Prune meat is recognized as an ideal combination in many cuisines of the world. Dishes of such a plan can be found in Greece, Romania, Russia and Ukraine. This is not surprising, since these dried fruits are combined with all types of meat, be it pork, beef, lamb or poultry, and their taste qualities are perfectly revealed during baking, stewing or other heat treatment.

Braised Pork with Prunes

Sweet and sour sauce is perfect for pork, but meat will turn out even better if cooked in such a filling. Moderate acid and sweet gravy will give dried plums.

To cook a piece of pork with them, you will need:

  • 500 g of pork pulp;
  • 15 pcs. prunes
  • 130 g turnip onions;
  • 60 ml of tomato paste;
  • 220 ml of boiling water;
  • lean any frying oil;
  • salt and mix of peppers.

Cooking Algorithm:

  1. Rinse dried fruits under cool running water, then pour cool steep on it and let it swell for 20-30 minutes. After that, if necessary, remove the seeds and cut dried fruits into thin strips. When buying prunes in the market or in the store, it is better to give preference to fruits with seeds, a matte black skin and without visible damage that did not stick together. In this case, there is a greater chance of acquiring a quality product that has not been processed with glycerin, dyes, or other chemical additives.
  2. Cut the prepared pork into slices with sides no more than 2 - 3 cm and fry until beautiful caramel crust on all sides in vegetable oil.
  3. While the pork is fried, peel and finely chop the onions. Send it to the fried meat and sauté for several minutes, stirring vigorously.
  4. Next, add prunes, tomato paste, salt and pepper to the meat.Pour in hot water and, reducing the heat to a minimum, simmer for 90 - 120 minutes.

Stew with prunes served with a side dish of rice or pasta.

Cooking Beef

Prunes are very good with meat, but not everyone knows how to cook it so that dried fruits enriched the taste of the dish and did not spill into a shapeless mass.

How to achieve this is described in detail in the recipe for stewed beef with prunes, which include half a kilogram of lean, boneless, beef:

  • as many dried fruits without seeds;
  • 300 grams of onions and young carrots;
  • 100 ml of tomato juice;
  • 400 - 600 ml of water;
  • 20 g of salt;
  • 10 to 15 peas of black pepper;
  • 2 to 3 bay leaves;
  • refined sunflower little for frying.

Cooking Technology:

  1. Peel the onions, cut each into quarters, then chop the quarter with rings. Fry chopped onions in a pan with a thick bottom and high walls until soft.
  2. After that, send the carrots peeled and planed on a coarse grater into the pan. While it is simmering on fire, cut the beef into small pieces and after 3 to 4 minutes send to the vegetables.
  3. With constant stirring, fry the meat until the color changes, pour in the water and simmer the beef over medium heat until soft.
  4. Next, add prunes, tomato juice, salt, spices. Stir everything and simmer a few more minutes until tender.

How to cook in a slow cooker

Any of the above recipes for meat with prunes can be cooked in a slow cooker using the "Stew" function. But there is another tasty version of a meat dish with prunes and sour cream.

To cook it, you need to take:

  • 500 - 550 g of pork;
  • 115 g of onions;
  • 125 g carrots;
  • 200 ml of sour cream;
  • 65 g of prunes;
  • 20 g flour;
  • vegetable oil, spices and salt.

Cooking method:

  1. Pour a little vegetable oil into the multicook, put chopped onions and carrots. Cook everything with the lid closed in the Baking mode for 40 minutes, remembering to mix periodically.
  2. Mix sour cream with flour, salt and spices. Steamed and chopped into smaller pieces prunes, along with sour cream, send to meat. Mix everything, cover and start the “Extinguishing” option for 60 minutes.

Meat with dried apricots and prunes

A piece of pork pulp can be turned into a fragrant and juicy boiled pork with a special taste, which will be given to it by dried apricots and prunes.

Proportions of ingredients that will be needed in the cooking process:

  • 1000 g pork carbonate;
  • 10 pieces. dried apricots;
  • 10 pieces. prunes
  • 15 g of garlic;
  • 60 g of frozen bacon;
  • salt and pepper (or other seasonings for bacon) to taste.

Cooking in steps:

  1. Wash a piece of meat under running cold water, and then blot excess moisture with paper towels. Rinse dried fruits and halve.
  2. On the entire surface of the meat, make thin and deep cuts with a knife, so that half of dried apricots or prunes can easily fit into them. Alternating these dried fruits, stuff them with meat.
  3. Then grate the pulp with a mixture of salt, pepper and garlic pressed through a press. Cut frozen fat into thin plates and pack pork tenderloin in it, then wrap everything in foil.
  4. Give the meat one and a half to two hours to marinate, lying down in this way, and then send to the preheated (180 ° C) oven for 80 minutes. After that, carefully unfold the foil and bring the meat to readiness without it.

Oven baking recipe

Oven-baked meat with prunes is a gourmet restaurant dish that is fairly easy to make at home. For this recipe, the tenderloin from the hip part of the pork carcass (“apple”) is ideal.

It and other ingredients must be taken in the following ratio:

  • 1000 g of pork;
  • 150 g of prunes;
  • 5 medium cloves of garlic;
  • 40 ml mayonnaise;
  • 10 ml of mustard;
  • 5 g of salt;
  • 4 g of ground black pepper.

Bake meat as follows:

  1. Wash a piece of pork in cold water, wipe dry and freeze for 10 - 15 minutes in the freezer.
  2. Meanwhile, mix mustard, mayonnaise, salt, garlic and ground pepper crushed through a press.
  3. After the freezer, cut a piece of meat every 1.5 - 2 cm across and almost to the end to get an accordion. Generously rub the meat accordion with marinade, fill the incisions with prunes, wrap the workpiece with cling film and leave it in the refrigerator overnight.
  4. Well-marinated meat, wrap in 3 layers of food foil and bake in the oven at 200 degrees for 1 hour 30 minutes.

Roasted pots with dried fruits

Not only prunes, but also other dried fruits, such as dried apricots, raisins and even dried apples, will be ideal components of pot roast, which will require:

  • 350 g beef tenderloin;
  • 55 g of prunes;
  • 55 g dried apricots;
  • 50 g of raisins;
  • 45 g of dried apples;
  • 230 g of onions;
  • salt, spices and vegetable oil.

Working process:

  1. Wash, dry and chop the beef with medium slices. Fry the meat in hot vegetable oil to form a thin crust that preserves all meat juices inside. Next, transfer the beef to the pan, add water and simmer until half cooked.
  2. Finely chop the onion and fry in oil until soft and light caramel color. Soak prunes, dried apricots and other dried fruits and, if necessary, cut into smaller pieces.
  3. Combine prepared dried fruits, onions and semi-prepared meat. Arrange the roast in pots, if necessary, add water and bring everything to readiness in the oven at 180 degrees for about an hour. Let the cooked dish stand for a while in the turned off oven before serving.

Pilaf with prunes and meat

Lamb or beef is ideal for pilaf, but even with chicken you can cook a very delicious dish by adding a little “zest” in the form of prunes.

List of required products:

  • 400 g chicken thighs;
  • 175 g of rice cereal;
  • 130 g carrots;
  • 95 g of onions;
  • 6 pcs prunes
  • 27 g of garlic;
  • 3.5 g of turmeric;
  • vegetable oil for frying;
  • greens, salt and pepper to taste.

The sequence of actions:

  1. Wash the rice very thoroughly in running water until it is transparent, then pour warm water and leave for 1.5 - 2 hours, then drain the liquid. Rinse and soak the prunes, but only for a quarter of an hour.
  2. Cut the meat into small pieces and fry until golden brown. Chop the onion in half rings and sauté in oil until golden brown. Chop the carrots into strips and simmer lightly in a pan.
  3. Mix onion with carrots, finely chopped fresh herbs, add a little salt and turmeric. Dismantle the head of garlic and peel it.
  4. Fry the fried meat in a cauldron or pan with a thick bottom, a mixture of sautéed vegetables on it, and spread rice on top with an even layer into which cooked prunes and cloves of garlic should be thrust.
  5. Gently pour the pilaf ingredients with boiling water so that it covers everything 2 cm above the rice, and send to the fire. After boiling, transfer the fire to a minimum level and cook under the lid until the croup absorbs all the water. After turning off the stove, let the dish “steal” under the lid for a couple.

It is interesting:pork carbonate - recipes

With walnuts

The combination of prunes and walnuts with meat gives the dish a light smoked relish and a rich nutty flavor.

To create it you will need:

  • 1000 g of pork;
  • 270 g of onions;
  • 140 g of prunes;
  • 140 g of walnuts;
  • 45 g of tomato paste;
  • 5 peas of black pepper;
  • bay leaves, salt and sugar to taste;
  • cooking oil for frying.

Cooking:

  1. Brown the pork sliced ​​in oil until a delicious crust, transfer to a thick-walled pan.
  2. In the oil remaining from frying the meat, pass onion sliced ​​in half rings until soft. Then put it in a pan to the meat.
  3. Fry nuts in a dry pan and chop into large crumbs.
  4. Rinse the prunes, cut into small pieces and put them together with nuts to the meat.
  5. Add tomato paste, bay leaf, pepper, salt, sugar to the pan and pour everything with water just above the meat level.
  6. Extinguish everything on medium flame for about an hour and a half.

The meat cooked in tandem with prunes is universal. Guests at the holiday table will be happy to sort it out and with no less zeal will they eat at home on a regular weekday evening. Try it and perhaps this dish will become your specialty.

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