Tag: meat (Page 5 of 8)
Duck Meat Stewed with Apples
November 5th, 2011 in Duck, Main Dishes by Julia Volhina
Duck meat does go great with apples; usually stuffing a whole duck with apples and then roasting it in the oven is a way to go. But first – it can take quite some time, and then – it bears hassle of dealing with bones when serving and eating.
All of that is gone if boneless duck breasts are sliced and stewed with apples in a deep skillet like in this recipe. It also makes it easier to serve exact amount of meat for each portion.
Any apples will do good for this recipe, however sour ones are better.
Crepes with Boiled Meat and Rice Stuffing
October 15th, 2011 in Beef, Main Dishes by Julia Volhina
A cup of beef broth with a couple of meat and rice stuffed crepes will always remind me of my childhood: mom used to cook these all the time.
There is always boiled meat left over from cooking broth, and stuffing crepes with it is easy way to prepare a nice meal to go with it.
Assembled meat and rice stuffed crepes can be stored in fridge for couple of days – you just need to warm them up by frying right before serving.
And if you cook a way too much (as I usually do) just seal some portion of stuffed crepes in a bag and freeze them up, this way you will always have some fresh stuffed crepes when you need to prepare some food fast.
Beef Stroganoff with Mushrooms and Cream
September 17th, 2011 in Beef, Main Dishes by Julia Volhina
This recipe features a small modification to the beef stroganoff recipe I posted earlier, but a good one: a cup of cream and cremini mushrooms give this dish a very rich taste.
Field mushrooms will also work good in this recipe, but cremini are the best.
As usual, I suggest serving beef stroganoff with a side of boiled buckwheat, it tastes great with mushrooms and cream and, of course, beef.
Pork Loin Roll with Prunes and Carrots
September 3rd, 2011 in Main Dishes, Pork by Julia Volhina
Ingredients in this recipe for most part are the same as in meat stew with prunes and carrots, however for this one I suggest using pork loin – it is tender and much easier to slit flat to be able to roll it with stuffing.
Prunes are go great with pork meat. If you have dry prunes with pits – soak them in boiled water for 15-20 mins to soften and then remove pits before continue with recipe.
Boiled potatoes are great side dish for this entree, whatever you decide to go with mashed potatoes, baked potatoes or simple boiled potatoes, it will work good.
Lazy Cabbage Rolls
March 19th, 2011 in Beef, Main Dishes by Julia Volhina
Lazy cabbage rolls, or “lenyvi golubtsi” how this dish is called in ukrainian, is an easier version of ukrainian cabbage rolls.
Since it doesn’t require assembling of rolls it is much easier to prepare, and taste is very similar to cabbage rolls.
Lazy cabbage rolls taste great when seasoned with a bit of chopped garlic and a bit of mayo.
Duck Stewed with Potato and Eggplants
March 5th, 2011 in Duck, Main Dishes by Julia Volhina
I love duck meat. And other day we were lucky to find a couple of duck breasts in Market District opened recently near by (nice store by the way).
So, I got them, also eggplant and some potatoes, and cooked this nice dinner.
Any duck meat will work just fine for this stew, I was just lazy to remove bones.
Veal Roast with Mustard and Garlic
January 1st, 2011 in Beef, Main Dishes by Julia Volhina
This veal roast is a good choice for romantic or family dinner. Meat can be prepared for cooking in advance, like a night before, and then roast day after. That will make meat even better marinated.
I think veal is the best for this recipe, but since veal is hard to get and can be quite pricey – beef can be used as well. If you choose to cook beef – increase roasting time a bit.
Veal roast can be served warm straight from the oven, as one piece or spiced into portions. It also tastes good cooled down.