Often, after cooking, boiled meat remains, which can become the basis of many dishes. For cooking you can use pork, beef, poultry. This dietary product can be included in the menu while losing weight. Let's look at several available recipes.
Boiled beef beshbarmak
A traditional Muslim dish, which was invented by ancient nomads. It is customary to eat it with your hands. In eastern countries, this dish is prepared for every holiday. Many believe that this is soup, while others are sure that it is hot.
Ingredients :
- 0.5 kg beef (horse meat in the original recipe),
- bulb,
- carrot,
- parsley root,
- salt,
- pepper,
- 2 cups of flour,
- egg,
- 400 ml broth,
- greenery.
Cooking method:
Potato casserole
Ingredients :
- 500 g potatoes,
- 500 g and beef,
- 2 eggs,
- bunch of parsley,
- bulb,
- 2 tbsp. spoons of butter,
- 200 g cheese,
- salt,
- pepper.
Cooking method:
Boiled beef cutlets
If you happen to have a piece of boiled meat in the refrigerator, you can prepare cutlets that taste just as good as a dish made according to a classic recipe. The prepared products are enough for about 3 servings.
Ingredients :
- 0.5 kg boiled beef,
- 2 onions,
- 1/4 tbsp. sour cream,
- nutmeg,
- ground pepper,
- salt,
- 1 tbsp. a spoonful of vegetable oil,
- breadcrumbs,
- grape seed oil for frying.
Cooking method:
- Cut the peeled onion into 4 parts and grind with the meat through a meat grinder.
- Add egg, sour cream, vegetable oil and spices to taste. Mix everything well until you obtain a homogeneous consistency.
- Form cutlets and roll them in breadcrumbs.
- Place in a frying pan where you need to preheat some oil. Fry on both sides until golden brown.
- Serve with any side dish.
Boiled chicken mousse
Store-bought pates and sandwich spreads contain artificial additives and other harmful substances. An excellent natural substitute would be homemade chicken mousse. It can be used to make sandwiches, canapés or fillings for baked goods.
Ingredients :
- 0.6 kg champignons,
- chicken carcass,
- 2 onions,
- carrot,
- bunch of dill,
- salt,
- a pinch of sugar
- pepper.
Cooking method:
Store the mousse in the refrigerator.
Boiled beef salad
Ingredients :
- 0.5 kg boiled beef,
- 7 pickled cucumbers,
- 4 cloves of garlic,
- 4 eggs,
- mayonnaise,
- 125 g nuts,
- salt.
Cooking method:
All the recipes discussed are simple and anyone can master them. And this is just a small list of dishes that can be prepared from boiled meat. So experiment to your heart's content!
You can prepare a dozen different dishes from boiled meat. While you are thinking about what to cook, you should put the meat in the refrigerator. Cooking meat is very simple, because the most difficult and time-consuming stage is already over - the meat is cooked. In a fairly short period of time, there is a chance to prepare a culinary masterpiece. Fragrant herbs, aromatic spices and you're done! This is an ideal solution for those who do not have time to cook for several hours.
Please note that the meat must be cooked correctly! Each type of meat has a lot of its own characteristics and during the cooking process one should not forget about them. Before preparing jellied meat, pieces of boiled meat must be soaked in cold water so that the finished dish is beautiful and transparent. Boiled meat is a dietary product that can be eaten by adults, children and nymphs who strictly monitor their figure and weight. Cutlets, dumplings, soufflé, mousse, casserole, beshbarmak, jellied meat - the list goes on and on. Pediatricians allow giving boiled meat without spices to babies from 6-7 months, you just have to grind it in a blender to a puree.
Potato-chicken cutlets made from boiled meat
If you don’t particularly like to bother with cooking, but decide to pamper your family, prepare zrazy: quickly, conveniently and very tasty.
We will need:
- Boiled chicken can be replaced with beef or pork. About 500g of boiled meat.
- Potatoes, 4-5 pcs. medium size.
- Chicken egg, 1 pc.
- Garlic, 1 large clove.
- 1 medium sized onion.
- Greens, dill or parsley are best.
- Salt and peppercorns.
The potatoes must be peeled and boiled in salted water, drained and chopped together with the meat. To simplify the process, use a meat grinder or blender. Stir until smooth and add raw egg and spices. We crush the garlic with a garlic press and also add it to future dishes.
Heat a frying pan with vegetable oil; if you control your diet, you can do without oil, but only if you have a non-stick frying pan. While it is heating up, make the zrazy, you can roll them in flour or breadcrumbs so that they quickly become covered with a golden crust. Fry on each side for 1.5-2 minutes, until that same crust appears.
Before serving, you can decorate with herbs or vegetables and eat with fresh sour cream. Bon appetit.
Wondering what to cook from boiled meat? – The most delicious recipes are below.
Steamed meat cutlets
We need:
- Boiled fillet 0.5 kg.
- 1 egg.
- Bulb.
- Carrot.
- Salt and pepper.
Scroll the minced meat twice so that the cutlets are tender and airy. Chop the vegetables and mix with the egg and meat. Form cutlets and place in a steamer, cook for about 20 minutes.
Homemade pasties
Tasty, satisfying and quite unusual, for preparation you need:
- Sugar and salt 1 teaspoon each.
- Eggs.
- Boiled water.
- Flour 0.5 kg.
- Sunflower oil 100ml.
- Boiled meat 1 kg.
- Spices to taste.
- Onion 200g.
We make the dough on an egg base, adding flour last. The mass should be moderately stiff and homogeneous, let the dough stand. In the meantime, prepare the filling, turn the meat into minced meat, mix with spices and onions and simmer in a frying pan with water.
Cool the finished mixture and fill it with dough. Heat the oil in a frying pan and fry the pasties until golden brown.
Boiled beef beshbarmak
Ingredients:
- Boiled beef.
- Bay leaf and spices to taste.
- Flour 0.5 kg.
- Water 1 glass.
Chicken breast mousse
What you will need:
- Breast 0.5 kg.
- Soy sauce 60ml.
- Rice vinegar 10ml.
- Carrot 150g.
- Gelatin.
- Spices and herbs to taste.
Boil vegetables with bay leaves and herbs in meat broth. Grind the meat in a blender with 70 ml of broth. Add soy sauce and rice vinegar, ground pepper and mix again until smooth. Heat the gelatin in a water bath and add to the meat, beat again.
Chop the carrots into cubes and place them on the bottom of the molds, pour the mixture from the blender. We put the molds in the refrigerator for 5-6 hours, and when the mousse hardens, you can serve it, adding any side dish.
Boiled beef salad
This is an interesting recipe that is appropriate on any table. Ingredients:
- Cherry tomatoes 7 pcs.
- Beef 300g.
- Iceberg lettuce.
- Lettuce salad.
- Dijon mustard.
- Garlic and spices to taste.
- Olive oil.
- Mozzarella.
Cut the beef into slices and spread with a thin layer of mustard. Tear the salad with your hands and place on a plate. Mix the remaining mustard with oil, chopped garlic and spices and mix - this is a dressing. We cut the cherry tomatoes in half, and the mozzarella balls into thin layers. Place all the ingredients on the salad in a random order and season to taste. This is a simple, tasty, low-calorie and very unusual salad that will not leave anyone indifferent.
Boiled beef is a very tasty and nutritious meat product that can be used to prepare various dishes. If you adhere to a proper and healthy diet, then the mentioned ingredient should be consumed without anything. After all, boiled beef is the most dietary product. Only similar steamed meat can compare with it.
But if you want to feed your family nourishingly and tasty, then you can make more high-calorie dishes from such an ingredient. We will tell you which ones in this article.
Boiled beef: recipes with photos of a hearty salad
“Male whim” is a very satisfying and nutritious salad, which includes exclusively protein products. It is easy and simple to make, but it turns out incredibly tasty and tender.
So how can you make your own salad with boiled beef? For this we need:
- sweet purple bulbs, small - 2 pcs.;
- natural apple cider vinegar - about 100 ml;
- fresh beef without fat - approximately 600 g;
- coarse table salt - for cooking meat;
- fresh chicken eggs - 4 large pieces;
- high fat mayonnaise - approximately 200 g;
- hard Dutch cheese - about 200 g.
Cooking a meat product
Boiled beef, a photo of which will be presented in this article, is used in various salads. However, “Male whim” is the easiest to prepare and very satisfying. Before making it, you should thoroughly wash the piece of meat, cut off all unnecessary elements from it, and then put it in salted boiling water and cook over low heat after boiling for 60-90 minutes (depending on the age of the animal). In this case, it is imperative to remove all the formed foam from the surface of the broth.
After the boiled beef is ready, it must be removed from the pan and cooled completely. There is no need to throw away the delicious meat broth. It can be made into a very nutritious soup by adding a small amount of homemade noodles.
Preparing the remaining ingredients
To make a salad with boiled beef tasty and satisfying, you need to use other ingredients. To do this, you need to boil chicken eggs and then grate them on a small grater. You should do exactly the same with hard cheese. As for the sweet purple onions, they need to be peeled and then cut into thin half rings. To add spice to the dish, it is recommended to marinate this vegetable in apple cider vinegar. To do this, place it in a bowl and fill it with apple seasoning. Covering the dish tightly with a lid, the onions need to be kept in this state for about half an hour. In the future, all the vinegar must be drained, and the vegetable must be rinsed in cold water and squeezed thoroughly.
Forming a salad
Boiled beef in this salad is the main component. It must be evenly placed on a large, flat plate, and then covered with onions pickled in vinegar. Next, all the ingredients need to be sprinkled with grated egg and poured with rich mayonnaise. Finally, the salad should be covered with a thick layer of chopped hard cheese.
How to serve it to the family table?
Now you know how to use boiled meat. Beef is a universal product that is suitable for soups and salads, as well as main courses and snacks.
After “Male Caprice” is ready, it must be placed in the refrigerator and kept in it for several hours. Next, the salad must be presented to the table along with other appetizers and white bread.
Making a hearty second course
There are many recipes for different dishes in case housewives have uneaten boiled beef. What to cook from it for your family members? Of course, a delicious second course. For it we will need:
- fresh fleshy tomatoes - about 3 pcs.;
- beef without fat and bones - approximately 500 g;
- coarse iodized salt - use to taste;
- butter - approximately 90 g (for frying meat);
- hard cheese - about 120 g;
- low fat mayonnaise - approximately 150 g.
Cooking meat
Boiled beef dishes are good to serve at the holiday table. After all, having great nutritional value, they are able to quickly and easily saturate.
We described above how a salad is made using such a product. But if you want to serve a hot dish, it is recommended to use the presented recipe.
So, first you need to process the beef. It should be washed, and then all unnecessary elements should be removed and placed in a pan. After filling the meat product with water and salting it, place the dishes on high heat and wait until the contents boil. After this, you need to remove all the foam from the broth, setting the temperature to the minimum value, and cook the beef under the lid for 60-80 minutes. During this time it should become soft, but not boiled.
After all the described steps, the meat should be removed from the pan and cooled completely. Next, it needs to be cut into flat and wide pieces (across the grain), the thickness of which should not exceed 1 centimeter.
Roasting meat
After cooling and cutting the meat product, it should be fried a little. To do this, you need to put butter in a frying pan and melt it slowly. Next, place the beef slices in the bowl and fry them on both sides until a reddish crust appears.
As for other products, they should also be processed. Fresh and fleshy tomatoes must be cut into thin slices, and hard cheese must be grated.
Form a dish and bake it in the oven
After the ingredients are prepared, you should begin to form the dish. To do this, you need to take any wide baking dish and grease it a little with oil. Next, you need to place the fried pieces of meat in the dish, and then cover them with slices of fresh tomatoes. After this, all ingredients should be covered with a mayonnaise mesh and sprinkled with grated cheese. With this composition, the dish must be placed in the oven and baked at 220 degrees for ¼ hour. This time should be enough for the tomatoes to become completely soft, and the cheese to melt and, mixed with mayonnaise, cover the dish with an appetizing glossy cap.
Serve it right for a family dinner
After preparing a tasty and unusual dish of boiled beef, you should remove it and cut it into pieces. Next, they need to be laid out on plates, and a side dish in the form of fried or boiled potatoes should be placed next to them. It is recommended to serve this lunch hot, along with fresh green onions and dill, as well as a slice of white bread.
Making delicious Tatar noodle soup
Now you know how to make a salad and a main course for the dinner table. But sometimes you want to cook a rich broth. For this we need:
- beef on the bone - about 1.5 kg;
- table salt and ground black pepper - use to taste;
- homemade egg noodles - about 200 g;
- small potato tubers - 5-6 pcs.;
- dill and green onions - a small bunch each;
- onion - large head.
Making the broth
Making noodle soup at home is very easy and simple. To do this, place the beef on the bone in a large saucepan, then fill it with water and bring to a boil. Next, you need to remove all the foam from the broth, close it with a lid and cook over low heat for about half an hour. After this, you need to add table salt and chopped onion to the meat product. In this composition, the beef should be cooked until completely soft.
After cooking the meat, it must be removed from the broth and cooled completely. At the same time, you need to put the peeled and halved potatoes into the pan. It is advisable to cook it for no more than 25 minutes. In the future, the vegetables should be removed and placed on a large plate. It is also necessary to place the meat there, separated from the bone and cut into medium pieces. As for the broth, you need to put homemade egg noodles in it, bring it to a boil and cook for exactly 4 minutes.
Serve it right at the table
Having made Tatar-style noodle soup, it must be poured into bowls and served along with chopped herbs. You can also place a dish filled with boiled potatoes and meat nearby. Bon appetit!
Boiled beef: calorie content of the product
The energy value of such an ingredient depends on the part of the carcass from which it was taken. After all, the amount of fat can be different in different places. And the more of this layer, the higher the calorie content of the meat. For example, the shoulder and neck are the most “dietary” parts, but the fillet, on the contrary, is the fattest.
Boiled beef, whose calorie content is only 175 kcal per 100 g, is quite acceptable for dietary nutrition. Moreover, such a piece will contain approximately 8 g of fat and 25 g of protein.
If you purchased the fatty part of the carcass, then after boiling you will receive approximately 254 kcal per 100 g. Such a piece of meat will contain about 25 g of protein and 16 g of fat. This option can hardly be called dietary, and it is better to prepare it if you want to feed your family nourishingly and tasty without worrying about excess weight.
Cooking meat
The meat is boiled in water or in a decoction of vegetables. If meat is placed in boiling water, the top layer of proteins quickly coagulates, which prevents the substances that make up the meat from turning into liquid. If the meat is placed in cold water, the predominant part of these substances goes into the broth. We are talking about soluble proteins, mineral salts and some other substances. Proteins that have passed into the broth coagulate under the influence of high temperature and form the so-called foam. The foam should not be skimmed off as it has nutritional value and removing it reduces the nutritional value of the broth.
It should be remembered that basically the richness of the broth and the quality of boiled meat depend precisely on the ratio of the amount of meat and water, and not on the method of laying. Therefore, you need to choose the right size of dishes.
When cooking, about 35% of the liquid contained in raw meat goes into the broth, and most of it in the first 15 minutes of boiling. That is, the broth becomes larger in volume, but the meat becomes significantly smaller. Therefore, you should not strive for the meat to be completely covered at the beginning of cooking.
Cooking should be carried out under a tightly closed lid at a minimum boil - so that the steam floats up “through the bubble”. This boiling prevents the fat from emulsifying and giving the broth a greasy taste. And under a tightly closed lid, steam squeezes out the air and ensures a virtual absence of fat-oxidizing oxygen. In French cuisine, for greater compaction, after boiling, before the final closing of the lid, the edge of the pan is sometimes even greased with batter.
Cleaned and washed meat is placed in boiling, slightly salted water with seasonings. Salt prevents meat juices from completely turning into liquid. The water should cover the meat. The pan must first be placed on high heat, quickly brought to a boil, then the meat must be simmered over low heat under the lid. When the foam disappears from the surface, add the peeled vegetables and cook until fully cooked, add salt at the end of cooking (10 minutes before the end).
Any addition of water during the cooking process is unacceptable, since it irreparably worsens the taste of both the broth and the meat.
After cooking, without opening the lid, let the meat sit for 10 minutes. Then immediately remove the finished meat from the broth (so as not to get wet) and wrap tightly in foil (for storage) or serve immediately, cut into portions and sprinkle with hot broth (can be mixed with a small amount of butter) to prevent it from drying out.
NOTE. If, when adding meat to water, add 1-2 full teaspoons of ready-made mustard (per 1 kg of meat), the meat will be softer, and the broth will acquire a piquant taste. The smell and taste of mustard will disappear after 40-50 minutes of cooking. In this case, due to the presence of mustard powder, the broth turns out to be somewhat cloudy, but can be clarified if desired.
Meat in sauce
Meat that is to be served with sauce should be boiled with the bone in a small amount of water.
Place the meat in boiling water and add peeled vegetables halfway through cooking. Salt the meat 10 minutes before the end of cooking. Separate the finished meat from the bone and cut into portions. Prepare a sauce using the resulting broth (with flour dressing, sour cream, etc.) - see the links about sauces at the beginning of the page.
Cooking smoked meat
Before cooking, smoked meat should be washed and then placed in boiling water. The water should cover the meat, since the volume of the meat will practically not shrink during cooking.
Counting from the moment of boiling, the meat cooks from 1 to 3 hours, depending on the size of the piece. As it evaporates, you should not add water - you must immediately calculate the amount of water and cook at a minimum boil.
The readiness of the meat is determined by using a fork. Remove the finished meat from the broth after final cooling.
Enameled or stainless steel cookware with a tight-fitting lid is suitable for cooking meat.
BOILED BEEF
Ingredients
:
800 g of beef with bone (rump), 250 g of vegetables, 50 g of onion, 0.5 bay leaf, salt, 2-3 peas of black and allspice, 1 spoon of coarsely chopped parsley.
Preparation
Wash the bones, add cold water and boil. Rinse the meat, put it in a saucepan with bones, add seasonings and salt. Cook over low heat with a lid.
Wash, peel and rinse vegetables. Peel the onion, cut it in half lengthwise, and place it cut side down in a hot kitchen frying pan. Add vegetables and onions to the half-cooked meat and cook until tender.
Remove the finished meat from the broth, cut it diagonally across the grain into medium-thick slices or pieces, place it on a heated oblong dish, cover it with boiled potatoes, and garnish with slices of vegetables cooked in the broth. Pour a few spoons of hot broth and sprinkle with coarsely chopped parsley.
Separately serve pickles, beets or tomato, onion sauce, sauce with horseradish or dill.
BOILED BEEF WITH POTATOES
WITH DILL SAUCE
Ingredients
:
800 g of beef (brisket, rump, chuck, shank), 250 g of vegetables, 50 g of onion, 0.5 bay leaves, 2-3 peas of allspice or black pepper, 1 kg of potatoes.
Dill sauce: 40 g butter, 30 g flour, 0.5 l broth, 3 tablespoons chopped dill, 0.5 l sour cream, salt.
Preparation
Cut the fish across the ribs into pieces 8-10 cm wide, wash, put in boiling salted water, add seasonings and cook over low heat under the lid.
Wash, peel and rinse vegetables. Peel the onion, cut it in half lengthwise, brown it, placing it cut side down in a hot frying pan. When the meat is almost ready, add vegetables, onions and cook.
Peel the potatoes, rinse, cut into very large cubes, add boiling water, boil until almost done, drain. Prepare dill sauce. Put potatoes into the sauce, add salt, cook until tender, add dill, mix with sour cream.
Remove the finished meat from the broth, cut across the grain into medium-thick slices or pieces (do not remove the ribs in the chuck and brisket), place the meat on a dish, pour over the sauce with potatoes.
Serve pickles or fresh cucumber salad separately.
SALTED BOILED BEEF
Ingredients
:
800 g of beef with bone (rump, shank), 250 g of vegetables, 1 spoon of chopped parsley.
Refueling: 40 g salt mixed with saltpeter (3:1), 2 g sugar, 2 g coriander, 1 pc. cloves, several black and white peppercorns, 1 bay leaf, 1 clove of garlic, 0.5 liters of water.
Preparation
Wash the meat, dry with a napkin, remove films, remove the bone (cut the ribs in the chuck).
Grind the seasonings, mix with salt, saltpeter and sugar (do not add sugar in summer). Rub part of the crushed mixture firmly into the meat (as much as it will rub) and place it in a clay dish. Keep at room temperature for 2 days. Cover with a wooden circle with a weight. Boil water, cool, combine with the remaining seasonings and salt and put in the refrigerator. After 2 days, pour this over the meat and place it in a cool, dark place (+4-+8°).
Salt the meat for 14 days, turning it every 2 days.
Remove from the dressing and wash. Pour boiling water over the meat and cook until tender. When it’s almost ready, add the peeled and washed vegetables and cook everything together until tender.
Remove the meat from the broth and cut across the grain into thin slices (cut the shank into portions, with the bone), place on a heated oblong dish and sprinkle with a few spoons of the hot broth in which the meat was cooked. Sprinkle with herbs.
Serve with pea puree and horseradish vinegar.
BOILED BEEF WITH HORRISH SAUCE
Ingredients
:
For 500 g of meat (pulp) - 800 g of potatoes, 2 pcs. carrots, 1 pc. leek and 1 rena.
Preparation
Place the prepared and washed meat (rump, rump, sirloin, brisket) in a whole piece into a pan and add hot water so that it just covers the meat. Cover the pan with a lid and put on fire. When the water boils, remove the scale with a slotted spoon and cook over low heat for 2-2.5 hours.
30 minutes before the end of cooking, add peeled and sliced carrots, turnips, white leeks or onion slices (it’s also good to add celery, parsley or parsnips - 30-40 g), 2 bay leaves, 5-8 peppercorns ( or 5-10 g of red pepper) and salt. When the meat and vegetables are ready, pour off the broth to prepare the horseradish sauce, and cover the pan with the meat.
Before serving, cut the meat into small slices, place on a dish with vegetables, add boiled potatoes and pour over the sauce (for sauces, see the links at the beginning of the page).
BREAST WITH BORDELEISE SAUCE
AND HORSERASH AND APPLE SAUCE
Ingredients
:
500 g beef brisket, 1/4 bay leaf, 4 peppercorns, 1 onion, 1 pc. carnations.
Horseradish and apple sauce: 1 apple, grated horseradish, a little vinegar and vegetable oil, salt, a pinch of sugar, 1-2 teaspoons of broth or cream.
Bordelaise sauce: 60 g butter, 50 g flour, 0.35 l meat broth, 1 small onion, salt, pepper, thyme on the tip of a knife, 1 teaspoon finely chopped parsley, 0.25 l red wine, 1 tbsp. spoon of tomato puree, a few drops of lemon juice, 1 tbsp. a spoonful of finely chopped beef bone marrow.
Preparation
Place the meat in boiling water and put it on the fire to cook. Just before it's ready, add the spices, cloves and onions. Add salt.
Peel and grate the apple, mix with the same amount of grated horseradish; add vinegar, vegetable oil, salt, sugar, broth and cream. Mix everything well.
Making bordelaise sauce.
Melt the butter and fry finely chopped onion in it. Add flour, fry it along with the onion, then dilute with broth and boil for 10 minutes. Then add thyme, parsley, red wine, lemon juice, tomato puree and season with salt and pepper. Boil for 5 minutes.
Lastly, add the finely chopped bone marrow and let the sauce brew. Serve rice or potatoes as a side dish.
BOILED MEAT WITH STEWED BEET
Ingredients
:
For 1 serving - 120 g of meat, 1 pc. beets, 10 g butter, 40 g sour cream, 5 g flour, 3 g herbs.
Preparation
Boil the meat until half cooked, drain the broth. Chop the beets, add a small amount of water acidified with vinegar and simmer until tender. After this, place the meat and beets in a frying pan, pour in sour cream sauce, add the liquid remaining when stewing the beets, and simmer until done.
Serve with finely chopped greens.
BEEF STROGANOV FROM BOILED MEAT
WITH BECHAMEL SAUCE
Ingredients
:
For 1 serving - 100 g of meat, 10 g of butter, 20 g of sour cream, 5 g of herbs.
Preparation
Boil the meat, cool slightly, cut into thin strips, bread in flour, place in a frying pan, lightly fry in oil, pour in bechamel sauce (for sauces, see links at the beginning of the page), then add tomato juice (to taste), bring to a boil and simmer over low heat for 10 minutes. Before finishing cooking, add salt and add sour cream.
When serving, season with melted butter and sprinkle with finely chopped salad greens.
BOILED MEAT,
BAKED WITH CARROT-APPLE PUREE
Ingredients
:
For 1 serving - 120 g of meat, 2 pcs. carrots, 1 apple, 50 g sour cream, 1 teaspoon sugar, 5 g butter, 1/2 cup milk.
Preparation
Cut the meat into pieces, boil until half cooked, drain the broth. Stew carrots in milk until fully cooked. Peel the apples, cut into slices and boil in a small amount of water, then mix with stewed carrots, rub through a colander and add sugar.
Place the meat in a frying pan, cover with carrot and apple puree in an even layer, pour over sour cream and bake in the oven.
POTATO MEATBALLS WITH MEAT
Ingredients
:
For 10 pcs. potatoes - 3/4 cup flour or potato starch, 1-2 eggs, pepper, salt.
For minced meat: 300 g boiled meat, 1 onion, 1 tbsp. spoon of butter, pepper, salt.
Preparation
Boil and mash the potatoes. Then add flour, egg, salt and mix well. Divide the resulting dough into balls (meatballs) and fill them with minced boiled meat. To prepare minced meat, pass the boiled meat through a meat grinder, lightly fry in oil, add sautéed onion, pepper, salt and stir.
Place the meatballs in boiling salted water, boil, and then drain in a colander to drain.
Ready-made meatballs can be topped with butter, tomato or sour cream sauce.
ZEPPELINS
Ingredients
:
2 kg potatoes, 3 tbsp. spoons of sour cream, salt, flour, 150 g smoked bacon, 2 onions, 1 tbsp. spoon of ground crackers.
Preparation
Boil 0.5 kg of potatoes, rub them hot through a sieve. Grate the remaining peeled potatoes on a fine grater, squeeze, let the liquid settle, then drain the water. Add settled starch, mashed boiled potatoes, salt and thick sour cream to the potato mixture. Form a test dumpling from the mixture: if it does not spread when boiling, do not add more flour.
For minced meat Finely chop the finished bacon, fry along with finely chopped onion, add crackers. Divide the prepared potato mass into small lumps, make a depression in the middle of each, put a teaspoon of minced meat in it, seal the edges of the dough, give the dumplings the shape of zeppelins. Boil the zeppelins in lightly salted boiling water. A sign of readiness: after floating, the dumplings sink to the bottom again. Select the zeppelins with a slotted spoon.
Serve with melted butter or sour cream sauce, lingonberry jam. Instead of bacon, you can use ground meat or finely chopped mushrooms fried with onions, a lot of salted cottage cheese with fried onions or caraway seeds.
SIBERIAN DUMPLINGS
Ingredients
:
For the test: a little more than 2 cups of flour, 1-2 eggs, 3/4 cup of water, salt to taste.
For minced meat: 200 g beef (pulp), 230 g fatty pork, 1 onion, 0.5 cup water or milk, salt, sugar, pepper to taste.
Preparation
Preparing the dough. The flour is sifted, poured into a mound, a funnel is made, all the necessary products are added to the hole and kneaded thickly, put in a saucepan, cover with a lid and let stand for 20-30 minutes. Then they cut it into small pieces, roll it into a rope about 2 cm thick, cut it crosswise into pieces and roll each one into a juicy circle. Place minced meat on one half of the dumpling, cover it with the other half, press the edges, and connect the corners of the dumpling.
Preparation of minced meat. Raw meat and onions are passed through a meat grinder. The resulting mass is diluted with water or milk and seasoned with salt and pepper.
Siberian dumplings should be frozen before boiling, which significantly improves their taste.
Cook the dumplings in boiling salted water for 2-3 minutes after surfacing.
Serve with oil, vinegar or sour cream.
Dumplings can also be filled with broth or served with grated cheese.
STEWED DRUMBLINGS WITH FILLING
(CHINESE DUMPLINGS)
Ingredients
:
For the test: 1.5 cups flour, 2 teaspoons dry yeast, about 1/2 cup water.
For filling: 250 g minced meat, 0.5 tbsp. spoons of cognac, 1 tbsp. spoon of soup greens, 1/2 teaspoon of granulated sugar, 1/2 teaspoon of salt, 1 tbsp. spoon of vegetable oil, 1/4 teaspoon of grated ginger, 1/2 teaspoon of corn starch.
Preparation
Knead the dough and roll it out well. Cover with a damp cloth, place a small plate on top and let the dough rise for 2 hours at room temperature. Then mix again and roll out on a floured board into a rope with a diameter of 5 cm; cut into pieces 4 cm long and roll each piece into a circle with a diameter of 8 cm. Put the filling on each circle and form dumplings.
Pour some water into the pressure cooker, stretch a linen napkin in it and place the dumplings on it at a distance of 1 cm from one another. Cover it all with a simple lid and steam for 20 minutes.
This quantity of products should yield 15 dumplings.
Serves 2-3 servings.
Often, after cooking, boiled meat remains, which can become the basis of many dishes. For cooking you can use pork, beef, poultry. This dietary product can be included in the menu while losing weight. Let's look at several available recipes.
Boiled beef beshbarmak
A traditional Muslim dish, which was invented by ancient nomads. It is customary to eat it with your hands. In eastern countries, this dish is prepared for every holiday. Many believe that this is soup, while others are sure that it is hot.
Ingredients :
- 0.5 kg beef (horse meat in the original recipe),
- bulb,
- carrot,
- parsley root,
- salt,
- pepper,
- 2 cups of flour,
- egg,
- 400 ml broth,
- greenery.
Cooking method:
Potato casserole
Ingredients :
- 500 g potatoes,
- 500 g and beef,
- 2 eggs,
- bunch of parsley,
- bulb,
- 2 tbsp. spoons of butter,
- 200 g cheese,
- salt,
- pepper.
Cooking method:
Boiled beef cutlets
If you happen to have a piece of boiled meat in the refrigerator, you can prepare cutlets that taste just as good as a dish made according to a classic recipe. The prepared products are enough for about 3 servings.
Ingredients :
- 0.5 kg boiled beef,
- 2 onions,
- 1/4 tbsp. sour cream,
- nutmeg,
- ground pepper,
- salt,
- 1 tbsp. a spoonful of vegetable oil,
- breadcrumbs,
- grape seed oil for frying.
Cooking method:
- Cut the peeled onion into 4 parts and grind with the meat through a meat grinder.
- Add egg, sour cream, vegetable oil and spices to taste. Mix everything well until you obtain a homogeneous consistency.
- Form cutlets and roll them in breadcrumbs.
- Place in a frying pan where you need to preheat some oil. Fry on both sides until golden brown.
- Serve with any side dish.
Boiled chicken mousse
Store-bought pates and sandwich spreads contain artificial additives and other harmful substances. An excellent natural substitute would be homemade chicken mousse. It can be used to make sandwiches, canapés or fillings for baked goods.
Ingredients :
- 0.6 kg champignons,
- chicken carcass,
- 2 onions,
- carrot,
- bunch of dill,
- salt,
- a pinch of sugar
- pepper.
Cooking method:
Store the mousse in the refrigerator.
Boiled beef salad
Ingredients :
- 0.5 kg boiled beef,
- 7 pickled cucumbers,
- 4 cloves of garlic,
- 4 eggs,
- mayonnaise,
- 125 g nuts,
- salt.
Cooking method:
All the recipes discussed are simple and anyone can master them. And this is just a small list of dishes that can be prepared from boiled meat. So experiment to your heart's content!
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