Lent is in full swing and believers begin to look forward to the holiday of Easter with special pleasure, which, like Christmas, is still the most family holiday. I know many families who gather together on this bright holiday, grandparents, mothers, fathers, children, grandchildren. Our grandmother said, meet wherever you want and with whoever you want, and on Christmas, everyone should come to me for a family dinner. And of course, the family’s favorite dish was waiting for us, meat under a fur coat with potatoes, which my grandmother prepared expertly.

A lot of people gathered and, of course, the table was always full of all sorts of goodies, from wonderful grandma’s pies to various snacks. Well, as usual, with such a festive table, the main thing, of course, is the main courses. Meat under a fur coat with potatoes was often cooked as a main dish; it takes little time to prepare, looks beautiful, and turns out very tasty, especially since everything is cooked at once, both the meat and the side dish. Today, I am happy to share my grandmother’s recipe with you.

Preparation

The meat should be washed and lightly dried with a paper towel, then cut into slices about 8 - 10 cm wide and about 1-1.5 cm thick. The pieces of meat should be beaten with a hammer on both sides, and so that the meat juice does not splash in all directions, put the pieces of meat in a plastic bag, try it, it’s very convenient. Take it, lightly grease it with vegetable oil and place the meat on the bottom. Since we beat it and the meat has stretched slightly, we need to lay it tightly, don’t forget to add salt, pepper and a little of your favorite spices.

The next layer will be onions. To do this, wash it, peel it, cut it into half rings, and lay it out in a layer on top of the meat. also rinse thoroughly with water, peel and cut into strips about 1cm thick. Dry the potatoes with a towel and place them on the onion; the thickness of the potato layer can be at your discretion. The final touch is to grate the cheese on a coarse grater and sprinkle on the potatoes, and spread mayonnaise on top.

Place the baking sheet in the preheated oven for about an hour. When the cheese and mayonnaise are browned and the potatoes are soft, the dish is ready. The aroma in the house is such that you can simply go crazy. The meat turns out juicy, soft, and the potatoes, saturated with meat and onion aroma from below and from above, are simply a fairy tale.

Happy Easter and bright mood to you.

Ingredients

• Pork or beef meat – 1 kg;
• Onion - 4-5 pcs. large;
• Potatoes – 1.5-2 kg;
• Hard cheese – 300-400 g;
• Mayonnaise – 250 gr;
• Salt, spices to taste

If you are on a diet with the goal of losing weight, then this recipe is not for you. Don't complain that we didn't warn you! Meat with potatoes and cheese in the oven is a hearty, juicy, aromatic and very tasty dish. For many of us, the combination of potatoes and meat has long been a classic, and if you bake this tandem in the oven, adding onions, tomatoes, cheese and garlic, you get the perfect dish for a family feast. Some people worry that they won’t be able to cook this kind of casserole, but we can assure you that you will succeed, and the first time. This step-by-step photo recipe will help you!

Meat under a fur coat in the oven

recipe with potatoes, cheese and tomatoes

At first glance, this dish seems difficult to prepare, but we will prove to you that it is not so. Are you with us? Then let's begin!

Choose the meat according to your preference, the main thing is that it is pulp (boneless fillet). Pork, beef, lamb, chicken and even turkey will be in perfect harmony with the rest of the proposed ingredients. If it’s not the season for fresh tomatoes, replace them with frozen ones (saved from the summer) or even place slices of mushrooms instead. In any case, it will be very tasty!

Ingredients:

• Meat (tenderloin, pulp) – 1 kg,
• Potatoes – 1 kg,
• Onions 2–3 heads (large),
• Fresh tomatoes – 3 pieces (medium),
• Hard cheese – 200 grams,
• Garlic 3 – 4 cloves,
• Mayonnaise or sour cream (can be replaced with Bechamel sauce) – 100 grams,
• Salt, ground black pepper, spices - to taste,
• Vegetable oil (refined) for greasing the baking sheet.

Cooking process:

Peel the onion and rinse it in cold water. Then cut the onion into thin rings or half rings depending on the size of the head.

To prepare this dish, we need a baking sheet with high sides, grease it with vegetable oil and place a “pillow” of onions on the bottom.

Rinse the meat fillet thoroughly in cool water. Dry with paper towel or napkins. In the photo, the recipe uses pork. We specially chose non-lean meat to cook with potatoes, so that during the cooking process the potatoes would be saturated with the juice and fat of the meat and become even tastier.

Cut the meat across the grain, the pieces should be no more than half a centimeter thick. Salt and pepper the chopped meat and add spices to your taste. If desired, you can beat each plate with a special hammer for chops.

To cook the meat in the oven, I used pork flesh from the neck, which is inherently very tender. If you have other less tender meat, I recommend that you first cut it into the required pieces, add salt, add spices and wrap it in cling film and leave it to marinate for several hours or overnight.

In my family, one of the favorite spices for meat is thyme, which is what we will use to prepare this dish. Squeeze the garlic through a press and distribute it throughout the meat.

Place the prepared pork (or beef) on top of the onion bed.

Wash the tomatoes, remove the stem and cut into thin slices. Evenly distribute the tomato slices onto the meat layer.

Tomatoes need to be coated with the sauce you chose to prepare this dish. As for sauces, you can give preference to Bechamel sauce, mayonnaise-sour cream sauce, or just mayonnaise or sour cream, as you wish.

We have some potatoes left. It needs to be peeled, washed and cut into thin slices. Another option for “fur coat” is chopping the potatoes on a coarse grater. Here, who already likes what in the finished dish more: slices of potatoes or a layer more like mashed potatoes.

It is convenient to cut the potatoes into a deep cup and then mix them with sauce, salt and spices. To suit my taste, I added dried ground ginger and dried tarragon. The potato coat is placed on top of the meat and tomatoes.

All that remains is to grate the cheese on a coarse grater and sprinkle it over all the ingredients, this will be the final layer of our casserole.

In order for the potatoes and meat to turn out juicy, have time to cook and not dry out, I recommend that you cover the baking sheet with foil before putting it in the oven. It will need to be removed at the end of cooking.

A delicious, juicy pork chop cooked in the oven under a cheese crust is a dish worthy of a holiday table. In essence, “shuba” is a potato-tomato-cheese “lid” on a flavorful pork chop, and meat prepared in this way can be served in portions.

The beauty of pork under a fur coat is its ease of preparation; nothing can be spoiled here. Follow the recipe with the photo, and you will delight your family with pleasant, tender meat with a ready-made side dish.

Categories:
Preparation time: 1 hour 30 minutes
Cooking time: 50 minutes
Total time: 2 hours 20 minutes
Exit: 8 servings

Ingredients for pork under fur coat in the oven

• pork (low fat) - 600 g
• onion - 1 large onion
• potatoes - 4-5 pcs.
• fresh large tomato - 2 pcs.
• garlic - 1 head
• hard cheese (Russian) - 200 g
• mayonnaise (any) - 100 g
• spices: ground black and red pepper
• salt - to taste

How to deliciously bake meat under a fur coat in the oven

Cut the meat into slices 1 cm thick. Carefully beat on both sides, after wrapping the pieces with cling film

Place chops in a shallow bowl, season with salt and pepper. Cover with a lid and leave for half an hour.

While the meat is “marinating” in a bowl, prepare the onions and potatoes. Cut the onion in half, then cut into thin half rings, remove the thick “heels” of the onion

Peel the potatoes, grate them on a large flat grater, place them in a deep bowl

Peel the garlic, grind it in a garlic press, add it to the potatoes

To prevent the potatoes from darkening, add mayonnaise, salt, and mix everything.

Place the chops in a baking container - the first layer

Scald the onion with boiling water so that it cooks quickly, then squeeze. We lay the second layer - this is an onion “coat” that lies freely

Place the potatoes on the onion, level it with a spoon or palm, lightly press the layers together

Place tomato half rings on the potato “coat”