Recipe meat rolls with prunes. Meat rolls with mushrooms and prunes. Cooking a dish step by step with a photo

20.06.2022

The New Year holidays are approaching rapidly and make us think again and again about what is so new and tasty to cook for the New Year's table, so that the dish is festive and decorates the table, in order to please the animal - the symbol of the coming year and, of course, take into account the taste preferences of those who share this holiday with you.

When compiling a menu for such a holiday as the New Year, we also take into account how much time we will have to prepare various dishes. If on a holiday someone also has to work, then it is best to select such dishes for the New Year's table that can be prepared in advance so that on the holiday itself you can only put them on the table. These dishes include meat rolls, which are baked in the oven a day or even two before the celebration, and are served on a large platter, decorated with various herbs or vegetables.

I really love meatloaf and often cook them in different variations. For a holiday like the New Year, I want to offer you a recipe for pork roll with prunes and nuts. For the roll you will need the following products on the list.

First, peel two small onions from the husk, cut and fry in vegetable oil until transparent.

While the onions are fried, wash the prunes and pour hot water over them to soften them. After that, dry the prunes and cut into pieces.

At the end of frying the onion, add finely chopped garlic cloves.

Now we mix all the necessary ingredients with minced meat, and these are fried onions, rosemary, thyme, salt, pepper, starch, and eggs. Leave one yolk for greasing the roll.

Also, half an apple should be added to the minced meat, the green sweet and sour apple of the Semerenko variety is best suited for this. Peel it off the skin and grate it. Then mix with minced meat. If you did not make the minced meat in advance, then the apple can be scrolled in a meat grinder along with the meat.

Mix all the ingredients well with minced meat, it is even better to beat the minced meat a little.

It is better to form a roll on parchment, greased with vegetable oil. We spread the whole stuffing on it and form a layer in the form of a rectangle. On the meat layer lay out the chopped prunes.

Place the chopped nuts on top of the prunes. Before this, it is better to dry the nuts in a pan.

Then, lifting the parchment from the short side of the rectangle, we form a roll.

We shift it into a form with foil or also with parchment, forming sides.

We put it in a preheated oven and bake for 20 minutes at 200 degrees, then lower the temperature to 180 degrees and bake for another 30 minutes. In the meantime, cut the second half of the apple, put on a small fire, cover with a lid so that the apples become completely soft. After we remove, cool a little and mix with the yolk that we left.

This is what the frosting looks like.

Cover the roll with apple icing 30 minutes before the end of baking, that is, immediately after lowering the temperature to 180 degrees. We free the finished roll from the parchment or foil in which it was baked.

After that, the festive pork roll with prunes and nuts should be allowed to cool completely. Store the roll in the refrigerator until serving. Such a roll is served on the festive table cold on a large platter.

Garnish it to your liking with lettuce or chopped vegetables. Bon appetit and happy holidays!

Step 1: prepare prunes and garlic.

First of all, pour some purified water into the kettle and put it on medium heat, let it heat up. In the meantime, we sort through the prunes, removing rubbish of any kind. Then we send it to a colander, rinse thoroughly, move it to a small bowl and pour boiling water from the kettle. We keep the dried fruits in this form for 10–15 minutes until they are steamed, rinse again, dip in paper kitchen towels, put on a cutting board and chop into small cubes or pieces of arbitrary shape 1 centimeter in size.

Then we peel the garlic, squeeze half of the cloves through a special press into a small bowl, and chop the rest in layers and move on.

Step 2: prepare the meat.

We take a fresh pork tenderloin, rinse it well under streams of cold running water and dry it. We spread it on a cutting board and with a sharp knife we get rid of excess fat, veins, as well as small bones, which very often remain on the log house. After that, we make a longitudinal cut on the meat up to half the thickness of the piece, spread its edges with our hands, cover the tenderloin with plastic wrap and lightly beat it with a kitchen hammer so that its thickness decreases to about 1.5–2 centimeters. Then we rub the pork on all sides to taste with salt, black pepper, nutmeg and garlic squeezed through a press. Transfer it to a deep bowl and leave it alone for 10-15, preferably 20 minutes to soak up the aroma of spices.

Step 3: prepare the filling.

We do not lose a minute while the meat is infused, send a small frying pan to medium heat and pour vegetable oil into it. After a few minutes, throw the garlic into the heated fat and fry it for a minute. It’s not worth it to overdo it too much, we just need this vegetable to release its spicy aroma. Therefore, as soon as it starts to brown, immediately add chopped prunes to the pan and fry them together for about 5 minutes, stirring vigorously with a wooden kitchen spatula. Then remove the fragrant mass from the stove, cool slightly and grind in any convenient way, for example, using an immersion blender, a meat grinder, or grind with a regular mortar to a puree state, you can with lumps - the filling is ready!

Step 4: form a meat roll with prunes.

Now turn on and preheat the oven to 180 degrees Celsius. Then we unfold a piece of beaten meat on the countertop, apply prune puree on its surface and roll up a tight roll. We immediately tie it with kitchen twine, transfer the resulting product seam down to the bottom of the non-stick baking sheet, pour a glass of purified water into the same dish, tighten it with aluminum food foil so that there are no gaps, and proceed to the next, almost final step.

Step 5: bake the meatloaf with prunes.

We check the oven and, if it has warmed up to the desired temperature, we put the still raw dish there on the middle rack. We bake the roll in this form for 1 hour, after which we completely remove the foil and leave the pork in the oven for another half an hour. At the same time, do not forget to water or lubricate it with a mixture of water and meat juice that accumulates at the bottom of the baking sheet every 7-10 minutes.

After an hour and a half, the roll will be ready and browned on all sides. As soon as this happens, we pull kitchen gloves on our hands, move the baking sheet to the cutting board, previously placed on the countertop, and let the appetizing dish cool slightly. After that, we decide how to serve this miracle to the table.

Step 6: Serve meatloaf with prunes.

Meatloaf with prunes is a universal culinary masterpiece. It can be served, pre-cut crosswise into portioned slices from 1.5 to 2 centimeters thick, hot as a second main course along with any side dish, for example, mashed potatoes, pasta, cereals from various cereals, salads, stews, boiled , fried vegetables or whatever you like. Also, very often it is completely cooled, kept in the refrigerator for several hours and served as a cut along with other smoked, boiled, dry-cured meat products, with which marinades, pickles or fresh vegetable cuts are put on the table. Cook with love and enjoy!
Enjoy your meal!

Very often, onions fried in butter or vegetable oil, mushrooms, chopped nuts, stewed vegetables, such as zucchini, eggplant, cauliflower, are put into the filling. Each of these ingredients individually will give the finished dish its own pleasant aftertaste, as well as aroma;

If desired, you can make a mix of dried fruits, that is, add a little raisins, dried apricots, dried strawberries and pitted dates to the prunes;

Do not forget to pour water into the mold, otherwise the meat product may burn to the bottom of a very hot dish during prolonged heat treatment;

In this recipe, a neutral, that is, the simplest set of spices, is chosen, but it is not fundamental, adjust it based on taste, supplementing it with other aromatic spices, as well as herbs suitable for meat dishes.

22.03.2018

Perhaps there is no housewife in the world who would not cook meatloaf with prunes baked in the oven. This dish will gracefully decorate any table. And thanks to your culinary imagination, you can create unique masterpieces, limiting yourself solely to personal taste preferences.

Beef rolls with prunes in the oven occupy a special place in the culinary world. An amazing combination of meat with dried fruits has not left anyone indifferent.

Advice! Professional chefs advise choosing dried dried fruits, since smoked prunes will drown out the original taste of meat, and dried, on the contrary, will only emphasize it.

Ingredients:

chilled beef tenderloin - 1 kg;
onion - 2 pieces;
prunes - 100 g;
soy sauce - 1 tsp. a spoon;
garlic head - 1 piece;
granulated sugar - 1 tsp. a spoon;
salt, a mixture of ground peppers;
freshly squeezed lemon juice - 1 table. a spoon;
refined olive oil - 1 table. a spoon;
mustard - 1 table. a spoon;
salt, ground nutmeg, a mixture of peppers.

Cooking:

To prepare such a fragrant and incredibly tasty roll, we need a piece of beef tenderloin without fatty layers.
We will first defrost it, rinse it under running water and dry it well.
Along the contour, as shown in the figure, we need to cut a single piece into a single layer. You shouldn't have any problems with this.
After we work with a knife, a thick piece of beef tenderloin will turn into a layer.
Lay the meat on a cutting board and sprinkle it with freshly squeezed lemon juice.
Let's prepare the marinade. To do this, in a convenient bowl, mix refined olive oil, a pinch of salt, soy sauce, granulated sugar.
Mix all ingredients vigorously until smooth.
Using a silicone brush, brush the beef tenderloin with the prepared marinade.
We clean two onions and chop with thin half rings or quarters of rings.
Evenly distribute the chopped onion on the meat layer.
Prunes, preferably dried, are transferred to a bowl and poured with boiling water.
After 10 minutes, drain the water, and dry the dried fruits on a cloth towel.
Cut the prunes into strips and spread on the onion pillow.
To make the dish fragrant, sprinkle everything on top with a mixture of peppers and ground nutmeg.
Now tightly wrap the roll. You don’t need to fix it with anything, since we will bake the roll in foil.
Wrap the beef roll tightly in aluminum foil. It is better to take several sheets of foil.
In this form, put in the refrigerator for 12 hours.
We send a well-marinated roll to the oven for 1-1.5 hours. The optimum temperature for baking is 190 °.
After about 40 minutes, you can open the foil and pour the juice on top of the roll so that it does not turn out to be dry.
We check its readiness with skewers. The juice that comes out should be clear.
In the open form, it is advisable to bake the roll for another quarter of an hour until an amber crust appears.
Let the beef roll with prunes cool before slicing.

Pork and prunes are the perfect company!

Pork roll with prunes in the oven has probably been tried by many. Even culinary skeptics were pleasantly surprised by the divine taste of such a treat. Every housewife can cook pork roll with prunes in the oven, and most importantly, you will spend just a little more than one hour on this.

Ingredients:

pork neck - 700 g;
mayonnaise - 2 table. spoons;
dried prunes - 100 g;
salt, a mixture of ground peppers.

Cooking:

Thoroughly rinse the thawed pork neck under running water.
We cut off excess fat, remove the film, and then dry the meat piece with napkins.
We cut a piece of pork neck so that we get a uniform layer that can be rolled up.
We rub the pork tenderloin well with salt, a mixture of ground peppers. Top with mayonnaise.
Steamed and dried prunes are cut into cubes or strips.
Dried prunes are evenly distributed over the meat.
We make a roll and pull it together with culinary twine.
We wrap the roll in aluminum foil and transfer it to a ceramic refractory form.
Be sure to pour some boiled water into the mold.
We send for 1.5 hours in the oven. We will bake at a temperature of 200 °.

A simple recipe for making meatloaf is not difficult to find, it is important that it meets your expectations. Having prepared minced meat roll with dried fruits and nuts, you will be pleasantly surprised by its delicious taste and unique aroma.

Ingredients:

minced meat - 0.8 kg;
pasteurized cow's milk - 75 ml;
bread - 1 slice;
Russian cheese - 100 g;
walnut kernels - 50 g;
dried prunes - 100 g;
chicken egg - 1 piece;
breadcrumbs - 5 table. spoons;
salt;
butter.

Cooking:

Immediately turn on the oven and heat it to a temperature of 180 °.
A slice of bread, possibly stale, is poured with pasteurized cow's milk and left to soften.
Rinse the prunes well and dry.
Grind the prunes together with the walnut kernels in a food processor or blender. If there are no such devices, finely chop these ingredients with a knife.
Grate Russian cheese on a small grater.
Add cheese to the mass of nuts and prunes and mix thoroughly.
We shift the minced meat into a convenient dish. Add softened bread, raw chicken egg and salt to it.
Mix these ingredients until smooth. Season with a mixture of ground peppers.
We spread plastic wrap on the table. We spread the minced meat on it and make a layer out of it.
Spread the filling on top and wrap the roll.
Sprinkle it with breadcrumbs.
Transfer to a baking sheet lined with parchment paper.
From above we make a couple of cuts, in which we lay the softened butter.
We will bake the roll for 40-45 minutes.

When you receive guests, it is always important to correctly calculate the amount of food, especially the main course, so that there is enough for everyone, and then for three days you don’t have to eat up what has been prepared. In this case, portioned hot dishes are a great way out! If the number of invitees is known, then you can always calculate the products more accurately and not miss. For example, portioned meat rolls stuffed with mushrooms and prunes. Pork chops or even young beef are quite suitable for making an excellent hot dish. But if you choose meat as partners for tender delicate fillings, then you can’t find better veal. Mushrooms and prunes go well with the same delicate texture and taste of meat, and creamy gravy only completes the harmony of the taste of this dish.

Yes, you can’t classify veal as a budget product, but you can always ask in the market to cut off the right amount of chops for you. This will save you from excess, and you won’t have to divide tender meat into equal parts, cut the meat evenly and beautifully much more conveniently from a whole piece. Prunes are also better to choose a soft, new crop, then you do not have to soak it first, and it will not lose some of the taste. As for mushrooms, champignons are always available and quickly cooked. But if at one time you made sure that, and they are waiting for their moment in the freezer, then it’s absolutely great!

So, we beat, twist, fry and bake in a creamy sauce ... Tender meat, delicious filling and thick sauce will firmly fix this dish on your holiday table!

Ingredients (serves 4)

4 veal chops (weighing about 600 g)
300 g champignons
1 medium onion
12 pcs. prunes
250 ml cream 15%
Bay leaf
salt, spices and black pepper to taste
vegetable oil for frying (about 1 tablespoon)

Recipe for stuffed meatballs

It is best to prepare the meat in advance, on the eve of cooking or at least 1 hour before cooking. Place the chops between two layers of cling film and beat with a meat mallet until the chops double in size. You should end up with 4 large thin sheets of meat. Salt the meat, pepper it, stack it in a pile, wrap it with cling film, put it in a bowl and put it in a cool place for the night or at least an hour.

Prepare fillings for meat rolls. Some of the rolls will be cooked with prunes filling, some with champignons and onions.

Prunes cut into small cubes.

Wipe the mushrooms with a damp cloth from dust and earth, cut into small slices. Peel the onion and chop it into small cubes, leaving one slice for making the sauce. Put the mushrooms into the pan and place over medium heat to evaporate the liquid. Stirring, boil the mushrooms completely. Then add the onion, mix, add a little salt, cover, simmer until the onion is cooked, stirring occasionally. Cool down.

Before starting work, preheat the oven to 180 degrees.

To prepare the rolls, put the chops on the table, remove the cling film, cut each chop in half along the longer part.

Roll half of the meat sheets with mushrooms and onions. To do this, spread on one edge along the length of ¼ of the filling, then, picking up the filling along the edges, roll it into a roll. Fasten meat rolls with mushrooms with skewers on both sides. Roll up 4 rolls in this way, put them in the pan, where the filling was prepared before, seam down.

In the same way, roll meat rolls with prunes, dividing the filling into 4 parts. Plum rolls are easier to work with, so if there is no certainty or such a dish is being cooked for the first time, then it is better to lay out all the chops on the table, cut them, lay out all the stuffing, and then start rolling off the prunes rolls, placing them in a pan for further cooking . Having adapted, it will be easier to roll the rolls further.

Fry the rolls on the stove on all four sides to release excess juice, about 3-4 minutes, turning. Place all the rolls back in the pan, seam side down.

Prepare sauce for meatballs. Pour cream into a saucepan, add a slice of onion, bay leaf and a pinch of salt. Put the cream on the fire, bring to a boil. Remove bay leaf and onion.

Pour the rolls with hot cream and bake in an oven preheated to 180 degrees for 20-25 minutes. After 20 minutes, check the readiness of the rolls by piercing them with a thin knife, which should easily enter the meat. If necessary, you can add a little cream or milk to the pan if the sauce seems to have boiled away too much.

Put the finished rolls on a long dish in a row, pour the sauce collected from the bottom of the pan, rubbed through a sieve (so it will be more uniform and smooth). Serve with pickles such as capers or olives.

I discovered prunes in combination with meat and chicken not so long ago, but I immediately appreciated it. I often heard about pork rolls with prunes, but somehow all hands did not reach.

However, when I nevertheless decided to cook them for the next holiday, the guests, without exception, appreciated it. Indeed, they looked very beautiful, and the taste did not let us down.

I have three proven options for making such rolls, but today I will share the most elegant.

You will need:

For pork rolls:

500 grams of pork neck,
300 grams of pitted prunes,
300 grams of cheese (you can use any),
salt, pepper to taste;

For sauce:

two glasses of water
two tablespoons of honey
four tablespoons of mayonnaise,
one tablespoon of mustard
4 tablespoons of vegetable oil.

I make these rolls only from their pork neck.

I'm preparing the meat. I cut across the fibers into identical pieces:

I beat off, having previously covered with cling film:

Salt, pepper, leave to soak for forty minutes.

At this time, I'm working on the filling.

I pour prunes with warm water:

After about twenty minutes, I wash it, throw it in a colander.

When excess water drains, cut it into small strips. Tru cheese on a coarse grater:

I combine exactly half of the cheese with prunes, leaving the rest for later. The filling is ready:

The meat was just marinated, I'm starting to create our rolls. I spread the filling on the edge of the piece:

And I wrap the meat with a tube:

I don’t fasten the roll with anything, as I will bake it in the oven, and there it won’t turn around!

I grease a baking sheet with vegetable oil, and put our finished rolls on it. I sprinkle a little on top.

I turn on the oven on the strongest fire to warm up, I do the sauce myself.

I dilute two tablespoons of honey in two glasses of water until completely dissolved:

And I fill our rolls with this:

I put a baking sheet in the oven at 200 degrees for about half an hour. During this time, the water should evaporate by half, and the rolls should be half cooked.

In the meantime, I mix mayonnaise with mustard until smooth:

I take the baking sheet out of the oven, grease the rolls with the resulting mixture:

Sprinkle the remaining cheese on top. Unfortunately, I forgot to take a picture of this stage, but you can easily imagine this process.

And here are the rolls that turned out fifteen minutes after that. Really beautiful?!
It remains only to lay them on a dish and decorate with something:

You can pour the sauce in which they were baked on top, although they are already very juicy.

When my youngest daughter saw them for the first time (and she is very reserved about new dishes), she exclaimed: “you simply cannot not try them!”

And pork rolls with prunes became a pleasant exception to the rule - she fell in love with them at first sight, and children are never wrong!

Calorie content of pork rolls with prunes

Of course, this is a very tasty dish, but it is also very satisfying. So be careful with too many calories.

Let's calculate the calorie content of our rolls. I have already calculated taking into account the weight of our products:

pork neck - 500 g - 1715 kcal
prunes - 300 g - 693 kcal
cheese - 300 g - 1200 kcal
honey - 60 g - 185 kcal
mayonnaise - 100 g - 624 kcal
mustard - 25 g - 40 kcal
vegetable oil - 80 g - 720 kcal

Total: 5177 kilocalories (for about 1300 grams of finished rolls, or 400 kcal per 100 grams of the finished product).

Let's calculate the cost of cooking.

How much do pork rolls with prunes cost

pork neck - 500 g - 175 rubles
prunes - 300 g - 12 rubles
cheese - 300 g - 102 rubles
honey - 60 g - 16 rubles
mayonnaise - 100 g - 10 rubles
mustard - 25 g - 5 rubles
vegetable oil - 80 g - 4 rubles

In total, the products for the preparation of our delicious pork rolls cost us about 324 rubles (very little for such a number of calories).

I wish you bon appetit and good health!

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