Smoked okist without brush recipe.

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With chicken stegenets you can prepare rіznі herbs.

Stuffed steak is one of them.

This is for those who want to make friends in an original way by preparing banal stegenets.

Stuffed steak - basic principles of preparation

To prepare stuffed stegenets, you will need the same products as you use for preparing chicken.

When the herb is prepared correctly, it tends to come out low and juicy.

Wash the skin, remove all the skin and carefully, so as not to tear, remove the skin with a panchoho. The meat is firmed with a brush, finely chopped or processed in a blender. Let’s go victorious with the authorities.

There are many options for preparing the filling, everything is up to your imagination.

The filling is topped with cheese, boiled eggs, dried fruits, mushrooms and vegetables.

All stock fillings are trimmed, mixed with sour cream and mayonnaise, salted and seasoned with spices.

This paste is used to stuff the skin, removed from the steak, and seal it with toothpicks.

Salt them on top, rub them with a chasin and coat them with mayonnaise.

Bake

stuffed steak

close to 180°C. Serve flat or cut into slices.

Recipe 1. Stuffed steak with mushrooms

warehouses

six smoking stehenets;

Oliya;

250 g mushrooms;

sea salt;

130 g tsibul;

The filling is topped with cheese, boiled eggs, dried fruits, mushrooms and vegetables.

80 ml sour cream or mayonnaise;

4 small steps;

chasnik – 10 g;

orange.

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1. We rinse the hot chicken under the tap, dry it and carefully, being careful not to damage it, remove the skin “panchohoy”.

The chicken meat is cured in brushes and usually in small shreds.

We remove the pork shank, cut off the cured fat and spilt and cut it into small shreds.

2. Combine chicken and pork meat, add mayonnaise, salt, pepper, mix and marinate.

3. Peel the orange, remove the skin, chop the pulp into small cubes.

The filling is topped with cheese, boiled eggs, dried fruits, mushrooms and vegetables.

The cleansing chasnik is passed through the chasnik press directly into the meat.

We transfer the orange parts to the filling and mix.

4. Fill the skin with the filling, tan the edges and seal them with wooden skewers.

We put them in a baking dish and put them in the oven for 20 minutes.

Bake at 180 C. Cool slightly, cut into slices and serve with any side dish.

Recipe 3. Stuffed steak with green peas

great chicken steaks - 4 pcs.;

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sol extra;

canned green peas – 400 g;

sour cream - a tablespoon;

carrots – 400 g;

chasnik – 15 g;

eggs – 2 pcs.

1. Proceed to wet the stem with a paper servette.

The filling is topped with cheese, boiled eggs, dried fruits, mushrooms and vegetables.

Carefully, being careful not to tear, remove the skin in one piece.

Sew up the removed skin from one end.

2. Add the meat to the brushes and chop finely.

Place in a bowl.

3. Boil peeled and washed carrots until tender, cool and cut into small cubes.

Boil the eggs hard, cool in cold water, peel and cut into pieces.

4. Add chopped carrots, green peas to the meat, adding the marinade and eggs first.

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Season the filling with salt and pepper.

2. In a small cup, pour the cleansing mixture into a bowl, mix it with mayonnaise, add salt, season with freshly ground pepper and mix.

Rub the leather on the back and in the middle and add the kill. 3. Transfer the drained prunes to a deep plate, pour in dill and soak 20 khvilins. Pour water from the steamed prunes, including the brushes, remove them, and cut into thin slices.

Walnuts

put it in a bag and smother it with a rocker.

4. Clean and chop the chasnik.

Sir, detail the third with the great openings. Wash the parsley, dry it lightly and crush it finely..

Chop the cleaned cibul into small cubes.

The filling is topped with cheese, boiled eggs, dried fruits, mushrooms and vegetables.

5. Heat the top of the butter in a frying pan, pour in the drops of rosemary and place in the whole sumish.

Season with salt and pepper.

Fry, stirring occasionally until soft.

6. Add the chicken meat to the brushes, place it in a blender container and grind it into the minced meat.

Transfer the mixture to a bowl, add a dash of butter and mix the minced meat and butter with your hands.

Place prunes, chasnik, peas, greased tsibul, syringe shavings and greens into the tray.

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Pepper and salt the minced meat and stir until smooth.

7. Fill the chicken skin with the filling, not compacting it too much, so that it doesn’t become flaky when soaked.

Tuck the edge into the middle of the stitch or secure it with a toothpick.

Spread the steak with mayonnaise, place the mold in a deep oven and place in the pre-heated oven.

5. Soak the vegetable in an egg, then bread it in a mixture of beard and corn plastics. Fry the stuffed steak until golden brown. great quantity

baked olives.

The filling is topped with cheese, boiled eggs, dried fruits, mushrooms and vegetables.

Place on a plate lined with a paper towel.

Serve with a side dish and pickles.

Recipe 6. Stuffed steak with egg and green cibul

a bunch of green cybula;

chicken steaks - 4 pcs.;

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Oliya – 80 ml;

eggs – 4 pcs.;

salty sea.

1. Remove the steaks, dry them with a serving plate and place them one at a time on a plate, skin side down.

Throughout the entire period, we carefully incise the cyst.

Then, carefully, using a sharp knife, loosen the paste from the pulp.

The filling is topped with cheese, boiled eggs, dried fruits, mushrooms and vegetables.

The fillet may get lost on the skin.

Cut off the brush at the base.

This is how we round up all the steps.

2. Lay out the steak skin side down on the back, cover it with sponge and lightly beat it, being careful not to damage the skin.

Kozhen stehenets lightly salt.

3. Heat a frying pan with olive oil and beat the eggs into it.

Mix vigorously, crushing with a fork. Let's lubricate it like the original buttermilk egg.;

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We cut it with a spatula into several pieces.

4. The green cabbage is rinsed, dried and crushed. Apply to the skin of the damaged skin layer of the egg. In the center there is a smear of green cibula.

Stegenta burns powerfully.

5. We need to separate the rolls from the shape, one by one.

5. Remove the steak from the marinade, lightly wipe it with a serving cloth and place it on the plate skin side down.

Spread the filling into an even ball on top of the meat, toast it with a thin roll and squish it with wooden skewers.

6. Grease on both sides in a heated frying pan until golden brown.
Then we cover it with a lid and extinguish it again over high heat.
When removing the skin from the strand, carefully trim the strand from the inside.
So, you definitely won’t tear it apart.

All ingredients for the pork filling must be well combined so that large pieces do not tear the skin. Do not stuff the skin too tightly, otherwise it may become flaky during the cooking process.

The filling is topped with cheese, boiled eggs, dried fruits, mushrooms and vegetables.

Serve stuffed steak with sauce, as a side dish, pickles or as a cold appetizer.

Stuffed chicken steak

They are distinguished by their special tenderness and softness.

Having spent a little hour preparing it, you get a wonderful herb that can be found in different categories.

If they are cooled after cooking and cut into thin bowls, then the stuffed steaks make a wonderful appetizer that can be prepared at a later date, before guests arrive.

From the fuse, from the heat - it’s miraculously hot for lunch.

Not to mention that stuffed chicken steaks can lead to a luxurious evening.

You can choose which category you want them to be featured in.

To prepare stuffed stegenets you will need:

chicken steaks - 1 pc.;

pecheritsi (or other mushrooms) – 1-2 pcs.;

cybul ripchasta - 0.5 pcs.;

Oliya roslinna (for greasing) - 3 tbsp.

l.;

salt, pepper, spices - for relish.

For garnish:

zucchini – 1 pc.;

tomatoes – 1 pc.

(or whatever vegetables you choose). Stage of preparation.

Cooking stuffed chicken steaks is not as difficult as you might think at first glance. As a filling, creamy minced meat, you can add: cereals, mushrooms, Various vegetables

, everything will remain in your likeness.

It can be served as a hot dish or as a cold appetizer.

Skip the chicken legs and dry them.

We take a small hot bottom and strengthen the skin of the meat.

We carefully remove the skin, like a puncher, cutting with a knife there, because you don’t want to remove it. Part of the skin is removed from the lower corner. Using a knife, we cut the tendon and cut the cyst.

Rub the skin with salt and pepper in the middle.

We remove the meat from the brushes, see the meat cutter for details.

Coat the tsibul in a frying pan until soft. Greens are very rare. Grate the syre onto a fine grate.

The clock is passed through the press.

The capacity contains: minced meat, tsibul, rice, greens,

When choosing tenders for stuffing, pay special attention to their size.
Small ones - it will be easy to coat and fill with filling.
So it’s better to take the average and the great.
The skin is bound to be intact, not weathered, with a uniform erysipelas color.
I do not recommend preparing grass from frozen chicken. Give priority to the refrigerated product.
It’s great because it’s possible to cook with your own poultry. The skin on such steaks is coarser and less greasy, but will turn out richer and richer. Wash the chicken legs. Dry with paper cutlets. Strengthen the skin from the meat. It is necessary to carefully cut with a knife.
Be careful not to tear the shell, otherwise the filling will be unsightly.
Cut the hard cheese into small cubes.
Or grate it coarsely, as you wish, so that the taste of the filling becomes soft and balanced.
Place the mushrooms, cibul and sire in a bowl.
Add chicken mince.
Stir. Fill the shells with stegenets filling. Do not stuff the meat too tightly so that the skin does not crack during the baking hour. Squeeze the edges together with toothpicks or sew them with kitchen thread.
Transfer the workpieces to the deco, greased. Apply a dash of prepared mustard on top of the trigger. If you don't like this sauce, you can deodorize it

Roslynna Oliya

with your favorite spices, sour cream and homemade mayonnaise. Place the stuffed steak in the oven, preheated to 180 degrees. The estimated cooking time is 40 minutes.
During the baking process, it is recommended to remove the legs and pour in their juice until it has simmered. To extract the appetizing crunch of the crust, first coat the workpieces in breadcrumbs, and then bake in the oven. For this you need baked unlicorice crackers (5-6 tbsp), dry spices (crisp, basil, rosemary, thyme - to choose) and 2 chicken eggs of category C-2.
Stuffed and prepared until baked, wrap the steak in beaten eggs. Roll in breadcrumbs. Fry on the baked oil until golden brown (2-3 pieces per side).

Greetings to everyone who stopped by!

Do you like stuffed chicken, but don’t like to waste your money?
Is it possible for you not to be able to perfectly remove the skin from the trigger?
Why can’t you allow yourself to cook this herb at all times?

Come here!

I can safely bring all the “ale” details to my attention, and I’ll tell you honestly, this same stuffed chicken has not been prepared by me in 8 years of my life.

I wanted to forgive this herb and the ready-made stuffed steak.
There is really no hassle with them, but to the point of relish, everything is absolutely the same.
The chicken legs are stuffed and cooked in a different way, so it comes out delicious.
Today we will have steaks stuffed with chopped chicken meat, mushrooms and cheese.
Today I have super economical grass, because the mushrooms brought me this.
Stinks grow on his underfloor and sound like clay.
My man categorically does not recognize the plum, but in this strain the stench turns out to be even juicy.
Sir I have Mozzarella.
Wine is ideal for baking, and for 100 carbonates you can buy a solid piece.