Use in cooking any meatdishes of all kinds of additives significantly enriches its taste. Meat with prunes, mushrooms, dried apricots, stuffed with garlic, greens - in a word, there are more than enough options. Agree that such a preparation can significantly diversify the diet. Perhaps the most common is meat with prunes. There are many recipes for this dish, which is piquant at the expense of the sweet taste of prunes, as well as its characteristic smoky notes. In order to get a dish with a vivid taste, meat with prunes should be cooked long enough. As a result, we obtain soft tender meat in a thick sauce, to which potatoes, rice, pasta can be cooked as a garnish. In general, prunes and different kinds of meat. With it you can cook, pork, beef, poultry - the result is always excellent. Very good combination of meat with prunes and nuts - it turns out though a high-calorie, but at the same time a light meal. However, it's time to move on to the specifics - we offer a simple and affordable recipe for meat with prunes. 
Beef with prunes
Ingredients:
- 600 grams of beef (neck, brisket)
- 2 tablespoons butter or olive oil
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 200 grams of good prune
- 150 grams of vegetable or meat broth
- salt, pepper, bay leaves
Cooking method: Carrots and onions cut and fry in oil, add meat and continue to cook, the meat should be crusted. Then put the rinsed prunes, garlic, salt, pepper, bay leaf and pour in the broth. We send everything to the oven and toast the dish at a temperature of 160-170 degrees, until the meat is completely soft. You can serve with crumbly rice or with toast, cooked from Borodino bread. If you want to make a more spicy dish - beef in French, for example, then instead of the broth you can use red dry wine, and also add Provence herbs. By the same principle, you can prepare pork in French. Especially tasty low-fat ribs, stewed with prunes, wine, lots of garlic and mushrooms. A very tasty dish is obtained if you cook meat with dried apricots. 
Pork ribs with dried apricots
Ingredients:
- 600 grams of ribs
- 200 grams of dried apricots
- 1 tablespoon smaltz
- 1 onion
- 4 slices of garlic
- salt, pepper (fragrant and black), peas
- 2 bay leaves
- 2 cloves
- a glass of vermouth
Method of cooking meat with dried apricots: Ribs fry on the smaltz, along with chopped onions, garlic and spices. Add pre-soaked dried apricots and pour in the wine. Cook over low heat until the bones begin to separate from the meat. Ribs with dried apricots perfectly match with boiled rice.
Pork neck with mushrooms
Ingredients:
- 600 grams of pork neck
- 300 grams of champignons
- 1 onion
- 4 slices of garlic
- salt pepper
- 2-3 bay leaves
- a glass of vegetable broth
Method of cooking meat with mushrooms: Wash meat, dry and cut into small pieces. With mushrooms, proceed as follows: mine, clean and dispatch for several minutes in a preheated oven. They should, as they say, "wither", that is, lose moisture and become more fragrant. Prepared meat, salt, pepper and fry along with onions, garlic and spices. We spread all the ingredients together with the mushrooms in a ceramic pot, add the vegetable broth and in the oven at a temperature of 160-170 degrees. Mushrooms, dried apricots and wine are perfectly combined with poultry meat. One of the classic recipes is a cock in wine in French. This dish, by the way, is given in the books of the famous French nutritionist Michel Montignac. 
Rooster in wine
Ingredients:
- poultry bird
- 2 onions
- 2 cloves of garlic
- 2 tablespoons of olive oil
- 300 grams of champignons
- 400 milliliters of red wine
- salt pepper
- hot chili
Method of cooking cock in wine in French: Bird washed, dried and chopped into portions. Wash the mushrooms and cut into two parts. Meat salt, pepper and fry in olive oil. Fold the meat in a ceramic pot. Fry the mushrooms, onion, garlic and hot chili, pour in the wine and boil it all together for 5-7 minutes. Pour the resulting sauce fried meat and send the pot into the oven for an hour and a half. Cooking the rooster in French follows at a temperature of 180 degrees. A high-quality protein product, like meat, is an important part of our diet. According to well-known nutritionists, to exclude meat from your menu is not worth it, since a whole range of necessary trace elements and amino acids can be obtained only with this product. And in order to make meat dishes as useful as possible, it is worth learning how to cook them in a non-standard way: with various additives, in French - with wine, Provencal herbs. In a word, to approach the process creatively. Bon Appetit!
