Chicken liver is a very healthy and tasty product and many housewives know about it. But for some reason, they buy only chicken meat more often. And in vain, because the liver is cheaper, and the dishes made from it are very tasty.

Products:

1 kg chicken liver
300 g onions
700 g sweet bell pepper

How to make a recipe:

Cut the onion into strips and fry in vegetable oil until golden brown.

Wash and seed the peppers and cut them into strips too, then add them to the onions.

If the pepper is frozen, then wait until it thaws and stews a little along with the onion, and only then add the chicken liver to the pan.

Season with salt and pepper to taste. Simmer over low heat for 5 to 10 minutes. It will turn out very tasty if you add 2 – 3 tablespoons of sour cream to the liver with vegetables and stew for another 5 – 10 minutes without removing the lid.

Do not forget that chicken liver cooks very quickly and if overexposed, it can become harsh.

How to cook stew with meat and potatoes?

This is perhaps the most common dinner dish that cooks quickly and turns out to be satisfying.

Recipe preparation:

Prepare the pork pulp. Cut it into cubes in any amount and fry in a pan in vegetable oil until half cooked.

Cut the potatoes into large slices and add them to the meat.

Chop the onion and grate the carrots. Add to the pan with meat and potatoes. Stir the entire contents periodically and make sure that it does not burn.

Season the dish with salt and pepper 5 minutes before cooking to taste. Fast and tasty. The supper is ready !

Products:

400 g pork
1 head of onion
2 tbsp. tablespoons of butter
100 g cheese
2 tbsp. tablespoons of mayonnaise
200 g champignons
salt and pepper to taste

Ingredients:

ground beef – 600 g
mushrooms – 300 g
potatoes – 200 g
low-fat cream – 200 ml
eggs – 2 pieces
butter – 590 g
dill and cilantro – 30 g
salt and ground black pepper – to taste

How to make a recipe:

Mix the minced meat with ground pepper and salt, add boiled and finely chopped mushrooms, add beaten eggs and boiled potatoes, cut into small cubes. Pour in the cream and some of the melted butter. Mix everything well.
Transfer the resulting mixture to a greased form and bake in an oven preheated to 180 – 200 degrees C for 20 – 30 minutes.

3 Cut the prepared casserole into portions, sprinkle each with finely chopped dill and cilantro, serve.

Hearty and tasty!

What to cook from meat for the second?

Chicken kebab in puff pastry

Ingredients:
800 g chicken fillet (or minced meat)
1 onion
salt, pepper, seasonings
500 g of unleavened puff pastry
1 egg for brushing
vegetable oil
As well as:
sesame seeds for sprinkling

Ingredients:
1 kg pork
250 g of puff unleavened dough
0.5 tbsp dry white wine
salt. pepper
pork spices
1 egg
sesame

Minced meat:
600 g chicken fillet
1/2 st. bulgur
1 onion
salt, pepper, seasonings to taste
Sauce:
1 onion
1 carrot
25 g tomato paste
1 tsp Sahara
salt pepper
As well as:
bread crumbs or flour

Pepper stuffed with minced meat with bulgur

Ingredients:
8 pcs. bell pepper
400 g chicken fillet
1/2 tbsp. bulgur cereals
2 onions
2 carrots
400 g tomatoes (or 3 tablespoons tomato paste)
salt, pepper, seasonings to taste
vegetable oil

Ingredients:
Pork (tenderloin, 940 gr.)
Carrots (4 large)
Onion (2 large onions)
Ingredients for vegetables:
Olive oil (1-1.5 tbsp. L.)
Salt (to taste)
Pepper mix (to taste)
Dried thyme (1/3 tbsp. L.)
Pork marinade:
Garlic (5 large cloves)
Lemon (juice of 1/3 medium lemon)
Mustard (2 tbsp. L. With a slide)
Honey (2 tbsp. L. With a slide)
Olive oil (2 tablespoons)
Salt (to taste)
Pepper mix (to taste)
Dried thyme (1/2 tablespoon)
Coriander (preferably freshly ground, 1/3 tablespoon)

Ingredients:
Pork (tenderloin, 1200 gr.)
Sesame (120-140 gr.)
Olive oil (1.5-2.5 tbsp. L.)
Marinade:
Garlic (1 medium head)
Lemon (juice of 1/3 large lemon)
Honey (2 tbsp. L.)
Soy sauce (6-7 tablespoons)
Olive oil (1 tablespoon)
Spice:
Salt (to taste)
Pepper mix (to taste)
Paprika (1 tbsp. L.)
Coriander (1/2 tbsp. L.)
Dried thyme (1/2 tablespoon)

Ingredients:
Eggplant 1 pc.
Minced meat 250 gr.
Cheese 50 gr.
Cream 50 ml.
Prunes 5 pcs.
Garlic 2 cloves
Spices 10 gr.

Vegetable stew with meatballs in a slow cooker

Ingredients:
1 large carrot
200 g asparagus beans
500 g potatoes
500 g zucchini
400 g minced chicken
1 bell pepper
salt, pepper, spices to taste
200 ml. water
1 tbsp tomato paste
vegetable oil

Young potatoes with pork ribs in the oven

Ingredients:
potatoes – 1 kg
pork ribs – 800 gr
garlic – 3 tooth
salt – 1 tsp
ground black pepper – 0.5 tsp

Pork schnitzel

Ingredients:
Meat 250 gr.
Flour 50 gr.
Egg 1 pc.
Breadcrumbs 30 gr.
Butter 50 gr.

Chicken muffins with cottage cheese and cheese

Ingredients:
500 g chicken fillet (or minced meat)
1 onion
1 egg
salt, pepper to taste
dry garlic to taste
100 g of hard cheese
For filling:
150 g cottage cheese
100 g processed cheese
salt, pepper to taste
As well as:
greens for serving

Fried pork heart

Ingredients:
3 pork hearts
2 onions
1/2 tbsp. soy sauce
1 tbsp vinegar 9%
salt, pepper to taste
1 tsp Sahara
vegetable oil for frying

Chicken cutlets with crab sticks

Ingredients:
Chicken fillet – 500 g
Crab sticks – 100 g
Onions – 1 pc.
Egg – 1 pc.
Oatmeal – 2 tbsp. l.
Vegetable oil – 4-5 tbsp. l.
Parsley – a bunch
Salt, pepper – to taste

Naval pasta with minced pork

Ingredients:
400 g of pasta
700 gr minced meat (pork)
2 pieces of onions
salt to taste
ground black pepper – to taste
vegetable oil – for frying

Turkey hearts in honey-orange marinade

Ingredients:
1 kg. turkey hearts
salt, pepper to taste
Marinade:
1 tbsp dry mustard
1/2 tbsp. orange juice
1/3 tbsp. honey
2 tbsp lemon juice
1 tbsp spicy herbs

Meatballs with oatmeal and vegetable garnish

Ingredients:
Zucchini – 1 pc.
Carrots – 1 pc.
Onions – 1 pc.
Minced meat (any) – 300-400 g
Chicken egg – 1 pc.
Oatmeal flakes – 100 g
Vegetable oil – 1-2 tbsp. l.
Salt, pepper, spices – to taste

Pumpkin with eggplant, heart and honey

Ingredients:
Pumpkin 1 pc.
Eggplant 1 pc.
Carrots 1 pc.
Heart 1 pc.
Honey 1 tbsp
Soy sauce 30 ml.

Chicken meatballs in honey sauce

Minced meat:
800 g chicken breast (or minced meat)
1/2 tbsp. bread crumbs
1/4 tbsp. milk
1 egg
1 onion
salt pepper
Sauce:
2 cloves of garlic
2 tbsp. l. with a slide of honey
1/2 tbsp. ketchup (tomato puree or paste)
3 tbsp soy sauce
20 g butter
As well as:
vegetable oil for frying

Udon noodles with pork

Marinade:
1 chili pepper
5 cloves of garlic
2 cm ginger root
2 tbsp. l. olive oil
0.5 tbsp. soy sauce
1 tbsp. l. balsamic or rice vinegar
2 tbsp. l. honey
As well as:
2 packs of udon noodles (2 x 200g)
350 g pork (as for chops)
1 bell pepper
1 onion
green onions
peanuts for serving
lemon or lime to serve

Beef stew and mustard dumplings

Ingredients:
500 g beef tenderloin
2-3 st. l. flour
2 carrots
3 cloves of garlic
2 large onions (or 3 small onions and 1 large)
2 cm ginger root
300 ml beer
100 ml of water
5 tbsp. l. tomato puree
parsley
salt pepper
olive oil
Dumplings:
110 g flour
1 tsp baking powder
3 tbsp. l. mustard (grain or regular)

Chicken hearts with vegetables

Ingredients:
500 g chicken hearts
1 hot chili
2 sweet peppers
4 cloves of garlic
100 ml olive oil
150 ml beer
juice of a quarter of a lemon
iceberg lettuce

Baked pork with mushroom sauce

Ingredients:
1 kg. pork tenderloin
30 g butter
salt pepper
Sauce:
500 g champignons
vegetable oil
500 ml milk
50 g flour
30 g butter
salt pepper
nutmeg

Chicken stomachs in spicy sauce

Ingredients:
500 g of chicken stomachs
1/2 onion
2 hot peppers
3-4 cloves of garlic
200 g tomato puree
butter
200 ml. beer
150 ml. guilt
100 ml water

Lazy stuffed cabbage rolls with sauce

Ingredients:
150 gr rice
500 gr minced meat
800 gr fresh cabbage
1 onion
1 carrot
300 grams of tomato juice (I have with vegetables)
750 ml of water (I have broth)
Salt, spices to taste

Flavored meat with sauce “FAST-FAST! very FAST! “-” MEAT “of the duelist!

Ingredients (15)
Meat (I have pork neck) – more than 1 kg, we take at the rate of 250-300 g per serving
Soy sauce – a few tablespoons
Fresh herbs – I have a sprig of rosemary 15-20 cm long, flowering thyme and thyme (3-4 sprigs) and a sprig of flowering lemon balm
Garlic – 3-4 cloves
Black peppercorns (1 tsp – or more if you like spicy) and Bengal long pepper (it is not very spicy, you can take 1 tbsp). If there is no Bengal pepper, then you can do with only black or take another set of peppers.
Ghee (I stoked myself somehow) – 3-4 tablespoons, can be replaced with vegetable oil
Starch – 2-3 tablespoons (of necessity)
For the sauce:
Sour cream (20% fat) – 2 tablespoons
Mustard (spicy, but not Russian!), With grains – 1-2 tsp. (taste!)
Cream – 125 ml
Pinch of sugar
Moreover:
– I need a larger frying pan in diameter – I have a non-stick frying pan with a diameter of 24 cm;
– cauldron or saucepan.

Fast Meat

Ingredients (9)
Meat tenderloin (pulp) pork approx. 1.5 kg
starch (a couple of spoons)
large onion-turnip 1-2 pieces
paprika 1-2 pcs
ground nutmeg
ground pepper (optional red / black)
salt
sweet and sour low-carbonated drink / juice or semi-dry champagne
vegetable oil (for frying)

The meat is VERY AROMATIC, besides it is fast, very fast! – in one word Figaro …

Ingredients (12)
Pork (neck, veal or turkey / chicken possible) – 1 kg
Starch (I have corn) – as needed
Vegetable oil (neutral) – for frying
Salt to taste
Pepper to taste
Chili (flakes) – to taste
Garlic – 1-2 cloves
Herbs (dry) – I have a mixture: thyme, rosemary, oregano, mint, sage … and a couple of others … In principle, you can combine it to your liking or take one kind. Grind the herbs in your hands, but not into powder … To taste, but do not regret it !!!
For SAUCE:
– mustard (preferably French coarse-grained) – 1-1.5 tsp.
– cream (32%) – 250 ml
– cream-fresh – 125 g

Quick White Meat Pie

Ingredients (11)
Chicken breast – 250 g
Hard cheese – 150 g
Salt
Butter
Black pepper
Egg – 3 pieces
Wheat flour – 1.5 stack.
Sour cream – 1 stack.
Mayonnaise – 0.5 stack.
Baking dough – 10 g
Bulb onions – 1 pc.

Quick casserole with spinach, meat and mushrooms

Ingredients (9)
spinach – 400 g
champignons – 250 g
minced meat – 250 g
egg – 3 pcs.
sour cream – 3 tbsp. l.
flour – 4 tbsp. l.
baking powder – 1 tsp.
salt to taste
hard cheese – 150 g

Quick soup with chicken and pasta

Ingredients (10)
Pasta – 170 g
meat (torn pieces) – 2.5
Carrots (cut) – 1.
Onions (finely) – 0.5 cups
petiole (cut) – 0.5
Broth – 900 g
olive – 1. l.
– 0.5 h.
Ground pepper – 0.5. l.
fresh() – 2 tbsp.

Quick fried meat patties

Ingredients (12)
Flour 4 – 4.5 stack.
Sour cream 2 tbsp
Kefir, buttermilk (skim) 500 ml
Soda 1 tsp
Salt 1 gr
Chicken egg 1 pc
Filling:
Rooster (boiled) 1 piece
Bulb onions 3 pcs
Vegetable oil (for frying)
Butter (for frying) 1 tablespoon
Salt

Fast beans in tomato and chicken

Ingredients (9)
chicken fillet without skin and bones 600 g
canned beans 400 g
tomato paste 70 g
onion 1 pc
carrots 1 pc
olive oil 5 tbsp
salt to taste
spices to taste
greens to taste

Meat chops

The juiciest chops come from pork. It is advisable to chop the veal into portions immediately upon purchase. Beef must first be cleaned of bones, veins and films.

Cut the pork neck or veal (backbone) across the fibers, carefully beat off. So that the splashes do not fly away during beating, wrap the meat with cling film.

The mustard will add spice and make the meat even more tender. In a separate bowl, combine olive oil, mustard grains, soy sauce and generously grease prepared meat with this marinade. Leave to marinate for 30-60 minutes.

Chops for a gala dinner are best left in the marinade overnight.

Heat the frying pan, grease with butter or lard. Roll the chops in breadcrumbs and fry until a delicious golden brown crust. Cover and cook until cooked over low heat.

Stew

The stew is the perfect meal for men. It warms up for a long time, energizes and gives a feeling of satiety. If you are planning a visit of relatives or friends, and there is no time for cooking, you do not need to puzzle over what to quickly cook for dinner. The stew will require a minimum of attention. It can also be cooked the night before and reheated before serving.

Meat, even just stewed in broth, with a small amount of spices, will become the main dish on the table. Vegetables, mushrooms, sour cream, tomato paste, seasonings and spices will add a special note to the meat. This dish will delight the most discerning gourmets.

Coarse-fiber meats, such as lean beef, are also suitable for making stews as an everyday meal. Some housewives, before stewing, stuff the beef with lard or keep it in white table wine for 2-3 hours.

Goulash

The simplest thing that can be made from meat is goulash. This is the most delicate stew in a thick gravy.

To prepare it, you will need the following ingredients:

Meat – 500 g;
2 onions;
Carrot;
Flour – 1 tbsp. the spoon;
Ketchup or tomato paste;
Spice.

Cut the meat into cubes, roll in flour and fry in hot oil until browned. If rough meat is taken, first clean it of tendons. Add finely chopped onion, chopped carrots.

Saute the meat with vegetables until the onion gives off a bright aroma. Season with salt and pepper, add ketchup and mix well. Pour in 2 cups of water or broth, cover, reduce heat to low and simmer goulash for about 1-1.5 hours.

Beef stroganoff

Beef stroganoff is made from the same amount of ingredients. Cut the meat into thin strips. In a skillet, first simmer the onion, add the meat and fry until tender. Put onion and meat in foil and wrap to keep warm.

Pour wine into the juice left after frying, add flour, sour cream or butter. Season with mustard. Put in a hot mixture of beef stroganoff and heat over low heat.

Meat with vegetables

Stewed meat with potatoes and vegetables is a culinary classic. Preparing meat stew is very simple. First, the meat is half-cooked, and then the diced vegetables are laid out. The mixture is poured into a glass of water and languished until tender.

Meat stew will be more appetizing if all ingredients are lightly fried with a few cloves of garlic. Put the meat and vegetables in a thick-walled saucepan; use meat broth, cream or tomato for dressing.

For a festive table, you can stew meat with prunes. This dried fruit is combined with all types of meat, giving it moderate sweetness and slight sourness.

First, cook the meat until half cooked, based on the goulash recipe, then add the mushrooms and prunes cut into plates, pour red dry wine and simmer for an hour.

Meat in pots

Sufficiently fatty meat is very good to stew in pots with cereals or vegetables. However, this method is shown to any meat: it will make fatty meat less fatty, and lean meat softer and juicy.

Beef and lamb are cooked in pots for at least 1.5 hours, and pork – 1 hour. To cook meat with potatoes you will need:

Meat – 1 kg;
Potatoes – 4-5 pieces;
Onions – 2 pcs;
Carrots – 2 pcs;
Salt, spices.

Cut the meat into medium pieces, breaded in flour and fry. Cut onion, carrots into half rings, simmer lightly in butter.

Dice the potatoes. Put meat on the bottom of a saucepan or pot, on it with a layer of vegetables, again a layer of meat and a layer of vegetables. Season, add a third of a glass of water to each pot so that the liquid completely covers the second layer of vegetables. More – no need, otherwise the boiled broth will overflow from the pot.

Place in the oven. Bring the contents of the pot to a boil, then reduce the heat to 200 degrees and simmer for 1.5 hours. The dish will turn out to be even tastier and richer if the meat and vegetables are fried separately until half cooked.

France

Lamb rack with mustard sauce

1.5 kg lamb steak

1.5 tbsp vegetable oil

Salt

Freshly ground black pepper

2 medium onions

70 ml dry white wine

70 ml chicken broth

1 tbsp whole grain mustard

2 tsp dijon mustard

2 tsp dried thyme

Step 1. Preheat oven to 180 °.

Step 2. In a medium skillet, heat 1 tbsp. l. oils.

Step 3. Grate the lamb with salt and pepper. Fry the meat in a skillet with the fat side down, simmer for about 3 minutes over medium-high heat until brown.

Step 4. Turn the meat over and fry for another 2 minutes.

Step 5. Place the meat in the oven and bake for at least 20 minutes. Then turn off and leave for 10 minutes.

Step 6. Pour the remaining oil into a clean pan, add the meat and simmer for about 3 minutes over medium heat until soft.

Step 7. Add wine and simmer until liquid is halved, about 2 minutes. Add broth and bring to a boil. Remove skillet from heat.

Step 8. Add mustard seeds and Dijon mustard with thyme. Add salt and pepper to the sauce. Cut the cooked meat into cutlets and serve with a spoonful of sauce on each.

Ireland

Irish stew

8 potatoes

3 large carrots

3 stalks of celery

3 pcs. leek

1 cup chicken stock

2 tsp chopped fresh thyme

1 tsp salt

1 tsp freshly ground pepper

Parsley

Step 1. Cut the meat into large cubes.

Step 2. Peel the carrots and potatoes and cut into large cubes.

Step 3. Chop celery and leeks finely.

Step 4. Put vegetables, meat and spices in a saucepan. Pour in broth and stir.

Step 5. Simmer covered over low heat for several hours. Sprinkle with parsley before serving.

Soviet cuisine

French meat

We present a version of meat in French, rather not a classic one, but one that was very common in the Soviet Union, and later, in post-Soviet Russia.

500 g pork

1 onion

2 tomatoes

100 g cheese

Mayonnaise

Salt and pepper

Step 1. Cut the meat into pieces 1.5 cm thick.

Step 2. Salt and pepper the meat.

Step 3. Peel the onion and cut into circles, fry a little. Cut the tomatoes into circles too.

Step 4. Put the tomatoes and onions on the meat, sprinkle with grated cheese.

Step 5. Wrap the meat in foil so that the juice does not leak out and the cheese does not stick.

Step 6. Put the meat in the oven at 200 degrees for an hour.

Czech Republic

Roast boar knee

Pork knuckle

2 l of light beer

4 cloves of garlic

Allspice and black peppercorns

Ginger root

1/2 nutmeg

Bay leaf

2 sour apples

100g honey

Salt

50ml soy sauce

Coriander

parsley

celery

Step 1. Rinse the shank thoroughly, if there is any damage, carefully cut it off and dry the remaining beautiful part. Ideally, it is better to take a piece that would capture part of the lower leg and part of the thigh, while the knee itself would be in the middle.

Step 2. Peel the garlic and cut it into very thin slices.

Step 3. Make cuts on the shank and place the garlic in them. Season with salt and pepper.

Step 4. Put all the greens, peppercorns, nutmeg and bay leaf in a large saucepan. Chop the ginger thinly and place on top. And for all this – meat.

Step 5. Pour 1 liter of beer, add salt.

Step 6. Throw the peeled apples without a core into a saucepan, pour the rest of the beer there.

Step 7. Marinate meat in beer for about a day.

Step 8. Grill the meat.

Step 9. Mix honey and soy sauce. As you fry, pour over the knee. The meat is baked for about 2 hours. In the process of frying, it is better to turn the knee over.

Step 10 Serve with stewed cabbage and fresh vegetables.

Hungary

Beer goulash

800 g beef pulp

3 large onions

5 cloves of garlic

1 tbsp. paprika spoon

1 carrot

1 red bell pepper

8 potatoes

100 g beer or red wine

Salt, pepper, bay leaf

2 tbsp. l. vegetable oil

3 tbsp. l. tomato paste

Step 1. Fry onions in oil, add garlic and carrots cut into strips.

Step 2. Cut the meat into cubes and add to the vegetables.

Step 3. Fry over high heat and add paprika, then tomato paste.

Step 4. Put out another 5 minutes, add water.

Step 5. Add chopped peppers, then potatoes and add wine or beer.

Step 6. Cook over low heat until the potatoes are tender. Serve hot.

Georgia

Chanahi

600 g of mutton brisket

1 large eggplant

4 potatoes

1 onion

2 sweet peppers

1 head of garlic

3 tomatoes

300 ml thick tomato juice

1 bunch of cilantro

1 bunch of basil

Red hot peppers

Step 1. Cut the lamb into small pieces, put in a rooster.

Step 2. Cut the potatoes into cubes, add to the lamb. Close the lid and put in the oven for half an hour.

Step 3. While the meat and potatoes are in the oven, chop the onion, eggplant (large), chop the garlic and cut the tomatoes into wedges. Chop greens.

Step 4. Lay vegetables in layers in the roaster: onions, eggplants, garlic, tomatoes, sprinkling it all with herbs and red pepper. Pour in tomato juice.

Step 5. Simmer in the oven at 160 degrees for an hour and a half.

Step 6. When serving, sprinkle with fresh herbs.

Jamie Oliver Goulash Soup

Ingredients

250 g onions;
2 cloves of garlic;
1 green pepper;
some olive oil;
500 g beef drumstick;
1 tablespoon of paprika;
1 ½ l beef broth;
2 tomatoes;
½ tablespoon of cumin seeds;
some red wine vinegar;
1 tablespoon tomato paste
a few sprigs of fresh marjoram;
sea salt to taste;
ground black pepper – to taste;
200 g of potatoes.

Preparation

Chop the onion into half rings, chop the garlic, remove the seeds from the pepper and dice it. Pour the olive oil into a saucepan and cook the vegetables over medium heat until softened.

Good beef should be red or light red and no dry edges.

Cut the beef into small cubes and cook with the vegetables until the meat is browned. Add the paprika, stir and fry for another 2 minutes. Then pour in 200 ml of broth, bring to a boil and cook until the volume of the liquid is halved.

Add finely chopped tomatoes, cumin seeds, vinegar, tomato paste and chopped marjoram. If you can't find fresh herbs, replace them with a tablespoon of dried marjoram. Season with salt and pepper.

Pour in half of the remaining broth and simmer for 1.5-2 hours. Then place the diced potatoes in a saucepan, add the broth and cook until the potatoes are tender. If the soup looks thick to you, add a little hot water during cooking.

Spaghetti lasagna with beef

Ingredients

450 g spaghetti;
2 eggs;
50 g of grated Parmesan cheese;
2 tablespoons olive oil
1 onion;
3 cloves of garlic;
450 g ground beef;
2 tablespoons tomato paste
800 g of mashed tomatoes;
¼ teaspoon dried oregano;
salt to taste;
ground black pepper – to taste;
250 g ricotta;
350 g grated mozzarella;
a few sprigs of parsley.

Preparation

Boil the spaghetti in salted water until al dente according to the instructions on the package. Drain, add 1 egg and parmesan to the spaghetti and mix thoroughly.

Heat olive oil over medium heat. Place the chopped onion in the oil and cook for about 5 minutes, until softened. Add finely chopped garlic and stir in vegetables. Place the minced meat and fry for about 6 minutes.

Then add tomato paste to the filling, stir, and after a minute add grated tomatoes, oregano, salt and pepper. Cook over low heat for another 10 minutes. In a separate bowl, combine the ricotta and remaining egg.

Place some meat filling on the bottom of the baking dish. Top with half the spaghetti, half the filling, half the ricotta and half the mozzarella. Repeat the layers one more time and place the lasagne in an oven preheated to 180 ° C for 25 minutes. Sprinkle with chopped parsley before serving.

Jamie Oliver's Baked Beef with Vegetables

Ingredients

1¹⁄₂ kg beef rump
2 medium onions;
2 carrots;
2 stalks of celery;
1 head of garlic;
1 bunch of herbs, such as a mixture of thyme, rosemary, bay leaf, and sage
a few tablespoons of olive oil;
sea salt to taste;
ground black pepper – to taste.

Preparation

Remove the beef from the refrigerator half an hour before cooking to bring the meat to room temperature.

If the meat is old and tough, coat it with mustard, leave for an hour and rinse before cooking.

Wash the onions, carrots and celery well and chop them coarsely. Divide the garlic into cloves. Peeling vegetables is optional. Place vegetables and herbs on the bottom of a baking sheet and drizzle with olive oil.

Tie the meat with a string, brush with olive oil and rub with salt and pepper. Place the beef on top of the vegetables and place the baking sheet in an oven preheated to 240 ° C. Then immediately reduce the temperature to 200 ° C. Roast the beef for an hour or longer, depending on your preference.

If the vegetables start to burn, add some hot water to the baking sheet. And to make the meat juicier, pour it with fat from the bottom of the baking sheet.

Oven Beef Stew by Jamie Oliver

Ingredients

800 g beef fillet;
2 tablespoons flour;
some olive oil;
2 cloves of garlic;
5 small onions;
2 stalks of celery;
4 carrots;
½ bunch thyme;
4 small ripe tomatoes;
150 ml of red wine;
500 ml of beef broth;
some Worcestershire sauce;
2 fresh bay leaves
sea salt to taste;
ground black pepper – to taste.

Preparation

Cut the fillets into small cubes and coat completely in flour.

To keep the beef tender, the meat should be cut across the grain.

Heat the olive oil in a deep saucepan over medium heat. Saute the beef for 5 minutes, turning the pieces of meat occasionally until they are browned. Then add the meat from the saucepan.

Chop the garlic, cut the onions in half and chop the celery coarsely. Peel the carrots and cut into thick slices.

Pour some more oil into the saucepan and add the vegetables. Add thyme leaves to these and cook for 10-15 minutes, until vegetables are tender.

Add the beef, sifted tomatoes and red wine to the vegetables and stir. Once the liquid has evaporated, add the broth, Worcestershire sauce and bay leaves. Season with salt and pepper and place the stew in a preheated 160 ° C oven for 3-4 hours. Finished meat should be tender.

Sources used and useful links on the topic: https://willcomfort.ru/chto-prigotovit-na-uzhin.html https://YummyBook.ru/category/blyuda-iz-myasa https://foodily.ru/%D1 % 80% D0% B5% D1% 86% D0% B5% D0% BF% D1% 82% D1% 8B /% D0% BC% D1% 8F% D1% 81% D0% BE-% D0% BF% D0 % BE-% D0% B1% D1% 8B% D1% 81% D1% 82% D1% 80% D0% BE% D0% BC% D1% 83 https://edapress.ru/chto-prigotovit-iz-mjasa https://aif.ru/food/diet/1432788 https://Lifehacker.ru/blyuda-iz-govyadiny/

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