To prepare delicious soft meat in the oven, it does not take much effort and time. It is enough to correctly approach the process, picking up various vegetables, sauces, marinades, spices, and send the products to the oven. The result of such culinary experiments is always successful.

French baked pork

Ingredients: a pound of pork pulp, 2 onions, half a glass of classic mayonnaise and sour cream, a pound of potatoes, salt, spices, 180 g of semi-hard cheese.

  1. The potato is cut in circles, the onion in half rings.
  2. The meat is cut into large chunks, about 1 cm thick. Pork is beaten under a film, rubbed with salt and spices. Top pieces are covered with a mixture of sour cream and mayonnaise (half). In this form, they should lie down while other components are being prepared.
  3. Potatoes in hot oil are fried until half cooked. A light crust should form on it. Otherwise, while the potatoes soften in the oven, there is a high probability of overdrying pork.
  4. The meat is laid out on a baking sheet. Onion is located on top and slices of root vegetables. The remaining sauce with salt is smeared.
  5. The dish is sprinkled with grated cheese and baked in a hot oven until the meat component is ready.

French meat can be optionally supplemented with tomatoes. In this case, slices of fresh tomatoes are located between the potatoes and cheese.

Beef with mushrooms in puff pastry

Ingredients: a kilo of beef tenderloin, 2 small. tablespoons of rock salt, a slice of plums. oil, onion, 270 g of mushrooms, 80 g of dried porcini mushrooms soaked in water in advance, a mixture of peppers, 70 ml of sherry, a packet of shop puff pastry (400 g), a large egg.

  1. The whole meat is salted, peppered, tied with thread, so that the beef retains its shape during the frying process.
  2. On a very high fire, the meat piece is fried from all sides to a crust. The whole process will take 7 - 9 minutes.
  3. Slices of mushrooms (both dried and fresh) with onions are fried in butter in the same pan. The mass is salted. Sherry flows into the components. They simmer on fire until all the liquid has evaporated.
  4. The dough rolls out on a horizontal surface. Half of the cooled mushroom fry crumbles in the middle of the workpiece. Meat is laid on it in a whole piece (already without thread). The remaining mushrooms are sprinkled on beef.
  5. The edges of the dough are held together over the meat. The seam is well plucked.
  6. The workpiece is cleaned in the cold for an hour.
  7. Beef moves to a baking sheet covered with foil, seam down. Top of the dough is smeared with beaten raw egg.

The meat is baked in a very hot oven for a little less than an hour.

Lamb roasted in pots

Ingredients: a kilo of ribs and slices of brisket (beef), 6 potatoes, 4 tbsp. l tomato paste, salt, 2 carrots, spices for meat, large onion.

  1. The potato is peeled and cut into slices. The vegetable is fried until light brown in a pan with any fat.
  2. In the remaining oil, half onion rings and carrot slices are cooked.
  3. In the same pan, meat with salt and spices is cooked last. It should turn out with a light appetizing crust.
  4. Onions are sent to the bottom of the pots. Next is the beef. And finally, potatoes and carrots.
  5. Tomato paste is diluted with a little water and salt. The fluid must be hot. It is bottled in pots.

The treat is baked under the covers at 220 degrees 45 - 55 minutes.

Harmonica pork with vegetables and cheese

Ingredients: a kilo of boneless pork pulp, 7 large mushrooms, 3 tomatoes, 5 tooth. garlic, 80 g of cheese, salt, 4 tbsp. l olive oil and soy sauce, spices, 2 tbsp. l mustard. How to cook meat with vegetables, cheese and mushrooms is described below.

  1. A flat meat rectangle is not completely cut along the entire surface (according to the accordion principle). The thickness of the resulting pieces should be 1.5 - 2 cm. The piece is laid out on the shiny side of the foil.
  2. The oil is mixed with mustard and sauce.
  3. Pork is rubbed with salt, selected spices, sprinkled with marinade.
  4. The coating is wrapped and in this form the meat is left for 3 - 3.5 hours in cool.
  5. At this time, tomatoes and mushrooms are cut into thin slices. The cheese is cut into small rectangular pieces.
  6. The ingredients prepared in the previous step are laid out between the harmonica. Pork starts with these products at random. Next, the piece again tightly wrapped in foil.

The accordion meat in the oven is baked for about an hour at high temperature.

Juicy beef baked in a piece of foil

Ingredients: a piece of meat for 700 - 800 g, 85 ml of soy sauce, 2 tbsp. l refined oil, 1 tsp. sweet ground paprika, dried garlic and curry, salt.

  1. All dry components are combined, filled with soy sauce.
  2. The marinade is rubbed well into a whole piece of beef, washed and dried with paper towels.
  3. The meat is sprinkled with oil and marinated for 3 hours.
  4. Further, the beef is densely covered with foil and baked for about an hour at 220 degrees.

The finished dish in the foil unfolds and cuts only after complete cooling.

Skewered pork skewers in a jar

Ingredients: a kilogram of pork, a glass of long rice, 4 onions, 180 g of smoked bacon, 4 tbsp. l cider vinegar, seasoning for pork, salt.

  1. Pork is cut in medium cubes. Onions - rings.
  2. The meat is mixed with onions, poured with apple cider vinegar and seasonings. It is left in this form for about an hour, after which it is salted to taste.
  3. Smoked lard is cut into thin slices.
  4. Pork strung on wooden skewers. The meat alternates with plates of bacon.
  5. At the bottom of two three-liter cans, half of the rice is poured out. Onion is laid on top of the marinade, structures with meat point up are set.
  6. The neck of the containers are wrapped with foil.

First, the dish is baked for about an hour at 230 degrees. Then the baked meat is cooked in the cooling oven for another 20 minutes.

Mustard-mayonnaise sauce meat

Ingredients: a kilo of pork, a large spoonful of fat sour cream and mayonnaise, 2 small. tablespoons of hot mustard, salt, herbs, dry garlic.

  1. The meat is washed and dried in a whole piece.
  2. The remaining components are combined in a common bowl.
  3. Pork is covered with the resulting marinade, after which it is transferred to an oiled baking sheet.
  4. The meat is cooked in a very hot oven for 20 minutes.
  5. Then it is wrapped in foil and baked for another 80 minutes, but at 190 degrees. At the same time, some water is poured onto the baking sheet.

Important! When punctured, a clear juice should stand out from the finished piece of pork.

Beef with potatoes in the sleeve

Ingredients: 1.2 kg of beef, 7 - 8 pcs. prunes, 10 tooth. garlic, 5 tbsp. l vegetable oil, 2 sprigs of mint, a pinch of dry basil, salt, a kilo of potatoes. How to cook beef up your sleeve is described below.

  1. Small cuts are made in a piece of meat, into which cloves of garlic are inserted (6 pcs.).
  2. Of the remaining components, except for potatoes and prunes, a marinade is prepared. The rest of the garlic for him is passed through a press.
  3. Dried fruits are washed and laid out in a sleeve along with slices of potatoes. The meat slices are spread on top, and the whole marinade is poured.
  4. The sleeve is tied on both sides.
  5. The treat is baked for 80 to 90 minutes at medium temperature.

The readiness of potatoes with meat is checked by a toothpick.

Bake meat with prunes

Ingredients: 730 g pork neck, 1 tbsp. l Russian mustard and as much French, 130 g pitted prunes, 4 cloves of garlic, salt, pepper, 6 tbsp. l mayonnaise.

  1. Washed prunes are poured with hot water for 15 minutes.
  2. Mustard of two kinds, salt, mayonnaise and pepper are mixed. Crushed fresh garlic is added to them. Products are mixed with a whisk.
  3. The meat, which is not completely cut into the accordion, is rubbed with the marinade from the previous step. It fits onto the foil.
  4. Prune slices are inserted into the slots.
  5. The foil folds tightly, and the pork "rests" in cool from evening to morning.

In the morning, meat with prunes goes to a very hot oven for 50 minutes. After unfolding the foil, the dish bakes for another 15 to 17 minutes.

Oven in pots with potatoes

Ingredients: 1 kg of potatoes and pork without lard, 2 onions, carrots, 2 tbsp. l ketchup, salt, a mixture of peppers.

  1. Onions with carrots are randomly cut and fried in hot oil.
  2. Then pieces of meat are laid out to the vegetables. Frying continues for another 8 to 9 minutes.
  3. The contents of the pan are laid out in five small pots. Cubes of raw potatoes sprinkle on top.
  4. Products are poured with water with salt, peppers and ketchup.

Baked pork in pots with potatoes in the oven until vegetables are cooked. This one will take a little less than an hour.

Pineapple roasting recipe

Ingredients: 720 g of pork, 9 rings of canned pineapple, 230 g of cheese, rock salt, pepper.

  1. A whole piece of pork is washed, dried and cut into 9 identical slices.
  2. Each piece through a film or bag is beaten with a hammer.
  3. The meat is transferred to a baking sheet covered with foil. It is rubbed with salt and pepper.
  4. On top of each piece is placed a pineapple ring.
  5. Billets are sprinkled with cheese and transferred to the oven for 50 - 55 minutes.

This recipe with pineapple can be improved to your taste by adding various sauces and aromatic herbs.

Lamb baked in creamy mushroom sauce

Ingredients: 230 g of mutton, 160 g of fresh champignons, a glass of fat cream, onion, 60 g of parmesan, salt, aromatic herbs.

  1. The meat, along with the onion, is cut into very small pieces.
  2. Lamb with vegetables is fried until golden brown on any preheated fat and transferred to a separate bowl.
  3. Pieces of mushrooms are fried in the same pan until cooked. To them are added cream, salt, aromatic herbs, grated cheese. When the mass begins to thicken, it is removed from the fire.
  4. Pieces of meat are laid out in a heat-resistant large container. The sauce from the last step spills over.

The meat in the oven with mushrooms is baked for 15 - 17 minutes. A temperature of 180 - 190 degrees is enough.

Pork skewers on skewers in the oven

Ingredients: 830 g of pork neck, a mixture of peppers, 3 onions, salt, 360 ml of fatty kefir.

  1. The meat is cut into small slices. The size of each of them will turn out approximately 4 by 4 cm.
  2. Onions are cut in circles.
  3. Pork is combined with a vegetable, sprinkled with pepper, salt, mixed directly with your hands.
  4. Salted kefir spills from above.
  5. The food container is covered in a package. Pickles will be marinated for at least 4 hours.
  6. Next, the pork must be strung on long wooden skewers and put on a baking sheet.
  7. The oven warms up to 250 degrees in advance.

On each side, the kebab is cooked for 9 to 12 minutes.

Baked meat with tomatoes and cheese

Ingredients: 2 large ripe tomatoes, large white onion, 440 g boneless pork loin, 120 - 140 g cheese, 1 - 3 cloves of garlic, 2 tbsp. l olive mayonnaise and sour cream, a pinch of a mixture of Italian herbs, salt.

  1. Washed pork is thoroughly dried from all sides with paper towels. A piece of meat is cut in portions - flat and wide. The optimum thickness for them is 1 cm.
  2. It is easiest to chop pork when it has not yet fully thawed in the center. Then the slices are guaranteed to be neat and even.
  3. Prepared pork is beaten off by the blunt side of a special malleus. The main thing is not to overdo it and not leave holes in the slices. Chops from all sides are rubbed with a mixture of salt and Italian ground herbs.
  4. The meat is laid on a deep baking sheet.
  5. Separately, mayonnaise and sour cream, as well as grated garlic, are combined. Each slice of pork is carefully smeared with the resulting sauce.
  6. The onion is peeled, washed and cut into large enough rings. All of them are fried in hot oil until soft and light golden. Finished rings are also distributed over the meat.
  7. Topped out circles of tomatoes.
  8. The meat under the "coat" of vegetables and sauce is rearranged in a very preheated oven for about 20 to 22 minutes.
  9. Then the pieces are filled with grated cheese and returned to the oven for another 14 to 17 minutes.

The treat is decorated with greens and served to the table in portions.

Pork chops under sour cream filling

Ingredients: half a glass of homemade sour cream, 430 g of pork neck, 2 tbsp. l sweet mustard, 85 g of cheese, salt, freshly ground pepper, any vegetable oil.

  1. The meat must be cut into large pieces. Their thickness will be about 2 cm.
  2. Slices on both sides are beaten with a special kitchen hammer. You can protect the pieces from tearing with two layers of cling film.
  3. Pork lightly rubbed with fine salt and freshly ground pepper.
  4. Chunks of meat are placed on a prepared baking sheet with high sides.
  5. Meat on top should be greased with vegetable oil. It is convenient to use a silicone brush for this.
  6. Chops will be baked in an oven, heated to about 190 degrees, a little less than half an hour.
  7. During this time, you need to prepare the fill. Its base will be coarsely grated cheese mixed with thick homemade sour cream. You can use a store product, but high fat content.The mass is salted to taste, sweet mustard is added to it. Lovers can take a very spicy seasoning.
  8. The meat is removed from the oven for a moment and covered with fill from the previous step.
  9. Chops come back and baked for another 25 - 35 minutes at the same temperature. During this time, they are completely saturated with a gentle sour cream sauce.

It is especially tasty to serve ready-made meals for guests or for daily dinner with mashed potatoes. You can also make a side dish of peas or broccoli.

Gentle cream baking recipe

Ingredients: 630 g pork fillet, large onion, 40 g plums. oil and 1 tbsp. l any vegetable, 140 ml of fat cream, 80 ml of dry. white wine, salt, a pinch of dried tarragon and black pepper, any other seasonings to taste.

  1. The meat is washed, dried with napkins from excess moisture, and then cut into thick small pieces. It is salted and peppered from all sides. It must be remembered that there will also be salt in the sauce.
  2. Vegetable oil is well heated in a pan. Half the creamy component is added to it. When the last melts, you can put the meat pieces in the container.
  3. Pork is fried on both sides over high heat. The meat should become very ruddy with a delicious crust. When it reaches the desired consistency, boiled water is poured into the pan. It should cover the pork by about 2/3.
  4. Under a closed lid, the pieces languish to softness with frequent turning. This will take approximately 45 - 55 minutes. If necessary, a new batch of water is poured into the pan.
  5. In a separate bowl, thin onion half rings are fried with tarragon. They are salted, sprinkled with selected spices.
  6. When the onion becomes soft, pouring white dry wine. After complete evaporation, the remaining butter and cream is added. The sauce simmers over low heat until thickened.
  7. When the meat is cooked, it goes into a heat-resistant form, the creamy mass from the previous step is poured to it.
  8. The dish is cooked in the oven for another 10 to 12 minutes.

It is tasty to serve buckwheat with pork baked in cream according to this recipe with a portion of green peas for dinner.

Pork neck baked onion

Ingredients: 1 kg of pork neck, 60 g of cheese, large carrots, 2 onions, 7 potatoes, salt, large tomato, 3 tbsp. l refined oil, ½ tbsp. l mayonnaise and mustard, fresh herbs, half a glass of water, black pepper.

  1. A piece of pork is cut into four large slices. They are coated on all sides with oil with table salt and black pepper.
  2. All vegetables, except for tomato, are peeled, washed and chopped with the thinnest long straw. Then mixed with the remaining oil, also salted and pepper.
  3. Vegetable straw is sprinkled on a baking sheet covered with oiled parchment paper. A prepared neck is laid on top. The specified amount of water is poured onto the pan. On top of the dish is covered with a single layer of foil.
  4. The meat moves into a very preheated oven. Further it will be prepared 85 - 95 minutes at 190 - 200 degrees.
  5. At this time, cheese and tomato are cut into cubes along with the skin. Mayonnaise, mustard, chopped herbs, salt are added to the products. All of them are well mixed.
  6. Without turning off the oven, meat is extracted outside. The foil is removed. On the slices of pork is laid out "salad" from the last step.

After another 20 - 25 minutes, the food will be completely ready.

Oven rustic meat

Ingredients: 4 - 5 pcs. pork ribs, 3 - 4 potatoes, 2 small onions, garlic to taste, salt, spices, herbs, 5 tbsp. l thick sour cream, 110 g of cheese, a handful of walnuts.

  1. In a preheated pan, large onion rings are fried until soft. They should soften and become slightly golden.
  2. After the onion, the potato wedges are fried. They should become a beautiful ruddy color. The main thing is that the potato pieces are not burnt.
  3. Separately, until roasted, the pork ribs are fried.
  4. First, potatoes are laid in a deep prepared baking dish, followed by ribs and, finally, onions. Shredded greens, spices, salt pour out from above.Parsley and cilantro are best combined with the dish in question.
  5. The treat will be baked for about 20 minutes, since all its components are almost completely ready.
  6. To prepare the sauce, mix miniature pieces of garlic, thick sour cream, chopped walnuts, grated cheese. Salt is also added to taste here.

The resulting treat is laid out in portions, generously sprinkled with sauce from the sixth step and immediately served on the table.

Juicy boiled pork in foil

Ingredients: 1.7 kg of pork neck, 3 tbsp. l sweet mustard, 2 tbsp. l sea ​​salt, the same amount of sunflower oil, 1 tbsp. l cane sugar and soy sauce, 3 tooth. garlic, 5 - 6 peas of black pepper, 2 bay leaves, small. spoonful of sweet ground paprika, hot pepper, nutmeg, mustard seeds, dried oregano, coriander, dried mint and cilantro, 2 small. tablespoons of lime juice.

  1. The whole piece is poured with half a lime juice, rubbed with cane sugar and salt. From above it is filled with cold water. Add parsley and classic black peppercorns. In this form, pork is left on the table for an hour.
  2. After the specified time, the meat is dried with paper towels, to fix the shape of the piece, it is tied with twine. At each resulting link, cuts are made, which are filled with chopped garlic.
  3. Soy sauce is rubbed into the pork, after which it is left on the table for another 40 - 45 minutes.
  4. At this time, all remaining dry components are crushed in a mortar. Sweet mustard and a pinch of cane sugar are added to them. The remaining lime juice, oil and some water are also poured. The consistency of the mass should be convenient for smearing the meat.
  5. Pork is covered with spicy sauce, wound in a film and put away in the cold all night. If possible, it is better to leave the blank for a day.
  6. Then the film is replaced with foil, and the pork is sent to bake in the oven for 2 - 2.5 hours at medium temperature.
  7. Then she cooks for another half hour already without coverage. In the process, pork is poured with the allocated juice.
  8. Another 13-14 hours of boiled pork will cool in a cool condition, wrapped in a new layer of foil.

Then the meat can be sliced ​​and treated in batches.

Chinese meat in soya-honey sauce

Ingredients: 4 tbsp. l classic soy sauce, ½ tsp. honey, 370 g of meat pulp, a pinch of coarse salt, 2 tbsp. l with a hill of potato starch, a handful of sesame (light), freshly ground black pepper, olive oil.

  1. Washed and dried meat is cut into small strips. It is a little salted. The main thing is not to overdo it with this supplement. It must be remembered that soy sauce is salty.
  2. Sliced ​​pork pepper and crumble in starch.
  3. The meat is fried in warmed olive oil for 12 to 14 minutes. The exact time will depend on the size of the pieces. Pork must be fully cooked during the roasting process.
  4. Soy sauce is poured into the pan, honey is added. With frequent stirring, the meat is left on fire until the filling is thickened. This will take about 3 minutes.
  5. Sesame is poured, the ingredients are mixed, and the pan is immediately removed from the heat.

Pork served hot.

Delicious Beef in Beer

Ingredients: 1 kg of beef pulp, 2 onions, 3 - 4 carrot roots, 60 g flour, 1.5 tbsp. tomato sauce, bay leaf, half a liter of dark beer, half a glass of boiled water, 1 tbsp. l granulated sugar, 5 cloves of garlic, salt, freshly ground black pepper.

  1. Onions arbitrarily coarsely chopped. Carrots are chopped in small cubes. Vegetables are sent to be fried in preheated fat. Great for this purpose is olive oil, or a mixture with a creamy or melted component. Vegetables are cooked 12-14 minutes before softening.
  2. Garlic is chopped coarsely.
  3. Prepared lean beef is cut in medium slices. She is poured into a bag along with flour. The meat is thoroughly shaken. Flour should cover every piece of it.
  4. Beef is laid out for vegetable frying. Together, the ingredients are cooked for another 5 to 6 minutes with frequent stirring.
  5. Tomato sauce, salt, garlic, parsley, pepper, water, beer, pepper are added to the meat.After mixing, the mass is brought to a boil.
  6. Plate heating is reduced to a minimum division.
  7. Under the lid (without openings for the exit of steam), the dish will languish for about three hours. From time to time the mass is mixed, water or beer is added to it.

The result is a very tender very soft beef.

Mushroom meat nests

Ingredients: half a glass of milk, 370 g of minced pork, 2 slices of white wheat bread, 1 tbsp. l coarse salt, large chicken egg, 130 g of mushrooms, onion, 40 g of butter.

  1. Bread is soaked in milk.
  2. In a deep bowl, minced meat, raw egg, salt are mixed.
  3. To the mass from the previous step is added wet pressed bread.
  4. For the filling, small pieces of raw mushrooms and onions are mixed. Products are fried in any preheated oil until cooked.
  5. The form is covered with parchment. Minced tortillas are laid out in it. Meat blanks turn into “nests” - a notch is made in the middle of them.
  6. The deepening is filled by frying from onions and mushrooms.
  7. Top with a miniature piece of butter.

The nests are baked in a hot oven for half an hour. A temperature of 190 degrees will be enough.

Kiwi baked pork

Ingredients: 420 g of pork, 2 ripe kiwi, 120 g of cheese, fine salt, freshly ground black pepper.

  1. The prepared fillet is cut into arbitrary pieces. For example, miniature records.
  2. Kiwi is cleaned and chopped into thin circles. The thickness of each should be no more than 0.5 cm. Kiwi must be selected necessarily ripe and soft.
  3. Cheese coarsely rubs.
  4. The heat-resistant form is rubbed with oil. Chunks of meat are laid out in one layer in it. Pork salted, sprinkled with pepper. You can take a mixture of colored ground peppers.
  5. Topped out are circles of fresh fruit and grated cheese. Kiwi will give pork a pleasant piquant sourness.
  6. At 180 - 190 degrees, the treat is baked for 35 - 45 minutes. It is necessary to ensure that the cheese does not turn into a dark hard crust. For this reason, it should be placed at the very end of the preparation, having stood until molten.

The meat is delicious served with a side dish of white or brown boiled rice or any stewed vegetables.

Meatloaf with mushrooms and cheese

Ingredients: 430 g of minced meat, 130 g of processed cheese, 320 g of mushrooms, rock salt, a mixture of colored ground peppers, 3 tbsp. l any vegetable oil.

  1. Fresh mushrooms are washed, cleaned. The cut on the legs is updated. They are crushed by miniature cubes. Instead of mushrooms, fresh oyster mushrooms can be used instead.
  2. Mushrooms are fried in hot oil.
  3. The minced meat is salted and peppered to taste. It is best to take a mixed meat product. For example, from pork and beef.
  4. A large square is cut from the foil, which is smeared with oil. A layer of minced meat is laid out on it. Frozen cream cheese is rubbing coarsely on top. The cooled mushroom roast is distributed.
  5. Folded neat meatloaf. It is covered with foil. The whole structure is wrapped as tight as possible. If necessary, a second layer of foil is taken. Meat juice should not leak out of the coating, otherwise the roll will turn out dry.
  6. The billet goes to a pre-heated oven. The roll is baked for half an hour.
  7. Then the coating unfolds and the dish is cooked for another 15 - 17 minutes, so that it turns red outside.

The finished treat is cut into medium pieces and immediately served on the table. You can use slices of roll instead of sausage for sandwiches.

Marble Beef with spices in the oven

Components: 430 g of marbled beef, 3 tbsp. l olive oil, 1 tsp peppercorns, a few sprigs of thyme and sweet paprika, salt.

  1. A piece of elite beef is cut into steaks with an optimal thickness of 1 - 1.5 cm.
  2. The meat is laid out on the table, dried with paper napkins to remove excess moisture.
  3. Beef is rubbed with salt.
  4. All spices are processed in a mortar. The resulting mixture is distributed over the meat. It is also tasty to use crushed garlic.
  5. Steaks stack on top of each other. Between them is placed on a fragrant branch of thyme. Right on the table, the meat is left for 20-30 minutes.
  6. The oven is preheated to maximum power.
  7. Steaks are laid out on a baking sheet covered with oiled parchment.
  8. The meat is baked in a preheated oven for 7 - 8 minutes.
  9. A small amount of salt dissolves in the remaining oil. You can add your favorite spices.
  10. Finished pieces are stacked on top of each other, each smeared with salted oil.

The food is served hot. Elite beef, if not dried in the oven, always turns out to be very tender and soft. The meat is deliciously complemented with spicy sauces.

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