Meat recipes with mushrooms and tomatoes
Content
Oven baked meat with mushrooms, cheese and tomatoes in the oven
Chicken rolls with mushrooms, ham and cheese
Ingredients
- 500 g chicken
- 200 g of champignons,
- 1 onion,
- 50 g ham
- 50 g soft cheese (mozzarella),
- 100 g of hard cheese
- 1 egg
- 2 tbsp. l olive oil,
- vegetable oil,
- 1 tsp lemon juice
- salt,
- pepper
To prepare the meat baked with mushrooms and tomatoes, the chicken should be cut into wide slices, beat, covered with a film. Grate with salt, pepper, pour lemon juice and olive oil, leave for 20 minutes. Champignons chop, fry in oil with onions, salt, pepper. Cut ham and mozzarella into small cubes. Grate hard cheese. Beat the egg with a little salt and mix with grated cheese. On the edge of the chicken chop, put a little fried mushrooms, lay on top the ham and mozzarella sticks and distribute the egg and cheese mass. Roll the fillet on a roll, tie with threads, fry in oil on both sides until golden brown (2-3 minutes on each side). Then shift into a form and bake for 25-30 minutes in the oven at a temperature of 180 ° C.
Baked Chicken with Tomatoes and Mushrooms
Ingredients:
- 1 kg of chicken
- 300 g of tomatoes
- 300 g of mushrooms
- 200 g of hard cheese
- 3 tbsp. dill spoons
- 3 tbsp. spoons of parsley
- 2 teaspoons of sunflower oil,
- 2 onion heads.
Cut the chicken into medium sized pieces and fry. Chop and fry the onion. Peel, chop and boil the mushrooms. In the form, first put the chicken, then successively onions, mushrooms, tomatoes, greens, grated cheese, cut into thin slices. Bake in the oven for about 30 minutes.
Baked meat with tomatoes, mushrooms and cheese
Ingredients (for 4 servings):
- beef pulp (thin edge) can be pork (then the meat will be more tender) - 600 g
- tomatoes - 3 pcs.
- hard cheese - 150 g
- onions - 2 heads
- oyster mushrooms or champignons - 200 g
- butter - 4 tbsp. spoons
- chopped parsley and dill - 1 tbsp. spoon
- ground black pepper
- salt
Cooking:
1. Onion and mushrooms cut into strips and fry in oil without changing color.
2. Cut the tomatoes into slices.
3. Grate the cheese on a coarse grater.
4. Cut the meat across the fibers into slices 1 cm thick, beat, salt, pepper. Put the slices of meat on a greased baking sheet, lay the fried onions and mushrooms on top, then sliced the tomatoes.
5. Bake for 30 minutes at 200 ° C.
6. Sprinkle with cheese and bake for another 5 minutes.
Serve meat with mushrooms, tomatoes and cheese with stewed vegetables, sprinkled with herbs.
Stewed meat with mushrooms and tomatoes
Roast of hare (rabbit) with mushrooms and tomatoes
Ingredients. 4 kg of hare (preferably the back), 200 g of lard, 500 g of sour cream, 200 g of mushrooms suitable for roasting, 3 tbsp. tablespoons of wine vinegar, 1 cup of dry red wine, 1 tbsp. spoon of sugar, 1 pc. sweet red pepper, 3 tbsp.tablespoons of wheat flour, 2 onions, 2 carrots, 3 tomatoes, 3 pcs. cloves, 3 bay leaves, 4 pcs. allspice, 1 liter of water, 2-3 heads of garlic, 200 g of beef, 200 g of zucchini zucchini.
Prepare the marinade: mix water with wine vinegar, add bay leaf, black pepper, peas, salt, sugar, boil and cool.
Cut the hare. Chop onions, chop garlic. Mix the meat with onion and garlic, pour the marinade and leave for 12-24 hours. From beef, cook the broth in 1 liter of water. Fill the marinated meat with lard, roll in flour and fry in a hot frying pan in oil until golden brown. Sliced mushrooms, tomatoes, zucchini (zucchini) and sweet pepper, slices of carrots. Place the meat in the ducklings, put chopped mushrooms, carrots, tomato, pepper, zucchini on top of it in succession. Mix sour cream with flour and pour the contents of the ducklings with this mixture. Then add beef broth, put spices: allspice, cloves and dried herbs, pour wine and stew until cooked.
Lamb with mushrooms and tomatoes
Ingredients.400 g fat mutton, 1 eggplant, 1 bell pepper, 200 g fresh mushrooms (white, mushrooms), 2 tomatoes, 1 carrot, 1 onion, 4 cloves of garlic, herbs, salt, pepper
To cook meat with mushrooms and tomatoes according to this recipe, you need to cut fat from lamb. Lay the trim on the bottom of a thick-walled cauldron. Cut the meat into large cubes, put on top of the fat, salt and pepper. Peel the eggplant, cut into cubes, sprinkle with salt, leave for 10 minutes, then squeeze. Coarsely chop peppers, mushrooms, carrots and onions. Cut tomatoes into semicircular slices. Lay prepared vegetables and mushrooms in layers on top of the meat: 1st layer - onions, 2nd layer - carrots, 3rd layer - eggplant, 4th layer - bell pepper, 5th layer - mushrooms, 6th layer - tomatoes. Lightly salt, pepper, sprinkle with chopped garlic and herbs. Close the cauldron tightly with a lid. Stew lamb with mushrooms and tomatoes over low heat for 1.5–2 hours without stirring. You do not need to add water - the vegetables themselves will let the juice.
French-style meat and mushroom chops
Ingredients.700 g of chicken, 500 g of tomatoes, 2 medium onions, 300 g of mushrooms, 5-6 branches of dill, 2 eggs, 100 g of hard cheese, 4 tbsp. l mayonnaise, 3-4 tbsp. l flour, ⅓ cup vegetable oil, salt and spices to taste
Wash the fillet, cut lengthwise into layers, beat off a little, salt and pepper. Peel and chop the onion rings, fry in a small amount of vegetable oil until golden brown. Grate the cheese on a coarse grater. Wash and chop the tomatoes. Chop the chops in flour, dip in beaten eggs and fry on both sides until golden brown. Grease the baking dish with oil. Spread chops, mushrooms, pour with mayonnaise, top with tomato slices, onion rings, finely chopped greens, sprinkle with grated cheese. Bake in the oven for 10-15 minutes at a temperature of 160-180 ° C. An excellent garnish for French chicken chop with mushrooms and tomatoes would be mashed potatoes or fresh vegetable salad.
Chicken meat roll with mushrooms and tomatoes
Ingredients.1 carcass of chicken, 100 g of fat, 300-400 g of mushrooms, 1 tomato, 1 egg, salt, pepper
Wash the chicken, trim the wings, make a cut along the back. Carefully separate the meat along with the skin from the bones, put it on the cutting board with the skin down, grate with salt and pepper. Cut fat into slices, fry with mushrooms, cool and pass through a meat grinder. Add chopped tomato, raw egg, salt, pepper, mix thoroughly. Distribute the prepared stuffing on the chicken fillet, roll up, chop the edges with wooden skewers. Wrap the roll in gauze, tightly tied with thread. Dip in boiling water, cook for 1-1.5 hours. Then take out the roll, put under the oppression until it cools completely and only then remove the gauze. Serve sliced.
