Meat in the village

Description

This rustic dish of Russian cuisine. Brass meat in the filling. No cheese and mayonnaise is not meat in French, it's meat in the village! Amazingly soft, juicy and lean!

Ingredients

Meat

600 g
Spices
Mustard

1 Tbsp
Pickled cucumber

3 piece
Vegetable oil

3 Tbsp
Chicken egg

2 piece
Milk

100 ml
Onion

1 piece
Brine

2 Tbsp

Cooking

To cook this dish is best in a thick-walled form. Cast iron skillet is ideal. Grease the pan 1 tbsp oil "Oleyna"

Meat cut into thin slices across the grain, repelling and put in the pan as if "overlap". Sprinkle with salt and pepper.

Mustard can be diluted with brine to watery condition and lubricates the meat. Close the pan with a lid and leave the meat for 2-3 hours to marinate.

Cut onion into rings. In a frying pan, heats 2 tbsp oil "Oleyna" and quickly fry the rings for 1 minute. I always do it before you put the onions in any baked dish. It seems to me that if you put raw onions in the dish soaked with the smell of raw onion, and it's not fading even when baking. This here is a instant frying in hot oil gives the onions ready, but removes the dishes from the "smell of raw onion"