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Goulash with pork

Goulash with pork

The meat is washed, cut into cubes, seasoned with salt and pepper and fried in hot oil. Add finely chopped onion and sliced ​​peppers and leave until slightly softened then add the potatoes cut into quarters, paprika , peppercorns and bay leaves. Cover with water, add dried parsley and simmer over low heat, under the lid until the potatoes are done, then add the peeled and finely chopped tomatoes and the broth dissolved in a little water. .Leave on the fire for about 10-15 min.

Good appetite!

Gulyas / Gulas Hungarian with meat and potatoes

Gulyas is an ancient food of cattle herders in the area of ​​Hungary. It is most often cooked like a stew, but there is also the soup version. Goulash is widespread in Transylvania, the recipe undergoing some transformations, in variants, also tasty, but a bit greasy. Originally, goulash was made only from beef with several vegetables. More recently, there have been variants with sausages, pork and smoked meats. A tasty goulash is obtained in a cauldron, on a wood fire, but also cooked on the stove it has a delicious taste.
EDIT: You should have mentioned that the most common version of goulash is made with csipetke which are some dumplings made of flour. I will try that one too, after an unfortunate experience with some flour dumplings, which are really bigger, which no one in the family could eat and I threw away, will be erased from my taste memory, a gesture that it happens very rarely in our country. It was a recipe that came, to be honest, from a Moldovan friend, it was certainly not the same dumplings, but I preferred this goulash version of Jamie Oliver, after studying several recipes from the blogosphere. Of course, because I'm from Oltenia and I don't really like sweet food.

Preparation time 25 minutes

Cooking time 1 hour 30 minutes

Total time 1 hour 55 minutes


  • 500 g beef / veal
  • 4 lg oil
  • 2 medium onions
  • 1 yellow pepper + 1/2 red pepper
  • 2 lg otet
  • 2 fresh tomatoes
  • 1 lg tomato paste
  • 2 large cloves of garlic
  • 1 lg with sweet + hot paprika
  • 200 g white potatoes
  • salt, freshly ground pepper
  • 1/2 teaspoon cumin
  • 1 + 1/2 cane meat soup

PREPARATION Hungarian Gulyas / Gulas with meat and potatoes
1. The right meat is the pulp, chest and even the neck area. Wash and cut into pieces like a stew, like a stew. In the heavy pan that does not stick, fry the meat on 2 sides in 2 tablespoons of oil, just enough to brown a little. Add enough hot water to run 4 fingers over it and boil. The veal boils in 1 hour and 20-30 minutes, the beef in 2 hours or if it is very old, even 2 and a half hours. Fill with hot water as it evaporates. At the end, stay with 1 + 1/2 cups of meat soup.
2. Chop the onion and pepper, cleaned and washed, diced. In a pan with 2 tablespoons of hot oil, cook for 3-4 minutes until the onion is soft. Crush the garlic and add. Extinguish with vinegar which would be ideal to prepare it for home (click here for recipe). It gives a very good taste to any food.
3. Cut the tomatoes into cubes or grate them and add them to the pan. Add 1 tablespoon of sweet and hot paprika, according to your preferences. Add 1/2 teaspoon salt, 1 teaspoon grated freshly ground pepper and 1/2 teaspoon cumin seeds (be careful, not cumin, not to be confused).
4. In the pan with meat and soup, pour the contents of the pan. Add the washed, peeled and washed potatoes and cut into small cubes. Fill with hot water if necessary, to cover them with liquid, and dissolve in a soup and a tablespoon of tomato paste. Let them boil under the lid until the potatoes are soft, about 30 minutes, over medium heat. Tastes and straightens of salt.
It is very tasty and I leave you three more variants of stews, just as good, to alternate:
& # 8211 National stew with polenta - ancient recipe
& # 8211 Beef broth stew with red wine
& # 8211 Szekler stew with sour cream sauce
& # 8211 Beef or pork chop with mushrooms
Liv (e) it!

Pork goulash

Goulash can be beef or pork. It has some mandatory ingredients: onion, lots of paprika and bell pepper. The goulash recipe is a combination of a soup and a stew, so some restaurants may be on the menu in the category & bdquosupe & ldquo.

Goulash can also be served as a main course, especially if you add to the recipe potatoes or flour dumplings, a kind of pasta, called csipetke in Hungary. Some housewives also use potatoes and dumplings with the same goulash.

This recipe is with dumplings, csipetke.

How to prepare

Heat the oil and fry the diced pork on all sides. When it is browned, remove it in the oil in which the meat was fried, put the finely chopped onion to harden.

Meanwhile, clean and grind the garlic, grate the carrots, cut the peppers into cubes. And when the onion is hardened, put all the vegetables over the onion. Mix well. Put the meat in the pan again. Pour water over meat and vegetables, season to taste, put tomato paste, mix well and simmer over medium heat, covered with a lid, about an hour.

Meanwhile, prepare the pasta (csipetke). Beat the egg with a pinch of salt. Alternately add a little flour and a few drops of water until you get a fairly thick dough. Roll the dough so that it is about 1 cm thick and pinch the pieces the size of a bean that is boiled in the goulash.

After adding the pasta, let the goulash boil for another 20-25 minutes, but without the lid so that the sauce becomes consistent. Sprinkle chopped green parsley on top.

The goulash is ready when the vegetables are soft, the meat and pasta are cooked, and the goulash has a fairly thick sauce.

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Method of preparation

Melt the lard in a large bowl, put the cut meat into pieces and let it brown. After they catch a light crust, the pieces of meat are removed and kept warm.

Put the chopped onion in the remaining lard. After it is golden, add the garlic, the carrot (given through the large grater), the sliced ​​tomatoes and the pieces of meat. Add paprika, cumin, salt, pepper, sugar and pour as much water as possible to cover the food.

Let the pan simmer slowly over low heat. When the meat is almost cooked, pour another cup of hot water and add the potatoes cut into quarters.
Before serving, add sour cream and green parsley

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

The remaining 10 ways of extracted pork make dinner great in every bite

Launch Gallery 10 photos

If you've ever made pulled pork, it's more than likely you've had a ton of leftovers afterwards. In fact, I don't think anyone I know has ever made a * small * batch of pulled pork, because why would you do it?

I always make pulled pork when a large piece of pork is on sale. I cook everything in the instant pot (or slow cooker) and serve it sandwich style on the first night. For the rest of the week, I try to get creative, so my family doesn't realize they're eating leftovers. After a bit of research, I came up with the 10 favorite ways to rebuild the rest of the pulled pork.

Related: 12 meatball recipes to try

These delicious recipes range from slow-cooked pork chili and pulled pork quesadillas, to bowls of pulled pork polenta - even sweet potato donuts. So no matter how you plan to eat the rest of the cut pork, make sure you pack the leftovers!

Click the Launch Gallery button to view (and try) all these amazing pork recipes and don't forget to set your preferences!

Roast the meat in a pan with hot oil until golden. Set it aside and cook the onion in the same oil. When you notice that it has become golden, add the rest of the vegetables, let it simmer for another 3-4 minutes, then put the meat and spices on top of all this again. Fill the composition with water and leave it on the fire for about 25 minutes.

Towards the end you can start preparing the dumplings. For them, mix the flour with the beaten egg, until you get a paste. Take a spoonful of this dough and boil the dumplings in the previously obtained mixture. When you notice that they are ready, add the tomato paste and leave the food on the fire for another two or three minutes.

Be careful with the latter aspect, because the tomato sauce added earlier can prevent the dumplings from boiling.

Pork goulash is served hot with chopped parsley.

Seasonal recipe for pork goulash it is a tasty one and suitable for the cold season. The aroma of pepper and paprika of this dish will definitely make you forget about the cold outside.

  • 4 slices of pork (about 700g)
  • 2 tablespoons melted butter
  • 1 tablespoon dijon mustard
  • 1 puppy of ursturoi
  • 1 teaspoon chopped dill
  • salt and pepper (to taste)
  1. Beat the meat slices until they reach a thickness of 0.5 cm.
  2. Peel the garlic, finely chop. Make a mixture of chopped garlic, dijon mustard and chopped dill. Grease the meat on both sides with this mixture.
  3. Heat a large skillet and add the butter. Fry 2 schnitzels over medium heat for 2 minutes on each side, then remove and keep warm.
  4. Salt and pepper to taste. Serve with a green salad.

Sliced ​​pork

Don't confuse it with pork buns. There are several discounts to choose from and the names are not always standardized. I summarized these discounts, added their alternative names, and made suggestions for the best way to prepare and cook them. With this information, you will be ready to talk to your butcher and know exactly what to buy.

I have always recommended Pork Cheese to maximize flavor and moisture. From here, depending on the cut, either a good rub or a marinade could be to complete the flavors. Thin pork faces should be grilled hot and quick, while thicker cuts, also over an inch, should be varnished first and finished over a lower temperature. Pork must be cooked at an internal temperature of 145 degrees F / 65 degrees C

And remember, if you are breastfeeding in a portion of pork, do not use salt, marinades or sauces.

Rib Chop

Also known as: Bone-In Ribeye Chop, Rib End Cut

Cut from the lower thigh, this is one of the best pork chops I can buy. Remove excess fat and cook hot and fast This cut can be treated as a good and simply spicy steak or whatever you like.

Center the cut soles

Also known as: Porterhouse Chop, Top Loin Chop

Cut from the center of the thigh, this pork chop has sections on both the back and the fillet. Generally, a large cut is pork porterhouse. Great grilled hot and fast, this can be easily seasoned for a perfect meal.


Also known as: End Chop Pork

From the top of the thigh, it is basically come like the chop on top, but with a small section to no section and like the Porterhouse Chop, it will benefit from a saline solution and any kind of spices you prefer. Hot and quick grill.


Also known as: Steak

From the bottom of the sole, this cut contains different types of meat dishes is a challenge for grilling and maintaining supply. This pork chop should be marinated for a few hours before grilling. This is also a good discount for blowing.

You also know: Cut America, New York Chop, Pork Fillet

This is the back section of the cotton cut from the bone. This is the perfect capsule for filling and is the smallest mince. Again, this would benefit from a saline solution before it is seasoned and thrown on a hot grill. With the pork chop stuffed, it is best to gently wash 2-3 minutes on each side before finishing on a low or indirect heat.

Chop's shoulder

Also Known As: Blade Chop, Shoulder Pork Steak, Pork Steak

This cut comes from the shoulder. It is a cross-section cut of the Boston button and has a large bone in the middle. Durable and loaded with connective tissue, this cutlet must be marinated before being fried. It can also be cooked or smoked at a low and slow level to maximize sensitivity.

Method of preparation

Melt the lard in a large bowl, put the cut meat into pieces and let it brown. After they catch a light crust, the pieces of meat are removed and kept warm.

Put the chopped onion in the remaining lard. After it is golden, add the garlic, the carrot (given through the large grater), the sliced ​​tomatoes and the pieces of meat. Add paprika, cumin, salt, pepper, sugar and pour as much water as possible to cover the food.

Let the pan simmer slowly over low heat. When the meat is almost cooked, pour another cup of hot water and add the potatoes cut into quarters.
Before serving, add sour cream and green parsley

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

Pork goulash & # 8211 recipe for Transylvanian pork stew with onions, garlic and tomatoes

Pork goulash & # 8211 recipe for Transylvanian pork stew with onions, garlic and tomatoes. How to make pork goulash? Pork dish with onion sauce, tomatoes and paprika. Food recipes. Stew or stew recipes. Gules recipe.

Gulas (gulyas), paprika, tocanita & # 8211 are always confused. As far as I know, paprika does not add tomatoes, only paprika. So mine is goulash or stew, stew. Anyway, I would still call it very good, this dish remains! And made at home, on the stove, but especially outdoors, over an open wood fire, in a pot of tuci. If it has more liquid, it turns into gulyas leves.

Traditional goulash is made from beef but is also often made with pork (leg, shoulder). You can find it here traditional Hungarian beef goulash recipe with potatoes and dumplings

This pork goulash uses pork shoulder or pulp (defatted), lots of onions, garlic, sweet paprika (paprika) and a little hot mousse (Erős Pista & # 8211 hot pepper paste & # 8211 see here how to make it at home).

Let's not forget cumin! Cumin goes very well with pork and is widely used in Transylvanian cuisine.

What to eat a pork goulash with? With sour cream and bread! It also goes with boiled potatoes, flour dumplings or polenta (less often).

From the quantities below it results approx. 6-8 servings of pork goulash or Transylvanian stew.

Pork recipes, see here the best dishes

Top ten with the best recipes with pork, Photo:

We present in the following a top ten with the best pork recipes.

1. Breaded steak recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for breaded steak are the following:

  • half a kilogram of pork muscle
  • 50 grams of smoked bacon
  • two cloves of garlic
  • butter
  • oil
  • thyme
  • sage
  • paprika
  • salt and pepper.

The preparation method for the breaded steak recipe is presented below:

  1. Sprinkle the meat with bacon and garlic, season with thyme, sage, paprika, salt and pepper
  2. Bake the steak in a bowl greased with butter
  3. Serve hot with the desired garnish.

2. Pork goulash It is a Hungarian dish, but in Transylvania, the Romanians borrowed this type of dish from the Hungarians. We present below the recipe for pork goulash with zucchini and green beans.

Pork goulash recipe with zucchini and green beans:

  • 1 zucchini
  • 2 tablespoons oil
  • 600 g pork
  • 250 g green beans
  • 1 tablespoon flour
  • 1 tablespoon broth
  • pepper, paprika, salt
  • 350 ml soup
  • 150 ml dry red wine.

The preparation method for pork goulash with zucchini and green beans is as follows:

  1. Cut the meat into pieces and put it in the pan with a little oil
  2. Peel a squash, grate it and cut it into long enough slices
  3. When the meat has hardened, pass it through the flour and continue to harden it, adding the broth.
  4. After seasoning the mixture to taste with paprika, salt and pepper, quench with wine. Bring to a boil over medium heat for five minutes
  5. Then add the zucchini, green beans and soup. Let everything boil for a maximum of 20 minutes.

Goulash with zucchini and green beans is served hot next to a rice garnish.

3. Pork chop is a specialty that is enjoyed all over the world, most often smoked with beans or cabbage. We propose a recipe for pork chop with vegetable garnish.

Ingredients for pork chop with vegetable garnish:

  • half a pork chop
  • 750 ml of semi-dry white wine
  • coarse salt
  • a head of garlic
  • 5 potatoes
  • 3 carrots
  • 1 celery
  • 2 onions
  • oil
  • pepper and rosemary.

Here's how to make a recipe for pork chop with vegetable garnish:

  1. Wash the ciolan well, grind the mouse over a low flame, if necessary
  2. The mouse is raised deep enough so that we can see the flesh through the notches we make.
  3. Insert a clove of garlic, salt and a few rosemary sticks into each notch
  4. Rub all the ciolan well with salt and put it in the hot oven in a saucepan or in a clay pot, together with two glasses of white wine. Cover with aluminum foil and leave in the oven at 180 degrees Celsius for three hours
  5. Peel the potatoes, carrots, celery and onion. It washes. Potatoes, carrots and celery are cut into cubes, and onions are grated
  6. After three hours, place the vegetables in the oven with the pork chop, along with a few tablespoons of oil and a glass of wine.
  7. Leave in the oven for 90 minutes, without covering the pot
  8. The preparation is ready when the meat is lightly removed from the stalk.

Pork chop with vegetable garnish is a satisfying dish, suitable as a main course for lunch.

4. Baked pork neck recipe it is extremely filling, it is served at lunch with a garnish of potatoes. We present below the step-by-step preparation method to be able to prepare a more than delicious dish in the quiet of your home.

Preparation time: half an hour.

Baking time: one hour and 40 minutes.

Ingredients for baked pork neck:

  • half a kilogram of pork neck
  • 100 grams of raisins
  • 50 grams of nuts
  • 50 ml semi-dry white wine
  • 1 clove of garlic
  • coarse salt
  • ground black pepper and berries
  • oil, sugar (a teaspoon), rosemary (2 twigs).

Here's how to cook a pork neck recipe in the oven:

  1. Wash the nape thoroughly, let it drain or dry it with a commercially available absorbent paper. Season the neck with salt and pepper to taste on both sides
  2. Preheat the oven to 180 degrees Celsius
  3. Prepare a tray or heat-resistant dish
  4. Grind the walnuts in a blender or with a mincer
  5. Peel a squash, grate it and cut it into thin strips
  6. Leaf the rosemary sprigs
  7. Pour a little oil into the prepared tray
  8. Place the seasoning nape beforehand. Prick it from place to place, and in the place where you pricked, insert a strip of garlic and a rosemary leaf. Sprinkle the steak on both sides with the ground walnuts. Add sugar and wine
  9. Put the preparation in the hot oven for one hour on the right heat
  10. Before stopping the fire, sprinkle the steak with the rest of the rosemary.

Baked pork neck is served hot with a garnish of potatoes and a salad of cabbage or pickles.

5. Pork recipe in bread easy to prepare, it is perfect for any festive meal you prepare in the quiet of your home. You will get at the end a dish that is both delicious and extremely attractive. We present below the step by step preparation method.

Preparation time: 40 minutes.

Yeasting time: three quarters of an hour.

Baking time: three quarters of an hour.

The ingredients needed for eight servings of pork in bread are as follows:

  • one kilogram of pork tenderloin
  • 100 ml of milk
  • 100 grams of butter
  • half a kilogram of flour
  • two tablespoons of olive oil
  • 24 grams of fresh yeast
  • 200 ml of water
  • two teaspoons of sugar
  • salt
  • pepper
  • six tablespoons of milk
  • two yolks.

How to prepare the recipe for pork in bread is presented step by step below:

  1. Shape the meat by removing the fat completely, wash the meat well in a stream of water, then let it drain. When the meat has drained well, season it with salt and pepper to taste, then let it rest on a plate.
  2. Heat the milk, bring it close to the boiling temperature, then turn it off and let it cool until warm.
  3. Sift the flour twice in a large bowl, make a hole in the middle in which to place the yeast
  4. Dissolve the yeast in warm milk, mix well until it dissolves completely, add more sugar. Continue to mix until the latter dissolves completely, then add the oil, water and begin to gradually absorb the flour. Add a little salt and continue to knead until the whole amount of flour is integrated into the dough. At the end you will get an elastic dough that does not stick to your hands. Sprinkle a little flour on top of the dough, cover the bowl with a clean cloth napkin, then let the bread rise in a warm place for three quarters of an hour.
  5. Put a pan on the fire, when it has heated up, add the butter cut into cubes. Let the butter melt over low heat, being careful not to smoke. Stir continuously until it is completely melted. Then add the fillet muscle and fry it on all sides for five & # 8211 minutes. Remove the muscle on a commercially absorbent kitchen paper to remove excess fat, then keep it warm.
  6. Preheat the oven to 180 degrees Celsius for half an hour
  7. Prepare a cake pan that you grease with butter or oil and line it with flour or baking paper
  8. Beat the yolks well with a pinch of salt until smooth, then add the milk. Stir continuously until the composition becomes uniform
  9. When the bread has risen, sprinkle the work table with flour, spread the dough in a rectangular sheet of equal thickness. Place the previously hardened fillet muscle on one end of the dough, then roll, covering the muscle completely. Glue the ends and place the prepared roll in the previously prepared tray. Prick the dough from place to place with a fork to allow the meat to breathe. Grease the roll with the yolk beaten with milk before, as evenly as possible, trying to cover as well as possible the whole preparation
  10. When the oven is well heated, insert the cake pan inside and let the preparation bake for a quarter of an hour at 180 degrees Celsius. Reduce heat to 160 degrees Celsius and let cook for another half hour.
  11. When the bread is nicely browned on the surface, turn off the heat and let the preparation cool in the oven with the door open. In this way the transition from the high temperature necessary for baking to the outside is done gradually
  12. While it is still warm, remove the roll from the tray and cut it into slices. It is very important to use a very sharp knife, so as not to destroy the assembly of the preparation
  13. Serve the roll with a garnish of natural potatoes or puree.

6. We present below the necessary ingredients and how to prepare for pilaf recipe with pork neck.

Preparation time: 1 hour 30 minutes.

Ingredients needed for 2 servings:

  • 2 pieces of pork neck
  • 2 slices of cheese
  • 50 ml white wine
  • 120 grams of round grain rice
  • 1 zucchini
  • 1 capsicum
  • 1 onion
  • 1 carrot
  • butter
  • salt
  • pepper.

How to prepare the recipe for pilaf with pork neck:

  1. Boil the rice in water with salt and pepper
  2. Fry the pork neck pieces in butter, then quench the steak with white wine. Let the sauce drop, then brown the neck in the preheated oven, adding a slice of cheese on top.
  3. In the same pan in which you fried the meat, add the cleaned and diced vegetables. Cook them well, and when they are ready add the rice and leave them on the fire until the composition is homogeneous.
  4. Serve the steak with the previously prepared rice garnish with vegetables.

7. Pork schnitzel recipe it is extremely well known to us and we taste it every time you have the opportunity. We present below the necessary ingredients and how to prepare it.

Preparation time: 40 minutes.

The ingredients needed for 12 servings are as follows:

  • 12 slices of pork schnitzel
  • 100 grams of flour
  • 200 grams of breadcrumbs
  • 4 eggs
  • 60 ml milk
  • oil
  • salt
  • pepper.

The preparation method for the pork schnitzel recipe is as follows:

  1. Season the meat with salt and pepper to taste, pass the pieces of meat through flour, beaten eggs with milk and finally through breadcrumbs
  2. Fry the slices in oil until nicely browned on both sides
  3. Serve the hot snacks with any garnish you want.

8. We present below the necessary ingredients and how to prepare for assorted steak recipe with vegetables.

Preparation time: twenty minutes.

Baking time: half an hour.

The necessary ingredients for two portions of assorted steak with vegetables are the following:

  • a pork tenderloin
  • a piece of beef
  • 250 grams of assorted frozen vegetables
  • 100 ml wine
  • the water
  • oil
  • salt and pepper.

The preparation method for the assorted steak recipe with vegetables is presented below:

  1. Wash and clean both types of meat, then braid and fasten them to the ends with toothpicks.
  2. Bake the steak assembled as described above and seasoned over a suitable heat in the hot oven, until it browns nicely on the surface.
  3. Add the sauce left by the steak in a pan, together with the wine, let the mixture reach the boiling temperature, then sauté the vegetables
  4. Serve the whole braided steak, along with the previously sauteed vegetables. Sprinkle the whole dish with the sauce from the pan.

9. We present below the ingredients needed for pork pie recipe with apples.

Preparation time: three quarters of an hour.

The necessary ingredients are the following:

  • 200 grams of minced pork
  • 350 grams of potatoes
  • two apples
  • two onions
  • a clove of garlic
  • a carrot
  • 50 grams of parmesan race
  • 100 ml rose wine
  • olive oil
  • thyme
  • paprika
  • salt and pepper.

The step by step preparation for the recipe for pork pie with apples is presented below:

  1. Peel a squash, grate it and squeeze the juice.
  2. Put the grated onion with the crushed garlic on the fire until both vegetables become glassy, ​​then add the minced meat, together with the grated apples and the grated carrot. Season with salt, pepper, paprika and thyme to taste. Let the meat cook with the vegetables for half an hour
  3. Prepare a heat-resistant dish that you grease with plenty of butter. Add as a first layer some of the previously fried potato slices, then continue with the mixture of meat and vegetables prepared as described above. Level the meat layer, and place the rest of the potato slices on top. Add the full amount of wine and place the dish in the oven. Bake the pie until it browns nicely, then sprinkle the grated Parmesan cheese and leave the preparation in the oven until the Parmesan cheese melts completely.
  4. Serve the pie cut into the desired shapes as soon as it is ready.

10. We present in the following both the necessary ingredients and the step by step preparation for Quick pork roll recipe. The preparation we present below is extremely good-looking, but also delicious at the same time.

Preparation time: Two hours.

The ingredients needed for two servings of hot pork roll are as follows:

  • 400 grams of pork breast with mice and boneless
  • 200 grams of pork neck
  • two sprigs of green onion
  • a clove of garlic
  • 100 grams of fresh mushrooms
  • 200 ml dry red wine
  • spices: paprika, rosemary, thyme
  • sunflower oil
  • salt and pepper.

The preparation method for the quick pork roll recipe is presented step by step in the following:

  1. Talk to the pig's mouse, if necessary, wash the piece of meat, then flatten it well with a sledgehammer. Season the meat with salt and pepper to taste
  2. Wash the pork neck, let it drain, then cut it into cubes. Install the mincer, then go through this pork neck
  3. Peel a squash, grate it and squeeze the juice.
  4. Peel the garlic, grind it with a pinch of salt until you get a homogeneous paste
  5. Wash the mushrooms, remove the stalks, let them drain, then cut them into cubes
  6. Put a pan with a sufficient amount of sunflower oil on the fire. Allow the oil to heat up, and when it starts to sizzle, add the finely chopped green onion. Cook the onion over low heat, stirring occasionally to avoid burning. Burnt onions spoil both the texture and the taste of the final dish, so we recommend that you pay attention to the dish at this stage. If you notice that the onion tends to turn brown, reduce the heat to a minimum, stir constantly, and if necessary remove the pan from the heat to allow the oil to reduce its temperature. When the onion has turned golden and become transparent, add the previously minced meat. Season the dish with hot pepper, rosemary, thyme, salt and pepper to taste. Stir until smooth, leave the preparation on the fire until the meat changes its texture and color. If you notice that during hardening the meat tends to tighten into piles, add a little water or meat soup to interrupt this tendency. When the preparation is ready, turn off the heat and keep the filling warm
  7. Preheat the oven to about 200 degrees Celsius for half an hour
  8. Prepare a tray that you grease with oil
  9. Place the previously flattened and seasoned pork breast on the work table. Add the previously prepared meat filling on top of the meat. Distribute the filling as evenly as possible over the entire surface of the chest in a uniform layer of equal thickness. Add the mushroom cubes on top of the filling. Sprinkle the mushrooms evenly over the entire surface of the filling. Roll the meat with the filling inside, then fix it with string so that it does not come off
  10. Add the prepared roll as described above in the tray prepared above. Pour the whole amount of wine into the tray. Sprinkle the roll with a little oil, then season with salt and pepper to taste. Cover the tray with commercially purchased aluminum foil
  11. Put the tray in the oven as soon as it has warmed up enough. Bake the dish on medium heat for about 180 degrees Celsius for an hour. Then remove the aluminum foil and re-introduce the baking dish for another twenty minutes or until the roll is nicely browned on the surface.
  12. When ready, cut the roll into slices of equal thickness, then distribute the slices in equal portions on flat plates.
  13. Add a garnish of potatoes or vegetables sautéed in butter
  14. Serve the dish hot, as it is not as tasty if you eat it cold.

Rulada iute din carne de porc este delicioasa si are un aspect deosebit. Daca nu doriti ca aceasta rulada sa fie picanta puteti inlocui boiaua de ardei iute cu boia de ardei dulce. Va recomandam sa incercati acest preparat si va garantam ca veti fi cuceriti de gustul lor, urmand ca acest preparat sa apara pe masa dumneavoastra de fiecare data cand un prilej o cere.