Beef stew for the New Year. Meat dishes for the New Year are the culmination of a festive meal. Roast beef with mashed potatoes

Meat recipes for the New Year 2019, with photos, simple and tasty

2019 is the year of the Pig. Pork, beef, poultry, all types are suitable for preparing holiday dishes. We offer cold and meat recipes with photos in a selection for different budgets and taste preferences. All dishes are tested, very tasty, any of them will decorate the New Year's table.

Merchant style meat

A classic meat dish reminiscent of French meat, but with the addition of a bed of vegetables. Easy to prepare, very tasty both hot and cold. Even a novice housewife will be able to cook this meat.

Ingredients:

pork, you can use the neck, carbonate or sirloin of the hind leg at the rate of 200 grams per person, about 1 kg for a medium baking tray;
tomatoes - 3 medium;
mushrooms – 1 can of chopped champignons (350 grams) or fresh – 300 grams;
hard cheese – 200 grams;
salt and pepper to taste;
sunflower or olive oil for frying.

Preparation:

Cut the meat into portions, beat on both sides, add salt and pepper and fry in hot oil until golden brown. Cut the mushrooms into slices and fry with onions. Cut the tomatoes into slices.
Place the fried meat on a baking sheet, place mushrooms and onions on top, cover with tomato slices and sprinkle thickly with cheese. Cook in a preheated oven at 180 degrees for 30 minutes if double oven or 45 minutes if heated only from below.
Total cooking time is 1 hour.

Spicy pork belly

Brisket dishes are considered everyday, but this recipe surprises with its unusualness and excellent taste and will become the main one on the holiday table. In our selection of meat dishes for the New Year 2019 with photos, they have one thing in common - they are all very tasty and are prepared quite simply.

Ingredients:

brisket with maximum meat content and with ribs – 700 grams;
sunflower, olive or corn oil for preparing marinade - 4 tablespoons;
paprika and ginger – 1 teaspoon each;
sweet pepper, preferably red, but yellow is also possible - 1 piece;
ready-made mustard, preferably a tablespoon - 2 teaspoons;
liquid natural honey, preferably flower or linden - 2 teaspoons;
garlic – 4 large cloves;
salt – 3 teaspoons.

Preparation:

The brisket should be thoroughly washed and dried, then deep cuts should be made between the ribs (along them). Prepare a spicy marinade by mixing all the listed ingredients except bell pepper and garlic.
Rub the brisket thickly with the resulting marinade, cut the garlic into slices, bell pepper into longitudinal slices, place several slices of garlic and pepper in each cut. Then the meat must be tightly wrapped in several layers of foil.
The baking dish must have a wire rack. The brisket in foil is placed on a wire rack, and water is poured into the bottom of the pan so that it does not touch the foil.
Bake in an oven preheated to 22 degrees for 50 minutes, then tear the foil on top and bake for another 30 minutes to obtain a beautiful golden crust. Serve on a common platter, garnished with herbs and served with vegetables.
Total cooking time is 2 hours.

Delicious goose meat in wine-cherry sauce

Cooking goose for the New Year is a tradition in many families. We offer a win-win version of this meat dish for the New Year 2018, so that it is convenient and easy for you to prepare. The wine in the recipe can be replaced with cherry juice if children try the dish. The advantages of this dish are its original piquant taste, which is given by cherries, and the ability to use not the whole carcass, but fillet or any part of the goose if the family consists of two or three people.

Ingredients:

goose carcass or any part of it to your taste;
pitted cherries;
a set of natural spices, any ground mixture with coriander and ginger will do;
cherry wine or juice;
pears and apples;
olive oil for frying;
salt and pepper to taste;
garlic.

Preparation:

Chop the garlic into thin slices. Cut the goose into portions, make deep cuts like pockets in each and put two cherries and a slice of garlic in each. Mix the spices with salt and pepper and carefully roll each piece of goose in the resulting mixture. Pour 2 tablespoons of olive oil into a deep saucepan and fry the goose on both sides, then pour in wine or juice so that the liquid reaches half of the meat, and simmer under the lid over low heat for 20 minutes. Next, add the cherries to the pan, spreading them evenly throughout the meat and simmer, covered, for another 30 minutes over very low heat.
Place the finished goose meat on a dish, and place the sliced ​​pears and apples into the frying pan. Let the fruit simmer for 10 minutes and place nicely on a dish next to the goose. Pour the remaining sauce over everything. Serve on a large platter, with fruit as a garnish.
Cooking time – 1.5 hours.

Meat in sweet and sour sauce, Chinese style

A selection of dishes in which meat for the New Year is presented in a variety of options would be incomplete without adding a Chinese touch to it. For lovers of oriental cuisine, we suggest cooking beef in soy sauce with the addition of tomato and herbs.

Ingredients:

beef fillet – 0.5 kg;
premium wheat flour – 3 tablespoons;
good quality soy sauce - 1 bottle (385 grams);
onions - 3 medium heads;
premium tomato – 140 grams (5 tbsp. l);
sugar – 5 teaspoons, you can use cane sugar to give the dish a caramel note;
dried basil – 2 tablespoons;
sunflower oil – 2 tablespoons;
pepper to taste, no salt needed as soy sauce is salty enough.

Preparation:

The meat must be cut into thin slices and marinated. The marinade is prepared from half the available soy sauce mixed with flour. Leave the beef to marinate for 15-20 minutes, and during this time cut the onion into rings, fry until golden brown, and prepare tomato sauce by mixing the tomato with sugar and a glass (200 ml) of water.
In a separate frying pan, fry the meat, after removing it from the marinade, add fried onions and pour tomato sauce. Mix everything, add pepper and dried basil, bring to a boil and simmer over low heat for 6-8 minutes.
The finished meat is served with a side dish (rice or Chinese noodles), garnished with herbs.
Cooking time – 1 hour.

Meat rolls with prunes

A very tasty holiday dish that both adults and children enjoy. It can be served as a main course or cold. For preparation you need the following ingredients:
pork - 0.5 kg, you can use carbonate or hind leg fillet;
prunes – 100 grams (weight without seeds);
any vegetable oil - 2 tablespoons;
salt and pepper to taste, you can add dry herbs with a neutral smell, such as parsley.

Preparation:

First you need to steam the prunes. To do this, pour boiling water over it and leave until it swells, for about half an hour. Then drain the water and remove the pits from the prunes.
Cut the meat into slices a little less than a centimeter thick and beat lightly. Season with salt and pepper on one side and place 2-3 prunes on each slice. Roll each piece into a roll and secure with a toothpick. Fry in a frying pan until golden brown or bake in the oven for 40 minutes, placing in a baking sleeve.
The dish can be served hot as a main dish, adding any side dish, or as a cold appetizer.
Cooking time – 1 hour.

BBQ pork ribs

This recipe is suitable for grilling at home and for celebrating outdoors. Without him, our selection, including New Year’s meat recipes with photos, would not be complete. Tasty, appetizing, aromatic and very attractive to look at, these are the sensations that come to mind first when you see barbecue ribs. Their preparation should begin on the evening of the 30th or early in the morning of December 31st, since the ribs must be marinated for at least 6-7 hours.

As a rule, the New Year is celebrated in a country house in nature with friends and family, so the ingredients are designed for a large company. You will need:
6 kg pork ribs from the brisket;
regular drinking water – 4 liters;
table salt without additives - 6 tablespoons;
sugar – 2 tablespoons.
For the glaze: tomato paste, water, wine vinegar, sherry vinegar molasses, chopped dill, cilantro, hot pepper and salt.

Preparation:

After cutting the ribs into convenient pieces, place them in brine, dissolving all the sugar and salt in the water. Place in a cool place for 6-10 hours, but not in the cold. Then fire up the grill and start smoking at a temperature of 95 degrees. In this case, the box with sawdust is sent to the outermost burner, and a baking sheet with water is placed under the grates. It should be smoked for 6 hours.
During this time, you need to prepare the glaze for the ribs. Bring all the listed ingredients to almost boiling point and grind with an immersion blender. If desired, you can add a couple of tablespoons of liquid honey. Cover hot ribs with glaze and serve.
Cooking ribs is not difficult, because you don’t have to be near them all the time, and the result will exceed all expectations.
The total preparation time is a day.

Imperial meat

A recipe for a festive dish with oriental notes and an original rich taste. Any meat, beef, pork, lamb, chicken or other poultry is suitable for its preparation. In the East, it is traditionally prepared from beef or duck.
Ingredients:
boneless meat – 800 grams;
soy sauce – 0.5 cups;
1 large or 2 medium onions;
olive oil – 2 tablespoons;
wine vinegar and liquid honey - one tablespoon each;
herbs and spices to taste.

Preparation:
Cut the meat into cubes the size of beef stroganoff and pour in the marinade. For the marinade, you need to mix all the listed ingredients except the onion. Leave the meat to marinate. for at least an hour, but you can do this in the evening, since the longer it is marinated, the better. Spices for the marinade should be selected based on the type of meat used.
Cut the onion into circles, but do not divide into rings. Place it on a baking sheet lined with foil, spread the marinated meat evenly on top of the onion, but without marinade, cover with foil and press along the edges along the entire perimeter.
Bake in an oven preheated to 180 degrees for an hour and a half.

The mistress of 2018 - the Yellow Earth Dog - will be immensely grateful to you if, on the eve of New Year's Eve, you try and prepare a rich table, thickly laden with meat treats. If you can still do without this ingredient in appetizers and salads, then hot dishes must be meat.

What exactly will be prepared is at your discretion. The main thing that is hot for the New Year 2018 is meat, meat and more meat. However, it can be very different. Below are recipes with photos that will help you understand how difficult it is to prepare the dishes. In addition, during the cooking process it is much more convenient when you have visual instructions at hand.

Festive beef dishes: beef stroganoff, medallions, chops

Men will agree that there can be nothing better than a well-cooked piece of meat. And the Mistress of the Year will support them in this. However, not every housewife is happy to cook beef - one of the most popular types of meat, because it is very easy to spoil it. But even beginners can cope with a beef dish prepared according to the first of the recipes presented here.

Beef in pots with potatoes

This recipe doesn't require any special skills. You will need to cut all the ingredients, put them in a pot and bake in the oven.

Note! Cooking time is 2 hours, not counting the preparation of ingredients.

The entire sequence of actions is presented step by step below.

	For three pots you will need: meat - 500 g, potatoes - 5 medium pieces, 3 onions, cheese - 150 g, 3 pieces of butter, mayonnaise, black pepper and salt.
	Cut the meat into small cubes. Transfer to a plate and set aside.
	Then cut the onion into cubes.
	Fill the pots about 1/4 full with pieces of meat. Let's add a little salt and pepper. Let's mix. Sprinkle onions on top. Mix.
	Add water - so much so that it is at the level of the onion. Divide the one-pot butter in half and place some on top of the meat and onions.
	Cut the potatoes into cubes. Fill the pot. Add some salt. Stir the potatoes a little. Firm with your hands or a spoon.
	Place the remaining piece of butter on top.
	Divide the cheese into three parts. Take one of them and cut into slices. Place on top of the pot.
	Lubricate the top with mayonnaise.
	Place the pots on a baking sheet so that the liquid that boils out of the pots does not overflow and ruin the oven. The dish will take approximately 2 hours to prepare in the oven at 200 degrees.
	After 2 hours, take out the pan with the pots and taste the potatoes. If it is cooked, then the dish is ready to serve.

Beef with carrots and prunes

Pamper your Dog with vitamins by cooking meat in combination with carrots and prunes. By the way, some dogs really love this dried fruit. This recipe is also not complicated, despite the fact that the dish looks very elegant. The entire cooking process is carried out in a slow cooker.

	Ingredients: beef - 500 g, carrots - 0.5 kg, raisins - 50 g, prunes - 250 g, flour - 1 tbsp. l., butter - 50 g, onion - 100 g, salt and pepper to taste, water - 300 ml.
	Cut the beef into small cubes. Set the multicooker to preheat on the “fry” setting for 20 minutes. While the slow cooker is heating up, chop the onions.
	Place a piece of butter in the slow cooker. When it melts, add the beef. Fry with the lid open.
	Cut the carrots lengthwise into four parts and then chop them crosswise. When the meat is cooked on all sides, you can add the carrots.
	While the meat and carrots are cooking, cut the prunes into four pieces.
	Add flour, mix, pour in 300 ml of water, add prunes, raisins - mix. Season with salt and pepper. Mix well. Turn off the frying mode. Close the multicooker lid. Select the “meat” or “stew” mode and set for 20 minutes.
	Stir and check for doneness. Serve garnished with fresh herbs.

Beef Stroganoff with sour cream in a frying pan

Very tasty meat dishes are prepared in a frying pan. For example, it can be used to cook beef Stroganoff with sour cream without much effort.

	Ingredients: beef – 0.5 kg, butter – 2 tbsp. l., tomato paste - 1 tbsp. l., sour cream – 200 ml, flour – 1 tbsp. l., onions - 2 pcs., salt and pepper.
	Cut the meat into slices.
	Then place each slice on a cutting board.
	Beat it off.
	Cut into strips.
	Heat a frying pan, pour vegetable oil into it.
	Place the meat in the frying pan, season it with salt and pepper.
	Chop the onion. After 15 minutes the meat is fried, transfer it to a plate.
	Let's start frying the onions. To do this, use butter. When the onion turns golden, add a spoonful of flour and fry the onion for another three minutes.
	Add tomato paste and sour cream to the onion. Stir, add meat and simmer for 5-7 minutes.
	Serve the dish sprinkled with herbs. Beef Stroganoff goes well with potatoes.

Beef medallions with bacon strips

The beef tenderloin from which medallions are prepared has a very delicate taste. This delicious dish will be the highlight of the New Year's table if it is prepared well.

	For three beef medallions you will need 3 strips of bacon, 1 onion, 1 clove garlic, olive oil, 20 g butter, salt and pepper to taste, rope.
	The pieces of meat need to be beaten a little - just a little so that they do not flatten.
	Then wrap the edges of each medallion with a strip of bacon and secure it with string. Heat a frying pan and pour some olive oil into it.
	Salt and pepper the meat before adding it to the pan.
	Press the pieces down but don't move them to form a nice crust. Grill for 2 minutes for medium, 3.5 minutes for well done.
	Turn over to the other side. Fry for the same amount of time.
	Fry the meat on the sides for a couple of minutes. Crush the garlic and add it to the pan. Put butter there too.
	When the butter is melted, pour the butter over the meat. Chop the onion and add to the pan. When the onion is soft, pour the sauce over the meat.
	Sprinkle the meat with cognac or rum and set it on fire.
	When the alcohol has burned off, transfer the meat to the grill.
	Pour a little red wine and heavy cream into the pan where the meat was cooked. Let it simmer over low heat until thickened.
	Serve with salad or any other side dish.

Thai meat in sweet and sour sauce

It is a known fact that Thais love dogs. They make sure to feed the homeless and have pets at home. Well, let's prepare the meat according to the Thai recipe, complemented by sweet and sour sauce.

	Beef, cut fairly thin, sugar - 50 g, lemon - 1 pc., sweet peppers - red and green, soy sauce, frying oil, garlic, green onions, hot pepper and ginger.
	Let the pan heat up. The fire must be strong enough. Pour in oil until it covers the bottom. Add sugar and spread it over the bottom. Wait until the sugar turns brown and begins to caramelize.
	Place the meat. It will cook very quickly. Literally 2 minutes with constant stirring.
	Then add chopped bell peppers, ginger and garlic pressed through a press. Then pour in a small amount of soy sauce. Stir. Let's evaporate the liquid.
	Add hot peppers and green onions. Stir. Add some lemon juice. Let's give it a couple more minutes to get ready.
	Place the meat on a plate. Rice is best served as a side dish.

“Cakes” with beef made from puff pastry

Beef pies can serve as an additional hot dish.

	Chop the onion finely.
	Cut the meat into cubes.
	Add meat spices and salt. Mix with your hands.
	Pour vegetable oil into a frying pan and fry the beef.
	When the beef is ready, transfer it to a saucepan. Add tomato juice, bay leaf, salt. Cover with a lid and leave to simmer for 30-40 minutes. Stir again.
	Roll out the puff pastry.
	Cut into squares. Make the slits at an angle, stepping back about 1 cm from the edge. And wrap the edges in opposite directions.
	Prick the inside of the dough with a fork.
	Place in an oven preheated to 200 degrees for 15 minutes.
	Lightly loosen the top layer of dough with a fork and place the meat in the middle.

Chicken kingdom on the New Year's table: fry whole chicken, make steaks and casseroles

Chicken is much easier to digest than beef. It makes juicy, low-calorie dishes. And there are no less variety of recipes. It, like beef, is used to prepare steaks, chops, and is also baked whole in the oven. We suggest taking note of several recipes for interesting holiday dishes. Some of them are distinguished by their sophistication, others are very simple to prepare.

Stuffed chicken breast "Cordon Bleu"

Cordon Bleu is made from chicken breast fillet. The breast is stuffed with stuffing. You can use a variety of ingredients for it. Below you will see an example of preparing Cordon Bleu with cheese and sausage.

	To prepare Cordon Bleu you will need 4 chicken breasts, 8 pieces of boiled sausage, 4 pieces of cheese, 2 eggs (they will be needed for breading), breading flour - 1 cup, vegetable oil for frying - 0.5 cups, salt, pepper.
	Break two eggs into a bowl and beat with a fork. Season with salt and pepper. Stir again. Then pour the breading flour into a deep plate
	Cut the chicken breast on one side, but not all the way through.
	The piece should open like a book. Pound it a little with a meat mallet. Salt and pepper.
	Place a piece of sausage on one side and a piece of cheese on top. Cover with the second part of the piece.
	First roll in breadcrumbs.
	Then in the egg mixture. And then again in breadcrumbs.
	Fry in a pan for 7-10 minutes until browned.
	Cordon Bleu is ready.

Video: puff chicken

Chicken stuffed with meat

This recipe uses several types of meat at once, since the minced meat can be pork, beef or mixed. Cooking chicken according to this recipe is not as easy as, say, steaks, but the baked carcass will immediately stand out on the holiday table.

	To prepare stuffed chicken you will need: chicken - 1700 g, minced meat - 0.5 kg, mushrooms - about 400 g, one egg, onions - 2 pcs., hard cheese, for example Russian - 100 g, garlic - 3 cloves, butter vegetable, seasoning, salt and pepper to taste.
	First, for the filling, cut the onion, garlic and mushrooms.
	Pour a little vegetable oil into the frying pan and add the onions and garlic. Fry until golden brown.
	Then add the mushrooms and sauté until the liquid has evaporated. Then add the minced meat. Simmer, stirring, for 5-7 minutes until it changes color throughout the mixture.
	Transfer the filling from the pan to a bowl and let cool.
	Now let's get to the chicken. Wash the chicken well and pat dry with paper towels.
	Cut the carcass along the breast and open it.
	Cut out the breast bone, you can leave a little meat on it, then you can cook soup from it.
	The dorsal bone does not need to be removed.
	Now sew up the chicken, starting from the neck. Leave a hole at the bottom for stuffing.
	Add finely grated cheese, one raw egg, salt and pepper to the minced meat.
	Stuff the chicken with minced meat. Sew up the hole or pin it using toothpicks. Tie the chicken legs. Take chicken seasoning, add half a teaspoon of salt, 2 tsp. vegetable oil. Stir.
	Coat the chicken with the mixture. Transfer the chicken to the pan. And bake in an oven preheated to 200 degrees for a little over an hour.
	You can decorate the chicken with vegetables.

Video: royal chicken

Chicken breast steak

The dish prepares very quickly. This recipe will help you out if you suddenly work on December 31st and have very little time left for cooking. Moreover, this dish is prepared in a slow cooker.

	Ingredients: chicken breast – 2 pcs. or 600 g, garlic – 1 clove, vegetable oil – 1 tbsp. l., soy sauce - 2 tbsp. l., seasoning for chicken - to taste.
	Cut the breast into two parts lengthwise. Do the same with the second breast. This will make 4 steaks.
	Then mix sunflower oil, soy sauce, seasoning, chopped garlic.
	Stir and add chicken steaks. Leave to marinate for 10 minutes.
	Place the multicooker on the “fry” mode for 15 minutes. Leave to heat up. While the slow cooker is heating, take paper towels and pat the breasts dry.
	Place in a slow cooker to fry; no need to add oil - fry in a dry bowl. After 2 minutes, turn the steaks over.
	Serve vegetable salad as a side dish.

Chicken with potatoes in Greek style

Chicken with potatoes sounds simple enough. But you can add a touch of originality if you prepare this dish in a lemon marinade with spices according to a Greek recipe.

	Main ingredients: chicken - 800 g, potatoes - 5-6 pcs.
	For the marinade: oregano, sweet paprika, turmeric, chili pepper, lemon, garlic, thyme, rosemary, salt, pepper and olive oil.
	In the bowl where you will marinate the chicken, combine the seasonings; if you are using fresh herbs, chop them finely.
	Cut the lemon in half and squeeze the juice out of half. Add olive oil, salt and pepper.
	Dip the chicken on all sides in the marinade and place in a baking dish. Crush a few cloves of garlic and add it there.
	We cook potatoes in a country style. We don’t peel it, we cut it into slices right in the peel.
	Add crushed garlic cloves, salt and pepper, add rosemary, sprinkle with olive oil.
	Place the chicken on top. Cut half a lemon from which the juice has been squeezed into several pieces and place the pieces between the potato wedges and the chicken.
	Preheat the oven to 220 degrees. And bake the dish for about 50 minutes. The time may vary slightly depending on the amount of ingredients and the size of the pieces.
	The special thing about this recipe is that you can marinate the ingredients in advance and leave them in the refrigerator. And then, when the time comes, just put the dish in the oven to bake.

Chicken Picasso

Underneath the dish, named after the famous artist, is nothing more than a chicken casserole. However, its taste will be original due to the addition of bell peppers, tomatoes and a mixture of Italian herbs.

	Ingredients: chicken breast - 3 pcs., onion - 2 pcs., bell pepper - 2 pcs., garlic - 3 cloves, water - 100 ml, tomatoes - 3 pcs., Italian herbs - 1 tbsp. l., nutmeg – ½ tsp, cream – 200 ml, cheese – 100 g.
	Pour sunflower oil into a heated frying pan and place a piece of butter. Fry the chicken breasts on both sides. Transfer to form.
	Fry the onion cut into half rings. Place on top of chicken breasts.
	Then put the bell pepper in the pan and fry it too - this is the next layer of the casserole.
	Place finely chopped garlic in a frying pan and add water.
	Add tomatoes, salt, Italian herbs, nutmeg, and cream.
	Let it simmer for a couple of minutes.
	Pour tomatoes and cream over all layers of the future casserole.
	Place the pan in an oven preheated to 160 degrees for 25 minutes.
	Remove from oven. Sprinkle with sliced ​​cheese and put back for another 10 minutes, increasing the baking temperature to 200 degrees.
	The casserole is ready.
	Sprinkle it with fresh herbs before serving.

Pork dishes: ribs, chops, ribbe

Many people love stewed, fried and boiled pork. Usually it forgives housewives small culinary mistakes and turns out quite juicy and tasty.

Pork ribs with honey glaze

The dog will not refuse to chew on a sugar bone, and it will be very happy if you cook pork ribs as the main dish. The highlight of this recipe is the use of honey.

	Ingredients: garlic, chopped with a knife; green onions; salt and pepper; chili pepper flakes; honey; White wine; chicken broth; vinegar; soy sauce and oil.
	First, pepper and salt the ribs. Press the spices into each side.
	Heat up the frying pan. Pour olive oil into it and wait for the pan to get very hot.
	Place the ribs in the pan. Fry it. Check. It is necessary to turn over to the other side when the ribs acquire a golden hue on the roasting side. When this happens, turn the ribs over. Sprinkle the fried ribs with garlic and add a little chili.
	Pour in some soy sauce and honey. Then add wine vinegar and dry white wine.
	Turn the ribs over. Set the oven to preheat at 180 degrees.
	Transfer the ribs to the pan.
	Sprinkle with green onions. And fill with chicken broth. Place the ribs in the oven for 15-20 minutes.
	After 20 minutes, remove the ribs and turn them over. Place back in the oven for 15 minutes.
	The ribs are ready. All that remains is to present them beautifully.
	We recommend this serving option with lemon and parsley.

Pork chops with cheese crust

Meat that is beaten before cooking becomes more tender in taste. Meat fibers contract during cooking, but after beating they lose this ability.

	Cut the meat into medium-sized pieces, approximately 1-1.5 cm thick. Cover it with cling film or a plastic bag. Pound with a meat mallet.
	Salt the meat on all sides.
	Grate the cheese on a coarse grater.
	Beat the eggs.
	Place flour in one plate and breadcrumbs in another.
	Take a piece of meat, roll it in flour, then dip it in eggs, cheese, and breadcrumbs one at a time.
	Fry on both sides until golden brown.
	Then place the chops on a baking sheet lined with foil and place in an oven preheated to 150 degrees for 20 minutes.
	Serve with mashed potatoes sprinkled with herbs.

Pork in sweet and sour sauce

You may have already met the recipe for preparing Thai beef, which also uses sweet and sour sauce. Now we propose to prepare a more tender version of pork.

	Ingredients: pork - 400 g, bell pepper - 1 pc., carrots - 1 pc., garlic - 2-3 cloves, a small piece of ginger or dried ginger, half a hot pepper or dry red pepper.
	Sauce: soy sauce – 4 tbsp. l., vinegar (apple, wine, balsamic) - 2 tbsp. l., brown sugar or honey - 2 tbsp. l. without top, potato starch - 2 tsp, regular or Dijon mustard - 1 tsp, 1/3 cup of water.
	Cut off all the membranes from a piece of meat, cut across the grain into pieces 1 cm thick. Beat it well.
	Cut the meat into strips.
	Pour in 1 tbsp. l. soy sauce, leave to marinate while you work on the other ingredients.
	Peel the bell pepper, cut in half and chop crosswise.
	Cut the carrots into strips.
	Chop the ginger and garlic.
	Mix soy sauce, vinegar, brown sugar, mustard, half the starch. Stir. Add water.
	Pour the remaining starch into the meat. Mix with your hands.
	Take a deep frying pan and let it heat up. Pour 2 tbsp. l. vegetable oil, place carrots in a frying pan and fry over high heat for about 1.5 minutes.
	Add the peppers and fry for another 1.5 minutes.
	Then remove the vegetables from the pan. Add 1 tbsp. l. oils And fry the garlic and ginger very quickly.
	Add the meat and fry it, stirring constantly, for about 4 minutes.
	Then return the vegetables and reduce the heat to medium. Simmer for 3 minutes.
	Stir the sauce and pour into the meat. Let the sauce simmer for a couple of minutes. The ideal side dish for this dish is rice.

Pork neck baked with spices

Since a large piece of meat is taken for cooking, it must be taken into account that it will take a long time to cook - about 2 hours. But preparing the dish will not take much time, and while the meat is baking, you can do other things.

	Ingredients: piece of pork neck - 1.3-1.5 kg, garlic - 2 heads, salt mixed with dried herbs - 1.5 tbsp. l., hops-suneli - 2 tbsp. l., mixture of peppers - 1 tbsp. l., black pepper, baking sleeve.
	We make punctures in the meat and put garlic cloves inside.
	Rub the meat with salt and herbs.
	Then sprinkle with suneli hops.
	Then place the meat in the roasting sleeve, securing it with clamps at both ends. It is best to leave the meat to marinate for 2 hours.
	Place the meat on a baking sheet and place it in the oven, preheated to 200 degrees for 1 hour 40 minutes. Remove the meat, tear the sleeve and place back in the oven to brown the neck. Then take it out and you are ready to serve.

Ribbe - Norwegian pork dish

An unusual name for our ears. But the dish is very simple to prepare. The main thing is to choose the right piece of meat.

	Ingredients: pork with skin and ribs – 0.5 kg, salt and pepper.
	Cut the skin into squares. Pre-cut the ribs too.
	Then salt and pepper on both sides.
	Take a baking sheet, place an upside down plate on it, and then place a piece of pork on top.
	Pour a glass of water onto a baking sheet.
	Cover the top with foil. Place the meat in the oven for 45 minutes at 230 degrees.
	Then check the pork. Open it a little to form a golden brown crust. Reduce the baking temperature to 200 degrees and bake for another 25 minutes.
	Remove the pork, cut along the slits, then between the ribs.

Fish is an alternative to beef, pork and chicken on the holiday table

Dogs are usually not particularly fond of fish, but some breeds, say, huskies, eat it as food, especially red fish - salmon, pink salmon. When placing fish dishes on the table, think, first of all, that some guests will definitely like it. The Yellow Dog only welcomes variety on the New Year's table.

Sea fish with vegetables

The advantage of fish is that it can often be cooked without an oven - in a frying pan or slow cooker, for example, with vegetables.

	Cut the onion into cubes.
	Pour vegetable oil into a frying pan. Fry the onion in a frying pan.
	Meanwhile, cut the carrots into rings.
	Divide the bell pepper into squares and add them to the frying pan. Mix. Add bay leaf.
	We fillet the fish.
	Cut into pieces.
	Add to fried vegetables. Salt and mix. After 15 minutes, turn off the heat.
	Place the fish and vegetables on a plate and garnish with parsley sprigs.

Video: flounder in a frying pan

Egyptian style fish

Fish goes well with tomato sauce. And one of these recipes is Egyptian-style fish. Here, unusual combinations of ingredients are used, for example, raisins and nuts are added.

	The fish can be anything, no matter river or sea. You can take fillet or carcass.
	The remaining ingredients: tomato sauce, some raisins, nuts (no matter what), vegetable oil, ground red pepper, salt to taste, 4 tomatoes and fish seasoning.
	We cut the fish into portions or leave the whole fillet - as desired.
	Place on a baking sheet lined with parchment paper. Now you need to salt the fish to taste, pepper, add seasoning to the fish, pour oil on it. Place in the oven, preheated to 160 degrees, for 20-25 minutes.
	Peel the skins from the tomatoes; to do this, pour boiling water over them.
	Remove the skin. Cut the pulp into cubes.
	Heat a frying pan, pour in vegetable oil, add nuts and raisins (pre-soak them in boiling water for 5 minutes). Add tomatoes.
	Simmer over low heat until the tomatoes soften.
	Then add tomato sauce, boil again until thick and turn off.
	The fish turns out juicy. Place it on a plate and pour the sauce over it.
	Sprinkle with herbs.

Salmon in cream sauce

Salmon and cream sauce are an amazing combination, very tender. Rest assured that the dish will turn out incredibly tasty.

	To prepare this dish you will need: salmon fillet - 600 g, olive oil 2 tbsp. l., Dijon mustard - 2 tbsp. l., a pinch of black pepper and salt, honey - 1 tbsp. l.
	For the sauce you will need: cream 30% - 150 g, garlic - 1 clove, flour - 1 tsp, black pepper to taste, salt to taste, several sprigs of dill.
	Salt and pepper the salmon.
	Lubricate with olive oil.
	Mix mustard with honey.
	Spread with a thick layer of mustard mixture. You can apply a second layer. Place in the oven to bake for 15-20 minutes at 200 degrees.
	Finely chop the dill.
	Finely chop the garlic.
	Place the cream in a water bath to heat. Add salt and pepper.
	Add flour and stir until lumps are completely dissolved.
	Add garlic, dill and stir continuously until thickened.
	Add the sauce to the finished salmon.
	Serve with potato casserole or mashed potatoes.

Mediterranean carp in a slow cooker

This recipe contains mushrooms. Tender carp fillet is stewed in a slow cooker with cheese and mushroom sauce.

	Ingredients: carp fillet - 0.5 kg, mushrooms - 150 g, onions - 1 pc., hard cheese - 100 g, cream - 200 g, lemon, olives, salt and pepper to taste.
	The fish should be well salted and peppered.
	Then roll the fish in flour and place it in a slow cooker with oil already added. Fry with the lid open.
	While the fish is frying, cut the onion into strips.
	And chop the mushrooms into slices.
	Turn the fillet over. It should not be over-cooked; let it remain raw inside.
	Cut the olives into rings.
	Remove the fillet and leave it on the board.
	Add vegetables to the slow cooker and fry. When the vegetables are fried, add cream.
	Grate some cheese directly into the bowl, add salt and pepper. Stir. Wait until the cheese melts, this will thicken the sauce. Leave for 2 minutes with the lid closed. Stir again and place the fish pieces back into the slow cooker. You can add a little more cheese. Close the lid and leave for 5 minutes.
	Place the carp on a plate, garnish with green onions cut lengthwise, lemon and olives.

The dog is not too picky when choosing food, so your table may not be particularly sophisticated. But try to diversify it by preparing several types of hot meat dishes.

The hit of the New Year's table in 2018 should be meat. After all, this time the Chinese Dog rules the roost. The element of the year is earth. Therefore, vegetables grown in the ground should be placed next to the meat. The dog is a hunter. Therefore, when choosing what dishes to prepare for the Year of the Dog, it is better to give preference to game. It would be great to find a wild duck or hare. But a domesticated goose, a civilized chicken or rabbit, or nutria will suit the Dog quite well.

If you decide to cook pork, beef or lamb, choose meat with bones. And to fully comply with the concept of the Year of the Yellow Earth Dog, serve meat with potatoes or carrots. This approach will be in keeping with the spirit of the totem of the year. It's time to decide what dishes to cook in the Year of the Dog. And our selection of meat and poultry treats will help with this.

Pork dishes on the bone for the Year of the Dog

Pork is a unique meat that even inexperienced housewives can handle. It forgives culinary mistakes and flaws. But real gourmets know well that the most delicious dishes come from meat on the bone.

Such treats have an incredible aroma, which is given to them by the bone during cooking. There are already secrets and subtleties here. But the result is worth it. Yes, and the Dog will like pork dishes on the bone.

New Year's meat dishes - pork knuckle in beer

Pork knuckle is especially tender when used for beer marinade. To prepare a meat dish, you need to choose the back shank, which has more meat. Pay attention to her condition. The skin should be light without any spots or streaks.

• pork knuckles - 2 pcs.;
• quality beer – 2 liters;
• thyme – 1/3 tsp;
• cumin – 1/3 tsp;
• oregano – 1/3 tsp;
• rosemary – 1/3 tsp;
• onion – 1 pc.;
• garlic – 1 head;
• pepper, salt - to taste;
• mustard – 2 tbsp. l.;
• vegetable oil – 2 tbsp. l.

Rinse the shanks well under running water and immerse them in water, where they will spend the next 10 to 12 hours.

If desired, the shanks can be soaked in milk, which will make the meat even more tender and milky.

Meanwhile, prepare the beer marinade. Pour all the beer into the pan at once. Add all the prepared seasonings and salt to the foamy drink. An onion will also go there, which needs to be finely chopped, as well as 3 cloves of garlic.

Place the shanks soaked in water or milk in beer marinade and send them to a cool place for another 6 hours.

Now we send the shanks directly to the fire in the marinade.

We will cook for at least 2 hours on a low flame after boiling.

Already at this stage, the aroma from meat boiled in beer will be mind-blowing, but the dish for the New Year of the Dog is not ready yet.

Remove the shanks from the liquid and leave them to cool slightly. Now we prepare the meat on the bone for baking.

We stuff the shanks on all sides with chopped garlic. Make a mixture of mustard and vegetable oil and coat the meat with it.

All that remains is to place the pork knuckles in a heat-resistant form, add a little beer marinade - half a glass is enough, and put it in a hot oven.

We will bake the shanks at a temperature of 200 degrees for about 1.5 hours.

Don't forget to baste the shanks with juice periodically to prevent them from burning.

We transfer the finished baked pork knuckles in beer to a dish and immediately serve them to the New Year's table, where the guests and the friendly Dog have already smelled the incredible meat aromas and are ready to start the meal.

Dishes for the New Year 2018 dogs from pork ribs

Meat with bones is, of course, ribs. This dish is ideal for celebrating the New Year 2018 of the Dog.

We suggest cooking pork ribs in the oven with rosemary and mustard. The recipe is very simple and does not require much preparation or extensive experience. The finished dish will be no worse than a restaurant dish and will decorate any table.

To prepare you will need:

• pork ribs – 1 kg;
• olive oil – 1 tsp;
• mustard seeds – 1/4 tsp;
• rosemary – 1/4 tsp;
• vegetables and herbs for decoration;
• salt and pepper - to taste;
• foil.

Cut the pork ribs into portions and wash under running water.

Dry the meat on a paper towel and transfer to a container.

Add dry rosemary and mustard seeds to the ribs. Salt, pepper and add vegetable oil.

Mix the meat thoroughly with spices and leave to marinate for half an hour.

After this, transfer all the ribs to a sheet of foil. Wrap it in foil to prevent air from getting into the meat.

We send the pocket with ribs to the oven, where the dish will spend about an hour and a half at a temperature of 180 degrees.

We take the dough out of the oven and carefully tear the foil.

Try to space out the ribs so that each one can brown. It remains to fry the meat in the oven for 15 minutes, which will be enough to form a golden brown crust.

Place the pork ribs on a plate and garnish with herbs, boiled potatoes, and carrots. You can serve it right away while the meat releases its incredible flavors.

Recipes for New Year Beef Dogs

What could be better than a well-cooked piece of meat? Men will agree with this axiom, and they will be supported by the Mistress of the Year - Dog. And beef holds the palm among popular tasty meats.

But not every housewife risks taking on this capricious, but incredibly capricious meat. We have selected original recipes for the New Year of the Dog made from beef that simply cannot be spoiled.

Beef steak breaded with nuts

Even an ordinary steak will cause a storm of emotions and delight. And if you cook it with nuts, the dish will amaze the imagination of any gourmet. Follow the recommended proportions and time, and the New Year's beef dish will definitely work out.

To prepare you will need:

• Thick pieces of beef - 4 pcs.;
• Fennel seeds - 4 tbsp. l.;
• Hazelnuts – 200 gr.;
• Egg whites – 2 pcs.;
• Salt and pepper - optional:
• Greenery - for decoration.

Pre-prepare the nut breading. To do this, grind fennel seeds and hazelnuts. Place the mixture in a dry frying pan, add salt and pepper and dry lightly.

Dry the beef pieces with paper towels.

After that, coat them with vegetable oil and place them in a well-heated frying pan.

Fry on each side for no longer than a minute.

Press the meat into the pan while frying.

Immediately dip the beef steaks into the whites, which must first be lightly beaten with a fork. After this, roll the pieces in nut breading. Transfer the meat to a baking sheet, which is best lined with paper.

We will bake the beef at 180 degrees for no more than 8 - 10 minutes.

Place the finished walnut-breaded steaks on a beautiful dish. But it’s too early to serve it on the table. Cover the dish with foil and leave the meat to rest for 10 minutes.

While the beef is soaking in its own juices and the tension goes away, prepare the greens for decoration.

Now you can remove the foil, arrange the parsley sprigs and sprinkle the dish with salt.

If serving steaks in portions, cut them into thin slices and arrange them beautifully on plates.

Stuffed beef recipe

To make delicious stuffed beef, you need to choose the right piece of meat. We will need a large, solid piece of pulp without veins or flaws.

The side of the leg is ideal. It is better to buy fresh beef at the market. Frozen meat will make the dish a little dry.

To prepare you will need:

• beef – 2 kg;
• lard – 100 gr.;
• champignons – 200 gr.;
• egg yolks – 2 pcs.;
• onion – 1 pc.;
• ground crackers - 4 tbsp. l.;
• milk – 1 glass;
• frying fat;
• salt and pepper - optional.

We start cooking by preparing the filling. To do this, finely adjust the bacon and fry it in a frying pan. At this time, chop the champignons and immediately send them to the fried lard. When the moisture has evaporated, add crackers, salt and pepper.

Pour a little milk into the almost finished mushroom mixture and continue to simmer.

Transfer the filling into a container and leave to cool.

At this time, let's prepare the meat. Cut a whole piece of beef crosswise almost to the base, without cutting all the way through. The width of the cuts should be equal to the size of the portion pieces. The result should be a meat fan that rests on a single base.

Add chopped egg yolks to the cooled filling. Stuff the meat between layers with mushroom mixture.

Now you need to carefully compress the piece to give it its original appearance. To prevent the piece of meat from falling apart during further cooking, tie it with food string.

Place the beef in a preheated frying pan to sear on all sides over high heat.

We transfer the meat preparation into a cast iron casserole dish, add water or broth to it and set it to simmer. You need to simmer on low heat under the lid.

When the meat softens, you can add vegetables to it, which you can then use as a side dish.

Along with stuffed beef, you can stew whole potatoes, pieces of carrots or pumpkin.

We continue to cook the dish until the beef is completely cooked, periodically adding broth or water. Before serving, do not forget to remove the cooking string from the piece of meat. Place the beef on a large platter and surround it with steamed vegetables.

Classic complex recipes for the New Year 2018 Dogs: homemade rabbit

Rabbit dishes are ideal for celebrating the New Year of the Dog.

And in combination with potatoes, this is simply the perfect recipe in the spirit of dog’s predilections, since the dish combines game meat and the right root vegetables.

To prepare you will need:

• rabbit carcass – 2.5 kg;
• potatoes – 1 kg;
• carrots – 1 pc.;
• onion – 1 pc.;
• vegetable oil – 8 tbsp. l.;
• chicken eggs – 1 pc.;
• salt and pepper – optional;
• greens - for decoration.

We prepare all the components of the dish. To do this, cut the rabbit carcass into large pieces, preferably in portions.

We clean all the vegetables. Cut the potatoes into 4 parts or halves if they are not large. Cut the onion into half rings, carrots into rings.

Grease the baking dish with vegetable oil and begin to lay out all the ingredients of the dish in layers.

The vegetable pillow consists of a layer of onions, on which we place potatoes mixed with carrots. Place rabbit pieces on top.

All that's left to do is fill. To do this, beat a raw chicken egg into a tall container, add oil and start beating with a blender. When the mixture acquires a thick consistency, add water little by little. In total you will need about two glasses of water. Pour the resulting sauce into our dish. The liquid will almost completely cover the vegetables and meat. Don't forget to add salt and pepper.

We will bake the rabbit with vegetables at home for about 2 hours at 200 degrees. Watch the preparation. Perhaps 1.5 hours will be enough. It all depends on the amount of ingredients and the features of the oven.

The liquid will evaporate during cooking. Therefore, it needs to be added from time to time.

As a result, you will get the most tender rabbit meat with a golden crust. And you don’t have to bother with the side dish, which is what’s great about complex dish recipes.

Dishes for the New Year's table Year of the Dog from poultry: royal duck in glaze

This is the most ideal recipe for the New Year's table for the Year of the Dog. Duck, as a prototype of game, in combination with oranges, is worthy of the most exalted titles and praise.

Remember that Muscovy duck is not as fatty as Peking duck, and choose the bird according to your taste. In any case, you will get a fragrant, tasty and symbolic dish that fits perfectly into the concept of celebrating the New Year of the Dog.

To prepare you will need:

• duck carcass – 1 pc.;
• oranges – 4 – 6 pcs.;
• soy sauce – 2 tbsp. l.;
• garlic – 4 cloves;
• ginger;
• cinnamon – 1/2 tsp;
• cloves – 1/2 tsp;
• star anise – 1/2 tsp;
• fennel – 1/2 tsp;
• coriander – 1/2 tsp;
• salt and pepper are optional.

Wash and dry the duck.

Rub the inside of the bird with salt and pepper, after which we tie the legs with culinary thread.

An incredible aroma and shiny crust will be created by a sauce with spices.

To prepare it, add the zest of two oranges, a couple of tablespoons of orange juice, chopped garlic and 1 tsp to dark soy sauce. spices

Rub the prepared duck with the remaining spice mixture. Preheat the oven to 220 degrees and place the bird in it for 15 minutes.

Then remove the carcass from the oven and generously grease it with the prepared glaze.

Now you need to reduce the temperature in the oven. We cook the duck for 1 hour, but every 15 minutes you need to take it out to brush it with marinade.

Place the finished royal duck entirely on a plate and cover it with oranges, which we first cut into 8 slices. Place ginger slices between the oranges.

Believe me, duck in orange glaze will not leave any guest indifferent.

Video: meat dishes for the New Year

We suggest preparing festive pork, which is suitable for the New Year's menu and other holidays.

Steaks a la Diana Lynn

Ingredients:
12 slices bacon
12 steaks weighing 80 g each
380 g cooked crab meat
1/3 cup raspberry hollandaise sauce

Place the bacon-wrapped steaks on a baking sheet and place in the hot oven. Then top each piece with crabmeat. Pour over the raspberry hollandaise and place in the oven for another minute.

Viennese beef

Ingredients:
670 g beef upper thigh tenderloin

2 Spanish onions, chopped
2 teaspoons paprika
1/4 cup sherry
20 champignons
110 g chopped mushrooms

1 tablespoon Worcestershire sauce
1 teaspoon basil
1/4 cup wine vinegar
1/4 cup flour
4 large potatoes, peeled and diced
2 cups beef broth

Fry the onion and paprika in safflower oil until soft, add the meat cut into small pieces and fry until tender. Pour in sherry, Worcestershire sauce and vinegar, add mushrooms, garlic and basil. Simmer until almost all the liquid has evaporated, sprinkle with flour and fry for three minutes. Pour in the broth, add the potatoes and simmer until done.

Beef steaks in pink and green pepper sauce

Ingredients:
4 veal thigh steaks, 170 g each
1/2 cup beef or chicken broth

3 tablespoons brandy

2 tablespoons flour
1 tablespoon pink peppercorns
1 tablespoon green peppercorns
1 tablespoon chopped green onion

2 tablespoons melted butter
1/2 teaspoon salt

Fry the flour in butter, pour in the cream, broth, brandy and cook the liquid until thickened. Add parsley, onion and peppercorns. Pour this sauce over roasted beef.

Braised beef ribs

Ingredients:
1 kg beef brisket or back rib
2 cups of flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 clove garlic, minced
1/2 cup soy sauce
1/2 teaspoon ground ginger
1/2 cup brown sugar
1/2 cup sherry
3/4 cup water

1/4 teaspoon each thyme, oregano, chili powder, paprika

Roll the ribs, cut into portions, in a mixture of flour and spices, place in the oven and bake. Place in a baking dish and pour over the mixture of sherry, water, soy sauce, garlic, ginger and sugar, then put back in the oven and simmer for another two hours.

Beef Stroganoff

Ingredients:
450g thinly sliced ​​beef tenderloin
3 cups steamed rice
1 1/2 cups beef broth
1/4 cup sherry
1 cup sour cream
2 tablespoons safflower oil
2 tablespoons butter
1 stalk of celery, diced
1 small onion diced

3 tablespoons flour
1 teaspoon Dijon mustard
1/2 teaspoon each salt, pepper, paprika

Fry the vegetables in a mixture of butter and safflower oil, add the meat and fry it. Sprinkle with flour, fry for three minutes, pour in sherry, broth, mustard, salt, spices and simmer for an hour and a quarter. Garnish with rice, top with sour cream and serve.

Stuffed beef

Ingredients:
670 g boneless beef shoulder
1 onion, diced small
2 celery stalks, diced small
2 carrots, diced small
2 tablespoons butter
1/4 cup raisins
1/3 cup cashew nuts
3 cups diced bread
2 eggs
1 teaspoon each sugar, pepper, basil, thyme and salt

Fry carrots, celery and onions in oil, cool and mix with raisins, bread, spices, cashews and eggs. Spread the filling onto the pounded meat, roll it up, tie it with a thread and fry in a frying pan for about forty-five minutes. Cut into pieces and serve.

Stewed veal with cloves

Ingredients:
900 g diced veal
450 g crushed tomatoes, seeded and peeled
1 cup chicken broth
2 tablespoons olive oil
6 carnation inflorescences
2 cloves garlic, minced
1/4 teaspoon each basil, thyme, marjoram
1 tablespoon chopped parsley
1/2 teaspoon each salt and pepper

Fry the meat in oil, pour in the broth, add tomatoes, garlic, spices and salt. Simmer for two hours, then garnish with rice, sprinkle with parsley and serve.

Stewed veal with tomatoes

Ingredients:
670g veal shoulder, coarsely diced
3 cups chicken broth

20 pearl bulbs
2 carrots, cut into strips
2 celery stalks, cut into strips
1 clove garlic, minced
20 champignons
3 tablespoons flour
1 1/2 cups tomato puree
1 teaspoon thyme
1 teaspoon oregano leaves
2 teaspoons salt

Place meat, thyme and oregano in a saucepan, add broth, salt and simmer for an hour and a half. In a frying pan, fry the mushrooms, garlic, onions, carrots and celery for five minutes, sprinkle with flour, keep on the fire for another three minutes, then transfer it all to the pan where the meat is stewed, add tomato puree and do not remove from the heat for ten minutes. Garnish with rice and serve.

Veal rolls

Ingredients:
6 pieces of veal weighing 110 g each
110 g minced veal
60 g bacon
1 small onion
1 carrot
1 stalk of celery
1/4 teaspoon lemon zest
2 cups breadcrumbs
1 egg
3 tablespoons vegetable oil
3 tablespoons butter
4 tablespoons flour
1 1/2 cups chicken broth
3/4 cup heavy cream
2 tablespoons chopped parsley
1/2 teaspoon salt, basil leaves, pepper, thyme leaves

Mix minced meat, bacon, carrots, celery, onion, zest, spices, breadcrumbs and egg until smooth. Spread the mixture onto the beaten meat, roll it into rolls, tie it with thread and fry in a mixture of vegetable and butter. Place them in a baking dish, and then pour in the sauce, which you prepare as follows: fry the flour in butter, pour in the cream, broth and cook for five minutes. Place the meat in the oven for an hour. Before serving, remove the strings and sprinkle the dish with parsley.

Filet mignon according to Stephanie Blais' recipe

Ingredients:
6 filet mignons weighing 115 g each
225 g minced mushroom
225 g cooked crayfish tails or small shrimp
500 g puff pastry
1 egg
1 1/2 cups Bernaise sauce
2 tablespoons butter
1 teaspoon olive oil
1 teaspoon chopped onion
1 teaspoon chopped chives

Fry mushrooms, onions and chives in a mixture of olive and butter. Fry the meat in another pan. Cut the rolled out dough into six pieces, on each of which place a layer of mushrooms and onions, a layer of crayfish meat and cover the fillet on top. Pinch the edges of the dough so that you get open baskets with filling. Brush the top with beaten egg and place in the oven for fifteen minutes before serving with the Bernazi sauce.

Roast beef

Ingredients:
2 kg double beef sirloin
1 glass of red wine
1 glass of water

1 chopped onion
2 carrots, chopped

1/4 cup flour

1 teaspoon basil
1 bay leaf
1/2 teaspoon each thyme leaves, chervil, salt

Brush the beef on all sides with a mixture of mustard, flour and spices, place in a baking dish, cover with vegetables, add a bay leaf, pour over Worcestershire sauce, add wine and water. Place in the oven and bake, basting from time to time with the released juices.

Meat log with sour cream and herbs

Ingredients:
450 g minced lean beef
345 g minced veal
225 g minced lean pork
2 eggs
1 cup crackers
1 cup sour cream
1/3 cup chopped parsley

3/4 teaspoon black pepper
1/2 teaspoon each leaves of thyme, basil, chervil
1 teaspoon salt
1/2 cup Mornay sauce

Wrinkle the foil into the baking dish, seal the mixture of all ingredients in it, then put it in the oven for an hour and a half. Cut into pieces and serve with Mornay sauce.

Veal chops with tomatoes and cheese

Ingredients:

1 cup crushed tomatoes
1 cup granulated sugar
1/4 cup sherry
1 egg
1/4 cup milk
1/2 cup flour

3 tablespoons safflower oil
2 cups grated Havarti cheese

Beat the meat, roll it in flour, dip it in an egg beaten with milk, sprinkle with breadcrumbs and fry in safflower oil. Then place the chops on a baking sheet and spread with the cooked mixture of sugar, sherry and tomatoes. Sprinkle with cheese and place in the oven for ten minutes.

Veal chops with lemon and honey

Ingredients:
6 pieces of veal weighing 115 g each

3 tablespoons safflower oil
2 tablespoons butter
2/3 cup low fat cream
1/4 cup lemon juice
1/4 cup liquid honey
12 lemon slices
parsley sprigs

Fry the flour in butter, add cream and cook until the liquid becomes thick. While stirring, pour in lemon juice and honey. Keep it off the heat for another two minutes, then pour the sauce over the floured and fried chops. Before serving, garnish the meat with parsley sprigs and lemon wedges.

Veal chops with lime and cilantro sauce

Ingredients:
6 boneless veal chops weighing 120 g each
1 egg
1/4 cup milk
1/2 cup flour - for breading
1 cup spiced breadcrumbs
6 tablespoons olive oil
3 tablespoons butter
2 tablespoons flour - for sauce
1/2 cup chicken broth
1/2 cup low fat cream
1/4 cup lime juice
2 tablespoons crushed silantro
1 cup sweet pepper, sliced ​​into strips
Dip the chops in flour, dip in the egg beaten with milk, sprinkle with breadcrumbs and fry in olive oil. Transfer them to a plate and pour over the sauce. To prepare the sauce, fry the flour in butter, pour in the cream, broth and cook until the liquid becomes thick. Then add cilantro, lime juice and do not remove from heat for another five minutes. Before serving the meat, garnish the dish with sweet pepper.

Veal chops Cherbourg style

Ingredients:
6 pieces of veal weighing 120 g each
1 egg
1/4 cup milk
1/2 cup flour
1 cup spiced breadcrumbs
3 tablespoons safflower oil
6 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1 cup low fat cream
1 1/2 cups cooked crayfish tail meat
1/4 teaspoon salt
pinch of white pepper
pinch of paprika

Dip chopped pieces of meat in flour, dip them in an egg beaten with milk, sprinkle with breadcrumbs and fry in safflower oil. Transfer the chops to a plate and pour over the sauce, which you prepare as follows. Fry the flour in three tablespoons of butter, pour in the cream and broth. Cook for fifteen minutes and then add the puree made in a food processor from three-quarters of a cup of crayfish meat and three tablespoons of butter. Stir, add spices and the rest of the crayfish meat.

Steaks for a gourmet breakfast

Ingredients:
6 sirloin steaks weighing 170 g each
2 tablespoons butter
3/4 cup chopped mushrooms
3 tablespoons chopped chives
1 1/2 cups Demi-Glace sauce
3 tablespoons brandy
3 tablespoons sherry
1/4 cup heavy cream
6 eggs
3 English muffins
salt
spices

Rub the meat with spices and bake in the oven, then place on buns and pour over the sauce, which you prepare like this. Fry the mushrooms in butter, then add the onion, pour in the Demi-Glace sauce, sherry and brandy. Cook until the volume is half the original volume. Add cream and stir. Serve with boiled eggs.

Veal steaks Provençal style

Ingredients:
6 pieces of veal rump weighing 170 g each
4 tablespoons butter
3 cloves garlic, minced
1 chopped green bell pepper
1 chopped onion
3 cups peeled and seeded chopped tomatoes
1/4 cup sherry
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Fry the onion, bell pepper and garlic, add the chopped tomatoes and simmer for ten minutes. Add salt, spices and sherry, then do not remove from heat until the sauce thickens. Pour the prepared sauce over the fried steaks, garnish them with rice and serve.

Cumberland beef steaks

Ingredients:
6 slices bacon
6 beef steaks weighing 170 g each
3 shallots
1/4 cup water
1 orange
1 lemon
a pinch of ground ginger
pinch of cayenne pepper
1/3 cup redcurrant jam
1/4 cup port

Throw chopped shallots, lemon and orange peels into boiling water. After three minutes, drain the water and pour the orange juice and port into the pan. Add half a lemon, spices and jam. Reduce the liquid to half the original volume, and then pour the resulting sauce over the steaks, which you previously baked in the oven, wrapped in bacon.

Veal chops with peas

Ingredients:
6 pieces of veal weighing 120 g each
1 egg
1/4 cup milk
1/2 cup flour
1 cup spiced breadcrumbs
4 tablespoons vegetable oil
3 tablespoons butter
1 clove garlic, minced
2 tablespoons flour
2 cups beef or chicken broth
1 cup peas
1/4 teaspoon salt
1/4 teaspoon pepper

Dip the beaten meat in flour, dip in an egg beaten with milk, sprinkle with breadcrumbs and fry in vegetable oil. Transfer the chops to a dish and pour over the sauce, which you prepare as follows: fry the flour and garlic together in butter. Pour in the broth, add spices and peas. Once the sauce thickens, puree it into a smooth liquid using a food processor.

Beef ribs with spices

Ingredients:
2 kg beef ribs (4 ribs per serving)
1/4 cup flour
2 tablespoons dry mustard
1 teaspoon basil
1/2 teaspoon each thyme, chervil, chili powder, oregano leaves, paprika, garlic and onion powder, salt
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 chopped onion
2 chopped carrots
2 chopped celery stalks
1 bay leaf
1 glass of red wine

Brush the meat on all sides with a mixture of flour, spices and salt, place it in a baking dish, and pour Worcestershire sauce over it. Cover the meat with vegetables, add a bay leaf, pour in wine and place in the oven.

Beef croquettes

Ingredients:
2 cups prepared minced lean beef
2 tablespoons butter
1 teaspoon Worcestershire sauce
2 teaspoons soy sauce
4 tablespoons flour
1 glass of milk
1/2 teaspoon each chili powder, paprika, salt
1/4 teaspoon pepper
1 teaspoon finely chopped parsley
1 egg
2 tablespoons water
1/2 cup spiced flour - for breading

1 cup safflower oil

Fry the flour in butter, pour in the milk and, stirring, keep on fire until the liquid becomes thick. Add meat, soy sauce, Worcestershire sauce, spices, salt and parsley. Cool the mixture, form cutlets, roll them in flour, dip them in beaten egg with milk, sprinkle with breadcrumbs and fry in safflower oil.

Veal with mushrooms

Ingredients:
670 g boneless veal
8 dried black Chinese mushrooms or wild mushrooms
1 1/2 teaspoons cornstarch
4 teaspoons light soy sauce
1 egg white
1/4 cup safflower oil
1 clove garlic, minced
2 teaspoons granulated sugar
3 tablespoons oyster sauce
2 tablespoons red wine

Pour a mixture of egg white, soy sauce and starch over thin slices of meat and leave for an hour. Soak the mushrooms in water for the same time, then cut them into strips and fry in oil with garlic. Then place the meat in the same pan and fry for another two minutes. Pour in wine, oyster sauce, add sugar and simmer until almost all the liquid has evaporated. Serve with cooked rice.

Creole veal chops

Ingredients:
12 small veal chops
1 1/2 cups fine breadcrumbs
2 eggs
1/4 cup milk
1/2 cup flour
1/4 cup olive oil
2 cups Creole sauce
1/2 teaspoon paprika
1 teaspoon chili powder
1/4 teaspoon each thyme, basil, oregano, cayenne pepper, black pepper, white pepper and salt

Dip the meat in flour, dip in an egg beaten with milk, sprinkle with a mixture of breadcrumbs, spices and salt, then fry in olive oil and serve, topped with Creole sauce.

Fillet with pepper

Ingredients:
6 pieces of beef tenderloin weighing 220 g each
1/4 cup black peppercorns
1/4 cup butter
2 tablespoons brandy
1 cup Demi-Glace sauce
2 tablespoons sherry
1/4 cup heavy cream

Rub the meat with pepper, fry it in butter and transfer to a dish, and pour brandy into the frying pan and set it on fire. Pour in the cream, sherry and Demi-Glace sauce. Stir and pour the resulting liquid over the fried meat.

Roasted veal with blackberry brandy sauce

Ingredients:
670 g boneless veal shoulder
1 clove of garlic
1/4 teaspoon each of thyme leaves, oregano, dry mustard, pepper, paprika, salt
1 tablespoon olive oil
for the sauce:
620 g blackberries
4 teaspoons cornstarch
1/4 cup blackberry brandy
2 tablespoons fine granulated sugar

Mash the blackberries and press them through a sieve to remove the seeds. Mix the juice in a saucepan with brandy, sugar and starch, cook until thick. Pour the resulting sauce over the meat, cut into portions, previously rubbed with spices and baked in the oven.

Chili with beef and cheese

Ingredients:
1 kg minced lean beef
3 tablespoons safflower oil
1 chopped onion
1 diced green bell pepper
1 red bell pepper, diced
90 g chopped mushrooms
3 celery stalks, diced
1 clove garlic, minced
3 cups seeds, peeled and chopped tomatoes
2 teaspoons Worcestershire sauce
3 drops Tabasco sauce
2 1/4 cups canned red beans (without juice)
1/4 cup tomato paste
1 1/2 cups shredded cheddar cheese
1 tablespoon chili powder
1 teaspoon each of thyme leaves, paprika, pepper, salt

Fry the meat in safflower oil, add garlic and vegetables and fry until soft. Then add all the other ingredients except the cheese. Simmer until the mixture becomes thick. Place the food on plates, sprinkle with cheese and serve.

Beef in tomato-ginger sauce

Ingredients:
450 g beef tenderloin

2 tablespoons soy sauce
2 tablespoons sherry
1 clove garlic, minced
1 teaspoon minced ginger
6 dried Chinese mushrooms, soaked in warm water for 1 hour
2 tablespoons tomato paste

Pour a mixture of soy sauce, sherry, olive oil, ginger and garlic over the beef, cut into thin strips. Leave for two hours, then fry the meat and mushrooms. Add tomato paste, simmer for another minute and serve.

Veal in white wine

Ingredients:
670 g veal
1/4 cup flour
3 tablespoons olive oil
2/3 cup veal broth or chicken broth
2 tablespoons lemon juice
1/3 glass white wine
2 tablespoons chopped parsley
1/4 teaspoon white pepper
1 clove of garlic
1 teaspoon salt

Dredge small pieces of meat in a mixture of flour, salt and pepper, then fry them in the oil in which the garlic was fried. Pour in the wine, lemon juice and broth, then simmer for forty-five minutes. Before serving, sprinkle the meat with parsley.

Lasagna with sausage

Ingredients:
450g coarsely chopped Italian sausage
1 clove garlic, minced
4 cups chopped tomatoes, peeled and seeded
1 1/4 cups tomato paste
pasta dough, cut into wide noodle shapes (slices)
3 cups curd mass
2 eggs beaten
1/2 cup grated Parmesan cheese
450 g grated mozzarella cheese
2 teaspoons each oregano, thyme and basil
1/2 teaspoon each salt and pepper

Fry the sausage in a frying pan, add tomatoes, tomato paste, garlic, herbs and simmer for 1 hour over low heat. Place the dough sheets on a greased frying pan, then add a layer of fried sausage. Cover with another layer of noodles, place a mixture of cottage cheese, eggs and Parmesan cheese on it, sprinkle with mozzarella and place in the oven for forty minutes.