Meat can not just be boiled, but prepared in different ways. This is what those who have never prepared masterpieces from boiled pulp think so. What to cook from boiled meat? Cutlets and dumplings, cakes and casseroles, pies, jellied meat, beshbarmak... The list is endless.
Before cooking, the meat is soaked in cold water, then the broth will be light and the meat itself will be softer.
Boiled meat dishes are considered dietary and suitable for feeding children.
Potato-chicken cutlets made from boiled meat
These cutlets are prepared from any type of meat, pork or boiled beef.
- 0.5 kg chicken carcass
- 4 potatoes
- Garlic – 2 cloves
- Bulb
- Parsley, bay leaf, peppercorns
Cook the potatoes in a mixture of spices: pepper, parsley, bay leaf and garlic.
Grind the boiled chicken and potatoes using a meat grinder or blender. Mix the ingredients with the egg and spices, three garlic.
We make cutlets, put them in oil and fry on both sides until golden brown and pour sour cream on top. Bon appetit!
Boiled turkey cutlets
- Turkey – 500 gr.
- A piece of wheat pastry (loaf or bread)
- A glass of crackers
- Half a glass of milk
- Frying oil and salt
We do not throw away the skin of the boiled turkey; we roll it together with the fillet.
Soak the loaf in milk and also knead it into a meat preparation. Break the egg, add salt and mix into a homogeneous mass.
Roll in breadcrumbs and place in a hot frying pan.
Steamed meat cutlets
- Meat fillet
- Onion – 1 pc.
- Carrots – 1 pc.
For a steam dish, the minced meat is scrolled twice. The more you chop, the more tender the cutlets will be.
Place the chopped vegetables into the meat mixture and seal with egg.
We make cutlets and put them in a double boiler. If there is no special device, the steam effect is created in the frying pan. Pour in some water and cover with a lid. Cook for 20-30 minutes.
Homemade pasties
For the test:
- egg, sugar - 1 tsp each,
- salt – 1 tsp,
- vegetable oil – 8 tbsp.,
- water – 1.5 cups,
- wheat flour – 600 gr.
For minced meat:
- 1 kg minced meat,
- salt,
- ground pepper,
- 2 onions.
Mix the dough using an egg base. Mix the liquid ingredients, and then gradually add the flour. Knead the ball and let it rest.
Cut the onion into the meat filling. Place the meat product in a frying pan, add a little water and simmer until the liquid evaporates.
Cool and place into rolled out flatbreads, securing on one side with clamps, or leaving imprints with a fork.
Place the semi-finished product in boiling oil and fry until crispy.
Waffle cake with minced meat
- Wafer cakes – 2 pieces
- 300 g minced meat
- Bulb
- A piece of butter
- 2 eggs
- Ground pepper and salt
Fry the minced meat in a frying pan with onions.
Place the filling between two cake layers. Divide the pie into equal pieces.
Beat the eggs, dip each piece of cake into this mixture and fry in boiling oil on both sides.
You can again place the portioned pieces in a circle on a plate, sprinkle with herbs, and serve.
Minced pancake filling
- Minced meat – 300 gr
- Onion – 1 piece
- Spices and salt
First, pour the chopped onion into the hot frying pan. As soon as the smell of fried starts, add minced meat to it. We constantly turn it over. Water will evaporate from the semi-finished product, and as a result, the meat pieces will begin to turn golden and disintegrate. In this form, add the filling to the pancakes.
Casserole with cabbage and boiled meat
- 100 g boiled beef
- 200 g white cabbage
- Semolina - tablespoon
- Milk – 50 grams
- A piece of butter
- Sour cream - tablespoon
Shred the cabbage and soften it slightly in a frying pan, heating it with milk.
Next, add the semolina, stirring constantly so that it does not clump. When it becomes a homogeneous mass, cool slightly.
Add eggs to the mixture and mix.
Grind the boiled beef in a blender or meat grinder.
In this form we put it in the oven and keep it there until ready.
Rice casserole with meat
- 2 cups short grain rice
- 350 g boiled meat or minced meat
- One onion, one carrot, one egg each
- Sour cream or mayonnaise - teaspoon
- Water, salt and spices
Boil the rice until it becomes sticky, like porridge.
Cut the onion into cubes, three carrots. We cut the boiled meat and fry it in oil along with chopped vegetables. This will be our filling.
Forming a casserole. The bottom layer is rice, one and a half fingers thick. Pour the meat filling into the middle and cover with a second layer of rice. Fill our layer cake with a whipped mixture of mayonnaise (sour cream) and water. If desired, add grated cheese.
Bake this dish for no more than 15 minutes.
Potato casserole
- 500 g pork
- 5 potatoes
- 200 g cheese
- Onion head
- Pepper, salt
- 120 g mayonnaise
Marinate the meat in mayonnaise with seasonings. While it sits, cut the potatoes into slices and the onion into half rings.
Place a layer of onions on a baking sheet and potatoes on top. Spread with mayonnaise and sprinkle with cheese. Next is the meat filling, which we also cover with cheese shavings. Place the remaining potatoes on top and cover with the remaining cheese, which will hold the layers together.
Cover the baking sheet with foil. The casserole should simmer for half an hour at a temperature of 180 degrees.
Tuscan casserole
- 250 g pasta
- 250 g minced meat
- 250 grams of Mozzarella cheese
- 2-3 tablespoons olive oil
- Onion head
- Tomato
- 100 g celery
- 100 g grated Parmesan cheese
- clove of garlic
- 150 g feta cheese
- 3 eggs
- 3 tbsp. spoons of tomato paste
- 300 g broth
- 2 carrots
Sauté carrots, celery, onion and garlic until half cooked. Add the meat base to them and fry for 3-5 minutes. Add tomato paste and broth to the mixture. Let it simmer for a while. The next step is cutting the tomato and mozzarella cheese.
Boil the pasta, dry it and add minced meat. Place the cheese and tomato slices on top of the main layer. Sprinkle greens and shavings of Parmesan cheese on top. The third type of cheese is feta cheese, beaten together with an egg, poured over the layers.
It takes 40 minutes to keep the Tuscan casserole in the heat. You have never eaten such a juicy and creamy dish.
Pies stuffed with boiled meat
The following is added to the minced meat:
- sauteed onion,
- egg crumble.
To save time, classic yeast dough can be bought in the store. A spoonful of filling into each flatbread will be enough. We bake the pies in the oven.
Minced meat for pies
The filling for pies is made in the same way as for pancakes. Fry the minced meat along with the onion. Cool the finished product before adding to the cakes. We fill it, secure it with a simple seam on one side, give it an oval shape and fry it in oil.
Boiled meatballs
- Boiled meat – 0.5 kg
- Bread soaked in milk
- Grated cheese – 1 tablespoon
- Flour - 100 gr
- Herbs and spices
As with cutlets, we pass the meat pieces through a meat grinder twice. Soften with soaked bread, seal with egg yolk and grated cheese.
Roll the minced meat into balls, dip in the remaining egg white, sprinkle with flour and place in hot oil until cooked through.
Dumplings with minced boiled meat
It’s more convenient to take ready-made dumpling dough and pay attention to the filling.
- 400 g boiled pork
- 100 g bacon
- Rusks – 1 tbsp
- Bulb
- Parsley sprig and ground pepper
- Bouillon
Grind the boiled pulp together with lard in a meat grinder. This will make the minced meat juicier. Sauté the onion separately and add the already prepared one. Add the remaining ingredients and add a little broth. Place the mixed minced meat into pieces of dough and cook.
Kulebyaki
Kulebyaki - baked pies. Boiled meat, even in its pure form, or seasoned with vegetables, eggs, potatoes, will be a filling for a pie (placed in pieces or in the form of minced meat).
Meatloaf with vegetable filling
Suitable fillings include: bell pepper, tomato, onion, carrot, potato.
Sprinkle the base of the roll with minced meat with spices and fasten with eggs. Place on cling film or foil in a square. You can fill the roll with sautéed, raw or boiled vegetables. The main thing is to evenly distribute the filling and carefully roll up the meat base from one edge using film. Cook for 20 minutes in the oven.
Roll with champignons
The principle is the same. Place fried mushrooms with onions in an even layer on top of the minced meat layer. Don't skimp, it will taste better. The roll is baked in the oven for 20 minutes.
Stewed meat balls in tomato
- Mixed minced meat - 250 gr
- Bulb
- Garlic
- A can of tomatoes in their own juice
- Sunflower oil
- Spices and a piece of parmesan
Mix the minced meat with fried onion, garlic, egg and grated cheese.
Roll into balls and fry for 5 minutes in oil. Add a can of tomato to the pan and simmer, covered, until done.
Hedgehogs
The easiest way is to make hedgehogs for lunch. Pour raw rice into the prepared (with onions and garlic) minced meat. We form balls and put them to cook in the broth, from which we will then prepare gravy. During the cooking process, the rice sticks out from the balls, like the spines of a hedgehog.
Potato zrazy with meat
- Mashed potatoes (6 pieces)
- 400 g chopped boiled pork
- 2 onions
- Butter
- 2 eggs
- Handful of flour
- Dill and salt
Using mashed potatoes, make a dough with flour and eggs. Roll the mass into a sausage to make cutting easier.
We put meat filling into each flatbread, wrap it and fry it.
Eggplants with cheese and meat
- Eggplants – 6 pcs.
- Meat product – 250 gr
- 2 tomatoes and an onion
- Hard cheese – 100 g
- Greenery
Remove the core of the eggplant and chop it.
Chop the vegetables and mix with the eggplant pulp. Fry in oil along with minced meat. Place the finished filling back into the eggplant halves. Sprinkle with cheese and bake for half an hour.
Boiled beef is a very multifaceted product. It can be used as a base for other dishes or served separately. There is a sufficient number of different dishes made from boiled beef: all kinds of salads, casseroles, porridges. If you still can’t decide what to make from boiled beef, then use it instead of sausage for breakfast sandwiches. We will share with you a few secrets on how to cook tasty and tender beef.
Boiled beef recipe
We need: pot.
Ingredients
Step-by-step preparation
Video recipe for cooking boiled beef
You can clearly see the whole process of preparing boiled meat (beef) in the following video with a detailed recipe.
Boiled beef for sandwiches
Cooking time: 105-110 minutes.
We need: foil, pan.
Ingredients
Step-by-step preparation
- Pour 3-3.2 liters of water into the pan, add 2.5 tablespoons of salt and let it boil completely.
- Place 1.5-1.6 kilograms of beef into boiling water and cook over low heat for 60-65 minutes. Do not forget that you need to periodically remove the foam.
- Add washed but not peeled onions (1-2 pieces) and carrots (1-2 pieces).
- Add 6-7 allspice peas, 1-2 bay leaves and 2-3 unpeeled cloves of garlic and cook until the meat is completely cooked.
- When the finished beef in the broth has cooled slightly, transfer it to a sheet of foil and sprinkle on all sides with one and a half teaspoons of suneli hops and rub the spices into the meat.
- Wrap a piece of beef in foil and put it in the refrigerator overnight.
- After which the meat will be ready to eat as a completely independent dish.
Video recipe for preparing boiled beef for sandwiches
In the next video you can see in great detail how boiled beef is prepared for sandwiches.
Boiled beef with parsley
Cooking time: 155-160 minutes.
We need: saucepan with lid.
Ingredients
Step-by-step preparation
Video recipe for cooking boiled beef with parsley
Beef cooked with parsley turns out very aromatic. In order not to miss anything important from the cooking process, watch the following video.
Beef is considered a very healthy meat. Therefore, it is not surprising that quite a lot of dishes are prepared from it. For example, you can cook. They turn out especially juicy if you use batter.
If you prefer less fatty dishes, we recommend. And it makes the most delicious steaks. There is an opportunity to prepare many interesting dishes.
Beef boiled in broth is a fairly versatile product, since a huge variety of dishes can be prepared from boiled beef. We told you about the most accessible methods of cooking meat. When you have the opportunity to make beef according to one of our recipes, be sure to share your impressions in the comments.
While learning the basics of cooking, at one time I was most afraid of cooking meat. Why? Don't know. But when I cooked it once, the fear went away. In this recipe I will try to tell you about the simplest way to cook meat. Perhaps someone will need this recipe. This meat can simply be served as an appetizer, used on sandwiches or in salads.
Ingredients for “Boiled meat “Basic recipe””:
Recipe “Boiled meat “Basic recipe””:
I used pork, boneless shoulder. But this recipe can also be used to cook other parts of pork, beef, and whole chicken.
It is better to buy chilled meat that has not been frozen. If your meat is frozen, then to maintain its juiciness, it must be properly defrosted. Wrap a piece of meat in cling film or put it in a plastic bag and tie it tightly. Place the meat on a plate or tray and put it in the refrigerator. Defrosting in the refrigerator takes much longer, but this way the meat loses less juice and it will certainly taste better. Meat can take from 8 to 24 hours to defrost in the refrigerator.
Any meat should be rinsed under cold running water before cooking to ensure its cleanliness.
Let the water drain and blot off any remaining residue with a paper towel.
Peel the onions, garlic and carrots and rinse under water. Prepare salt and spices
Choose a suitable cooking pot. Try on a piece of meat by placing it in a pan. It should be about one and a half times larger than the piece of meat itself. This is necessary so that the meat is completely covered with water, but at the same time, too much water should not be placed.
In my case, my piece of meat is 1 kg, I took a 2.5 liter pan.
Pour water into a saucepan, add salt, bay leaf, pepper, onion, garlic and carrots.
Bring the water with vegetables to a boil over high heat and only now place a piece of meat here. By placing meat in boiling water, we seal all the juices inside. The meat will remain juicy and tasty. The water should cover the meat by 1 cm. If there is not enough water, add boiling water from the kettle.
Wait until the water boils again, reduce the heat to low and continue cooking. With this method of cooking, not much foam is formed, but it is still there. Carefully remove it with a spoon and throw it away.
How long will the meat cook?
A piece of meat weighing about 1-2 kg is cooked:
Pork, turkey - from 1 to 1.5 hours
Beef - from 1.5 to 2 hours
Broiler chicken - from 40 minutes to 1.5 hours
Homemade chicken - from 2 to 3 hours
In any case, the readiness of the meat must be checked. Pierce the piece with a sharp knife. If the meat is raw, then the knife enters with difficulty, and a slight “creaking” is even felt. The finished meat can be easily pierced with a knife.
Look at the puncture and the fluid flowing out of it. If the liquid is pink and cloudy, then the meat is still raw. If the liquid is clear, then the meat is ready.
Cool the meat in the broth in which it was cooked, then it will not dry out and will remain juicy. Boiled meat is stored in the refrigerator for 2-3 days. It should be stored in a container with a tight-fitting lid. Can be wrapped in foil or film.
Serve as a cold appetizer with mustard or horseradish. Can be used in salads. Can be put on a sandwich.
Strain the broth remaining after cooking the meat through a sieve. Throw away the vegetables (they will no longer be useful). The broth from boiled meat is not very rich, but nevertheless it can be used to prepare light soups and sauces. I really love cooking buckwheat with it, it turns out very tasty.
If you do not plan to use the broth in the very near future, you can freeze it for future use. To do this, pour it into a suitable container and put it in the freezer. When you need it, defrost it and you can use it.
Also, instead of freezing, you can preserve the broth by canning it for a short period of time. To preserve, sterilize the jar and boil the screw cap. Bring the broth to a boil, pour into a hot sterile jar, screw on the hot lid, cover with a terry towel and leave until cool. The lid in the middle has been “sucked in” - the broth is preserved. Store in the refrigerator for 1-2 weeks until you decide to make the soup.
For main courses and cold appetizers, they cook beef, pork, veal, lamb, goat meat, tongues, kidneys, brains, udders and other offal, ham, smoked meats, sausages, frankfurters, sausages. At the same time, such an optimal cooking mode is selected in which the maximum amount of nutrients and biological substances would be preserved in the meat products and less of them would go into solution. For this purpose, meat is most often used for cooking in large pieces (weighing up to 2.5 kg), peeled from coarse films, and the meat is poured with hot water at the rate of 1-1.5 liters per 1 kg of meat. Only by-products (kidneys and scars) are poured with cold water to remove the specific odor and more water is taken than usual.
Before cooking, the shoulder meat is rolled up and tied with twine; cuts are made on the inside of the brisket along the ribs to make it easier to remove the bones after cooking.
Corned beef is pre-soaked in cold water, and then poured with cold water and boiled.
Before cooking, the brains are soaked in cold water, the films are removed and boiled with the addition of vinegar.
The kidneys are cut lengthwise, soaked in cold water and boiled, poured with cold water, then the broth is drained and not used, poured again with cold water and boiled until tender.
The technological scheme for cooking meat consists of the following operations: put the meat in boiling water, add onions and roots, heat it to a boil and cook at a low boil. Salt at the end of cooking, add spices (bay leaf, peppercorns).
Cooking time depends on a number of factors and is 2-2.5 hours for beef, 1-1.5 hours for lamb, 2-2.5 hours for pork, 1.5-2 hours for veal. The readiness of the meat is determined by piercing it with a chef's needle. At the same time, it freely penetrates into the thickness of the meat, and the released juice is colorless.
Boiled meat is stored on a steam table in broth in large pieces for up to 3 hours at a temperature of 50-60C. For longer storage, the meat is cooled in broth to prevent it from darkening, and then stored in the refrigerator. Before release, such meat is cut into portions and heated in broth.
The following culinary parts are used for cooking:
For beef - shoulder and shoulder parts of the shoulder blade, subscapular part, trim of carcasses of the 1st fatness category, brisket, side and outer parts of the hip cut; for lamb - ham, shoulder, brisket of old animals; for pork - shoulder; for veal - shoulder and brisket.
BOILED MEAT Boiled meat is cut into two pieces per serving across the grain and heated in the broth. Garnish with boiled potatoes, mashed potatoes or poached vegetables (carrots, rutabaga, turnips, cabbage). It is better to cook vegetables in meat broth. When leaving, boiled meat products should be topped with sauces derived from red base (onion, tomato, with vegetables, with cucumbers, steam, sour cream with horseradish). In addition, crumbly porridge, vegetables in milk sauce, stewed cabbage, and poached rice can be served with the meat.
BOILED LAMB WITH VEGETABLES IN A POT meat with bones, 2-5 pieces per serving weighing 30-40g, add water, add salt, spicy roots and cook. 30 minutes before the meat is ready, add whole medium-sized potatoes, cabbage in checkers, carrots, turnips, parsley, onion slices, spices and cook until tender, drain the broth and prepare a white sauce on it, pour it over the meat with vegetables, bring to a boil and season with garlic . The dish should be prepared in a portioned pot.
BESHBARMAK IN KYRGYZSTAN – cut boiled lamb into thin slices. Knead unleavened dough from flour, eggs, water, cut into noodles and boil in broth, combine with meat and place in a heap on a dish. Place onion rings on top, simmered in broth, sprinkle with ground pepper. Serve the noodles and meat in kes, and the strong broth separately in a bowl.
The easiest and fastest dinner is boiled meat dishes. If you boil a piece of beef or pork in advance and keep it on hand in the refrigerator, you will never be able to take the hostess by surprise. And in reserve, you can make sausage or roll from the blank.
What to cook from boiled meat?
There are dozens of recipes for boiled meat; you can choose both simple and original. The most important thing is to boil the product correctly; before cooking, it is soaked so that the broth is light and the pulp is soft. It is recommended to wash the meat in cool water, but soak it only in cold or mineral water. Cooked meat dishes will be delicious if you take into account simple details.
- Defrost the pulp for 6 hours on the bottom shelf of the refrigerator.
- Dip only in boiling water, this helps preserve the beneficial properties of the product.
- If you use chicken, a dish made from legs or fillets will be more juicy.
- Boil the meat with carrots, onions and bay leaves.
A simple and tasty dinner - boiled chicken salad. Beef or pork should be cooked for no more than 50 minutes, and chicken – 25-30. Salads are made regular or in puffs; in the first version they are dressed when serving, in the second - a couple of hours before the guests arrive. If you are short on time, you can add mayonnaise to each layer separately, and then put it in a salad bowl. An excellent treat for a romantic evening is “Men’s Whim”.
Ingredients:
- beef – 300 g;
- eggs – 5 pcs.;
- onion – 150 g;
- vinegar 9% - 40 ml;
- cheese – 150 g;
- water 100 ml;
- mayonnaise – 3 tbsp. l.
Preparation
- Chop the onion and grate the cheese.
- Boil eggs and beef, cut into pieces.
- Dilute vinegar with water and leave onions for 20 minutes.
- Lay out, greasing with mayonnaise, layers of squeezed onion, meat, eggs and cheese.
- Refrigerate.
Minced meat made from boiled meat is softer and more tender; you can make delicious cutlets from it in a matter of minutes. It is recommended to buy young beef; it cooks in 30 minutes; old meat will take 1.5 hours. An excellent option for children are meatballs made from breast or fillet.
Ingredients:
- meat – 700 g;
- onions – 2 pcs.;
- bell pepper – 1 pc.;
- eggs – 1 pc.;
- dill – 1 bunch;
- black pepper -1 tsp;
- salt – 1 tsp;
- oil – 2 tbsp. l.
Preparation
- Boil the meat, cool.
- Grind with onions and peppers.
- Add spices, egg, herbs.
- Stir and form into balls.
- Fry the boiled meat cutlets on both sides.
The simplest second of boiled meats is navy pasta. All housewives consider this dish a lifesaver that helps serve a hearty dinner to the table in a matter of minutes. There is a version that such a treat was invented by the wife for her husband, who suddenly returned from a voyage. Hence the name. It is recommended to take pasta from durum wheat varieties.
Ingredients:
- meat – 300 g;
- pasta – 600 g;
- onion – 1 pc.;
- black pepper – 0.5 tsp;
- salt – 0.5 tsp;
- oil – 50 ml;
- tomato sauce – 4 tbsp. l.;
- bay leaf – 1 pc.
Preparation
- Boil the meat with bay leaf and pepper.
- Cool, grind, pepper.
- Boil the pasta.
- Chop the onion and fry for a couple of minutes.
- Add the tomato, simmer and season.
- Serve the boiled meat hot.
An exquisite dish of French cuisine is soufflé, which means “filled with air.” There are unsweetened types, which are usually served for lunch or dinner, and sweet ones - dessert ones. Boiled meat soufflé is made only from young beef or chicken, the main thing is to beat the whites well and chop the base thoroughly. Bake at 180 degrees without opening the oven until a crust appears.
Ingredients:
- meat – 500 g;
- milk – 1 tbsp.;
- cream – 200 ml;
- eggs – 3 pcs.;
- salt – 1 tsp;
- pepper - to taste;
- butter – 50 g;
- hard cheese – 50 g.
Preparation
- Boil the meat, chop.
- Add milk, eggs, spices, cream.
- Beat the mixture with a blender.
- Grease the mold with oil and lay it out.
- Sprinkle with grated cheese.
- Bake for 45 minutes.
A quick and successful treat for unexpected guests. If you have a supply of boiled beef or chicken, the problem is solved quickly. The turkey dish will be more tender. Meat can also be replaced with sausage. Some housewives add leeks, carrots and cauliflower.
Ingredients:
- meat – 300 g;
- potatoes – 400 g;
- eggs – 3 pcs.;
- mayonnaise – 2 tbsp. l.;
- pepper – 0.5 tsp;
- salt - to taste.
Preparation
- Boil the meat, chop.
- Boil potatoes in their skins, peel and cut.
- Fry the preparations until golden brown.
- Place in the form.
- Beat eggs with mayonnaise and spices and pour.
- Bake for 25-30 minutes.
More complex, but original dishes made from boiled chicken meat can become a decoration for a holiday table or the main dish at a picnic. One of them is a roll; the most tender version is made with chicken. You can make any filling: cottage cheese with garlic, boiled eggs or omelet, fried liver with mushrooms. The main requirement is that the dish must be spicy.
Ingredients:
- meat – 1 kg;
- onions – 2 pcs.;
- carrots – 2 pcs.;
- processed cheese – 200 g;
- green peas – 150 g;
- greens – 1 bunch;
- pepper, salt - to taste.
Preparation
- Boil the meat, cut it.
- Chop onions and carrots and fry.
- Add spices, mix.
- Grind the meat in a blender.
- Add cheese and pepper.
- Place on film, stretching it into a layer.
- Place the roast, top with peas.
- Roll up the roll and sprinkle with herbs.
- Refrigerate for 2-4 hours.
For proper nutrition, such a dish as a dietary option is perfect. The name of the treat is widely known thanks to the cook of Count Stroganov, but with boiled beef the taste is new and more delicate. Served with vegetable salad, you can season it with a little lemon juice.
Ingredients:
- meat – 200 g;
- milk – 100 ml;
- sour cream – 2 tbsp. l.;
- olive oil – 1 tbsp. l.;
- onion – 1 pc.;
- thyme – 1 tsp;
- pepper, salt - to taste.
Preparation
- Boil the meat, cut it.
- Mix with chopped onion and fry.
- Mix milk, sour cream and butter with spices.
- Pour in the mixture, simmer for 20 minutes.
If you consider delicious dietary main courses made from boiled meat, then you should try pilaf. To make the treat crumbly, use steamed and special varieties: “basmati”, “jasmine”. The ideal option is “devzira”, with special grain processing. When frying, onions and carrots are lightly sprinkled with sugar.
Ingredients:
- meat – 1 kg;
- rice – 1 kg;
- carrots – 3 pcs.;
- vegetable oil – 1 tbsp. l.;
- onion – 1 pc.;
- garlic – 3 cloves;
- paprika – 0.5 tsp;
- saffron –0.5 tsp;
- barberry - 0.5 tsp;
- sugar – 1 tbsp. l.;
- salt - to taste.
Preparation
- Boil the meat, cut it.
- Chop the onion and carrots and heat for a couple of minutes.
- Sprinkle with sugar and stir.
- Add meat and spices.
- Rinse the rice and place in a second layer.
- Add water and boil.
- Stick in the garlic cloves.
- Simmer for 25 minutes.
Everyone likes dishes made from soft boiled meat; you can put beef and pork in half. Ideal for pies; some housewives also add fried liver, herbs, rice, bell peppers, and mushrooms to the filling. The mixture needs to be moistened with broth, but not too much so that the liquid does not interfere with baking.
Ingredients:
- meat – 500 g;
- carrots – 1 pc.;
- onion – 1 pc.;
- oil – 3 tbsp. l.;
- broth - 5 tbsp. l.;
- salt – 0.5 tsp;
- black pepper – 0.25 tsp.
Preparation
- Boil the meat, chop.
- Chop carrots and onions and fry.
- Add meat, sauté for 5 minutes.
- Pour in the broth, stir.
- seasoned with spices and herbs.
Dishes made from tender boiled meat are prepared very quickly, which is their main advantage. You can even cook sausage for future use if you have the time and skill. It is recommended to cook chicken or beef ahead of time, since the product cools very slowly. For children, it is better to take chicken or turkey; there is a recipe that combines the taste of French pate and homemade kupaty.
Ingredients.