Stuffed meat

For stuffed meat, it is important to choose a filling suitable for the occasion. Therefore, any type of meat will have its own interior. For example, for chicken - potatoes, mushrooms or apples, for pork - prunes, dried apricots, for lamb - prunes, for duck - quince, apples or cherries, for goose - apples.

Baked pork neck with carrots

To make baked pork neck, you will need a piece of meat weighing 1.5-2 kg and a bunch of young carrots. You can also eat large carrots, but they are not as juicy. The carrots are lightly fried beforehand and combined with garlic and honey.

Roast pork neck in wine sauce

Agree, a good piece of meat warms the soul on cool winter evenings. Well, if so, then such a piece of meat must be obtained. Well, or cook it. Naturally, it takes a long time, but it is very simple and the result will not disappoint.

section: Stuffed meat

Pork stuffed with garlic with potato salad

Recipe for oven-baked pork neck stuffed with garlic, pepper and bay leaf. You can rub the meat on top with a ready-made grilling mixture. Garnish: potato salad with olive oil, vinegar, honey and mustard dressing.

section: Stuffed meat

Goose with prunes

I stuffed this goose with prunes soaked in cognac. Before making the goose, you need to wash it thoroughly under running water, let it dry and rub it inside and out with a mixture of salt, ground dark pepper and marjoram. Leave for about 30 minutes to.

section: Goose recipes

Stuffed chicken drumsticks under breast

The filling for stuffing chicken drumsticks can be prepared according to your own taste. In this recipe, grated cheese, boletus, and pine nuts are combined for the inside. Everything is seasoned with salt, pepper and thyme. The stuffed drumsticks are wrapped in slices of brisket.

section: Recipes from chicken legs

Pork pockets with pineapple and horseradish

An unusual combination for a meat dish - pineapples and horseradish - actually turned out to be quite successful. In addition, the crispy crust of breadcrumbs will preserve the juiciness of the meat even better.

section: Pork recipes

Meat baked with prunes and dried apricots

Meat baked with dried apricots and prunes.

section: Stuffed meat

Puff meat with mushrooms and cheese

Puff pastry meat with mushrooms and cheese.

section: Stuffed meat

Stuffed beef

beef, white wine, onion, carrots, champignons (or white mushrooms), oil, olives (to taste), salt, pepper.

section: Beef dishes, Stuffed meat

Pork stuffed with pears

pork (fillet), pear, bread crumbs, zest, salt.

section: Meat dishes for microwave (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) , Stuffed meat

Stuffed lamb (tutyrgan teke)

lamb (pulp), egg, milk, onion (fried), butter, salt, pepper

section: Lamb recipes, Mongolian cuisine, Stuffed meat

Meat stuffed with mushrooms

pork (sliced), salt, ground pepper, fresh mushrooms (champignons), onions, loaf crumb, mayonnaise, salt, ground pepper, grated cheese

section: Pork recipes, Stuffed meat

Pork stuffed with garlic

pork, garlic, pepper (peas), salt

section: Pork recipes, Stuffed meat

Beef stuffed with ham and minced meat

beef (cut 3 cm wide), minced beef, minced veal, dry-cured ham, parsley, rosemary (fresh), thyme (fresh), pecorino (grated), provolone or mozzarella (young), bun (without crusts), egg (from 2 of them boiled), egg (yolk), milk, dry reddish wine, tomatoes (canned, peeled), bay leaf, garlic, onion, olive oil, salt, dark pepper (freshly ground)

section: Beef dishes, Italian cuisine, Stuffed meat

Cholesterol-style stuffed beef

beef (boneless), champignons, cheese, smoked ribs, vegetable oil, butter

section: Smoked meat dishes, Stuffed meat

Baked pork stuffed with quince

section: Pork recipes, Stuffed meat

Recipe for stuffed meat in the oven

When thinking about a festive menu, almost all housewives choose a recipe for stuffed meat. The photo of the dish is so eye-catching that it is simply impossible to pass it by in a cookbook. But there is no need to rush into production. One of the important points that must not be overlooked is the correct choice of piece of meat that will be stuffed later.

Meat is not cookies

It is not permissible to let such an event as the purchase of meat for roasting take its course. We offer some useful tips on purchasing and choosing the main ingredient.

Give preference to the market, rather than rushing to the store. Stuffed meat is a simple dish to prepare, but if the base is bad, no amount of tasty inside will help it out. Buying meat at a special market or from friends who raise their own livestock can protect you from various tricks that big stores resort to.

The freshness of meat can be quickly determined by the color of the flesh. For stuffed meat, it is better to choose pink pork, red beef, and pale pink veal.

A piece of meat should not be weathered, have inclusions, a huge amount of veins, fat and stains. Run your finger over the piece. It should be smooth but rough. No mucus.

Don't forget about the smell. You can smell bad meat a mile away. Remember that no amount of heat treatment or the introduction of very fragrant spices will kill the smell of disgusting meat.

The last tip is an elasticity test. Not bad, high-quality meat will spring back when you press on it. The hole that appears after pressing actually immediately disappears.

If frozen meat is used for production, the defrosting process should be natural. After cutting into a frozen piece, make sure that the inside of the meat is pink or red. This means that this is a good frozen piece, suitable for production and consumption.

Choosing cookware for baking

Often meat is baked in special metal or clay forms. If you don’t have these in your kitchen, then you can use ordinary foil or a glass roasting pan, which is popular among modern housewives. It is not recommended to use thin pans or place a piece of meat directly on a baking sheet.

Pork with mushrooms

Most often, a recipe for stuffed meat will contain mushrooms. These can be commonly available champignons or oyster mushrooms, also the most expensive and rare forest mushrooms. The choice is up to the hostess.

Ingredients

Pork is a large, flat piece weighing about 1 kg.
250 g mushrooms.
Onions – 2-3 pcs.
A couple of tablespoons of dried bread crumbs.
Salt.
Spices for meat to choose from.
A little vegetable oil.

How to cook stuffed meat

It is recommended that meat purchased in a store or at the market be washed and cleaned of films and excess fat before production. On one side of the piece we make a careful cut with a knife. We form a pocket into which the inside will later be stored. Try not to cut through the piece all the way through.

It should be noted: stuffed meat is prepared very simply and, what is important, quickly. With a photo and a detailed description of the process, even a novice housewife will be able to master the recipe and amaze her guests. The main thing is not to rush into cutting meat. The formation of a pocket is a fundamental point on which almost everything depends.

After the piece is prepared for stuffing, the meat should be lightly salted and flavored with your favorite pork spices. Chop the mushrooms quite large and fry them with onions in a small amount of vegetable oil. After frying, salt the mushrooms and onions, add bread crumbs and pepper. Mix.

Carefully place the resulting mushroom filling into the meat pocket. For strength, you can secure the pocket with toothpicks or wrap it with thread. Place the meat in a baking bag or wrap it in foil. Place in the oven for 60-70 minutes. Temperature – 180-190 °.

Stuffed meat with bacon, cheese and sweet peppers

This recipe gives a dish that is not only satisfying, nutritious, but also very impressive on the outside. Such stuffed beauty does not go unnoticed by your guests.

Boneless loin – 700-800 g.
Bacon – 150 g.
130 g cheese.
Sweet peppers of 2 or 3 colors – 3 pcs.
Garlic – 5-6 teeth.
A little flour.
1 testicle.
A pinch of reddish pepper.
The same amount of dark ground.
Salt.
Oil.

Manufacturing method

As in the first recipe for stuffed meat in the oven, a piece of loin needs to be thoroughly washed before cooking. It is also recommended to dry it with a towel. “Open” the piece by making a pocket. Rub with a mixture of dark, reddish pepper and salt. You can add any other seasonings to the meat as desired.

Meat with minced vegetables

Stuffed meat in the oven with minced vegetable entrails turns out very tender and tasty. For production, you can use any vegetables you like.

A piece of meat weighing about 1 kg (pork, beef, veal).
One onion.
Carrots – 1 pc.
Sweet bell pepper – 2 pcs.
Bread crumbs - two tables. spoons.
Egg – 1 pc.
Fresh mushrooms – 150 g.
Zucchini – 100 g.
Oil.
Salt.
Spices.
Mayonnaise.

Cooking deliciously

We wash the selected piece of meat and dry it with a towel. Using a sharp knife, we form a careful pocket. Cut sweet bell peppers, zucchini, onions and carrots into small cubes and fry in oil.

If there is a lack of time, then vegetables that have been fried and softened by temperature can simply be mashed with a fork. The best option is to pass them through a large mesh grinder so that strips of minced meat that can be felt on the tongue come out. Add a little salt, an egg, a spoonful of mayonnaise, and freshly ground pepper to the minced vegetables. Mix the mixture and place it in the meat pocket. We tie the piece tightly or pin it with wood sticks.

To ensure that the meat cooks faster, is juicy and tender, it is recommended to bake it in a foil pan with a lid. Wrap the piece in foil, forming something like a baking dish. Leave one edge longer. This will be the lid. First, put the stuffed meat in the oven (180-190°) for 45 minutes. After this, we take it out and carefully open the “lid” of foil. Let the meat brown on top for another 10 minutes. Cut into portions and serve with tomato sauce or adjika.

Stuffing meat

. V.V. Pokhlebkin. 2005.

Kidneys
Fish1

See what “Stuffing meat” is in other dictionaries:

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Meat for the New Year. Stuffed meat on a gala table

Warm greetings to everyone. Now we will cook meat for the New Year, Christmas or some other holiday. This piece of meat is stuffed one half with prunes and nuts, the other half with tomatoes and garlic.

Ingredients:

pork meat (neck with entrecote) 4 kg
150 g bacon
large salt
3 heads of garlic
tomatoes 4 pcs
walnuts 100-200 gr
pitted prunes 200 gr
apple cider vinegar 3 teaspoons
ground pepper
vegetable oil

How to cook delicious stuffed meat for the new year

Let's start with the meat. For 4-6 people, take a large piece of meat. We took the neck turning into entrecote. Entrecote is a very soft meat, not so fatty, but the neck is a bit fatty and the meat does not suit any taste. The best time to buy meat is at the market a few days before the holiday. Here you can ask them to cut it properly for you, an entrecote neck. It turns out to be a beautiful, large piece of meat that looks very appetizing. And be sure to include the bone, because if the meat has several bones, then the meat inside will be the most juicy. But this is just advice, you take it according to your own taste and wallet.

We will need 150 grams of bacon, but take bacon so that there is more fat and less meat layer.

Rub the meat with salt on all sides. Rub with coarse salt, because meat loves coarse salt.

Cut the tomatoes into rings with a sharp knife and add salt. You need to add a lot of salt, so we will send them inside the meat and they will also give the salt to the meat.

We do not cut the prunes. Pour vinegar over it and let it sit in the vinegar for a little while.

We pass all the garlic through a garlic press, we need chopped garlic. Add dark pepper to the garlic. We don’t pepper all the meat, we pepper the garlic. Add a couple of teaspoons of oil here and mix.

We do not crush the nuts finely. Divide the walnut half into another half.

You can cook it in a deep pan, or, if the piece of meat is not very large, it can be cooked in a sleeve. Grease the bottom with a small amount of oil and add greasy bacon. What is bacon for? If for some reason you suddenly forget that you have meat in the oven, the bacon will burn. And firstly, fried bacon is delicious, and secondly, bacon in lard does not actually burn, and you need to try to burn the bacon underneath. Sprinkle a little salt on top of the bacon and transfer the meat.

We stuff the side of the meat with much less fat with tomatoes. To do this, make a cut in the meat to insert a slice of tomato. Add a little salt inside the cut, and be sure to grease it with a mixture of garlic and pepper. And here we stick the tomato. If you like to create with cheese, add cheese here too. After 1.5 centimeters we make another cut and repeat the function.

We stuff the other part of the meat with prunes in the same way. We add some salt in the same way, add garlic, nuts and prunes, and put nuts on top again. And so on for the rest of the meat. Again add a little salt on top. Around you can put halves of potatoes, onions, whole tomatoes. Coat the top of the meat with vegetable oil.

Preheat the oven to 200 C, send the meat there, reduce the temperature to 180 C. After 20 minutes, when it starts to cook, so that the top does not burn, you can cover it with foil, and cook until the end. It will take about 2 hours until it’s ready, but look for yourself, everyone’s oven bakes differently. A very tasty meat stuffed with prunes and tomatoes is ready for the New Year. Prepare for yourself and your loved ones