Meat with prunes

Most people can not imagine their usual diet without meat. Therefore, there is such a significant variety of recipes for meat dishes, differing in degree of complexity. This is the most elementary, and very original and at the same time quite complex dishes. And the efforts and time spent for their preparation will be fully justified by the true enjoyment that they will present to all gourmets. Meat with prunes is just for such delicious dishes. It is perfect for a festive feast, as well as for a family dinner or dinner. If you do not know how to cook meat with prunes, below are some recipes that you may have to taste.

Hearty and tasty meat with prunes

Ingredients:

• Meat (absolutely any, 1 kg);
• Onions (in number of 2 pieces)
• Mushrooms (also can be at your discretion, 300 g);
• Prunes (200 g);
• Sour cream (to taste).

Cooking technique:

Initially, cut large pieces of meat and a little bit of it, then fry it in a pan in sunflower oil until a brown crust is formed. After that, close the bottom of a small pot with chopped onion rings (just put them very tightly), this will not allow the meat to burn and give the dish a special flavor. Lay a layer of meat on it and salt it. Then lay prunes, carrots or mushrooms, and fill with sour cream or mayonnaise. And after that you need to put out the meat with prunes for 40 minutes. Ready dish can be decorated with greenery.

Meat with prunes, the so-called "meat-accordion"

Ingredients:

• Meat (mainly pork neck, 800 g);
• Garlic (medium denticles: 4 or 5 pcs.);
• Tomatoes (medium, 2 or 3 pcs.);
• Prunes (somewhere from 10 to 15 pcs.);
• Mustard (best of all French and usual sharp);
• Spices (only to taste);
• Red wine (you can not add, 30 - 50 ml is enough).

Cooking technique:

Before cooking, thoroughly rinse the pork, and only after that cut it with a small indent (1/2 cm) to get a "book". Mix all the necessary spices and grind the mixture with all the meat "sheets". Mix several kinds of mustard and also grind meat. Rinse the prunes and if it is too hard, soak it for a while in warm enough water. And after that you can stuff the meat with prunes and garlic. In addition, between the "sheets" of meat you can put a few slices of tomato. If you still decide to use red wine, then simply pour them meat. And after these procedures, take the foil, lubricate it with sunflower oil, lay a rather thick layer of tomatoes and lay meat on it, which also needs to be covered with foil on top. If possible, put it in the refrigerator for more than 5 hours, so that it is well soaked, so it will be more juicy. And only after that put it in the oven for about an hour, you can slightly more (at a temperature of 200 °).

Baked meat with prunes in pumpkin

Ingredients:

• Meat (you can any, 400 g);
• Prune-free prunes (8 pcs.);
• Onion (2 pcs.);
• Olive oil (at your discretion);
• Spices and herbs (all to taste).

Cooking technique:

Wash the pumpkin and cut off the so-called "cap" so that it can close like a pot. Remove from it a little flesh and seeds. After that, from 2 sides carefully lubricate it with sunflower oil and put the minutes for 20 in the oven. Then proceed directly to the filling. Meat wash, cut and combine it with spices and prunes. Also cut the pumpkin pulp and onions, add all this to the meat and mix thoroughly. Then put in a pumpkin pot, wrap with foil and put in the oven for an hour and a half (at a temperature of 250 °). Then let the dish cool down a bit and you can serve it on the table.