Meat dishes. Recipes.

Only one type of minced meat is about a hundred, and only dishes, perhaps, thousands. These are cutlets, and meatballs, and manti, and vareniki with stuffed meat, and belyasha, and pies, and chebureks. This is only a small part of what can be prepared from minced meat. In various national cuisines, mincemeat is baked, fried, boiled, steamed, and sometimes served raw.

A little about what should be minced quality. First, it is homogeneous. It should not contain bones, veins, cartilage. Secondly, without darkening, dullness, or greyish spots, either talking about stale, or about the fact that fresh meat is mixed stale. When buying stuffing in the store, avoid impurities. In order to "refresh" the product started to spoil, can add seasonings. Pay attention to the juice that secrete minced meat. In a stale product, the juice will be dark, cloudy and dense. Quality minced meat should have only the smell of fresh meat.

Use minced meat is better freshly prepared. But if you use previously frozen, do not subject it to secondary freezing, which degrades quality and reduces useful properties and taste qualities to none.

Meat dishes, recipes of Ukrainian cuisine. Pancakes with meat.

Ingredients. Milk (liter), three eggs, a teaspoon of soda, a teaspoon of sugar and salt, three glasses of flour, vegetable oil, 250 grams of ground meat, one onion, a glass of boiled rice, salt, sour cream.

Cooking pancakes. Beat whisk or egg mixer with the gradual addition of milk. Add flour, salt and sugar, pour out the remaining milk and whisk again until smooth. In the dough, so that it does not stick to the frying pan, add a couple of tablespoons of butter.

Lubricate the frying pan with oil (do not pour, but lubricate - you can use a slice of fat for this purpose, first dipping it in butter), pour the dough into the ladle, evenly spreading, into the heated frying pan. Pancake should turn thin. As soon as the edges of the pancake begin to lag behind the frying pan, turn over and fry for another couple of minutes.

To make the filling stuffing is fried with onions, finely chopped, until ready and mixed with rice. Salt add, focusing on your taste. We fill the finished pancakes with meat stuffing and wrap them with an envelope.

Another way. Pancakes are prepared in the same way as described above. But for the filling instead of rice used mushrooms, which are first boiled, and then fried with minced meat and onion together. Add salt at your discretion.

The dish is served in a warm form, with sour cream.

Meat dishes, recipes of Italian cuisine. Meatballs with sauce.

Sauce, ingredients: 800 grams of chopped tomatoes, 50-60 g of olive oil, 60 g of finely chopped onion (onion), juice of 3 cloves of garlic, basil, salt, pepper.

Meatballs, ingredients: 400 grams of minced meat, 70 grams of olive oil, 70 g finely chopped onions, 70 g of cedar nuts, 100-120 grams of champignons crushed, 20 grams of chopped parsley, juice of 3 cloves of garlic, breadcrumbs, hard cheese (Better ricotta), Parmesan, a quarter of a lemon juice.

Prepare the sauce. In the saucepan pour oil, add the onion and on a small fire bring it to a semi-transparency. Add the garlic, followed by tomatoes, basil, pepper and let it boil. And on low heat, cook for another 30 minutes.

We prepare meatballs. Pour into the frying pan, add nuts, mushrooms, onions and fry over medium heat for 4-5 minutes. Mix with minced meat, we form the meatballs in the breadcrumbs. Fry on both sides before browning, pour sauce and stew for another 20 minutes.

The meatballs are served hot, with the sauce in which they are stewed. Sprinkle with lemon juice and sprinkle with herbs.

Option two. We prepare the meatballs as described above. Put them in a saucepan, add garlic, basil, pepper, chopped onion, pour tomato juice (juice should cover the meatballs), salt and stew for 15 minutes.

When you think about what you can prepare dishes from minced meat, the recipes of oriental cuisine beg of themselves. Finally I want to tell you how the mantas are prepared.

In fact, in this mantle is added finely chopped lamb. We will use the ground minced pork forcemeat.

Ingredients. Minced meat (300 g), onion (300 g), lard (30 g), egg, wheat flour (one and a half glasses), water (100 ml), a pinch of ground pepper, salt.

Cut the onions as small as possible, mix it with minced meat, salt, pepper. Mince mix thoroughly.

Dough. Beat the egg with salt and water. Add the flour. We knead a very steep dough and give an hour to "brew".

We cook in a double boiler. Therefore, the dough is divided first into as many parts as in your steamer levels. From the resulting pieces form smaller, a little more than a walnut. Each such "nutlet" is very thinly rolled out. For each cake received, spread about a tablespoon of ground meat, and on top - a small piece of fat.

We form manti. Take the edge of the flat cake, connect it with the opposite and tear it. So it's on the other side. It turns out a small bag. The edges are once again tampered with to prevent the juice from flowing out. The bottom of each such bag is immersed in oil and put in a steamer. Cooking, covered with a lid, about 40 minutes.

Russian kitchen. Pie from minced meat and potatoes.

You will need: 500 gr of ground beef (any), bulb (medium), tomato (one large), three medium potatoes, a glass of milk, egg, st. A spoon of tomato paste, olive oil, baking cheese (70-80 gr), herbs, salt, thyme, pepper.

First, prepare a viscous mashed potatoes. Cut the onions into small cubes, crush the garlic, pour oil on a well-heated frying pan and saute the chopped onion. Add garlic and minced meat. Stir and fry until done. We add a little thyme, salt, two pinches of pepper and tomato paste (one tablespoon). We cut the tomatoes into slices.
In the form of laying stuffing, spread the tomatoes from above, sprinkle with grated cheese. We moisten our hands and spread the mashed potatoes from above, spreading them all over the form. Sprinkle with non-fried sesame seeds. We send it to the oven for 20 minutes. Baking temperature 180 degrees.

Dishes from minced meat, the recipes of which are presented here, refer to different national cuisines, are very tasty in their own way. Cook creatively, not being afraid to deviate from recipes a little.