Instant goulash
We take 350 grams of frozen beef, defrost in the microwave, while the buckwheat is washed. During this time the electric kettle has time to boil. Fill buckwheat, for 10 minutes put in a microwave oven, at full capacity. We take the onion, clean and shred the onion, while the frying pan is heated, and pour the onion into a frying pan. Onions are fried in a frying pan and on a large grater we rub carrots, sometimes sweet peppers can be added to it. Carrots pour into a frying pan to the onions.
While vegetables are fried over a large fire, they are constantly mixed, cut across the fibers and strips meat. We spread it to vegetables, in small portions, so that the meat does not give juice and has time to scald, then there will be no foam. Everything is constantly mixed. We add a teaspoon with a slide of tomato paste, dill. Add parsley, salt and pepper, stir and add 1 tablespoon of flour, quickly fry, pour in a glass of cold water, stir to prevent lumps. After a few minutes, the sauce is boiling, we remove the frying pan from the plate, and at that time buckwheat was cooked in the microwave. All goulash is ready. The meat turned acutely and soft, you can use different herbs.
A man needs to be fed with meat and most men agree with this, unless they are vegetarians. You can cook many dishes from the same piece of meat. Unfortunately, after work there is no time for different delights, so you need to cook simply and quickly. We offer simple dishes of meat that do not require special skills and skills.
Meat in batter
Ingredients: 300 grams of pork, garlic, pepper, salt to taste, 3 tablespoons of flour.
Ingredients for batter: 1 or 2 eggs, 3 tablespoons of flour, 2 tablespoons of sour cream, ½ cup of milk. All well mixed, to make the dough a little liquid, about as thick as pancakes.
Preparation. We cut the meat across the fibers, we beat off, salted, peppered, roll in grated garlic, turn into small tubes. Dip them in batter and fry in vegetable hot oil.
Meat under the hat
Ingredients: 3 tablespoons vegetable oil, 500 grams of meat, medium onion, 3 tablespoons mayonnaise, basil, pepper, salt to taste.
Preparation. Low-fat meat (veal, young beef or pork), we rinse under cold water, let it drain off and cut into pieces, it is better to cut across the fibers. As thin as possible, we can salve, add spices. On both sides, fry until almost ready, that a little crust formed, but the meat was a bit harsh, not completely finished.
Fry in a large frying pan with a removable handle or without a handle, this is to ensure that before you send the dishes into the oven, you do not have to shift from the pan to another dish.
On one side of the resulting chop we put a golden toast, cut with strips or rings, grease with mayonnaise and sprinkle with grated cheese. If desired, between cheese and onions, add a small circle of tomato, a few chopped mushrooms, or something delicious, it all depends on your imagination, and because there is at the moment in the refrigerator.
Top with cheese, make such a cheese cap, "stuffing" in this way, will not be visible, and will be for home surprise. This can be done if the meat we do not take off the pan, you just need to grate the cheese in advance and make the filling. But you do not need to delay the whole process of sprinkling cheese, meat, taken from the fire should not have time to absorb all the oil and have time to cool down. Then the meat returns to the fire and is brought to the oven until cooked. It will take 10 or 15 minutes at a temperature of 100 or 150 degrees.
Cutlets from chopped beef
Ingredients: 200 grams of kidney fat, 800 grams of beef pulp, 1/3 cup of milk, 3 slices of white bread, 2 eggs, 100 grams of butter, a glass of breadcrumbs, pepper, salt to taste.
Preparation. Prepared lard and meat let's go through the meat grinder. In butter, fry the chopped onion, add it to the stuffing, pepper, salt and let it pass again through the meat grinder. We add bread, soaked in milk, pour the milk and we'll mince the minced meat to a lush mass.
Lay out the mincemeat on the cutting board, moistened with water, divide into small pieces. With the help of a knife, we make in the flat cakes small indentations in the middle. In each cavity we put the melted butter or on a teaspoon of broth. The edges of the cake wrapped in an envelope and give the shape of cutlets.
We roll cutlets in eggs and breadcrumbs, then fry in a frying pan with butter. First fry wrapped side down. We will determine the readiness of the cutlet if we press it with a knife. If the juice is light, then it's cooked. To cutlets serve vegetables, mashed potatoes, fried potatoes or braised cabbage. Delicious cutlets are obtained, if instead of bread we add raw vegetables, for example, onions, carrots.
Meat in apple puree
Ingredients: 500 grams of any meat (better than young pork), 1 or 2 sour apples, pepper, sugar, salt to taste.
Ingredients for mashed potatoes: a glass of cranberries, 2 apples, sugar.
Preparation. Take pork without bone or pork tenderloin cut into pieces, grams of 100 or 150 each, rectangular shape. In the middle of each piece we will make a deep incision, cut the meat more than 2/3 of the depth of the slice. Then open the resulting halves and in this incision we put the finely chopped apples, first mix the apples with sugar, then fold the halves together. So that they can keep, pierce their skewers or tie a string. A little salted, peppered, spices do not use, do not forget at the same time that the main taste of meat will not come from seasonings and peppers, but from apples.
Pieces of meat that are filled with apples, we put on a baking tray, which is pre-oiled and baked in the oven. It takes about 30 or 40 minutes, it all depends on the quality of the meat and its age. If the meat is overdried, it is poured with juice from apples or simply rolls pieces of meat in juice from apples.
When the meat is covered with a crust, pull out skewers or threads that bind both of its halves, cut the meat into rectangular pieces with slices and cranberry-apple puree, and then for another 10 minutes we will send it to the oven.
Take into account that while the meat is baked, delicious smells begin to creep around the house, which will lead to the appearance in your kitchen of household members who will begin to assure you that the meat is ready. But do not listen to these words, that hot is not raw, and still keep the defense for 10 minutes. The best defense is an attack, so try to distract them from the smell of meat, ask your household to cover the table, or give some work for 10 minutes. kitchen do not go out, otherwise everything will be eaten, before the meat is pulled out of their ovens.
Now we know how to quickly cook the second course of meat. Try to use these simple recipes, we hope you like them. Bon Appetit!