Warsaw meat

Warsaw meat

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for cooking meat in Warsaw

  1. Beef 400-450 grams
  2. Vegetable oil 30-50 ml
  3. Butter 50 grams
  4. Onions 1-2 medium heads
  5. Breadcrumbs 2-3 tablespoons
  6. Wheat flour 50 grams
  7. Salt to taste to taste
  • Main Ingredients
  • Serving 5 servings


Frying pan, Stewpan, Meat hammer, Toothpicks, Cutting tool (knives), Medium-sized and deep pan

Cooking in Warsaw:

Step one: prepare the meat.

If our beef is frozen, we defrost it and, using a knife, try to cut it into thin slices. This will help us in the future to qualitatively repel it with a hammer. Then, using the same hammer, carefully and carefully beat our slices of beef over their entire surface. The main task is to qualitatively beat meat.

Step two: prepare the filling.

We clear the onion from the husk and cut it into small cubes on the board. I know that this procedure is rather tearful and snotty, but there is one word - it is necessary. So, we wipe away the tears and continue to chop the onion. After being cut, transfer it to a clean, not very deep bowl. Pour crackers there. Soften butter (do not melt!) And also add to breadcrumbs and onions. Mix everything carefully and gently and salt to taste.

Step three: we form rolls with filling.

On the chopped meat slices, carefully lay out the filling and wrap it with a roll. This step is shown in the photo above. The edges must be fixed with a toothpick, otherwise our roll will sprawl. We transfer finished rolls to a clean bowl.

Fourth step: we prepare rolls.

After you have finished the previous step, put the pan on the stove, pour a little vegetable oil, wait until the oil is hot. In the meantime, roll our rolls in flour and spread them on a preheated pan. On a fairly high fire, fry the meat from all sides until it becomes light brown in color. By no means black J. As soon as you finish frying, again put the stewpan on the same plate, rolls it into it and pour 200-250 ml of water and add a little salt. Cover and simmer for about 60-90 minutes on low heat. It is very important to ensure that nothing in the stewpan burns.

Step Five: serve to the table.

After time, our meat is ready in Warsaw. Very soft and juicy, and around it is very tasty sauce. It can be served with a vegetable or rice side dish. Enjoy your meal!

Recipe Tips:

- - when slicing onions, people often advise just to draw water in their mouths. Then onion pairs almost do not affect the mucous membranes of the eyes and nose.

- - as an option, instead of beef, you can take pork, but in the classic recipe it is beef that is indicated.

- - thaw meat in water at room temperature, but in no case without water at all.