Meat in the steppe (recipes with photos of dishes are attached) is worth learning to cook. No need to separately make a side dish to the dish. And without that, the composition is harmoniously complemented by ingredients. Despite this name, this masterpiece of culinary art, most likely, is not related to the endless steppes. But it is not important. It turns out tasty and satisfying - that’s the main thing. It will be more convenient if you check with the photo. The steppe meat should look something like the main image.
Small but important nuances
The dish looks like chops in a coat of potatoes. Cooking meat in the steppe is preferable from lean pork. Sour cream included in the recipe may be absent in the finished dish. This, of course, will reduce the number of calories, but will make the meat slightly dry. Focus on your preferences in how you will cook the meat in a steppe way: with or without this ingredient. In our recipe, sour cream will be present in any case.
Do not cover the meat while frying in a pan: the potatoes may fall off and the meat itself will become like a stew. For the same reason, it is necessary to leave a gap between the steaks of at least one centimeter, so that the edges are beautifully fried.
How to cook step by step meat in a steppe: recipe with photo
This method is good for home dinners. Products are affordable and loved. List of required ingredients:
- meat - half a kilogram;
- potato - half a kilogram;
- large eggs - 2 pieces;
- onion - 1 large head;
- garlic - 2-4 cloves;
- flour - 2 tablespoons;
- sour cream product - 200 grams;
- salt, ground pepper and other spices to taste;
- unflavored oil, lean - as needed.
Cooking a delicious dish.
According to this recipe, it is quite easy to cook meat in a steppe way. And the beginning mistress will cope with the task. The main thing is to strictly adhere to the recommendations.
First step. In cold water, wash the meat tenderloin. Delete everything tough and unnecessary. Films and tendons spoil the taste of the finished dish. Cut the flesh into steaks. The width of each piece should not be thicker than 1 centimeter. To keep the kitchen clean, it is better to wrap the meat steaks in plastic or put in a plastic bag. Now with a special hammer we will beat off each layer on both sides. We process chops with salt and pepper along with other spices. Take a little mixture in the palm of your hand and with patting movements we will slightly drive the composition into the meat.
Second step. Bulb cleaning and shredding. It needs to be cut very finely.
Third step. Processing potato tubers - wash, clean and rinse with cool water. Use a coarse grater to grind the vegetable. Soon a lot of juice will stand out from the potatoes. We are sure to get rid of this fluid. To do this, wring out potato chips.
Fourth step. In a deepened dish we combine products: potatoes, onions, flour, salt. Add 2 tablespoons of sour cream. Squeeze the garlic cloves through the press and break 2 eggs into the resulting batter. Add seasonings and mix the contents of the dishes again.
Fry the meat in a pan
All products are ready. We heat a good thick-bottomed frying pan with lean fat on the stove, and we begin to fry the resulting chops in a potato batter in it.
Walkthrough:
- Wrap each piece in potato chips. This is easier to do than it might seem at first glance. Put some potato mixture on the palm. Put the meat steak on the mixture. Cover the surface with the same amount of potatoes.
- Quickly place the workpiece in the pan and proceed to create the next one. On average, one skillet is able to accommodate three to four such blanks.
- At medium temperature, fry products until golden brown. First one side, then the other.
Sent to the oven
The final step in the preparation of meat in the steppe is baking in the oven. We send all the fried steaks to a non-stick form, greased with vegetable oil. You can pour out what is left in the pan. To give juiciness and tenderness to the finished dish from above, coat each piece with sour cream. Pour the leftovers into prepared meat pieces. Cover the baking sheet with foil. The shiny side is inside, and matte on the outside. Bake the dish for 15 minutes at a temperature of 180 degrees. Having taken out the form with the meat, we release it from the foil. Bring to a roast for another 10-15 minutes.
Faster Option
This method is convenient to use when you need to save half an hour of time. Component List:
- meat - 600-800 grams;
- potatoes - 2 root crops;
- eggs - 2 pieces;
- flour - 3 tablespoons;
- sour cream or mayonnaise - 3 tablespoons;
- cream or diluted mayonnaise - 250 milliliters;
- garlic - 2-5 cloves;
- vegetable oil - for frying;
- greens, salt and pepper - to taste.
The principle of cooking an accelerated version of the meat is similar to the one described above. We also cut the flesh into the layers and, after processing the vegetables, make potato batter from them. In this recipe, potatoes only cover one side of the meat. We spread the batter, level it on the surface of the piece and fry this side until golden brown on a heated frying pan.
Grease a baking sheet with butter. Place the blanks with the meat side down. Lubricate each piece with sour cream (or mayonnaise). Pour the cream into a baking sheet. Salted, add spices. Instead of cream, you can prepare a fill of mayonnaise, a third diluted with boiled water. We clog the surface with foil and send our meat in a steppe manner to a hot oven. Cooking time 30 minutes. To get a nice fried crust, remove the foil after 20-25 minutes from the start of baking.
We serve the finished dish with salads or fresh vegetables. You can eat meat in the steppe, dipping in your favorite sauce.