Thinking over the festive menu, many housewives opt for a recipe for stuffed meat. The photo of the dish is so eye-catching that it is simply impossible to pass by it in the cookbook. However, you should not rush with cooking. One of the most important points that should not be overlooked is the right choice of meat piece, which will be stuffed later.
Meat is not a cookie
It is impossible to let such an event as buying meat for roasting by gravity. We offer some useful tips on purchasing and choosing the main ingredient.
Give preference to the market, and do not rush to go to the store. Stuffed meat is a simple dish to prepare, but with a poor quality base, no tasty filling can save it. Buying meat at a specialized market or from friends who raise their own livestock will be able to save you from various tricks that large shops resort to.
The freshness of meat can be quickly determined by the color of the pulp. For stuffed meat, it is better to choose pinkish pork, reddish beef, pale pink veal.
The meat piece should not be windward, have inclusions, a large number of veins, fat and spots. Swipe a piece of your finger. It should be smooth but rough. No mucus.
Do not forget about the smell. Poor quality meat can be "smelled" a mile away. Remember that no heat treatment or use of too aromatic spices will interrupt the smell of bad meat.
The final tip is an elasticity test. Good quality meat will spring when you click on it. The hole that appears after pressing almost immediately disappears.
If frozen meat is used for cooking, then the defrosting process should be natural. After cutting the frozen piece, make sure that the meat inside is pink or reddish. This suggests that you have a good frozen piece, suitable for cooking and eating.
Selection of baking dishes
Often meat is baked in special cast iron or clay forms. If there are none in the kitchen, then you can use ordinary foil or a glass fryer popular with modern housewives. It is not recommended to use thin pans or to lay a piece of meat directly on a baking sheet.
Pork with mushrooms
Most often, mushrooms will be present in the recipe for stuffed meat . These can be public mushrooms or oyster mushrooms, as well as more expensive and rare forest mushrooms. The choice is up to the hostess.
Ingredients
- Pork is a large, even slice weighing about 1 kg.
- 250 g of mushrooms.
- Onions - 2-3 pcs.
- A pair of tablespoons of dried bread crumbs.
- Salt.
- Spices for meat to choose from.
- A little vegetable oil.
How to cook stuffed meat
It is recommended to rinse and clean the meat bought in a store or on the market before cooking and clean it of films and excess fat. On one side of the piece we make a neat cut with a knife. We form a pocket in which the filling will later fit. Try not to cut through the piece to the end.
It should be noted: it is very simple and, importantly, stuffed meat is quickly prepared. With a photo and a detailed description of the process, even a novice hostess will be able to master the recipe and surprise their guests. The main thing is not to rush with cutting meat. The formation of a pocket is an important point on which much depends.
After the piece is prepared for stuffing, you should salt the meat a little and season with your favorite spices for pork. We cut mushrooms large enough and fry them with onions in a small amount of vegetable oil. After roasting, mushrooms with onions also add salt, add breadcrumbs and peppers. Mix.
The resulting mushroom filling is carefully placed in a meat pocket. For durability it is possible to fix a pocket with toothpicks or to wind a thread. Put the meat in a baking bag or wrap in foil. Sent to the oven for 60-70 minutes. Temperature - 180-190 °.
Stuffed Meat with Bacon, Cheese and Bell Peppers
This recipe offers a dish not only hearty, nutritious, but also very effective in appearance. Such stuffed beauty will not go unnoticed by your guests.
Required Products:
- Boneless boneless - 700-800 g.
- Bacon - 150 g.
- 130 g of cheese.
- Sweet pepper of two or three colors - 3 pcs.
- Garlic - 5-6 tooth.
- A bit of flour.
- 1 egg
- A pinch of red pepper.
- As much black ground.
- Salt.
- Oil.
Cooking method
As in the first recipe for stuffed meat in the oven, a piece of bread must be washed well before cooking. It is also recommended to dry it with a towel. “Open” a piece, making a pocket. Rub with a mixture of black, red pepper and salt. You can add any other seasonings to the meat as desired.
The inside of the pocket is greased with an egg. Then we lay out several layers of bacon and stripes of sweet bell pepper. The diversity turns out to be breathtaking. If you have canned bell pepper salads in your home, you can also use them as a filling for stuffed meat.
From above we do not forget to grease meat with egg mixture and fix with toothpicks. We pack the loin in foil and send it to the oven for an hour. The temperature should not be lower than 190 °.
Minced meat
Stuffed meat in the oven with stuffing from minced meat is very tender and tasty. For cooking, you can use any vegetables you love.
Required:
- A piece of meat weighing about 1 kg (pork, beef, veal).
- One onion.
- Carrots - 1 pc.
- Bulgarian sweet pepper - 2 pcs.
- Breadcrumbs - two tables. spoons.
- Egg - 1 pc.
- Fresh mushrooms - 150 g.
- Zucchini - 100 g.
- Oil.
- Salt.
- Spice.
- Mayonnaise.
We cook deliciously
We rinse the selected piece of meat, dry it with a towel. We form a neat pocket with a sharp knife. Sweet bell pepper, zucchini, onions and carrots are cut into small cubes and fry in oil.
If there is a lack of time, then vegetables fried and softened under the influence of temperature can simply be mashed with a fork. The best option is to pass them through a large grinder mesh to produce minced meat strips. Add a little salt, egg, a spoonful of mayonnaise, freshly ground pepper to the minced meat. Mix the mass and send it to the meat pocket. Tie a piece tightly or pin it with wooden sticks.
To make the meat cooked faster, it was juicy and tender, it is recommended to bake it in the form of foil with a lid. Wrap a piece in foil, forming a semblance of a baking dish. Leave one edge longer. This will be the cover. Initially, we send stuffed meat to the oven (180-190 °) for 45 minutes. After that, we take out and gently open the “lid” of the foil. Let the meat brown for another ten minutes. Cut into portions and serve with tomato sauce or adjika.