Meat dish for the second. Two types of meat processing, and what can be cooked from this
Meat dish for the second - the topic of the article, in whichwe will consider the two most common ways of processing meat and tell you how to cook beef stroganoff, hodgepodge, goulash, gravy and much more.
This is the simplest and right way to cook meat. Based on this recipe, you will get:
- goulash in Hungarian,
- meat gravy,
- stewed potatoes, etc.
For reliability it is necessary to say that all these dishes are prepared in the "original setting" a little differently, but believe me, when using our recommendations, you will get an excellent second course.
Meat fillets must be put in a container forsubsequent slow quenching. It can be either a frying pan or a pan. Add a piece of butter (can be replaced with vegetable), bay leaf and a large onion, cut in half. Luke should be the same as meat (volume 1: 1). Close the lid and simmer on a very slow fire for two hours or more. Time depends on the type of meat and the volume of the products. Beef can be stewed longer than the required time, it will only benefit from this, but the pork will become worse, it is better not to overexert it. For this dish is ideal ham or shank. Do not solite.
Meat dish for the second of such semi-finished productcook easy. In the course can go not only meat, but also onions. If you are not an amateur, you can, of course, remove it, but believe me, if you blend it with a blender and mix it with your favorite ketchup, you will have a wonderful pasta sauce. After ripping the onions with a fork until small pieces are formed, adding a sweet paprika and spices, you will get a real Hungarian goulash. You can give it with both potatoes and rice. If you add stews without onions to boiled potatoes, but with garlic and herbs, you will have an excellent quality dish. Meat can be eaten and so, with fresh bread and a crispy salad.
Meat dish for the second.Frying
To get a perfectly roasted meat, there are laws:
- portioned pieces must be sentprepare only in dry form and on a hot frying pan - in boiling oil, under the influence of high temperatures, a crust is formed on the surface that does not allow the juices to flow, which will make the meat divine;
- an important role is played by time (it is believed that it is better to under-heat);
- meat must first be repulsed;
- ideal for kidney or cervical fillets.
Sliced pieces to send to the hot pan with the addition of a small amount of vegetable oil for no more than five minutes. Next, you can cook any second course:
- meat solyanka;
- beef stroganoff;
- stew, etc.
For example, beef stroganoff will be ideal if you put out fried meat in sour cream with spices and fried onions.
Meat dish on the second is easy to do, if,fry the onions and carrots, add the tomato puree, almost ready pork, boiled beef and several varieties of sausage. You will have a hodgepodge. Serve with herbs, olives and lemon slices.