Recipes of second courses of meat

Well, which of us does not like meat? I am sure that most readers are fans of meat dishes, so recipes for second courses of meat are of interest to almost everyone.

In order to cook a meat dish, you need to choose the right meat, no matter, lamb it, pork or beef, and maybe even meat of "exotic" animals (I mean boar meat, elk and others). Well, if you live in the countryside and grow your own livestock for meat.

Firstly, it should not smell, ideally, any fresh meat practically does not smell anything (except for meat of sheep, boars, goats - they have a specific smell). Secondly, pay attention to the color of meat, ideally pork is rosaceous, beef is red with a burgundy hue, lamb is a brick-red color. And, thirdly, press on the meat - dimple, which was formed as a result of pressing a finger, should be straightened. Here these simple tips will help you choose fresh meat in order to turn recipes for second courses of meat In a real treat.

The first thing that came to my mind - manti with meat and potatoes. Manti are very similar to dumplings, but they are prepared for a couple. Someone likes closed manti, I like to cook open. For the test, we need 1 egg, 100 ml of boiled water, a couple of glasses of flour, a spoonful of vegetable oil and salt. The dough is kneaded, as on dumplings - steep, so that it can be easily rolled out. In general, many second courses with meat involve the use of a test.

For filling, we need 3-4 raw potatoes (if you want it, you can use less potatoes and more minced meat), 400 grams of homemade meat (1/2 part of beef and ½ pork), onions, salt and pepper if desired. Cut the potatoes into small cubes, chop the onions. All combine with ground meat, salt and mix. Fry the filling is not necessary, it should be moist, so the taste of meat is preserved better. Then from the finished dough roll out, put the center in the center and tear the edges so that there is a small hole on top. We put the mantles in a steamer or manty-cook, and cook for a couple of 30 minutes. When the mantles are ready, they must be served hot. I additionally season with sour cream and greens, it turns out insanely delicious. Such recipes for second courses of meat Are good because they are very nutritious and you can easily feed the whole family.

I want to pay special attention to such a meat dish as a chicken with pepper and wine. It sounds original and the taste of this dish is simply amazing. In fact, the recipe resembles a stew with vegetables and meat. So, for the preparation we need: with a pound of chicken fillet, one sweet pepper red, two large onions, a couple of raw potatoes, one tomato, garlic (enough denticles), white table wine 100 ml, salt, greens and spices at will.

Chicken fillet cut into small pieces, spread out in a frying pan with butter, a little fry. Then add crushed onions and peppers, fry a couple of minutes, salt and mix. Then we fill the wine, it perfectly softens the meat, the pieces will just melt in the mouth. A little stew. Then we spread the potatoes, diced and tomato. Garlic is added to the dish before being ready. On average, cooking takes about an hour. We put the prepared dish on a plate, decorate it with beautiful greenery and serve it on the table.

In general, the preparation of second courses of meat takes longer than simple vegetable dishes, but they are more nutritious and tastier.

Recipes around the world probably can not be considered, because every country and even the family has its own traditional recipes for cooking meat. That is why the recipes of the second dishes from meat are so diverse and numerous, I want to try each of them, but I'm afraid that the whole life for this is not enough.