Pork with prunes is the best combination of meat and fruit. We prepare delicious pork with prunes: stewed, baked, fried

There are many recipes for cooking pork in the oven, and we will prepare one of them today. Pork baked in the oven with prunes - very tasty and hearty dish. The meat turns out tender and juicy, prunes wonderfully highlight the taste of the meat.

So, let's prepare necessary products. Use mustard according to your taste.

We wash and pour the prunes hot water. In the meantime, let's get to the meat. Make transverse cuts, about a centimeter from the end. These are the “pages” we got.

Let's make a sauce from sour cream, mustard and garlic. Let's add salt and pepper.

Mix the sauce well.

Finely chop the onion and sauté until transparent.

Wash the prunes, dry them and cut into strips. Mix with onions, add your favorite herbs, I took thyme.

Generously coat each slice of meat with sour cream and mustard sauce and add prunes and onions. If you have time, leave the meat to marinate for half an hour to an hour. Let's put our “book” on foil. I recommend using 2-3 layers of foil, as the meat will release juice.

Wrap the pork and prunes tightly in foil, place on a baking sheet or in a mold and place in an oven preheated to 220°C for 35-40 minutes.

We got such beautiful meat! Fragrant, tender, juicy. Carefully drain the released juice and prepare a meat sauce based on it - sour cream, tomato or any other.

Serve the oven-baked pork with prunes, cut into slices, with vegetables and herbs. The most tender meat will not leave anyone indifferent. Bon appetit!

Meat with prunes is recognized perfect combination in many cuisines of the world. Dishes of this type can be found in Greece, Romania, Russia and Ukraine. This is not surprising, since these dried fruits are combined with all types of meat, be it pork, beef, lamb or poultry, and their taste qualities open perfectly during baking, stewing or other heat treatment.

Stewed pork with prunes

Goes great with pork sweet and sour sauce, but the meat will turn out even tastier if you cook it in such a filling. Dried plums will add moderate acidity and sweetness to the gravy.

To cook a piece of pork with them, you will need:

• 500 g pork pulp;
• 15 pcs. prunes;
• 130 g onion;
• 60 ml tomato paste;
• 220 ml boiling water;
• any lean oil for frying;
• salt and pepper mix.

Cooking algorithm:

1. Rinse dried fruits under cool running water, then pour in boiling water and let it swell for 20 - 30 minutes. After this, if necessary, remove the seeds and cut the dried fruits into thin strips. When buying prunes at the market or in a store, it is better to give preference to fruits with seeds, matte black skin color and without visible damage, which are not too stuck together. In this case, there is a greater chance of purchasing a quality product that has not been treated with glycerin, dyes or other chemical additives.
2. Cut the prepared pork into pieces with sides no larger than 2 - 3 cm and fry until a beautiful caramel crust on all sides. vegetable oil.
3. While the pork is roasting, peel and finely dice onion. Send it to the fried meat and sauté for several minutes, stirring vigorously.
4. Next, add prunes, tomato paste, salt and pepper to the meat. Pour in hot water and, reducing the heat to minimum, simmer for 90 - 120 minutes.

Stewed meat with prunes is served with a side dish of rice or pasta.

Cooking with beef

Prunes are very good with meat, but not everyone knows how to cook them so that the dried fruits enrich the taste of the dish and do not spread into a shapeless mass.

How to achieve this is described in detail in the recipe for stewed beef with prunes, which contains half a kilo of lean, boneless beef:

• the same amount of dried fruits without seeds;
• 300 grams of onions and young carrots;
• 100 ml tomato juice;
• 400 – 600 ml of water;
• 20 g salt;
• 10 – 15 black peppercorns;
• 2 – 3 bay leaves;
• Refined sunflower is small for frying.

Pork goes well with sweet and sour sauce, but it will be even tastier if it is immediately stewed in such a sauce or with sour fruits. One of the leaders among such dishes is pork stewed with prunes. Meat prepared in this way has a harmonious taste and is tender, soft, and juicy.

Stewing pork with prunes is not difficult, and it is difficult to spoil this dish. However, knowing a few secrets will allow you to make a ready-made culinary product even more delicious.

• The first secret is choosing the ingredients for the dish. It requires pork pulp, possibly with fat, the main thing is that the meat is fresh, from a young pig. Preference should be given to fresh or, in extreme cases, chilled meat. Prunes also need beautiful, smooth, not overdried, preferably already pitted.
• If the pork was frozen, then it needs to be defrosted gradually. It is best to place it in a pan of water room temperature and wait, changing the water periodically.
• If the prunes are overdried, then they need to be soaked and left for 15–20 minutes. warm water. You should not keep dried fruits in water for longer, as they can get wet and lose their shape. You will have to carefully remove them from prunes with pits.
• By marinating the meat before cooking, you will help it cook faster and stay tender and juicy. This is especially true for meat that has been frozen. It is best to marinate pork for stewing with prunes in mayonnaise or fermented milk products, you can marinate it in brine or soy sauce. Vinegar-based marinades are undesirable in this case. The meat should remain in the marinade for 1.5–2 hours.
• Cut the meat into pieces of different sizes (this depends on the recipe), but always across the grain. Otherwise, it will take a long time to cook, and then it will become difficult to chew. In addition, meat cut across the grain absorbs the sauce better.

You can stew pork with prunes on the stove or in a slow cooker, in tomato sauce or cream, in portioned pieces or like goulash. These subtleties depend on the chosen recipe.

• pork – 0.5 kg;
• pitted prunes – 100–150 g;
• tomato paste– 100 g;
• onions – 100 g;
• salt - to taste;
• black ground pepper- taste;
• ground red pepper - to taste;
• vegetable oil (for frying) – as much as needed;
• water - as needed.

• Wash the prunes, cover with warm water and leave for 15 minutes.
• Wash the meat and cut into pieces of one and a half to two centimeters.
• Remove the prunes and squeeze to remove excess liquid. Cut into strips.
• Peel the onion and cut into cubes.
• Fry the meat in a frying pan in oil until it turns pale.
• Add onions to the meat and fry them together for 10 minutes.
• Season with salt and pepper, add tomato paste and prunes to the frying pan with the meat.
• Fill with a glass of water and place on the stove.
• Simmer covered over low heat for 1–1.5 hours, stirring and adding occasionally boiled water. The meat will be ready in an hour, but if you simmer it longer, it will become more tender and soak up the sauce better.

This is one of the most common recipes for cooking pork with prunes. Meat stewed over it can be served with any side dish, but most often it is served with potatoes.

Pork medallions stewed with prunes in cream sauce

• Pork medallions – 0.8 kg;
• pitted prunes – 100 g (8 large pieces);
• olive oil – 25 ml;
• butter – 50 g;
• white dry wine– 100 ml;
• chicken broth – 150 ml;
• cream 30–35 percent fat – 50 ml;
• chopped parsley – 10 g;
• flour - as much as needed;
• salt and pepper mixture - to taste.

• Wash and dry the pork medallions. If you have a whole piece of meat, then cut it against the grain into portions.
• Wash the prunes and remove the pits if necessary. Soak dried fruits in warm water, holding it in it for a quarter of an hour.
• Make a cut in the center of each medallion and insert prunes into the cuts.
• Mix flour with salt and pepper, roll medallions in it.
• Place half a piece in a deep frying pan butter, pour olive oil into it.
• Fry medallions in a mixture of oils on both sides until a tender crust forms.
• Mix the broth with wine, simmer the meat in this sauce until it has evaporated almost completely.
• Pour in the cream, add the remaining piece of butter, cover with a lid and simmer over low heat for another 10 minutes.
• Sprinkle with parsley before serving.

According to this recipe, pork with prunes is rarely stewed, but, most likely, only because it is not very well known, because a dish made according to it will decorate even a festive table.

• pork – 1 kg;
• tomatoes – 0.3 kg;
• cabbage – 0.2 kg;
• prunes – 0.2 kg;
• onions – 100 g;
• carrots – 100 g;
• sour cream – 0.2 l;
• garlic – 2 cloves;
• salt, ground black pepper - to taste;
• vegetable oil - as much as needed for frying.

• Wash the meat and cut into small pieces.
• Cut the onion into half rings and fry in oil.
• Add the meat to the onions and fry them together until the meat changes color.
• Place the meat and onions on the bottom of a cauldron or thick-walled pan.
• Soak the prunes for 15 minutes, remove the seeds if necessary, and cut into not too small pieces. Place on meat.
• Chop the cabbage and place in the next layer.
• Grate the carrots and place on the cabbage.
• Pour boiling water over the tomatoes and remove the skins. Cut into pieces of any shape, place on top of meat and other vegetables.
• Add some salt and pepper.
• Mix sour cream with garlic passed through a press, cover the contents of the pan with it.
• Pour in a glass of water, cover with a lid and place on low heat.
• Simmer for an hour, removing the lid from time to time and stirring the dish. Monitor the amount of water, adding more if necessary.

Despite the fact that the dish contains vegetables, there are not enough of them to eat it without a side dish. Will suit him well mashed potatoes and stewed cabbage.

• pork – 0.8 kg;
• prunes – 0.2 kg;
• onion – 0.2 kg;
• bell pepper – 0.2 kg;
• soy sauce – 50 ml;
• vegetable oil – 50 ml;
• spices - to taste;
• water – 150 ml.

• Cut the meat into not too small cubes.
• Peel the prunes; if they are, cut into strips after soaking them in water.
• Cut the onion into half rings.
• Wash the pepper and remove the seeds. Cut into strips.
• Pour oil into the multicooker bowl, add the meat and fry it for 10 minutes in baking or frying mode.
• Add the rest of the ingredients. Mix the sauce with water and pour into the multicooker bowl. Add spices.
• Close the lid and run the extinguishing program for an hour.

This is one of the most simple recipes cooking pork stewed with prunes. Despite the simplicity of preparation, the dish turns out very tasty.

Pork stewed with prunes is perfect for lunch or dinner. It can also be served at the holiday table. This dish is usually served with a side dish of potatoes.

Many meat eaters who know a lot about meat dishes, understand the importance of properly preparing this product. If the meat is stewed, then it must reach such a condition when meat pieces They will literally melt in your mouth. And if such meat, and in in this case pork is also intertwined with the taste and aroma notes of another suitable and no less delicious ingredient, then the dish can safely be called a culinary masterpiece.

And the word “masterpiece” is not accidental here. The recipe for stewed pork with prunes absolutely fits this description. Once you try to cook pork with prunes according to this recipe, you will definitely repeat it, more than once.

I am pleased to share with you, dear readers, this incredibly successful and not complex recipe cooking pork with prunes and I can assure you that after taking the first sample from the finished dish you will be very pleased with the result.

Ingredients:

• 500 g pork tenderloin
• 1 large onion
• 50-70 g prunes
• 50 ml sunflower oil
• 0.5 tablespoon salt
• 1 Bay leaf
• 0.5 teaspoon ground pepper

Pork with prunes, recipe with photo

Wash 500 g pork tenderloin thoroughly in large quantities running water, and then cut into fairly large cubes, about 4 cm in size.

Place a roasting pan or frying pan on the stove and heat for about 1-2 minutes over medium heat (so that the meat does not stick to the surface during the frying process). Add 50 ml of sunflower oil to the roasting pan (I used a glass roasting pan) and add the pork and bay leaf there.

Fry the meat over medium- high fire until golden brown, stirring frequently with a spatula (frying lasts about 7 minutes).

Then peel and coarsely chop the onion. Add it to the roasting pan with the pork and continue frying for another minute.

Then pour water into the frying pan. We will need just enough of it to cover the meat completely and even another centimeter on top of the meat. Adjust the heat and reduce to a minimum. Loosely cover the roasting pan with a lid and leave the meat to simmer for 30 minutes.

After 30 minutes, add water to the original level (it gradually evaporates) and again forget about the pork for 30 minutes.

After the second half-hour cycle, add salt, pepper and thoroughly washed prunes to the meat in the roasting pan. Add water again to the original level and set aside 30 minutes. The lid of the frying pan is still not tightly closed.

30 minutes are up again. This time the pork and prunes are completely ready. Meat and meat gravy acquired a more saturated color thanks to the prunes, and the prunes themselves softened and were saturated with aromas and tastes.

Serve the pork with prunes to the table in the heat of the moment, accompanying the dish with any side dish.

The pork turned out incredibly tender and when pierced with a fork, the pieces of meat literally fell apart. This meat just melts in your mouth. Prunes when eaten with meat “sound” very noble and their taste will not leave anyone indifferent.

By cooking meat with the addition of aromatic prunes, you will get an unusually appetizing, tasty dish. The recipe came from the East. It's festive and original second gourmets will appreciate it. The aroma of plums permeates meat well, and you can cook it with the addition of a variety of spices, dried herbs, fruits and vegetables.

How to cook delicious meat with prunes

Fruits always add piquancy and unusualness to meat. A product rich in vitamins and microelements – prunes – is also valued. He has unique taste. They can be used to cover meat, stew, stuff, or make a spicy sweet and sour sauce. It can be added to many dishes. A few tips will help you cook meat with prunes deliciously:

• dried fruits must be taken pitted;
• choose large prunes, without damage;
• prunes are selected depending on the type of meat: sweet dried fruits go with beef, and sour dried fruits go with pork and lamb;
• Suitable for cooking: tenderloin, neck, ribs, hip.

Meat with prunes - recipe

It’s easy to find a recipe for meat with prunes that the housewife will like. All types of meat can be used for cooking. Southern dried fruit goes well with lamb, veal, beef and pork. Options:

1. Meat can be baked in pots, stewed, fried, grilled or in a slow cooker.
2. You can combine this rich base not only with prunes, but also with other fruits and vegetables. Meat delicacies made with sour apples Brussels sprouts, cherry tomatoes and basil.
3. The spices used are cinnamon, dry bay leaf, paprika, and whole coriander.

Beef stew with prunes

• Cooking time: 127 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 442 kcal.
• Cuisine: Russian, European.

Goulash contains few calories and is suitable for people watching their weight. It's easy to prepare. Beef with prunes stewed with vegetables - very healthy and aromatic. The ideal flavor combination will appeal to gourmets. The sourness of the southern dried fruit emphasizes the sweetish taste of the meat. Tip: choose young beef with low film and fat content. Such meat will be easy to wash, peel and cut.

Ingredients:

• beef (tenderloin) – 435 grams;
• dried prunes – 210 g;
• dry white wine – 126 ml;
• onions – 2 pcs.;
• tomato paste – 27 g;
• tomato sauce (ketchup) – 36 g;
• mixture of ground peppers – 3 g;
• ground cinnamon– 4 g;
• vegetable oil – 55 g;
• water – 225-275 ml.

Cooking method

1. Wash the beef. Dry it with paper or cotton towels. Clean the piece from veins, films and fat. cut small cubes.
2. Large prune rinse, dry.
3. Peel and chop the onion.
4. In a heated frying pan in vegetable oil, fry the beef over high heat. There is no need to cover with a lid. When the meat is well browned on all sides, transfer to a small saucepan or saucepan.
5. Pour half a glass of wine into the frying pan. Let it simmer for 5 minutes, pour into a saucepan with the meat.
6. Fry the onion until transparent. You can add tomato paste or sauce. Simmer for 5 minutes, put in a saucepan.
7. Pour water over the meat. Simmer on low heat under closed lid 1 hour, stirring occasionally.
8. Add washed dried fruits and seasonings. Simmer for 40 minutes without a lid. Ready dish Place on plates while hot.

In a slow cooker

• Number of servings: 4 persons.
• Calorie content of the dish: 147 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian, European.
• Difficulty of preparation: easy.

An unusual recipe for beef with prunes in a slow cooker will please any housewife. The dish can be served on its own or with a side dish. Meat goes well with boiled rice, pasta, salads from fresh vegetables and herbs. Original dish can be cooked not only on the stove, but also in the Redmond multicooker. You will need the “Frying” and “Stewing” modes.

Ingredients:

• beef shoulder pulp – 455 g;
• carrots – 78 g;
• meat broth– 185 ml;
• onion – 155 g;
• tomato paste – 68 g;
• prunes – 86 g;
• olive oil – 55 g;
• paprika – 5 g;
• ground black pepper – 4 g;
• salt – 6 g;
• garlic – 3 cloves.

Cooking method

1. Pour a glass of boiling water over dried fruits for 4 minutes. Remove and dry. Cut in half.
2. Remove films from beef and wash. Cut into pieces.
3. Peel onions, carrots, garlic. Cut the carrots into half rings and the onion into cubes.
4. Place beef and vegetables in a multicooker bowl. Set the “Frying” mode. Stirring constantly, fry for 5-8 minutes.
5. Add spices, salt, dried fruits, squeeze out the garlic. Mix well.
6. Pour a glass of warm broth and water over the meat. Close the multicooker lid. Set the “Extinguishing” mode for 1 hour.
7. Wait for the end of cooking signal.

In the oven

• Cooking time: 135 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 164 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian, European.

How to cook beef with prunes in the oven? It's easy! Will help with this step by step recipe with photo. In the oven, the meat turns out aromatic and juicy. Worth using veal ribs. During cooking, marinate the meat in honey mustard sauce, stuff prunes walnuts. This dish would look perfect on festive table. It should be served with basil sprigs and herbs.

Ingredients:

• veal ribs – 670 g;
• prunes – 325 g;
• liquid honey – 50 ml;
• mustard – 20 ml;
• walnuts – 115 g;
• dry bay leaf – 3 pcs.;
• salt – 7 g;
• black pepper – 2 g;
• cloves – 3 pcs.

Cooking method

1. Soak large whole dried fruits in a glass of cool water for 32 minutes. Rinse well and dry.
2. Marinate beef ribs. To do this, mix honey, mustard, black pepper. Coat the ribs in this mixture and leave for an hour.
3. Peel the nuts and chop lightly. Stuff prunes with nuts.
4. Fry the ribs in a well-heated frying pan for several minutes until golden brown crust. Add salt.
5. Place ribs and dried fruit on a baking sheet. Pour a glass of water. Add bay leaf and cloves. Cover the top with foil.
6. Bake in the oven at 190 degrees for 1 hour. Remove the foil and continue baking for another 15 minutes.

Pork with prunes in the oven

• Cooking time: 115 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 174 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian, European.
• Difficulty of preparation: medium.

An appetizing pork roll with prunes, baked in the oven and it turns out to be a simply amazing, spectacular dish. The combination of dried fruits and sour apples gives the meat an exquisite delicacy. A beautiful roll looks great on a holiday table. It will certainly delight your guests with its pleasant appearance and taste. Main component- This is young lean pork. Choose only a whole piece for cooking, without bones.

Ingredients:

• pork pulp – 725 g;
• apples – 3 pcs.;
• lemon juice – 33 ml;
• dried prunes – 125 g;
• mustard – 22 g;
• mayonnaise – 2 tbsp. spoons;
• ground red pepper – 2 g;
• ground black pepper – 2 g;
• salt – 6 g.

Cooking method

1. Wash the pork and dry it. Wrap in cling film and lightly beat on both sides. Make small cuts across the entire surface. Salt and pepper.
2. Soak dried fruits in cool water for 23 minutes. Cut finely. Leave a few pieces whole for decoration.
3. Small sour apples cut into cubes.
4. Take half the apples and prunes, place on the chopped pork, sprinkle lemon juice. Roll the meat into a roll and tie with kitchen string.
5. Mix mustard and 2 tablespoons of mayonnaise. Coat the top of the roll.
6. Bake in the oven at 190 degrees for 85 minutes.
7. The finished roll must be removed from the oven after it has cooled completely. Cut into portions and serve.

In a slow cooker

• Cooking time: 105 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 236 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian, European.
• Difficulty of preparation: easy.

You can cook pork with prunes in a slow cooker very simply and quickly using this recipe. Meat goes well with all dried fruits. If desired, it is easy to diversify this dish by adding not only prunes, but also sweet dried apricots, raisins. Pork should only be served hot. A tasty, juicy, aromatic meat delicacy that will please everyone in the household.

Ingredients:

• pork pulp– 625 g;
• raw prunes– 155 g;
• carrots – 110 g;
• onion – 110 g;
• salt – 7 g;
• black pepper – 2 g;
• vegetable oil – 23 g;
• water – 275 ml.

Cooking method

1. Wash dried fruits thoroughly. Cut into strips.
2. Wash lean pork. Cut into small slices.
3. Grate carrots onto coarse grater. Chop the onion.
4. Pour oil into the multicooker bowl (Redmond). Add finely chopped onions and carrots. Turn on the “Frying” mode and sauté the vegetables for about 9 minutes.
5. Place pork. Fry (5 minutes).
6. Add dried fruits, salt and pepper. Carefully pour water into the bowl. Turn on the “Extinguishing” mode for 65 minutes.

In a frying pan

• Cooking time: 38 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 187 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian, European.
• Difficulty of preparation: easy.

This will help you cook delicious pork with prunes in a frying pan. good recipe with photo. It is better to choose meat with alternating greasy streaks. Tenderloin, neck, and brisket are well suited for this. This dish will turn out juicy and tender. This meat has a special southern flavor. To emphasize it, use spices(rosemary, thyme, mint).

Ingredients:

• pork – 455 g;
• prunes – 60 g;
• wine (apple) vinegar – 12 ml;
• onions – 65 g;
• cherry tomatoes – 6 pcs.;
• ground black pepper – 2 g;
• rosemary and thyme - 2 sprigs;
• salt – 7 g.

Cooking method

1. You need to start cooking with dried fruits. They need to be washed and cut small pieces.
2. Cut the pork into small pieces and beat.
3. Cut the onion into half rings. Cut the tomatoes in half. Fry in vegetable oil.
4. Add chops to the pan and fry. Drizzle on top wine vinegar. Salt and pepper.
5. Add chopped dried fruits and herbs. Fry for 12 minutes.
6. Serve to the table, garnished with greens.

Roast

• Cooking time: 128 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 285 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian, European.

You can bake roast beef with prunes in the oven in deep portioned pots. This is an excellent hot dish. Original festive serving will surprise your guests and family. Fragrant dish Children and adults will like it. It does not require a side dish, because the roast already includes potatoes. Young beef goes well with dried fruits.

Ingredients:

• beef – 750 g;
• potatoes – 900 - 1250 g;
• pitted prunes – 225 g;
• tomato paste (sauce) – 110 g;
• ground pepper mixture – 3 g;
• onion – 125 g;
• greens (dill, parsley) – 60 g;
• salt – 7 g.

Cooking method

1. Wash the beef pulp and cut into pieces. Salt and pepper.
2. Cut dried fruits into strips.
3. Finely chop the onion. Fry until transparent. Add beef and dried fruits. Fry on all sides in tomato sauce.
4. Wash and peel a kilogram of potatoes. Cut into small slices.
5. Finely chop the greens and mix with the potatoes.
6. Place potatoes in the pots as the first layer, then beef in tomato sauce with onions and dried fruits.
7. Salt the water in a mug. It is necessary to pour it into the pots carefully, the water level should be below the neck. Cover with lids.
8. Place the pots in the oven for 1 hour. There is no need to remove the roast from the pots before serving.

Pork with mushrooms

• Cooking time: 108 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 245 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Even an inexperienced cook can handle cooking tender pork with prunes and mushrooms. The main component is a handful of dried prunes. It will give the dish a spicy smoky note and sweetness. Any mushroom goes well with pork. Forest flowers (honey mushrooms, chanterelles, boletus mushrooms) look especially good and sophisticated. Pork with dried fruits and mushrooms served with sweet and sour sauces.

Ingredients:

• lean pork – 955 g;
• chanterelles – 315 g;
• onion – 120 g;
• smoked prunes – 125 g;
• tomato sauce – 125 g;
• salt – 7 g.

Cooking method

1. Cut the pork into pieces.
2. Wash dried fruits and cut into several pieces.
3. Fry pork in vegetable oil on all sides until golden brown. Post it.
4. Fry finely chopped onions and mushrooms. Salt and season.
5. Place pork, onions, mushrooms, dried fruits in a saucepan. Fill tomato sauce. Simmer for 5 minutes, stirring constantly.

With potato

• Cooking time: 78 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 217 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Delicious and fragrant potatoes with prunes and meat, prepared according to this recipe, will delight all household members and guests. Lamb goes well with sour, non-smoked dried fruits. They add the necessary zest and piquancy to the meat. If you can’t buy lamb, you can use young veal, lean pork or turkey thigh fillet.

Ingredients:

• lamb – 825 g;
• potatoes – 1 kg;
• prunes – 225 g;
• spices for meat – 3 g;
• cream – 115 ml;
• salt – 8 g.

Cooking method

1. Pour boiling water over the dried fruits for 20 minutes. Dry.
2. Cut the lamb into portions and beat. Salt and pepper.
3. Peel the potatoes and cut them into slices. Place in a baking dish.
4. Place lamb with dried fruits on top of the potatoes. Pour in cream. Cover with foil.
5. Bake at 190 degrees for 45 minutes. Remove the foil and leave in the oven for another 15 minutes at 200 degrees.

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