Meat is a unique product that combines with almost any side dish, and therefore you can cook a large number of a wide variety of dishes from it. However, special sympathies and love are always on the side of stew and baked meat.
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Stewing is a process that includes two stages of cooking meat: frying and subsequent cooking. The bottom line is that when frying, the fibers are "sealed" and do not allow the juice to come out of the meat. This preserves its juiciness. Then the meat is transferred from the pan to the pan and stewed with the addition of broth or water under the lid over low heat. This gives it softness.
For frying, a cast-iron pan is best suited, but you can use any pan.
Most often, meat is stewed with one or more types of vegetables. And the most popular "companion" of meat in this matter is potatoes.
To cook stew with potatoes, you need 700 g of beef pulp, 8 medium potatoes, 2 tomatoes, 1 onion and 1 carrot, 1 tbsp. l high fat sour cream, bay leaf, ground black pepper, several peas of allspice, peas and salt to taste.
First you need to cut the meat into medium-sized pieces and brown in butter in a cast-iron skillet or stewpan. As soon as the meat has a slight golden hue, chopped carrots and onions, and a little later tomatoes, should be added to it. Frying the mixture a little more, you need to pour 3 cups of water to the meat and vegetables and simmer everything, removing the lid for an hour over low heat. After the specified time, add chopped potatoes to the stewpan, stew it with meat until half-cooked, and season with sour cream, add all the spices and salt. Next, the dish is stewed until cooked.
This recipe can be expanded by adding mushrooms to meat and vegetables, which should be put in a stewpan next to carrots, or canned green peas.
As for the roasting of meat, it is also important to preserve its juiciness, and therefore it must always be “packed” into something, for example, in dough or in foil.
To cook meat in the dough, you need pork ham, weighing about 1.3 kg, 350-400 g of flour, 130-150 g of butter, several sprigs of tarragon, which can be replaced with basil if necessary, 1 egg, 2-3 tbsp. l mustard, black pepper and salt to taste.
Pork should be washed well, dried with a towel and tied with twine to give it shape. A thin piece can be rolled up in the shape of a roll. The meat should be greased with butter, put in a baking dish and sent to the oven, heated to 200 degrees for about half an hour, after which it needs to be turned over and held in the oven for about 20 minutes. After a specified period of time, the meat should be removed, salt, pepper and leave for an hour to cool.
While the meat is in the oven, you need to prepare the dough. From flour, soft butter, salt and 150 g of water, the dough is kneaded. It should be crushed, adding flour until it no longer sticks to your hands. Then it needs to be rolled into a sheet, the width of which should be two times the width of a piece of meat, and a length of 20 cm greater than its length. The dough must be gently greased with mustard, leaving the edges clean, and put herbs in the middle of the sheet. Once the meat has cooled, it must be freed from the twine, put on the test and tightly wrapped. For air access, you need to make punctures with a fork on top of the "bag". Next, the workpiece must be coated with egg yolk and sent to a greased form.
The baking time of meat is 40 minutes at a temperature of about 200 degrees. The dish already prepared and taken out of the oven should be wrapped in foil - this will allow the dough to become softer. After about half an hour, the meat can be served on the table.