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 which we will consider the two most common ways of processing meat and tell you how to cook beef stroganoff, hodgepodge, goulash, gravy and much more.

Extinguishing

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" somewhat differently, but believe me, when using our recommendations, you will get an excellent second course.

Meat fillet should be put in a container for subsequent slow quenching. It can be either a frying pan or a pan. Add a piece of butter (you can replace it with vegetable oil), bay leaves 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 salt.

Meat dish for the second of this semi-finished product is easy to prepare. 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 onions with a fork until small pieces are formed, adding sweet paprika and spices, you will get a real Hungarian goulash. You can donate it with potatoes or with rice. If boiled potatoes add stew without onions, but with garlic and herbs, you will get an excellent quality dish. Meat can be eaten and so, with fresh bread and a crispy salad.

Meat dish for the second. Frying

To obtain a perfectly roasted meat, there are laws:

• Portion pieces must be sent to prepare 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 a hot frying 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;
• Ragout, etc.

For example, beef stroganoff will be ideal if you put out fried meat in sour cream with spices and fried onions.

Meat dish for the second is easy to make, if frying onions and carrots, add tomato puree, almost ready pork, boiled beef and several varieties of sausage. You will have a hodgepodge. Serve with herbs, olives and lemon slices.

Experiment!