Pork and beef dishes. Fried pork pieces with onions

19.11.2019

When asked how to stew pork and beef deliciously together? given by the author Gray the best answer is Well, since the cooking time for pork and beef is different, I propose to cook this dish like this -
Cut the beef into small pieces, beat each piece beforehand. Simply cut the pork without beating. Fry everything in a cauldron in oil until a pleasant color is obtained. After that, add not finely chopped onion with chunks of garlic (just do not crush the garlic with a grater). Add thyme or spices of your choice, black pepper.
Pour over water to cover the meat and simmer over low heat until tender. At this time, cut the potatoes into non-thick round pieces. Fry it in a deep fryer or in a bowl with thick walls in a large amount of oil. Fry the mushrooms in oil or fat, then the onion rings with a thickness equal to the thickness of the potatoes. Mix ready-made potatoes with onions, add paprika. When the meat becomes soft, pour the liquid from it into the pan, and in the meantime we throw our mushrooms into the meat. Add sour cream and sautéed flour to the meat slurry, pour all of this into our meat with mushrooms, simmer for 15 minutes.
Serve - put our potatoes on a plate, meat with mushrooms on top, pour sour cream sauce. The dish is very high in calories, but delicious, I guess) I just came up with a recipe)

Answer from Viable[guru]
It is impossible to simmer, the cooking time is different, but simmering on low heat turns out delicious, like jellied meat, only in own juice, take the brisket of beef, pork ears and shank, cut the meat into pieces, and then put the bones in the duck, the bones there, only on top, because they then need to be removed, but they are needed and simmer until half cooked, you don't need a lot of water ml 50-70, add the onion and carrots, when ready, look at the beef, remove the onion, carrots and bones, there salt spices, greens (as in jellied meat), and after 10 minutes = 15 extinguish the fire when it cools down to room temperature in the refrigerator, it turns out like a brawn, I put it in bottles (plastic) or in milk bags, it turns out like a sausage

Answer from For_liliy[guru]
but how can you stew pork and beef together, because they have different cooking times

Answer from Flush[expert]
Beef loves acid ( tomato paste or lemon juice) and bow. The softest part is the so-called kalachiki.
Cut the onion into half rings, simmer for 5 minutes in a cauldron, then put the meat cut into thin slices, fry it together with the onion for several minutes, stirring vigorously. Then pour HOT water, add the tomato, cover and simmer the beef for at least an hour and a half. After an hour, add salt, a few minutes before the spices are ready, a couple of tablespoons of lemon juice and a spoonful of sugar. In a half glass cold water dilute a couple of spoons of starch and pour in a thin stream into the sauce, stirring occasionally, bring to a boil and turn off. The beef will be the most tender! Still very delicious beef it turns out if instead of water we extinguish it in orange juice(you can from a tetrapak, I take the cheapest one), and at the end add fried ginger with garlic (fry literally one minute in oil)
For stewing pork, it is better to take the neck, it is the softest. Simmer in the same way as beef, only without tomato and less time - about an hour.

Answer from Zinaida[guru]
And why combine, if one needs to cook in different ways?

It is a great addition to many dishes. Today we will tell you in detail how to make goulash. Three types of meat will be used in the presented recipes.

Ingredients:

chicken fillet - 0.5 kg;
flour - 1 tbsp. spoon;
onion - 1 head;
sour cream - 2 tbsp. spoons;
carrots - 1 piece;
thyme - 1 pinch;
tomatoes - 3 pieces;
salt and red hot pepper- taste.

Preparation:

Rinse the fillets and cut into medium cubes. Add salt.
Grate the carrots on a coarse grater.
Cut the onion into medium cubes.
Fry the meat until golden brown.
Fry vegetables separately, add a little hot pepper to them.
Place the meat and fried vegetables in a thick-walled saucepan.
Grate the tomatoes on a coarse grater. The skin can be thrown away, but the pulp will soon come in handy.
Put a spoonful of flour in a hot dry frying pan and fry it until golden brown. Now add half a glass of purified water. Mix everything
Add tomato paste and sour cream to the flour. Mix everything and bring the gravy to a boil. Add some salt and thyme.
Pour the tomato gravy over the meat. Add half a glass of water there.
Reduce heat to low and simmer chicken goulash for about 15-20 minutes.
Chicken goulash is ready! Serve with noodles or rice. Enjoy your meal.

With dumplings

Ingredients:

refined sunflower oil- 1 tbsp. spoon;
wheat flour - 2 tbsp. spoons;
chicken legs - 2 pieces;
bay leaf - 1-2 pieces;
bacon - 0.1 kg;
pancake flour - 80 grams;
celery - 4 pieces;
beef fat - 40 grams;
leeks (feathers) - 2 pieces;
chicken broth (can be replaced with vegetable) - 0.6 l;
carrots - 2 pieces;
chives - 1 tbsp. spoon.

Preparation:

Choose a deep dish that you can use to bake the goulash in the oven. Lubricate it with sunflower oil.
Preheat the oven to 170 degrees and fry the legs in it on both sides (in a deep mold).
Pour half of the resulting fat into a saucepan. The rest of the fat in this recipe won't come in handy.
Place thinly sliced bacon, celery, leeks, and carrots in a saucepan (cut into thin half rings). Simmer this mixture for about half an hour.
Add to the form wheat flour and cook everything together for another 1-2 minutes.
Place the meat in a saucepan and bring the goulash to a boil.
Transfer this mixture to an oven dish. Cover the goulash with foil on top. Bake the dish for about an hour.
Now you can start sculpting dumplings. To do this, mix together the beef tallow, pancake flour, salt and chives. Add 2-3 tablespoons of water.
Knead the dough and make dumplings. 20-30 minutes before the goulash is ready, add the dumplings to it.
Cook until tender meat and soft dumplings.

Mushroom goulash (in a slow cooker)

Ingredients:

chicken fillet - 0.5 kg;
cream - 0.2 l;
onion - 1 head;
salt and sweet paprika to taste;
champignons - 0.3 kg;
refined oil - for frying;
flour - 1 tbsp. spoon.

Preparation:

Cut the chicken into long, thin strips. Add salt and paprika to it. Dip the meat strips in flour.
Cut the onion into half rings.
Rinse the mushrooms several times and remove the skin. Cut them into 2 or 4 pieces (depending on size).
Pour the refined oil into the bowl and set the "fry" mode. When the oil is hot, add the mushrooms.
After the mushrooms have juiced, salt them. Five minutes before the end of the mushroom frying, add the onion and chicken.
When the fillets are browned, pour in the cream. Now switch the appliance to the "extinguishing" mode.
The approximate cooking time for mushroom goulash is 65 minutes.

With potato

Ingredients:

chicken drumsticks (can be replaced with thighs) - 4 pieces;
salt - 1 tsp;
onion - 1 head;
cayenne pepper - 1 pinch;
potatoes - 0.8 kg;
chicken broth - 0.4 l;
fat - 0.15 kg;
cumin - 2 tsp;
red pepper (sweet) - 1 piece.

Preparation:

Rinse your shins and remove the skin from them. Add some cayenne pepper, salt and a pinch of cumin to the meat.
Fry the legs in a skillet until golden brown(3 minutes on each side).
Cut the bacon into very small pieces and place in a dry hot skillet.
Chop the onion and Bell pepper half rings. When the bacon is melted, place the onion and red pepper in the pan.
Cut the potatoes into wedges or cubes. Put it with the rest of the vegetables in the pan.
Sprinkle the entire contents of the skillet with cayenne pepper, salt and cumin. Cook everything together for about 10-15 minutes.
Transfer the legs and all the sautéed vegetables to a thick-walled saucepan.
Pour broth over everything and cook over low heat for about 30-40 minutes.

Classic beef goulash (multicooker)

Ingredients:

carrots - 2 pieces;
meat broth - 0.7 l;
flour - 3 tbsp. spoons;
beef (it must have a fat layer) - 1 kg;
tomatoes (large) - 7 pieces;
Bulgarian pepper - 2 pieces;
salt, paprika and herbs to taste;
bay leaf - 2 pieces;
onion - 3 heads.

Preparation:

Rinse the beef and cut into cubes.
Set the baking program on the appliance for 40 minutes.
Spread the fat side down on the beef. Then the fat will start to melt, and the beef will be fried in it. Do not close the cover.
Cut the onion and carrot into half rings. Transfer them to the beef, and close the lid. Do not forget to open the lid of the appliance from time to time and stir everything.
Cut the bell pepper into half rings or strips.
Rinse the tomatoes and grate them on a coarse grater. Throw away the skin, and transfer the gruel to the multicooker.
Add more bell pepper, salt, paprika and finely chopped herbs to the appliance. Select the "extinguishing" program, the required time is 2 hours.
Fill in everything meat broth(0.5 l). Mix everything and put bay leaves on top.
Fry the flour in a dry skillet, when it darkens, add the rest of the broth. Bring this mass to a thick consistency over low heat.
10 minutes before the end of stewing, pour the broth gravy into the goulash.
After completing the selected program, leave it to brew a little, after that you can serve the dish on the table.

In Georgian

Ingredients:

beef (pulp) - 0.5 kg;
garlic - 1 clove;
flour - 1 tbsp. spoon;
onion - 2 heads;
dry wine - 0.5 cups;
tomato paste - 3 tbsp. spoons;
salt and pepper to taste;
pickled cucumbers - 2 pieces.

Preparation:

Slice beef pulp small pieces. Fry it until golden brown in refined oil.
Add chopped onions. Fry everything together until the onions are soft, add salt and pepper during frying.
Sprinkle everything with flour.
Cut the cucumbers into small cubes.
Pour tomato paste over the beef. Add cucumbers and minced garlic to the skillet.
Pour in dry wine.
Fill everything with water and simmer the Georgian goulash over low heat for about 40-50 minutes.

With flour sauce

Ingredients:

beef - 0.5 kg;
sour cream - 1 tbsp. spoon;
onion - 1 head;
tomato paste - 1 tbsp spoon;
carrots - 1 piece;
salt and bay leaf to taste;
flour - 2 tbsp. spoons.

Preparation:

Chop the beef finely.
Chop the onion and grate the carrots.
Fry the meat, add vegetables to it.
Pour a glass of boiling water over everything. Set up a small fire and simmer the beef under closed lid about 40-50 minutes.
Add salt and some bay leaves. Leave the goulash to simmer for another 10-15 minutes.
Now let's make the gravy. To do this, mix the following ingredients in a deep bowl: a glass hot water, flour, sour cream and tomato paste. Mix the gravy until smooth and pour over the goulash.
Simmer the dish for about 10-15 minutes. Beef goulash with gravy is ready, serve with garnish. Enjoy your meal.

Hungarian recipe (with potatoes)

Ingredients:

tomato paste - 2 tbsp spoons;
potatoes - 1 kg;
onions (large heads) - 3 pieces;
tomatoes - 0.5 kg;
beef - 0.7 kg;
ground paprika - 1 tbsp. spoon;
garlic - 1 head;
Bulgarian pepper - 2 pieces;
chili pepper - 1 piece;
salt and fresh herbs- taste.

Preparation:

Cut the onion into half rings. Fry it in vegetable oil until soft.
Cut the beef into medium cubes and sauté in another skillet. Set the heat to high and quickly fry the meat until a delicious, dark brownish crust.
Add paprika to the onion.
Finely chop the garlic or crush with a press. Transfer it to the skillet, with the onions and paprika.
Now put the contents of both pans into a heavy-walled saucepan. Pour a glass of hot water over the goulash.
After 20 minutes, add the tomato paste, salt and spices to the saucepan. Set the fire to low and simmer the goulash on it for at least an hour.
Peel the potatoes and cut into medium cubes.
Cut the sweet bell pepper into long cubes.
Peel the tomatoes and cut them into large cubes.
After the beef is braised, you can add bell peppers, potatoes and tomatoes to it.
Chop the herbs and add them to the pot.
Make in hot pepper several cuts and put it in the goulash.
Simmer everything together for about 20 minutes.
Now pour a glass or two of boiled water into the mass. And leave to cook until the potatoes are soft.
Hungarian goulash is ready. Serve hot with fresh herbs.

Pork goulash with cabbage in the oven (with potatoes)

Such goulash will no longer be an addition to a side dish, but an independent hearty dish.

Ingredients:

pork - 0.5 kg;
juniper berries - 5 pieces;
potatoes - 0.6 kg;
bay leaf - 2-3 pieces;
sauerkraut - 0.5 kg;
paprika (ground) - 2 tbsp. spoons;
onion - 1 head;
black pepper (peas) - 5 pieces;
tomato juice - 0.5 l;
ground black pepper and salt to taste.

Preparation:

Fold the sauerkraut in cheesecloth and squeeze it out to remove excess moisture.
Rinse the pork and chop it into medium pieces.
Fry the meat in a hot skillet until tender. Pepper the pork slightly.
Cut the onion into small cubes and add it to the pork. Cook it all together for about a minute.
Take a deep baking sheet and transfer the meat to it. Add salt, black peppercorns, juniper berries, paprika and salt. Pour another 500 ml of tomato juice into the mold.
Fill everything on top boiled water... You need a little of it - half a glass.
Seal the baking sheet in foil and place the dish in the oven for half an hour.
Cut the potatoes into cubes or sticks.
Add to a baking sheet after 30 minutes sauerkraut and potatoes. Cover with foil and bake for another 40-50 minutes.
Arrange the finished goulash on plates.

Classic goulash with tomato sauce

Ingredients:

pork (pulp) - 0.7 kg;
caraway seeds - 1 tsp;
salt and ground pepper to taste;
zira - 1 pinch;
onions (onions) - 2 heads;
corn flour - 1 tbsp. spoon;
tomatoes (large) - 3-4 pieces;
sour cream - 0.1 kg;
paprika - 2 tbsp. spoons.

Preparation:

Cut the onion into large half rings. Fry it until soft over medium heat. In the process of frying, add cumin, cumin and ground paprika.
Cut the pork into cubes and transfer to the onion.
Add a glass of boiled water to the pan and simmer the pork over low heat until soft.
Skin the tomatoes and grind them in a blender or meat grinder.
Transfer the chopped tomatoes to the skillet.
When the pork is tender, transfer a spoon to it. corn flour and sour cream. Mix everything. Add a little salt to the dish and let it boil. If it looks thick, then dilute it with hot water.
Pork goulash with gravy is ready. Serve hot with a side dish.

In a slow cooker (with gravy)

Ingredients:

pork pulp - 0.5 kg;
tomato paste - 2-3 tbsp spoons;
carrots - 1 piece;
savory - 1 pinch;
water - 2 glasses;
onions - 1 head;
salt, pepper and suneli hops - to taste;
flour - 2 tbsp. spoons;
paprika - 1 tbsp. spoon.

Preparation:

Cut the pork into cubes or thin strips.
Set the cooking mode on the appliance for 25 minutes. Place the chopped pork, onion half rings and grated carrots inside. Add some salt and savory. It will improve the taste. Stir the entire contents several times during frying.
Pour in one and a half cups of boiled water. Add suneli hops, paprika and pepper.
Dissolve flour in half a glass and add this liquid to the meat. Select the "stew" program for 1 hour.

Every housewife loves to cook meat, since not a single feast is complete without this delicious and beloved dish. There are many cooking options meat dishes, but the stew is rightfully considered the most delicious and juicy. So, you need to start with the choice of meat. For example, beef should be chosen very carefully, paying attention to the color of the meat - it should be reddish and not pale. You should also pay attention to the fact that there are no yellowish streaks. They say that the meat is old and tough. It is better to take the sirloin, but you can also buy meat with bone, which is useful for cooking broth. When choosing pork, it is best to buy a neck. It is the softest and tastiest in dishes. In no case should you buy frozen meat, since after defrosting it loses its useful qualities.

Once the meat has been purchased, it should be prepared for cooking. Indeed, in essence, stewing meat consists of roasting and subsequent cooking. Let's start with the beef. There is one secret how to stew beef deliciously. To make the beef soft, you need to spread it with mustard and leave it for a couple of hours. After that, rinse the mustard with water, and cut the meat into portions, roll in flour and fry in highly heated fat. Cut the onion into half rings and add to the meat almost at the end of frying, make sure that the onion does not burn. After that, the meat should be transferred to a saucepan, pour over the remaining fat, add broth to cover the meat by about a centimeter. Beef loves acidity, so if you add tomato paste to the meat, its taste will significantly improve. Cover all this and simmer over low heat for about an hour and a half.

Stir or turn the meat occasionally during braising to avoid scorching. During the stewing, the sauce in which the meat is stewed evaporates, so you should periodically add water. You should not stew the meat for too long, it will fall apart. If stewed correctly, the meat will look beautiful and the sauce will be thick and aromatic. It should be remembered that salt should be added to meat one hour after the start of stewing, and spices and herbs should be added a few minutes before the end of stewing. Along with the spices, you can add a quarter cup of lemon juice and a teaspoon of sugar. This will give the meat a unique flavor. There is one more little secret how to stew meat deliciously: two tablespoons of starch should be diluted in a half glass of water and gently, slowly pour into the sauce. The meat will taste very tender and soft.

As one of the options, you can stew the beef not in broth, but in orange juice diluted with water in equal proportions. The meat has a very unusual and pleasant taste. At the end of stewing, it is good to add a couple of cloves of chopped garlic, fried with ginger to such meat (literally a couple of minutes). The aroma will be unique. You can serve such meat with a variety of side dishes and sauces. Very tasty to serve with beef stew sour cream sauce which is very simple and gives the meat even more delicate taste... Many housewives prefer to stew meat with potatoes, mushrooms or vegetables. Delicious dishes are also obtained. But in this case, the main thing is to observe the correct time for adding potatoes or vegetables to the meat, so that it does not happen that the potatoes with vegetables are already ready, and the meat has not yet been extinguished.

Cooking pork is not very different from cooking beef. There are several options for how to stew pork deliciously. It is much softer than beef, so it cooks faster. Before cooking, the meat must be thoroughly rinsed and cut into small cubes. Heat a frying pan with fat and fry the meat on it, which is previously rolled in breadcrumbs. You can marinate the pork in advance, then it will turn out even tastier. To do this, the meat should be pepper, salt and generously spread with mayonnaise. Leave it in this form for two to three hours. After the meat is fried, you need to transfer it to a saucepan. In the fat where the meat was fried, fry the onion and the Bulgarian pepper cut into small pieces. Transfer all this to a saucepan with meat, add bay leaves, pour over sour cream and simmer over low heat.

Pork is stewed for about an hour. A few minutes before the end of stewing, you can add finely chopped greens to the meat. It is very tasty to cook pork with prunes, previously soaked in water. But this option is not for everyone, because not everyone likes prunes. In general, a large number of delicious dishes can be prepared from pork. And yet stewed pork is the softest and most delicate in taste. Any side dish is suitable for stewed pork: potatoes, rice, pasta and a variety of cereals. Every housewife likes to cook meat and everyone has their own special recipes and little secrets. The most important thing in cooking meat is the end result. If the cooked dishes are praised by everyone vying with each other, then the time and products are well spent. There is no need to be afraid to experiment, only then can you achieve high mastery.

Men are very fond of meat. And this is not surprising, because fresh meat is a complete protein food that helps to keep the biceps and triceps in order. In addition, the reproduction of sex hormones, including testosterone, depends on the presence of protein in the body. It is this hubbub that is responsible for the sexual functions of a man, as well as for his physical condition and emotions.

It should be noted that we are not talking about sausages, all kinds of sausages, dumplings and other semi-finished products. These products will not bring any benefit to the body.

On the contrary, the regular use of "bachelor food" contributes to the development of diseases of the heart, blood vessels and the digestive system. Healthy meat for real men is fresh veal, beef, lamb, poultry and rabbit.

But to protein foods really brought benefit, it is better to serve them all kinds of vegetable salads, but not potatoes and pasta with bread. Not only meat, but vegetables and fruits are essential for men's health. Red and orange fruits are especially beneficial. They contain the antioxidant lycopene, which protects the male body from cancer. Therefore, regular use is very beneficial. ripe tomatoes, carrots, bell pepper... There is also a lot of lycopene in watermelons, rose hips and pomegranate.

Also, do not forget about green leafy salads and spicy herbs. They are a source of B vitamins and folate. These substances will give energy male body... Therefore, the ideal food for a real man is not only meat, but also vegetable salads, fruits, herbs. You can't do without fish and dry red wine.

Let's cook something "masculine" today. We will use proven recipes for meat dishes and salads. You can add them to the diet of your beloved men. Believe me, they will appreciate your concern. So, for starters, let's prepare the most masculine dish:

Classic steak

Generally, correct preparation steak is an art that has its own secrets. First, the meat is cooked over very high heat (180 - 200 degrees). At high heat, the meat retains its juice. Then it is fried over a lower heat to fry to the required degree. This way, the meat remains cooked and, in
juicy too.

For a steak we need: 1 kg of fresh beef. Spices: thyme, rosemary, grated horseradish, mustard, salt, vegetable oil.

How to cook:

Finely chop the herbs, salt, leave on a cutting board. Cut the meat into portioned pieces necessarily along the fibers, 2 cm thick. It is better to make portioned pieces of meat large (2-3). Grease the pieces with oil and roll on the board with herbs on both sides.

Heat quite a bit of vegetable oil in a frying pan (0.5 tsp), put the meat. Cook on both sides. Fry quickly for a bloody steak. Frying longer and lowering the heat will result in more fried.

Now place the steaks on a platter and let them "rest" for a few minutes. Cutting into slices is not recommended right away, as the juice will leak out and the steak will be dry.

Now put some horseradish, mustard and a serving of steak on a plate. Serve to the table. It is good to serve this dish with slices of ripe tomatoes, lettuce, rings of red pepper and fresh onions. A glass of dry red wine will be a great addition.

Pork stew

Now let's make a roast pork dish. The meat turns out to be juicy, soft, slightly spicy in taste. Garlic mayonnaise sauce will add spice.
We need: 1 kg of non-fatty pork, 1 lemon or vinegar... 1 large onion. We also need spices: 1 tbsp. l. seasonings for fried meat, black and red ground pepper, salt.

For the sauce, prepare mayonnaise, 2-3 cloves of garlic, fresh cilantro, parsley and dill.

How to cook:

First, marinate the meat for 2-3 hours. To do this, cut it into small pieces, 2-3 cm wide. Now cut the onion into rings. Mix spices and salt in a bowl. Dip each piece of pork in lemon juice or vinegar, sprinkle generously with spices. Put a layer of onion in a deep bowl, meat on top, then onion again.

After that, in a cauldron or stewpan, heat vegetable oil(approx. 1 cm from the bottom of the pan). Remove the onion from the meat, put in successively in very hot oil. Fry over high heat on all sides for 1-2 minutes. each side.

When the meat is slightly browned, put the remaining onion in the cauldron and cook, stirring constantly over medium heat for 5-10 minutes. Then, reduce heat even more and fry until tender.

While the roast is cooking, combine the mayonnaise, crushed garlic, and finely chopped herbs. Transfer the finished roast to plates, pour a little sauce, serve.

And finally, let's prepare a salad that is perfect for our roast.

Vegetable salad

We need products: half a fork of fresh cabbage, 3 ripe tomatoes, 1 green radish, 1 small onion, 1 carrot, dill, parsley, salt, black pepper, a pinch of sugar, 1 tsp. 6% apple cider vinegar, olive oil.

How to cook:

Peel and wash vegetables. Finely chop the cabbage, salt, wrinkle with your hands. Grate the carrots and radish on a coarse grater, cut the onion into thin half rings, the tomatoes into thin circles. Chop the greens finely.

Put vegetables in a salad bowl, salt, pepper, add sugar, vinegar, pour olive oil, stir. Great side dish ready for roast. Bon Appetit!

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Every family has own recipe of this cult dish, but today I want to tell you how to prepare Olivier salad with beef - the way they do it in our family. You'll like it!

Popular and very tasty dish from meat baked with potatoes under a beautiful crust of melted cheese. French meat with potatoes is a must try!

The name of this recipe is to some extent conditional - French chops are the most ordinary chops, just baked with cheese. TO French cuisine- no relation. But the main thing is that it’s delicious!

Filled pork rolls I make with pickled cucumbers... But I am sure that you can use any filling: fresh vegetables or just some sauce. The main thing is to master basic recipe... I share!

Meatloaf with egg is very original appetizer, which is suitable for both the festive table and everyday. It is easy to prepare, the dish looks attractive and tastes delicious.

A wonderful New Year's snack can be prepared from slices and vegetables. It is not necessary to bake, fry or insist. Just take the finished products and lay them in a herringbone shape. Simple, fast, beautiful and tasty!

Stuffed leg of lamb can be a great main dish for you both on a festive table and at an everyday family dinner. It is stuffed with mushrooms.

The recipe for making veal goulash for the New Year's table. Everyone who loves Tasty food, will be very happy with such a dish.

Pork chops in batter go well with mashed potatoes... They can also be used in sandwiches, they go well with fresh herbs and vegetables.

How to make chops in a pan fast, simple and tasty? Women all over the world have been asking these questions for more than one century. The answer is in this recipe with step by step photos the whole process!

Veal schnitzel is a traditional Austrian dish. It is from veal that the famous Viennese schnitzel is prepared. So let's cook in today the best traditions Austrian cuisine! :)

Pastry beef is a tricky English dish, but well worth it. Personally, I cook this dish only for celebrations; on a typical day, cooking beef in dough is too troublesome.

Meat in mustard sauce- my most favorite dish... I recommend to cook it from good pork tenderloin- then you will have a real delight, worthy of the most dear guests.

Recipe for assorted sandwiches - preparation holiday snack from vegetables, mushrooms and sausages. Will decorate any festive table.