Dishes from boiled. Delicious boiled meat: the best gourmet recipes. Recipe "Boiled Meat "Basic Recipe""

28.08.2021

Thinking about what you can cook from boiled meat? Here your culinary fantasy can run wild. From boiled pork, beef, chicken and turkey, you can create delicious dishes - cutlets, casseroles, salads, pate and even beef stroganoff. And our recipes will help you with this.

Unusual beef stroganoff

What to cook from boiled meat - beef? If you have a piece of pulp left after boiling the broth for the first course, try frying beef stroganoff from it. Such a meat dish can be given even to small children.

Compound:

0.5 kg of boiled beef;
20 g of sifted flour;
30-40 ml of sour cream;
30 g of tomato paste;
20 g olive oil;
salt;
ground pepper;
parsley.

Cooking:

On a note! What to cook from boiled meat - pork? You can simply fry it with onions or stew it in your favorite sauce.

Quick potato and meat casserole

And what can be cooked from boiled chicken meat? It's easy to whip up a potato-meat casserole. It will be the perfect afternoon snack or dinner.

Compound:

0.4 kg of potatoes;
0.3 kg of boiled chicken fillet;
3 eggs;
2 tbsp. l. mayonnaise;
salt;
purified vegetable oil;
ground pepper.

Advice! You can complement the taste of the casserole with carrots, cauliflower and other favorite vegetables.

Cooking:

Tender chicken cutlets

What to cook from boiled meat for the second? If you have boiled chicken and mashed potatoes left, fry the cutlets. Such an unusual dish will surely fall in love with your household.

Compound:

0.3 kg of boiled chicken meat;
0.5 kg of mashed potatoes;
egg;
5 st. l. bread crumbs;
salt;
ground pepper;
50 ml of purified vegetable oil.

Cooking:

Spicy salad

This salad is not only tasty, but also incredibly healthy, because walnuts are added to it. Such an appetizer will saturate you and deliver gastronomic pleasure.

Compound:

0.6 kg beef pulp;
70-80 g of walnuts;
150 ml of mayonnaise;
100 g of cheese;
3-4 cloves of garlic;
salt;
ground pepper.

Cooking:

homemade pate

Such a pate can be prepared from chicken fillet or turkey meat. Walnuts will give it a special piquancy. And it turns out the pate is tender and just melts in your mouth!

Compound:

0.6 kg of chicken meat;
refined sunflower oil;
4 bulbs;
carrot root;
0.2 kg of walnuts;
½ tsp salt;
ground nutmeg;
ground pepper;
2-3 garlic cloves.

Cooking:

Peel the carrot root, onion and garlic cloves.
Wash the carrots and boil until tender.
Rinse the chicken meat and put it to boil in salted water.
Finely chop the onion and sauté in sunflower oil until golden.
Let the cooked meat cool slightly and cut into arbitrary pieces.
Cut the carrot into several pieces.
We spread the carrot root and meat in the blender container.
Peel the walnuts and add to the rest of the ingredients.
We will send peeled garlic there.
We introduce the broth to taste, work with a blender and turn the ingredients into a puree of a homogeneous structure.
Salt the pate, season with nutmeg and ground pepper, stir.
Add onions to the patty.
A little more work with the blender.
The finished pate should have a homogeneous structure without lumps.

Advice! Butter can be added to the chicken pate. It will give the dish delicate notes and a unique aroma.

Meat cooking

The meat is boiled in water or in a decoction of vegetables. If the meat is placed in boiling water, the top layer of proteins quickly coagulates, which prevents the substances that make up the meat from becoming liquid. If the meat is put in cold water, these substances in the predominant part pass into the broth. We are talking about soluble proteins, mineral salts and some other substances. Proteins that have passed into the broth coagulate under the influence of high temperature and form the so-called foam. The foam should not be skimmed off as it has nutritional value and removing it reduces the nutritional value of the broth.

It should be remembered that basically the richness of the broth and the quality of boiled meat depend precisely on the ratio of the amount of meat and water, and not on the method of laying. Therefore, it is necessary to choose the right size dishes.

When cooked, about 35% of the liquid contained in raw meat goes into the broth, and for the most part in the first 15 minutes of boiling. That is, the broth becomes more in volume, and the meat is much less. Therefore, you should not strive to completely cover the meat at the beginning of cooking.

Cooking should be carried out under a tightly closed lid with a minimum boil - so that the steam floats "on the bulge". This boiling prevents the emulsification of fat and the appearance of a greasy taste in the broth. And under a tightly closed lid, the steam squeezes out the air and ensures the virtual absence of fat-oxidizing oxygen. In French cuisine, for greater compaction, after boiling, before the final closing of the lid, the edge of the pan is sometimes even smeared with batter.

Cleaned and washed meat is placed in boiling slightly salted water with spices. Salt prevents meat juices from completely becoming liquid. The water should cover the meat. The pot must first be put on high heat, quickly brought to a boil, then cook the meat over low heat under the lid. When the foam disappears from the surface, add peeled vegetables and cook until fully cooked, salt at the end of cooking (10 minutes before the end).

Any addition of water during the cooking process is unacceptable, because it irreparably worsens the taste of both the broth and meat.

After cooking without opening the lid, the meat should be allowed to brew for 10 minutes. Then immediately put the finished meat out of the broth (so as not to get wet) and wrap tightly in foil (for storage) or immediately serve it on the table, cut into portions and sprinkled with hot broth (it can also be mixed with a small amount of butter) to prevent drying out.

NOTE. If, when laying meat in water, add 1-2 full teaspoons of ready-made mustard (per 1 kg of meat), the meat will turn out softer, and the broth will acquire a piquant taste. The smell and taste of mustard will disappear after 40-50 minutes of cooking. The broth in this case, due to the presence of mustard powder, turns out to be somewhat cloudy, but can be clarified if desired.

Meat in sauce

Meat to be served with sauce should be boiled with the bone in a small amount of water.

The meat should be put in boiling water and peeled vegetables should be added in the middle of cooking. Salt the meat 10 minutes before the end of cooking. Separate the finished meat from the bone and cut into portions. On the resulting broth, prepare a sauce (with flour dressing, with sour cream, etc.) - see links about sauces at the top of the page.

Cooking smoked meat

Smoked meat before cooking should be washed, then put in boiling water. Water should cover the meat, because the volume of meat during cooking will practically not decrease.

Counting from the moment of boiling, the meat is cooked from 1 to 3 hours, depending on the size of the piece. As it evaporates, do not add water - you must immediately calculate the amount of water and cook at a minimum boil.

The readiness of the meat is determined by a fork. Put the finished meat out of the broth after the final cooling.

Enameled or stainless steel dishes with a tight-fitting lid are suitable for cooking meat.

BOILED BEEF

Ingredients :
800 g of beef with bone (rump), 250 g of vegetables, 50 g of onions, 0.5 bay leaves, salt, 2-3 peas of black and allspice, 1 tablespoon of coarsely chopped parsley.

Cooking

Wash the bones, pour cold water, boil. Rinse the meat, put in a pot with bones, add seasonings, salt. Cook over low heat covered.
Wash, peel and rinse vegetables. Peel the onion, cut in half lengthwise, place cut side down in a hot kitchen pan. Add vegetables, onions to semi-finished meat, cook until tender.
Remove the finished meat from the broth, cut across the fibers obliquely into slices of medium thickness or pieces, lay on a warmed oblong dish, cover with boiled potatoes, decorate with slices of vegetables cooked in the broth. Pour a few tablespoons of hot broth and sprinkle with coarsely chopped parsley.
Separately, serve pickles, beets or tomato, onion sauces, sauce with horseradish or dill.

BOILED BEEF WITH POTATOES
UNDER SAUCE WITH DILL

Ingredients :
800 g of beef (brisket, rump, brisket, knuckle), 250 g of vegetables, 50 g of onions, 0.5 bay leaves, 2-3 peas of allspice or black pepper, 1 kg of potatoes.
dill sauce: 40 g butter, 30 g flour, 0.5 l broth, 3 tablespoons chopped dill, 0.5 l sour cream, salt.

Cooking

Cut the brisket across the ribs into pieces 8-10 cm wide, wash, put in boiling salted water, add seasonings and cook over low heat under a lid.
Wash, peel and rinse vegetables. Peel the onion, cut in half lengthwise, brown, putting the cut side down in a hot pan. When the meat is almost ready, put vegetables, onions, cook.
Peel the potatoes, rinse, cut into very large cubes, pour boiling water over, boil until almost cooked, drain the water. Prepare dill sauce. Put potatoes in the sauce, salt, cook until tender, add dill, mix with sour cream.
Remove the finished meat from the broth, cut across the fibers into slices of medium thickness or pieces (do not remove the ribs in the brisket and brisket), put the meat on a dish, pour the sauce with potatoes.
Separately, serve pickles or fresh cucumber salad.

BOILED BEEF

Ingredients :
800 g of beef with bone (rump, brisket), 250 g of vegetables, 1 tablespoon of chopped parsley.
Refueling: 40 g of salt mixed with saltpeter (3: 1), 2 g of sugar, 2 g of coriander, 1 pc. cloves, a few peas of black and white pepper, 1 bay leaf, 1 clove of garlic, 0.5 l of water.

Cooking

Wash the meat, dry it with a napkin, remove the films, remove the bone (cut the ribs in the brisket).
Grind spices, mix with salt, saltpeter and sugar (do not add sugar in summer). Part of the crushed mixture is strongly rubbed into the meat (how much rubbed) and put it in a pottery. Keep at room temperature for 2 days. Cover with a wooden circle with a load. Boil water, cool, combine with the remaining seasonings and salt and refrigerate. After 2 days, pour this over the meat and put it in a cool dark place (+4-+8°).
Salt the meat for 14 days, turning every 2 days.
Take out of the filling, wash. Pour boiling water over meat and cook until tender. When it is almost ready, put the peeled and washed vegetables, cook everything together until tender.
Remove the meat from the broth and cut across the fibers into thin slices (cut the brisket in portions, with a bone), place on a heated oblong dish and sprinkle with a few tablespoons of the hot broth in which the meat was cooked. Sprinkle with herbs.
Serve with pea puree and horseradish with vinegar.

BOILED BEEF WITH HORSERADISE SAUCE

Ingredients :
For 500 g of meat (pulp) - 800 g of potatoes, 2 pcs. carrots, 1 pc. leek and 1 pena.

Cooking

Prepared and washed meat (rump, rump, rump, brisket) put in a whole piece in a saucepan and pour hot water so that it only covers the meat. Cover the pot with a lid and put on fire. When the water boils, remove the scale with a slotted spoon and cook over low heat for 2-2.5 hours.
30 minutes before the end of cooking, add peeled and sliced carrots, turnips, white parts of leeks or onion cloves (it is also good to add celery, parsley or parsnips - 30-40 g), 2 bay leaves, 5-8 peppercorns ( or 5-10 g of capsicum red pepper) and salt. When the meat and vegetables are ready, drain the broth to prepare the horseradish sauce, and cover the pot with the meat.
Before serving, cut the meat into small slices, put on a dish with vegetables, add boiled potatoes and pour over the sauce (for sauces, see the links at the top of the page).

BREAST WITH BROTHELIZE SAUCE
AND HORSERADISE AND APPLE SAUCE

Ingredients :
500 g beef brisket, 1/4 bay leaf, 4 peppercorns, 1 onion, 1 pc. carnations.
Horseradish and apple sauce: 1 apple, grated horseradish, a little vinegar and vegetable oil, salt, a pinch of sugar, 1-2 teaspoons of broth or cream.
Sauce brothel: 60 g butter, 50 g flour, 0.35 l meat broth, 1 small onion, salt, pepper, thyme on the tip of a knife, 1 teaspoon finely chopped parsley, 0.25 l red wine, 1 tbsp. a spoonful of tomato puree, a few drops of lemon juice, 1 tbsp. a spoonful of finely chopped beef marrow.

Cooking

Put the meat in boiling water, put on the fire to cook. Shortly before cooking, add spices, cloves and onions. Salt.
Peel and grate the apple, mix with the same amount of grated horseradish; add vinegar, vegetable oil, salt, sugar, broth and cream. Mix everything well.

Preparation of brothel sauce.
Melt the butter and fry the finely chopped onion in it. Add flour, fry it together with onions, then dilute with broth and boil for 10 minutes. Then add thyme, parsley, red wine, lemon juice, tomato puree and season with salt and pepper. Boil 5 min.
The last to put finely chopped bone marrow and let the sauce brew. Serve with rice or potatoes.

BOILED MEAT WITH STEWED BEET

Ingredients :
For 1 serving - 120 g of meat, 1 pc. beets, 10 g butter, 40 g sour cream, 5 g flour, 3 g greens.

Cooking

Boil the meat until half cooked, drain the broth. Cut the beets, pour a small amount of water acidified with vinegar and simmer until tender. After that, put the meat and beets in a pan, pour sour cream sauce, add the liquid left over from stewing the beets, and simmer until tender.
Serve with finely chopped greens.

BEEF STROGANOVE FROM BOILED MEAT
WITH BECHAMEL SAUCE

Ingredients :
For 1 serving - 100 g of meat, 10 g of butter, 20 g of sour cream, 5 g of greens.

Cooking

Boil the meat, cool slightly, cut into thin strips, coat in flour, put in a pan, lightly fry in butter, pour bechamel sauce (for sauces, see links at the top of the page), then add tomato juice (to taste), bring to a boil and simmer over low heat for 10 minutes. Before the end of cooking, add salt and add sour cream.
When serving, season with melted butter and sprinkle with finely chopped lettuce.

BOILED MEAT,
BAKED WITH CARROT AND APPLE PUREE

Ingredients :
For 1 serving - 120 g of meat, 2 pcs. carrots, 1 apple, 50 g sour cream, 1 teaspoon sugar, 5 g butter, 1/2 cup milk.

Cooking

Cut the meat into pieces, boil until half cooked, drain the broth. Stew carrots in milk until fully cooked. Peel apples, cut into slices and boil in a small amount of water, then mix with stewed carrots, rub through a colander and add sugar.
Put the meat in a pan, cover with carrot-apple puree in an even layer, pour over with sour cream and bake in the oven.

POTATO MEAL DOLLS WITH MEAT

Ingredients :
For 10 pcs. potatoes - 3/4 cup flour or potato starch, 1-2 eggs, pepper, salt.
For minced meat: 300 g boiled meat, 1 onion, 1 tbsp. a spoonful of butter, pepper, salt.

Cooking

Boil potatoes and mash. Then add flour, egg, salt and mix well. Cut the resulting dough into balls (meatballs), stuff them with minced meat from boiled meat. To prepare the minced meat, pass the boiled meat through a meat grinder, lightly fry in oil, add the sautéed onion, pepper, salt and stir.
Dip the meatballs in boiling salted water, boil, and then put in a colander to drain the water.
Ready meatballs can be poured with oil, tomato or sour cream sauce.

ZEPPELINS

Ingredients :
2 kg potatoes, 3 tbsp. spoons of sour cream, salt, flour, 150 g smoked bacon, 2 onions, 1 tbsp. a spoonful of ground crackers.

Cooking

Boil 0.5 kg of potatoes, rub hot through a sieve. Grate the rest of the peeled potatoes, squeeze, let the liquid settle, then drain the water. Add settled starch, mashed boiled potatoes, salt and thick sour cream to the potato mass. Form a test dumpling from the mass: if it does not blur during boiling, do not add more flour.
For minced meat finely chop the finished bacon, fry together with finely chopped onion, add breadcrumbs. Cut the prepared potato mass into small lumps, make a recess in the middle of each, put a teaspoon of minced meat in it, pinch the edges of the dough, give the dumplings the shape of zeppelins. Boil zeppelins in lightly salted boiling water. A sign of readiness: dumplings after surfacing again go to the bottom. Select zeppelins with a slotted spoon.
Serve with melted butter or sour cream sauce, lingonberry jam. Instead of bacon, you can use ground meat or finely chopped mushrooms fried with onions, a mass of salted cottage cheese with fried onions or caraway seeds.

SIBERIAN PELMENI

Ingredients :
For the test: a little more than 2 cups flour, 1-2 eggs, 3/4 cup water, salt to taste.
For minced meat: 200 g beef (pulp), 230 g fatty pork, 1 onion, 0.5 cup water or milk, salt, sugar, pepper to taste.

Cooking

Test preparation. The flour is sifted, poured into a slide, a funnel is made, all the necessary products are added to the recess and kneaded thickly, put in a saucepan, covered with a lid and allowed to stand for 20-30 minutes. Then they are cut into small pieces, rolled into a tourniquet about 2 cm thick, cut across into pieces and each rolled into a juicy circle. Minced meat is placed on one half of the juice, covered with the second half, the edges are pressed, and the corners of the dumplings are connected.
Minced meat preparation. Raw meat, onions are passed through a meat grinder. The resulting mass is diluted with water or milk and seasoned with salt and pepper.
Siberian dumplings should be frozen before boiling, which significantly improves their taste.
Cook dumplings in boiling salted water for 2-3 minutes after surfacing.
Served with butter, vinegar or sour cream.
Dumplings can also be poured with broth or served with grated cheese.

stewed dumplings with stuffing
(CHINESE Dumplings)

Ingredients :
For the test: 1.5 cups flour, 2 teaspoons dry yeast, about 1/2 faceted glass of water.
For filling: 250 g minced meat, 0.5 tbsp. spoons of cognac, 1 tbsp. spoon of soup greens, 1/2 teaspoon of granulated sugar, 1/2 teaspoon of salt, 1 tbsp. a spoonful of vegetable oil, 1/4 teaspoon of grated ginger, 1/2 teaspoon of corn starch.

Cooking

Knead the dough and roll it out well. Cover with a damp cloth, put a small plate on top and let the dough rise for 2 hours at room temperature. Then knead again and roll out on a floured board into a tourniquet with a diameter of 5 cm; cut into pieces 4 cm long and roll each piece into a circle with a diameter of 8 cm. Put the filling on each circle and form dumplings.
Pour a little water into the pressure cooker, pull a linen napkin in it and place the dumplings on it at a distance of 1 cm from one another. Cover it all with a simple lid and steam for 20 minutes.
From this amount of products, 15 dumplings should be obtained.
Designed for 2-3 servings.

Often, after cooking, boiled meat remains, which can become the basis of many dishes. For cooking, you can use pork, beef, poultry. This dietary product can be included in the menu during weight loss. Consider a few available recipes.

Beshbarmak from boiled beef

A traditional Muslim dish, which was invented by ancient nomads. It is customary to eat it with your hands. In Eastern countries, this dish is prepared for every holiday. Many believe that this is soup, while others are sure that it is hot.

Ingredients :

0.5 kg of beef (in the original horsemeat recipe),
bulb,
carrot,
parsley root,
salt,
pepper,
2 cups of flour,
egg,
400 ml broth,
greenery.

Cooking method:

Potato casserole

Ingredients :

500 g potatoes
500 g and beef,
2 eggs,
bunch of parsley,
bulb,
2 tbsp. spoons of oil
200 g cheese
salt,
pepper.

Cooking method:

Boiled beef cutlets

If there is a piece of boiled meat in the refrigerator, you can cook cutlets that taste in no way inferior to a dish made according to the classic recipe. Prepared products are enough for about 3 servings.

Ingredients :

0.5 kg boiled beef,
2 bulbs
1/4 st. sour cream
nutmeg,
ground pepper,
salt,
1 st. a spoonful of vegetable oil
bread crumbs,
grapeseed oil for frying.

Cooking method:

Cut the peeled onion into 4 parts and turn with the meat through a meat grinder.
Add egg, sour cream, vegetable oil and spices to taste. Mix everything well until you get a homogeneous consistency.
Shape into patties and roll in breadcrumbs.
Put in a frying pan where you need to preheat a little oil. Fry on both sides until golden brown.
Serve with any side dish.

Boiled chicken mousse

Store-bought pates and spreads for sandwiches contain artificial additives and other harmful substances. Homemade chicken mousse will be an excellent natural replacement for them. It can be used to make sandwiches, canapés or pastry fillings.

Ingredients :

0.6 kg of champignons,
chicken carcass,
2 bulbs
carrot,
dill bunch,
salt,
a pinch of sugar
pepper.

Cooking method:

Store the mousse in the refrigerator.

Boiled beef salad

Ingredients :

0.5 kg boiled beef,
7 pickles,
4 cloves of garlic
4 eggs,
mayonnaise,
125 g nuts
salt.

Cooking method:

All the recipes considered are simple and everyone can master them. And this is just a small list of dishes that can be prepared from boiled meat. So experiment to your heart's content!

Meat can be not just boiled, but cooked in different ways. So think those who have never prepared masterpieces from boiled pulp. What to cook from boiled meat? Cutlets and dumplings, cakes and casseroles, pies, aspic, beshbarmak… The list is endless.

Before cooking, the meat is soaked in cold water, then the broth will be light, and the meat itself will be softer.

Boiled meat dishes are considered dietary and suitable for feeding children.

Potato-chicken cutlets from boiled meat

Such cutlets are prepared from any kind of meat, pork or boiled beef.

0.5 kg chicken carcass
4 potatoes
Garlic - 2 cloves
Bulb
Parsley, bay leaf, peppercorns

Cook potatoes in a mixture of spices: pepper, parsley, bay leaf and garlic.

Grind boiled chicken and potatoes with a meat grinder or blender. Mix the ingredients with the egg and spices, three garlic.

Cutlets sculpt, put in oil and fry on both sides until golden brown and pour sour cream on top. Bon appetit!

Boiled turkey cutlets

Turkey - 500 gr.
A piece of wheat pastry (loaf or bread)
A glass of crackers
Half glass of milk
Oil for frying and salt

We do not throw away the skin of the boiled turkey, we scroll it along with the fillet.

We soak the loaf in milk and also knead it into a meat preparation. Break the egg, salt and mix into a homogeneous mass.

Roll in breadcrumbs and place in a hot skillet.

Steam meat patties

Meat fillet
Onion - 1 pc.
Carrot - 1 pc.

For a steam dish, the minced meat is scrolled twice. The harder you grind, the more tender the cutlets will be.

We put vegetable slices to the meat mixture, fasten with an egg.

We make cutlets and send them to a double boiler. If there is no special device, the steam effect is created in the pan. Pour in some water and cover with a lid. Cook for 20-30 minutes.

Homemade chebureks

For test:

egg, sugar - 1 tsp each,
salt - 1 tsp,
vegetable oil - 8 tablespoons,
water - 1.5 cups,
wheat flour - 600 gr.

For minced meat:

1 kg mince,
salt,
ground pepper,
2 bulbs.

Knead the dough based on the egg. We mix the liquid ingredients, and then gradually add the flour. Knead the ball and let it rest.

Cut the onion into the meat filling. We put the meat product in the pan, add a little water and simmer until the liquid evaporates.

Cool and put into rolled cakes, fastening on one side with clips, or leaving prints with a fork.

We put the semi-finished product in boiling oil and fry until crispy.

Waffle cake with minced meat

Wafer cakes - 2 pieces
300 gr minced meat
Bulb
A piece of butter
2 eggs
Ground pepper and salt

Fry minced meat in a pan with onions.

We spread the filling between two cakes. Divide the pie into equal pieces.

Beat the eggs, dip each piece of cake into this mixture and fry in boiling oil on both sides.

On a plate, you can again lay out portioned pieces around, sprinkle with herbs, and serve.

Stuffing for pancakes from minced meat

Minced meat - 300 gr
Onion - 1 piece
Spices and salt

First, add the chopped onion to the hot skillet. As soon as the smell of fried has gone, we put minced meat to it. We constantly flip. Water will evaporate from the semi-finished product, as a result, the meat pieces will begin to turn golden and disintegrate. In this form, we put the filling in pancakes.

Cabbage and boiled meat casserole

100 gr boiled beef
200 gr white cabbage
Semolina - a tablespoon
Milk - 50 grams
A piece of butter
Sour cream - a tablespoon

Shred the cabbage and soften slightly in a pan, heating with milk.

Then pour in the semolina, stirring constantly so as not to lump. When it becomes a homogeneous mass, cool slightly.

Add eggs to the mixture and stir.

Grind boiled beef in a blender or in a meat grinder.

In this form, we send it to the oven and keep it there until cooked.

Rice casserole with meat

2 cups round grain rice
350 gr boiled meat or minced meat
One onion, carrot, egg
Sour cream or mayonnaise - a teaspoon
Water, salt and spices

Boil the rice until it becomes viscous, like porridge.

We cut the onion into cubes, three carrots. Boiled meat is cut and fried in oil along with vegetable slices. This will be our filling.

We form a casserole. The bottom layer is rice, one and a half fingers thick. Pour the meat filling in the middle, cover with a second layer of rice. Pour our layer cake with a whipped mixture of mayonnaise (sour cream) and water. If desired, add grated cheese.

Bake this dish for no more than 15 minutes.

Potato casserole

500 gr pork
5 potatoes
200 gr cheese
onion head
Pepper, salt
120 gr mayonnaise

Marinate the meat in mayonnaise with spices. While infused, cut potatoes into slices and onions in half rings.

Pour a layer of onions into a baking sheet, potatoes on top. Spread with mayonnaise and sprinkle with cheese. Next - the meat filling, which we also cover with cheese chips. Spread the remaining potatoes on top, fall asleep with the remaining cheese, which will hold the layers together.

We cover the baking sheet with foil. The casserole should languish for half an hour at a temperature of 180 degrees.

Tuscan casserole

250 gr pasta
250 gr minced meat
250 gr Mozzarella cheese
2-3 tablespoons olive oil
onion head
Tomato
100 gr celery
100 gr grated parmesan cheese
clove of garlic
150 gr cheese
3 eggs
3 art. spoons of tomato paste
300 gr broth
2 carrots

Saute carrots, celery, onion and garlic until half cooked. Add the meat base to them and fry for 3-5 minutes. Add tomato paste and broth to the mass. We simmer for a while. The next step is slicing the tomato and mozzarella cheese.

Boil the pasta, dry it and put the minced meat. Mugs of cheese and tomato are laid out on top of the main layer. Pour greens and shavings of Parmesan cheese on top. The third type of cheese - feta cheese, beaten together with an egg, is poured over the layers.

40 minutes is required to keep the Tuscany casserole in the heat. You have never eaten such a juicy and creamy dish.

Pies stuffed with boiled meat

In the minced meat is added:

fried onion,
egg crumb.

To save time, classic yeast dough can be bought at the store. A spoonful of the filling in each cake will be enough. Pies are baked in the oven.

Minced meat for pies

The filling for pies is done in the same way as for pancakes. Fry minced meat along with onions. Cool the finished product before putting it into cakes. We start, fasten with a simple seam on one side, give an oval shape and fry in oil.

Boiled meatballs

Boiled meat - 0.5 kg
Bun soaked in milk
Grated cheese - 1 tablespoon
Flour - 100 gr
Greens and spices

As in cutlets, we pass meat pieces through a meat grinder twice. Soften with a soaked bun, fasten with egg yolk and grated cheese.

We roll the balls of minced meat, dip in the remaining protein, sprinkle with flour and send to the heated oil until completely cooked.

Dumplings with minced meat

It is more convenient to take ready-made dumplings dough, and pay attention to the filling.

400 gr boiled pork
100 gr bacon
Crackers - 1 tablespoon
Bulb
Parsley branch and ground pepper
Bouillon

We scroll the boiled pulp along with the fat in a meat grinder. So the stuffing will be juicier. We pass the onion separately and add it already ready. Pour the remaining ingredients, pour in a little broth. Put the mixed minced meat into pieces of dough and cook.

Kulebyaki

Kulebyaki - baked pies. Boiled meat, even in its pure form, even seasoned with vegetables, eggs, potatoes, will be the filling for the pie (placed in pieces or in the form of minced meat).

Meatloaf with vegetable filling

Suitable for filling: bell pepper, tomato, onion, carrot, potato.

Sprinkle the base of the roll - minced meat with spices and fasten with eggs. Spread on cling film or foil in a square. You can start the roll with sautéed, raw or boiled vegetables. The main thing is to evenly distribute the filling and gently roll the meat base from one edge with a film. Cooking 20 minutes in the oven.

Roll with champignons

The principle is the same. On a layer of minced meat, put an even layer of mushrooms fried with onions. Don't skimp, it tastes better. The roll is baked in the oven for 20 minutes.

Stewed meat balls in tomato

Minced meat mixed - 250 gr
Bulb
Garlic
A can of tomatoes in their own juice
Sunflower oil
Spices and a piece of parmesan

Mix minced meat with fried onion, garlic, egg and grated cheese.

Roll into balls and fry in oil for 5 minutes. Add a jar of tomatoes to the pan and simmer under the lid until cooked.

hedgehogs

The easiest way is to make hedgehogs for lunch. Pour raw rice into the prepared (with onion and garlic) minced meat. We form balls and put to boil in the broth, from which we will then prepare the gravy. During the cooking process, rice sticks out of the balls, like the needles of a hedgehog.

Potato zrazy with meat

Mashed potatoes (of 6 pieces)
400 gr minced boiled pork
2 onions
Butter
2 eggs
handful of flour
Dill and salt

Based on mashed potatoes, we make dough with flour and eggs. We roll the mass into a sausage, so that it is more convenient to cut.

We put meat stuffing in each cake, wrap and fry.

Eggplant with cheese and meat

Eggplant - 6 pcs.
Meat product - 250 gr
2 tomatoes and an onion
Hard cheese - 100 gr
Greenery

We take out the core of the eggplant, chop it.

Shred vegetables, mix with eggplant pulp. Fry in oil along with minced meat. We put the finished stuffing back into the eggplant halves. Sprinkle with cheese and bake for half an hour.

From boiled meat, you can cook a dozen different dishes. While you are thinking about what to cook, the meat should be put in the refrigerator. Cooking meat is very simple, because the most difficult and lengthy stage is already behind - the meat is cooked. In a fairly short period of time, there is a chance to cook a culinary masterpiece. Fragrant herbs, fragrant spices and you're done! This is an ideal solution for those who do not have time to cook for several hours.

Please note that the meat must be properly cooked! Each type of meat has a lot of its own characteristics and in the process of cooking you should not forget about them. Before cooking aspic, pieces of boiled meat should be soaked in cold water so that the finished dish is beautiful and transparent. Boiled meat is a dietary product that can be eaten by adults, children and nymphs who strictly monitor their figure and weight. Cutlets, dumplings, soufflé, mousse, casserole, beshbarmak, jelly - the list is endless. Pediatricians are allowed to give boiled meat without spices to babies from 6-7 months old, you just have to grind it in a blender to a puree state.

Potato-chicken cutlets from boiled meat

If you don’t particularly like to bother with cooking, but decide to pamper your family, cook zrazy: fast, convenient and very tasty.

We will need:

Boiled chicken, can be replaced with beef or pork. About 500g boiled meat.
Potatoes, 4-5 pcs. medium size.
Chicken egg, 1 pc.
Garlic, 1 large clove.
1 medium sized onion.
Greens, dill or parsley is best.
Salt and peppercorns.

Potatoes must be peeled and boiled in salted water, drained and chopped together with meat. To simplify the process, use a meat grinder or blender. Stir until smooth and add the raw egg and spices. We crush the garlic with a garlic press and also add it to future zrazy.

Heat the pan with vegetable oil, if you control your diet, you can do without oil, but only if there is a non-stick pan. While it is heating, blind the zrazy, you can roll them in flour or breadcrumbs so that they become golden brown faster. Fry on each side for 1.5-2 minutes, until the same crust appears.

Before serving, you can decorate with herbs or vegetables, eat with fresh sour cream. Bon appetit.

Thinking about what to cook from boiled meat? - The most delicious recipes below.

Steam meat patties

We need:

Boiled fillet 0.5 kg.
1 egg.
Bulb.
Carrot.
Salt and pepper.

Scroll the minced meat twice so that the cutlets are tender and airy. Grind the vegetables and mix with the egg and meat. We form cutlets and send to a double boiler, cook for about 20 minutes.

Homemade chebureks

Delicious, satisfying and quite unusual, for cooking you need:

Sugar and salt 1 teaspoon each.
Eggs.
Boiled water.
Flour 0.5 kg.
Sunflower oil 100ml.
Boiled meat 1 kg.
Spices to taste.
Onion 200g.

Make egg-based dough, add flour last. The mass should turn out to be moderately steep and homogeneous, let the dough stand. In the meantime, we prepare the filling, turn the meat into minced meat, mix with spices and onions and simmer in a frying pan with water.

Cool the finished mass and fill the dough. Heat the oil in a frying pan and fry the pasties until golden brown.

Beshbarmak from boiled beef

Ingredients:

Boiled beef.
Bay leaf and spices to taste.
Flour 0.5 kg.
Water 1 glass.

Mix flour with egg, water and spices - knead the dough. It should be soft, elastic and not stick to the hands. We put the dough in the refrigerator for an hour, then cut it into thin strips and boil until tender in meat broth. 10 minutes before the end of cooking, add the meat cut into small pieces, so the dish will be tastier and more aromatic. Cut the onion into rings and, together with the spices, dip into the broth, boil for another 5 minutes and can be served.

Chicken breast mousse

What you need:

Breast 0.5 kg.
Soy sauce 60ml.
Rice vinegar 10ml.
Carrot 150g.
Gelatin.
Spices and herbs to taste.

Boil vegetables with bay leaf and herbs in meat broth. Grind the meat in a blender with 70 ml of broth. Add soy sauce and rice vinegar, ground pepper and mix again until smooth. Heat the gelatin in a water bath and add to the meat, whisk again.

We chop the carrots into cubes and put them on the bottom of the molds, pour the mixture from the blender. We remove the forms in the refrigerator for 5-6 hours, and when the mousse hardens, you can serve it to the table, adding any side dish.

Boiled beef salad

This is an interesting recipe that is appropriate on any table. Ingredients:

Cherry tomatoes 7 pcs.
Beef 300g
Iceberg lettuce.
Lettuce salad.
Dijon mustard.
Garlic and spices to taste.
Olive oil.
Mozzarella.

Cut the beef into slices and spread with a thin layer of mustard. Tear the lettuce with your hands and place on a plate. Mix the remaining mustard with oil, minced garlic and spices and mix - this is a dressing. Cherry cut in half, and mozzarella balls in thin layers. We spread all the ingredients on the salad in an arbitrary strand, season to taste. This is a simple, tasty, low-calorie and very unusual salad that will not leave anyone indifferent.