Steppe-style meat: simple recipes. Steppe-style pork: cooking recipe The process of preparing festive pork

Reviews (2)

5

Prepared by: Dashuta

11/06/2013 Cooking time: 1 hour 30 minutes

It is very easy and quick to prepare a festive pork dish, and now I will tell you about another amazing recipe that is equally suitable for the holiday table and for every day.

Nutritional and energy value:

Small but important nuances

The dish is similar to chops in a potato coat. It is preferable to cook meat steppe style from lean pork. Sour cream included in the recipe may not be in the finished dish. This will, of course, reduce the number of calories, but will ensure that the meat is slightly dry. Focus on your preferences in how you will cook the meat steppe style: with or without this ingredient. In our recipe, sour cream will be present in any case.

Do not cover the meat while frying in a pan: the potatoes may fall off and the meat itself will look like a stew. For the same reason, it is necessary to leave a gap of at least one centimeter between the steaks so that the edges are beautifully fried.

Description of preparation:

This excellent recipe for cooking pork in the steppe style will become a real decoration for your holiday table and will perfectly diversify your daily diet. This dish is quite simple to prepare, and thanks to the perfect combination of ingredients, the meat turns out incredibly tender and juicy, so your guests and family will appreciate your culinary art. Believe me, this simple steppe-style pork recipe will help you out more than once when you need to prepare a tasty treat, and time is running out, because, in fact, the oven takes on most of the work here, and you can calmly go about your business. Therefore, be sure to take note of this recipe, I am sure that you will like this meat, because it is really very tasty and unusual.

Purpose: For lunch / For dinner / For a holiday table / Holiday lunch Main ingredient: Meat / Pork Dish: Hot dishes

What if it's with cheese?

The following variation of the recipe, in principle, can be considered a variation of the famous French meat. Very good for those who love cheese in all its forms.

So, we need to take: a kilogram of boneless pork, 200 grams of hard cheese, a couple of onions, a little vegetable oil, a couple of potatoes, half a glass of sour cream, 2 eggs. Add salt and spices to the composition according to your taste preferences. In addition, you should take into account: some types of cheese are too salty - in this case, salt may not be needed at all.

Recipe for “Steppe Pork”:

Cut the meat into chops and beat them (I put the pieces in a bag - no splashes).
Let's prepare a “coat” for our chops: grate raw potatoes on a coarse grater, finely chop onions, herbs, grated or minced garlic, mix everything, salt, pepper, add eggs, mayonnaise or sour cream (2 tbsp) and flour . Mix everything. Fry the meat hidden in the “coat” in hot oil.

Fry, turning carefully, until golden brown.

Place the chops on a lightly greased baking sheet, pour in sour cream (today I found a package of cream) and place in a hot oven for 5-7 minutes.

The finished chops are very tender, and what a aroma there is while they are fried and then “finished” in the oven!!!

In principle, such meat does not need a side dish - it is already available in the form of a fur coat. But today I served it with a wonderful salad - fresh cabbage, cucumbers, tomatoes, herbs, lemon juice, salt and vegetable oil.

The meat is very, very tasty, try it - I’m sure this dish will take its rightful place among your favorites!!!

How will it look like?
Steppe-style pork

These delicious chops, in my opinion, have nothing to do with the steppe or the fires. But the recipe came to me under that name. I read it in a magazine a long time ago, but I cooked it for the first time only for the New Year’s celebrations. Our whole family fell in love with this dish!!! I’ve already made it five times, and each time I like it even more!

Category: Hot dishes › Meat dishes › Hot pork dishes

Ingredients for “Steppe Pork”:

Try cooking together

Festive version of the dish

To decorate a holiday table, it is not necessary to arrange candles or fold napkins in a special way. It is enough to offer guests a truly unsurpassed meat dish, and a festive mood, along with the satisfied hubbub of guests, will instantly fill the walls of the room in which you are located.

Oddly enough, such magic does not require any overseas products - only everything that is simple and affordable. In addition, it takes very little time, so why not please yourself and those around you?

Ingredients:

• pork steak - 6 pieces;
• onion – 1 piece;
• potatoes - 8 pieces;
• garlic clove – 4 pieces;
• egg - 2 pieces;
• sour cream - 0.2 kg;
• flour – 2 tablespoons;
• cream - 0.2 l;
• sunflower oil – 30 ml;
• dill, parsley - 70 g;
• salt, pepper - to taste.

Cooking time: 70 minutes.

Calorie content: 161 kcal.

How to cook steppe-style pork for the holiday:

1. Rinse each steak thoroughly, dry it, pound it on both sides (a properly pounded piece of pork almost doubles in size);
2. Cut each steak into two equal parts, add salt and pepper;
3. Peel the onion and cut into small cubes, and then pour into a fairly deep container;
4. Peel the potatoes, rinse the potatoes themselves and chop them using a coarse grater;
5. Transfer potato chips to onion cubes;
6. Beat eggs into the potato-onion mixture, add flour, dilute with three tablespoons of sour cream, finely chopped herbs and garlic;
7. Season the dough with salt and pepper, mix everything thoroughly until the mass becomes homogeneous;
8. Cover each part of the chop evenly with the resulting mixture (as a result, all steaks should seem to be covered with a “fur coat”);
9. Pour oil into the frying pan, wait until it warms up thoroughly and place portioned pieces of pork on top of it;
10. Fry the chop on both sides until golden brown;
11. Place the half-cooked meat on the bottom of a baking dish;
12. Mix the remaining sour cream with the extra cream, and then pour this sauce over the pieces of meat;
13. Cover the form with foil and put it in the oven, where the dish will be cooked for another 45 minutes at a temperature of 200˚C (half an hour after the start of cooking, the foil will need to be removed so that the meat has a crispy crust);
14. The finished dish can be served.

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Frying meat in a frying pan

All products are ready. We heat a good thick-bottomed frying pan with lean fat on the stove, and in it we will begin to fry the resulting chops in potato batter.

Step by step guide:

1. Wrap each piece in potato chips. This is easier to do than it might seem at first glance. Place some potato mixture on your palm. Place the meat steak on the mixture. Cover the surface with the same amount of potatoes.
2. We quickly place the workpiece in the frying pan and begin creating the next one. On average, one frying pan can accommodate three to four such preparations.
3. Fry the products at medium temperature until golden brown. First one side, then the other.

Useful tips

A few recommendations for inexperienced cooks:

• two adjacent pieces of meat in a frying pan must be at least 2 cm apart from each other, otherwise the meat will taste not like fried, but like boiled;
• to avoid burning the meat, cook in a completely dry frying pan, the bottom of which is coated with oil;
• When frying, steaks should not be covered with a lid, otherwise the crust will not be able to harden, and the meat will turn out steamed instead of fried.

As a complement to steppe-style pork, you can use fresh or canned vegetables, as well as salads. But you can do without the accompanying ingredients, since the dish immediately comes complete with its own potato “wrapper”, which can replace any side dish.

If you have photos on the topic of the article (cooked dish/result of body correction) - share them with our readers in the comments. Make our magazine better!

Place in the oven

The final stage of preparing meat in the steppe style is baking in the oven. Place all fried steaks in a non-stick pan, greased with vegetable oil. You can pour out what is left in the pan. To add juiciness and tenderness to the finished dish, coat each piece with sour cream on top. Pour the rest onto the prepared meat pieces. Cover the baking sheet with foil. The shiny side is on the inside, and the outside is matte. Bake the dish for 15 minutes at 180 degrees. Having taken out the form with meat, we free it from the foil. Bring until golden brown for another 10-15 minutes.

Sliced ​​marinated pork for the holiday

I haven’t bought any store-bought cuts for a long time; I bake meat, rolls, etc. in different ways. In this way, baked meat, even the leanest one, will be juicy and soft. I suggest you try the meat, which will certainly be on our New Year's table, as always.

Braised pork sleeve in a slow cooker

And once again I return to the idea that a piece of excellent cold, aromatic homemade meat will never replace store-bought sausage or industrially produced meat on your table. The pork turned out wonderful in the slow cooker, I recommend it!

Calorie content of foods possible in the dish

• Jacket potatoes – 74 kcal/100g
• Fried potatoes – 192 kcal/100g
• Ripe potatoes – 80 kcal/100g
• Boiled potatoes – 82 kcal/100g
• Baked potatoes – 70 kcal/100g
• Mashed potatoes – 380 kcal/100g
• Buttermilk – 36 kcal/100g
• Cream – 300 kcal/100g
• Cream 10% fat – 120 kcal/100g
• Cream 20% fat content – ​​300 kcal/100g
• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content – ​​210 kcal/100g
• Sour cream 25% fat content – ​​284 kcal/100g
• Sour cream 30% fat content – ​​340 kcal/100g
• Egg white – 45 kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg – 157 kcal/100g
• Ostrich egg – 118 kcal/100g
• Boar ham – 113 kcal/100g
• Pork – 259 kcal/100g
• Pork – lean roast – 184 kcal/100g
• Pork – chop on the bone – 537 kcal/100g
• Pork – shoulder – 593 kcal/100g
• Pork – schnitzel – 352 kcal/100g
• Fatty pork – 333 kcal/100g
• Pork meat – 357 kcal/100g
• Garlic – 143 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Cereal flour – 348 kcal/100g
• Mayonnaise “Provencal” – 627 kcal/100g
• Light mayonnaise – 260 kcal/100g
• Mayonnaise Provencal – 624 kcal/100g
• Salad mayonnaise 50% fat content – ​​502 kcal/100g
• Table mayonnaise – 627 kcal/100g
• Vegetable oil – 873 kcal/100g
• Onions – 41 kcal/100g
• Greens – 41 kcal/100g
• Fresh frozen soup greens in packaging – 41 kcal/100g

Calorie content of foods: Pork, Potatoes, Eggs, Flour, Onions, Garlic, Greens, Sour Cream, Mayonnaise, Cream, Vegetable oil

Cooking a delicious dish

This recipe is quite easy to prepare steppe-style meat. And a novice housewife can cope with the task. The main thing is to strictly adhere to the recommendations.

First step. Wash the meat tenderloin in cool water. Let's remove everything hard and unnecessary. Films and tendons spoil the taste of the finished dish. Cut the flesh into steaks. The width of each piece should be no thicker than 1 centimeter. To keep the kitchen clean, it is better to wrap meat steaks in film or place them in a plastic bag. Now use a special hammer to beat each layer on both sides. Season the chops with salt and pepper along with other spices. Take a little mixture in your palm and, using patting movements, begin to lightly press the mixture into the meat.

Second step. Peeling and chopping the onion. It needs to be cut very finely.

Third step. Processing potato tubers - wash, peel and rinse with cool water. We use a coarse grater to chop the vegetable. Soon a lot of juice will be released from the potatoes. We must get rid of this liquid. To do this, squeeze out potato chips.

Fourth step. In a deep bowl, combine the ingredients: potatoes, onions, flour, salt. Add 2 tablespoons of sour cream. Press the garlic cloves through a press and break 2 eggs into the resulting batter. Add seasonings and mix the contents of the dish again.