Description in detail. Homemade frying

Strava with meat

5 of the best roast recipes with photos and videos. Prepare a tasty and delicious herb for your loved ones and the stinks will be in full swing!

35 hv

150 kcal

5/5 (2)

I tried to cook it specially many times, but it turned out to be more like grandma’s stewed potatoes. And I gave up all my attempts to make a healthy liver on the stove. As if they were talking to a colleague about different recipes. And she taught me how to prepare simple and delicious pork liver. It turned out that it was not so difficult to be afraid.

Grease with pork and potatoes

Kitchen appliances: To prepare this herb, use a thick-sided frying pan or a rolling frying pan.

List of ingredients

How to choose the right ingredients?

To prepare roast meat, you can use some kind of meat. Strava is no less tasty.
Potatoes are coming medium size The piece of leather was however stewed.

Stage of preparation

Liver with potatoes goes well with vegetable salads.

Video recipe

Watch the video tutorial on making homemade grease.

Multicooker roast recipe

If you want to save time, then this wonderful recipe will work for you.

• Preparation time: 20 hvilin.
• Number of servings: 4.
• Kitchen appliances: For cooking we need a multicooker.

List of ingredients

• pork (nashiyok) - 800 grams;
• potatoes - 8-9 pieces;
• cibul - 2 pieces;
• carrots - 1 piece;

• sweet pepper – 1 pc.;
• chasnik – 3 cloves;
• Sonyashnikova olia – 3 tablespoons;
• salt, spices.

Stage of preparation

Recipe for roast in Gorshchiki at Dukhovtsi

My mother really loves cooking and playing with the perfume. She shared another wonderful roast recipe with me.

• Preparation time: 35 hvilin.
• Number of servings: The ingredients are poured into 2 medium pots.
• Kitchen appliances: For the preparation of vikors, we use clay potters and an oven. To grease the meat and vegetables, we need a frying pan.

List of ingredients

• pork (nashiyok) - 500 g;
• potatoes – 800 rub.;
• carrots - 2 pieces;
• tsibulya -2 pieces;
• tomato – 2 pieces;

• topping butter - 2 tablespoons;
• Sir - 100 grams;
• sour cream – 100 g;
• salt, turmeric, paprika.

Stage of preparation

This version of the roast is good because it can be prepared not only at home in the kitchen, but also in nature.

Liver in Kazan recipe with photos

• Preparation time: 25 hvilin.
• Number of servings: 8.
• Kitchen appliances: For cooking, we need a cauldron.

List of ingredients

• pork (nashiyok) - 1 kg;
• chasnik -3 cloves;
• tsibulya – 2 pieces;
• salt, turmeric, paprika, chalked black pepper.

Stage of preparation

This version of the roast can be served with potatoes, cereals, vegetable side dishes and pasta.

Homemade roast pork recipe

• Preparation time: 45 hvilin.
• Number of servings: 5.
• Kitchen appliances: For cooking we need two frying pans and a saucepan.

There are no nuances to how to prepare the liver while keeping the meat juicy and soft. It is important not only to strive for technologically sensitive meats, but also the leather variety of meat that is most important depending on the taster’s sensitivity and individual approach to the choice of seasonings and spices.

The name of the herb is in honor of the preparation of the “great speck”. Most often, this herb is prepared in the oven or in a closed chavun vessel, which effectively preserves the heat.

The cook's main task is to cook the tender and juice the meat, saving all the extra savory flavor to the product. Why are you trying to change the hour of your payment, obviously, not at any cost.

I bake the soft parts of the carcass: the subcostal part or the shoulder blade. Meat can be cooked either creamy or with vegetables, to make the herbs aromatic and easy to digest.

For 400 g of pulp you also need:

• young zucchini;
• cibulin;
• carrots;
• 2 – 3 potatoes;
• 100 g bacon;
• salt.

To ensure that the cowhide is cooked properly and smoothly, lightly marinate it first, and then coat the shanks in oil to “seal” the juice that will fit in them.

Just add the ingredients for the hot dish. The remaining stage of processing will cost about 40 – 50 hvilin.

1. Peel the yalovych from the pulp, rinse and cut into portions of 40 -50 g.
2. For 20 minutes|minutes| Pour the prepared meat with mineral water or yogurt. 100 – 150 ml is enough. For greater piquancy, you can sprinkle the squash with wine or spread it with mustard.
3. Heat finely chopped bacon in a frying pan and coat the veal shanks in the fat. You can cook it in oil, or add bacon to give the herb a special “smoky” flavor.
4. Cut the potato skins into 4-6 pieces and brush with 5-10 pieces of butter until a light crust appears.
5. Decide to cut the vegetables thinly and brush them with the meat.
6. Transfer the potatoes to the meat, add salt and pour in water or broth so that the vegetables protrude from the background.
7. Cover with a lid and simmer until the potatoes are ready on a low heat or in a rack.
8. Before cooking, add spices and seasonings. Yalovichina in this regard gives the gentlemen a rich choice.

This meat can be eaten with some peppers, paprika, rosemary, oregano, basil, and marjoram. Be careful when using bay leaves and shavliya - the stench can drown out the aroma of other seasonings.

Frying veal is especially delicious if you add a couple of spoons of tomato paste to it.

Homemade greased with pork

Homemade liver is prepared with vegetables and a large amount of broth. By trimming a pork carcass into such grass, vikorist pulp or stegenta is simmered.

You can prepare a mixture of pork, potatoes and cabbage.

For 400 g of meat, prepare in advance:

• cibulin;
• carrots;
• 4 – 5 potatoes;
• cabbage;
• clock clove;
• salt.

The following steps are involved in the cooking process:

1. Brush the prepared pieces of meat and vegetables until golden brown.
2. Cabbage (for sauerkraut, fresh or sauerkraut) is simmered with tomato paste or chopped tomatoes.
3. Place pork and vegetables in balls in a deep cauldron.
4. Pour water over the food, salt and simmer for 30 - 40 minutes.
5. A few minutes before the soup is ready, add the additional ingredients, seasonings and spices to the cauldron.

The taste and aroma of pork is organically complemented by cumin, turmeric, tarragon, paprika, mustard, nutmeg, and various types of peppers.

Indians with potatoes

Simmer white poultry meat in vegetable juice until it is full of flavor and has a moist juiciness. Before serving the vikostana, the vegetables can be removed from the dish.

For 400 g of breast you need the following:

• great carrots;
• great cibulina;
• 4 potatoes;
• salt.

Chop the carrots and cybula in bulk so that they are easier to clean up. You can add 2-3 shari of pure lushpinna to the cibulini. Give the grass a nice golden color. Cut the potatoes into 4-8 pieces and vikorize them for garnish.

1. Place slices of turkeys, carrots and cibul in the deep deco. Fill the food halfway with cold water.
2. Cover the sheet with two balls of foil and place in a hot oven (160ºC).
3. After two years of cooking, the vegetables are harvested. Add hot water, add potatoes and salt.
4. Cover the frying foil again, raise the temperature to 180ºС and extinguish for another year.
5. The neutral taste of turkey is combined with the aroma of ginger, cardamom, coriander, anise, rosemary, basil, and turmeric. Spices and spices are mixed together or in batches of 3 to 4 types in order to extract a harmonious taste and aroma.
6. Before serving, dry the liver in the oven for 10 - 15 quilins without foil.

Z chickens z potatoes

Have a baker's breast. This part of the carcass does not contain fat and appears dry, so the meat needs to be roasted over low heat or in the oven. It is advisable to add chicken and potatoes to the liver as well as juiced vegetables.

For 400 g of breast, prepare in advance:

• 3–4 cartoplini;
• carrots;
• cibulin;
• great tomato;
• colorful bell pepper;
• sіl ta tsukor.

Instead of peppers, you can roast a small eggplant or zucchini.

1. Cut the chicken into large pieces and simmer 20 pieces of broth in a small amount of broth.
2. Add zibul and carrots to the meat, continue cooking under the crust for a few more times.
3. Gently sauté the pepper and tomato.
4. Eat the chicken with the chicken and roast again on the fire.
5. Coat coarsely chopped potatoes until an appetizing crust appears, transfer to meat, add salt and simmer until tender.
6. Season the prepared herb to taste with chasnik, curry, paprika, thyme, and black pepper.

Z lamb

The specific smell of lamb can be softened by pouring mineral water and spices of your choice: sumac, basil, fenugreek, mint, saffron, turmeric.

For 400 g of pulp from the upper back, take the following:

• carrots;
• cibulin;
• 2 – 3 potatoes;
• small tomato;
• popsicles of green peas (you can use canned ones);
• salt.

Cut the prepared lamb into small cubes of 1.5 - 2 cm and then:

1. Saute the carrots and cibul, add meat to them and simmer everything for a quarter of a year.
2. Place finely chopped tomatoes before other products. A hard tomato needs to be grated, and its sour taste can be smoothed with the help of some cucumber.
3. After 5 minutes, add potatoes, cut into small cubes.
4. After another 5 minutes - peas.
5. Pour the liver into a bottle of water, salt and bring to a boil.
6. Add spices: cumin, coriander, pepper.
7. Be careful not to rush under the roof for at least 15 minutes.

Rabbit liver

For frying, cut the rabbit carcass into portions.

Young meat does not have a strong smell, but a mature rabbit can be rubbed with sour cream mixed with black pepper, mint, celery and marjoram.

For a carcass of 500 – 600 g add:

• cibulin;
• carrots;
• bell pepper;
• salt.

Since the herb is not processed as dietary, you can add finely chopped hot peppers to it.

1. Coat the rabbit meat for a quarter of a year until it has a dark honey crust. Turn the leather splint over once.
2. Add the vegetables cut into strips and brush a bunch of quills at once. Salt and pour in some water and tomato paste.
3. If the rabbits are young and not pickled, add Provencal herbs.
4. Stew the herbs first and serve as a side dish.

How to prepare savory liver with mushrooms?

The vegetarian version of the pastry is prepared in just a day.

For 400 g of peeled mushrooms you also need:

• 3 – 4 potatoes;
• cibulin;
• carrots;
• soy sauce;
• salt.

The lower option is made from soy milk, which is used instead of sauce. Since there is no limit in the choice of goods, farm sour cream or mayonnaise are a good choice.

1. All ingredients are cut into small pieces and brushed with oil over high heat for a quarter of a year.
2. Salt, pour sauce.
3. They've been guessing for another quarter of a year.

Ready at the multicooker

With the help of modern technology, it is possible to preserve as much as possible the original properties of products, their structure and color. The multicooker allows you to simmer the herbs thoroughly and thoroughly, just as you would in a traditional Russian stove.

Have a multicooker bowl cut into cubes:

• m'yakush pork or yalovichini (300 g);
• carrots;

For home-style roast, you can select a few varieties of meat at a time.

1. The “Vipichka” mode is activated for a quarter of a year.
2. Add two coarsely chopped potatoes, salt, seasoning and 200 ml of hot water to the meat.
3. Prepare carefully in the “Grain” mode for another 1 – 1.5 years.

Among the miners and the spirit

The liver will turn into Yuletide grass, as it is cooked in potters. The skin portion will be beautifully decorated and will retain its valuable heat until just before serving.

For 4 servings you will need:

• 400 g meat;
• carrots;
• cibulin;
• 4 potatoes;
• 60 g mushrooms;
• 3 spoons of sour cream;
• salt.

All ingredients are cut into cubes of the same size. The meat can be cut into larger pieces.

1. Marinate the pieces of meat in sour cream for a quarter of a year and coat until golden brown.
2. Add mushrooms to the pan. Lightly coat the potatoes. Other vegetables are sautéed at once.
3. Place all the ingredients into balls into the pots, pour in the broth and seasonings.
4. Do not extinguish under the lid again at 190 ºС.

A simple recipe for a saucepan

Since the oven doesn’t have time to cook at the classic speciality in the miners, I’ll help you with the recipe “for a Swiss hand.” In a basic saucepan with a thick bottom, you can prepare large portions. You don’t need to lubricate anything just to save yourself an hour. With this, you only have one saucepan, and then you won’t have to lift a mountain of dishes after you go.

For 400 g of any meat you will need to take:

• 4 – 5 potatoes;
• cibulin,
• carrots;
• tomato paste;
• season;
• salt.

For a brighter taste, you can add soy sauce to the meat or replace the tomato paste with a small amount of adjika.

1. Coat the pieces of meat in oil near the saucepan.
2. Pour in the soy sauce, then add the carrots and carrots.
3. Grease large pieces of potato until the stench is golden.
4. Pour in water or broth to cover the entire pan.
5. Simmer it under the lid until ready.
6. At the very end, add salt, season adjika or tomato paste.

What products are needed for preparing homemade roast

The main ingredient for preparing homemade liver is meat products. This variety may include pork, cowhide, lamb, poultry, offal and game meat. Additions to the roast include vegetables, potatoes, carrots, celery, sweet bell peppers, green peas, tomatoes, turnips and other types of cibul.

Feel free to relish the taste of mushrooms and eggplants. You can’t do without fresh or dried herbs. Well, you can’t do without a watch, it gives off a wonderful taste and aroma. When it comes to spices and rare seasonings, there is a field of fantasy: various types of pepper, rosemary, oregano, thyme, basil, etc.

The basic principles of preparing homemade roast

There are a lot of recipes and methods for preparing roast, but the most extensive one is when meat products and vegetables are coated until they reach the color, then put into a saucepan, poured with broth, moistened with various additives and brought to readiness.

Also, if you prepare the liver using a dietary method, because you like it so much, you don’t have to grease the products. In such cases, meat products are placed on the bottom of the dish, and the mixture of ingredients is left to boil for up to an hour.

Grease at home in cauldrons, thick saucepans, saucepans or baked in pots. Previously, our grandmothers and great-grandmothers in the villages cooked in Russian coarse meat, treated the great miner with a horn, the ax was delicious! Most often we cook it on the stove, and then we put it in the oven. I can also help you with the help of the multicooker.

When it comes to slicing, the meat can be cut into one piece or into small cubes, or I always cut the meat into portioned pieces, cibul into 4 pieces, carrots into large slices, so the finished dish will be more delicious.

An everyday option, but also for the Christmastide, it’s completely fine if you add additional royal mushrooms.

Components:

• pork pulp – 600 grams;
• Kartoplini - 4 pieces;
• olive oil - 3 tablespoons;
• cibula - 2 heads;
• orange root vegetable - 1 carrot;
• eggplant - 1 piece;
• chasnik - three chastiches;
• tomato paste - 2 tablespoons;
• salt and chalked pepper - for your taste.

Homemade liver with tomato.

Cut the pork meat into pieces and brush well on olive oil. Peel the eggplant, cut it into slices, and then cut it into circles, 1.5 cm rounds and place them in a dry frying pan.

Peel the tsibul, chasnik and carrots, chop coarsely and lightly rinse.
Cut the peeled potatoes into large lengths, dry and brush until golden brown.

Place the tomato puree in a frying pan and simmer with the addition of a small amount of oil.

Place the meat in a heavy saucepan, pour in some of the meat broth or boiled water, simmer 10 pieces of bread, then add the potatoes, add more salt, season with spices and put on low heat until ready. al dente. When finished, pour in the vegetables and tomato puree. Continue the extinguishing process until the gas is ready to bleed. Serve homemade hot with fresh herbs.

2. Careful from the heart

Here’s another idea for preparing a savory roast from a chicken heart, just like you, dear readers and fans of my site, will like.

Components:

• chicken hearts - 600 grams;
• cibulina - two great cibulins;
• pickled and salted cucumbers - 3 pieces;
• potatoes - 4 bulbs;
• fresh crepe - a generous bunch;
• carrots - 1.5 root vegetables;
• cucumber rosemary - 40-50 milliliters;
• sour cream (can be homemade) - 50 grams;
• vershkova and roslinna butter - 1 tablespoon each;
• Boroshno - not a spoon;
• bay leaf, black pepper and red peas - for relish.

For the recipe for frying hearts, prepare this way:

Heat two types of olive oil in a saucepan and coat a new sliced ​​cibul to a beautiful golden color. Wash your heart, remove any fat and veins that are protruding. Add to the tsibul, brush on both sides. Sprinkle flour|boroshny| and mix well tsibulya.

Finely chop the cucumbers and add them to the loin, at once with a bay leaf, and simmer for about 5 minutes. If I have cucumbers marinated in a licorice marinade, choose really tasty cucumbers, and the spiciness will turn out wonderful!

Gasimo under the roof, on the floor, 45 hvilin. Or at this point you can spread the liver into ceramic pots and bake in the oven for about 1 year. After an hour of cooking the roast, the broth needs to boil by 1/2. Chantly, you noted that there is no mercy here, so there is no mercy. You can add a little more to the serving plate.

3. Liver with meat and potatoes

Smeared with potatoes - it’s a smooth, calm and savory lunch or dinner. This is a good way to fry if you don’t have to stand at the stove for too long.

Ingredients for 6 servings:

• pork fillet – 900 grams;
• potatoes - 6 bulbs;
• Cibul - 3-6 heads;
• chasnik - 3 cloves;
• red bell pepper - 3 pieces;
• Roslinna + Vershkov oil - for consideration;
• yeast-free leaf dough - 1 plate;
• spices, seasoning and sesame seeds - for the best.

Technology for preparing roast meat and potatoes

1. Cut the pork fillet into medallions, rinse, dry and pat lightly.

2. Mix melena, paprika, black pepper, salt and turmeric. Take the clothes from both sides.

3. Peel the potatoes and cut them into slices (cut the potatoes into 4 or 6 pieces).

3. Heat the oil and coat the meat, and then the potatoes.

4. Peel the chasnik and shallots. Crush the chasnik, and cut the tsibul completely.

5. Place the prepared vegetables and meat in a hand-made ovenproof dish, stir evenly with the addition of raw red bell pepper, cut halfway or either small or whole.

6. Puff up the leaf dough, roll out of the new “carpet” and carefully cover the pan with it.

7. Spread the top of the dough with olive oil, sprinkle with black sesame seeds and ground red pepper.

8. Place in the oven at 180C for 50 minutes.

9. Serve with fresh herbs and baked sesame dough instead of bread.

4. Homemade autumn butter with lamb

It’s a long, cold autumn, we can’t help it, we can fool them and prepare a stir-fry with watermelon and chanterelles, thereby delighting ourselves with new food and relish.

Ingredients for 4 servings:

• young sheep meat – 300 grams;
• leek - 1 stem;
• chasnik - 3 cloves;
• chanterelle mushrooms (fresh) - 300 grams;
• watermelon pulp - 250 grams;
• natural yogurt or sour cream - 2 tablespoons per cup;
• potatoes - 2 pieces of large sizes;
• dry herbs or greens - for discretion;
• melena paprika and salt - for relish.

Preparing homemade autumn roast with lamb

Using olive oil, brush leek rings until soft, add watermelon and potato cubes, sprinkle with paprika. brush two pieces of bread with a stretch of bread and lightly crush the vegetables to the edge with a spatula. Add lamb shreds, brush them until golden brown, stir in the chanterelles, brush on the beef, stir, add salt, add pepper and herbs, put out 1-2 butters and remove from the fire.

Place the vegetables and meat in oil-lined ceramic pots, place the oven at 200 C for 35-40 minutes, after an hour reduce the temperature to 180 C and cook the pots for another 40 minutes. Now you can enjoy yourself!

Until new zustrich!

1. Wash the meat, dry it with a paper cutter, remove the fat from the veins and cut into pieces about 4 cm in size. Do not cut it too finely, otherwise it may dry out during the lubricating hour, causing it to dry out. The taste of all herbs.

2. Mash the tomatoes and cut them into 4 pieces. Remove the tail from the sweet and hot pepper, the bottom with the veins, wash and cut into strips. Remove the husk in a timely manner and cut it into any shape, if not too small.

3. Peel the skins of the potatoes, rinse them with running water and cut them into large cubes. Also peel the carrots, rinse and cut into bars.

All products will then be lubricated, so after rinsing, dry them thoroughly so that there is no excessive stir when the oil is combined with water.

4. Select dishes in which you can grease the food and then bake it in the oven. If you don’t have one, then cook the liver first in a frying pan, and then transfer it to a roasting pan and put it in the oven.

Pour a little olive oil into an empty container and place the meat in a lubricated bowl. Set the temperature above medium and cook until golden brown.

5. Then add carrots to the meat and lightly saute them.

6. Place the potatoes next to the carrots.

7. Coat the food in the middle for about 10 minutes, so that the vegetables are coated with a thin golden crust.

8. Next, throw the peppers, chasnik and tomato into the pan.

9. Stir and coat the ingredients for another 5 rolls.

10. Place bay leaf, salt, peppercorns and chalk in the pan, and fill everything with drinking water.

The water volume can be adjusted independently. If you want to cut out more food and go for fresh grass, then pour more of it. If you prefer to add a small amount of herb to your plate, then pour less water.

Home-made spices are both a simple and unpretentious dish. The harvested meat and potatoes should be finished first, but if they are sautéed at once, adding vegetables and a tasty gravy, the meal becomes truly festive. If you don't want to change the basic principles of cooking, you can find recipes for how to cook fry without any personal details.

The secret of home-style roast is that such products are cooked in a new way, which are cooked for about a few hours, so that the skin from them opens up as much as possible in this sauce. In this case, it is better to choose fatty meat so that it gives more juice and the potatoes seep out better.

Along with the main two ingredients, add chickpeas and carrots to the frying pan. Other components are added for the eggplants. These can include rare vegetables, chasnik, hard cheese, mushrooms, olives, etc.

An important detail of the savory roast is the gravy. The main ingredient is meat broth, but you also need to choose the right dressing. Zazvichay tse or sour cream or tomato paste. You also need to add spices to the meat, for example, mushroom or chasnik seasoning, pepper and bay leaf.

It’s best to cook at home, especially at the potter’s, but you can also cook it quickly with a slow cooker, or with a traditional saucepan. When the grass is ready, decorate it with herbs and serve sour cream before it.

– this is ideal for flavor, unique aroma and simple preparation. All you need to do is place all the ingredients in the right bowl and place the pot in the oven. Instead of sour cream, you can use a flask of dry white wine, since the meal conveys the appearance of children.

Ingredients:

• 1.5 kg potatoes;
• 700g pork (virizka);
• 1 bottle of fatty sour cream;
• 2 cibulini;
• Bay leaf;
• Salt pepper.

Cooking method:

1. Drain the meat, cut into cubes and boil until tender;
2. Peel the vegetables (vegetables and potatoes), and cut into small cubes;
3. Heat the frying pan and grease it with a small amount of olive oil;
4. Place all the required ingredients into a frying pan and brush the trouts (until ready);
5. Prepare 6 pots for roast, carefully grease the skins with olive oil;
6. Viklasti in the potters with balls of potatoes, meat and tsibul;
7. Pour the broth in which the meat was cooked instead of the gourds;
8. Add bay leaf, salt and pepper to the skin;
9. Place the pots in the oven, heat up to 200 degrees and cook for 20 minutes;
10. Open the oven, add sour cream to the pan, then continue cooking 20 more quiches at the same temperature.

Tsikave iz merezhi

Potatoes are combined with fatty meat - this herb is definitely not for those who are on a diet. You can slightly reduce its calorie content by replacing cowhide or pork with chicken. A slow cooker will become a wonderful alternative to a potter. The specialness in it will have to last for a long time, otherwise only the passion will win.

Ingredients:

• 500g chicken fillet;
• 1 kg potatoes;
• 1 cibulin;
• 1 carrot;
• 1 tbsp. tomato paste;
• 2st. roslin oil;
• Salt pepper.

Cooking method:

1. Wash the fillet, cut into small cubes;
2. Add olive oil to the multicooker bowl and coat the meat with 20 pieces of meat in the “Frying” mode;
3. Cut the carrots into strips, the tsibula into cubes, add to the meat and brush with another 10 khvilins;
4. Cut the potatoes into medium-sized pieces, place them in a slow cooker, and cook another 30 potatoes under a closed lid;
5. Instead of multicooker, add pepper, salt, add tomato paste and mix thoroughly;
6. I close the lid again and cook for another 10 minutes.

Now you know how to prepare liver at home, follow the recipe with photos. Delicious!

Lubricated at home - these appetizing pieces of meat and potatoes in the bottom of the thick gravy, from which the slinky flows even before the hour of cooking. This herb will brighten up any cold winter evening and will delight all household members without guilt. For those who do not know how to prepare liver at home, here are some recommendations:

• If time allows, then before putting the meat into a pot or slow cooker, you need to grease the meat;
• The home-style liver does not add too much salt to the soup; it is better to pour less broth into the broth;
• Roslinna olia, for eggplant, can be replaced with vershkov in recipes, which will make the meat more tender;
• When frying chicken, you can additionally add a bouillon cube so that the herbs are more rich;
• can be cooked in the “Vipichka”, “Speka” or “Pilaf” modes, depending on the multicooker model.