/ / Cooking: Meat Dishes Recipes

Cooking: Meat Dishes Recipes

Pilaf in the village</ P>
  • 1 kg of mutton
  • 30 ml of vegetable oil
  • 3 onions
  • 3 carrots
  • 1 turnip
  • 4 stalks of celery
  • 50 g of butter
  • 1 clove of garlic
  • 1 orange
  • 100 grams of pearl barley
  • 150 ml of red wine
  • 500 ml broth


1.Krupa soak for 8-10 hours in 0.5 liters of water. Then drain the water, pour 1 liter of boiling water and cook the barley about an hour. 2. Cut the meat, roll in flour and fry in oil. Onions cut into half rings, carrots and turnips grate on a large grater. Each stalk of celery is cut lengthwise, then across - semicircles. Prepared vegetables add to meat, stew 10 minutes. 3. Peel the orange peel, squeeze the juice. To the meat with vegetables add a pearl barley, juice, orange peel and wine. 4. After 10 minutes season with salt and pepper, pour the broth, mix and 40 minutes to simmer under the lid, if necessary, pouring broth. 5. Finished dish, if desired, decorate with orange slices.

Cooking time: 90 min.

In one serving 620 kcal

Proteins-32 grams, fats-28 grams, carbohydrates-27 grams

Meatloaf with stuffing

  • 2 apples
  • Juice of 1 lemon
  • 1 kg pork ham
  • 125 g prunes
  • 1 table. Mustard spoon
  • 2 onions
  • 200 ml broth and white wine
  • 3 table. Spoons of red currant jam


Cut the apples into cubes, sprinkle with lemonJuice. 2. Pepper the meat and add salt. Put on the meat prunes and half of apples. Collapse the roll, bandage and cover with mustard on all sides. Bake for 90 minutes at 200 °. 3. Grind the onion and put the remaining apples to the meat. Pour broth and wine. After 15 minutes, turn off the oven and allow the roulette to cool. To the liquid left after baking, mix jam and serve as meat sauce.

Cooking time: 50 min.

In one serving 750 kcal

Proteins-67 g, fats-33 g, carbohydrates-35 g

Spicy chops

  • 4 calf chops
  • 2 table. Tablespoons olive oil
  • 1/2 lemon juice
  • 1 pinch of ground nutmeg
  • 600 g of grapes without pits
  • 1 pod of sweet pepper
  • 100 ml of port and cream


1.Chops sprinkle with lemon juice, sprinkle with nutmeg and fry in olive oil (4 mins on each side). Pepper pulp cut into strips, together with half the grapes add to the meat, stew 10 min. 2. Prepare the sauce. The remaining grapes to pass through a meat grinder and put out with port wine, cream and juice from roasting meat.

Cooking time: 40 min.

In one serving 645 kcal

Proteins - 63 g, fats - 23 grams, carbohydrates - 27 grams

Veal with "horns"

  • 350 g of veal pulp
  • 2 table. Spoons of flour
  • 1 teaspoonful. Spoon of dried marjoram
  • 1 onion
  • 2 pods of sweet pepper
  • 4 table. Tablespoons olive oil
  • 200 g of ham pasta
  • 120 ml of dry white wine
  • 2 table. Tablespoons of sour cream
  • salt


1. Cut the meat into strips. Mix the flour in a bowl with marjoram. Roll the meat in a prepared mixture and fry in half of the olive oil. Onion and pepper pulp grind, fry in the remaining olive oil (10 min). 2. "Horns" boil until cooked and discarded in a colander. 3. Pour the wine and 100 ml of water into the frying pan, where the veal was roasted, bring to a boil. Then add the vegetables, veal, sour cream, season to taste and stew for 10 minutes. "Horns" served with meat and sauce.

Cooking time: 60 min.

In one serving 645 kcal

Proteins-30 g, fats-24 g, carbohydrates-22 g

The main thing for meat dishes is garnish. To ensure that the garnish is always the best, fresh vegetables and even fruits in syrup are the most suitable for this. Experiment about this, believe me, you will succeed.

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