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 Meat Envelopes with Stuffing and Potatoes Recipe
Soft, juicy pork with a flavorful filling. On the side, potatoes with onions. It is easy to prepare, and on the table such a dish looks very appetizing.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Belorusian Cuisine
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Belorusian Cuisine
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Defrost the pork steak in half and cut it in half. Not fully defrosted steak, convenient to cut. Chop the meat, sprinkle with seasoning, salt and pepper.
    Defrost the pork steak in half and cut it in half. Not fully defrosted steak, convenient to cut. Chop the meat, sprinkle with seasoning, salt and pepper.
  2. Turn the meat plates over and grease with grilled ketchup or tomato ketchup. Put the steaks aside.
    Turn the meat plates over and grease with grilled ketchup or tomato ketchup. Put the steaks aside.
  3. Cut off the crust from a piece of bread. Put the bread pulp in the orange juice, then squeeze it out.
    Cut off the crust from a piece of bread. Put the bread pulp in the orange juice, then squeeze it out.
  4. To the pulp of bread, add salami and cheese, 1 tablespoon of the beaten eggs. If the mixture is dry, add 1 tbsp of orange juice. Season with salt and pepper. Chop with a blender.
    To the pulp of bread, add salami and cheese, 1 tablespoon of the beaten eggs. If the mixture is dry, add 1 tbsp of orange juice. Season with salt and pepper. Chop with a blender.
  5. Roasted nuts in a dry pan, chop with a rolling pin. The amount of grinding to your taste.
    Roasted nuts in a dry pan, chop with a rolling pin. The amount of grinding to your taste.
  6. Add the nuts to the filling and mix.
    Add the nuts to the filling and mix.
  7. Put the filling on the meat pieces
    Put the filling on the meat pieces
  8. Close the filling.
    Close the filling.
  9. To form the envelopes.
    To form the envelopes.
  10. Dip the envelopes in egg melange and roll in breadcrumbs.
    Dip the envelopes in egg melange and roll in breadcrumbs.
  11. In a well-heated vegetable oil, fry the meat envelopes on all sides.
    In a well-heated vegetable oil, fry the meat envelopes on all sides.
  12. While the meat envelopes are being fried, we will prepare a side dish. Peel vegetables and cut potatoes - sliced, onion - thin half-rings. In the preheated oil, fry the potatoes until half-cooked. Add the onion and fry until tender.
    While the meat envelopes are being fried, we will prepare a side dish. Peel vegetables and cut potatoes - sliced, onion - thin half-rings. In the preheated oil, fry the potatoes until half-cooked. Add the onion and fry until tender.
  13. Serve the meat with a side dish and a salad of fresh vegetables.
    Serve the meat with a side dish and a salad of fresh vegetables.
  14. Bon Appetit!
    Bon Appetit!
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