How to prepare tasty steak
You need to take: pork (loin) 500 g, egg, breadcrumbs, 2 tablespoons ghee, butter, canned peas 1 Bank, greens, ground black pepper, salt.
Cut into pieces of loin, season to taste, then book my in flour and in bread crumbs. Much of the oil in a frying pan and brown the meat. Before serving decorate with warmed peas and greens.
Pork stewed in tomato sauce
For cooking: 500 g pork, onion, flour – 4 tbsp, tomato puree – 1 tbsp, mustard 1 tablespoon, pickled cucumber, black pepper, Bay leaf and salt to taste.
Take the pork and cut into cubes, then pour 1,5 l of water. Season with salt and pepper, put a Bay leaf, chopped onion and cook until tender. Remove beef, drain and reheat the broth. A small amount of cold broth to dissolve the flour and pour in the hot broth, stirring constantly. Boil until tender, remove the sauce from the heat and add the tomato puree, diced pickles, mustard. Put meat in the cooked sauce to boil, serve with boiled potatoes. Continue reading
The decoration of meat dishes
The highlight of dinner, of course, is the main course. As a rule, this meat. For this dish increased demands. Because no matter how delicious it may be, its appearance will cause no appetite and the entire holiday can go down the drain if it is supplied loose.
For meat dishes, the jewelry is chosen depending on the method of cooking the food themselves. If the meat is cooked under the sauce, not to decorate it with salad leaves or herbs, which when wet, will quickly lose their freshness and attractive appearance.
Heat-treated fresh vegetables, and decorate baked meat. For him it will be the perfect decoration.
The bird is best to decorate with decorations of citrus.
Pepper with minced meat
To prepare this dish you need to take the small peppers and pre-prepared minced meat, rice, carrots and onions.
You first need 2 minutes to blanch the peppers, then remove seeds, cut off the stalk. It is better to choose wide, but not long pepper.
The pepper should be stuffed and simmer for about 30 minutes. Continue reading
round bread, butter — 20 g, horseradish sour cream — 2 tablespoons, ham — 150 g cheese — 150 g, pate poultry or venison (canned) — 200-300 g, mayonnaise-100 g mustard, tomatoes and cucumbers, 80 g, pickles (carrots, gherkins, mushrooms) — 30 g, green onions or parsley.
PATE OF TURKEY
Turkey — 600 g beef — 300 g mushrooms — 100 g bread — 300 g, eggs — 2 PCs. onions — 80 g butter — 50 g, aromatic roots, spices, lemon juice, salt.
Turkey meat stew in a little water with vegetables and seasonings. Mushrooms cut into slices and saute with onion, salt and pepper. Half of veal meat cut into cubes, and the rest mince with mushrooms. To this mixture, add bread, soaked in milk, eggs and lemon juice.
Knead soft dough from flour, eggs and butter. Roll out dough and cover bottom and inner side of the pan. Prepared stuffing mix with chopped pieces of meat. This mixture is spread on the layer of dough in pan, top oil and creamy maslom bake in a hot oven for approximately 40-50 min. Continue reading