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Peel an onion and finely chop it, then heat it in two tablespoons of butter. Add the finely chopped mushrooms after the onion has become glassy, let it simmer for about 15 minutes.
Add the wine and sour cream and let it boil until it decreases, stirring constantly. Take the pot off the heat, season and add the chopped green parsley. Stir until smooth and let cool.
Season the muscle on all sides and brown it in 3 tablespoons of butter on all sides until it takes on a beautiful copper color.
Take the piece of dough, smooth it and spread the mushroom mixture with a spoon on the entire surface of the dough, except for two fingers on the edge of the dough that we leave free. Grease the muscle with goose pate and place it over the mushrooms. Roll the dough with the muscle, slowly, taking care not to break the dough, not too tight and press the edges well.
Beat the two yolks well and grease with them the dough that we place in a tray greased with a little butter.
Bake the muscle in the preheated oven, about 50-60 minutes until it turns golden. Remove from the oven and slice carefully, serving with a garnish of potatoes, rice or other vegetables. And a salad of course ....
Pork muscles in the dough
1. Peel, wash and finely chop the onion. Stir in oil and quench with 2-3 tablespoons of water. Bring to a simmer for a few minutes, then add the finely chopped sausages. Leave it on the fire until the sausages are fried, stirring occasionally so that they do not stick to the pan. When cool, mix with diced toast, lemon peel, lemon juice, 2-3 tablespoons of wine, salt, pepper and dried greens as desired.
2. Wash the pork muscle, peel it and cut it so that it can be stuffed. Season on all sides with salt and pepper, fill and bind to loosen. Put in a pan greased with oil, add the wine folded with water and bake in the hot oven for about 2 hours.
3. Meanwhile, prepare a flour dough, 50 ml of water, a pinch of salt, beaten egg and diced butter. Knead quickly, cover with cling film and leave to cool.
4. Remove the steak from the oven and allow to cool. Clean the threads with which it was tied and cover with the dough spread in a thin sheet of 3-4 mm. Put it back in the oven and let it brown nicely for about 40 minutes.
Preparation for the pork chop roll recipe:
We beat the chop slices with the slice hammer. On each piece we distribute the minced meat composition, on the whole surface, we roll and we catch the end with a toothpick. We salt and pepper lightly.
In a large pan, heat the oil and butter and fry the rolls on all sides over medium heat. When they are browned, turn off with the white wine, cover and continue cooking for another 25-30 minutes until the meat is ready.
If the liquid has dropped too much, add a little warm water.
Meanwhile, I washed the potatoes well and mixed them with salt, pepper, paprika, sliced garlic, mustard, paprika and oil, then I transferred them to a tray and put them in the preheated oven for 40 minutes at 190 °. C. From time to time I took them out and shook the tray to bake evenly on all sides.
We serve the rolls with potatoes, hot, with lettuce or why not, our favorite pickles. Enjoy!
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Pork muscles in the dough
800 g pork muscle
300 g mushrooms
1 packet of pie sheets
50 g butter
2-3 cloves of garlic, chopped
3 tablespoons oil
1 glass turns white
8 cherry tomatoes
a few lettuce leaves
1 beaten egg
Method of preparation:
Wash the pork muscle well, season it with salt, pepper and rosemary and put it in a tray in which you add oil and the glass of wine. Put it in the preheated oven for 20-30 minutes, over medium heat.
Meanwhile, cut the mushrooms into slices and sauté them with a little butter, a tablespoon of oil, garlic, salt and pepper to taste.
Thaw pie sheets. You spread a sheet, grease it with oil and spread another one over it. Place the sautéed mushrooms and put the muscle on top, roll and grease with beaten egg. Cut out the remaining star shapes from the pie sheets, place them over the meat roll and toss it with the rest of the egg. Grease a bowl with oil, put the muscle in the dough and put it in the preheated oven until it browns.
Cut the cucumbers into slices and the cherry tomatoes in half. Arrange the washed and dried lettuce leaves, the pork tenderloin in the dough and the chopped vegetables next to it on a plate.
Pan-fried pork tenderloin
- 2 pcs. pork tenderloin
- 2 coarser slices of smoked ham
- salt and pepper
- smoked paprika
- basil and thyme
- 1 head of garlic
- 2 tablespoons lightly spicy ketchup
- 2 tablespoons oil
METHOD OF PREPARATION
We clean the pork tenderloin and season it with salt, pepper and smoked paprika. We put a foil of freshness over the bowl with the pieces of muscle and let it cool for 40-50 minutes.
After the meat has rested in the cold, grease the pan with a little oil and heat it.
Place the pieces of muscle in the pan and seal / brown them on all sides, over high heat.
Turn off the heat, cover the pan and let the pieces of muscle rest for 6-8 minutes.
Peel the garlic and slice the puppies into thinner slices.
With a sharp-edged knife we cut the pork muscles from place to place, on all sides. In these notches we insert the garlic slices.
Sprinkle over the mussels and a little thyme and basil powder. We place between the pieces of muscle and two slices of a smoked pork ham.
Sprinkle the meat with a little oil, cover the pan, first with baking paper, then with aluminum foil and put it in the oven at 175 degrees for 45-50 minutes.
Dilute a little ketchup with a little water and, with the help of a pastry brush, glaze the steak with this composition.
Leave the steak so glazed in the oven, uncovered for 6-8 minutes, to caramelize nicely.
We serve the delicious pan-fried pork tenderloin with your favorite garnish, or simply with a salad.
Here's how easy it is to make a recipe for pork tenderloin braided with bacon!
Slice each piece of pork tenderloin in three, but leave one end whole and beat the three slices lightly with the slice hammer.
From spices, a little oil and salt, we make a sauce with which we grease each slice of muscle.
We slice the bacon as thin as we can.
We clean the garlic and cut it into small pieces.
Leave a few cloves of garlic in the peel and add them to the pan, among the meat.
We weave the three pieces of muscle and place slices of bacon and pieces of garlic among the braids.
Put oil and water in a pan, place the pork tenderloin and bake at 200 degrees for 50 minutes.
From time to time we turn the pork muscle from side to side and sprinkle it with wine.
5 minutes before turning the oven, I greased the slices of muscle with a little sweet ketchup.
It comes out very fragile and tasty!
Pork Snitel Ingredient:
- 8 slices of boneless pork chop, 100-120 grams each
- salt pepper
- 2 eggs
- oil / lard / mixture of butter and oil for frying
Preparation of pork schnitzel
The term "pané" comes from the French, from the verb paner, which means to cover with bread and refers to pieces of food. Our DEX has a definition that leaves little room for interpretation:
1. Slice the boneless pork chops well with a meat hammer to flatten them to a thickness of 4-5 mm. If you don't have boneless pork chops, the schnitzel can also be made from a beautiful piece of meat, sliced evenly. If you have big and beautiful slices of pork chop with bone, you will I recommend this recipe.
2. After being beaten, the meat slices are salted and peppered. Prepare eggs, flour (I used whole wheat flour) and breadcrumbs, placing them as handy as possible.
3. Beat the eggs a little with a fork with a little salt, just enough to liquefy and make a little foam on the surface. Roll each slice of meat in flour, then in beaten egg, not before shaking it well from excess flour, otherwise the crust may come off the meat after frying.
4. Drain the meat slices well and finally give them through the breadcrumbs.
Note: in order to work easily and not to load your hands with flour, breadcrumbs and egg, choose from the beginning with which hand you will touch the dry ingredients and with which the meat and eggs. Usually, I grab the meat with my left hand and place it in the flour. I roll it and then shake it well, grabbing it with my right hand. When I work with egg, I also use my left hand, the one with which I touch the wet ingredients. Finally, I slice the breadcrumbs with my right hand. Thus, I can make all the slices of meat without stopping dozens of times to remove from my hands what would have stuck if I had not worked like that.
Frying in an oil bath
After we have breaded all the slices, we heat them in a pan or a large pan, with a thicker bottom, the fat for frying. Traditionally, this pork schnitzel is fried in a mixture of butter and lard, or a little oil and butter (the oil will raise the smoking temperature of the butter, which will not burn). We can also fry the schnitzel only in vegetable oil. Regardless of the type of fat used, it is important that it is abundant. Thus, the snails will be able to effectively float in the fat during frying, which means that they will cook faster.
Other schnitzel or bread recipes:
Stuffed schnitzel, Serbian recipe
Therefore, pour oil into the pan at least 3 fingers deep. Heat the oil well, the ideal frying temperature for pork schnitzel is 165-170 degrees. After the oil / fat has heated up, add our pork slices, one at a time, without squeezing many at once into the pan. When we add them to the pan, the fat should sizzle moderately.
Fry each pork tenderloin until golden on both sides. Remove on absorbent kitchen paper to drain excess oil from the surface.
This pork schnitzel is traditionally served with Kartoffelsalat nach Wiener Art, a potato salad with a special dressing. Of course, it goes just as well with any garnish and / or salad of your choice. As you can see below, in an older "edition" of preparation, I put them together Pea food with carrots & # 8211 a delicious lunch!
Method of preparation
Chicken ciulama with mushrooms
Cut the breast into cubes, season and lightly fry until it changes color. Separated
Poultry liver stew
Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic
Mix the butter with the flour and warm water, salt, knead well until you get a dough. Leave for 30 minutes.
Put the pork muscle in the oven in a pan with oil, salt and pepper for 25 minutes.
Cut the mushrooms into small pieces and fry in butter. Then mix with minced meat, sour cream, salt and pepper.
Spread a sheet of dough, put the mushroom composition, then the browned pork muscle. Roll the sheet, put it in a tray lined with baking paper, bake for 30-40 minutes.
Beat the yolk with a tablespoon of milk, and grease the roll with this mixture, when it is half baked.
Check with the toothpick if the dough is baked. Allow the roll to cool before slicing.