Meat occupies one of the key places in the human diet. The nutritional value of this healthy product is determined by the high content of complete protein. In addition, meat is considered one of the main sources of phosphorus. It is rich in B vitamins, iron and trace elements. You can cook many interesting dishes from it.
It is necessary
- For Hungarian goulash:
- - 1 kg of beef;
- - 1-2 bell peppers;
- - 2-3 tomatoes;
- - 4-5 onions;
- - 1 clove of garlic;
- - 1-2 tbsp. l. flour;
- - 250 g sour cream;
- - 2 tbsp. l. melted lard;
- - ground red pepper;
- - salt.
- For baked pork with quince:
- - 2 kg of pork;
- - 1 kg of quince;
- - salt;
- - ground black pepper.
- For lamb "Ai-Petri":
- - 1 kg of lamb (brisket);
- - 300 g of champignons;
- - 5-6 potatoes;
- - 2 bell peppers;
- - 2 onions;
- - garlic;
- - vegetable oil;
- - 3 tsp dried thyme;
- - greens;
- - ground black pepper;
- - spices for meat;
- - salt.
Instructions
Step 1
Hungarian goulash
Peel the onions, chop finely and fry in fat until transparent. Then add red ground pepper, salt, passed through a clove of garlic, pour in a small amount of water and bring to a boil. Wash the beef, dry and cut into cubes. Then put in the prepared sauce, salt if necessary and simmer over low heat until soft, adding water from time to time.
Scald the tomatoes with boiling water, peel and cut into small cubes. Wash the bell pepper, remove the stalk and seeds. Then chop the pepper coarsely. Add chopped vegetables to the meat and simmer for 15-20 minutes. Then add sour cream mixed with flour, salt, pepper and simmer the goulash over low heat for another 10-15 minutes.
Step 2
Pork baked with quince
Rinse a large piece of meat thoroughly under running water and pat dry with a paper towel. Then use a sharp knife to make pocket cuts, placing them as evenly as possible over the entire surface of the pork. Wash the quince, dry and cut into small pieces. Mix salt and ground pepper. Then fill the "pockets" with quince adding a mixture of salt and pepper. Wrap a piece of meat stuffed in this way in 2 layers of food foil, put on a baking sheet and place in an oven heated to 180-200 ° C. Roast the pork for 2 hours.
Step 3
Lamb "Ai-Petri"
Wash the lamb, dry it, cut the meat into small pieces and fry for 15 minutes in a cauldron or saucepan in a large amount of vegetable oil. Season with salt and pepper. Peel the onions, wash the bell peppers and remove the stalk together with the seeds. Then chop the prepared vegetables. Wipe the champignons very carefully with a napkin and cut into slices. Add half of the onion to the lamb, stir and fry for 10 minutes. Then add the chopped peppers and cook for another 10 minutes. Fry the remaining onions with mushrooms separately, then transfer to a bowl to the meat.
Wash the potatoes, peel, cut into slices and also add to the lamb. Pour cold water over everything so that it completely covers the potatoes. Season with pepper and salt, add thyme and any spices to taste. Cover the pan with a lid and simmer until tender, about an hour. 10 minutes before the end of cooking, put chopped garlic and herbs (dill, cilantro, basil).
