Recipe for stuffed meat in the oven

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Thinking about the holiday menu, many housewives opt for a stuffed meat recipe. The photo of the dish is so eye-catching that it is simply impossible to pass it by in the cookbook. However, you should not rush to prepare. One of the most important points that should not be overlooked is the correct choice of the meat piece that will be stuffed later.

Meat is not cookies

It is impossible to let such an event as buying meat for roasting take its course. Here are some helpful tips for purchasing and choosing the main ingredient.

Priority to the market, rather than rushing to the store. Stuffed meat is an easy-to-prepare dish, but with a poor-quality base, no tasty filling can save it. Buying meat at a speci alty market or from acquaintances who raise their own livestock can save you from various tricks used by large stores.

The freshness of meat can be quickly identified by the color of the flesh. For stuffed meat, it is better to choose pink pork,reddish beef, pale pink veal.

The meat piece should not be weathered, have inclusions, a large number of veins, fat and stains. Run your finger across the piece. It should be smooth but rough. No slime.

Don't forget the smell. Poor-quality meat can be "smelled" a mile away. Remember that no amount of heat treatment or the use of too aromatic spices will kill the smell of bad meat.

Final advice - test for elasticity. Good quality meat will spring back when pressed. The hole that appears after pressing disappears almost immediately.

If frozen meat is used for cooking, then the defrosting process should be natural. After cutting a frozen piece, make sure that the inside of the meat is pink or reddish in color. This suggests that you have a good frozen piece in front of you, suitable for cooking and eating.

Choice of dishes for baking

Meat is often baked in special cast-iron or clay molds. If there are none in the kitchen, then you can use ordinary foil or a glass brazier popular with modern housewives. It is not recommended to use thin pans or place 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 commonly available champignons or oyster mushrooms, as well as more expensive and rare forest mushrooms. The choice is up tohostess.

Ingredients

• Pork - a large even piece weighing about 1 kg.
• 250 g of mushrooms.
• Onion - 2-3 pieces
• A couple of tablespoons of toasted breadcrumbs.
• S alt.
• Spices for meat to choose from.
• A little vegetable oil.

How to cook minced meat

Meat bought in a store or on the market is recommended to be washed and cleaned of films and excess fat before cooking. On one side of the piece we make a neat incision with a knife. We form a pocket in which the filling will be placed later. Try not to cut all the way through.

It should be noted: very simple and, importantly, stuffed meat is cooked quickly. With a photo and a detailed description of the process, even a novice hostess will be able to master the recipe and surprise her guests. The main thing is not to rush into cutting meat. Pocket formation is an important point on which a lot depends.

After the piece is prepared for stuffing, the meat should be slightly s alted and flavored with your favorite spices for pork. Mushrooms cut into large enough and fry them with onions in a small amount of vegetable oil. After frying, the mushrooms with onions are also s alted, add bread crumbs and pepper. Stir.

The resulting mushroom filling is carefully placed in the meat pocket. For strength, you can fasten the pocket with toothpicks or wrap it with thread. We put the meat in a baking bag or wrap it in foil. We send it to the oven for 60-70 minutes. Temperature – 180-190 °.

Stuffed meat with bacon, cheese and sweet peppers

This recipe offers a dish that is not only hearty, nutritious, but also very spectacular in appearance. Such stuffed beauty will not go unnoticed by your guests.

Required products:

• Boneless loin – 700-800g
• Bacon - 150g
• 130g cheese.
• Sweet peppers in two or three colors - 3 pieces
• Garlic - 5-6 teeth.
• A little flour.
• 1 egg.
• Pinch of red pepper.
• The same amount of ground black.
• S alt.
• Butter.

Cooking method

As in the first recipe for stuffed meat in the oven, a piece of loin must be washed well before cooking. It is also recommended to dry it with a towel. "Open" the piece, making a pocket. Rub with a mixture of black, red pepper and s alt. You can add any other seasonings to the meat as desired.

The inner part - grease the pocket with an egg. Then lay out several layers of bacon and strips of sweet bell pepper. The versatility is breathtaking. If you have canned bell pepper salads at home, they can also be used as stuffing for stuffed meat.

Do not forget to brush the meat with the egg mixture on top and secure with toothpicks. We pack the loin in foil and send it to the oven for an hour. The temperature must be at least 190 °.

Meat with minced vegetables

Very tender and deliciousit turns out stuffed meat in the oven stuffed with minced vegetable. You can use any vegetables you like for cooking.

Required:

• A piece of meat weighing about 1 kg (pork, beef, veal).
• One bulb.
• Carrot - 1 piece
• Bulgarian sweet pepper - 2 pcs.
• Bread crumbs - two tables. spoons.
• Egg – 1 pc
• Fresh mushrooms - 150g
• Zucchini - 100g
• Butter.
• S alt.
• Spices.
• Mayonnaise.

Cook delicious

Rinse the selected piece of meat, dry it with a towel. We form a neat pocket with a sharp knife. Cut sweet bell pepper, zucchini, onion and carrot 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 meat grinder mesh to get strips of minced meat felt on the tongue. Add a little s alt, an egg, a spoonful of mayonnaise, freshly ground pepper to the minced vegetable. 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, juicy and tender, it is recommended to bake it in a foil pan with a lid. We wrap a piece in foil, forming a semblance of a baking dish. Leave one edge longer. This will be the cover. Initially, we send the stuffed meat to the oven (180-190 °) for 45 minutes. Afterwe take it out and carefully open the “lid” of the foil. Let the meat brown on top for another ten minutes. Cut into portions and serve with tomato sauce or adjika.