Pork stuffed with minced meat in a frying pan in white wine: step-by-step recipe with photos

Braised Pork in White Wine and Herbs is a simple, set-it-and-forget-it dish. Of course, you can’t leave the fryer on the stove completely unattended. Even if the timer is turned on, I advise you to sometimes look under the lid - you never know what will go wrong so that you can always fix it.

Braised pork in white wine with spicy seasonings

For the recipe, a shoulder blade or rump with a thin layer of lard is suitable to make the dish satisfying. Choose dry white wine according to your taste. I don’t recommend using really cheap ones, because you need to wash down the meat with something, so the old classics are best - Aligote, Riesling and similar wines.

During mushroom season, add a couple of fresh porcini mushrooms to the pan, the aroma will be mind-blowing.

Cooking time: 1 hour
Number of servings: 4

Pork in red wine

If you want to make delicious roasted pork, cook the meat in red wine. Pork in red wine turns out very soft and juicy, soaked in the taste and aromas of wine and spices. It is good both hot and cold. This meat can be prepared for a holiday table or for breakfast, used for salads or sandwiches.

Ingredients:

700 g pork pulp;
1 glass of red wine;
2 tbsp. l. olive oil;
1 tsp. salt;
1 onion;
3 cloves of garlic;
1 tbsp. l. dried paprika pieces;
2-3 bay leaves;
1/4 tsp. ground black pepper.

Cooking steps:

Wash the pork, dry it and place it in a convenient container.

Prepare the ingredients for the marinade.

Mix paprika, black pepper and salt, squeeze out the garlic, pour in olive oil, stir.

Rub the meat with this mixture on all sides.

Add chopped onion and bay leaf.

Pour in red wine and leave the pork to marinate for 1 day on the bottom shelf of the refrigerator. During this time, the meat can be turned over several times so that it marinates evenly.

1-2 hours before baking, remove pork from the refrigerator. Place the meat without marinade and onions in a baking sleeve and place in an oven preheated to 200 degrees for 1 hour. Then carefully cut the sleeve and bake for another 30 minutes, pouring over the resulting juice.

Very tasty, soft and aromatic pork in red wine is ready.

Bon appetit, make your loved ones happy!

Meat stewed in wine with vegetables

This recipe produces aromatic, melt-in-your-mouth meat seasoned with onions, herbs and garlic. Can be eaten with flatbread or any side dish.

Ingredients for “Meat stewed in wine with vegetables”:

Pork (can be replaced with lamb, beef, veal) - 1.2 kg
Vegetable oil - 2 tbsp. l.
Onions - 600 g
Tomato – 800 g
Parsley - 1 bunch.
Cilantro - 1 bunch.
Bell pepper - 1 piece
Garlic (head, less if possible) - 1 pc.
Khmeli-suneli - 1 tsp.
Sweet paprika - 2 tsp.
Coriander - 1 tsp.
Adjika (less possible) - 1 tsp.
Cinnamon - 1 pinch.
Cloves - 2 pcs.
Dry red wine – 400 ml
Red hot pepper - 1 pc.
Salt (2.5 teaspoons) - to taste
Green onion - 1 bunch.

Cooking time: 120 minutes

Number of servings: 15

Recipe for “Meat stewed in wine with vegetables”:

Cut the meat without veins and bones into pieces the size of a walnut.

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Grease a cauldron with vegetable oil, heat it and fry the meat in 2 steps until crusty.

Return all the meat to the cauldron, add the onions cut into half rings, mix everything, set the heat to minimum and leave covered for 40 minutes.

Cut the tomatoes into thin slices. Remove seeds and membranes from hot and sweet peppers and chop finely. Send everything to the meat. Pour in the wine, add salt and simmer, covered, until the meat is cooked. The pork was perfectly cooked in 20 minutes. When stewing lamb and beef, increase the simmering time.

Add all the spices, finely chopped herbs and garlic. And again under the lid for 5 minutes. Taste for salt and pepper.

Serve generously sprinkled with green onions. This is delicious. Bon appetit.

Required Ingredients

To cook pork in white wine in a frying pan, you will need to prepare:

a piece of meat (preferably carbonate) weighing 1-1.5 kg;
minced meat from any meat – 400 g;
champignons - 400 g;
onion – 1 piece;
garlic – 5 cloves (can be omitted);
a handful of walnuts;
a small piece of hard cheese (100 g);
mustard – 1 tbsp. l;
white wine – approximately ½ bottle;
20% cream – 100 ml;
a small piece of butter;
a little vegetable oil.

Some ingredients can be replaced or omitted altogether. So, for example, instead of mushrooms you can take prunes. If you don't like champignons, other mushrooms will do. You can even replace white wine. Instead, sugar and vinegar are diluted in water to taste.

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Pork in red wine sauce

When you want to please your loved ones with some interesting dish, but don’t want to stand at the stove for a long time, then you can prepare this wonderful meat dish - pork with mushrooms, in red wine sauce. The meat turns out very tender and juicy. Try it and I'm sure you will definitely like this recipe.

Products (for 8 servings)

Pork (I have the neck) - 1 kg
Fresh champignons – 500 g
Onions - 200 g
Garlic - 1 clove
Dry red wine - 1 glass
Meat broth or water - 1.5 cups
Vegetable oil - 5 tbsp. spoons
Flour - 1 tbsp. spoon
Thyme - to taste
Nutmeg - to taste
Black pepper - to taste
Salt - to taste
Parsley - to taste

For this dish you can use not only pork, but also beef, rabbit or poultry.

Cut the pork into small pieces. Fry until half cooked in a preheated frying pan with the addition of vegetable oil.

Add chopped onion to the meat and fry it until transparent.

We cut the mushrooms large enough so that they fit well in the dish. Add mushrooms to the pan, salt to taste.

Fry everything until the juice released by the mushrooms boils away.

Now add finely chopped or pressed garlic.

While the garlic is warming up, we mix our spices with the flour - black pepper, nutmeg and thyme. Add this mixture to the meat, mix thoroughly and fry for just a minute.

Pour wine and broth (or water) into the pan and mix well. Let the sauce boil, reduce the heat to low, cover with a lid and let the meat simmer in the sauce for about 20 minutes.

A couple of minutes before the end of cooking, add parsley to the dish.

Egg noodles are served as a side dish for this dish. Bon appetit! Make yourself and your loved ones happy!

Method for preparing stewed pork in white wine with spicy seasonings

We clean a piece of pork from films, wash it, dry it with a paper towel and sprinkle with ground red pepper.

Sprinkle the prepared piece of pork with ground red pepper.

We cut the meat into cubes measuring 3x3 centimeters or slightly smaller, since the dish takes a long time to cook, there is no need to chop it.

Cut the pork into cubes

Peel the onions and chop them finely. There should be a lot of onion; during the stewing process it will completely boil and enrich the sauce with its taste, so the more onions, the tastier.

Crush the cloves of garlic with a wide knife right in the peel, this makes the garlic easier to peel. Then remove the husks and grind the garlic cloves into a pulp.

Finely chop a large bunch of cilantro and the same bunch of parsley or celery. There is no need to cut off the stems; they, like the onions, will be useful in the sauce.

Finely chop the onion

Crush the cloves of garlic with a knife, remove the husks and grind them into a paste.

Finely chop a bunch of cilantro and a bunch of parsley

Next, pour some vegetable oil into the frying pan for frying, for example, sunflower or rapeseed. Throw half the chopped onion, some garlic and some of the pork into the roasting pan.

Throw half the chopped onion, some garlic and some of the pork into the roasting pan.

Place half the greens on the pork, then again the onions, the remaining meat and greens. Salt everything together to taste, sprinkle with ground red and black pepper.

Add dried carrots and dried chili, pour a glass of dry white wine, add bay leaves and put the roasting pan on the fire.

Pork in wine in the oven

Pork in wine baked in the oven turns out incredibly tasty, tender and unusual. The meat is soaked in spices and wine, when baked it acquires a unique aroma, and when cooked it melts in your mouth. This meat is best served with hot sauce or adjika. Be sure to try it!

Ingredients

To cook pork in wine in the oven you will need: pork (pulp) - 500-600 g; semi-dry red wine - 300-350 ml; onions - 1-2 pcs.; paprika - 1 tsp; khmeli-suneli - 2 tsp; salt - to taste; refined vegetable oil - 1 tbsp. l.

Cooking steps

Cut the pork into medium thin pieces. Beat it a little with a hammer.

Salt, sprinkle with paprika and khmeli-suneli.

Add onion cut into half rings.

Pour wine over the meat and leave to marinate for 4-5 hours. Add salt to taste (if needed).

Add vegetable oil to the meat and mix. Place pork with onions and wine in a baking dish.

Cover the pan with foil and place in an oven preheated to 180 degrees for 40 minutes. After this, remove the foil and bake the meat for another 30-40 minutes (turn the meat periodically and make sure it doesn’t burn). That's all, incredibly tasty pork in wine, baked in the oven, is ready! Serve hot with hot sauce or adjika and herbs.

Enjoy your meal!

Pork recipe in a frying pan in white wine

Since we are preparing pork meat with white wine in a frying pan for the festive table, everything should be beautiful and incredibly tasty.

First of all, prepare the filling. To do this, finely chop the onions, mushrooms, and garlic. If you don’t like garlic, you can omit it or fry the whole cloves with mushrooms a little and then remove them.

In a frying pan in heated vegetable oil, sauté the garlic and onions for about a minute, add the mushrooms to them and simmer over medium heat under a closed lid.

After 10-15 minutes, remove the mushrooms, onions and garlic from the pan, and put the minced meat in their place. You need to fry it a little, stirring all the time.

Add mustard and half the mushrooms to the minced meat, mix well, add salt and pepper, simmer for 5-7 minutes and place on a plate to cool. While stewing, do not forget to stir all the time.

Now it's time for the meat. You need to make an “accordion” out of it. That is, cut into pieces, but not completely. The thickness of each piece is about 1-1.5 cm. We do not cut about 1 cm. We will place the filling between the pieces.

Mix the cooled minced meat with finely chopped cheese and spread the filling between the pieces.

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Now we tie a piece of pork with threads so that the pieces do not fall apart.

The next step is to fry the stuffed pork in a frying pan. First you need to heat the butter over high heat. Fry a piece of meat for literally 30-40 seconds on all sides. There should be a light golden crust.

Pour white wine over the fried pork, add about 100 ml of water, cover the pan with a lid and leave to simmer over low heat for one to one and a half hours. The time for cooking meat in wine depends on the weight of the piece. The larger the piece of pork, the longer it needs to simmer.

Take out the finished meat and leave to cool slightly.

Baked pork with red wine and apples: recipe for cooking in pieces

Everyone without exception loves juicy and tender meat, so it’s not at all difficult to find recipes that suit your taste one hundred percent. To prepare mega-juicy pork, we have an excellent recipe for baked meat in pieces.

The aromatic “bouquet” of red dessert wine will give the meat a special taste and make it very soft. And apples will give the dish a unique aroma.

Ingredients

Pork pulp - 800 g;
Green apples - 2 pcs.;
Dessert wine - 2 glasses;
Onions - 2 pcs.;
Lemon - 1 pc.;
Salt, pepper - to taste;
Parsley - 10 g;
Olive oil - 2 tbsp;
Homemade mayonnaise - 110 g;
Nutmeg - 1 pinch.

How to cook pork pieces in the oven with your own hands

Wash and dry the pork, place it on a cutting board and cut into portions (7-8 pieces). Lightly pound the meat and season with salt and pepper. Place the pieces in a small rimmed bowl.
Squeeze the juice out of half a lemon and pour it over the meat. Add dessert wine (preferably warmed) and refrigerate the pork for 3 hours to marinate.
Peel onions and apples and wash well. Cut the onions into thin rings, apples into slices.
Grease a suitable baking sheet with olive oil and place the marinated meat on it (all over the baking sheet). Lubricate the meat with homemade mayonnaise using a spoon.
Place chopped onions on top of the meat and place the dish in the preheated oven. Cook pork for 15 minutes at 200°C.
Then carefully remove the pan from the oven and place the apples on top. Sprinkle the treat with a pinch of nutmeg and return it to the oven. Cook the meat for another 30 minutes at the same temperature until done.
Remove the dish from the oven, using a spatula, place the meat on a large plate. Garnish the baked pork with finely chopped parsley and serve.

Pork in red wine in the oven is very tasty, and you can complement it only with fresh vegetables or your favorite sauce.

Description of preparation:

In general, I like this recipe for cooking pork in white wine for its economy.
After all, in fact, you can spend money on a bottle of inexpensive white wine, but everything else can be found in the kitchen of every housewife or owner. But the taste and aroma of the finished dish are simply indescribable! The result is juicy and tender meat with subtle notes of wine. In general, I’m telling you how to cook pork in white wine, and I hope you like it! Purpose: For lunch / For a holiday table / Inexpensive / Holiday lunch Main ingredient: Meat / Pork Dish: Hot dishes

Meat steak in red wine

I looked through other steak recipes and didn’t see any similar ones. I offer another option for cooking. Steaks in a wine marinade are juicy, tasty and melt in your mouth. Wine gives the meat its own zest and taste. I hope you enjoy it) It is advisable to use wine for the marinade that you would drink yourself... otherwise you can spoil the meat. Meat can be fried either on the grill or in a regular frying pan.

Ingredients for “Meat Steak in Red Wine”:

Pork (I had pork on the bone, also known as loin or bone... but you can take any meat, even beef, it will turn out delicious, in any case... and it’s better to take some of the meat that is not dry, with streaks of fat, then it will turn out more juicy Well, everyone calculates the number of servings themselves. Mine is for two people. If there are more people, then take more ingredients.) - 500 g
Onion - 1 pc.
Dry red wine (I took cabernet sauvignon, everyone takes what wine they like, the main thing is dry!) - 300 ml
Salt (According to your taste)
Black pepper (Ground black pepper to taste.)
Allspice (At your discretion, you can not add it.) - 8 pcs.
Sunflower oil (Not a lot of oil, just a couple of spoons, grate the meat.)

Cooking time: 15 minutes

Number of servings: 2

Recipe for “Meat steak in red wine”:

So, we wash the meat and dry it with a paper towel. Rub with salt, pepper and sunflower oil. Cut the onion into half rings. Place the meat and onions in a deep bowl, pour in wine and sprinkle with allspice. I mix it all again and distribute the onions and peppers over the meat from below and above. Place in a cool place for a couple of hours. Turn the meat over a couple of times. Place our meat on a heated frying pan and fry (not over low heat!!) for a few minutes on each side, depending on the doneness you want. After frying, you need to let the meat breathe for about 10 minutes. You can even put it in a preheated oven for 5-10 minutes.

See the degree of roasting for yourself, I overcooked it a little, but it didn’t affect the taste at all.

Juice should flow from the meat, this indicates that it will be juicy. Bon appetit.

Meat in wine sauce

21 Apr

She received guests over the weekend. And since there are guests, that means a lot of tasty, new, different things.

I'll start with the main thing - meat)

Pork in wine sauce.

Needed (for 6-8 servings): 1 kg pork (neck) 200 g onions 250 g butter 2 tbsp. tablespoons wheat flour 200 ml dry red wine 200 ml water 1 teaspoon salt 1 teaspoon pepper

Cooking time: 1 hour 30 minutes

For those who don’t know how to choose meat, take the neck or what is called “brass pork” (there will be a post soon - I’ll tell you everything about meat, how to choose, what types and how to cook, etc.). For those who know about pork, choose fillet pieces and we’ll bake them.

Cut the onion into small cubes using the brunoise method.

Retreat

Brunoise, as La Rousse says (a culinary encyclopedia, I used it to cook buckwheat pancakes) is the name of both the method of cutting vegetables into very small cubes (1-2 mm in diameter), and the actual vegetables cut in this way. Typically, brunoise is a mixture of different vegetables (carrots, turnips, celery root, etc.), but only one vegetable can be used. Brunoise is most often poached in butter and used in the preparation of soups, sauces and minced meats; it is used to flavor individual ingredients of dishes or entire dishes (crayfish, osso buco, etc.). Sliced brunoise is usually used immediately, but if covered with a damp cloth, it can be stored, but not for a very long time.

A very good example of correct and easy cutting of onions in this way. Look here brunoise onion.

Chop the onion, put the frying pan on high heat, add half of the specified volume of butter (i.e. 125g. It is not necessary to measure accurately, take it “by eye” - it’s not scary).

Turn on the oven and heat it to 220C.

The butter has melted - add the onion, fry until golden brown. Stir constantly, under no circumstances should it burn.

Now add flour and stir quickly to prevent lumps from appearing.

Fry the flour for 10-15 seconds and pour in the wine, then water. Stir and remove from heat.

Cut the meat into pieces 1 - 1.5 cm thick.

Sprinkle with salt and pepper.

Pour half the sauce into the baking dish and place the meat on it “overlapping”.

Top with the remaining sauce. Try to distribute evenly.

Melt the remaining butter (125 g) and pour over the sauce.

In this form, we now send it to an already preheated oven (let me remind you - up to 220C). We will bake for about 1 hour.

It is better to place the pan not on the middle level, but a little lower, in order to prevent the crust from burning. Remove the meat a couple of times and pour the sauce over it.

What is called “running around with a camera and a knife”:

At first I was wildly scared that it was burnt. It turned out - no, everything was fine, the color was due to the wine, it wasn’t burnt. But you still keep an eye on your preparation so that it looks more presentable.

The meat turns out very tasty. Tender, juicy. As a side dish, if you like, serve boiled or baked vegetables (preferably without seasonings at all) or steamed rice. It will be great with polenta, and don’t forget dry red wine.

Bon appetit!

Next will be salads, appetizers and pasta for rebetna.

Ingredients: Pork