What side dish to cook for meat in the oven

Buckwheat in sweet languor

Making a side dish of buckwheat is very simple. And yet there are some subtleties here. One of them is the right cereal, such as “National” buckwheat. Buckwheat has undergone special processing, calibration and cleaning. As a result, the appearance of the product improves, its nutritional value increases, and cooking time is significantly reduced.

Pour 300 g of buckwheat into a deep frying pan without oil and, stirring frequently, heat over medium heat. Pour 200 ml of boiling water into the cereal in a deep bowl and leave to swell. At this time, caramelize the chopped onion with 1 tbsp. l. Sahara. Add grated carrots and fry for 5 minutes. Add a pinch of pepper and nutmeg and simmer for 10 minutes.

Next, put the soaked buckwheat into the frying pan, pour in 300 ml of vegetable broth, salt to taste and simmer under the lid until all the liquid is absorbed. This side dish will organically complement a whole baked chicken or turkey fillet.

How to cook pork goulash with gravy: recipe step by step (with photo)

• 300 g pork;
• 30 g of tomato paste and the same amount of flour;
• bulb;
• 1.5 glasses of water;
• bay leaf and spices.

1. The pulp is cut into medium-sized cubes and fried.
2. When a golden brown crust appears on the meat pieces, pour in the tomato paste and mix thoroughly.
3. After two minutes, pour in water, add salt and spices.
4. Reduce heat and cook for 60 minutes.
5. Chopped onions and flour are fried separately in two different frying pans.
6. The contents of the pans are mixed and the broth is poured.
7. When the mixture is thoroughly mixed, you can pour it into the meat.
8. After ten minutes it turns off.

Eastern passions for bulgur

An interesting side dish for meat would be National bulgur. Bulgur “National” is prepared from durum wheat in a special way. The grains are soaked, steamed, naturally dried and crushed. Due to this processing, the cereal does not need to be washed and additionally soaked before cooking.

Fry the onion cubes in a mixture of butter and olive oil until transparent. Remove the membranes and seeds from 2 green hot peppers, chop into strips and pour into a frying pan. After 5 minutes, add 3 pureed tomatoes in their own juice and 50 g of thick tomato paste, simmer under the lid for 10 minutes.

Now add 200 g of bulgur to the sauce, mix, pour in meat broth so that it covers the cereal by a couple of centimeters. Salt and pepper the dish to taste, cover with a lid and simmer for 15–20 minutes. Spicy tomato bulgur can be served with pork knuckle or marinated beef.

Goulash with potatoes “Awesome”

Number of servings: 4

• meat (beef or pork) – 600 grams;
• potatoes – 500 grams;
• onions – 2 pieces;
• tomatoes - 3 pieces;
• sweet pepper – 1 piece;
• carrots – 1 piece;
• garlic – 4 cloves;
• water – 400 ml;
• refined sunflower oil – 3 tablespoons;
• ground black pepper - to taste;
• salt - to taste.

All these products are needed in order to prepare the most delicious goulash on the planet.

1. Wash the meat, cut into small pieces. Also chop the onion.
2. Heat vegetable oil in a frying pan or saucepan and fry the onion until golden brown.
3. Add meat, salt and seasoning to the onion. Keep on high heat for at least 5 minutes.
4. Reduce the temperature and add 1 cup of water. Simmer covered for 60 minutes.
5. Add vegetables to the brew, pour in a little more than half a glass of water, simmer, stirring occasionally.
6. Once the meat has softened, add the potatoes.
7. Simmer, stirring until the potatoes are ready.
8. Leave for at least 10 minutes before serving.

This simple but satisfying dish will please everyone. Such a simple dish as goulash is convenient because it is very easy to prepare a side dish for it. Check out the side dish ideas below.

Golden scatterings of rice

How to prepare a delicious side dish of rice? First of all, take “Jasmine” “National” rice as a basis. This is one of the best varieties of rice in the world. Snow-white fluffy rice “Jasmine” has a delicate and refined taste and milky aroma.

Cut a medium onion and a large quince into small cubes. Fry them in a deep frying pan with oil until the quince is soft and the onion is transparent. Pour in 300 g of washed rice, mix well and pour in 900 ml of hot water. Add 2 tsp. turmeric, 1 tsp. cinnamon, 0.5 tsp. cumin and salt to taste. Cover the pan with a lid and simmer the rice over low heat for about 15 minutes.

Then pour the juice of one lemon over it and continue cooking for another 5 minutes. Garnish the finished golden rice with lemon slices and parsley petals. In this form, it will make a harmonious duet with baked duck or rabbit in creamy sauce.

Potato side dishes

The options for preparing a potato side dish are varied: you can make potato croquettes or pancakes, make mashed potatoes, prepare stewed potatoes, or simply boil or fry them.

Baby potatoes with aromatic herbs (for 2-3 servings)

Wash 600 g baby potatoes well, but do not peel them. Spread in an even layer in a baking dish. Tear 15 g of rosemary, 5 g of thyme with your hands and crush 4 cloves of unpeeled garlic. pour generously with vegetable oil. Bake at 180 degrees for 30 minutes. After baking, lightly press the potatoes with your hand so that the skin bursts. Salt and pepper.

Quinoa on the green side

Quinoa "National" consists of continuous advantages. White Quinoa National is grown in Peru. Quinoa tastes like unprocessed rice and is good as a side dish and for making porridges. Quinoa contains amino acids and a large amount of proteins.

Pour 200 g of washed quinoa with 400 ml of water, add salt to taste, bring to a boil, and cook covered for 20 minutes. At the end, pour in 1 tbsp. l. olive oil and stir. Grate 3 cm of ginger root on a fine grater and fry with a crushed clove of garlic. Divide the head of broccoli into florets, put it in a frying pan, pour in 3 tbsp. l. water and simmer until completely softened.

Combine quinoa with stewed broccoli, 100 g of green peas and season with sauce. We will mix it from lime juice, 1 tsp. grain mustard, 1 tsp. honey and a pinch of chili. Before serving, garnish the quinoa with pine nuts and raisins. As an option, this side dish can be offered with veal baked with aromatic herbs.

What to serve with? Side dish for pork goulash

The side dish can be absolutely anything. Pork goulash goes great with mashed potatoes or buckwheat, and can also be served with rice or pasta. Today we will prepare buckwheat as a side dish for pork goulash.

Step 5.

In a saucepan, pour a glass of buckwheat with 2 glasses of water, add salt to taste. We put it on the stove. After the water boils, you need to reduce the heat and cook until the water has completely evaporated.

Delicious pork goulash prepared according to the classic recipe is ready. We put the side dish on the plate, add the goulash and invite everyone to the table. Bon appetit!

Goulash is the national Hungarian thick soup. Over time, the dish spread throughout the world and changed; nowadays it can be prepared not only as soup, but also as a very tasty gravy. In this article we will get acquainted with the assortment of goulash with side dishes, and also consider cooking recipes.

Barley in hops

A little imagination, and now pearl barley turns into an original side dish. For this recipe we will need “National” Dutch grits. “Dutch” cereal “National” was simply created for this dish. Dutch groats are polished pearl barley; they perfectly retain their color and shape. But the most important thing is that it remains crumbly, grain by grain. This grain also cooks faster and better absorbs the aromas and flavors of other ingredients.

In a deep frying pan, fry a red onion and yellow bell pepper with the addition of 2 cloves of garlic. Pour in 200 g of washed Dutch oven and, stirring frequently, brown over medium heat for 5 minutes. Pour in 300 ml of light beer, salt and pepper to taste, cover with a lid and simmer over medium heat for half an hour. If the liquid evaporates ahead of time, pour in a little boiling water.

Add 1 tbsp to the prepared cereal. l. butter, cover the pan with a towel and let it brew for 10 minutes. Before serving, sprinkle the barley with chopped cilantro or dill. It will be an organic addition to baked beef steaks or spicy chicken wings.

How to cook pork goulash

Our recipe will tell you in detail how to cook pork goulash with vegetables. We will need the most common ingredients such as carrots, onions, bell peppers. It is natural vegetables that will make the dish aromatic and rich. Let's look in detail at how to correctly, quickly and tasty make goulash with pork at home according to the classic recipe.

Step 1.

Cut the meat into pieces, carrots and pepper into strips. Either chop the garlic very finely, or grate it, or put it through a garlic press.

Step 2.

Pour vegetable oil into a heated frying pan and add chopped meat. It needs to be fried until it turns golden brown.

Step 3.

Add carrots and peppers to the meat and continue frying.

Step 4.

As soon as the vegetables are sufficiently fried, fill the contents of the frying pan with 1 glass of water, add mayonnaise, tomato paste and spices, and salt to taste. Be sure to reduce the heat at this stage and close the lid so that the meat is completely stewed and becomes soft and juicy.

As soon as the meat becomes soft, you can consider the goulash ready and remove the pan from the stove. Since pork neck was used here, the meat did not take a long time to cook. In total, the extinguishing stage took 20 minutes. If the meat comes from any other part, you may need to simmer longer.

Couscous in a vegetable kaleidoscope

A great quick side dish can be made from large National couscous. Large couscous "National" is obtained in an unusual way. Ground durum wheat grains (i.e. semolina) are moistened, rolled into small balls and dried. Couscous is light yellow grains of a large fraction (which has no analogues on the Russian market). As a side dish, it can be served cold or hot, also added to salads or used instead of bread crumbs for a crispy crust.

Pour 150 g of dry couscous into a deep glass container, add a pinch of salt, 0.5 tsp. curry, mixture of peppers to taste. Mix everything well, pour 300 ml of boiling water over the cereal, cover with a plate and let sit for 10–15 minutes. Meanwhile, quickly sauté the chopped onion in oil. Cut the multi-colored sweet peppers in half. Mix assorted vegetables with onions.

Place the steamed couscous here and remove from the heat. A side dish of couscous goes well with both red and white meat in the oven.

The ideal side dish allows you to reveal the multifaceted taste of meat dishes in all its glory and at the same time not overshadow the subtlest nuances. Cereals of the National brand are perfect for this role. These are products of the highest quality that captivate with their incomparable taste and limitless benefits. With their help, you can create dozens of different side dishes for all occasions.

What side dishes are served with meat?

How to prepare a suitable side dish for meat, and in general, why is it needed? In fact, the role of the side dish is simply invaluable. Even the most delicious and juicy meat without a side dish will seem not so appetizing, but on the contrary – bland and ordinary. Garnish is an important part of any dish. A side dish increases the nutritional value of the dish, adds variety to the taste range, makes the dish attractive and appetizing, which, by the way, increases the digestibility of the tasted food.

The ingredients from which you can prepare a side dish are cereals, legumes, potatoes, vegetables, pasta. They can be fried, stewed, steamed or poached. It all depends on personal preference and the desired result. In addition to meat and side dishes, you can prepare vegetable salads from cucumbers, cabbage, herbs, as well as from any canned or fresh fruits or vegetables.

Pork baked in marinade

• Pork (tenderloin) – 500 g.
• Onions – 2-3 pcs.
• Garlic cloves – 5 pcs.
• Pepper mixture – 2 tsp.
• Rosemary sprigs – 1-2 pcs.
• Soy sauce – 3 tbsp. l.
• Salt to taste.

To prepare this dish we will need a little time, about 1 hour. Let's start with the onions first. We clean it and grind it through a meat grinder, or finely chop it with a blender. After that, we pour soy sauce into the onion mixture, so we have a wonderful marinade.

We put our marinade aside and proceed to the meat. We cut the meat into small pieces and place the slices immediately in a suitable form for your oven. Then sprinkle the pieces of meat with pepper and rosemary. And we put garlic cloves on top, and under no circumstances peel it. This will allow the garlic to reveal more of its flavor.

Pour the marinade over the meat, close the lid and safely place it in the oven, preheated to 180-200 degrees. At this temperature, the dish will be prepared in 35-40 minutes. The meat is ready!

And for a tasty side dish for such a dish, boiled rice with vegetables is perfect. Boil the rice in salted water and add fried carrots and onions to the prepared side dish. If desired, you can add canned corn to the rice.

The main tasks of a side dish are to highlight the taste of the main dish and make the food more appetizing in appearance. Sometimes housewives supplement meat or fish with cereals, vegetables or other products to make the portion more filling, but this is not the main goal. Each product needs its own accompaniment, and fried pig meat is no exception. The side dish for pork steak can be very different, but there are certain rules for choosing it. Following them, the hostess will be able to emphasize the taste of the main dish by choosing the right addition to it.

Stuffed potatoes as a side dish for meat in the oven

Everyone knows that potato tubers are suitable for absolutely any meat, no matter how they are prepared. The most common are mashed potatoes, fried, boiled with butter and herbs.

But recently, no less tasty country-style potatoes with cheese, stuffed in the shape of an accordion, have begun to gain momentum.

Components:

• potato tubers – 1 kg;
• dill, salt - to taste;
• champignons – 60 g;
• fat – 2 tbsp. l.

Production: 65 minutes.

Calorie content: 287 Kcal/100 g.

Wash the potatoes thoroughly, peel them, place them on a board and carefully cut them across strips three to four millimeters thick, without reaching the end.

We wash the champignons in warm water, peel off the top layer if necessary, and chop into thin slices.

Coat the baking sheet with lard. We start the electric oven at 200 °C. Place two pieces of mushroom in each slot. This must be done carefully so that the “accordion” does not fall apart.

Place the stuffed potatoes on a baking sheet, sprinkle with herbs, salt and bake for fifty minutes.

You can stuff tubers not only with mushrooms. They also use bacon, cheese, regular lard, and wrap the tubers in foil. There are a lot of interpretations, but no matter what version you prepare, this dish is perfect for baked, fried or stewed meat in an electric oven.