Meat rolls with mushrooms. Step-by-step recipe with photos

WITH

There are many culinary recipes describing how to prepare meat rolls. This recipe presents to your attention rolls with mushrooms and cheese in the oven. Undoubtedly, the most important ingredient is properly selected meat - this way cheese rolls in the oven will have a richer taste.

How to choose the best product

The uniqueness of the recipe is that you can use any meat - pork, beef and even chicken. When preparing the rolls, clean cut of meat is used. It is best to buy meat at the market - this makes the choice easier, because in the store the meat is tightly packaged and often frozen, but at the market it is presented fresh.

When choosing meat, its color and aroma are of great importance. A sign of the freshness of the product is the color: excellent beef tenderloin will be bright red, pork and young veal will be pink, and lamb will be dark red and rich in color. The smell of fresh meat is difficult to confuse with something else, which is why aroma is one of the basics of determining freshness - you should not take a musty product.

Beef tenderloin is ideal for the rich flavor of this dish.

Pure meat contains useful microelements for the human body - proteins and amino acids.

After selecting the ingredients, you can start preparing meat rolls with mushrooms. Cooking time 35 min.

Preparation: with cheese in the oven

Step 1.

Beef tenderloin should be carefully cut into thin plates, about 1 cm each. Then carefully beat so that the area of the plate allows you to wrap all the filling inside.

Step 2.

Season each individual piece with pepper and salt.

Step 3.

Fresh mushrooms must be thoroughly washed and then cut into small pieces.

Step 4.

Finely chop the onion, then fry along with the mushrooms in vegetable oil for 2-3 minutes.

Step 5.

Grate hard cheese on a coarse grater.

Step 6.

Mix all prepared ingredients in one bowl. Do not mix until smooth, just distribute evenly so that the filling is even in each roll.

Step 7

The filling is carefully laid out on the edge of the meat, after which the roll is tightly rolled up and secured with toothpicks - this will allow them to retain their shape when frying.

Step 8

Heat the frying pan, then place the rolls seam side down to seal the meat tightly. Then you should turn them over and fry on the other side. Place on a baking sheet and start preparing the sauce.

Step 9

Preparing the sauce does not take much time - pour half the sour cream into the fat remaining in the pan after the rolls, add half a glass of boiling water, season and throw in a bay leaf.
Then stir and bring to a boil. Delicious recipe!
What to wear with a knee-length leather coat Step 10.

Pour sour cream sauce over the rolls placed in a deep baking tray, add the remaining sour cream and distribute evenly. Then place in a preheated oven at 200° for 15 minutes.

Clear rolls with mushrooms and cheese are ready. The dish should be served garnished with finely chopped herbs. Boiled potatoes, white rice or fresh vegetables are ideal as a side dish for this dish. A delicious second course with a minimum amount of ingredients is ready.

In this article we will take a closer look at such a delicious and festive meat dish as meat rolls with mushrooms . I made them from beef. You can cook it with the meat you prefer.

We use, as you can guess, only clean tenderloin. The dish goes with a bang! The guests will disperse instantly. The original recipe also uses onions, but I had to cook a lot that day, so I “omitted the onions.” I will list it in the ingredients and mention it in the preparation. I just want to say that even without the onion it turned out just “finger licking good”!

Recipe 2, step by step: beef roll in the oven

Beef roll is a delicious and nutritious delicacy that is quite easy to make with your own hands in the oven or in a slow cooker. A simple step-by-step recipe supported by step-by-step photos, which you can easily find below, will clearly and clearly tell you how you can quickly and easily prepare a hearty meal at home.

This stuffed meat delicacy is the perfect appetizer for a family gathering or country picnic. The dish will be a wonderful replacement for tired kebab. A treat can diversify an ordinary home-cooked lunch or dinner. Stuffed meat delicacy will be an excellent alternative to cutlets or chops. When finished, the meatloaf turns out incredibly juicy and appetizing. Since beef is lean and not as high-calorie meat as, for example, pork, the finished dish will certainly appeal to lovers of healthy and wholesome food.

In many restaurants, chefs make meatloaf from marbled beef (raw or cooked) and use a variety of parts of the animal (flank, belly, tenderloin or pulp). In the culinary technological map you can find ideas for preparing a meat snack from minced beef or boiled veal. We will use the first cooking method.

For our variation on a hearty and delicious treat, we'll use beef tenderloin and some smoked pork belly or bacon. In addition to the proposed range of ingredients for filling, you can also use cheese, nuts, vegetables (carrots, potatoes and onions), mushrooms, dried fruits (dried apricots, prunes) and other products to your taste. Having prepared homemade beef roll for the first time, you will surely appreciate this tasty and appetizing food and will want to please your loved ones with the dish again.

beef – 500 gr
smoked brisket - 5 slices
onion - 1 piece
chicken egg - 1 pc.
quail eggs - 5 pcs
lightly salted cucumbers – 14 pcs.
white stale bread - 100 g
milk - 100 ml
hot pepper - 1 pc.
table salt - to taste
ground black pepper - to taste

To prepare the original beef roll, you should buy a piece of fresh veal meat. The product should be thoroughly rinsed under running water, and then blotted off excess liquid with a napkin or disposable paper towel. In the original version of the dish, the filling is olives, but we slightly changed the component and replaced canned olive fruits with sour cucumbers. You can use the ingredient that you prefer.

Using a sharp knife, chop the beef into small pieces along the muscle fibers, removing the chaff and fat.

Next, the chopped meat should be passed through a meat grinder. Then you need to soak the white stale bread in milk. After a few minutes, you need to add the bread mass to the unit and twist it together with the beef.

The resulting minced meat should be salted and spices added to taste. Since we are not using olives, but sour cucumbers, there is no need to salt the meat preparation too much.

Then you need to beat the egg into the minced meat and mix all the ingredients thoroughly.

Immediately before baking, the ingredients should be stirred again. In the meantime, you need to preheat the oven, take a baking dish, line it with food foil and place the minced meat in an even layer on a baking sheet. On top of the meat base, place cucumbers cut in half or into slices (large specimens). If you use small sour canned vegetables, then you do not need to cut the cucumbers into slices. They can be placed whole. The vegetable filling must be laid out in 2 rows in the center of the meat mass at a short distance from each other. Next, you need to break the quail eggs into the gap between the cucumbers as shown in the picture of this step.

After this, with careful movements you need to form a roll from the minced meat.

Then, using a sharp knife, you need to cut the brisket into thin layers and place pieces of the product on top of the chopped beef. Next, we send the workpiece to the oven, preheated to 200°C, for 40-45 minutes and bake the delicacy until the meat is completely cooked.

Remove the finished dish from the oven, cool slightly, and then cut the roll into pieces. The treat can be placed on portioned plates and served hot or cold. If desired, the meat delicacy can be beautifully decorated with chopped fresh herbs and vegetables, and then enjoy the excellent aroma and taste of healthy meat food. The appetizer goes perfectly with thin Armenian lavash. If you want to pleasantly surprise your guests, then decorate the dish with grated cheese on top. As a side dish, you can use mashed potatoes, fresh or stewed vegetables, buckwheat or rice porridge, or your version of the dish. The appetizer goes perfectly with red or white wine. Delicious stuffed beef roll baked in the oven is ready.

Meat rolls with mushrooms

Ingredients

Beef tenderloin - about a kilogram,
Any mushrooms (I used canned ones) – 1 small jar,
Cheese – 200 grams,
Onion – 1 piece,
Salt, pepper - to taste,
Sour cream 30% fat – 200 grams.

Making meat rolls with mushrooms

Beef tenderloin should be cut into portions of at least 1 centimeter thick. I got 13 of them. Then each such piece must be beaten well. The photo shows how the area of a piece of meat should increase. The size should be large enough to accommodate the filling and wrap the roll.
The next thing to do is salt and pepper each broken piece.
You can leave these semi-finished products for meat rolls with mushrooms alone for now.
Next, chop the onion and saute it in vegetable oil until soft, together with the mushrooms. If you take fresh or frozen mushrooms, then this is strictly necessary.
Now let's do the fun part - we'll roll the rolls. Place the filling on the edge of each meat flatbread - mushrooms, onions and grated cheese. You can mix all the filling ingredients in one container and then spoon it out. But it was convenient for me to take everything separately. I made a few with just tomato and cheese. It turned out incredibly delicious, no matter what you add to it!
Then we roll the rolls tightly and secure their edges with toothpicks so that they retain their shape.
Heat the pan and place the meat rolls with mushrooms, seam side down. Once one side is fried, you can remove the toothpicks, but I didn’t do this. It seemed to me that it would be easier to remove them later, after frying, than to put your hands into a hot frying pan. And I was not mistaken - it’s better to remove the toothpicks after the frying is done. You need to fry it for color, and then finish it in the oven until done.
Remove the toothpicks. Place the frying pan where the rolls were prepared on the fire again and add sour cream, but not all of it, but half. This pan has some butter, meat juices and fat left in it, so it makes sense to use the contents for a sauce. Stir, wait until the mixture boils, add half a glass of boiling water, add salt and pepper to taste. You can add bay leaf. Boil the sauce for meat rolls with mushrooms a little and then remove it from the heat.
Place the fried rolls in a roasting pan or deep baking pan and pour the resulting sour cream sauce over them. Add the remaining sour cream on top and distribute evenly over the surface.
Bake meat rolls with mushrooms in an oven preheated to 200 degrees.

Delicious recipe! How to cook tasty beef ribs

Serve garnished with greens. As a side dish we use potatoes in all their forms, rice or vegetables. As you can see, there are not many ingredients, but the dish looks very festive! But try another delicious recipe “How to cook meatloaf”.

Bon appetit!

Preparation
5 minutes

Cooking time
60 minutes

Portions
8

Our family really loves meat rolls with mushrooms . I cook this dish quite often and constantly change something in the recipe. For example, I take different types of meat and mushrooms, use one or another sauce, in which they are subsequently stewed in the oven.

A dish such as meat rolls with mushrooms has a large number of not only recipes, but also names. So, for example, they are also called krucheniki, fingers or “curls”. These names very accurately and vividly describe the appearance and technology of preparing the dish.

Today I want to show you how to cook delicious meat rolls with mushrooms in the oven, as well as with soy sauce gravy. You can add a small amount of grated hard cheese to the mushroom filling, then you will get delicious meat rolls with mushrooms and cheese.

Ingredients for rolls:

Soy sauce – 50 ml.,
Sugar – 1 teaspoon,
Lemon juice – 1 tbsp. spoon,
Paprika – 1/3 teaspoon,
Dry Provençal herbs – 1/3 teaspoon

Description of preparation:

Making beef rolls with mushrooms is absolutely easy!
First you need to marinate the meat thoroughly, then deliciously fry the mushrooms (you can add various spicy seasonings), then wrap the rolls. Fry them over high heat (we do this quite quickly) and then simmer in mineral water for 30 minutes. I guarantee that the appearance of the rolls will arouse the interest and appetite of all home and guests. Good luck and bon appetit! Purpose: For lunch / For dinner / For a holiday table Main ingredient: Meat / Beef / Mushrooms / Champignons Dish: Hot dishes / Rolls

Beef goulash with prunes

In order to diversify this dish, I suggest preparing it with prunes. The goulash will acquire a delicate sourish-sweet flavor, and you will again be able to delight your loved ones and friends with your culinary delights.

Preparation will take 1.5 hours.
Number of servings: approximately 5.
For cooking you will need: one deep frying pan, a cutting board, a duck pan, a sharp knife and a grater.

Ingredients

Beef shoulder – 600 g.
Onion – 1 onion.
Prunes (pitted) – 15 pcs.
Medium carrots – 1 pc.
Wheat flour – 60 g.
Ketchup – 2 tablespoons.
Allspice – 3 peas.

Bay leaf – 2 pcs.
Garlic – 2 cloves.
Table salt – 0.5 teaspoon.
Dill greens – 3 sprigs.
Refined sunflower oil – 35 g.
Meat broth (or just drinking water) – 1 glass.

Preparation

Cut the beef, washed and dried on a paper towel, into medium-sized pieces.
Place the chopped pieces in a hot frying pan with sunflower oil and fry until golden brown. Do not add salt, water and spices yet.
Chop the onions and garlic as finely as possible with a knife, and grate the carrots on the large meshes of a grater. Fry the vegetables in sunflower oil in a separate frying pan until golden brown.
We put the fried pieces of beef in a duck pot and put sautéed vegetables and our chosen spices (bay leaves, allspice) here. After mixing, cover with a lid and simmer for 30 minutes.
While the meat and vegetables are stewing, we fry the flour in a frying pan until it reaches its characteristic golden color and pour in the meat broth. If you don’t have it on hand, feel free to replace it with vegetable broth or water. Mix everything thoroughly. Place the pre-washed prunes in the roasting pan and simmer for 15 minutes.
After 15 minutes have passed after adding the prunes, pour the flour dressing into the duck roast and simmer for another 15 minutes. Before the end of cooking, about 3 minutes, add ketchup. Once the goulash is cooked, cover it with a lid and let it sit for 15 minutes.

Innings

Serve the goulash hot with mashed potatoes or other side dishes with gravy and chopped herbs. Set the table and eat with pleasure!

Fake hare
Meatloaf
Veal roll with spinach
Veal roll with minced rice
Tolcheniki
Pork roll in Russian style
Stuffed cabbage rolls in Russian
Sicheniki
Ukrainian-style cabbage rolls with meat
Dolma Caucasian
Dolma in Turkish
Tolma Yerevan
Siberian dumplings
Pou-za (Korean-style steamed dumplings)
Swedish meatballs
Kharkov-style zrazy chopped
Hunting zrazy
Natural oriental meatballs
Bulgarian moussaka
Beef cutlets in tomato sauce
Poltava cutlets
Boiled beef cutlets
Chattbullar (Finnish meat cutlets)
Meat casserole
Lula kebab (Azerbaijani cuisine)
Turkish lamb fingers
German roll
Novgorod roll with pepper and cabbage
Shahlet (Asian cabbage rolls in lard)
Zucchini stuffed with young lamb
Peppers stuffed with young lamb
Badimzhan dolmasy (stuffed eggplants in Azerbaijani style)
Tomatoes in a meat ring
Meat sauce for spaghetti
Beefsteak Tatar style
Cutlets in Tsaregorod style
Homemade cutlets
“Swallow's Nests” (Bulgarian cuisine)
Lamb pudding “One to Ten”
Escalope in German
Jordanian sausages
Roll "Ram's horn"
Roast minced meat in Old Polish style
Meat hedgehogs

Minced meat dishes

Fake hare

800 g pork (lean), 2 eggs, 3 tbsp. spoons of breadcrumbs, 200 g of stale white bread, 1 tbsp. spoon of sour cream, 1 glass of milk, 100 g of bacon, 50 g of butter, salt, ground pepper.

Pass the pork through a meat grinder (preferably 2 times). Beat the eggs until foamy, add stale bread soaked in milk, sour cream, salt and pepper and mix with the minced meat. From the resulting minced meat, mold into a hare-like figure, stuff it with lard, sprinkle with oil and place in a greased mold or pan sprinkled with breadcrumbs. Add a little water and place in the oven, bake until golden brown.

Meatloaf

100-125 g beef, 15-20 g wheat loaf, 2 eggs, garlic, 15 g melted butter, 10 g wheat crackers, ground black pepper, salt.

Pass the meat through a meat grinder with a middle grid. Keep the crustless loaf in water, squeeze, combine with minced meat, add crushed garlic and pass through a meat grinder with a fine grid. Salt and pepper the resulting mass, add a raw beaten egg, mix and place in a layer 20-25 cm wide and 2 cm thick on a clean kitchen towel. Hard-boil an egg, finely chop and place in an even layer in the middle of the minced meat layer; Roll it into a roll using a towel, grease the baking sheet with butter, carefully place the roll, sprinkle melted butter on top, sprinkle with breadcrumbs and bake until done in the oven at a temperature of 200-220 ° C.

Veal roll with spinach

300 g minced veal, 450 g frozen spinach, 500 g champignons, 5 tbsp. spoons of melted butter, 1 onion, salt, pepper, 1 kg of veal (boneless).

Thaw spinach. Cut the peeled mushrooms into 4 parts and fry in melted butter.

Peel the onion, chop finely and simmer in oil. Add spinach, salt and pepper.

Mix mushrooms, spinach with onions and minced meat. Season to taste.

Beat the veal, salt and pepper. Place the filling, leaving a 4 cm wide edge. Roll up the roll. Preheat the oven to 200°C.

Grease a large piece of aluminum foil with 2 tbsp. spoons of liquid ghee. Wrap meatloaf tightly in foil. Without removing from the foil, fry the meat on all sides in a frying pan in 1 tbsp. spoon of butter. Continue roasting in the oven for 40 minutes. Then turn off the oven and leave the meat in it for 20 minutes. Serve the meat with carrots and potatoes with herbs.

Veal roll with minced rice

500-600 g veal, 4-5 tbsp. tablespoons vegetable oil, 4 teaspoons rice, 2 carrots, 4-5 tomatoes, 2 teaspoons flour, salt.

Cut the veal into flat pieces, beat and salt. Place a spoonful of minced meat on each piece, roll it up and tie it with thread. In the remaining oil, lightly simmer the finely grated carrots (leave some of the carrots for minced meat), peeled and finely chopped tomatoes, then add the rolls, add salt and simmer over low heat until tender. A few minutes before the end of cooking, add flour diluted with a small amount of cold water.

To prepare the minced meat, boil the rice in water with a small amount of vegetable oil and mix with the remaining grated carrots.

Tolcheniki

150 g veal or beef, 20 g flour, 30 g vegetable oil, 50 g onions, pepper, salt.

Pass the meat through a meat grinder with a fine grid, mix thoroughly, add flour, salt, pepper, and vegetable oil. Mix the mixture, form balls and boil them in salted boiling water.

Serve sprinkled with fried onions.

Pork roll in Russian style

800 g lean pork, 300-400 g unsalted lard, pork stomach, pork ears, 2 onions, 2 heads of garlic, 1 glass of 3% vinegar, 2-3 bay leaves, 3-4 pcs. cloves, 1/2 teaspoon peppercorns, 1 teaspoon cumin, basil, parsley, salt and pepper to taste.

Pass the meat, lard, prepared pork ears through a meat grinder, add chopped onion, crushed garlic, pepper, salt, basil, parsley, cumin and mix everything well. Place the prepared minced meat into a well-processed and washed pork stomach and bandage the stomach on both sides. Place the stomach in a saucepan, add vinegar, bay leaf, cloves, peppercorns, salt and cook over low heat until tender (about 2 hours). Remove the cooked stomach from the broth, put it under a press (flattening it a little) and let it cool completely.

Before serving, warm the stomach in the broth and cut into flat pieces.

As a side dish, serve stewed cabbage, boiled potatoes, pour over the broth in which the stomach was cooked.

Stuffed cabbage rolls in Russian

1.5 kg cabbage (one head of savoy or white cabbage), 2 stale buns (100 g), 350 g minced meat (pork and beef), 2 onions, 1 clove of garlic, 50 g parsley, salt, pepper, thyme , rosemary, cumin, 2 carrots, 1 tbsp. spoon of tomato puree or spicy tomato sauce, 1/8 liter of broth.

Place a head of peeled cabbage in boiling salted water and cook: Savoy cabbage for 10 minutes, white cabbage for 15 minutes. Drain the water and cool.

Soak the rolls in cold water, squeeze and knead. Fry the onion and garlic in vegetable oil, after chopping them, and then add the minced meat and brown, but not too much. Add soaked rolls, spices, chopped parsley to the toasted mass. Mix everything together.

Disassemble the head of cabbage into individual leaves. Add 1-2 small ones to one large leaf, dividing the head of cabbage so that there are enough leaves for 12 cabbage rolls. Sprinkle the leaves with caraway seeds and spread the minced meat on them in equal portions. Then roll the leaves into envelopes so that the filling does not come out on the sides. Place all this in a saucepan, cabbage roll next to cabbage roll, quite tightly.

Place carrots cut into slices between the cabbage rolls. Pour broth over everything, add tomato puree, cover with a lid and simmer over low heat. Stuffed cabbage rolls can also be cooked in the oven or miracle oven, covering the pan with parchment or metal foil. The cabbage rolls should be baked in the oven for 1 hour at 180°C. If necessary, you can add water to the sauce.

Stuffed cabbage rolls are also stuffed with meat, rice, pearl barley porridge, etc.

Sicheniki

150 g beef, 2 eggs, 30 g onions, 10 g crackers, pepper, salt, vegetable oil.

Grind the meat, combine with scrambled eggs, lightly fried with onion, salt and pepper, mix well, form into balls, soak in the egg, bread in breadcrumbs and fry until tender.

Serve with mashed potatoes or other side dish.

Ukrainian-style cabbage rolls with meat

100 g meat, 150 g fresh cabbage, 10 g rice or millet, 10 g onions, 25 g sour cream, 10 g tomato puree, garlic, ground pepper, salt, vegetable oil.

Place the white cabbage in hot water, after cutting out the stalk, cook until half cooked, discard, let the water drain and disassemble into leaves, the petioles of which are lightly beaten off.

Pass the meat through a meat grinder, add crumbly millet or rice porridge, sauteed onion, ground pepper, garlic and mix well. Place the minced meat on cabbage leaves and wrap it, giving the product a rectangular shape. Place the cabbage rolls on a baking sheet, pour in sour cream mixed with tomato puree, put in the oven and simmer until done.

Dolma Caucasian

60 grape leaves, 300 g lamb, 5 onions, 1 cup rice, 2 tbsp. spoons of melted butter, 1 glass of kefir or sour cream, 4 tbsp. spoons of finely chopped cilantro, mint and dill, 3 cloves of garlic, salt, ground black pepper.

Remove membranes and tendons from the lamb and cut into pieces. Combine onions with meat, add salt and mince. Add well-washed and half-cooked rice, ghee, finely chopped dill, cilantro, mint and mix thoroughly. Wash the grape leaves well and pour boiling water over them for 5 minutes. Place minced meat on each sheet and wrap it like cabbage rolls. Place them in a small saucepan lined with grape leaves (the saucepan should have a thick bottom; if this is not the case, you can use a cauldron or cauldron). Fill the dolma with hot water or broth to 1/2 the height of their layer and simmer over low heat until done. If the water boils away during the stewing process, you need to add hot water and add a little salt. When serving, pour kefir (or sour cream) seasoned with crushed garlic over the dolma, sprinkle with the remaining finely chopped herbs.

Dolma in Turkish

150 g white cabbage, 120 g lamb, 40 g onions, 40 g carrots, 10 g white bread (soaked and squeezed), 10 g rice, 10 g vegetable oil, 250 ml lamb broth, 30 g tomato puree, red capsicum, salt, parsley, 1 lemon.

Blanch medium-sized cabbage leaves for a few minutes (they should become soft and curl easily), rinse with cold water and drain. Pass the boiled lamb through a meat grinder, mix with boiled rice, onions stewed in butter, soaked and squeezed white bread, parsley, salt and chopped red capsicum. Mix the minced meat, spread it onto the leaves and roll them into the shape of cabbage rolls.

Grease the pan generously with vegetable oil, sprinkle the bottom with chopped onions and carrots, and put cabbage rolls on top. After lightly browning the cabbage rolls in the oven, pour in lamb broth, add a little tomato puree, cover with oiled paper and simmer until done at moderate temperature.

When serving, place slices of peeled lemons on top of the cabbage rolls and pour thickly with boiled broth mixed with lemon juice.

Tolma Yerevan

1 small head of cabbage, 1 quince, 4 tomatoes, 4 eggplants, 4 green bell peppers, 1 kg beef, 1 kg pork, 4 cloves garlic, 3 onions, 1/2 cup rice, parsley and dill, salt, ground black pepper , tomato paste, 1/2 lemon.

Dissolve the head of cabbage, lower the leaves into boiling water for 1-1.5 minutes, remove, cut off the thick part of the leaf. Wash the tomatoes, cut off the top, remove the pulp. Wash the eggplants, cut off the top, make a hole and remove the pulp. Peel the pepper by cutting off the dry tail and removing the seeds.

Prepare minced meat. Pass beef, pork and onions through a meat grinder. Also mince the pulp of tomatoes and eggplants. Add half a glass of washed rice, salt, pepper, parsley and dill. Mix everything. Fill the vegetables with this minced meat, place them in a saucepan as follows: the first layer is cabbage leaves with wrapped minced meat, eggplants with minced meat, then bell peppers and the topmost layer is tomatoes with minced meat. Make a sauce in a bowl from cold water, tomato paste and salt to taste, squeeze out the juice of half a lemon, pour the sauce over the vegetables so that the sauce barely covers the vegetables.

Cut the quince into very thin slices and place between the vegetable rows. 15 minutes before cooking, chop 4 cloves of garlic and place in a saucepan.

Siberian dumplings

300 g beef, 300 g pork, 1/2 egg, 40 g butter, 40 g onions, salt, pepper, sugar.

For the test:

250 g flour, 100 ml water, 1 egg.

Pass the meat, stripped of tendons and films, through a meat grinder, add chopped onion, salt, sugar, pepper, cold water (18-20% of the weight of the meat) and mix thoroughly. Pour warm (30-35 degrees) water, eggs into the flour and knead the dough. After keeping the dough for 30-40 minutes, roll it into a layer 2 mm thick; brush the edge of the layer 5-6 cm wide with a mixture of eggs and water, place a row of minced meat balls along the strip at a distance of 3-4 cm from one another, lift the edge of the layer, cover the minced meat with it and cut out the dumplings with a mold. The weight of one piece is 12-13 g. Use scraps of dough when re-rolling.

Place the finished dumplings on wooden trays sprinkled with flour. Boil the dumplings in salted boiling water for 5-7 minutes. To do this, it is convenient to use wide, low dishes with an inserted mesh.

Transfer the cooked dumplings from the grid into a pan and pour over the melted butter. Serve separately sour cream, grated cheese, vinegar, and herbs.

Dumplings can be prepared with minced fish made from fillets of pike perch, cod, and sea bass.

Pou-za (Korean-style steamed dumplings)

200 g lamb, 60 g onions, ground red pepper, salt.

For the test:

100 g wheat flour, 50 ml water.

Pass the lamb and onions through a meat grinder, season with pepper, salt and mix thoroughly.

Knead unleavened dough (as for dumplings), roll out 2-3 mm thick and cut out circles (6-8 cm). Place the minced meat in the center of the circle, pinch the dumplings, place them in rows on a wire rack and steam.

Swedish meatballs

80 g minced beef, 10 g corn flake crumbs, 1/2 egg, ground black pepper, nutmeg, garlic, 20 ml milk, salt.

For the sauce:

50 ml broth, 25 ml milk, 10 g butter, flour, salt.

Mix corn flake crumbs with egg, minced meat, milk and season with salt, ground black pepper, nutmeg, chopped garlic. Make small meatballs from the resulting mass and fry them in a frying pan.

Prepare the sauce: pour flour into a saucepan, lightly fry it in preheated butter, dilute with broth, milk, salt and cook, stirring continuously.

Simmer the meatballs in the sauce, without bringing to a boil, for 15–20 minutes.

Sprinkle generously with parsley before serving.

Kharkov-style zrazy chopped

120 g minced meat, 20 g white bread, 60 g onions, vegetable oil, 1/4 egg, parsley, crackers, salt.

Mix minced meat with bread, form circles 1 cm thick, put chopped sauteed onion, finely chopped hard-boiled eggs, crackers and chopped herbs in the middle, connect the edges of the circles, give the products an oval shape, roll them in breadcrumbs and fry. When serving, garnish the zrazy and pour over the sauce.

Zrazy can be stuffed with chopped omelet or just onions. Serve as a side dish: crumbly buckwheat porridge, boiled vegetables, and mashed potatoes. Sauces – red or red with wine (see recipe on page 40).

Hunting zrazy

100 g beef, 20 g sausages, 15 g smoked pork, 10 g dried mushrooms, 10 g onions, 10 g vegetable oil, 75 g red sauce, pepper, salt.

Pass the meat through a meat grinder and season with salt and pepper. Form the mixture into flat cakes, roll the minced meat into them, and then fry. Prepare minced meat from chopped sausages, boiled dried mushrooms, smoked pork and fried onions.

Serve zrazy with red sauce (see recipe on page 40). Garnish – potatoes.

Natural oriental meatballs

300 g lamb, 50 g onions, 20 g ghee, parsley, sumac, ground pepper, salt.

Pass the lamb pulp and onions through a meat grinder, add salt, pepper and mix thoroughly. Form the minced meat into balls and fry.

Serve with finely chopped onions, sumac and herbs.

Bulgarian moussaka

200 g minced meat, 50 g onion, 20 g tomato paste or ketchup, 100 g tomatoes (fresh or canned), 200 g potatoes, 50 g flour, 2 eggs, 100 g butter (or margarine), 1 glass of milk, salt , pepper.

Fry finely chopped onions in a frying pan in oil along with tomato paste or ketchup. Add chopped meat and fry for 15-20 minutes. Then add finely chopped potatoes and tomatoes, salt and pepper. Continue to fry until the potatoes are soft. Then place everything in a baking tray with high sides, add half a glass of water and bake in a hot oven until the water has evaporated. Mix eggs with milk, flour, remaining butter, pour into a baking tray, spreading evenly over the surface, and bake until golden brown.

Beef cutlets in tomato sauce

500 g minced beef, 3 tbsp. spoons of ketchup, 1 clove of garlic, 1/2 onion, 2 eggs, 5 tbsp. spoons of breadcrumbs, salt, pepper, 100 g cheese, 1 pod of hot pepperoni, vegetable oil for frying.

For the sauce:

500 g canned tomatoes, 1/2 onion, 1-2 teaspoons of oregano, 2 tbsp. spoons of vegetable oil, salt, pepper.

Peel the garlic and onion and chop finely. Mix garlic and half a chopped onion with eggs, ground beef, ketchup and 4 tbsp. spoons of breadcrumbs. Salt and pepper.

Coarsely chop the cheese. Peel the pepperoni and chop it. Add cheese and pepper to the minced meat. Form the minced meat into cutlets. Roll them in the remaining breadcrumbs and fry in vegetable oil.

Prepare the sauce: simmer the chopped onion until transparent in 2 tbsp. spoons of vegetable oil. Chop the tomatoes and add to the stewed onions. Salt, pepper, add oregano. Boil for 10 minutes. Pour the sauce over the cutlets and bring to a boil.

Poltava cutlets

140 g beef, 10 g lard, garlic, ground black pepper, 10 ml water, 10 g crackers, butter, vegetable oil, salt.

Pass the beef through a meat grinder twice, add water, chopped lard, garlic, salt, ground pepper, mix. Form cutlets from the minced meat, bread them in breadcrumbs and fry.

Serve with roasted potatoes, drizzled with melted butter.

Boiled beef cutlets

1 kg of beef, 2-3 onions, 3-4 eggs, 1-2 tbsp. spoons of sunflower oil, 1/2 cup sour cream, 1/2 cup ground wheat crackers, 2-3 tbsp. spoons of butter, grated nutmeg on the tip of a knife, salt and pepper to taste.

Take cold boiled beef, cut it into pieces and remove films and veins. Then chop it together with chopped onion, add a spoonful of sunflower oil, pepper, salt, 2-3 eggs, nutmeg, sour cream. Stir the minced meat and make cutlets. Brush the cutlets on both sides with egg, roll in breadcrumbs, melt a little butter in a frying pan and fry the cutlets on both sides.

You can serve the cutlets with: mushroom sauce, fried potatoes, mashed potatoes, stewed rutabaga, green peas, etc.

Chattbullar (Finnish meat cutlets)

60 g minced beef, 30 g minced veal, 30 g minced lamb, 20 g sour cream, 20 ml water, 20 g breadcrumbs, 1/2 yolk, butter.

Mix ground beef, veal and lamb, breadcrumbs, egg yolk, sour cream and water. Form small balls from the resulting viscous mass and fry them in butter, shaking the pan so that the balls fry evenly.

Serve mashed potatoes as a side dish.

Meat casserole

300 g beef (pulp), 500 g potatoes, 3 eggs, 1-2 onions, 1 tbsp. spoon tomato puree, 1/4 cup milk, 2 tbsp. tablespoons butter, salt, pepper, parsley.

Pass the washed meat through a meat grinder and lightly fry in a frying pan; add finely chopped fried onion, tomato puree, salt, pepper, a little water and simmer over low heat under the lid for 15-20 minutes. Separately, fry the peeled and washed potatoes, cut into slices and add salt; Spread the fried potatoes in a thin layer in a frying pan, put a layer of fried minced meat on top of the potatoes, smooth it out, pour in the eggs beaten with milk and put in the oven for 5-10 minutes to bake.

When serving, sprinkle the casserole with finely chopped parsley.

Lula kebab (Azerbaijani cuisine)

1 kg of lamb, 100 g of fat tail fat, 4 onions, 1 teaspoon of ground black pepper, 1 tbsp. spoon of dry basil, salt.

Prepare the minced meat: mince half a portion of fat tail fat along with the onion. Mince the lamb twice, the first time just the meat, the second time the meat and onion mixture. Thoroughly stir the minced meat until it becomes sticky (about 15 minutes), seasoning it with basil and pepper, add salt, and then put in a cool place for half an hour. Cut the remaining tail fat into cubes, then with hands dipped in cold water, tightly string the minced meat in the form of thin sausages 10-15 cm long onto wide (1 cm) skewers, string pieces of tail fat on both sides of the cradle and fry them over the coals of the grill or in oven (positioned across and higher).

Serve with herbs (green onions, young garlic, watercress, basil, tarragon, mint, leeks) and red wine.

Turkish lamb fingers

120 g lamb, 15 g white bread, 1/2 egg, garlic, cinnamon, salt, vegetable oil or lamb fat.

Soak the bread in water and squeeze. Pass the meat through a meat grinder with a large grid, mix with bread, crushed garlic, egg, season with salt and cinnamon, form rolls as thick as a finger and fry them in vegetable oil or lamb fat.

German roll

150 g pork, 15 g stale white bread, 40 g champignons, nutmeg, ground pepper, herbs, 50 g sauce, salt, vegetable oil.

Pass the meat through a fine grinder twice, season with salt, pepper, nutmeg and form into flat cakes.

Place chopped champignons in the middle of the flatbread, sprinkle them with grated white bread, wrap the flatbread in the form of a roll; fry in vegetable oil in a saucepan until light brown, pour in red sauce (see recipe on page 40), add a bunch of herbs and simmer until tender.

Serve with mashed potatoes and the sauce in which the roll was stewed.

Novgorod roll with pepper and cabbage

300-400 g beef, 30-40 g lard, 1 onion, 60-70 g stale wheat bread, 1/2 cup milk, 3-4 large carrots, 6-7 red and green peppers, 1 head of cabbage, 2 - 3 tbsp. spoons of ground wheat crackers, 1/2 egg, parsley, 2-3 tbsp. spoons of butter, salt and pepper to taste.

Pass the prepared meat and lard through a meat grinder.

Saute the chopped onion in butter and add it to the minced meat.

Add bread, freed from crusts and soaked in milk, to the minced meat, add salt and pepper and mince again. Beat the minced meat until fluffy.

Boil carrots, cabbage and sweet peppers separately in salted water.

Lay out a wet napkin on the table, place minced cutlet meat on it in an even layer 1.5-2 cm thick, leaving about 1/3 for other layers.

Place whole sheets of boiled cabbage on the minced cutlet, apply a thin layer of minced cutlet on them, then place an even layer of boiled red and green sweet peppers, again apply a thin layer of minced cutlet on them, put boiled carrots in the middle.

Then connect the edges of the napkin so that one edge of the cutlet mass is slightly over the other, and roll the roll from the napkin onto a greased baking sheet, seam side down.

Brush the surface of the roll with egg, sprinkle with breadcrumbs, sprinkle with melted butter, pierce in several places and bake in the oven for 30–40 minutes.

Cut the finished roll into slices, place on a plate, and garnish with parsley.

As a side dish for the roll, you can serve crumbly buckwheat porridge, boiled potatoes, mashed potatoes, and stewed vegetables.

You can serve red sauce separately in a gravy boat (see recipe on page 40).

Shahlet (Asian cabbage rolls in lard)

100 g beef, 10 g onions, 20 g rice, 100 g lamb fat, 50 g sour cream, salt.

Beef meat, minced in a meat grinder, fry with onions and mix with boiled rice, wrap the minced meat in lamb fat, tie the product with a thread and boil.

Serve with sour cream.

Zucchini stuffed with young lamb

180 g lamb, 250 g zucchini, 20 g onions, wheat flour, 30 g tomatoes or tomato sauce, 20 g melted butter, red ground pepper, 10 g rice, ground black pepper, salt, dill and parsley.

Sauté finely chopped onion in butter until golden brown, add ground red pepper, tomato sauce, sorted and washed rice, simmer for 5-10 minutes, mix with chopped meat, salt, sprinkle with black pepper and mix the minced meat thoroughly.

Select zucchini of the same size, peel them and remove part of the pulp with seeds with a spoon so that the walls are approximately 0.5 cm thick.

Having filled the prepared vegetables with minced meat and sprinkled both ends with flour, fry them on all sides in boiling oil, place them in a bowl, pour over the sauce prepared as in the following recipe, sprinkle with finely chopped dill and parsley and simmer over low heat.

Serve with sour cream.

Peppers stuffed with young lamb

150 g lamb, 30 g melted butter, 150 g sweet pepper, ground red pepper, ground black pepper, 10 g rice, 50 g sour milk, 1/2 egg, parsley.

For the sauce:

20 g onions, 10 g wheat flour, 20 g tomatoes or tomato sauce, ground red pepper, salt.

Mix cooked rice until half cooked with chopped meat, add salt, sprinkle with ground black pepper and parsley.

Cut the upper wide part of the pod, bend it in the form of a cap, and carefully remove the stem with the seeds. Fill the pods with the prepared minced meat, fry them in boiling oil so that they lose the smell of raw vegetables, place in a pan, pour in the sauce and simmer over low heat until tender.

For the sauce, sauté onions in oil, add flour, ground red pepper, tomato sauce or fresh tomatoes, peeled and cut into small pieces, add warm water and salt to taste.

Serve the stuffed peppers with sour milk, prepared as follows: pour the eggs and the sauce in which the peppers were stewed into the sour milk, stirring the resulting mixture, keep it on the fire, without bringing to a boil, until it thickens, strain through a sieve and sprinkle with parsley.

Badimzhan dolmasy (stuffed eggplants in Azerbaijani style)

160 g lamb, 20 g onions, greens (dill, cilantro), 300 g eggplant, 20 g ghee, 50 g fresh tomatoes, pepper, salt.

Pass the lamb together with onions through a meat grinder, add salt and pepper. Fry the resulting minced meat, stirring continuously, then place on a board, beat with a knife until a homogeneous mass is formed, add herbs and mix.

Stuff peeled and blanched eggplants with minced meat, place in a deep bowl, cover with chopped tomatoes, pour in broth and simmer for 25-30 minutes.

Tomatoes in a meat ring

200 g minced beef, 1 onion, 2 eggs, 100 g white bread soaked in milk, 5 g cumin, 50 ml water, salt, vegetable oil, breadcrumbs, 50 g sour cream, 1/2 pod of sweet pepper, parsley.

Mix ground beef with finely chopped onion, 1 raw egg and white bread soaked in milk. Season with salt, add cumin and approximately 50 ml of water. Mix everything thoroughly and fill a ring-shaped baking dish with this mass, after having coated it with butter and sprinkled with breadcrumbs.

Place the pan in the oven and, while the meat ring is baking, chop the tomatoes. Simmer them a little, remove from heat and add 50 g of sour cream, hard-boiled egg, chopped sweet pepper and parsley. Add salt to taste.

Remove the finished meat ring from the mold onto a heated plate, place the prepared tomatoes inside the ring. The dish can be decorated with hard-boiled egg slices and parsley.

Meat sauce for spaghetti

100 g minced beef, 2 tbsp. tablespoons vegetable oil, 1 onion, garlic, 1 can of tomatoes (300 g), salt, pepper.

Place the minced meat in a frying pan greased with vegetable oil, add finely chopped onion and garlic. Fry all this for 20 - 30 minutes. In this case, the minced meat must be thoroughly mixed so that it does not stick together. Salt, pepper and add a can of tomatoes in their own juice.

As a rule, this meat sauce is served with spaghetti or any pasta.

Beefsteak Tatar style

100 g beef, 1 egg, 25 g onions, 10 g green peas, 10 g olives, 40 g tomatoes, green onions, parsley, ground pepper, salt.

Pass young beef (preferably tenderloin) through a meat grinder with a fine grid 2-3 times along with onions, ground black or red pepper and salt. Form steaks from the resulting mass and place them on a plate. Make a depression in the middle of each steak, release the egg yolk into it, and place finely chopped onions, green peas, olives, green onions, slices of fresh tomatoes and parsley around the products.

Serve rye bread separately.

The recipe is for everyone - as you can see, there is no cooking process here, since the meat is eaten raw.

Cutlets in Tsaregorod style

200 g beef or veal (front part), 100 g fatty lamb, 1 onion, 1 carrot, 1 potato, 1 slice of white bread, 1-2 tbsp. spoons of milk, 1 tbsp. spoon of raisins, 1 egg, salt, ground black pepper, cumin, ground allspice, parsley, flour, vegetable oil.

Cut the meat, stripped of films and tendons, into pieces, add salt and pass through a meat grinder. Then pass through the meat grinder again, adding potatoes, onions and bread previously soaked in milk.

Mix the resulting mass with egg, ground black pepper, cumin, finely chopped parsley, allspice and form 8 small cutlets, placing 2 raisins in the middle of each. Dredge the cutlets in flour, deep-fry and remove with a slotted spoon. Place mashed potatoes on the plate in which you will serve, and 4 cutlets per serving on it. Serve with eggplant caviar, salad of fresh cucumbers, tomatoes, green onions and garlic.

Serve the cutlets only hot so that the lamb fat does not congeal.

Homemade cutlets

300 g beef (pulp), 200 g pork, 2 onions, 3 slices of bread, milk, salt, ground black pepper, 2 tbsp. spoons of fat for frying.

Pass the beef, pork, onions and a bread soaked in milk or water through a meat grinder twice, add salt and pepper, mix well and form cutlets, fry them in a frying pan heated with fat until golden brown. Then place the cutlets in a shallow saucepan or frying pan, cover tightly with a lid and place in a preheated oven for 10-15 minutes.

Serve with cucumbers and tomatoes, fresh or salted, green salad, parsley, dill, canned cherry plum.

“Swallow's Nests” (Bulgarian cuisine)

150 g veal, 2 eggs, 25 g white bread, 20 ml milk, parsley, 25 g onions, ground black pepper and salt to taste.

For the sauce:

flour, 100 g tomatoes, 10 g parsley, black peppercorns, vegetable oil, ground pepper, salt.

Pass the veal through a meat grinder, add an egg, white bread soaked in milk, parsley, ground black pepper and grated onions. Add salt to taste and, after thoroughly kneading, form the minced meat into balls with wet hands. Make a hole in each ball and place half a hard-boiled egg in it, white side up.

Place the “nests” prepared in this way in a frying pan and pour over the sauce prepared as follows: fry the flour in vegetable oil, dilute it with the juice of boiled tomatoes and rubbed through a sieve, add parsley and black peppercorns. Cover the pan with a lid and place in a warm oven for 25-30 minutes.

Lamb pudding “One to Ten”

300 g fatty lamb, 10 g onions, 300 g potatoes, 250 ml broth, ground black pepper, salt.

For the test:

30 g flour, 15 g butter, 1/3 egg, salt.

In these ten ingredients, the leading role is undoubtedly played by lamb.

Knead the dough and leave on the board for half an hour. Finely chop the meat, cut the potatoes into cubes. Mix meat and potatoes, put in a pudding mold, pour in strong meat broth, pepper and salt. Cover the pan with a layer of rolled out dough and bake in the oven over low heat for 1.5 hours.

Escalope in German

100 g pork (fillet), 50 g internal fat, 20 g butter, 1 egg, 15 g onion, flour, 50 g red sauce, pepper, salt.

Pass the pork (fillet) through a meat grinder with a fine grid along with the interior fat. Saute the onion until yellow, beat the egg and fry a thin scrambled egg. Mix the cooled scrambled eggs with the minced meat, adding salt and pepper to taste, until a homogeneous mass is obtained, form round escalopes, two per serving, bread them in flour and fry over low heat until golden brown.

Serve with fried potatoes and red sauce.

Jordanian sausages

150 g lamb, 50 g onions, 20 g olive oil, ground black pepper, parsley, salt, crackers.

Mix the lamb minced with finely chopped onions, olive oil, salt, ground black pepper and parsley.

Form sausages from the resulting mass, bread them in breadcrumbs, let dry and fry on a very hot grill.

Roll "Ram's horn"

200 g lamb, 20 g white bread, 10 g butter, 50 g fresh mushrooms, 1 egg, 10 g cheese, ground black pepper, bay leaf, parsley, butter for frying and basting, salt, crackers or grated cheese.

Pass the young lamb twice through a meat grinder with a fine grid and add white bread pre-soaked in water, salt, ground black pepper, melted butter, and bay leaf crushed in a mortar. Mix the minced meat thoroughly, place it on a table moistened with water and level it to form a rectangle.

Place the filling, consisting of finely chopped and fried fresh mushrooms, boiled eggs, parsley, ground black pepper and salt, on the prepared meat in an even layer. Then roll the roll, giving it the shape of a horn, and place it on a baking sheet greased with butter. Bake the roll in the oven, first brushing it with beaten egg, sprinkling with breadcrumbs or grated cheese and pouring melted butter.

Serve as a side dish with mashed potatoes, fried potatoes, sweet peppers, boiled green peas with butter.

Roast minced meat in Old Polish style

1 kg of beef, 500 g of pork, 100 g of liver, 2 rolls without crust, 1/2 cup of milk, salt, pepper, 1 baked onion, 2 yolks, 100 g of bacon, 1/2 cup of sour cream, 1 tbsp. spoon of flour, vegetable oil.

Grind beef with pork and 100 g of liver, add crustless rolls soaked in milk, salt, pepper, baked onion, yolks, chopped bacon, mix.

Make a “bun” from this mass, sprinkle with flour, grease with sour cream and fry in oil in the oven for 1 hour, pouring with its own juice.

Meat hedgehogs

500 g minced meat, 1 onion, 1 cup boiled rice, salt, ground black pepper, flour, vegetable oil.

Sort the rice, rinse, add hot water, boil until half cooked, drain in a colander, cool slightly, combine with minced meat, finely chopped onion, salt and pepper, mix everything thoroughly, form into balls, roll them in flour, lightly fry in oil, put in a saucepan, add a small amount of water, close the lid, put in the oven for 20 minutes. Shortly before removing from the oven, open the lid and let the hedgehogs brown.

Serve hedgehogs with fried potatoes and pickles. You can serve sour cream separately.

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