1. Beef Stroganoff with Sour Cream
Ingredients:
Beef - 600 Grams
Mushrooms - 200 grams
Bulb - 1 Each
Vegetable oil - 50 milliliters
Butter - 50 grams
Sour cream - 200 grams
Mustard beans - 1 tbsp. a spoon
Broth - 250 ml
Salt - 1 pinch
Pepper - 1 pinch
Serves: 4-5
How to Cook "with sour cream Beef Stroganoff"
1. If you have all the necessary ingredients, this dish is really quite simple and quick to prepare.
2. The recipe of beef stroganoff with cream begins with roasting meat. In a frying pan pour the vegetable oil and heat. Beef wash, dry and cut into thin stripes. Send the meat to the pan and fry a few minutes to brown. This is best done in 2-3 approach to beef was in one layer. When the meat is browned, get it from the pan and set aside.
3. When all the meat is browned, the pan add butter and melt. Meanwhile, wash and cut into thin slices mushrooms. Send to a frying pan and fry until golden brown.
4. Onion peel and cut into small cubes. Send the pan to the mushrooms and fry until golden brown. Then add the cream and broth.
5. Send the pan before fried meat. Add the mustard. Add salt and pepper to taste. Cover and simmer until fully cooked. Before serving stroganoff with cream at home to decorate with fresh herbs.
2. Meat Burgundy
Ingredients:
Beef - 1 kg
Bacon - 100 Grams
Carrots - 4 Pieces
Onion - 4 Pieces
Garlic - 4 cloves
Flour - 2 teaspoons
Tomato paste - 2 tsp
Beef broth - 500 milliliters
Red wine - 500 milliliters
Mushrooms - 200 grams
Salt, pepper, bay leaf, thyme, oregano - - To taste
Servings: 4
How to Cook "Meat Bourgogne"
Meat thoroughly washed under running water, dried with paper towels and cut into fairly large pieces. Here you need to show their sense of proportion. The pieces should not be too small, and they ssohnutsya or too large, they will be uncomfortable to eat.
Pieces rub with salt and pepper.
Then chop the onion rings or half rings (can be diced), carrots and cut into arbitrary. I love to the carrots was cut quite large.
Bacon cut into small pieces.
Bacon fried in a thick-walled pan. Once the bacon and let the juice turns into cracklings discard the plate. In the remaining fat fry the slices of beef. If a little fat, add the oil.
Meat fry on high heat until golden brown delicious.
In the same thick-walled pan, roasting where meat is fried onions. Again, if you do not have enough fat, add the oil.
Once the onions browned, add the carrots, finely chopped garlic and tomato paste. All mix well and cook a few minutes.
Then add the flour and everything is very well mixed. Then pour about 100 ml of wine, all the while stirring the contents.
Fold back the meat and bacon, pour another 400 mL of wine and broth. The meat should be completely covered with liquid. Add the bay leaf, spices. But do not add salt! We bring the contents to the boil and then diminish the heat to low and simmer the meat of about 2-3 hours.
When the meat is almost ready, in a frying pan fry enough finely chopped mushrooms.
Adding them to meat. Also, put the finely chopped fresh herbs.
The meat is served with a side dish of Burgundy. Best suited mashed potatoes. Do not forget about a good dry red wine.
3. belyashi meat
Ingredients:
beef - 350 grams (for stuffing)
Pork - 150 grams (for stuffing)
onions - 400-500 grams (for stuffing)
salt, pepper, spices - 1 To taste (for stuffing)
milk, yogurt - 0.5 liters (for the test)
sour cream - 2 tbsp. spoon (for the test)
egg - 1 Piece (for the test)
dry yeast - 5-7 grams (for the test)
Water, milk - 20-30 grams (breeding yeast, heat)
salt - 1 teaspoon (for the test)
sugar - 2 tbsp. spoon (for the test)
flour - 3-4 glasses
Servings: 8-10
How to Cook "belyashi with meat"
1. Dry yeast pour a little warm water or milk. Let the mixture stand for 5-7 minutes.
2. Sift flour into a large bowl slide. Pour the yeast ready and thoroughly mix the ingredients in the mixer is a great case, you will help in this bowl. Proper dough will be quite liquid. Its right in the bowl, you need to leave for an hour in a warm approach.
3. Meat wash, to drain excess water. Onion peel and cut into several large pieces. Prepare homemade stuffing, mince meat and onions. If you want to get amazingly soft stuffing, mince scroll twice. Salt and spices should be added to the stuffing immediately before cooking Tat.
4. After an hour coming up the dough obbivat, cut it into pieces 8-10. On the desktop pour a thick layer of flour. Every single piece of rolled in flour and form of his cake.
5. For each cake evenly spread the stuffing. Now close up the stuffing - this is a very important point. If you do not want to complicate their task, then attach the form of a conventional belyashi patty, but do not go very far away from the circular shape. If you are ready to exploit, the edges of the dough should be evenly lift up to form a "pouch" and tightly close up it, leaving the traditional opening. Attention! If you like a very juicy belyashi, do not make the hole!
6. Ready to belyashi give rise for 20-30 minutes. Fry over medium heat in vegetable oil (it should be poured into the pan at least 1 cm in height) is not less than 7-8 minutes on each side. If you left a hole, you have to shell out a large amount of oil to belyashi roasted like deep fried, because they can not turn! After 15 minutes, fragrant and rosy belyashi ready. They need to immediately bring to the table - the most delicious hot belyashi.
4. Zrazy with cheese and egg
Ingredients:
Minced meat - 500-600 gram
Onion - 1 Each
Egg raw - 1 Each
Cheese - 50-60 Grams
Milk - 50-60 milliliters
Boiled egg - 1 Each
Rusk bread - 2 tablespoons. spoons
Vegetable oil - - To taste
A mixture of peppers - - To taste
Salt - - To taste
Servings: 7
How to Cook "Zrazy with cheese and eggs"
In the bowl lay stuffing (I usually use a mixture of pork and beef), add to it grated on a fine grater onions, peppers and salt mixture.
Now add 2 tablespoons of breadcrumbs and milk, mix thoroughly.
Next, you need to break one egg and minced well it mixed. The better you Stir beef, so tender and milder will zrazy.
Now you can start preparing the filling: three cheese on a coarse grater.
Boiled egg cut into small cubes and mix with grated cheese.
In order to begin to form zrazy we should wet your hands with cold water. Next, form a small cake of minced meat and put it in the middle of a little filling.
Putting the edge of the cake and form something like meatballs.
In a frying pan warm up vegetable oil and spread it zrazy. Fry over low heat until golden brown on both sides. If necessary, in the end, you can cover the pan with a lid and bring to full readiness zrazy. Well, and then hot to serve.
5. Brizol with mushrooms
Ingredients:
Eggs - 4 Pieces
Mushrooms - 150-200 grams (suitable fresh or canned mushrooms or any other mushrooms)
Minced meat - 250-300 grams (any - chicken, beef, pork)
Milk - 0.5 cups
Dill - 30 Grams
Salt - 0.5 Art. spoons (1-2 pinches - for pancakes, the rest - in the minced meat and mushrooms)
Spices - 2-3 pinches (ground pepper, any aromatic herbs or your other favorite spices)
Vegetable oil - 50 milliliters
Mayonnaise or sour cream - 3 tbsp. spoons
Serves: 4-5
How to Cook "Brizol with mushrooms"
Beat the eggs with the milk and a pinch of salt.
Bake in the preheated pan with vegetable oil omletnye thin pancakes. Sear on both sides and making sure not to tear the rollover.
Prepare stuffing. Adding it spices, salt, one or two spoonfuls of water or milk. Good mix.
Spreadable prepared stuffing on pancakes. Smeared with a thin and even layer.
Dill wash and finely chop. Mix with mayonnaise or sour cream.
Carefully smear mayonnaise on the surface of the stuffing.
If you bought the raw mushrooms - they should be cut and fry. If canned - just cut.
Prepared mushrooms spread on a layer of mayonnaise. Do not lay too much filling!
Wrap Brizol roll and laid in a baking dish, lightly greased. Bake in a hot oven at 180 degrees for 20-25 minutes. For 5 minutes before the end of baking time, you can sprinkle with grated cheese.
6. Salo through a meat grinder with garlic
Ingredients:
Salo pork - 500 Grams
Garlic - 3-4 cloves
Pepper red ground - 0.5 teaspoons
Fresh herbs - 30 Grams
Ground black pepper - to taste
Salt - to taste
Servings: 8
How to Cook "Salo through a meat grinder with garlic"
For this recipe will suit absolutely any fat, it all depends on your preferences. So, cut off from the skin of fat and passes it through a meat grinder twice.
Sprinkle the twisted bacon salt and ground black pepper to taste.
Now we grind the garlic and add it to fat. The recipe I wrote the approximate amount of garlic because not everyone likes it in large quantities. Personally, I always put the garlic from the heart, and the taste and flavor, in my opinion, better.
Then all fresh greens. We grind it and just lay out in a bowl with the bacon.
Add the red pepper. If you do not like spicy food, you can exclude from the recipe of red peppers, without it turns out very tasty, too.
Now we mix all thoroughly and wrap our bacon in plastic wrap. We send it in the fridge and a couple of hours can already start tasting. Bon Appetit!
7. Classic Beef Stroganoff
Ingredients:
Beef - 700 Grams
Bulb - 2-3 pieces
Sour cream - 200 grams
Tomato sauce - 100 grams
Butter - 50 grams
Flour - 50-70 Grams
Salt - 1 pinch
Pepper - 1 pinch
Serves: 6-8
How to prepare a "classic Beef Stroganoff"
1. How to make a classic stroganoff? Everything is very simple. First we need to wash, dry and cut into thin cubes of beef. It is best to cut across the grain, then the meat will be softer.
2. Prepare a bowl and fill it with flour. Each piece is carefully roll in flour on all sides.
3. The bulbs are cleaned and cut into medium-sized semicircles.
4. In a pan put the butter and melt it. In hot oil, fry the onion and send it to a golden brown.
5. When the onions to fry, you can send it to the meat. It must be put in such a way that it is a single layer, or bad meat fry. Use better than a large frying pan or roasting stages.
6. In the meantime, you can do the sauce. If you have fresh tomatoes, then rub them. If not, then you can use tomato sauce. In a separate bowl, mix the tomato sauce and sour cream.
7. When the meat is browned, add the sauce to the pan and mix thoroughly. Add salt and pepper to taste. You can add your favorite spices.
8. Now a classic stroganoff home cover and simmer over medium heat until cooked meat. Before serving, you can decorate a dish of fresh chopped herbs. Serve it can with any garnish.
8. Pork chops on the bone marinated in honey with salad
Ingredients
pork chops on the bone 400 g
liquid honey 2 tbsp. l.
soy sauce 3 tbsp. l.
garlic 4 cloves
2 pinches of pepper mixture
salt to taste
pepper 1 pc.
tomato 2 pcs.
2 cucumber pieces.
Peking cabbage head of cabbage 0.5
1 bunch green onions
1 bunch of parsley
olive oil 3 tbsp. l.
How to cook
Prepare honey marinade: Chop the garlic finely. Mix the honey and soy sauce, mix well, add the chops chesnok.Svinye thickness of 1.5-2 cm. Grate with 2 sides with salt and mix pertsev.Otbivnye put into a large bowl and pour honey-soy sauce. Leave to marinate for 1-1.5 hours, occasionally turning from one side to druguyu.Protiven grease and put it on his pork chops, pour marinade over top. Put the meat in the oven to bake preheated to 160-180 degrees 1.5-2 chasa.Dlya salad: Cut all the vegetables, season with salt and season with olive maslom.Gotovye chops on a plate next to arrange a couple of spoonfuls of salad and all!
9. Meat grilled "steak lumberjack"
Ingredients
Meat pork 2-2.5 kg., It is best to take the steaks out of the neck part.
For the marinade:
prepared mustard 2 tablespoons,
tomato paste 2 tablespoons,
paprika powder 1 tsp,
salt pepper,
1 bottle of beer,
bow 2 pcs.
How to cook
When buying meat, ask that you cut into shayby.Esli you buy "in the piece", then cut yourself so that the steaks were the same thickness of 1.5-2 cm, cut off all the hanging pieces, to give the Bole-less round formu.Dlya dissolve marinade prepared mustard with tomato paste, salt, pepper, paprika, pour poroshok.Nalit first half bottles of beer, stir and add the remaining pivo.Luk coarsely chop and put in marinad.Zalozhit all the steaks in the marinade and leave for 4-5 hours. It is very important, do not take for grilling meat svezherazmorozhennoe! Buy fresh and immediately marinate! Fry on a grill or Barbecue (with bars).
10. Cutlets "Pozharsky" / not the classic version /
Ingredients
chicken minced 2 chicken bedryshek and full breast-500gr.na output
150gr.farsha veal
70gr.beloy buns
1 egg
2 st.l.smetany
sol.perets from the mill
For the filling: 12 small pieces of frozen sl.masla.melko chopped parsley.
for breading 2 yaytsa.suhari.sol pepper.
frying oil.
How to cook
of these ingredients to cook farsh.on must be perfectly homogeneous.
onion and garlic in the recipe meatballs are not included!
divide beef into 12 parts.
form patties round formy.pomestiv into oil and parsley.
dip in beaten spices egg and roll in breadcrumbs.
fry in a well-heated oil at medium heat.
serve with vegetable side dishes, etc. kartofel.goroshek.
Video tutorial: http://www.dailymotion.com/video/x3xsofu_healthy-chicken-recipes-chicken-breast-recipes-quick-chicken-recipes_lifestyle