It turns out that wine is not just for drinking.
With it you can cook very tasty meat.
The popular drink softens the fibers well, fills the product with aroma and gives a unique flavor to the dish.
Decorate the table with amazing meat in wine?
Meat in wine - general principles of cooking
Tasty meat - fresh. Therefore, for the preparation of fragrant and delicate dishes it is necessary to take care of acquiring a good piece, it is possible with layers of fat. Meat should be washed, wiped with napkins and be sure to remove from the surface of the film. Then you can start cutting. The shape and size of the pieces depend on the recipe and personal wishes.
If the recipe does not indicate which wine to use, then take any. It can be simply used for pickling or it is possible to prepare sauces on its basis, add while stewing. But the alcoholic drink is necessarily heat treated.
Spices in meat can be put any. But we must remember that they can kill the refined taste and aroma of wine. Therefore, in most recipes are limited to adding pepper, garlic and greens.
Recipe 1: Meat in wine with champignons (pork)
For this meat in wine will require fresh champignons. Frozen or marinated mushrooms will not work. Wine used dry, white.
Ingredients
• 800 grams of pork;
• 250 ml of wine;
• 200 grams of champignons;
• 3 cloves of garlic;
• 3 tablespoons sour cream;
• salt;
• 1.5 spoons of oil grow .;
• 1.5 tablespoons butter;
• dill;
• 2 tablespoons of flour.
Cooking
1. Cut the pork in large enough pieces, like on a shish kebab. Roll in flour and fry in heated vegetable oil until golden brown. We immediately make the maximum fire, do not need to stew the dish.
2. Grease the baking dish with butter.
3. Shred champignons with neat plates, fry for a moment in a skillet after pork.
4. Add the pieces of pork to the mushrooms, pour wine, season with salt, pepper and send to the oven for 40 minutes. 5. Mix sour cream with chopped garlic, add chopped dill.
6. We take out meat in wine, from above we grease with sour cream and we bake 15 more minutes. Temperature 180.
Recipe 2: Meat in wine with prunes (veal)
According to this recipe, you can cook any meat, but veal is especially aromatic and juicy. Also need prunes. If it is too dry, then you need to soak it in warm water, otherwise it will take a lot of moisture from the meat.
Ingredients
• 1 kg of veal;
• 300 grams of prunes;
• 100 grams of tomato puree;
• 180 grams of white wine;
• 2 bulbs;
• salt and pepper;
• 60 grams of oil;
• 0.5 bunches of parsley.
Cooking
1. Cut the veal into cubes, like goulash.
2. Heat half of the oil in a skillet, fry the beef, remove it into a saucepan or cauldron.
3. And pour wine into this oil, let it boil for a minute, pour it over to the meat.
4. Now pour the remaining oil into the pan and put it on the stove again.
5. Shred the onion half rings, fry until ruddy in color, add the tomato, fry together and shift to the meat.
6. Add the washed prunes, cover and simmer on low heat for about 40 minutes.
7. 10 minutes prior to readiness salt, pepper, and at the end throw parsley leaves.
Recipe 3: Meat in wine with pineapples (pork)
For the preparation of the tenderest meat in wine, we will use canned pineapples. It is not necessary to use rings, you can take cubes. Wine use white, dry.
Ingredients
• 100 ml of soy sauce;
• 800 grams of pork;
• 200 grams of pineapples;
• 120 grams of wine;
• 2 cloves of garlic;
• pepper with salt;
• 2 spoons of ketchup;
• 1 scoop of starch;
• 1 spoon of sugar.
Cooking
1. Cut the meat into cubes of 2 centimeters. Fill with soy sauce and forget about pork for an hour.
2. Cut the pineapples into cubes, the marinade can be carefully not decanted.
3. Chop garlic.
4. Put the meat in a pan with soy sauce and simmer for 30 minutes under the lid.
5. Add the garlic with pineapple, cover and simmer another 5 minutes. 6. In a bowl, combine the ketchup with wine and sugar, add the starch and pour the resulting sauce into the dish. Salt is not necessary, since added a lot of soy sauce.
7. Cover and stir until soft for another quarter of an hour.
Recipe 4: Meat in wine with pomegranate
Pomegranate grains and wine are two interesting products that blend wonderfully with the pork pulp. The dish is juicy, fragrant. It will take half a large pomegranate or one small fruit.
Ingredients
• 200 grams of red wine;
• 0.5 pomegranate;
• 700 grams of pork;
• 1 onion;
• salt;
• 50 grams of oil;
• ground pepper.
Cooking
1. Cut the washed piece of pork into 30 grams cubes, pour wine, put half of the pomegranate seeds, close the lid and marinate in the refrigerator for 12 hours.
2. Then take the pieces out of the marinade, but do not pour it anywhere.
3. Fry the meat in the hot oil for five minutes, then throw the onion cut into rings, mix, fry until transparent.
4. Pour the marinade, which previously lay the meat, and evaporate all the alcohol.
5. Put the remaining pomegranate seeds, salt and pepper, cover and simmer the dish on low heat until ready. If the pomegranate gives you little juice, you can add some water.
Recipe 5: Meat in red wine with mushrooms (beef)
An amazing recipe for beef, which is prepared in wine with mushrooms. You will also need tomatoes, canned in their own juice.
Ingredients
• 800 grams of beef pulp;
• 0.5 bunches of parsley;
• 200 grams of mushrooms;
• 3 cloves of garlic;
• 400 grams of tomatoes in their juice;
• 250 grams of red wine;
• some olive oil;
• salt, thyme and pepper.
Cooking
1. Dice beef and fry in a well-heated olive oil until golden brown.
2. Add a third of the wine and let it evaporate completely. Then pour another third and again evaporate, repeat the last time. Do not do a big fire when boiling out; let the process take place gradually so that the meat has time to soak. 3. If forest mushrooms are used, they need to be boiled in boiling water for half an hour. Mushrooms just diced and fry in a skillet with olive oil.
4. As soon as the mushrooms are reddened, add the chopped tomatoes in your juice and simmer for five minutes.
5. We spread the mushroom mass in the meat, add chopped garlic, salt, sprinkle pepper and a little thyme.
6. Cover and stew until soft, in the end put fresh parsley.
Recipe 6: Meat in wine with potatoes
Well, where is our man without potatoes? Initially, this recipe for meat in wine was intended for lamb. But no less tasty is obtained with veal or pork.
Ingredients
• 0.7 kg of meat;
• 0.7 kg of potatoes;
• 2 onions;
• 2 cloves of garlic;
• 2 spoons of butter;
• 250 grams of broth;
• 130 grams of red wine;
• salt.
Cooking
1. Peel the potatoes, cut into large slices. Small tubers in half, and the middle can be in 4 parts.
2. Wash the meat and fry quickly in oil in a skillet. Shifts in a baking dish.
3. Onion cut into half rings, add to the meat.
4. Between the pieces shift the quarters of potatoes.
5. Salt broth, add wine and chopped garlic. Pour into a dish.
6. We stretch the foil from above, put it in the preheated oven, bake at 180 degrees for an hour.
7. We take out, remove the foil and set another 20 minutes, adding temperature to 200 degrees.
Recipe 7: Meat in Honey Wine
The name of the dish was no accident. It is actually prepared with honey, from which it receives an extraordinary taste and amazing aroma. Used pork.
Ingredients
• 800 grams of pork;
• 2 spoons of honey;
• 70 grams of any wine;
• some salt;
• 2 onions;
• 2 spoons of ketchup or tomato puree;
• oil and flour (how much will leave);
• 1 small lemon.
Cooking
1. Cut slices of meat, try to do it across the fibers. We spread the pieces in a single layer on a cutting board. Take food wrap, cover and knock with a kitchen hammer. 2. Open, turn over the pieces, again we stretch the film and we knock again. Strongly do not need to beat.
3. Heat the butter, roll the chops in flour and fry quickly on both sides.
4. Cut the onion into rings, put it on the bottom of the greased form.
5. Top roasted chops.
6. Cut into thin slices of lemon and stick into the voids between the meat.
7. Beat the wine with honey and ketchup with a fork. If the honey is thick and candied, then a little melt.
8. Pour the meat pieces evenly and bake the dish in the oven for half an hour.
Meat in wine - tips and tricks
• It is believed that white wine is better suited to pork and poultry. And red wine blends perfectly with beef and lamb. It also goes well with game.
• For cooking meat dishes with wine you should not use fortified alcohol. Better take a dry wine without extra additives, you can use homemade.
• If the meat is without fat, then a couple of hours before cooking, you need to grease the pieces with vegetable oil. The fibers absorb it well, the product will become more tasty.
• If you need to pre-fry the meat to the crust, then it can be rolled in flour. But you should not salt the pieces, otherwise a lot of juice will stand out and the product will not fry.
• Soy sauce is a great alternative to salt. It perfectly saturates the fibers, makes the dish tastier and more aromatic, and also goes with any kind of meat, poultry, vegetables and even wine.
• If you want to give the meat a light aroma of garlic, then you can not lay the crushed cloves, but simply fry them whole in oil to rosy color. And then take out and cook the meat.
