The meat baked with cheese, as it is not cooked, always causes well-deserved delight.
Even harsh beef will turn out tender and, which is not easy, juicy. The proposed recipes are selected according to the principle of the most natural taste of the products and for the most part do not contain spices.
However - you decide, you can, without really risking the result, add spices to your liking. The main thing is moderation.
Baked meat with cheese - general principles of preparation
• Beef, veal, pork or chicken - which meat you don’t take, baked with cheese, it will always turn out to be tender and juicy. Recipes are selected so that the type of meat indicated in them can be replaced by another, the main thing is that it is lean and stale.
• The meat is washed with a whole piece of cold water, dried with a towel and cut into slices up to 2 cm thick. Then they are carefully beaten and then proceed according to the recipe. Broken chunks are laid out on a baking sheet, roasting pan or in a mold in a dense layer, in separate pieces or wrapped with rolls with filling. Often meat is pre-marinated in wine or specially prepared marinades.
• For meat dishes baked with cheese, they use fusible hard varieties. It is cut into cubes or ground on a grater. Cheese is used both for sprinkling a molded dish, and laid in the filling.
• In dishes of meat baked with cheese, add fresh or boiled vegetables, fried or boiled mushrooms, apples and even oranges.
• Meat dishes are set only by preheating the oven and baked, withstanding heating at about 180 degrees. The duration should be appropriate to the type of meat used and the particular dish, and is usually indicated in the recipe.
Baked meat in the oven with cheese - "French Beef"
Ingredients:
• one kilogram of lean beef:
• half a glass of low-fat cream;
• fresh "Russian" cheese - 150 gr.;
• half a glass of pasteurized 3.2% milk;
• large salad onion.
Cooking method:
1. Cut a piece of meat into slices of a 1.5 cm thickness. To make the beef baked in the oven soft, cut it across the fibers and be sure to beat each piece with a hammer.
2. Onion cut into large half rings.
3. Rub the heat-resistant form with a rag moistened with vegetable oil, and carefully place the broken pieces of meat into it. Try to put the slices as tightly together as possible so that there are no gaps between them. Salt and season the beef with pepper.
4. Top with onions. Do not throw slides, carefully lay the rings over the entire surface of the meat so that it is completely covered with an onion layer.
5. Grate the cheese on top of the onion. Mix milk with cream. Carefully, so as not to disturb the cheese layer, pour the mixture into the mold.
6. Put the meat form in the oven and bake at 180 degrees for an hour and a half.
Baked meat in the oven with cheese - "Meat braids"
Ingredients:
• a pound of pork pulp;
• 150 ml of vodka;
• two tablespoons of refined vegetable oil;
• 150-200 gr. Kostroma cheese;
• salad leaves and pomegranate seeds for serving.
Cooking method:
1. Dry the washed pulp with a towel and cut into layers of approximately 2 cm thickness. Pre-strip meat from pieces of fat and hard films.
2. Cut the pieces of flesh lengthwise into three parts, without cutting to the end by about one centimeter, and carefully braid the braids out of them. To prevent products from unraveling, fasten their ends with wooden skewers.
3. Mix the fine salt with the pepper crushed in the mortar and grate the mixture with meat pigtails on all sides. Then put the blanks in a deep bowl, fill them with vodka and leave for a day in the cold.
4. Remove the meat and wipe it dry from the vodka marinade.
5. In a frying pan, heat the refined oil and quickly fry the braids in it from all sides.
6. Then shift the workpieces onto a greased baking sheet and sprinkle them liberally with cheese grated on a fine grater.
7. Place the pigtails in the hot oven. As soon as the cheese melts well and takes a brownish crust - get it. It can take anywhere from five to seven minutes to warm up.
8. Cover the flat dish with lettuce leaves and lay the meat pigtails on them. Garnish the dish with sprinkled pomegranate seeds on top.
Baked meat in the oven with cheese - "Pork with mushrooms"
Ingredients:
• 700 gr. pork neck;
• fresh champignons - 300 gr.;
• soy, dark sauce - 50 ml;
• cheese, "Kostroma" - 300 gr.;
• 50-70 ml of high fat mayonnaise.
Cooking method:
1. Wrap portioned meat slices in one layer with a film and beat off a little, giving the pieces an oval shape.
2. Spread the beaten meat on all sides with soy sauce, place in a deep bowl, pour over the remaining sauce and leave for half an hour. Do not salt or add spices.
3. Wash the mushrooms from the dirt and boil in slightly salted water. Then throw them in a colander and leave them in it so that they dry well.
4. Mix large cheese chips with mayonnaise. Do not spare the cheese, the more it will be, the tastier the dish will turn out.
5. Wipe the baking sheet with a rag dipped in vegetable oil and spread on it slices of pork dried from the marinade. The meat can be stacked in separate pieces, or as a whole layer.
6. Put the boiled mushrooms on the pork, and apply the mayonnaise mixed with cheese in an even layer on them.
7. For 40 minutes, bake the meat with mushrooms in a preheated oven. Then turn off the stove and leave the pork in it for another 10 minutes.
Oven-baked meat with cheese, apples and oranges
Ingredients:
• a pound of pork (pulp);
• one large orange;
• two sour apples;
• 200 gr. any low-melting hard cheese;
• two small onions;
• spices "For pork dishes."
Cooking method:
1. Well beat the pork chopped into pieces, grate with spices and put on a baking sheet, which is pre-lubricated with oil or cover with parchment.
2. Wash apples and core. Slice the fruit into thin slices.
3. Peel the orange and remove the white fibers from its pulp as best as possible. Slice the citrus rings.
4. Chop the onions with thin half rings. Grind cheese with a fine grater.
5. On the meat laid in the baking sheet, evenly spread the half rings of bitter onion. On them are apple slices, and on top of the apples are orange rings.
6. Bake the dish thus formed in the oven. After half an hour, remove, fill its surface with crushed cheese and put it back for 10 minutes.
Oven baked meat with cheese, cabbage and mushrooms under dough
Ingredients:
• 80 gr. Creamy Margarine;
• drinking, non-flavored yogurt - 100 ml;
• one and a half glasses of flour;
• quarter tsp baking soda;
• a spoon of mild mustard;
• two tablespoons of spicy tender ketchup;
• juice 1/3 of an average lemon;
• a mixture of ground peppers, dried basil, oregano, marjoram - to taste;
• 600 gr. lean pork;
• three handfuls of dried forest mushrooms;
• 150 ml sour cream, medium fat;
• four large potatoes;
• head of bitter onion;
• cheese, "Russian" - 130 gr.;
• four leaves of cabbage from an average head of cabbage;
• garlic and herbs - to taste.
Cooking method:
1. Mix mustard with ketchup, dried herbs, and lemon juice. The beaten-up portions of pork are grated with salt, generously grease with mustard marinade and leave, put in a bag for three hours.
2. Slightly frosted margarine grate in a bowl on a coarse grater. Pour in flour mixed with soda (a quarter of a teaspoon), and immediately intensively grind everything until fine crumbs are obtained. Add yogurt, knead the dough, put it in a bag and put it in the cold for half an hour. Such a dough can be stored up to a month and a half in the freezer, and in the refrigerator for up to three days.
3. Rinse the dried mushrooms, cover with water to cover them only slightly, and boil over low heat until cooked, about 30 minutes. You can take fresh mushrooms, for example, champignons. Boil them for no more than a quarter of an hour.
4. Throw the prepared mushrooms into a colander and, after drying well, cut into thin strips or small pieces. Do not pour mushroom broth.
5. Chop the finely chopped onions at a minimum of oil for 3 minutes. Add a little salt, season with spices, pour in sour cream and continue to simmer for at least 4 minutes, cool.
6. Boil the potatoes in their uniforms until cooked. Cool quickly in cold water and peel.
7. Dip the cabbage leaves in boiling water, boil in it for about five minutes and cool. The leaves should be soft, cut the stiff stalks.
8. Dry the marinated meat, and quickly fry on both sides with a minimal addition of vegetable oil. It is necessary to achieve the appearance of a golden crust in a minimum period of time, so the fire should be maximum. Put the meat out of the pan, and pour the remaining oil into the form in which you will form the dish.
9. At the bottom of the pan, lay the fried pieces of pork and sprinkle with finely chopped herbs. Top with boiled potatoes, sliced in circles, and the mushrooms fried with onions.
10. Cheese cut into large thin bars. Spread them evenly over the mushroom layer and pour all the broth expressed with mushrooms, a little less than 100 ml, onto the specified number of products.
11. Cover all layers with cabbage leaves, which are well lubricated with vegetable oil.
12. Roll out the dough we prepared in step 2 with a rolling pin and cover it with the entire dish, slightly turning the edges of the layer and leaving a small hole in the center.
13. Lubricate the dough with a beaten egg or just yolk and put in a hot oven for half an hour.
Baked meat in the oven with cheese - "Mushroom rolls in bacon"
Ingredients:
• one kilogram of pork, lean beef or chicken pulp;
• 400 gr. medium-sized fresh champignons;
• two boiled potatoes;
• bacon, sliced in plates - 120-150 gr.;
• "Rkatsiteli" or "Aligote" - a horse, 750 ml .;
• cheese, "Russian" - 250 gr.;
• one boiled carrot.
Cooking method:
1. Cut the meat washed with cold water and dried with a towel into pieces of a centimeter thickness and lightly beat it off, covering it with a bag. This will help to prevent the meat fibers from sticking to the hammer and prevent the meat juice from splashing.
2. Chopped chunks with salt mixed with ground pepper and pour wine for half an hour.
3. Fry fresh mushrooms chopped with straws or small slices until ready in sunflower oil and mix with potato grated in a coarse grater and chopped boiled carrots in the same way.
4. Thin, not too wide, cubes chop cheese, but not all. Approximately 100 gr. grate cheese on a fine grater.
5. Remove the meat from the marinade and gently pat the chunks of the marinade. Then put a few spoons of mushroom filling on the edge of each layer, and a piece of cheese on it. Carefully roll the meat tight rolls and wrap them on top with bacon plates, the edges of which are secured with toothpicks.
6. Place the prepared rolls loosely on a roasting pan, sprinkle with chopped cheese and put in a preheated oven for 45 minutes.
7. Remove the roasting pan, remove the toothpicks and place the items on the dish.
Baked meat with cheese - tricks and useful cooking tips
• Rinse any kind of meat only in cold water and in a single piece. Do not forget to dry before cutting, this will facilitate processing and the piece will not slip out of your hands.
• To well soften the fibers and saturate the cooked dish with aromas, marinate the broken slices. For pickling, you can use various varieties of dry wines or soy sauce.
