How to cook meat in the monastery

The meat in the monastery is a hearty dish that does not require long preparation and specific products. With the trade, even for inexperienced hostess, and the finished dish can decorate not only the casual dinner, but the thanksgiving meal.

You will need

• • 300-500 g of pork;
  • 300-500 g of potatoes;
  • 3-4 onions;
  • 5-6 pieces sun-dried tomatoes;
  • 3-5 tbsp mayonnaise;
  • 1 tbsp vegetable oil for frying;
  • cheese;
  • butter for greasing the baking dish;
  • salt
  • pepper
  • spices.

Instruction

1. The meat is cut into steaks with a thickness of 2-3 cm. Gently repel on both sides. Mix a few tablespoons of mayonnaise with herbs and ground pepper. Liberally RUB the steak on both sides. Set them aside on a separate plate, so the meat is well soaked and when cooked it was juicy.
2. Peel potatoes and cut into thin slices. Set aside in a deep plate. Season with salt and adding a couple of tablespoons of mayonnaise, stir.
3. Onions cut into half rings. Fry in hot sunflower or olive oil until Golden brown.
4. Tomatoes cut into slices. Add any herbs, salt and pepper is not recommended, because in the process of drying the spices have already been used.
5. Form for baking grease with butter.
6. On the bottom of the form put the meat. On top of it evenly browned onion, then sun-dried tomatoes and potatoes. On a coarse grater grate the cheese and evenly sprinkle on top of potatoes. If you use two kinds of cheese – Parmesan and cheddar – first, sprinkle with Parmesan, then cheddar.
7. Cover the dish with foil and bake in the oven, preheated to a temperature of 150-180°C, for 30-40 minutes. Remove the foil and leave to topcats for a few minutes.
8. Ready meat in the monastery cut into portions and serve hot in combination with a light salad of fresh vegetables.