For a real homemade lunch or dinner, meat in Polish is great. And the recipe with the photo is designed to help those who have never cooked this hearty dish. Due to the fact that he is not one hundred years old, the components of the formulation were supplemented over time. Every Polish mistress, wanting to feed her family more tasty, not only invested in cooking, but also experimented with food. As a result, the meat recipe in Polish can be embodied both from the minimum number and adding to your liking.
Serve the dish with a potato side dish or as an independent.
Food Classic
Classic does not age. Over time, she only gains new fans. For meat in Polish, such a remark is true. The recipe, as close as possible to the old original, will consist of the following grocery set:
- lard - 1 tablespoon;
- pork or beef - half a kilogram of pulp;
- onion - 1 piece;
- garlic - 4-5 cloves;
- flour - 2 tablespoons;
- salt and pepper to taste;
- laurel leaf - optional.
Cooking method
We will cook the meat in Polish in a pan. It is advisable to take good cast-iron utensils.
Rinse the meat and cut into large cubes. Remember that it will still decrease in volume during heat treatment. Melt lard and fry the meat until half cooked in a hot pan along with crushed garlic. Salt the contents of the pan according to personal preference.
We move it to a stewpan suitable in volume. We spread it with fat and onion chopped in half rings. Fill with hot water, calculating its amount so that the liquid slightly covers meat and onions. At this stage of cooking the meat in Polish, add bay leaf and spices. If necessary, add salt to the dish. Stew at low temperature until cooked. The meat should become very soft.
A few minutes before the process is complete, pour the flour into the pan. Stir it, trying to avoid the appearance of lumps. After three to five minutes of stewing with flour, the meat is ready in Polish.
Polish meat in the oven
Often the dish becomes a favorite due to the simplicity of cooking and satiety. For this reason, many have adapted to cook meat in the oven. It turns out very nutritious and delicious. To verify this, we need these components for meat in Polish:
- meat - 1 kilogram;
- sour cream - 300-500 milliliters;
- onions - 6-8 large onions;
- cheese - 100-200 grams. Any suitable, not fused;
- salt and spices to taste;
- vegetable oil for a baking sheet.
Step by step recipe
A dish that is very easy to prepare will become even clearer if you use a detailed step-by-step description of the actions:
- The washed meat (preferably pork) is cut into layers, the thickness of which is at least 1 centimeter. The value is optional. If you wish, you can slightly beat off the pieces: this will make the dish more tender.
- Grate pork with salt and other spices to the taste of the cook and eaters.
- Peel all the onions indicated in the recipe. Chop it with rings. You can shred half rings (as you like). We divide into two parts: one is more, the other is less.
- Pour oil on a baking sheet. It is not worth saving, three spoons - a minimum. We coat the inside of the mold.
- We make an onion pillow. We spread the meat on it.
- Cover the surface with the remaining onion rings.
- Grate cheese on any grater. Mix it with all the sour cream.
- Pour sour cream with cheese on meat and onions. Flatten and salt if desired. Here you can add your favorite spices.
- We cover the baking sheet with foil so that the top does not burn out during cooking.
- We heat the oven. In a hot place we place a baking sheet with meat for 40 minutes. We take out, remove the foil and set to bake for another 20 minutes.
With tomato and flour
A slightly different cooking option - with sauce, supplemented with tomato. Ingredients for the dish:
- 500-800 grams of boneless pork;
- onions - 3 large heads;
- flavorless oil;
- garlic - 3 cloves;
- 5 tablespoons of tomato paste;
- flour - 1.5 tablespoons with a slide;
- salt, bay leaf, aromatic herbs and other spices to taste;
- baking dish with high sides.
Cut the pork into medium slices. Salt it and add pepper, various spices. Pour 3-4 tablespoons of oil into the pan. On high heat we fry the meat until golden brown, but not until cooked.
Add the onion (rings or half rings) to the pan. Fry until golden with meat, seasoning seasoning.
In a deep form we spread everything that happened in a pan. Boil the kettle. Pour meat with hot water so that it completely hides it.
Cover the deep baking sheet with foil and send to the oven for an hour and a half. Temperature - 170-200 degrees.
Mix the flour and a little cold water in a bowl. Add tomato paste and crushed garlic.
We take the meat out of the oven and pour the sauce to it. Put the mold in again for 10 minutes to thicken the sauce. The meat is ready in Polish! It can be served with pasta, mashed potatoes or buckwheat porridge cooked on water. This meat goes well with rice side dish. If there are fans of spicy food in the house, then in this dish you can add a pod of hot pepper. Remember to remove it from the sauce before serving.