Meat stew with quince. Three recipes. Pork stew with quince

Quince is the most mysterious fruit of all well-known. It looks plain, hard as a stone, tart to the point of impossibility, but at the same time it has such a chic aroma that with its presence it can make the dish exquisitely aristocratic.

Entire gardens of this amazing fruit grow in the Caucasus and a dish - meat with quince, the recipe of which has ancient roots, is cooked there very often, especially in late autumn, when the fruits ripen. Traditionally, lamb is used for cooking, but this is optional. Quince goes well with pork, beef and meat of ducks, geese.

Meat stew with quince

Ingredients:

• 400 gr. pork or lamb
• 400 gr. quince
• 1 bulb
• vegetable oil
• salt, spices

Cooking method:

To cook quince stew, quince is washed, cut into slices, while removing the seed box. Vegetable oil is poured into a large frying pan, and when it is hot, quince slices are laid out. Quince is fried over high heat so that a pleasant golden crust forms on top, and in the middle it remains raw. In the process of frying, quince is salted and peppered.

If there is a lot of quince, then it is not necessary to put it all at the same time in the pan, otherwise it will give juice and not be fried. The quince fried in this way is set aside for a while.

The meat is divided into pieces, about 3-4 per serving, and fried in oil flavored with quince. The meat is fried until it is reddened, then it is put in a saucepan, salt and pepper are added. Then they fry the onion, cut into half rings, put it to the meat, add a little broth, water or wine - the liquid in which the meat will be stewed.

The meat is put on a slow fire and stewed until fully cooked, and only after that fried quince and spices are added to it to taste. Everything is covered with a lid and stewed for about 20 more minutes to cook the quince. Only with this order of laying the components of the dish, the quince will not be fermented.

Quince stuffed with meat

The original recipe is useful to make the family menu more varied, but it is so good that the dish can also be served on special occasions - on the festive table.

Ingredients:

• 4 things. quince
• 200 gr. veal for mince
• 100 gr. fatty ham
• veal broth
• 20 gr. butter
• 50 gr. white bread
• 1 st. a spoonful of flour
• 10 gr. lemon juice
• 1 hour mustard spoon
• 1 bulb
• 1 carrot
• 1 egg
• sugar, salt, spices

The number of products is calculated for 4 servings

Cooking method:

The quince is washed, peeled, the seeds and part of the pulp are removed to make a mold for minced meat. It is best to leave the walls about 1 centimeter thick.

The next step is the preparation of minced meat. Meat, onions, carrots, a piece of white bread, previously soaked, are passed through a meat grinder. Mustard, salt, pepper and lemon juice are added to the minced meat.

Quince is stuffed with this filling, butter is put on top and covered with a thin slice of ham so that it remains in its place during cooking, it is pinned with a toothpick.

The quince prepared in this way is placed in a saucepan and half filled with broth, after which it is covered with a lid and boiled over medium heat until tender. Then the quince is carefully laid out on a dish, and sauce is prepared from the broth for it.

The flour is diluted with water and poured into the broth, stirring. Whipped yolk is also sent there, salted, pepper, sugar, lemon juice are added. The sauce must be brought to a boil, stirring constantly so that it thickens slightly.

Quince is served on the table with this sauce, and boiled potatoes can be used as a side dish, it will not be superfluous to sprinkle everything with herbs.

Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tasted such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual exotic fruits. In this article, I will talk about five different cherry tomatoes that have the sweetest fruits of unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods, combined with spicy fried chicken and mushrooms, you get a very nutritious snack that is refreshed by sweet and sour grapes. The chicken fillet in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with a spark, use hot chili.

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Delicate chicken breast cutlets with champignons are easy to prepare according to this recipe with step by step photos. There is an opinion that it is difficult to cook juicy and tender cutlets from chicken breast, this is not so! Chicken meat contains practically no fat, which is why it is dry. But, if you add cream, white bread and mushrooms with onions to the chicken fillet, you get awesome tasty cutlets that both children and adults will like. In the mushroom season, try adding forest mushrooms to the minced meat.

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Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. Outside, the vegetable is covered with a light green peel, and in the cut it turned out to be pink flesh that looks exotic. It was decided, when cooking, to focus on the smell and taste of the vegetable, and make a traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat a light spring salad in winter.

Graceful perfection of radiant white flowers on tall stalks and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulbs. Few plants cause so much controversy. In some, eucharis bloom and delight completely effortlessly, in others for many years they do not release more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.

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We grow many vegetable and flower crops in seedlings, which allows us to get an earlier harvest. But it is very difficult to create ideal conditions: lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.

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Quince is not tasty to eat raw. However, the dishes with its use are very fragrant and amazing in taste. We offer the best meat recipes with quince.

In a cauldron, the meat is baked evenly and it turns out soft, thanks to the quince it acquires a special aroma and rich taste.

Onion - 1 pc.;

Potato - 2 pcs.;

Garlic - 3 cloves;

Lemon juice - 0.4 cups;

Water - 3 mugs;

Olive oil - 0.4 cups;

Quince - 3 fruits;

Pork - 1100 g;

Tomato puree - 1 cup.

Cooking:

1. Chop the onion. Pour olive oil into a cauldron. Place onion half rings. Chop the garlic cloves and add to the onion when it turns golden.

2. Cut the meat piece. Place the resulting large pieces in the form of straws in a cauldron. Hold until golden brown.

3. Sprinkle with salt and pepper. To fill with water. Add tomato puree.

4. Cut the quince. Chop potatoes. Send to the cauldron. Pour in lemon juice. Cover with a lid. Quince stew will be ready in an hour.

Dishes with quince and meat are always fragrant and tasty. To make the dish juicy, we suggest cooking in pots. Products will be saturated with juice, which is released during heat treatment, which will make the food especially tender and appetizing.

Ingredients:

Olive oil - 4 tbsp. spoons;

Red wine - 230 ml;

Red onion - 2 pcs.;

Lavrushka - 2 pcs.;

Garlic - 3 cloves;

Tomato paste - 2 tbsp. spoons;

Quince - 2 pcs.;

Tomatoes - 420 g;

Beef - 2 kg.

Cooking:

1. Chop garlic cloves. Fry in oil in a skillet.

2. Cut the quince. Add to skillet and fry. Chop the onion. Place in skillet. Roast. Put into pots.

3. Chop the beef. You should get large cubes. Divide into pots. Lay out chopped tomatoes. Fill with paste. Place lavrushka. Sprinkle with salt. Drizzle with wine and fill to the top with water.

4. Cover with a lid. Place in oven. Bake an hour. 180 degree mode.

In the multicooker, the products are evenly baked. Thanks to the device, you will spend time only preparing the components, and the multicooker will do the rest for you.

Ingredients:

Pork - 1100 g;

Quince - 4 fruits;

Sugar - 1.5 tbsp. spoons;

Water - 20 g;

Onion - 3 pcs.

Cooking:

1. Cut the meat piece into portions. Chop the onion. Half circles are required. Quince will be needed in slices. Cut out the middle.

2. Place onion half rings (half) in the bowl. A piece of quince. Sprinkle with sugar. Divide the meat pieces. Salt and pepper. Spray lightly with water.

3. Cover with onions. Place quince on top. Sprinkle with sugar. Salt.

4. Set the "Extinguishing" mode. Timer - 3 hours.

To make the dish tasty, choose the fruits of a yellow uniform color. There should be no dents or stains on the surface.

Uzbek pilaf with quince and meat

A fragrant and amazing dish that the whole family will enjoy.

Ingredients:

Vegetable oil - 240 ml;

Lamb - 1100 g;

Onions - 2 pcs.;

Spices;

Carrot - 1 pc.;

Quince - 2 pcs.;

Rice - 2 cups steamed.

Cooking:

1. Cut the meat into larger pieces. Pour oil into a cauldron. Heat up and pour over the meat pieces.

2. Chop the onion and send to the meat. Simmer until the onion is golden brown.

3. Boil water and pour into a cauldron. The meat should be completely covered with liquid. Put out a quarter of an hour.

4. Chop the carrot. Add to meat. Cut quince. Get the core. Place in a cauldron.

5. Add water as needed. Sprinkle with pepper. Soak for five minutes. Sprinkle rice grains. Sprinkle with salt.

6. Add water. The liquid should be two centimeters higher than the rice. Simmer until done.

Recipe from Stalik Khankishiev

At first glance, incongruous products turn into an amazing-tasting dish. Sweetish carrots, sour quince and salted meat make the dish incredibly juicy and melt in your mouth.

For cooking, use the meat of a castrated and always a young ram. In this case, the dish will not acquire an unpleasant aroma.

Ingredients:

Lamb shank - 4 pcs.;

Vegetable oil - 2 tbsp. spoons;

Juice from 0.5 lemon;

Carrot - 3 pcs.;

Garlic - 4 heads;

Quince - 4 pcs.;

Savory - 1 teaspoon;

Water - 1 l;

Zira - 1 teaspoon;

Sugar - 1 teaspoon.

Cooking:

1. Warm up the cauldron. Chop the carrot. You should get large cubes. Place in a cauldron. Fall asleep zira. Sprinkle with sugar. Fry in oil.

2. Lay out the drumsticks. Salt. Sprinkle with pepper. Add spices and peeled garlic cloves.

3. Fill with water. Cover with a lid. Cook for an hour and a half in the oven.

4. Cut the quince into slices. Pour in lemon juice. Lay in a layer in a cauldron. Cover with a lid and bake for half an hour.

Roast with prunes

The dish acquires a unique aroma and taste thanks to the perfect tandem of quince and prunes.

Ingredients:

Pork tenderloin - 550 g;

Prunes - 7 pcs.;

Quince - 1 pc.;

Carrot - 1 pc.;

Onion - 1 pc.;

Vegetable oil - 3 tbsp. spoons;

Ginger - 0.3 teaspoon of powder;

Apple juice - 125 ml.

Cooking:

1. Pork will be needed in bars. Sprinkle with salt and ginger. Pour in apple juice. Marinate. It will take an hour.

2. Cut out the middle of the quince. Cut into slices.

3. Peel and chop the carrots. Chop the onion.

4. Place the meat in a frying pan and fry. Move to container. Add quince to the pan and fry. Remove to container. Add prepared vegetables and fry.

5. Send the fried ingredients to a saucepan. Lay out the prunes. Sprinkle with salt. Add pepper. Pour marinade over meat. Cover with a lid and sweat for a quarter of an hour.

Quince stuffed with meat in the oven

Cooking meat with quince in the oven is very easy if you know the intricacies of cooking. We offer a proven and very successful option.

Ingredients:

Quince - 6 pcs.;

Potato - 6 pcs.;

Lamb meat - 550 g;

Coriander - 10 g;

Fat tail fat - 140 g;

Zira - 10 g;

Onion - 240 g.

Cooking:

1. Finely chop the meat piece. Finely chop fat tail fat.

2. Chop the onion. Peel potatoes.

3. Cut the top off the quince. Remove seeds and core. Scoop out a small amount of pulp.

4. Send the meat, part of the tail fat and onions to the meat grinder. Salt the resulting mass. Sprinkle with spices.

5. Place the filling in the quince. Good to tamp. Close with cut off top.

6. Put the remaining fat tail on the bottom of the mold. Place quince. Place potatoes between the blanks. Cover with a lid.

7. Send to bake in the oven. 180 degree mode. Time is an hour.

Quince is not tasty to eat raw. However, the dishes with its use are very fragrant and amazing in taste. We offer the best meat recipes with quince.

Meat stewed with quince in a cauldron

In a cauldron, the meat is baked evenly and it turns out soft, thanks to the quince it acquires a special aroma and rich taste.

Ingredients:

Pepper;
onion - 1 pc.;
potatoes - 2 pcs.;
salt;
garlic - 3 cloves;
lemon juice - 0.4 cups;
water - 3 cups;
olive oil - 0.4 cups;
quince - 3 fruits;
pork - 1100 g;
tomato puree - 1 cup.

Cooking:

1. Chop the onion. Pour olive oil into a cauldron. Place onion half rings. Chop the garlic cloves and add to the onion when it turns golden.
2. Cut the meat piece. Place the resulting large pieces in the form of straws in a cauldron. Hold until golden brown.
3. Sprinkle with salt and pepper. To fill with water. Add tomato puree.
4. Cut the quince. Chop potatoes. Send to the cauldron. Pour in lemon juice. Cover with a lid. Quince stew will be ready in an hour.

Step by step cooking in pots

Dishes with quince and meat are always fragrant and tasty. To make the dish juicy, we suggest cooking in pots. Products will be saturated with juice, which is released during heat treatment, which will make the food especially tender and appetizing.

Ingredients:

Olive oil - 4 tbsp. spoons;
red wine - 230 ml;
red onion - 2 pcs.;
lavrushka - 2 pcs.;
garlic - 3 cloves;
salt;
tomato paste - 2 tbsp. spoons;
quince - 2 pcs.;
tomatoes - 420 g;
beef - 2 kg.

Cooking:

1. Chop garlic cloves. Fry in oil in a skillet.
2. Cut the quince. Add to skillet and fry. Chop the onion. Place in skillet. Roast. Put into pots.
3. Chop the beef. You should get large cubes. Divide into pots. Lay out chopped tomatoes. Fill with paste. Place lavrushka. Sprinkle with salt. Drizzle with wine and fill to the top with water.
4. Cover with a lid. Place in oven. Bake an hour. 180 degree mode.

Cooking in a multicooker

In the multicooker, the products are evenly baked. Thanks to the device, you will spend time only preparing the components, and the multicooker will do the rest for you.

Ingredients:

Pork - 1100 g;
pepper;
quince - 4 fruits;
salt;
sugar - 1.5 tbsp. spoons;
water - 20 g;
onion - 3 pcs.

Cooking:

1. Cut the meat piece into portions. Chop the onion. Half circles are required. Quince will be needed in slices. Cut out the middle.
2. Place onion half rings (half) in the bowl. A piece of quince. Sprinkle with sugar. Divide the meat pieces. Salt and pepper. Spray lightly with water.
3. Cover with onions. Place quince on top. Sprinkle with sugar. Salt.
4. Set the "Extinguishing" mode. Timer - 3 hours.

To make the dish tasty, choose the fruits of a yellow uniform color. There should be no dents or stains on the surface.

Uzbek pilaf with quince and meat

A fragrant and amazing dish that the whole family will enjoy.

Ingredients:

Vegetable oil - 240 ml;
lamb - 1100 g;
water;
onions - 2 pcs.;
spices;
carrot - 1 pc.;
pepper;
quince - 2 pcs.;
salt;
rice - 2 cups steamed.

Cooking:

1. Cut the meat into larger pieces. Pour oil into a cauldron. Heat up and pour over the meat pieces.
2. Chop the onion and send to the meat. Simmer until the onion is golden brown.
3. Boil water and pour into a cauldron. The meat should be completely covered with liquid. Put out a quarter of an hour.
4. Chop the carrot. Add to meat. Cut quince. Get the core. Place in a cauldron.
5. Add water as needed. Sprinkle with pepper. Soak for five minutes. Sprinkle rice grains. Sprinkle with salt.
6. Add water. The liquid should be two centimeters higher than the rice. Simmer until done.

Recipe from Stalik Khankishiev

At first glance, incongruous products turn into an amazing-tasting dish. Sweetish carrots, sour quince and salted meat make the dish incredibly juicy and melt in your mouth.

For cooking, use the meat of a castrated and always a young ram. In this case, the dish will not acquire an unpleasant aroma.

Ingredients:

Lamb shank - 4 pcs.;
vegetable oil - 2 tbsp. spoons;
juice from 0.5 lemon;
carrot - 3 pcs.;
pepper;
garlic - 4 heads;
salt;
quince - 4 pcs.;
savory - 1 teaspoon;
water - 1 l;
zira - 1 teaspoon;
sugar - 1 teaspoon.

Cooking:

1. Warm up the cauldron. Chop the carrot. You should get large cubes. Place in a cauldron. Fall asleep zira. Sprinkle with sugar. Fry in oil.
2. Lay out the drumsticks. Salt. Sprinkle with pepper. Add spices and peeled garlic cloves.
3. Fill with water. Cover with a lid. Cook for an hour and a half in the oven.
4. Cut the quince into slices. Pour in lemon juice. Lay in a layer in a cauldron. Cover with a lid and bake for half an hour.

Roast with prunes

The dish acquires a unique aroma and taste thanks to the perfect tandem of quince and prunes.

Ingredients:

Pork tenderloin - 550 g;
prunes - 7 pcs.;
quince - 1 pc.;
pepper;
carrot - 1 pc.;
salt;
onion - 1 pc.;
vegetable oil - 3 tbsp. spoons;
ginger - 0.3 teaspoon of powder;
apple juice - 125 ml.

Cooking:

1. Pork will be needed in bars. Sprinkle with salt and ginger. Pour in apple juice. Marinate. It will take an hour.
2. Cut out the middle of the quince. Cut into slices.
3. Peel and chop the carrots. Chop the onion.
4. Place the meat in a frying pan and fry. Move to container. Add quince to the pan and fry. Remove to container. Add prepared vegetables and fry.
5. Send the fried ingredients to a saucepan. Lay out the prunes. Sprinkle with salt. Add pepper. Pour marinade over meat. Cover with a lid and sweat for a quarter of an hour.

Quince stuffed with meat in the oven

Cooking meat with quince in the oven is very easy if you know the intricacies of cooking. We offer a proven and very successful option.

Ingredients:

Quince - 6 pcs.;
salt;
potatoes - 6 pcs.;
lamb meat - 550 g;
coriander - 10 g;
tail fat - 140 g;
zira - 10 g;
onion - 240 g.

Cooking:

1. Finely chop the meat piece. Finely chop fat tail fat.
2. Chop the onion. Peel potatoes.
3. Cut the top off the quince. Remove seeds and core. Scoop out a small amount of pulp.
4. Send the meat, part of the tail fat and onions to the meat grinder. Salt the resulting mass. Sprinkle with spices.
5. Place the filling in the quince. Good to tamp. Close with cut off top.
6. Put the remaining fat tail on the bottom of the mold. Place quince. Place potatoes between the blanks. Cover with a lid.
7. Send to bake in the oven. 180 degree mode. Time is an hour.

Lamb with quince Cut lamb into small pieces, mix with onion, cut into half rings, pepper. Quince, peeled from the skin and seeds, cut into four parts. Stew meat with onions in a deep frying pan without a lid over medium heat for 10-15 minutes, without adding water and fat. Then...You will need: lamb pulp - 500 g, quince - 4 pcs., onion - 4 heads, ground black pepper, salt

Pork stewed with quince Cut the pork into cubes and fry on all sides in vegetable oil until golden brown. Transfer the meat to a saucepan, add a little water and simmer, covered, until half cooked. Onion cut into half rings and spa...Required: pork - 500 g, quince - 500 g, onion - 2 pcs., salt, pepper, spices, vegetable oil

Pilaf with quince Quince should be thoroughly washed, wiped dry, cut in half, cut out the core and ... put these halves on zirvak, 5 minutes before laying rice. In no case do not cut the peel - it contains enough ...Required: lamb, veal or beef - 1 kg, vegetable oil - 300 g, carrots - 800 g, onion - 150 g, quince - 400 g, rice - 900 g

Beef soup with quince Rinse the beef, cut off the tendons and films and cook at a low boil. Strain the boiled broth, cut the meat into pieces. Quince, without peeling, cut into pieces and cook separately with sugar. In a hot strained bu...You will need: beef - 250 g, water - 6 glasses, onion - 1 pc., ghee - 1 tbsp. spoon, potatoes - 2 pcs., quince - 3 pcs., sugar - 1 teaspoon, parsley - 1 bunch, ground black pepper - 1 pinch, salt to taste

Roast with quince Cut meat into slices, onion into rings. Mix meat with onions, adding chopped herbs, salt and pepper everything. Remove the core from the quince, cut it. Put a layer of meat in a deep container, then a layer of quince, add a little water, ...Required: lamb - 1/2 kg, quince - 1 kg, onion - 3 pcs., cilantro - 1 cup, salt, ground black pepper

Pork tenderloin with quince sauce Make cuts in a piece of meat and stuff it with slices of garlic. Mix the oil thoroughly with cinnamon, nutmeg, black pepper and salt. Lubricate the meat with the resulting mixture, put in a refractory dish along with onions, pour wine, ...You will need: pork tenderloin - 1 1/2 kg, quince - 500 g, chopped onion - 1 head, pickled chili - 5 pods, garlic - 5 cloves, vegetable oil - 2 tbsp. spoons, dry white wine - 2 cups, ground cinnamon - 1 teaspoon, grated nutmeg - 1/4 teaspoon, ...

Baked meat with quince and persimmon So, I marinated the beef in Dijonese for about a day (it was stored in a cold place). I cut persimmon and quince into slices, onion rings. I covered the baking dish with foil, laid a layer of onion rings. She put marinated beef on it, on top of ...You will need: Beef - 700 g, Half quince, 1 persimmon, 1 onion, Fresh sage, Sea salt - a pinch, Freshly ground black pepper, Dijonnaise or a mixture of olive oil and mustard

Meat with quince Cut the meat into pieces, at the rate of 3-4 pieces per serving. Cut off the meat. Put the meat in a pan with hot oil and fry. Pour the fried meat with hot water so that it covers it and simmer for about 1 hour. Peel the quince from the skin and core, cut into...Required: 1 kg of meat (loin), 700-800 g of quince, 2 pcs. onions, vegetable oil for frying, parsley or dill

Beef with pumpkin and quince Cut the meat into pieces and fry, remove from the pan. In it, fry the onion, add quince, finely chopped pumpkin, sugar, salt, herbs and nutmeg, pour the meat back in, add water and simmer for 2 hours.You will need: 0.5 kg of beef tenderloin, 20 ml of water, 50 g of quince, 150 g of pumpkin, 1 tsp of wine vinegar, sugar, salt, nutmeg, Provence herbs.

Meat stew with quince Beat the meat, cut into small pieces, put in a low saucepan and fry in hot oil. Pour the fried meat with hot water so that it only covers it, and simmer for about an hour. Peel the quince from the skin and core, cut into slices, put in ...You will need: Onion 1 head, Quince 400 g, Vegetable oil 4 tablespoons, Meat (pork or beef) 400 g, Salt, Ground pepper, Greens