Stuffed meat dishes. Baked meat stuffed with vegetables

24.01.2021

For this stuffed beef recipe you will need:
60 gr champignons
300 gr beef
60 g goose liver
60 grams of rice
Half an egg
Ground black pepper
40 grams of fat
Salt
Marjoram
Cooking Stuffed Beef:
Chicken or goose liver, peeled mushrooms, must be cut into small pieces and fried in fat. Then put salt and spices, ground pepper and marjoram, stew everything a little. Then fry the rice in fat, fill it with a suitable amount of water, put salt on it and simmer under the lid, or even better - in the oven.

Then, goose liver, mushrooms and an egg must be added to the ready-made rice. Then you need to cut the meat, beat it off, stuff with the mixture. Then we wrap the meat in a roll, tie it with a thread and put it in a saucepan with the remaining fat. The meat must be fried on each side. After that, the roll can be closed with a lid, extinguished for 20 minutes. The stuffed meat is ready. You can serve such a dish with a vegetable side dish.

Beef stuffed with garlic.

Ingredients:

Beef - 125 gr

Garlic - 14 gr

Onions - 25 gr

Melted butter - 20 gr

Parsley to taste

Pieces of beef must be beaten off well. After that, you need to finely chop the garlic, chop onion, then put on beef, add pepper and salt to taste, roll up and fry in a hot pan with butter until tender. You can serve such meat with deep-fried potatoes. Drizzle with either oil or sauce, garnish with sprigs of herbs.

Beef stuffed with nuts and mushrooms.

This dish most resembles beef rolls, stuffed with mushrooms and nuts.

Foods that will be useful to you for this dish:

Beef - 1 kilogram

2 tablespoons of nuts

200 gr mushrooms

4 tablespoons red wine

1 liter of meat broth

1 tablespoon wheat flour

Rosemary - 1 piece

4 cloves of garlic

2 tablespoons butter

pepper and salt

Preparation:

Cut the mushrooms into slices, sauté a little in oil and add to the nuts and rosemary. Stir everything.

After that, cut the meat into portions, season with salt and pepper, beat off.

Then, in the middle of each piece of meat, you need to put the ready-made mushroom mass.

Then you need to roll up the meat with a roll and tie everything with twine.

Then the rolls are fried until a perfect crust appears. After that, all the rolls are placed on a baking sheet, greased with oil or fat. In the oven, the meat is baked until tender.

After that, the broth must be combined with wine, garlic, passed through a press. It is necessary to evenly introduce flour into this liquid, which has been sautéed in oil in advance. It is necessary to cook such a sauce until it thickens.

When serving, beef is poured with this sauce.

Stuffed beef with cheese and bell pepper

When served, such rolls look great on the table, and the taste is divine. In general, try to cook it yourself.

What products will be useful to you:

So the ingredients:

Beef - 1.5 kilograms

50 gr cheese

2 tablespoons milk

2 tablespoons butter

Bulgarian pepper multicolored - 2 pieces

Salt - a teaspoon

Preparation:

So, first, the meat must be cut from the 1st side in the form of a book. After that, the meat must be beaten off, salt and pepper. Then we mix eggs and milk, fry in the form of a narrow omelet. The omelet must be placed on the meat. On top of the omelet, you need to put the Bulgarian red pepper, cut into a wide slice. Later, you need to place a slice of cheese on the pepper and cover with a slice of pepper, now green. Then it is necessary to stab the edges so that the inside does not leak out. Melt the butter in a skillet, and later fry the meat very quickly over high heat. Then preheat the oven to 170 degrees and hold it there for about half an hour.

Beef stuffed with egg

Beef - 1500 gr

Egg - 5 pieces

Salt and pepper

Vegetable garnish - 150 gr

Making stuffed beef:

It is necessary to take a neat piece of meat per kilogram and a half, trim. Then you need to make a cut along the fibers with a very sharp and long knife, expand it with your fingers. Pepper and salt the meat from the inside, put about 5 hard-boiled eggs in the incision, and prick the seam with a skewer or toothpick. On top, the meat also needs to be salted, grated with red pepper, fry on each side in a pan until it works golden brown... If you have very tough meat, then pour it over with broth and stew. After that, the meat is cooled under a press - so it will be cut into beautiful slices. Cut into half a centimeter slices. Such meat is served with seasonal vegetables - boiled prunes, pickled apples, with vegetable salads.

You can decorate the dish with herbs.

Beef stuffed with celery and nuts

Products you need:

Pitted olives - 60 gr

Beef - 800 gr

1-2 radishes

Bay leaf

3 cloves of garlic

4 tablespoons tomato sauce

2 tablespoons vegetable oil

1 teaspoon thyme

Half a bunch of lettuce

Salt and pepper

In order to cook minced meat, you need:

100 gr cream cheese

100 grams of celery

100 grams of cheddar cheese

1 celery root

2 tablespoons of peanuts

How to cook beef stuffed with celery and nuts

It is necessary to rinse the celery, cut its trunk into pieces of about 5 cm. Then grate the celery root and cheese on a medium grater and stir. Then you need to add raisins, peanuts, crushed in advance, and mix.

After that, the meat is washed, cut into several pieces, and fried in vegetable oil. As the meat cools, it will be necessary to make an incision in each piece, fill it with minced meat, fix the edges with skewers or toothpicks. Later, the meat is laid out in a mold previously greased with oil, a bay leaf is placed in the mold and tomato sauce, garlic, and baked in the oven until tender.

As soon as the meat is ready, it is necessary to put it on a dish lined with lettuce leaves. Sprinkle stuffed beef meat with radishes, olives, herbs.

The main requirement for cooking stuffed meat- choose the right piece of "marble" pulp, without veins, with a small amount of evenly distributed fat.

First, five tips on how to choose the right meat:

The first tip is a market, not a store. Meat is not yogurt or biscuits, its purchase should not be allowed to take its course. You can buy good quality meat only on the market. Only there you can protect yourself from the various tricks that supermarkets use, creating the appearance of the freshness of the products.

Second tip - study the color. The color of the meat is the main sign of freshness along with the smell. Good beef has a confident red color, pork is pinkish, veal is also pink, but darker, lamb resembles beef, but even richer.

Third. We examine the surface. Dried meat with a thin, pale pink or pale red crust is considered normal if it is uniform in color. If it has spots of different colors - beware. Good meat cannot be slimy; if you touch it with your hand, there should be no traces left.

Fourth. When determining the quality of meat, the smell will be a faithful adviser. Sniff. The subtle smell should prompt you to immediately prepare a delicious steak or chops. You should not hope that the heat treatment will remove the unpleasant smell - the taste of spoiled, bad-smelling meat may not be entirely pleasant.

And the fifth and last piece of advice is to do a bouncy test. Fresh meat should spring, if you press on it with your finger - the fossa is immediately smoothed out.

Stuffed meat - food preparation

Stuffed Meat - Preparing Cookware

As a rule, stuffed meat is cooked in the oven, often the recipe involves the use of foil. It is advisable to use cast iron, earthenware or enamel dishes. Do not use aluminum pans - the meat can burn on a thin bottom. Modern heat-resistant glass braziers are perfect for these purposes.

Recipe 1: Beef Chest with Champignons and White Wine

You can come to a real "veal" delight from this dish. Choose a large and thick piece of beef pulp. Beef recipes differ in that the meat is difficult to soften. In our case, we first stew it, and then put it in the oven for baking.

Ingredients: whole piece of beef (1 kg), white wine, mushrooms (champignons or porcini, 500 gr.), onion (1 pc.), carrots (1 pc.), olives, oil (30 gr.), pepper, salt, red sauce ...

Cooking method

Fry the meat in a piece along with carrots and onions, cover with white wine and red sauce so as to cover it completely. Simmer for 30 minutes. Cut off the lid from the chilled piece - a flat layer of meat, so that the walls and the bottom of the chest remain.

Saute mushrooms in butter. We form the contents of the chest - ¾ meat, cut into pieces, sautéed champignons or porcini mushrooms, chopped olives, meat mouth sauce, salt, pepper, mix thoroughly. We fill the inside of the chest with minced meat and close it with our lid. Sprinkle with grated cheese, drizzle with butter and bake. Our little chest is a real gem in the culinary arts.

Recipe 2: Stuffed Pork with Nuts and Oranges

This is a chic dish at a festive table or a dinner party, real royal recipe... Who can refuse sweet and sour pork with nuts, cooked with great love? Be patient, you have to tinker a little.

Ingredients: a large piece of pork (1 kg.), 1 orange, nuts (3 tbsp. l.), garlic (2-3 cloves), a bunch of parsley or basil, vegetable oil, salt, pepper, soy sauce(2 tablespoons), honey (2 tablespoons).

Cooking method

Rinse the meat, dry it, rub from all ends with salt and pepper. We make a large incision on the side, practically cut all the meat, leaving the edges. We open it like a book. Put the filling on the half: chopped nuts, herbs, garlic, vegetable oil. We level the surface of the filling and close it with a second layer of meat, tie it tightly with thread, put it in foil, wrap it up and set it to bake.

Syrup: separate the zest from a small orange, three on a fine grater, squeeze the juice. Add zest, honey, ginger, soy sauce to the juice, put on high heat, boil until thickened. Unfold the meat, coat with syrup, wrap it up again and bake in the oven for another 5-10 minutes.

Original, unusual and tasty!

Recipe 3: Pork neck with apples, baked in foil

The pork neck is a real hit among amateurs fried meat or kebabs. In our case, this is the ideal basis for the most juicy and mouth-watering baked stuffed dish. Applesauce will give him delicate taste and will turn from ordinary roast pork into real exquisite dish for gourmets.

Ingredients: pork neck (800 gr.), apples (2-3), crackers (0.5 cups), onions (2 pcs.), pepper, vegetable oil, lemon juice, bay leaf, black peppercorns.

Cooking method

We cut the neck with a layer of the same thickness. Spray lemon juice and vegetable oil, sprinkle with pepper, salt and rub in meat with your hands. Fry the onion in small cubes in vegetable oil until browning, cut the apples into cubes or three on a grater and add to the onion. We pass for a few minutes. Remove the pan from heat, add crackers, salt, pepper, mix. This is our filling.

We cool her down to room temperature... Put the filling on the spread meat and wrap the meat in a roll, tie with a thread. In order for the meat to be completely wrapped in foil, fold two pieces of foil crosswise and grease the top sheet with oil. We spread the meat, on it a bay leaf, peppercorns, wrap and put in a well-heated oven. Important! Wrap the meat so that the juice has no chance to leak out, then our meat will become juicy and soft. We bake for more than an hour, about 80 minutes.

- For the preparation of stuffed meat, a large amount of spices are taken, since they are mainly used large chunks... Ideally, if you marinate the meat overnight and leave it in the refrigerator for several hours, it will evenly salt and absorb the aromas of herbs and spices.

- Do not spare the foil for meat. Wrap it so that the juice stays inside, this will make the dish more juicy and tender. If you want to brown it, open it under the grill for 15 minutes.

The main requirement when cooking stuffed meat is to choose the right large piece of "marble" pulp, without veins, with a small amount of evenly distributed fat.

To start five tips how to choose the right meat:

First advice- a market, not a store. Meat is not yogurt or biscuits, its purchase should not be allowed to take its course. You can buy good quality meat only on the market. Only there you can protect yourself from the various tricks that supermarkets use, creating the appearance of the freshness of the products.

Second tip- learn the color. The color of the meat is the main sign of freshness along with the smell. Good beef has a solid red color, pork is pinkish, veal is also pink, but darker, lamb resembles beef, but even richer.

Third... We examine the surface. Dried meat with a thin, pale pink or pale red crust is considered normal if it is uniform in color. If it has spots of different colors - beware. Good meat cannot be slimy; if you touch it with your hand, there should be no traces left.

Fourth... When determining the quality of meat, the smell will be a faithful adviser. Sniff. The subtle smell should prompt you to immediately prepare a delicious steak or chops. You should not hope that the heat treatment will remove the unpleasant smell - the taste of spoiled, bad-smelling meat may not be entirely pleasant.

AND fifth, last advice- Conduct an elasticity test. Fresh meat should spring, if you press on it with your finger - the fossa is immediately smoothed out.

Stuffed meat - food preparation

Frozen meat should also be checked for sound - tap on it, cut a little and put your finger on it. Should appear bright color- means the meat is quite suitable.

Defrost it gently and for a long time, then the preparation of stuffed meat from frozen food will be the same as with fresh food.

Stuffed meat - preparation of dishes

Stuffed Meat - Best Recipes:

Beef chest with mushrooms and white wine

Ingredients: whole piece of beef (1 kg), white wine, mushrooms (champignons or white, 500 gr.), onion (1 pc.), carrots (1 pc.), olives, oil (30 gr.), pepper, salt, red sauce ...

Cooking process:
Fry the meat in a piece along with carrots and onions, cover with white wine and red sauce so as to cover it completely. Simmer for 30 minutes. Cut off the lid from the chilled piece - a flat layer of meat, so that the walls and the bottom of the chest remain.

Stuffed pork with nuts and oranges

This is a gorgeous dish for a festive table or a dinner party, a real royal recipe. Who can refuse sweet and sour pork with nuts, cooked with great love? Be patient, you have to tinker a little.

Ingredients: a large piece of pork (1 kg), 1 orange, nuts (3 tablespoons), garlic (2-3 cloves), a bunch of parsley or basil, vegetable oil, salt, pepper, soy sauce (2 tablespoons), honey (2 tablespoons).

Cooking process:
Rinse the meat, dry it, rub from all ends with salt and pepper. We make a large incision on the side, practically cut all the meat, leaving the edges. We open it like a book. Put the filling on the half: chopped nuts, herbs, garlic, vegetable oil. We level the surface of the filling and close it with a second layer of meat, tie it tightly with thread, put it in foil, wrap it up and set it to bake.

Syrup: separate the zest from a small orange, three on a fine grater, squeeze the juice. Add zest, honey, ginger, soy sauce to the juice, put on high heat, boil until thickened. Unfold the meat, coat with syrup, wrap it up again and bake in the oven for another 5-10 minutes.

Original, unusual and tasty!

Pork neck with apples, baked in foil

Pork neck is a real hit among lovers of grilled meat or kebabs. In our case, this is the ideal basis for the most juicy and mouth-watering baked stuffed dish. Applesauce will add a delicate flavor to it and transform it from a regular roast pork into a gourmet gourmet dish.

Ingredients: pork neck (800 gr.), apples (2-3), crackers (0.5 cups), onions (2 pcs.), pepper, vegetable oil, lemon juice, bay leaf, black peppercorns.

Cooking process:
We cut the neck with a layer of the same thickness. Sprinkle with lemon juice and vegetable oil, sprinkle with pepper, salt and rub in the meat with your hands. Fry the onion in small cubes in vegetable oil until browning, cut the apples into cubes or three on a grater and add to the onion. We pass for a few minutes. Remove the pan from heat, add crackers, salt, pepper, mix. This is our filling.

We cool it down to room temperature. Put the filling on the spread meat and wrap the meat in a roll, tie with a thread. In order for the meat to be completely wrapped in foil, fold two pieces of foil crosswise and grease the top sheet with oil. We spread the meat, on it a bay leaf, peppercorns, wrap and put in a well-heated oven. Important! Wrap the meat so that the juice has no chance to leak out, then our meat will become juicy and soft. We bake for more than an hour, about 80 minutes.

Stuffed meat - advice from experienced chefs

- For the preparation of stuffed meat, a large amount of spices are taken, since mainly large pieces are used. Ideally, if you marinate the meat overnight and leave it in the refrigerator for several hours, it will evenly salt and absorb the aromas of herbs and spices.

- Do not spare the foil for meat. Wrap it so that the juice stays inside, this will make the dish more juicy and tender. If you want to brown it, open it under the grill for 15 minutes

STUFFED MEAT RECIPE FROM A SERBIAN CHEF

COMPOSITION

700 ~ 900g tenderloin (at least 6 cm thick), 1 egg, salt, pepper, 1/2 teaspoon honey - optional

FILLING

50g dried mushrooms, 1 onion, 1 small carrot, 15g loaf crumbs, 4 tablespoons of mayonnaise, salt, pepper

Soak the meat in an egg, beaten with 1/4 cup water, salt and pepper. Put in the refrigerator overnight.

Cut a hole ("pocket") in a piece of meat with a sharp knife so as not to cut the sides. The hole must NOT be through.

Prepare the filling: mix very finely chopped onions, carrots chopped into thin strips, loaf crumbs, dry mushrooms (it is not necessary to boil) and mayonnaise. Season with salt and pepper.
Put the filling in the "pocket" and stab the inlet with a wooden stick (for example, a toothpick).

Put in a frying pan greased with mayonnaise or vegetable oil.
If desired, the meat can be anointed with honey, diluted with 1/2 teaspoon of water.
Bake in the oven at t = 220 ° С, periodically turning over and pouring over the allocated juice or hot water.
When the meat is evenly baked on top, cover the pan with the meat with foil and reduce the temperature to 190 ~ 200 ° C.
When the meat is ready (i.e. it is easy to pierce with a knife, without the characteristic squeak), remove from the pan onto a plate and cover with foil or a deep dish on top to soften the meat.

Fragrant and tasty meat stuffed with vegetables will be appreciated by the most fastidious gourmet! Every housewife should be able to cook this simple recipe for baked meat!
Recipe content:

For a long time, baked meat was considered a primordially Russian dish. It was always present at the festive feasts of our ancestors. And today this hearty and tasty food is one of the first places. How to cook it yourself at home in your own kitchen? Let's consider this recipe in more detail.

Meat with garlic and carrots is a great appetizer that cannot be compared with any store-bought "masterpiece". Such a treat will become universal on any everyday and festive table... It is served hot and cold, as a main dish for a side dish, or as a snack as a cut. The main secret of this dish - high quality and fresh meat. To make the meat less fatty, use a ham, but today I took pork neck, so the appetizer turned out to be tender and juicy. The cooking technology is very simple and not complicated. This recipe will help out many busy housewives. Since the active work here is no more than 20 minutes. And in finished form, the meat is easily cut, it does not crumble when cutting, it turns out juicy, tender and soft.

Caloric content per 100 g - 234 kcal.
Servings - for 3 persons, if used as a hot appetizer
Cooking time - 2 hours

Ingredients:

Pork neck - 1.5 kg
Carrots - 1 pc.
Ground nutmeg - 1 tsp
Salt - 1 tsp or to taste
Ground black pepper - a pinch
Ground coriander - 1 tsp
Garlic - 1 head

Step by step cooking of baked meat stuffed with vegetables, recipe with photo:

1. Wash the collar and dry it with a paper towel. Peel the garlic with carrots and cut into pieces of about 1 cm. With a sharp long knife in the meat, make punctures, which are stuffed with slices of garlic and carrots.

2. Tie the meat in a spiral with sewing thread or kitchen twine so that after baking it has a neat, even shape. Combine ground coriander, nutmeg, salt and pepper. Add any other spices you like, if desired.

3. Spread the spices well on all sides of the pork.

4. Put the meat on a baking sheet, cover with foil and send to bake in an oven heated to 180 degrees for 1-1.5 hours. Check readiness with a puncture of a knife. If clear juice oozes, then the meat is ready, with blood - continue to bake for another 10-15 minutes and check again. Remove the foil 20 minutes before cooking to brown the meat.
Serve the finished pork neck warm or chilled.