It's hard to imagine a New Year's feast without meat. And what kind of holiday could there be without hearty and flavorful meat dishes that give a feeling of warmth and comfort in frosty winter weather? Meat dishes for the New Year 2018 provide endless scope for imagination, especially since the mistress of the year - the Yellow Dog - will be able to appreciate any culinary experiments with meat. This is definitely where you can go for a walk!
The choice of meat for the New Year's menu is unlimited. Dishes from chicken, turkey, pork, beef, lamb, rabbit and even offal - all this will be appropriate, relevant and very tasty. If you gather a lot of guests, it is best to use several types of meat when preparing dishes - this way your table will be varied, and you can please everyone gathered at it. For example, fans of dietary meat will like Catalan-style chicken, stuffed chicken thighs with mushrooms, turkey roll with bacon or turkey under a fur coat, while lovers of hearty food will be delighted with baked pork shank shanks with mushrooms. baked leg of lamb and escalopes with Parmesan. If you want to surprise your guests with an original presentation of meat, prepare a Christmas wreath of meatballs, meat with sauerkraut and potatoes, or chicken rolls with mushrooms and cheese. The combination of chicken chops with lemon sauce may also seem unusual to many - let's continue to surprise everyone?
Chicken chops in lemon sauce
Ingredients:
8 chicken breast halves (about 120g each)
2 large eggs,
1/4 cup dry white wine or chicken broth plus 2 tablespoons,
1/2 cup flour,
100 g hard cheese,
50 g butter,
5 tablespoons lemon juice,
3 cloves of garlic,
1/2 teaspoon salt,
vegetable oil,
parsley.
Preparation:
Pound the chicken chops until they are about 6mm thick. In a shallow bowl, beat the eggs, 2 tablespoons of wine or broth, 2 tablespoons of lemon juice and the garlic pressed through a press. In another shallow bowl, mix flour, finely grated cheese, chopped parsley and salt. Dredge the chops in the flour mixture, then dip in the egg mixture, then back into the flour. Heat vegetable oil in a frying pan and fry the chops for 3-5 minutes on each side. When all the chops are ready, melt the butter in the same pan, add the remaining wine or broth and lemon juice. Boil. Cook uncovered until the sauce has reduced in volume by a quarter. Drizzle lemon sauce over chops and serve.
Baked meat is considered an ideal dish for the New Year's table. A large piece of meat, coated with a glossy glaze and cut into juicy slices, looks incredibly festive and appetizing. Plus, this is an incredible time saver for the housewife, which is especially important in the pre-New Year bustle - while the meat is baking, you can do other things, checking it occasionally. Fruits, vegetables or glazes, such as honey, mustard or orange, will help give such a meat dish an appetizing look. To impress your guests, make small cuts in the meat and insert clove buds into them at equal distances from each other - this will not only give the meat a unique spicy aroma, but will also make it the main decoration of the holiday table. Just in time, the New Year's menu will include meat baked with pineapples, meat with bacon "New Year's Romance", New Year's meat with carrots or turkey breast marinated in oranges, and for true gourmets we recommend preparing pork tenderloin in an orange glaze.
Pork tenderloin with orange glaze
Ingredients:
2 kg pork tenderloin,
3-4 cloves of garlic,
1 teaspoon salt,
1/4 teaspoon dried thyme
1/4 teaspoon ground ginger,
1/4 teaspoon ground black pepper.
For the glaze:
1 glass of orange juice,
1/3 cup cold water,
1/4 cup sugar
1 tablespoon mustard,
1 tablespoon cornstarch.
Preparation:
Preheat the oven to 180 degrees. Mix the garlic, salt and spices passed through a press and rub the resulting mixture onto the pork. Place the meat in a shallow pan and bake for 1 hour. Meanwhile, combine orange juice, sugar and mustard in a saucepan and heat over medium heat. In a small bowl, stir cornstarch and water until smooth. Add to orange juice and bring to a boil. Cook, stirring, 2 minutes. Reserve 1 cup of the glaze for serving and pour the remaining glaze over the pork. Bake for another 20 to 40 minutes until the meat is cooked through, brushing the meat occasionally with the remaining glaze. Let the pork sit for 10 minutes before slicing. Serve the meat with the heated glaze in a gravy boat.
Chicken, turkey or duck, baked whole, look no less impressive on the New Year's table. For example, you can make chicken with rosemary potatoes, baked chicken with mushrooms, stuffed chicken, duck with potatoes or baked duck with apples.
Meat dishes for the New Year 2018 are not only hot dishes, but also all kinds of salads and appetizers. In the coming year, meat is welcome in the holiday menu absolutely everywhere, even in baked goods, so meat salads, canapés with ham, meat rolls, jellied meat, aspic, pancakes stuffed with meat, lavash envelopes with meat, as well as tartlets, pies and pies with meat fillings will be more relevant than ever.
Boil carrots in a small saucepan. In another pan, boil the turkey in salted water along with one onion, cut in half. When the carrots and meat are cooked, cool them and cut them into small cubes. Set aside a few lettuce leaves for decoration and chop the remaining leaves. Finely chop the onion and scald with boiling water to remove the bitterness. Mix turkey meat, carrots, onions, chopped champignons, lettuce, chopped herbs and mayonnaise in a salad bowl. Add salt to taste. Place salad on top of leaves on a serving plate. Before serving, the dish should sit in the refrigerator for 2-3 hours.
As you can see, meat dishes for the New Year 2018 can be very diverse. The holiday is the best time for culinary experiments, so don’t be afraid to show your imagination, try new things and surprise your loved ones. Have a delicious New Year!
When thinking over the menu for the festive New Year's table, housewives usually take into account not only the taste preferences of relatives and guests. The desire to “please” the animal, which will become a symbol of the New Year according to the Chinese calendar, has become traditional. The coming 2019 is the year of the Yellow Earth Pig. Therefore, pork lovers will be somewhat disappointed - it is not recommended to be served as a main hot dish. But don’t despair ahead of time, pigs are omnivores, and there won’t be a purely vegetarian menu! These animals themselves are not averse to tasting meat, so you can use beef/veal, poultry, lamb, and fish. And since the new symbol of the New Year 2019 loves variety, the absence of your favorite pork meat dishes will not spoil your mood. On the contrary, there is a chance to try something new.
What to serve
Meat dishes on New Year's Eve 2019 should be varied. It will not be possible to please all the taste preferences of the “mistress of the year” - she loves almost everything! The main thing here is to follow the basic principles:
- do not serve pork;
- make the menu as diverse as possible;
- follow the color scheme: yellow, orange, green and brown are the most preferred tones; it’s good to put something bright on the table - a colorful multi-colored vegetable salad.
Tip: cooking jellied meat is traditionally a New Year’s and very “meaty” dish. In 2019, do not use pork legs in it, which are needed for the richness of the broth and for it to quickly solidify. A combination of poultry and beef, spices and gelatin - and your guests will be satisfied. You can take chicken and turkey legs, beef fillet, and get a rich, delicious broth. And gelatin will help the jellied meat harden; you just have to add a little more of it than usual. Be sure to add carrots to your serving plates – the bright colors and favorite vegetable will match the theme of the year.
As you can see, replacing pork is not so difficult, the main thing is to use your imagination. Then you will please both the Earth Pig and delight your guests with new recipes.
Beef
Beef or veal can be used both in hot meat dishes for the New Year's table 2019, and in salads and cold appetizers. Cooking beef/veal stew with mushrooms and prunes.
Ingredients:
- fillet: 800 grams;
- fresh mushrooms (it is better to take champignons): 400 grams;
- prunes: 100 grams;
- cream (fat content 20%): 180 milliliters;
- spices: salt, pepper and seasonings - to taste. You can add carrots.
Sequencing:
- The meat is washed, cut into small pieces and left to simmer for 30 minutes. On the stove - over medium heat (reduce after boiling and skimming), in a slow cooker - in stewing mode.
- Cut the mushrooms into slices.
- Soak the prunes in advance, drain the water, dry and cut into small pieces.
- Add chopped mushrooms and prunes to a saucepan or slow cooker and simmer for another 20 minutes.
- Add spices, mix well, leave for half an hour.
- Pour in the cream, stir. At this stage, check the degree of doneness, veal usually cooks faster, so there is usually about 10 minutes left until done. If the pieces are still a little hard, check again after adding cream after 20 minutes. If necessary, add water and simmer for a quarter of an hour. Usually this time is enough.
The recipe is very simple, even a novice cook can handle it. But the result is worth it - juicy beef with notes of prunes will suit any side dish. If desired, you can replace prunes with other ingredients. For example, spicy lovers will like the option with red and yellow peppers. It is also cut and added to the meat, and for spiciness, part of the hot chili pepper is used, which is added along with seasonings. Just be careful with the number of seeds - they are the ones that give the spice. When serving, garnish with a small amount of fresh herbs. You can also sprinkle grated cheese on top before serving and microwave for a few minutes. Melted cheese will add piquancy, especially spicy varieties (Hereford Hop, Taramund and others).
Ingredients:
- tenderloin: 1.5 kilograms;
- regular and French mustard: 50 grams each;
- garlic: 4 – 5 cloves;
- spices: salt, pepper - to taste, thyme - a quarter of a teaspoon;
- dill and horseradish: 50 grams each.
Sequencing:
- Wash and dry the tenderloin, fry in a frying pan until a crust forms;
- Prepare two mixtures: squeeze garlic into half the mustard and horseradish, and squeeze thyme and chopped dill into the other half.
- Coat the fried tenderloin with the garlic mixture and place in an oven preheated to 180 0 for half an hour.
- After that, take it out, coat it with mixture No. 2 and send it back for half an hour.
- Check readiness (pierce with a wooden skewer; the tenderloin should be soft, juicy, but without blood). If necessary, leave in the oven for another 30 minutes.
Salads
Beef/veal is an almost universal meat for salads; it goes well with a wide variety of vegetables. It can replace traditional sausage in Olivier or use it as an additive to spicy Korean carrots (the boiled fillet is cut into pieces and added after pouring hot oil so that it is soaked properly).
You can prepare a very hearty and tasty “Men’s Dreams” salad. To do this you will need:
- boiled beef/veal – half a kilogram;
- boiled eggs - 5 pieces;
- hard cheese - 200 grams;
- onion – medium onion;
- mayonnaise – 150 grams;
- olives – 5 pieces;
- vinegar - 2 tablespoons;
- dill – 15-20 grams.
Sequencing:
- cut the onion into rings and marinate in vinegar mixed with a small amount of water - exposure time - 1 hour (to remove bitterness, you can use a pinch of sugar, literally on the tip of a spoon);
- cut the meat into strips, grate the cheese, cut the eggs into rings or grate them on a coarse grater;
- lay out all the meat and grease with mayonnaise;
- second layer - pickled onion is also coated with mayonnaise;
- the next layer is eggs, spread mayonnaise on top;
- sprinkle grated onion on top;
- decorate with dill sprigs and olives.
The salad is very satisfying; pickled onions add an unusual taste.
From lamb
The most important step in preparing lamb dishes is the choice of meat. The main thing is to find young lamb tenderloin, lean, with thin films. Otherwise, two problems cannot be avoided: a specific taste and quickly solidifying fat. But if the choice is correct, then there will be no problems with cooking. The best spices are mustard, mint, rosemary, cilantro, garlic, and lemon. It can be baked in pieces. The technology is similar to baking veal, but seasonings can be varied: use celery, rosemary, garlic, lemon juice, thyme and parsley root.
Lamb is good as a separate dish or as an appetizer. Recipes for lamb meat dishes for the New Year 2019 may seem complicated at first glance. But the amount of ingredients gives such an impression; the lamb “loves” seasonings. But the results are worth the effort - your efforts will not be in vain.
Braised in wine
Ingredients:
- lamb – 1 kilogram;
- onions – 2 pieces;
- garlic – 1 medium head;
- dessert wine – 200 milliliters;
- spices: salt to taste, pepper and coriander - 2 teaspoons each, bay leaf - 1 piece, rosemary - 5 sprigs.
Sequencing:
- Separate the lamb from fat and films, wash, cut into medium pieces;
- cut the onion into rings, peel the garlic and leave in whole cloves, add salt and pepper, add coriander and mix everything (you want the onion to release its juice);
- put everything in a heat-resistant bowl, pour in wine and put in the oven for 1 hour, preheated to 180 degrees;
- add bay leaf, place rosemary sprigs on top and simmer for another hour.
Despite its simplicity, the result is excellent - even those who don’t particularly like lamb will appreciate the taste. When serving, you can add boiled broccoli.
Ingredients:
- ribs – 0.5 kg;
- eggplant – 1 piece;
- tomatoes – 100 grams (can be fresh or canned in their own juice);
- tomato paste – 1 tablespoon;
- red onion – 1 piece;
- garlic – 3 cloves;
- water - half a liter;
- spices: salt, pepper, coriander and cumin - to taste, ground paprika - half a teaspoon.
Sequencing:
- fry the ribs;
- add chopped onion (half rings) and garlic and simmer for 15 minutes (the onion should become soft);
- add spices, tomatoes and tomato paste, stir, add water and simmer for 30 minutes;
- add grapes and continue stewing for the same amount;
- Fry thick eggplant rings separately, add them and mix gently;
- cook until done (10 minutes is usually enough at this stage).
These are the delicious meat dishes you can prepare for the New Year 2019.
Already read: 3633 timesThe main hot dish on the festive table is the star of the entire evening. I invite our readers to prepare and serve New Year's hot meat with an interesting name - Wellington beef. How to cook beef Wellington, recipe with detailed description and step-by-step photos read and watch further.
Beef Wellington recipe for the New Year
The unusual name and interesting ingredients make this dish incredibly festive. The combination of tender meat, mushrooms and puff pastry complement each other in an original way.
Recipe New Year's main course - Beef Wellington
Ingredients:
- 1 kg beef tenderloin
- 2 tbsp. l. horseradish
- 500 gr. champignons
- vegetable oil
- 1 tbsp. l. Dijon mustard
- 4 tbsp. l. butter
- 2 pcs. onions
- 2 tsp. thyme leaves
- 1 tsp. ground black pepper
- 120 ml cognac or brandy
- 120 ml cream
- 2 tsp. soy sauce
- 100 gr. bacon, ham or prosciutto (thinly sliced)
- 400 gr. puff pastry
- 1 egg
Cooking method:
1. Clean the tenderloin from films and other unnecessary things. Wash and dry with napkins. Then roll the edges of the tenderloin into a tight roll and tie or tie the entire piece with a rope. Interval 2-3 cm.
2. Heat a frying pan with 2 tbsp. l. vegetable oil. Fry the tenderloin on all sides for 1-2 minutes over high heat until a crust forms. No need to fry the meat!
5. Place the meat on a wooden board.
6. Mix ground pepper, horseradish and mustard in a bowl. Remove the ropes from the meat and thoroughly grease it on all sides with the resulting mixture.
7. Place the beef in the refrigerator.
8. Finely chop the mushrooms, then chop in a blender. 
9. Fry mushrooms in butter. Chop the onions and add to the mushrooms. Add thyme. Simmer everything with constant stirring over medium heat. 
10. Pour in cognac, continuing to stir to evaporate it from the mushroom mass.
Pour soy sauce and cream into the mushrooms. Boil the mixture until thick. 
11. Salt and pepper to taste. Remove from heat and cool.
12. Spread cling film on the table. Spread bacon or ham overlapping in an even layer. Then the mushroom mass.
13. Place beef on the bottom edge. Roll it into a tight roll, wrapping the beef in mushrooms and bacon. 
14. Wrap the roll in cling film as tightly as possible and put it in the refrigerator.
15. Roll out the puff pastry into a layer 10 cm wider than the meat package.
16. Place meat from cling film on the bottom edge of the dough. Brush the edge of the pastry over the beef with the beaten egg.
17. Carefully wrap the meat in the dough. Fold the edges down and cut off the excess.
18. Place the meat in the dough in the refrigerator for 30 minutes.
19. Preheat the oven to 220 degrees. Line a baking tray with baking paper or foil.
20. Transfer the meat in the dough to a baking sheet. Brush the package with beaten egg, make cuts with a knife and sprinkle with coarse salt.
21. Beef Wellington takes 35 minutes to an hour to cook. Depends on the oven. Readiness can be determined by the golden color of the dough or with a thermometer. The meat inside must have a temperature of at least 50 degrees.
22. Beef Wellington Remove from the oven and leave on the counter for 10 minutes. 
Then cut into medium portions and place beautifully on a serving dish.
Bon appetit!
For better clarity, watch the video recipe.
And Happy New Year 2017, dear readers!
Video recipe Beef Wellington for the New Year's table
Have fun cooking and be healthy!
Always yours Alena Tereshina.
On the eve of the New Year holidays, housewives are thinking about what dishes are best to serve at the holiday table. The choice of recipes depends not only on people’s taste preferences, but also on the complexity of their preparation. Nobody wants to stand at the stove for a long time on the last night of the year. We suggest you prepare a main dish of beef - this meat is less fatty than pork and is perfect for a long feast. The presented dishes are easy to prepare, and their taste will delight even gourmets.
Beef Stroganoff
“Beef Stroganoff” is a popular and very tasty dish, one of the advantages of which is its ease of preparation.
The best meat for this dish is beef tenderloin, kidney or edge.
Ingredients:
- beef tenderloin - 700 g;
- onion - 1 pc.;
- sour cream - 200 g;
- water - 200 ml;
- tomato paste - 1.5 tsp;
- flour - 1.5 tbsp. l.;
- salt, ground black pepper - to taste;
- vegetable oil - 2 tbsp. l.
Preparation:
- Take the tenderloin, rinse it under running water, and remove excess moisture with paper towels.
The better the chosen meat, the tastier the beef stroganoff will be.
- We cut the beef into small lengthwise pieces.
The width of the cut strips should be about 2 cm
- Heat the frying pan, add vegetable oil. Add and fry the beef pieces until golden brown. Place the meat in a separate container.
Fry the meat for about 2-3 minutes
- Peel and cut the onion into half rings.
To avoid tears when cutting onions, rinse the knife under cold running water.
- Saute the onion in the same oil where you previously fried the meat. Then add flour and fry the ingredients for 3 minutes.
Constantly stir the ingredients when frying - this will prevent them from burning
- Add sour cream and tomato paste. Add water and stir until a homogeneous mixture is formed.
When preparing beef stroganoff sauce, it is important to prevent lumps from forming.
- Add back the beef pieces. Stir, add spices and leave to simmer for 15 minutes.
Mashed potatoes, pasta or rice are great as a side dish.
- Beef Stroganoff is ready and ready to serve.
The first recipe for “beef Stroganoff, with mustard” was published in the book “A Gift for Young Housewives” by Elena Molokhovets in 1871. The dish is named after Count Alexander Grigorievich Stroganov (1795-1891). According to the main version, the dish was created by the French chef Andre Dupont, who served Stroganov.
Video: how to cook beef stroganoff
Beef chops with tomatoes and cheese
This dish deserves to take the main place on your New Year's table. Tender chops will please both guests and household members.
The cheese crust gives the dish a very appetizing look.
Ingredients:
- beef - 1 kg;
- hard cheese - 400 g;
- garlic - 2 cloves;
- tomato - 5 pcs.;
- mayonnaise - 150 g;
- greens - to taste;
- spices, salt - to taste.
Preparation:
- We take a good beef tenderloin without veins and films. Rinse and dry with a paper towel.
Be sure to cut the meat across the grain
- We beat each piece with a hammer.
Before beating, cover the beef with cling film.
- Sprinkle the beef pieces with salt and pepper.
- Fry each piece on both sides in a hot frying pan with the addition of vegetable oil. Remove from heat and let the meat rest.
- At this time we make refueling. Take your favorite herbs, chop them, add finely chopped garlic and sprinkle with vegetable oil.
- Place the meat in a mold, first grease each piece with the prepared aromatic mixture.
- Place tomatoes on top, grease with mayonnaise and sprinkle with grated cheese.
Beef chops - a festive and satisfying dish
- Place the baking sheet in a preheated oven at 180°C. Cooking time - 20 minutes.
- The chops are ready. They can be served as a separate dish or with a side dish.
Ground beef roll wrapped in bacon
The original bacon-wrapped minced beef rolls are sure to be the highlight of your New Year's menu.
This flavorful meatloaf wrapped in bacon is very easy to prepare.
Ingredients:
- minced beef - 700 g;
- onions - 1–2 pcs.;
- Barbecue sauce - 80 ml;
- mustard - 1 tbsp. l.;
- chili pepper (powder) – 1 tsp;
- ground crackers - 100 g;
- chicken egg - 1 pc.;
- bacon - 300 g;
- salt, pepper - to taste.
Preparation:
- Take minced beef and add finely chopped onion to it.
- Add mustard, barbecue sauce, spices and salt.
If time permits, prepare the minced meat yourself.
- Then beat the egg into the minced meat and add ground crackers.
Spice lovers can add nutmeg, parsley or any other seasoning to their taste
- Mix the mixture thoroughly.
- Place the bacon on a flat surface so that it forms a rectangle.
- Place a thin layer of minced meat on the resulting layer.
- Roll the roll so that the bacon is on the outside.
- Cover a baking sheet with foil or parchment and place the roll seam side down.
Brush the roll with BBQ sauce before baking.
- Place the baking sheet in the oven, preheated to 180°C, for an hour.
- Let the finished dish cool, cut and serve.
Beef steak in wine and mushroom sauce
Juicy beef in wine and mushroom sauce is a real find for gourmets who will definitely appreciate the excellent taste of this dish.
Steak with mushrooms in wine sauce - a delicious New Year's treat
Ingredients:
- beef tenderloin - 700 g;
- fresh mushrooms - 400 g;
- olive oil - 3.5 tbsp. l.;
- butter - 120 g;
- garlic - 4 cloves;
- rosemary - a couple of sprigs;
- dry red wine - 1 tbsp.;
- chicken broth - 200 ml;
- tarragon - 10 g;
- ground black pepper - to taste;
- salt - to taste.
Preparation:
- We wash the mushrooms and remove excess moisture. Cut into medium cubes and fry in a frying pan with heated oil. Place the prepared mushrooms in a separate bowl.
5–7 minutes are enough to fry mushrooms
- Sprinkle the meat with salt and pepper, peel the garlic but do not cut it, finely chop the tarragon.
To prepare steak, only tenderloin is used - the most tender and soft part of the carcass.
- In the frying pan where the mushrooms were fried, add the meat, garlic, tarragon and rosemary sprigs.
It will take 1–1.5 minutes for each side to sear the steak.
- Fry the steak on all sides until it has a delicious caramel crust.
- Remove the garlic and herbs from the pan and pour in the wine. Simmer for 8 minutes.
Boil the sauce over low heat
- Remove the steak from the liquid. Add mushrooms, butter, salt, pepper and add broth. Bring to a boil and simmer for 5 minutes. Mushroom sauce is ready.
For flavor, you can add a pinch of any herbs
- Serve steak with sauce and mushrooms.
When preparing a steak, consider what level of doneness your guests like.
Bon appetit!
Video: secrets of the right steak
Roast beef with mashed potatoes
Literally “baked beef,” roast beef is a traditional dish of English cuisine that has won the love of connoisseurs of delicious food all over the world. The main rule is that roast beef meat should never be frozen.
There are only a few days left until the New Year, and many have already bought gifts for dear people, and housewives have filled their refrigerators with food. You probably already know what you will prepare for the New Year's table, but you may still need these 4 New Year's recipes for preparing beef dishes. They may even inspire you to create new and original dishes.
1. Beef with green peas
The first and most tender beef dish can decorate your New Year's table. Just reading it makes my mouth water :)
- National cuisine: Brazilian;
- Type of dish: Main courses;
- Yield: 2-4 servings;
- Preparation: 10 min;
- Cooking: 40 min;
- Prepared in: 50 minutes;
- Calories: 88.2;
Compound:
- 600 g beef pulp
- 100 g vegetable oil
- 1 onion
- bunch of parsley
- 2-3 bay leaves
- 2 tablespoons flour
- 500 g green peas
- ground black pepper
Preparation:
Fry finely chopped onion in oil until golden brown, add parsley, washed meat cut into small pieces, fry everything until half cooked and sprinkle with flour. When the flour turns light brown, add salt, add ground black pepper, pour in two glasses of water and simmer covered for about an hour. Then add green peas to the meat and simmer covered for another 10-15 minutes.
2. Beef rolls with mustard
This is a very original way to serve meat on the New Year’s table. Don't forget to decorate your dish with herbs to create a festive atmosphere.
Compound:
- 600 g lean beef pulp
- 4 thin slices smoked lard
- 50 g vegetable oil
- 1 onion
- 200 g sour cream
- 100 g natural white wine
- 2-3 tablespoons mustard
- ground black pepper
Preparation:
Cut the meat into thin slices, beat well, spread with mustard, place a slice of smoked lard on each piece of beef, salt and pepper, roll each piece into a tight tube, fasten in several places with a wooden toothpick or tie with thread. Fry finely chopped onion in vegetable oil, place the meat tubes on the onion and fry a little on all sides. Then pour in sour cream and wine, simmer in a hot oven until cooked.
3. Beef tenderloin
This dish requires preparation in advance as it needs to marinate for several days. If you want unique beef, try this recipe. Plus, you will spend less time on the day of the holiday!
Compound:
- 800 g beef fillet
- 100 g lard
- ground black and red pepper
- mustard
- vegetable oil
Preparation:
Rub the pieces of meat with salt, ground black and red pepper, and mustard. Grease with vegetable oil and place in the freezer for 3-4 days. This is called a dry marinade.
Before cooking, defrost the meat, wipe with a dry cloth, roll the pieces of meat into rolls, tie tightly with thread in a spiral and pepper.
Heat the lard well in a frying pan, fry the meat evenly on all sides over high heat. Don't pierce it with a fork. Then place the meat in a hot oven for 15-20 minutes, basting with fat from time to time and turning over. Transfer the meat to another bowl, cover with a lid and steam for 15-20 minutes. Then cut the meat obliquely into thin slices, cover with fat and serve with French mustard.
4. Beef with cheese
Nothing improves the taste of meat like cheese. This is truly a festive dish!
Compound:
- 1 kg beef
- 100 g lard
- 4 medium sized potatoes
- 3 eggs
- 100 g grated cheese
- 100 g butter
- 100 g ham or smoked sausage
- 50 g breadcrumbs
- ground black pepper
- 1-2 tablespoons milk
Preparation:
Place a piece of meat in a dry marinade (I already wrote about this in the “Beef Tenderloin” recipe above). After this, fry in lard, transfer to a bowl, pour in hot fat and simmer in the oven for 15 minutes, then put on a plate and cool. Meanwhile, boil the potatoes in their skins, cool, peel and mince. Salt the potatoes, add butter, grated cheese, egg yolks, hot milk, knead well. Brush cold meat on one side with egg white, place a layer of potato mixture on it, sprinkle with finely chopped ham or sausage, breadcrumbs, and spread butter on top. Before serving, bake the meat in the oven for 15-20 minutes and cut into slices.
Now you have four more great ideas for cooking beef. You have probably decided which option you will cook. Tell us about it in the comments.
