Homemade meat. Homemade roast: recipes

Exists great amount delicious recipes meat dishes. Most often, housewives use pork, beef, turkey, and chicken. More than 30 published below best options, easy and understandable, capable of providing maximum benefit body.

Pork dishes: homemade recipes

Pork is an affordable and tasty meat. It is simple and quick to prepare. For pork recipes, the main thing is not to skimp on spices and vegetables. If you wish, you can even cook from such meat at home real kebab. Or please your family with the most tender slices of pork stewed in various sauces.

Pork kebab in the oven

Ingredients: kilo pork neck, 2 large onions, juice of a small lemon (can be replaced with 1.5 tbsp. vinegar essence), 4 - 5 tbsp. l. full-fat mayonnaise, a pinch of dried basil, salt.

The washed meat is cut into traditional barbecue pieces. It is filled with onion rings in a large bowl. The vegetable can be chopped quite large.
Basil and any other dried herbs are added for flavor.
The meat is salted.
Mayonnaise is immediately added, as well as citrus juice (or vinegar essence). The ingredients are mixed vigorously by hand.
The future kebab will marinate for at least an hour. But ideally, leave it overnight or even for a couple of days. The more time the pork spends in the marinade, the more tender and juicy it will be in the end.
The prepared meat is placed on wooden skewers and baked on a baking sheet covered with parchment. You can use regular skewers. In this case, they are installed on ribs of a long rectangular shape made of glass. This is convenient because the fat released will drip into the container and will not stain the oven.

The main thing is not to forget to turn the workpieces over during the process. Baking will take about half an hour at 200 degrees.

Baked pork marinated in beer

Ingredients: a kilo of balyk, a glass of light quality beer, large onion, 2 – 4 garlic cloves, salt, pepper mixture.

The washed meat is thoroughly dried. Incisions are made on the piece according to the accordion principle.
The pork is rubbed with a mixture of salt, pepper, and crushed garlic.
Pour onion rings into the bottom of a heat-resistant dish, greased with oil.
Prepared meat is laid out on them.
The entire structure is filled with beer and covered with foil. Its shiny part should be turned towards the food.

Under foil at high temperature the dish is baked for 110 – 140 minutes. In the switched off oven, it is left to brew for another half hour. During this time, all the released juices will be absorbed into the meat.

Meat stewed with prunes in a slow cooker

Ingredients: a kilo of meat pulp, half a kilo of dried fruit without seeds, 2 onions, 70 ml of cognac without flavoring, carrots, 2 small. spoons of sweet mustard, 2 tbsp. l. olive oil, 1 tbsp. l. lemon juice, salt, spices.

The prunes are washed well and cut into halves.
The meat is removed from excess fat and cut into strips.
Pork slices are ground with salt.
For dressing, mix oil, mustard, sour juice, spices, cognac.
This sauce is poured over the meat and left for a couple of hours.
The prepared pork is placed in the bowl of the “smart pan”.
People are pouring out from above onion rings, prunes and grated carrots.
The products are filled with the remaining marinade.

In the “Meat” program, the dish will be cooked for about an hour. Upon request from alcoholic drink You can refuse the recipe. But it adds originality to the taste of the finished dish.

Juicy baked loin

Product composition: ½ kg pork loin, 3 pinches of coarse salt, a pinch each of thyme (dry) and rosemary (dry), 4 cloves of garlic, 2 tbsp. l. vegetable oil, mixture ground peppers.

The loin is treated with a mixture of peppers and rock salt. You need to rub it on all sides.
The meat is transferred in one piece to a frying pan with heated fat and fried over very high heat for 2 minutes on each side.
You need to cook the loin not only from the largest sides, but also from the sides. This will allow all the valuable juices to be sealed inside.
The meat is transferred into a mold, and slices of garlic and herbs are laid out on it.
The top of the loin is covered with foil.

The dish is baked for half an hour at high temperature, after which it is removed from the oven, but is not freed from the coating. Leave it covered with foil to cool for another 20 minutes. This is necessary so that the released juices return to the meat.

Country salad with boiled meat

Ingredients: half a kilo of boiled pork, 2 heads white onion, 2 tbsp. l. chopped parsley, 60 ml chilled boiled water, 3 tbsp. l. heaped sugar, 1.5 tsp. salt, 9 tbsp. l. wine vinegar, a pinch of black pepper, 5 tbsp. l. olive oils.

The cooled meat is cut into large strips.
The onion is chopped into thin half rings. The parsley is chopped very finely.
The remaining ingredients mix very well. They will unite in aromatic marinade. You can add a little chili powder.
Meat and onions with parsley are laid out in layers in a dish. They are topped with marinade from the previous step.
The appetizer is refrigerated for at least 8 hours. The longer it sits there, the tastier it will be.

The salad is served to the table without additional sauce. The dish goes well with fresh Borodino bread.

Braised pork in soy sauce

Ingredients: half a kilo of pork, onion, 85 ml of classic soy sauce, a pinch of salt and paprika.

The meat is cut into small slices and fried in heated fat until golden brown. This will take 12 – 15 minutes. It needs to be constantly turned over during the process.
The onion is cut into half rings.
Classic soy sauce is poured over the meat. It will simmer under a tight lid for another 8 minutes.
Next, place in the frying pan vegetable pieces, add rock salt and paprika.
Extinguishing lasts 5 - 7 minutes.

The finished treat goes well with various cereal side dishes. It is especially delicious served with all kinds of rice.

Pork chops with mushrooms

Ingredients: 4 chops from pork pulp, salt, half a glass of kefir, pepper, flour for dough and for breading, 4 tbsp. l. drain butter, 2 tbsp. milk, 180 g champignons.

The chopped pieces of meat are rubbed with salt and pepper.
Kefir is poured into one bowl, a little flour is poured into another.
The chops are first dipped in fermented milk product, then collapse into wheat flour from all sides.
Each slice is fried in a frying pan for 6 - 7 minutes. Once he turns over.
Add to the fat remaining in the pan butter. Flour is fried on it (about 3 tbsp). Milk is poured here and salt is added to taste.
After boiling, the sauce is cooked until thickened. After adding thin slices of mushrooms to it, cooking continues for 4 - 6 minutes.

Place the chops in the sauce and simmer in it for a couple of minutes.

Pork pilaf in a slow cooker

Ingredients: 1 multi-cup dry rice, carrots, salt, 330 g pork, pilaf spice mixture, 2 tbsp. l. rast. oil, onion, 1 tsp. tomato paste.

Vegetables are randomly chopped into medium pieces. It is best to cut them into strips. For carrots, it is very convenient to use a special “Korean” grater.
Vegetables are prepared golden brown and fried in oil. They should not only soften, but also turn slightly golden. It is very important that the onions and carrots do not burn. Otherwise the pilaf will be bitter.
Then slices of meat and tomato paste are moved to them. Together, the components are fried for a couple more minutes.
Washed rice and spices are distributed on top. It is worth purchasing special high-quality cereals for preparing pilaf.
Pour 2 cups of salt water from the kettle.

Under the lid, in the “Pilaf” mode, the treat is prepared for 50 minutes.

Classic meat basics

Ingredients: 310 g pork tenderloin, 2 onions, 6 potatoes, 2 barrel cucumbers, 1 tbsp. l. tomato paste, 1 tsp. granulated sugar, spices, fresh garlic, salt.

The meat is cut into small strips and fried in any fat in a saucepan.
Thin slices of potatoes are cooked in a frying pan until golden brown.
While the potatoes are cooking, add half rings of onions and straws to the pork sour cucumbers. First, they are all fried together for a couple of minutes, and then covered with a lid and simmered on a small fire for 14 - 17 minutes.
Place chopped garlic, spices, sugar, salt, and tomato paste in a saucepan. Heated water is poured onto the food. A glass will be enough. The quenching continues for the same amount of time.

Add to thickened gravy fried potatoes. The treat is heated for another 5 - 6 minutes, decorated with herbs and served.

Recipe in French

Ingredients: a kilo of pork tenderloin, an onion, 70 ml of classic soy sauce, 80 g of cheese, 40 g of mayonnaise, pepper, salt.

The pork is cut into pieces about 1 cm thick. Then they are beaten, salted, peppered and poured with sauce.
In this form, the meat will marinate for about 20 minutes. During the process, it needs to be turned over from time to time.
The marinated pieces are fried on both sides until lightly crusted in a frying pan with boiling oil.
Then they are laid out in a heat-resistant form and greased with mayonnaise.
Next comes a layer of thin onion rings.
The preparations are generously sprinkled with grated cheese.

The dish is baked in the oven for 45 minutes. A temperature of 190 degrees will be sufficient.

Beef dishes: the best recipes

Meat main courses are often prepared not only from pork, but also from beef. At correct processing they turn out no less soft and juicy.

Classic beef stroganoff

Ingredients: half a kilo of meat pulp, onion, 2/3 tbsp. sour cream, 1 tbsp. l. first-grade flour, 1 tsp. tomato paste, 170 ml purified water, salt, pepper.

The beef is covered with film and cut into a whole piece.
The meat is thinly cut across the grain. Then it is crushed into strips.
First, the beef is fried in hot oil until crispy. It is then cooked with thin quartered onion rings.
The fried vegetable is sprinkled with flour. The mass is fried for one minute.
Sour cream and tomato paste are added. The mixture is salted and peppered.
Together, the products are filled with water and simmered for 8 - 9 minutes.

The prepared gravy is delicious served with any dry side dish.

Beef and chicken jellied meat

Ingredients: 3 kilos of beef on the bone, onion, half a chicken carcass, 2 carrots, salt, a handful of peppercorns, garlic.

Beef pieces on the bone are first soaked in cold water 5 – 6 hours, then washed and sent to cook along with half chicken carcass.
Peppers, peeled carrots and peeled onions are also added to the pan.
The products are cooked for 9 - 10 hours under the lid. Periodically, the foam mass must be removed from the surface of the liquid.
All the grounds are thrown onto a plate, and the broth is filtered.
Place deboned and chopped meat, slices of garlic and slices of boiled carrots into small bowls. They are topped with salted broth.

The jellied meat is put into the cold until it hardens.

Sunflower salad with boiled beef

Ingredients: 320 g boiled meat, 1 boiled carrots, pickled cucumber, 3 boiled potatoes, mayonnaise, 3 boiled eggs, salt, chips and olives.

When all boiled ingredients Once cooled, you can peel them, chop them and lay them out in layers.
The first is grated potato tubers with mayonnaise.
Next, the cucumber cubes are scattered.
Then comes a layer of grated boiled meat with salted sauce, grated carrots with mayonnaise, grated chicken proteins and crumbled yolks.

The appetizer is shaped like a sunflower using chips and olives.

Advice. To make boiled meat juicy, place it in boiling water and cook at low simmer.

Meat stewed with potatoes in a slow cooker

Ingredients: a kilo of potatoes, 430 g of beef, 2 pcs. tomatoes and carrots, onion, salt, spices, 1 liter of water, herbs.

First, medium cubes of potatoes, previously soaked in cold water for about an hour, are laid out in the oiled bowl of the multicooker.
Coming from above small pieces carrots and onions.
Then pieces of tomatoes are distributed along with the skin and slices of beef.
The mixture is sprinkled with salt and pepper and filled with hot water.
In the “Stewing” program, the treat simmers for 80–90 minutes.

Served potatoes with meat and big amount fresh chopped herbs. Slices of Borodino bread with classic sauce pesto.

Classic roast beef

Ingredients: kilo of thick edge of beef, 30 g sea salt, ground black pepper, 20 ml olive oil.

The meat is kept at room temperature for 80 - 90 minutes. Next, it is cleaned of films and anything unnecessary, rubbed with salt, pepper, and sprinkled with oil.
The piece is left for half an hour under a damp towel.
In any heated fat, the beef is fried on all sides until golden brown.
The meat is transferred to a baking sheet. First, it is baked for 25 minutes at 210 degrees. Then it bakes for another half hour at 170 degrees.

The finished roast beef should stand for about 20 minutes, after which it can be cut into portions and served.

Beef steak in a frying pan

Ingredients: kilo of beef, 4 - 5 tbsp. l. olive oil and half a standard pack of butter, salt, ground black pepper.

The meat is heated to room temperature, after which it is cut into layers. The optimal thickness of each of them is about 2.5 cm.
The pieces are rubbed with olive oil, sprinkled with pepper and salt.
Place all the steaks one by one on the grill pan and fry until done on both sides.

The finished pieces are placed one on one on foil, pieces of butter are inserted between them. The cover is wrapped. In this form, the steaks should stand for about 10 minutes.

Juicy beef chops

Ingredients: half a kilo beef tenderloin, 80 g semolina, 1 tbsp. l. dried parsley, 2 large chicken eggs, salt, black pepper.

The meat is cut into 4 portions. Each of them fights back.
Semolina is mixed with herbs, salt and pepper.
The eggs are beaten.
The chops are first coated in the breading from step two. They are then immersed in the egg mass. Lastly, they are breaded again.

Chops are fried until golden brown delicious crust at both sides.

Beef baked in a piece in foil

Ingredients: 800 g meat, 90 ml soy sauce, ½ tbsp. l. sweet paprika and curry, garlic, 3 tbsp. l. olive oils.

Garlic is ground with paprika, curry and poured into sauce.
The marinade, along with the oil, moves to a whole piece of meat. The liquid is actively rubbed into the beef with your hands. The meat will marinate for 3 – 4 hours.
A piece of beef is wrapped in foil. The coating should be very dense.

Beef is baked in the oven for 80 minutes at high temperature until the juice runs clear.

Turkey meat dishes: delicious recipes

If you need to prepare low-calorie dietary dishes made from meat, then you should choose turkey for them. This bird is healthy to eat for both adults and the youngest members of the family.

Turkey fillet in cream sauce

Ingredients: a kilo of poultry fillet, a full glass heavy cream, salt, 3 tbsp. l. rast. oils, spices.

Thawed meat is cut into oblong pieces. It is rubbed with salt and spices. Of the latter, coriander, curry, and fenugreek go well with turkey. The bird will marinate in this form for 15 - 17 minutes.
Next, the meat is fried in oil until cooked.
Cream is poured into the pan.

The dish simmers under the lid for about half an hour. You can thicken the sauce with grated cheese to taste.

Whole roasted turkey in the oven

Ingredients: poultry carcass (about 3 kg), salt, 3 sprigs of rosemary, 3 tbsp. l. olive oil and classic soy sauce, a head of garlic, a whole lemon, spices.

The turkey must be without entrails. The bird carcass is washed and dried inside and outside with napkins.
Chopped garlic cloves are poured into the sauce. Selected spices and salt are added.
The resulting mass is rubbed onto the bird carcass on all sides.
The lemon is doused with boiling water and inserted into the turkey’s belly. Fresh rosemary sprigs are laid out on top.
The bird is wrapped in a baking bag.
First, it goes into the refrigerator for an hour, and then goes into the oven for 1.5 hours.

The dish is baked at 190 - 200 degrees.

Meat cutlets in a slow cooker

Ingredients: 720 g poultry fillet, carrot, onion, half a bunch of fresh parsley, garlic to taste, salt, spices, slice white bread, half a glass of milk, an egg.

Bread without crusts is poured with heated milk.
The fillet with pieces of onion and carrot is crushed in a blender.
An egg, salt, spices, and chopped parsley are added to the resulting minced meat. The last thing to add to it is the squeezed bread.
Small cutlets are formed from the mass.

They are prepared on a special stand with holes in the “Steam” program. The cutlets will be fully cooked in approximately 50 minutes.

Breaded turkey fillet chops

Ingredients: 720 g poultry fillet, a glass of breadcrumbs, the same amount of first-grade flour, 2 large eggs, salt, spices for chicken, vegetable matter. oil.

The turkey is cut into medium pieces, each of which is well beaten. The slices are rubbed with spices and salt, poured with a small amount of oil.
The bird will marinate in the cold for 17 - 20 minutes.
On three separate plates there is flour, crackers and beaten eggs.
The turkey pieces are dipped in each one one at a time. First in flour, then in egg, and finally in breadcrumbs.

The chops are fried in hot oil on both sides until done.

Roast meat and potatoes

Ingredients: 620 g turkey fillet, carrots, 3 potato tubers, sweet bell pepper, 2 tbsp. l. full fat sour cream and sweet mustard, salt, pepper, lemon, fresh herbs, a pinch of grated ginger.

For the marinade, mix lemon juice, sour cream, chopped ginger and mustard. Pepper and salt are added.
All vegetables are cut in small pieces and placed in pots. You can simply grate the carrots using a grater with large holes.
The turkey is chopped into medium slices and fried until golden brown. Next, the bird is also distributed into pots.
The remaining marinade and a small amount of salted water are poured on top.
Chopped greens crumble.

In a very hot oven, the dish is baked for just under half an hour until the potatoes are soft.

Turkey boiled pork

Ingredients: 1 kg turkey fillet, 2 whispers of sea salt, 1 small. spoon of sweet paprika, mixture of ground peppers, 3 teeth. garlic, a pinch of salt and black pepper, 3 tbsp. l. rast. oils

Salt dissolves in cold water. At the rate of 1 large spoon per 1 tbsp. water. The whole piece of poultry fillet is immersed in the liquid overnight. The meat is pressed down with a weight on top.
In the morning, the piece is wiped off from excess liquid and tied with thread. This is necessary so that it retains its shape, convenient for cutting into sandwiches.
Cuts are made along the surface of the meat. Pieces of garlic are inserted into them.
Spices and oil are combined separately. You need to add very little salt. After all, the bird spent the whole night in a saline solution. The resulting mixture is rubbed onto the fillet.
The turkey is laid out on a baking sheet covered with dry parchment and placed in an oven preheated to 240 degrees. The meat is baked for half an hour. Do not open the oven door.
Then the heating is turned off. The meat is left in the same form in the oven until it cools completely.

Store boiled pork in the refrigerator, wrapped in parchment. It can lie for 4 – 5 days.

Bake in mustard marinade

Ingredients: turkey drumstick and wing, 2 tsp. hot mustard, 2 tbsp. l. olive oil, salt, ground black pepper.

The turkey parts are laid out in the form in which you plan to bake them.
The remaining ingredients are mixed in a separate bowl. You can add crushed garlic to them to taste.
The turkey is rubbed with marinade right in the pan.
The top of the food is covered with foil. The form moves to hot oven for half an hour.

Dietary turkey stew

Ingredients: half a kilo of poultry fillet, 2 pcs. tomatoes, onions, carrots, small zucchini, salt, garlic, spices.

Pieces of poultry fillet are immediately placed in a greased baking dish.
Cut carrots into strips, zucchini into cubes, tomatoes into slices. If the zucchini is young, there is no need to cut off the skin.
All chopped vegetables are distributed over them. Garlic is cut into small cubes.
The products are poured with half a glass of salted water and sprinkled with spices.

The dish is baked for just under an hour. Optimal temperature– 170 – 180 degrees.

Chicken dishes: popular recipes

Chicken is a low-calorie meat that can be used to prepare many delicious dishes. It goes well with any vegetable, mushroom, cheese and other additions.

Chicken fillet casserole with champignons

Ingredients: half a kilo of chicken fillet, 330 g champignons, 210 g sour cream, 160 g hard cheese, 2 tomatoes, salt, vegetable matter. oil, aromatic herbs.

The chicken is cut into strips or small pieces, placed in an oiled pan, sprinkled with salt and spices. If desired, you can lightly beat the bird.
Next, thin slices of tomatoes and slices of mushrooms are distributed. The products are again sprinkled with salt.
The cheese is coarsely grated and mixed with sour cream and seasonings. The mass is laid out on the future casserole.

The dish is baked for 40 - 45 minutes. In this case, the temperature is set to 190 degrees.

Chicken chakhokhbili - classic recipe

Ingredients: whole chicken carcass, kilo ripe tomatoes, 3 large onions, salt, fresh herbs, ground black pepper.

The chicken carcass is chopped into portioned pieces with a sharp knife. They shouldn't turn out too small.
The onion is peeled and chopped into medium pieces.
Remove the skin from the tomatoes using boiling water and a sharp knife. Then they are cut into slices.
Chicken pieces are fried in a duck pot with any fat for 10 - 12 minutes. They are stirred periodically.
Then tomatoes and onions are added. After the mass boils, the fire under it is reduced to a minimum, and under closed lid The dish is stewed until the chicken is soft. This usually takes 40 minutes.
Fresh herbs are chopped and added to the chicken along with pepper and salt. After a minute, you can turn off the chakhokhbili.

The meal is served to the table with fresh bread or pita bread.

Caesar salad"

Ingredients: bunch of Romaine lettuce, 2 chicken breasts, 2 tsp. sweet mustard, 1 tsp. soy sauce, egg, salt, 1 tbsp. l. fresh lemon juice, 120 ml olive oil, bowl of wheat croutons, 60 g parmesan, garlic, a handful of cherry tomatoes.

Both breasts are salted and fried in olive oil until golden brown. The cooled pieces with crust are cut into small slices. You can also bake the meat in the oven or boil it. This will reduce the calorie content of the dish.
For the sauce, beat citrus juice, mustard, soy sauce, crushed garlic and egg. Then mustard is added. Pour in the remaining olive oil (about 90 ml). The sauce is adding salt.

Rub melted butter into a clean chicken breast on all sides. This must be done with your hands and very intensively.
The meat is also rubbed with a mixture of salt and seasonings. You can choose any of the latter according to your taste. It's easier to buy ready-made aromatic mixture, designed specifically for chicken meat.
The breast is wrapped tightly with 1 - 2 layers of foil. There should be no holes left in the coating to prevent valuable meat juice from leaking out.
The meat is sent to a preheated oven (up to 180 degrees).
The dish is baked for 65 - 75 minutes.

The finished fillet is cut into slices and served for lunch with hot sauce. You can use it instead of sausage when making sandwiches. Perfect for Caesar salad.

Wings in soy-honey marinade

Ingredients: 630 g chicken wings, 2.5 tbsp. l. classic soy sauce and liquid honey, coarse salt to taste, a set of dry herbs and spices for chicken.

It is best to choose chilled rather than frozen parts of the chicken carcass. They always turn out tastier and more tender in the end. Each wing is visually divided into three parts. The outermost sharp one is cut off. There is no meat on it, so you can set it aside. Housewives usually use these parts for cooking broths.
The prepared meat is rubbed with a mixture of salt and special seasonings for poultry. Coriander, curry, and rosemary go well with it.
The remaining dry herbs and honey are added to the chicken.
Classic soy sauce is poured out. The marinade is evenly distributed over the wings. In this form they are left for half an hour in the cold.
The wings along with the sauce are transferred to the frying pan. First they are fried until golden brown.
Then a glass of water is poured into the frying pan, and the treat is stewed with minimal heat on the stove until the liquid evaporates.

If you want to get a crispy crust on your wings, then at the final stage you can put them in a hot oven for 12 minutes.

Chopped chicken cutlets

Ingredients: 430 - 460 g chicken fillet, 90 g cheese, half an onion, half a bunch of dill and parsley, 3 tbsp. l. corn starch and mayonnaise, salt, a pinch of ground black pepper.

The first thing to do is chicken fillet. It is cut as finely as possible with a sharp knife. The pieces should be very small. The smaller the size, the tastier it will be. ready dish.
It is also cut onion. If no one at home likes this vegetable, you can exclude it from the recipe.
The ingredients are mixed, coarsely grated cheese is poured into them. Greens are an optional ingredient. It is added to future cutlets to taste. Fresh herbs pre-cut finely.
Mayonnaise, salt, pepper and starch are added to the mixture.
After thorough mixing, the “minced meat” is sent into the cold for several hours. For example, for the whole night. If you don’t have free time, you can fry these cutlets right away.

Small cakes are molded from the resulting mass. They are fried until golden brown in hot oil on all sides. During this time, the cheese inside the cutlets should melt.

Casserole with potatoes and chicken in a slow cooker

Ingredients: 230 g of boiled chicken meat, half a kilo of potatoes, onion, Green pepper, 3 teeth garlic, tomato, 3 large eggs, 5 tbsp. l. sour cream, salt, spices.

The device activates the “Baking” mode for 70 minutes. First, in this program, onion cubes are fried until golden brown. Then they are cooked for a couple of minutes along with the boiled chicken torn into fibers.
Pieces are laid out with meat and onions raw potatoes and pepper slices. All ingredients are salted and sprinkled with selected spices. Crushed garlic is added to them.

The onion is cut into quarters and then fried in well-heated oil. It should acquire an appetizing rosy color, but not burn.
The chicken is torn into fibers and sent to the vegetable. Together the components cook for 3 – 4 minutes. If there is no time for pre-cooking poultry, you can simply fry the slices raw product along with the onion.
Add cheese and salt. You can add chopped herbs to the filling.
The finished dough is rolled out into a rectangle and cut into 2 parts. The filling is placed in the middle of each piece. The edges are cut into oblique strips. Next, they need to be folded one by one towards the middle. “Weaving” is carried out according to the pigtail principle.
For beauty, you can sprinkle future baked goods with light sesame seeds and/or coat with beaten egg yolk.

Chicken Kiev in the oven

Ingredients: large chicken breast, 60 g plums. oil, large a raw egg, a handful of crumbs from crackers, salt, 40 g of cheese, dry garlic, pepper.

The fillet removed from the bone is cut into 4 flat plates. They shouldn't turn out too thin. Each plate is struck with a hammer. This should be done through a bag or film with the blunt side of a kitchen tool. Otherwise, you can simply tear the tender meat.
The chicken is rubbed with salt, pepper and dry garlic. Instead of the latter, you can also use fresh. But in this case, it is first grated on a fine grater. Taste fresh garlic will be more obvious.
The cheese is coarsely grated and mixed with softened butter. It’s delicious to add very finely chopped fresh dill to the filling. The mass is added to taste.
The filling is rolled into a sausage, wrapped in a bag and sent to the freezer. Next, the workpiece is cut into 4 parts.
Each part of the filling is wrapped in a prepared fillet.
The future cutlets are dipped in a beaten salted egg, then rolled in breadcrumbs and fried in heated fat until cooked.

Well, a very tasty roast can be cooked on the stove. Of course, it is better to use a cauldron for these purposes, preferably a cast iron one. But many housewives make excellent home-style roast in a pan. In this case, it is advisable to use a thick-walled pan. The roast meat turns out so tender and so tasty! Just lick your fingers!

Ingredients:

800 g;
1 kg ;
1 medium carrot;
2 small onions;
70 g tomato paste;
2 cloves of garlic;
half a bunch of parsley;
2 bay leaves;
1 tbsp. flour (optional);
a little oil for frying;
salt, pepper to taste;
3-4 glasses of hot boiled water.

Homemade Pork and Potato Roast Recipe

1. Wash the pork pulp and dry it with a paper towel. Slice small cubes with a side of approximately 2 cm.

2. Pour 1-2 tbsp into a cauldron or saucepan. vegetable oil and heat thoroughly. Carefully transfer the pieces of pork into the cauldron. If the meat is immersed in cold pan with oil, it can burn, and then the whole roast will burn. Therefore, the pan or cauldron must be well heated beforehand. Fry the pork over medium heat for 3-4 minutes, stirring, avoiding burning.

3. Peel the onions and carrots and cut them into quarter rings (a ring into 4 pieces).

4. Add to the cauldron with pork and fry over medium heat until the onion is transparent, stirring occasionally.

5. Salt and pepper everything, add 2 bay leaves and tomato paste.

6. Stir and pour the prepared hot boiled water so that it completely covers the meat. Cover with a lid and leave to simmer over low heat for 20 minutes.

7. Meanwhile, peel the potatoes, wash them and cut them into small cubes.

8. Immerse the potatoes in the roast and add enough water to cover the potatoes. Leave to simmer over low heat until the potatoes are soft (you don’t have to cover the lid so that the roast doesn’t get all dirty).

9. Wash and chop the parsley. Peel and pass the garlic through a garlic press.

10. Add to the cauldron. The perfect roast is one in which the potatoes are soft but not mushy. And the roast itself comes with gravy and juice from meat and vegetables. To thicken this juice a little, add 1 tbsp. flour. You may end up with a thicker roast; a lot depends on the type of potato and how quickly the water evaporates. In this case, there is no need to add flour. Mix everything, then cover with a lid and turn off the heat. Let it brew for 15 minutes.

There you go the most delicious homemade roast! Bon appetit!

Despite the fact that the calorie content of roast is relatively high, even nutritionists recommend eating this dish periodically to speed up metabolism. Roast meat dish It’s easy to prepare, but it turns out very aromatic, tasty, and nutritious.

How to cook a roast

The classic recipe involves using heat-resistant pots to cook potatoes and meat, however, since not everyone has them, modern housewives use an ordinary frying pan for this purpose. cast iron cauldron or even a slow cooker. IN in this case Cooking roast at home will be even easier, and the potato-meat dish itself will turn out thick, melt-in-your-mouth, rich.

In the oven

A dish similar to hungarian goulash, prepared from any type of meat - pork, lamb, rabbit, poultry. A classic home-style roast in the oven is a baked whole piece of fillet. Modern recipes include mushrooms, vegetables, various spices that help achieve more bright taste potatoes with meat. Tasty dish in a pot suitable for festive table, and for lunch/dinner with the family.

In a slow cooker

By using kitchen appliance You can make almost any dish, including roast, which comes out especially tasty with this method of cooking. Since the roast should not be boiled or stewed, but simmered, the use of the device is ideal solution. Thanks to this method of preparing a meat dish with potatoes, a roast in a slow cooker turns out tasty, aromatic, and healthy.

In a frying pan

The name of this meat dish comes from the word “heat”. Previously, roasts were cooked in the oven or on open fire, however, modern housewives more often use a frying pan to save time. The meat is stewed under the lid, and potatoes, other vegetables, mushrooms, and seasonings are added to it. Roast in a frying pan can be made from lamb, pork, beef, chicken, which are combined with all of the above ingredients.

Homemade roast - recipe

There are many variations in the preparation of meat dishes, which involve the use different products and methods heat treatment. Each homemade roast recipe is unique and has its own characteristics. The most popular meat companions are zucchini, tomatoes, onions, garlic, Bell pepper, carrots, potatoes. The technology for preparing a dish at home with the addition of different ingredients and using excellent heat treatment methods.

With potato

Time: 1.5 hours.
Calorie content: 150 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty: low.

Roast pork with potatoes suggests pre-frying vegetables before stewing. Experienced cooks It is advised to prepare a dish from fatty, tender, juicy meat neck type, then during cooking it will not become dry. You can use any vegetables, but in this case carrots and onions are added.

Ingredients:

tomato paste – 2 tbsp. l.;
pork meat – 0.8 kg;
greenery;
medium carrot;
water – 3.5 tbsp.;
garlic cloves- 3 pcs.;
Bay leaf;
onions – 2 pcs.;
potatoes – 1 kg;
flour – 1 tbsp. l.;
vegetable oil for frying;
allspice, other spices;
sugar – 1 tbsp. l.

Cooking method:

Dry the washed pork, cut into small cubes, like peeled potatoes.
Carrots and onions should be cut into quarter rings.
Next you need to fry the pieces of meat in vegetable oil, having previously heated it in a cauldron/frying pan. This will take no more than 5 minutes.
Add carrots and onions and fry the vegetables until the latter is transparent.
Pour a small amount of water into the dish (so that the meat is covered), add seasonings, and cover the pan/cauldron with a lid. Reducing the heat to low, simmer the food for 20 minutes.
Add potato cubes and more water until the liquid level is 1cm below the surface of the potatoes. When the product becomes soft, add tomato paste diluted with water into the container, adding salt and sugar.
A few minutes before turning off the heat, the dish should be seasoned with chopped herbs and crushed garlic. If the roast is too runny, add a spoonful of flour to the broth.

In pots

Time: 2.5 hours.
Number of servings: for 2 persons.
Calorie content: 184 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty: low.

A homemade pot roast recipe involves using different spices, but it is better to combine pork with basil, sage, cumin, nutmeg. Some prudent housewives make preparations in advance, putting all the ingredients in pots and placing them in the refrigerator, and an hour before the guests arrive, they send the dishes to the oven.

Ingredients:

Bay leaf;
pork – 0.5 kg;
prunes – 100 g;
carrot;
bulb;
potatoes – 0.5 kg;
spices;
parsley root.

Cooking method:

Since the main goal is to retain the juices in the roast, you should not trim the fat from the meat. Rinse the fillet with water, dry with a napkin, cut into portions.
Season the meat slices with spices, fry in oil on all sides, turning on high heat. When will it appear golden crust, remove the pan from the heat.
Remove the meat from the container, after which you need to fry the potato pieces in the same oil (the cubes should be medium in size). During frying, potatoes need to be salted. Alternative option– cook the vegetable, but then there is a high probability that it will fall apart during baking.
Wash the remaining ingredients, peel if necessary and chop.
Place a bay leaf and a mixture of prepared ingredients at the bottom of each pot.
Pour lightly salted water into each container so that it covers the contents of the pots on your finger.
The meat dish should be prepared at home in an oven heated to 220 degrees for about half an hour.
Serve the finished dish without removing it from the pots, sprinkled with fresh herbs.

With mushrooms

Time: 60 minutes.
Number of servings: for 4 persons.
Calorie content: 110 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty: low.

Forest mushrooms add flavor to any dish wonderful aroma, and home-cooked roast turns out very tasty and appetizing. In addition, the mushrooms will give the rest of the ingredients and the sauce a beautiful golden color. If desired, you can use it as fresh product, there is either frozen or dry.

Ingredients:

olive oil;
onions – 2 pcs.;
beef – 0.5 kg;
bell pepper – 2 pcs.;
mushrooms – 0.4 kg;
potatoes – 1 kg;
seasonings (powdered ginger, coriander, mixture of peppers, etc.);
heavy cream – 5 tbsp. l.

Cooking method:

Grease the pan/cauldron with oil and place it on the stove to heat.
The beef should be cut into medium cubes, the onion into half or quarter rings.
Fry the meat with onions, after the latter has become transparent, add sweet pepper strips to the products.
Simmer the food for 10 minutes, add pieces of mushrooms (forest mushrooms are best cooked in advance, champignons can be used raw).
Continue to simmer the meat and mushrooms at home for 20 minutes, then add the potato pieces and cook the dish until done.

With vegetables

Time: 1.5 hours.
Number of servings: for 4 persons.
Calorie content: 125 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty: low.

Roast with vegetables and meat at home can be prepared in clay pots, heavy-bottomed frying pan or Dutch oven. In this case, different fillings are used: potatoes and meat go well with cabbage, onions, carrots, eggplants, sweet peppers, tomatoes, and other vegetables. In the absence of beef and pork, you can make a roast even with minced meat. Decorate the finished dish with fresh herbs, and you can supplement it with light salad or pickles.

Ingredients:

small tomatoes – 3 pcs.;
greenery;
beef/pork – 0.7 kg;
carrots – 3 pcs.;
sweet red pepper – 1 pc.;
olive oil– 3 tbsp. l.;
peppercorns – 20 pcs.;
salt, spices;
water.

Cooking method:

The meat should be cut into small cubes, the onion into half rings as thin as possible. Fry the latter in oil until transparent.
Peeled carrots should be grated, tomatoes and peppers should be cut into small cubes. Add chopped vegetables to the onion, season and add salt.
Distribute the prepared foods among the pots: first the meat, then the stewed vegetables and again the meat.
Sprinkle the food with seasonings on top, pour 70 ml of hot boiling water into each pot, close the containers and place on a baking sheet in the oven, heating it to 220 degrees.
After an hour, the home-style meat dish can be served.

In a saucepan

Time: 1.5 hours.
Number of servings: for 4 persons.
Calorie content: 89 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty: low.

The recipe described below suggests preparing roast rabbit meat - meat that is considered dietary, and therefore has low calorie content. Many vegetables and spices can be combined with rabbit fillet, so if you wish, you can experiment by adding new ingredients to the list of products. Home-style potatoes with meat in a pan are prepared simply and quickly, and the finished dish is so tender that it melts in your mouth.

Ingredients:

potatoes – 0.7 kg;
water – 1 l;
rabbit meat – 0.7 kg;
rosemary, other spices;
sour cream – 100 ml;
carrots – 2 pcs.;
large onion;
tomato paste – 2 tbsp. l.;
butter – 2 tbsp. l.

Cooking method:

Cut the rabbit meat into portioned pieces, fill in cold water.
Peel the vegetables, chop relatively finely, add salt and mix.
Drain the water from the rabbit, dry the meat, place it in a deep plate, sprinkle with spices.
Melt the butter in a frying pan, fry the rabbit meat in it until golden brown, then salt the product and place it in a pan with thick walls.
Without changing the oil, fry the vegetables in a frying pan until the onion is transparent. Place them on top of the fillets.
Combine tomato paste with sour cream, pour the sauce over the vegetables, add boiling water to the food so that it covers them completely.
Cover the container with a lid and cook the potatoes and rabbit at home for an hour.

Turkey

Time: 1 hour.
Number of servings: for 5 persons.
Calorie content: 118 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty: low.

Turkey meat is valued in many countries around the world for its nutritional value, benefits and dietary composition. Turkey meat is easier to digest than beef or pork, but is not inferior to them in terms of taste qualities. To prepare a home-style roast with turkey and potatoes, it is better to use the poultry breast - the part where the meat is maximum juicy, tender and soft. This dish will become a great option diversify your family dinner. How to cook potatoes with turkey at home?

Ingredients:

turkey fillet – 0.5 kg;
boiling water – 1.5 l;
potatoes – 1.5 kg;
olive oil – 2 tbsp. l.;
onions – 2 pcs.;
carrots – 2 pcs.;
spices.

Cooking method:

Wash and cut turkey fillet into small slices.
Chop the peeled onion into half rings and grate the carrots.
Vegetables should be fried in oil in a saucepan/cauldron, turning on medium heat.
Add the turkey to this, after 15 minutes, pour boiling water (1 liter) over the food, season the dish and cook the meat at home for half an hour under the lid and on low heat.
Add potato cubes and half a liter of boiling water to the roast (you can season the dish with a little soy sauce if you wish) and simmer the ingredients until the potatoes are ready.

To make homemade meat tender, juicy, and tasty, you need to know some tricks. They concern not only the choice of the main ingredient, but also dishes and seasonings. Cooking roast at home requires observing the following rules:

for roasts, it is better to choose fillets from those parts of the carcass that were least strained when the animal moved (neck, breast, etc.);
Utensils for cooking pork/beef at home should retain heat well ( perfect option– clay/ceramic pots, duck pots, braziers, thick-walled frying pans);
for roast pork, you should use spices such as cumin, basil, sage; for beef, tarragon, lovage, and rosemary are more suitable;
To meat dish Many vegetables are suitable for home cooking, especially potatoes, zucchini, carrots, and onions.

Video

1. Wash and peel the potatoes. Cut into small cubes. Peel the carrots and cut into small pieces. Pour vegetable oil into a frying pan with high sides and heat it well. Send vegetables there. Fry over high heat until an appetizing crust appears. At the end, add salt and pepper to taste.

2. Wash and dry the meat. Place in a frying pan with a small amount of vegetable oil and lightly fry. Peel and chop enough onion large pieces. Add to the meat and fry until golden brown. Add salt and pepper to taste.

3. Classic recipe Homemade meat can be varied with mushrooms. Wash them well and dry them. Fry in vegetable oil until tender with a little salt and pepper.

4. Fill a deep heat-resistant form with half of the meat, vegetables and mushrooms, and then repeat all the layers. Add some water or vegetable broth and place in a well-heated oven.

5. A simple recipe for home-style meat needs to be supplemented with tomato sauce. To do this, you need to wash the tomatoes, peel them and chop them finely. Simmer in a frying pan with a little salt, pepper and herbs. You can take it ready-made tomato sauce and heat it in a frying pan.

Who doesn't love classic combination meat and potatoes? Cook meat at home and relive the sweet memories of childhood and mother's dishes.

Pork 600 grams
Potatoes 1 Kilogram
Onion 1 piece
Carrot 1 piece
Mushrooms 250 Gram
Tomatoes 500 grams

can be replaced with tomato sauce

Salt 1 pinch

Pepper 1 pinch

Vegetable oil 3-4 tbsp. spoons

2. Wash and dry the meat. Place in a frying pan with a small amount of vegetable oil and lightly fry. Peel the onion and cut into fairly large pieces. Add to the meat and fry until golden brown. Add salt and pepper to taste.

3. The classic recipe for home-style meat can be varied with mushrooms. Wash them well and dry them. Fry in vegetable oil until tender with a little salt and pepper.

4. Fill a deep heat-resistant form with half of the meat, vegetables and mushrooms, and then repeat all the layers. Add a little water or vegetable broth and place in a well-heated oven.

5. A simple recipe for home-style meat needs to be supplemented with tomato sauce. To do this, you need to wash the tomatoes, peel them and chop them finely. Simmer in a frying pan with a little salt, pepper and herbs. You can take ready-made tomato sauce and heat it in a frying pan.

6. 5-10 minutes before being ready, pour the sauce over the meat and potatoes and put them in the oven again. Serve hot, sprinkled with pepper or herbs.