To make the meat not only aromatic and tasty, but also juicy and soft, it must be cooked with cream. This ingredient gives the dish softness and piquancy. In addition, cream contains such beneficial substances that the body needs daily.
And if you cook meat with creamy sauce, then it acquires a completely unique taste. With this additive all kinds of meat are combined. The basis for the sauce is a cream of medium fat content.
Properly prepared, it has a light consistency, turns out to be airy and has a delicate creamy taste.
Creamy meat - general cooking principles
• Frozen meat must be thawed before cooking.
• To make the meat better absorb cream, it must be dried before cooking.
• To prepare a creamy sauce, fry the flour in a dry pan.
• To prepare dressing, choose cream with a fat content of at least 20%.
• To add spice to the sauce, add Dijon mustard and fresh thyme to the dish.
• Garnish for dishes suitable for anyone.
Beef in creamy sauce with canned green peas
Ingredients:
• 4 pieces of beef tenderloin;
• 4 medium potatoes;
• 230 ml cream with a fat content of 35%;
• olive oil;
• 4 tbsp. l canned green peas;
• salt;
• 6 pcs. cherry tomatoes;
• pepper;
• half a lemon.
Cooking method:
1. Preheat the oven to 220 degrees.
2. Wash the potato and cut into slices. Rinse and lower the cherry tomatoes together with the potato wedges in a bowl. Sprinkle everything with oil and salt. Stir the ingredients and place on a baking sheet. Bake for 25 minutes.
3. Rinse and dry the tenderloin. Slice the meat into portions. Put the pan over high heat and pour a couple of tablespoons of oil. Sauté the pieces of beef alternately on both sides until cooked. Put the fried meat in a plate and cover with foil.
4. After all the meat pieces are ready, turn down the heat and pour the oil into the pan. Next, add green peas, salt and cream. Cook, stirring, for four minutes. Then squeeze lemon juice into the mixture and add pepper. Mix the ingredients and put the meat in a pan. Stew for eight minutes.
5. Serve the meat by watering it with sauce, and laying potatoes and tomatoes next to it.
Cream Chicken Meat
Ingredients:
• 530 g chicken fillet;
• salt;
• 280 ml of liquid cream;
• pepper;
• seasonings for chicken;
• purified water;
• a mixture of provence herbs.
Cooking method:
1. Turn on the oven to preheat 180 or 200 degrees.
2. Wash the chicken fillet under running water and place on a cutting board. Remove the film and cartilage with a sharp knife. Slice the chicken into two centimeter thick slices and beat.
3. Transfer the chopped pieces into a bowl, pour them with liquid cream, sprinkle with salt, add seasonings for chicken, pepper and a mixture of dried Provence herbs.
4. Using your hands, gently mix everything and set aside the chicken to marinate for 35 minutes.
5. After the time has passed, transfer the chicken with the marinade to a baking dish. Add two glasses of water there and put in the oven for 45 minutes.
6. Put the finished dish on plates and serve hot.
7. Baked or boiled vegetables are well combined with cream chicken.
Turkey meat in a creamy sauce
Ingredients:
• 670 g turkey thigh fillet;
• 320 g of any mushrooms;
• 160 ml of broth (chicken);
• salt;
• 280 ml of kefir;
• pepper;
• 170 ml cream;
• 1 onion;
• 90 ml of sunflower oil;
• 2 teeth. garlic.
Cooking method:
1. Rinse the turkey thighs and cut into medium slices.
2. Place the turkey in a bowl and add half the onion topped with rings. Pour all the kefir and put in the refrigerator for the night to marinate.
3. Finely chop the remaining onions, and send them to fry in a frying pan with oil.
4. Cut the champignons into large pieces, and peel and chop the garlic.
5. Send the mushrooms with garlic to the onion and fry everything together for another seven minutes.
6. Pour in sunflower oil into another pan and heat. Put marinated turkey with marinade there. Fry the meat over high heat for five minutes.
7. Add the onion and mushroom roast to the turkey. Pour all over the broth and, adding pepper and salt, bring to a boil.
8. Cover the dish and simmer for 20 minutes until the turkey is soft. At the very end, add cream to the pan and fry for 5 minutes.
9. Serve the turkey in cream with boiled rice or mashed potatoes, decorating everything with chopped herbs.
Cream of chicken with mushrooms
Ingredients:
• 290 g of chicken;
• 7 large champignons;
• pepper;
• bow;
• parsley;
• salt;
• a spoon of wheat flour;
• vegetable oil;
• three cloves of garlic;
• 25 g butter;
• 240 ml cream.
Cooking method:
1. Wash the chicken and wipe with a paper towel.
2. Cut the fillet into small pieces.
3. For mushrooms, cut off the roots and browning. Put them in a colander, rinse and let all the water drain.
4. Cut the mushrooms into slices, and chop the onion. Finely chop the garlic cloves. Cut the greens into small pieces.
5. In a pan with preheated vegetable oil, dip the onions and fry for three minutes.
6. Add chicken to the onion and fry until golden brown.
7. There, lower the mushrooms and cook for another three minutes.
8. Add salt, cream, pepper and flour to the fried ingredients. Mix everything, add greens and cook for another five minutes. Then put butter in the dish and let it brew for 6 minutes.
9. Serve chicken with mushrooms in a creamy sauce immediately after cooking.
10. The dish goes well with pasta and buckwheat.
Pork meat in cream sauce
Ingredients:
• 420 g pork tenderloin;
• five cloves of garlic;
• salt;
• 90 ml of dry wine;
• pepper;
• 55 g of butter;
• 70 ml of olive oil;
• 400 ml cream.
Cooking method:
1. Rinse the pork tenderloin under running water to prevent contamination. Put the meat on the board and cut into 1.5 cm thick layers.
2. Discard each layer with a special hammer and coat with pepper and salt.
3. Heat the oil and fry pork slices on it until slightly golden brown.
4. Put the pieces in a baking dish and fill them with dry wine. Tighten the container with aluminum foil and send the meat to the oven for half an hour at a temperature of 200 degrees.
5. While the meat is being cooked, peel the garlic and onions. Rinse and chop them.
6. Place the deep stewpan on the stove and dip the butter in it. Once the fat has warmed up, dip the garlic with onions and simmer for five minutes.
7. Next, fill the vegetables with cream and bring them to a boil.
8. Remove the prepared pork from the oven and remove the foil. Transfer all the contents from the baking dish to the saucepan with cream and boil for 4 minutes.
9. Again, put everything in the form and put in the oven for 25 minutes. This time you do not need to cover the foil.
10. Serve meat in cream portioned with stewed vegetables.
Creamy calf meat
Ingredients:
• 390 g of veal;
• salt;
• lemon;
• 1 tsp granulated sugar;
• pepper;
• 6 pcs. prunes
• a spoon of sour cream;
• 100 ml of dry red wine;
• vegetable oil;
• cloves.
Cooking method:
1. Wash the calf meat and cut across the fibers.
2. Discard the pieces and sprinkle with salt and pepper.
3. Fry each piece in a pan alternately until cooked.
4. Scald prunes with boiling water.
5. Pour wine, lemon juice into the oil remaining after frying, add cloves, sugar and prunes. Cook for 5-7 minutes.
6. Next, add cream and salt to the pan. Cook the sauce until creamy.
7. Place the veal in plates and pour the sauce.
8. You can use fried potatoes as a side dish.
Beef in a creamy sauce with spices
Ingredients:
• a little more than a kilogram of beef;
• salt;
• 10 heads of small onions;
• two carrots;
• 2 tbsp. l Sahara;
• a glass of thick cream;
• two bouillon cubes;
• cloves;
• a spoon of Dijon mustard;
• half a spoon of ground cinnamon.
Cooking method:
1. Rinse and lower the beef in a pressure cooker. Add chopped onion, chopped carrots, cubes and hot water to it. Cook until the meat is cooked.
2. Put sugar, mustard, cloves, cinnamon and cream in a pan. Pour everything in half a glass of broth, salt and cook for 15 minutes.
3. Cut the finished beef into flat slices against the fiber and place on plates.
4. Pour each piece of beef with cooked sauce.
5. In each plate, put the vegetables pulled out of the broth, and sprinkle everything with herbs.
Creamed Chicken Meat with Cheese
Ingredients:
• kilogram of fresh chicken;
• 130 g of hard cheese;
• salt;
• 260 ml of heavy cream;
• three branches of thyme;
• pepper;
• a spoonful of Dijon mustard;
• garlic (three cloves);
• Refined vegetable oil.
Cooking method:
1. Rinse the fillet and, having dried with a towel, put it on the board. Remove all excess from the meat.
2. Divide each breast in half lengthwise and rub the slices with salt and pepper. Leave the meat for a while.
3. To quickly remove the husk from the garlic, it must be crushed on the board with a knife. Rinse the peeled garlic and pass through a garlic squeezer in a saucer.
4. Put the thyme branches on a cutting board and chop.
5. Cheese with a fine grater, grate in a clean plate.
6. Take a bowl and pour in the cream, add Dijon mustard, salt, garlic, pepper and thyme. Using a clean spoon, mix everything thoroughly.
7. Add oil to the pan and heat it. Then alternately fry the chicken fillet on it until half cooked.
8. Put the finished fillet in a baking dish.
9. Fill the chicken with cream dressing and sprinkle with grated cheese.
10. In a preheated to 180 degrees place a container with meat. Cook for 25 minutes.
11. The chicken should turn out juicy and with a golden hue.
12. Serve the dish by spreading the pieces of chicken on plates with baked potatoes.
13. For beauty, decorate the fillet with cheese sauce.
Spicy chicken in creamy sauce
Ingredients:
• eight chicken legs;
• two tablespoons of Georgian adjika;
• salt;
• 175 ml cream;
• two onions;
• two glasses of chicken stock;
• 40 g butter;
• pepper;
• vegetable oil;
• a pair of garlic cloves;
• a spoonful of flour.
Cooking method:
1. Wash the legs and dry them with napkins.
2. Salt the meat, coat with Georgian adjika and pepper. Leave the chicken to marinate in hot dressing for half an hour.
3. Heat the vegetable and butter in a pan.
4. Cut the onions into large pieces and fry them until slightly golden. Then catch all the onions from the pan and discard it.
5. In a clean frying pan, fry the flour until a brownish tint.
6. Pour the broth into the pan with oil. If there is no broth, then you can simply breed chicken cube in water. Add cream, salt, garlic and pepper to the broth. Bring the blended mass to a boil, and then add the fried flour. Stir everything until smooth.
7. Put the legs in the mold, and fill with the prepared creamy mixture.
8. Cook the legs in cream for half an hour. Turn on the oven 180 degrees.
9. Let the finished dish brew a little.
10. Serve the legs with mashed potatoes and tortillas. The latter can be dipped in the sauce, which remains from the legs.
Meat in Cream Sauce - Tips and Tricks
• Add any vegetables to the creamy sauce, if desired.
• If the meat is beaten off before cooking, the dish will be even more tender.
• Add garlic to enhance flavor.
• If you bake meat with cream, then four minutes before cooking, you can sprinkle the dish with cheese.
• To spice up the dish, add thyme sprigs to the creamy sauce.
