How to cook meat with mayonnaise

Select the meat. This dish of different meats, but it is better suited to beef or lean pork. Just do not confuse these two types because their preparation is different. That meat was more delicious and juicy, is to use only fresh products.

Cut the meat into slices thickness of 1,5-2 cm and a length of 5 cm. Slightly whisk them, add salt and pepper to taste. Then leave for a couple of hours in the fridge – it will become more soft and fragrant.

Prepare the onion. Clean it from the rind, cut into half rings and pour boiling water for 5 minutes. Then drain the water and soak the onions in a solution of vinegar and water. It is desirable that he lay there for 20 minutes.

Grease a fireproof dish with a small amount of butter and put back the meat so that it was tight, but in a single layer. Lay on top of pickled onion rings, anoint it all with mayonnaise and put in the oven. For pork the cooking time will be 50 minutes at a temperature of 200oC for beef - 65 minutes.

10 minutes before the end to get the meat, sprinkle with plenty of grated cheese and put in oven. Readiness courses can be checked, pierced with a fork piece.

Meat and mayonnaise can be served with dishes of potatoes. And for those who prefer a lighter option, you can use a side dish to baked or fresh vegetables.

If time allows, prepare the mayonnaise yourself, to make the dish even tastier. To do this, mix 3 egg yolks, 250 g of vegetable oil, 1 tsp mustard, salt and sugar to taste. Optionally, you can add also black pepper and squeeze a few cloves of garlic.

Whisk everything into a homogeneous mass by hand or with a blender and put it on several hours in the refrigerator. By the way, meat can also pre-marinate it in mayonnaise.