part of the filling is wrapped in a prepared fillet.
The future cutlets are dipped in a beaten salted egg, then rolled in breadcrumbs and fried in heated fat until cooked.

No matter how different the types of meat can be, so different are the options for what to cook from meat for a main course quickly and tasty. But separately, as part of our culinary project, all meat recipes were included in this section. Now, regardless of what particular product of this type the housewife has on hand, she will be able to quickly choose the appropriate recipe and cook something delicious.

Meat dishes: recipes with photos are easy to prepare, almost all of them if they have a clear description and step-by-step photographs of preparing the dish. The meat environment also has its own laws that should be remembered. They depend on what kind of meat will be cooked. For example, poultry is easiest to cook when it comes to chicken. With a duck or goose or turkey, the situation will be more complicated. Here it will be important not to dry out the tender chicken meat so that it does not become rubbery to taste.

The most popular meat dishes: recipes with photos are easy to prepare - these are, of course, different options for cooking pork. In our country, this is the most popular type of meat, perhaps because it is tasty and juicy. You can cook completely different dishes with pork, fry and steam it, cook it in the oven, make pies and pies, various types of pasta and pasta. In general, recipes with pork in a huge variety are also found in this thematic section.

According to doctors, oven-baked meat dishes are considered the most dietary: recipes with photos of such dishes are also offered in a wide range both on our website in general and in this section in particular. Cooking meat in the oven, regardless of its type, preserves maximum nutritional value. Modern kitchen utensils allow you to bake meat in the oven without using vegetable oil, which ultimately makes the dish even healthier.

There is no doubt that every housewife has her own meat dishes: recipes with photos are easy to prepare, but as time goes on, you want to learn something new and discover new dishes. Sooner or later, every housewife who prepares a lot finds herself in such a situation. So, feel free to bookmark this particular section of the site so that at any time and in any situation you can quickly find recipes for easy-to-prepare and very tasty meat dishes.

Pork head jellied meat

Ingredients: pork head, garlic, bay leaf, onion, salt, black pepper

If you want to please your family with delicious jellied meat, but without spending a lot on ingredients, we recommend preparing this dish from a pig’s head. This is not at all as difficult as it might seem at first glance.
Ingredients:
- pork head – 4 kg;
- garlic – 4-5 cloves;
- bay leaf – 2 pcs;
- onion – 1 piece;
- salt – 2-3 tbsp;
- black pepper – 5-7 peas.

05.01.2019

Khanum with meat, onions and potatoes in a pressure cooker

Ingredients: greens, oil, turmeric, cumin, pepper, salt, potatoes, onions, minced meat, water, flour, egg

Uzbek khanum with meat and potatoes is a tasty and satisfying dish. You can prepare khanum at home in a pressure cooker - this is a pretty successful way. We will be happy to tell you what and how to do.

Ingredients:
For the test:
- 200 ml water;
- 450-500 g wheat flour;
- 1 egg;
- 1 tsp. salt;
- 2-3 tbsp. vegetable oil.

For filling:
- 500 grams of minced meat;
- 2-3 pieces of onions;
- 2 potatoes;
- salt to taste;

- 0.5 tsp. cumin;
- 0.5 tsp. ground turmeric.

Other:
- 30-40 grams of butter;
- 4-5 sprigs of fresh herbs.

03.01.2019

Chicken galantine

Ingredients: chicken skin, minced meat, olive, mushroom, onion, butter, rosemary, parsley, thyme, gelatin, semolina, salt, pepper

Chicken galantine can be prepared both on weekdays and on holidays - it will always come in handy. In addition, as a rule, everyone really likes this dish, so housewives are happy to make it.
Ingredients:
- 4 chicken skins;
- 700 grams of minced chicken;
- 10 pieces of olives;
- 120 grams of champignons;
- 0.5 onions;
- 1.5 tbsp. vegetable oil;
- a few sprigs of fresh rosemary;
- 1 tbsp. dried parsley;
- 1.5 tsp. thyme;
- 1.5 tsp. gelatin;
- 3 tbsp. semolina;
- salt;
- pepper.

03.01.2019

Duck for New Year in the oven

Ingredients: duck, apples, mustard, spices, salt

If you need an idea of what to cook for the New Year holidays, then we will tell you: bake a duck in the oven - it will be an excellent treat for both your family and guests.

Ingredients:
- 1 medium-sized duck;
- 4 sour apples;
- 2 tbsp. mustard beans;
- 1 tsp. spices for poultry;
- 1 tsp. salt.

03.01.2019

Beef basturma

Ingredients: beef, salt, sugar, fenugreek, garlic, paprika, pepper

You probably love basturma - tasty, aromatic... We suggest that you do not buy it in the store, but make it yourself, at home, using our detailed recipe.

Ingredients:
- 1 kg of beef;
- 55 grams of salt;
- 15 grams of sugar;
- 3 tsp. ground fenugreek;
- 1.5 tsp. garlic powder;
- 2 tsp. ground sweet paprika;
- 0.5 tsp. hot ground chili pepper.

02.01.2019

Beef Bourguignon

Ingredients: beef, onion, carrots, tomato, wine, broth, champignon, thyme, bay, coriand, rosemary, garlic, pepper, flour, butter, salt

If you want to surprise your family and guests with an incredibly tasty meat dish, then we advise you to prepare beef Burgundy in the classic version: with vegetables, spices, red wine and broth.

Ingredients:

- 1 kg of beef (shoulder without bone);
- 250 grams of onions;
- 120 g carrots;
- 200 grams of tomatoes;
- 0.5 liters of dry red wine;
- 0.5 liters of beef broth;
- 400 grams of champignons;
- 3 sprigs of thyme;
- 4 pcs bay leaves;
- 1.5 tsp. coriander;
- 1 sprig of rosemary;
- 4 cloves of garlic;
- 2 pieces of chili pepper;
- wheat flour, olive oil, salt, pepper.

23.11.2018

Chicken tabaka in the oven

Ingredients: chicken, spice, salt, garlic, butter

The oven produces excellent tobacco chicken - tender, with a crispy crust, beautiful and tasty. It's much easier than cooking it in a frying pan. Don't believe me? See for yourself by reading our recipe.

Ingredients:
- chicken – 1 carcass weighing 700 g;
- spices for tobacco chicken – 1.5 tsp;
- salt – 1 tsp. without slide;
- garlic – 3 cloves;
- butter – 2-3 tbsp.

10.11.2018

Leg of lamb in sleeve

Ingredients: leg of lamb, onion, salt, pepper, coriander, star anise

Have you ever cooked a leg of lamb dish? It turns out you can bake a leg of lamb in the oven in a sleeve. The dish is very tasty and will surprise many.

Ingredients:

- 4 kg. leg of lamb;
- 1 onion;
- salt;
- a mixture of peppers;
- coriander;
- 2 pcs. star anise.

10.10.2018

Pasta nests with minced meat in the oven

Ingredients: pasta nests, minced meat, cheese, carrots, onions, sour cream, water, salt, black pepper, vegetable oil

Nests of pasta with minced meat cooked in the oven are an excellent option for a hearty family lunch or dinner. This is both a side dish and a meat dish at once, so preparing it will help save you time.
Ingredients:
- 6-7 pieces of pasta nests;
- 400 grams of minced meat;
- 100 grams of cheese;
- 100 grams of carrots;
- 100 grams of onions;
- 150 grams of sour cream;
- salt to taste;
- ground black pepper to taste;
- vegetable oil for frying.

10.10.2018

Minced meat nests with cheese in the oven

Ingredients: minced meat, egg, onion, white loaf, salt, ground black pepper, spices, hard cheese, sour cream

You can prepare this very tasty dish for the holiday table - minced meat nests with cheese in the oven. Preparing a delicious meat dish is not difficult.

Ingredients:

- 400 grams of minced meat;
- 2 eggs;
- 1 onion;
- 2 slices of white loaf;
- salt;
- half tsp ground black pepper or other spices;
- 80-100 grams of hard cheese;
- 1 tbsp. sour cream.

Good afternoon dear friends. The tomato harvest will begin very soon and many of you will be preparing and pickling tomatoes for the winter. Pickled tomatoes are probably one of the most popular twists after cabbage and cucumbers. Everyone really likes the aroma and taste of pickled tomatoes.

Naturally, those who make preparations in the form of conservation from year to year. They cherish their proven recipes and pass them on only within the family, but there are also those who easily share their secret recipes. If you don’t yet have a single time-tested recipe, I recommend looking at our selection and choosing one or two recipes for preparing tomatoes for the winter.

Tomatoes for the winter recipe without sterilization for a 3 liter jar

This recipe is simple and the most popular among the rest. Tomatoes for the winter are delicious, aromatic and can be stored in a cool place for quite a long time. And so the recipe below is just for a 3 liter jar. I don't indicate the number of tomatoes. We take as much as will fit into the jar and the top.

Ingredients.

Tomatoes.
1-2 umbrellas of dill.
2 currant leaves or horseradish leaf.
2-3 cloves of garlic.
1 tbsp. spoon of salt.
3 tbsp. spoons of sugar.
3-4 pcs. black peppercorns.

Half a hot pepper, optional.

Cooking process.

And so we take only ripe tomatoes without signs of spoilage. Do not take fruits that are too large. The most optimal ones are those that easily fit into the neck of the jar. After harvesting, wash the tomatoes well and remove the branches and stems.

Before salting, it is also advisable to rinse the greens well and shake off any remaining moisture.

You don’t need to chop the garlic, just take it and throw it into the jar. If desired, you can cut it into two halves, but no more.

And so we put the ingredients in the following sequence. Half the greens, garlic, tomatoes. Naturally, we only take sterilized jars.

Place the remaining greenery on top. Fill the jar with tomatoes to the very top.

When the tomatoes and herbs are laid out, pour hot water into each jar to the brim. So that the jars do not burst due to temperature changes. Pour boiling water gradually.

When the boiling water is poured, cover each jar with a lid and let sit for 10 minutes. Then pour the water into the pan and bring to a boil again.

While the water is heating up, pour the remaining ingredients into the jar. Salt, sugar, peppercorns, citric acid, which acts as a preservative.

Then pour boiling water over the tomatoes again and tighten the lids tightly using a special key.

We stack the jars bottom to top, insulate them and keep them warm until they cool completely. Then we transfer it to a cool place for long-term storage. As you can see, the recipe is very simple, nothing complicated and nothing particularly clever. Marinated tomatoes turn out very tasty and appetizing.

Sweet pickled tomatoes for the winter

A recipe for those who love sweet canned tomatoes. This recipe is also not particularly complicated. So take note of the recipe.

Ingredients.

2-2.5 kg of tomatoes.
Salt 2 tbsp. spoons.
Sugar 3 tbsp. spoons.
Vinegar 3 tbsp. spoons per 3 liter jar.
Peppercorns 3-5 pcs.
bell pepper 1-2 pcs per jar.
Onion head 1 pc.
2-4 cloves garlic, optional.
2 dill umbrellas.
1 leaf of horseradish or currants.

Cooking process.

For this recipe we choose small tomatoes. We take only whole, hard fruits without signs of spoilage.
In a sterilized jar we place dill umbrellas, sweet pepper pieces, garlic cloves, horseradish leaves, onions cut into quarters and peppercorns.

You can alternate laying tomatoes with the rest of the ingredients. For example, place the tomatoes first, then the greens. Then another layer of tomatoes and a layer of peppers and onions.

Pour boiling water into the filled jars. Cover each jar with a lid and let sit for about 10 minutes.
We drain the water into the pan after putting a special lid with holes on the jar, which will make it easy to drain all the water and leave the tomatoes in the jar.

Pour salt and sugar into the drained water and place the pan on the stove. Bring to a boil, pour in vinegar and while the brine is still hot, pour it back into the jars.
We take sterile lids and screw them onto the jars using a special seaming machine.

Place jars of tomatoes on the floor, cover them upside down and keep them wrapped until they cool completely. This will take about a day. Afterwards, the jars can be transferred to a cool place for long-term storage.

Green tomatoes for the winter

Pickling tomatoes for the winter recipe for a 1 liter jar is just to lick your fingers

Many people, as a matter of principle, do not make preparations in large 3-liter jars, but opt for small ones. Since a large jar is not eaten right away and it’s simply a pity to throw away the spoiled product later.

But a small liter jar is quite our format. And it’s eaten quickly and you can take it with you, for example, on a visit or to nature, well, in general, you yourself will find a use for these tomatoes. In the meantime, I’ll share a recipe for preparing tomatoes for the winter using a special recipe.

Ingredients for 1 liter jar.

1-2 carrots.
1 bay leaf.
1 dill umbrella.
1 hot pepper.
3-5 cloves of garlic.
How many tomatoes will go in (about 0.5-0.8 kg.)
1 bell pepper.
3-5 black peppercorns.
200 ml vinegar.
100 grams of salt.
120 grams of sugar.
Water.

Cooking process.

First of all, before placing the products, we sterilize the jars over steam. It is convenient to sterilize liter jars on a kettle with a long spout.

Pour water into the kettle, put it on the stove and when the water starts to boil, put the jar on the spout of the kettle and sterilize it over steam for 5-7 minutes. Be careful when working with hot steam.

If your kettle does not have such a long spout, you can use a special lid for sterilizing jars.

And so the jars are ready, now you can proceed to preparing and arranging the ingredients.
Of course, all ingredients must be pure. Cut carrots and sweet peppers into 3-4 parts.

Leave the hot peppers and garlic whole.
Place an umbrella of dill, hot pepper, and peppercorns on the bottom.
Next, put a few tomatoes and distribute slices of carrots and bell pepper along the walls of the jar. Fill the remaining free space with tomatoes to the very top.

Now pour hot water into the jar, also to the very top, cover with a lid and leave for 5-10 minutes. After draining the water, add salt, sugar, bay leaves and bring to a boil. Pour in table vinegar and simmer for 1-2 minutes.
Pour the resulting brine back into the jar and now screw the lids tightly.

Lids also need to be sterilized. To do this, just pour boiling water over the lids and let sit for about 3 minutes.

We put the lids on the jars together, cover them with a warm blanket and let them sit for about 2 days. Then turn the jars over and transfer them to a cool place out of direct sunlight. Where the jars will be stored until winter, or maybe you will open them earlier, who knows when you will want to eat delicious pickled tomatoes prepared by yourself.

Tomatoes for the winter without vinegar and sterilization

In addition to tomatoes, you can put bell peppers and onions and more herbs in the jar.

Ingredients.

Tomatoes.
1 onion.
3-5 cloves of garlic.
2 dill umbrellas.
1-2 leaves of horseradish.
1-2 bell peppers.
1 hot pepper.
3-5 black peppercorns.
1 bay leaves.
4 tbsp. spoons of sugar.
1.5 tbsp. spoons of salt.
Half a teaspoon of citric acid.

Cooking process.

Rinse the vegetables well. Cut the sweet pepper and onion into quarters.
If you want to make the pickled tomatoes spicier, then chop the hot pepper, but if not, then it’s better to leave the hot pepper intact.

At the bottom of a sterile jar we place onions, dill umbrellas, horseradish and bay leaves, as well as allspice.
Fill the jar tightly with tomatoes and pour boiling water over it. Soak the tomatoes in boiling water for about 10 minutes. Then drain the water.

Add salt and sugar, as well as citric acid, to the water drained from the jar. Bring the brine to a boil and pour it back into the jar.
Then you can seal the lid tightly.

That's the whole recipe for preparing tomatoes for the winter without sterilization and vinegar. Instead of vinegar, we used citric acid, which will also act as a natural preservative.

Tomatoes for the winter - the most delicious recipe with the addition of red currants

The recipe is quite unusual, so please take a closer look at it. Since, in addition to standard vegetables, we will add red currants. The ingredients below are enough for 1 3-liter or two 1.5-liter jars.

Ingredients.

2 kg. Tomatoes.
150-170 gr. Red currants on tassels.
2 dill umbrellas.
4 things. carnations.
6-7 black peppercorns.
2-3 cloves of garlic.
2 bay leaves.
Currant leaves.
3 tbsp. spoons of sugar.
2 tbsp. spoons of salt.
Vinegar 2 teaspoons.
Water.

Cooking process.

Let's wash all the ingredients well.
Place almost all the ingredients on the bottom except currants and tomatoes.
Place the tomatoes mixed with bunches of currants.
Then pour boiling water over the whole thing, let it stand for 5-10 minutes and drain the water.

Add salt and sugar to the drained water and bring to a boil. Add vinegar, simmer for 1 minute and pour the finished brine back into the jars.

All that remains is to screw the lids on the jars, wrap them up and leave the jars upside down until they cool completely.
At this point the cooking process is completely completed.

I think from this selection you can choose 1-2 recipes for preparing tomatoes for the winter.