Pilaf in the village
- 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
Cooking:
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. Onion cut into half rings, carrots and turnips grate on a large grater. Each stalk of celery is cut along, then across - semicircles. Prepared vegetables add to meat, stew 10 min. 3. Peel the orange peel, squeeze the juice. To the meat with vegetables, add pearl barley, juice, orange peel and wine. 4. After 10 minutes season with salt and pepper, pour in 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
Cooking:
Cut the apples into cubes, sprinkle with lemon juice. 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. Chop 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
Cooking:
1. Chop the sprinkles with lemon juice, sprinkle with nutmeg and fry in olive oil (4 minutes 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 grams, 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
Cooking:
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 the olive oil. Onion and pepper pulp grind, fry in the remaining olive oil (10 min). 2. "Horns" boil until ready and discarded in a colander. 3. Pour the wine and 100 ml of water into a frying pan, where veal was fried, 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 grams
The main thing for meat dishes is garnish. To garnish was always the best, most for this fit fresh vegetables and even fruits in syrup. Experiment on this, believe me, you will succeed.