New recipes

Pork in sauce

Pork in sauce

Wash the meat well and put it in a little oil. When the meat can easily penetrate, add the onion and the carrot, and let it cook. Then add the soup and cook together until the meat can come off easily, at which point add the spices and broth / tomatoes. After it boils, stop boiling and add the finely chopped parsley.

It can be served with a polenta chicken!

Enjoy your meal!

Assembling dumplings

On each sheet of dough we add a generous teaspoon of composition. Dampen the edges of the dough with a little water, then join the ends of the dough over the filling, in semi-round shapes, shaped like dumplings. Crochet the edges, turning them slightly inwards, to seal the dough well and give it a good-looking shape. Chinese dumplings are ready.

In a hot pan, add two tablespoons of oil and place the packages. We brown them only on the first part over medium to high heat, maximum 2 minutes. The pan should be greased enough to slide the packages lightly. The bottom should have a golden brown color, so they will remain crispy.

Extinguish with 1/4 cup of water and cover the pan with a lid. Steam for 2-4 minutes. We make sure that there is always a little water in the pot, so that it does not burn. They are delicious served hot, along with the wonderful soy sauce mixed with rice vinegar and sesame oil.

1. boil pork or cook in advance at the beginning of the preparation of the meat is cold salad. I chose the shape of a cutting brusochkov. Cut over cereal.

2. bell peppers, bell, cleaned of seeds and cut into cubes as well.

3. Cucumbers cut the same bars.

4. Shinkuem greenery. I used the bow feathers.

5. chopped onion. Using conventional onions, before adding to the salad his juice or at least filling it with boiling water.

6. Boil boiled egg shinkuem.

7. Mix the ingredients, season with sour cream or mayonnaise to taste. Don't forget to salt and season with spices.

Our delicious salad is ready! Good appetite!

Later, I will try to make a salad with pork, but a different set of vegetables, among which are tomatoes, which are now considered unacceptable to connect with cucumbers.

Pork breast with tarragon sauce

Because the weather is cold outside, we can prepare a delicious meal for our family. Pork breast with tarragon sauce. A kind of consistent meal, which can be served with fried bread or with a handful, according to everyone's preference. Don't hesitate, get ready for this rehearsal. Pork breast with tarragon sauce!
We use this kind of movement tarragon, a strongly aromatic spice, which has its origins in Mongolia and Siberia, which penetrated Europe in the 16th century. It is also known in our country as dracon, tarcon or tacon. The plant is a source of vitamin A, iron, manganese, magnesium, potassium, calcium, vitamin C, B vitamins.
It is used successfully, giving a special flavor, in the preparation of salad dressings and mustard bases, in chicken dishes, on fish, vegetables or eggs, in soups. toc & # 259ni & # 539e. The tarragon aroma is a combination of sweet parsley and sweet pepper. It is used fresh, dried or pickled. The berries will have a special aroma if you add a tarragon stalk.

Photo: Pork breast with tarragon sauce & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
500 g pork breast
2 onions
1 tablespoon tarhon & icircn o & # 539et
2 tablespoons oil
2 tablespoons broth
1 tbsp & # 539 & # 259 f & # 259in & # 259
1 leg & # 259tur & # 259 m & # 259rar
salt pepper
Preg & # 259te & # 537ti a & # 537a:
Cure the onion and cut it into small pieces. When the pork breast pieces are oiled, and when they have penetrated, add the chopped onion and grind a few tablespoons of the cold water. # 259 se & icircn & # 259bu & # 537e p & acircn & # 259 c & acircnd onion becomes translucent & # 259.
Separately, mix the flour with the broth, then add the meat and onion. Boil for 4-5 minutes on low heat, then sprinkle with tarragon, salt and pepper to taste, as well as finely chopped blackberries, either fresh or from the freezer.
You can serve the preparation with a handkerchief.

Preparation 10 minutes Boil 40 minutes
Re & # 539et & # 259 de & # 8239Denisa Dima, Bucure & # 537ti

& Icircncearc & # 259 & # 537i re & # 539eta from here, you will not regret!

Pork in mustard sauce & # 8211 an ideal recipe to serve with pasta

Pork in mustard sauce

The recipe is ideal to serve with pasta, is easy to prepare, is made in a short time and is suitable for a quick dinner.

Pork ingredient in mustard sauce

  • 300gr pork
  • 50 ml dry white wine
  • 150 ml sour cream
  • 1 tablespoon mustard
  • 2 tablespoons flour
  • onion
  • salt, pepper, paprika

Method of preparation

We cut the meat into thin slices, cover it with a bag and beat it a little with the meat hammer as in the slices.

In a bowl mix 2 tablespoons of flour with a teaspoon of salt, a teaspoon of pepper and a teaspoon of paprika pass the slices through mixed flour.

In a pan, heat 1 tablespoon of oil and fry the slices of meat on both sides for 2-3 minutes.

Remove the meat and heat the chopped onion in the pan, then quench everything with wine, let it evaporate a little, add sour cream and season with salt and pepper, add the mustard and pour another 150-200ml of water.

Leave the sauce until it starts to boil and add the meat, let it boil for 5 minutes on each side.

It is ideal to serve meat with sauce next to pasta.

1.Ingredient 2. Meat covered with a bag 3. Beaten meat until thin slices are obtained 4. Thin battered meat 5. Two tablespoons of flour 6. A teaspoon of salt 7. A teaspoon of pepper 8. A teaspoon of sweet paprika 9. Pass the slices of meat through the flour 10. Meat mixed with flour 11. Meat slices given through flour 12. A tablespoon of butter in a hot pan 13. Fry the slices of meat 14. Finely chopped onion 15. Fried meat 16. Quality onion 17. White wine sec 18. Onions quenched with wine 19. Add cream 20. Season with pepper 21. Season with salt 22. Add a tablespoon of mustard 23. Pour water over the sauce 24. Place the meat in the sauce 25. Pork in mustard sauce 26.Presentation suggestion 27.Presentation suggestion

Pork steak with bone and spicy sauce

All it takes for a hearty meal is a juicy steak with a light garnish. In this recipe we offer you some tricks on how to prepare steak and garnish, to add entertainment to your culinary habits!


  • 4 pork steaks
  • 1 red sweet pepper
  • 100 g green ice cream beans
  • 2 cloves of garlic
  • 1 red hot pepper
  • 30 g butter
  • Oregano, salt and red paprika to taste
  • 150 g couscous

The preparation process

Fry the steak on both sides in vegetable oil over high heat.

Peel the garlic and chop it with a knife, wash the red pepper and cut it into juliennes.

The prepared meat is taken from the pan and placed in a clean plate. Then prepare the sauce in the same pan: add the butter, in which you will first fry the garlic, hot and sweet peppers, and after 1 min. add salt, oregano and paprika. Add the green beans to the already prepared sauce.

The meat is incorporated back into the sauce and left to simmer for a short time over low heat.

In a separate bowl, prepare the couscous according to the instructions on the package. The meat is served with a garnish of couscous and beans.

Pork in mustard sauce & # 8211 after you try this recipe, this is the only way you will cook pork

I received a new recipe from my mother-in-law: pork in mustard sauce. I tried it immediately and I was very happy with what came out. I recommend you try it too if you want to prepare the tastiest pork.


  • 1 kg of pork
  • 6 tablespoons hot mustard (or 3 tablespoons classic mustard and 3 tablespoons hot mustard)
  • 1 tablespoon honey
  • Rosemary, salt, pepper, hot pepper
  • 3-4 cloves of garlic, 1 sliced ​​red onion, a little water

Method of preparation:

It is best to leave the meat to marinate overnight. Wash it well, dry it, grow it lightly and leave it to marinate for 24 hours.

To prepare the marinade, mix 6 tablespoons hot mustard with a tablespoon of honey, salt, pepper and hot pepper. Also, add a little water to the marinade.

Peel the garlic and cut it into small pieces. Put the chopped or chopped garlic in the places where you cut the meat, as you can see in the image below.Pour marinated over meat. Add slices of red onion around the meat. Sprinkle the meat with rosemary. Put the meat dish in the fridge and leave it there overnight.The next day, take the meat out of the fridge and heat the oven. Cover the meat with onion rings and put it in the oven when it reaches the set temperature. Cover the dish with aluminum foil. After 40 minutes, remove the foil and leave the meat in the oven for another 1.5-2 hours.

Pork in mustard sauce can be served with a salad. It is a simple food, but very fragrant. Have fun with your loved ones and increase your cooking!

Pumpkin rolls with meat

Or some kind of pumpkin sarmale :)) They are really very tasty and get rid of the care of the garnish. The final taste may differ, depending on the sauce used: cream or tomatoes. Recipe adapted from here.

  • 2 pumpkins of about 500 g (16 slices)
  • 500 g minced meat (I had a mixture of beef and pork)
  • 1 onion
  • greenery, garlic
  • salt, spices
  • 150 ml sweet cream (or tomato sauce, according to preference)

Zucchini are sliced ​​long into slices of about 2-3 mm. A mandolin grater is very welcome here. Sprinkle the slices with a little salt and leave for a quarter of an hour. After this interval, the pumpkin slices will leave water and become flexible.

Meanwhile, the minced meat is mixed with the leftovers from the sliced ​​pumpkin, finely chopped onion (can be chopped together in a food processor), salt, spices (I prefer onion powder and ground pepper), greens and chopped garlic.

Meatballs are shaped into small shapes, which are wrapped in slices of pumpkin. The obtained rolls are placed in a tray.

Pour the cream (or tomato sauce) over the rolls. It doesn't have to cover them, it just has to cover them.
Place the tray in the preheated oven at 180 degrees C for about 45 minutes, or until the surface is browned.

The rolls are served hot, with the sauce in the pan.

TOTAL: 1180 grams, 1569.6 calories, 98.8 protein, 123.5 fat, 17.1 carbohydrates, 5.4 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

Nutritional information

  • Kcals 814
  • Fatty 46.7 g
  • saturate 17.7 g
  • Carbohydrates 39.8 g
  • Sugars 36 g
  • Fiber 5.2 g
  • Protein 55.9 g
  • Salt 3.6 g

It melts under the meatball

Paprika goulash

Lamb and fennel neck salad

Leave a Reply Cancel reply


Privacy Overview

Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.

cookielawinfo-checbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.

Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.

Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.

Ministerial style schnitzel


  • 500 g of any minced meat (better beef)
  • 2 onions
  • 1 or chicken
  • 100 g of cream
  • 100 g of hard cheese
  • salt, pepper - to taste
  • greens (dill and parsley)

How is it prepared?

1. Peel an onion and chop it. Mix the minced meat with the onion and egg, add salt and pepper to taste.

2. Form small tortillas from the minced meat mixture and place them on a baking sheet lined with baking paper.

3. Peel a squash, grate it and cut it into thin rings.

4. Each tortilla is lined with cream. Place a few onion rings and add chopped greens.

5. Put the tray in the oven, preheated to 180 degrees and bake for 15 minutes.

6. Put cheese through a large grater, then add it over the schnitzels.

Video: Pork belly red cooking, almost everyone in China likes thatchinese food recipes