There are many recipes for meat dishes in Russian cuisine.
Our ancestors knew how to cook any kind of meat tasty.
Who and when came up with this dish, do not even know the chefs who cook it regularly.
Judging by the name, this dish was available only to rich people.
Today, any hostess can cook meat in a merchant's style.
Meat in a merchant's manner - the basic principles of cooking
Meat is cooked from pork, beef or chicken. Cooking start with the preparation of meat. For this take fillet. It is washed, cleaned of everything superfluous and dried with napkins. The meat is sliced and slightly beaten off.
Then smear it with mayonnaise and spread on a baking sheet covered with foil. In mayonnaise, you can add mustard. Meat salt, pepper and leave for half an hour. While it is soaked with the aroma of spices and sauce, prepare the remaining products.
As a rule, fresh tomatoes, mushrooms and cheese are used for meat in a merchant’s style. Mushrooms are cleaned, wiped with a damp towel and cut into thin plates. Washed tomatoes cut into thin circles.
Chunks of mushrooms spread over the meat and cover them with a layer of tomatoes. On top of all smeared with mayonnaise and sprinkle finely grated cheese.
Meat in a merchant can be cooked with potatoes or buckwheat, you get a hearty, independent dish.
Recipe 1. Meat in a Merchant's
Ingredients
300 g pork tenderloin;
a pinch of allspice peas;
two tomatoes;
7 g of salt;
mushrooms - 200 ml;
150 grams of cheese;
mayonnaise - 50 g
Method of preparation
1. My piece of pork tenderloin, cut off the excess fat and film from it. Drain the meat with a paper towel and cut into thick, wide chunks. Each piece is wrapped in cling film and slightly repelled on both sides.
2. Salt the meat, season with pepper on both sides and lay out in the form. The meat should be packed tightly enough, since after baking it will decrease, and there will be a lot of free space between the pieces. 3. Tomatoes for this dish take dense and fleshy. Rinse them under running water, wipe and cut into half rings. Evenly we spread the sliced tomatoes on meat in a dense layer.
4. Clean the champignons. Put in a metal sieve and rinse under running water. We leave to glass all moisture. Cut mushrooms into slices. Lay them on a thick layer of tomatoes.
5. On top of the mushrooms we make a thick mesh of mayonnaise and sprinkle abundantly all finely grated cheese.
6. We put the form in an oven heated to 180 ° C for half an hour. Serve meat in a merchant with any side dish.
Recipe 2. Merchant-style meat with vegetables
Ingredients
six pieces of pork carbonade;
mayonnaise;
eggplant;
vegetable oil;
garlic;
paprika pod;
salt - two pinches;
a tomato;
black pepper - 6 g;
bulb;
handful of champignons.
Method of preparation
1. Wash chunks of carbonade and dip them with a towel. Wrap them in plastic wrap and thoroughly repelled. Heat the vegetable oil in the pan. Put the meat in it and lightly fry on both sides.
2. Wash eggplant, wipe and cut into small pieces. Put it in a bowl, salt and plenty of salt. Leave at least half an hour, then rinse and squeeze.
3. Cut pepper from the tail and seeds. Cut it in half and scrub the seeds. Peel and wash the onion. Tomato wash and wipe with napkins. Remove the film from the caps of champignons and put the peeled mushrooms in a sieve and wash under running water. Put them on a napkin so that the mushrooms are dry. All prepared vegetables chop into small pieces.
4. In the pan, where the meat was fried, put onion and cook it until transparent. Then add the mushrooms and continue to fry, stirring constantly, until golden. Mix the fried mushrooms with the other vegetables.
5. Cut three pieces of foil. In the center of each put a slice of meat. Top spread vegetable filling in an even layer. Sprinkle with mayonnaise and sprinkle with grated cheese. Cover all the second piece of meat and wrap the foil so that it turned out "pot". Top again, sprinkle with cheese chips. 6. Put the “pots” on a baking sheet and send it to the oven, pre-heating it to 220C. Bake meat in a merchant for about half an hour. Serve with vegetable garnish and greens.
Recipe 3. Merchant-style meat in an oven in foil
Ingredients
pork tenderloin - 700 g;
2 pinches of salt;
two ripe fresh tomatoes;
seasonings for meat;
cheese - 50 g;
vegetable oil;
mayonnaise - a small pack.
Method of preparation
1. Wash a piece of pork tenderloin under running water, cut off all the excess and dip it with a towel. Meat cut into slices, two centimeters thick. Wrap each hunk of pork in foil and discard. Fold the pork in a bowl, season with spices and salt. Stir and leave the meat for a quarter of an hour to marinate.
2. Wash tomatoes, wipe with a towel and cut into thin circles. Cheese grind into small chips.
3. Cover the baking sheet with foil and grease it. Posting slices of pork on it. Spread tomato cups on top. Cover all the second layer of foil and send the meat to be baked in the oven for half an hour.
4. Take a baking sheet, remove the top layer of foil and grease each piece of meat with tomatoes with mayonnaise. All sprinkle with grated cheese on top. Baking tray in the oven for another 15 minutes. Serve with garnish and vegetable salad.
Recipe 4. Merchant-style meat in pots
Ingredients
400 g pork, beef or poultry fillets;
butter;
50 g of flour;
salt;
3 onions;
30 g of mustard;
200 g sour cream;
200 ml of milk.
Method of preparation
1. This amount of food is enough for three pots. Therefore, all the ingredients will be divided into three equal parts. Wash the meat, dip it with a paper towel and cut it into small pieces.
2. Peel the bulbs, rinse and chop into thin half-rings.
3. At the bottom of each pot lay out a piece of butter, put the chopped onion on top. Put the pieces of meat on it. Cover the pots with foil and place them in an oven preheated to 200. Bake the meat for about an hour. 4. Pour flour into a dry frying pan and fry it until golden brown. Sour cream mixed with mayonnaise until smooth. With a thin stream pour the mixture into the flour, stirring continuously, so as not to form lumps. Then put the mustard, salt, mix and cook the sauce for about two minutes.
5. Remove the pots from the oven and remove the foil. Salt the contents and pour sour cream sauce. Again, put in the oven for forty minutes.
Recipe 5. Merchant-style meat with buckwheat in a slow cooker
Ingredients
400 g pork;
4 g of salt;
2 multistack buckwheat;
2 pinches of ground pepper;
2 onions;
vegetable oil - 50 ml;
2 carrots;
4 multistack boiled water.
Method of preparation
1. My piece of pork, dry it with a napkin and cut into small pieces. We wash the buckwheat under cold running water. Vegetables clean, wash and grind. Shred the onion in small pieces. Grate carrots or cut into thin strips.
2. Pour oil into the bowl of the multicooker and turn off the “Frying” program. Put the shredded onion in it and fry it, stirring occasionally, for about six minutes. Then add the carrots and continue to sauté the vegetables for the same amount of time.
3. Now put the pieces of pork in the bowl, mix and cook until the meat changes color. Season with pepper and salt. Turn off the program “Frying”.
4. Pour buckwheat into the bowl and fill it with boiled water. Set the mode “Plov”. The time is set for forty minutes. Close the lid of the kitchen appliance and cook before the beep. We leave for another half an hour in the “Heated” mode. Stir the finished dish, arrange in plates and serve with fresh vegetables.
Recipe 6. Merchant-style meat with mushrooms in a frying pan
Ingredients
half a kilo of pork;
vegetable oil;
300 g of mushrooms;
a bunch of fresh greens;
bulb;
spices;
a tomato;
two pinches of salt;
200 grams of cheese;
50 g of mayonnaise;
2 eggs.
Method of preparation
1. Wash a piece of pork and dip it with napkins. Cut the meat into small pieces. Heat the vegetable oil in a pan and fry the pork in it until golden brown. 2. Peel the bulb, wash and finely chop. Rinse the tomato, wipe it with a towel and cut it into small cubes. Put the vegetables to the meat, salt and mix.
3. Level the meat with vegetables with a spatula and sprinkle liberally with finely grated cheese.
4. Clean the mushrooms, wash well and dry. Cut them into chunks and lay them on top of the cheese.
5. Mix eggs in a separate plate with mayonnaise, salt and season with herbs and whisk well until smooth.
5. Fill the dish with egg mixture and sprinkle with cheese again. Cover the pan with a lid and simmer over low heat for about 20 minutes. Sprinkle the cooked dish with chopped greens and serve with any side dish or fresh vegetables.
Meat in merchants - tricks and tips from the chef
- If the meat that you will use to cook a dish is tough, dip it in lemon juice and wait until it is absorbed into the meat.
- Spread the meat on both sides with mustard and leave it for half an hour. This will make the meat softer.
- When roasting beef, do not water it, otherwise it will become tough.
- Make a few deep cuts on the pieces of pork so that it is well browned and turned out delicious.
