Fried meat dishes. Fried meat dishes
Cut the pork into portions, beat off, salt and pepper. Put the minced meat in the middle of the beaten piece of meat and roll it up. Dip in egg and coat in breadcrumbs. Fry in a pan. To prepare minced meat: boil the liver, pass through a meat grinder and combine with butter. Serve the cutlet with fried potatoes, sprinkled with herbs.
Pork (loin) - 400 g, margarine - 2 tbsp. spoons, breadcrumbs - 3 tbsp. spoons, eggs - 1 pc., ground black pepper, salt; for minced meat: liver - 100 g, butter - 2 tbsp. spoons.
Cut the pork into pieces with rib bones, beat off, rub with garlic, sprinkle with salt, pepper, fry. Cut the onion into half rings and fry until golden color. When serving, put onions on pieces of loin, next to - stewed cabbage with mushrooms and smoked meats, sprinkle with herbs.
Pork (loin) -500 g, garlic - 4 cloves, onion - 4 pcs., margarine - 2 tbsp. spoons, stewed cabbage with smoked meats - 8 tbsp. spoons, mushrooms - 8 pcs., ground black pepper, herbs, salt.
Grind the pork pulp in a meat grinder, beef liver cut into small cubes. Add salt, pepper, garlic, egg, water to minced meat. Knock out and put in the refrigerator for 1-1.5 hours. Form sausages 10-12 cm long, put on skewers, breaded in flour and fry in a pan. Serve sausages along with fried potato skewers.
Pork - 300 g, beef liver - 100 g, garlic - 2 cloves, wheat flour - 1 tbsp. spoon, eggs-1 pc., margarine - 2 tbsp. spoons, ground black pepper, salt.
Pass the beef through a meat grinder, add lard and eggs. Form a cake, put minced meat in the middle, connect the edges. Dip in lezon, breaded in flour and fry. To prepare minced meat: boil the mushrooms, sauté the onion, finely chop the boiled eggs. Mix finely chopped mushrooms, onions and eggs, adding salt and pepper. Serve with fried potatoes.
Beef - 400 g, lard - 40 g, wheat flour - 2 tbsp. spoons, eggs - 1 pc., ground black pepper; for minced meat: dried mushrooms - 1/2 cup, onion-2 pcs., margarine - 2 tbsp. spoons, eggs - 1/4 pc.
Cut the pork into four pieces, beat off, sprinkle with salt, pepper and fry. Melt the cheese for a couple, pour in the wine, add mustard and a little red pepper. Mix everything thoroughly and put on chops. Serve with fried or boiled potatoes.
Pork (loin) - 500 g, processed cheese - 1 pc., dry wine - 3 tbsp. spoons, mustard - 1 tbsp. spoon, ground red pepper, salt.
meat cut portioned pieces, beat off, salt, pepper, grease with mustard and put in the refrigerator To prepare the batter: dilute the flour with milk, add the yolks, vegetable oil, salt and mix well. Whisk egg whites separately and fold into the mixture. Dip the prepared meat into the batter and deep-fry. Sprinkle with herbs when serving. Separately serve mayonnaise sauce.
Pork (beef) - 400 g, wheat flour - 1 cup, eggs - 1 pc., milk - 1/2 cup, vegetable oil - 1 tbsp. spoon, table mustard - 1 tbsp. spoon, deep-frying fat - 1 cup, ground black pepper, salt.
Pass the pork through a meat grinder, add salt, pepper and mix. Shape into sausages, dip in egg and coat in flour. Fry in a pan until cooked. Garnish with potato fingers: boiled potatoes wipe with the addition of eggs and starch. Form fingers and deep fry. When serving, pour over the meat juice, sprinkle with herbs.
Pork - 500 g, wheat flour - 2 tbsp. spoons, eggs - 1 pc., potatoes - 8 pcs., margarine - 2 tbsp. spoons, deep fat - 1 cup, starch - 2 tbsp. spoons, ground black pepper, salt.
Cut the beef into portions, beat off, moisten in lezon, breaded in breadcrumbs and fry. When serving, drizzle with melted butter and garnish with fried potatoes or boiled vegetables.
Beef - 500 g, egg - 1 pc., milk - 1/2 cup, ground crackers - 4 tbsp. spoons, margarine - 2 tbsp. spoons, ground black pepper, salt.
cut pork thin slices, beat off, salt, pepper, moisten in lezon and fry until tender. Put minced meat on fried meat: browned onion, green pea, chopped egg. Roll up and lightly fry. When serving, drizzle with butter, garnish with fried potatoes.
Pork - 500 g, eggs - 2 pcs., milk - 72 cups, onion - 2 pcs., green peas - 3 tbsp. spoons, margarine - 2 tbsp. spoons, ground black pepper, salt.
Prepare a steak. When serving, put around the finished steak fried potatoes, pour the meat with meat juice and put deep-fried onions on it.
Beef (tenderloin) - 500 g, margarine - 2 tbsp. spoons, onion - 4 pcs., ground black pepper, salt.
Pork cut into pieces, beat off, salt, dip in egg, breaded in breadcrumbs and fry. Prepare croquettes: boiled potatoes knead, add the yolks, butter, salt, flour and mix. Form balls (croquettes), moisten them in egg whites, breaded in flour and deep-fried. Lay the schnitzels on the toasted slices white bread and file with potato croquettes pouring them with mushroom sauce. To prepare the sauce: sifted wheat flour spasser until creamy and, without cooling, dilute with hot mushroom broth. Boil the resulting sauce at a low boil for 15-20 minutes and strain. finely chopped onion sauté in butter, mix with chopped boiled mushrooms, fry, transfer to the sauce, add salt and boil.
Pork (loin) - 500 g, eggs - 1 pc., Wheat bread - 4 slices, ground crackers - 2 tbsp. spoons; for croquettes: potatoes - 8 pcs., eggs - 1 pc., wheat flour - 2 tbsp. spoons, butter - 1 tbsp. spoon, vegetable oil for deep fat - 1 cup; For mushroom sauce: dried mushrooms - 8 pcs., wheat flour - 1 tbsp. spoon, onion - 1 pc., butter - 2 tbsp. spoons, ground black pepper, salt.
Divide the minced meat into four parts and cook four large cutlets. Girdle cutlets with strips of bacon and chop them with toothpicks. Grease cutlets vegetable oil and fry for 5-10 minutes. The meat inside should remain raw. Then the cutlets should be sprinkled with salt and pepper and served on toasted slices of bread. Serve pickles and sauce with cutlets.
Beef - 600 g, bacon fat, cut into strips (4x20 cm), ground black pepper, salt.
Finely beat off the pork, salt and pepper. Put the prepared minced meat in the middle and form a cutlet in the form of a leaf. Breaded in breadcrumbs, lezon and breadcrumbs. Deep fry. To prepare minced meat: browned onion, chopped egg and butter, mix thoroughly with white breadcrumbs. When applying cutlets "dream" drizzle with butter. Garnish - deep-fried potatoes.
Pork - 400 g, onion - 2 pcs., eggs - 1 pc., butter - 2 tbsp. spoons, white crackers - 2 tbsp. spoons, margarine - 1 tbsp. spoon, breadcrumbs for breading - 3 tbsp. spoons, vegetable oil for deep fat - 1 cup, milk for ice cream - 1/2 cup, ground black pepper, salt.
Pork - 500 g, butter - 1 tbsp. spoon, mayonnaise-1 jar, eggs-2 pcs., ground black pepper, salt.
Meat is probably the only ingredient in the kitchen with which you can experiment and fantasize. And the truth is, no matter what meat is - fried, stewed, boiled, baked - it always remains tasty. Correctly added additional ingredients to the dish, only enhance its taste. No need to try to interrupt the taste of the meat itself, that is, add a lot of spices. In the end, you may not be able to tasty dish, because the taste of meat itself will already be lost, only the taste and smell of additional ingredients will remain.
Therefore, I offer you the most simple recipes cooking fried meat, to which you need to add only such ingredients that will emphasize the taste of our meat and even enhance it, but will not interrupt it in any way. As a result, you and I should get splendor mixed with magic, or, as they said before me, “Sleight of hand and no magic.” I invite you to the kitchen, where we the minimum amount ingredients will be able to create maximum miracles.
Recipe 1 Fried meat - italian bistek
My Italian friends taught me how to cook meat according to this recipe. What surprised me was the simplicity and speed of its preparation. However, the taste is simply amazing. Since then, I have resorted to this recipe very often, especially when the time for preparation different ingredients I don't have, but I need to prepare something urgently.
Ingredients:
Meat - 1 steak on the bone (optional)
Olive oil.
Let's start the process. To cook such meat, we need a grill pan. I tried it in an ordinary frying pan - it tastes the same, but it appearance a little different. So, turn on the camphor, put our grill pan on it and let it heat up. Wash a piece of meat (steak), dry it with a towel (required). Pour salt, preferably sea salt, into a heated frying pan, and let it warm up. Now we put the meat there, cover it with a lid - let it fry for 1-2 minutes. The fire must be strong. Remove the lid, turn the meat on the other side and fry with open lid 1 more minute. Now pour 1 tbsp onto the meat. olive oil, reduce the heat to medium, close the lid and let it fry for another 1-2 minutes. We turn off camphor - our bistek is already ready. We spread it on a leaf of green lettuce, sprinkle with chopped basil leaves and serve with a salad with tomatoes and mozzarella. The yummy is extraordinary, not to mention its aftertaste. Bon appetit everyone!!!
Recipe 2. Fried meat "Birds"
I don't know why it's called "Bird" but that's the name I found in an old cookbook passed down to me from my grandmother. The dish is original, looks like a festive one, so it can be safely served to festive table. At one time, I experimented with it, cooked it with sauce and baked it in the oven - but it was my fantasy. I provide you original recipe dishes, so you are welcome.
Ingredients:
Meat - 500 gr.
Pickles
Canned peas or pickled mushrooms
Cheese - cheese
Lard for frying.
toothpicks
Let's start the process. From the meat we cut pieces similar to chops. Beat each piece with a hammer, salt and pepper.
Now we cut pickled cucumbers, feta cheese and mushrooms into columns, if you use them in a dish.
In each piece of meat we wrap one column of cucumber, cheese and mushroom. Roll up and secure with a toothpick. We lower our “birds” into the melted fat and fry them over medium heat under a closed lid for an hour from an hour, turning them over. When our meat becomes rosy, we take it out of the pan and transfer it to the pan, close the lid and wrap it in a warm blanket for half an hour. Put on a serving plate, sprinkle with parsley and dill, decorate with lemon. Our dish "Birds" is ready. Bon appetit everyone.
Recipe 3. Fried chicken meat
Ingredients:
Chicken wings - 1 kg
Salt - to taste
Pepper - to taste.
Olive oil
Cumin - a pinch
Garlic - 1-2 tooth.
Let's start cooking. Prepare chicken lids, cut off unnecessary part of them, rinse under water and wipe dry. We spread the wings in a bowl, salt, pepper to taste, add paprika and garlic passed through a press and 2 tablespoons of olive oil. Mix everything well and send them to the refrigerator for 2-3 hours.
We put a frying pan on the stove and put our pickled wings in it. Uncovered, fry until golden brown. We turn on the oven to 160 degrees, and send them there for 20 minutes, sprinkling cumin on top. Ready, beautiful, golden wings are served on a serving plate - a great snack for beer! I recommend!
Recipe 4. Fried meat - ribs
Veal ribs - 1 kg.
Paprika - to taste.
Salt - to taste.
Pepper - to taste.
Water - 0.5 cups.
Bay leaf.
Garlic - 2-3 cloves.
Corn oil.
Onion - 1 pc.
Let's start the process. We chop the veal ribs into pieces 5-6 cm long. Salt, pepper, sprinkle with paprika.
Finely chop the onion and send it to a frying pan with preheated corn oil. Fry it until transparent. We immediately send our ribs to it, and regularly turning them over, fry until golden brown. Add 50 gr. water. Stir again, close the lid and simmer for 5-10 minutes. Cut the garlic cloves in half. Pour another 50 gr. water, add salt and pepper, garlic and Bay leaf. Reduce the heat to minimum, cover with a lid and continue to simmer for another 20 minutes. These ribs are served with mashed potatoes, pasta and buckwheat. Bon appetit to all.
Recipe 5. Fried meat - Transcarpathian chops
Transcarpathian hostesses (this is in the very West of Ukraine) are simply sorceresses in the kitchen. Most likely, this is due to the territorial location of this area. There are literally side by side Hungary, Slovakia, Romania and Poland. The culture of these peoples has firmly entered the life of the Transcarpathians, and their cuisine - in the kitchens of the Transcarpathian housewives. Chops, the recipe of which I now offer you, I tried it there. And what I really liked was that the meat of this chop is so juicy and tasty that it just melts in your mouth. And his appearance is one charm. They call it in Hungarian “Kirantot Gush”, and when I asked for a translation, I got the answer “Just chops.” Although literally it sounds like fried meat.
Ingredients:
Pork - 700 gr.
Eggs - 3-5 pieces
Flour - put on a plate
Breadcrumbs - pour on a plate
salt and ground pepper- taste.
Cooking process. For this dish, they take pork karmalatka. Cut into pieces across the fibers 1 cm thick. Beat well with a wooden mallet, but not until the piece is transparent. The meat in the dish should be felt, just hammer blows make it more tender. Salt and pepper on both sides. Eggs are beaten into a plate, a little milk is added and beat well. Rusks for this purpose they take their homemade. Dry up white loaf and grind it up. The color of chops from homemade crackers is very beautiful. So, they first dip each piece of meat into a plate of flour and roll it on all sides. Then dipped in beaten eggs. Again in flour and eggs, and finally, in crackers. Send the meat to a frying pan with heated lard. There should be a lot of lard so that the chops swim in it. Fry on both sides until golden brown and transfer to a plate with paper towel. When all the chops are fried, put them on a baking sheet with heated lard and send them to an oven preheated to 170 degrees. There they reach another 10 minutes. The result is fluffy and beautiful chops. Delicious.
As my friend shared with me, her mother always cooked such chops on the bones, and according to her, it is even tastier. Try it, cook it - deliciousness and beauty. All Bon appetit and good health.
Do not overcook the meat as it will become tough and tasteless.
No need to salt the meat in advance, because it will release all its juices
Never overturn meat.
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IN fried prepare dishes from beef, veal, lamb, goat meat and pork. Apply the following ways frying: the main way, in deep fat, over coals or in an electric grill, in devices with infrared emitters. The meat is fried in large portioned pieces, small and chopped.
For frying, such parts of meat are used that contain delicate connective tissue and unstable collagen. When frying such parts, collagen has time to turn into glutin and provides softening of meat tissues. In veal, pork, lamb and goat, the collagen is less stable than in beef, so almost all parts of them are used for frying.
During frying, a fried crust is formed on the surface, consisting of organic compounds that give the fried meat a special taste and aroma. Many organic compounds crusts have an exciting effect on digestive organs, thereby increasing the digestibility of food. The meat is fried in natural and breaded form. Some meat products(brisket) is pre-boiled, then cooled, breaded and used for frying.
Meat dishes fried in large pieces. For frying meat in large pieces, meat weighing up to 1 ... 2 kg is used. The pulp of the shoulder blade is rolled up and bandaged, the brisket is fried together with the costal bones, they are removed after roasting. When frying on the surface of the meat, it quickly forms golden brown during this time, the meat inside is not fried. In order for the roasting process to take place evenly, large pieces of meat are fried at moderate heat in an oven. The meat is rubbed with salt and pepper, placed on a heated baking sheet with fat so that the pieces of meat do not touch each other with an interval of at least 5 cm, and fried on all sides until a crust appears. When pieces of meat are packed closely, a significant decrease in the temperature of the fat occurs, so a crust does not form for a long time, a lot of juice flows out and the meat turns out to be juicy. The fried meat is placed in an oven and roasted at a temperature of 160 ... 180 ° C, while every Yu ... 15 minutes it is turned over and watered with the juice and fat flowing from it. The readiness of the meat is determined by the elasticity of the meat and the juice released from the puncture with a chef's needle. The frying time depends on the size of the pieces, the type of meat, the degree of roasting and ranges from 40 minutes to 1 hour 40 minutes. Before release, the meat is cut across the fibers into portioned pieces of 1 ... 3 pieces. per serving (yield: 50, 75 or 100 g).
Beef, fried large piece(roast beef). Beef (tenderloin, thick and thin edges) is cleaned with a large piece weighing 1 ... 2.5 kg, rubbed with salt and pepper, put on a baking sheet heated with fat. Fry over high heat until a crispy crust forms, then put in an oven and continue to fry at a temperature of 160 ... 170 ° C. During frying, the meat is periodically turned over and poured over with the secreted juice and fat. Roast beef can be fried to three degrees of readiness: with blood (the meat is fried until a crispy crust forms), semi-roasted (meat is pinkish inside to the center) and fried (meat is gray inside). The degree of doneness is judged by the elasticity of the meat: roast beef with blood is very springy, half-done is weaker, fully fried has almost no elasticity. Ready roast beef is cut into portions of 2-3 pieces. The juice remaining after frying on a baking sheet is evaporated, the fat is drained, a small amount of broth is poured, boiled and filtered. The resulting meat juice is used for the release of meat. When vacationing for portion dish or a plate is laid with bouquets complicated side dish, consisting of 3 ... 4 types of vegetables, planed horseradish, put chopped meat next to it, pour it with meat juice. French fries or fried potatoes can be used as a side dish.
Meat dishes fried in natural portions.
Portioned natural pieces of meat are fried with a small amount fat (5 ... 10% of the mass of meat) on a stove or electric frying pan. Sprinkle prepared portioned pieces with salt and pepper, place on a baking sheet with fat heated to 170 ... 180 ° C. After the formation of a crispy crust on one side, the meat is turned over, fried until cooked and a crust forms on the other side. Losses during roasting meat with natural portioned pieces are 37%. The meat is fried just before serving in order to preserve its taste and smell. natural fried foods released with a simple or complex garnish. The meat is poured with meat juice, butter or sauce. Meat yield is 50, 75 or 100 g.
Steak. The prepared semi-finished product is sprinkled with salt and pepper, put in a pan heated with fat, and fried on both sides for about 15 minutes until the desired degree of readiness: with blood, half-fried or fried.
When on vacation, fried potatoes or french fries or a complex side dish of 3 ... 4 types of vegetables, planed horseradish are placed on a portioned dish or plate, a steak is placed next to it, poured with meat juice, green butter can be put on top.
Meat dishes, fried small pieces. For frying in small pieces, use the tenderloin, thick and thin edges, the inner and upper parts of the hind leg. The chopped meat is placed in a layer of 1 ... 1.5 cm on a well-heated pan with fat and fried at high heat, stirring with a chef's fork or spatula. You can not lay the meat in a thick layer, since a crispy crust does not form immediately, while a lot of juice is released from the meat, and the pieces of meat become dry and rough.
Beef stroganoff. Beef 162, onion 43, margarine 10, wheat flour 5, sour cream 30, ketchup 4, garnish 150. Yield: 300.
The meat, cut into sticks 30-40 mm long, is placed in a well-heated frying pan with fat, sprinkled with salt, pepper and quickly fried for 3-5 minutes, while the meat is mixed. The fried meat is combined with browned onions, poured sour cream sauce, add ketchup and bring to a boil.
When on holiday, beef stroganoff is placed in a lamb or in a portioned pan, sprinkled with chopped parsley, potatoes fried from boiled are served separately in a lamb. When cooking in in large numbers released on a plate. Boiled, fried, french fries are used as a side dish.
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