The classic duo of meat and potatoes has not lost popularity over the years. This is explained by the excellent taste of many dishes, the basis of which are both products. Today we will talk about delicious meat under a potato coat in the oven.

Step-by-step recipe for meat under a potato coat in the oven

Trying to diversify the daily menu and please my household, I never miss recipes that contain both ingredients. About five years ago, I came across a recipe for preparing tender, melt-in-your-mouth meat under a golden potato coat. My loved ones liked the dish so much that I have to cook it at least once a week.

Ingredients:

  • 500 g pork pulp;
  • 2 onions;
  • 2 cloves of garlic;
  • 2–3 potatoes;
  • 3–4 tbsp. l. homemade ketchup;
  • 3–4 tbsp. l. sour cream;
  • salt - to taste;
  • seasonings - to taste;
  • vegetable oil;
  • fresh herbs for decoration.

Preparation:

  1. Prepare your food.

    To prepare a very tasty dish you will need the simplest ingredients

  2. Grease a baking dish with a small amount of any vegetable oil.
  3. Cut the pork flesh into slices about 1 cm thick, lightly beat on both sides, add salt and season to taste, and place in a mold.

    Before placing the meat in the pan, season the product with salt and spices to your taste

  4. Lubricate the meat with ketchup and garlic passed through a press.

    Ketchup can be replaced with finely chopped fresh tomatoes or puree made from tomatoes in their own juice.

  5. Cut the onion into thin half rings or quarter rings, place on top of the meat, add a little salt and pepper if desired.

    If the onions are large, cut them into quarter rings

  6. Place some of the sour cream on the onion and distribute evenly.
  7. Grate the peeled potatoes on a coarse grater and place in an even layer on the meat and onions.

    Potatoes are grated using a grater with the largest holes.

  8. Salt the workpiece and brush with the remaining sour cream.

    If desired, you can use heavy cream, natural yogurt or mayonnaise instead of sour cream.

    Instead of sour cream, you can use plain yogurt or mayonnaise.

  9. Place the pan in the oven and cook the dish for 40–50 minutes at 180 degrees.

    Cooking time depends on the individual characteristics of the oven and may vary.

  10. Before serving, garnish the dish with a sprig of fresh herbs.

    Fresh parsley or dill will serve as the final note to a wonderful dish.

Video: meat under a fur coat “It’s impossible to refuse”

Meat under a potato coat in the oven is a simple dish that will take no more than an hour to prepare. An uncomplicated, incredibly appetizing, aromatic and very tasty dish your family and friends will definitely enjoy. Bon appetit!

28.05.2018

Pork under a fur coat is a simple dish, which is a casserole of beaten meat covered with layers of vegetables, potatoes or mushrooms. In most cases, melted cheese completes the composition. How to prepare a dish correctly?

Experts call a classic version of this dish a tandem of potatoes and meat, to which only onions and cheese are added. The main problem that may arise is dryness, since there are no very juicy vegetables or fatty foods here, so be sure to prepare a sauce - it can be ordinary mayonnaise mixed with herbs and salt.

Ingredients:

  • pork – 700 g;
  • potatoes – 800 g;
  • onion;
  • mayonnaise – 150 g;
  • Russian cheese – 200 g;
  • spices for meat – 1 teaspoon. spoon;
  • salt - to taste;
  • garlic cloves – 2 pcs.;
  • a bunch of parsley;
  • bunch of dill.

Cooking method:

  1. Cut the pork into layers 2-3 cm thick (the length and width do not play a role, they are selected individually to make a portioned piece).
  2. Beat it with a hammer on both sides, but lightly.
  3. Rub with meat spices and salt.
  4. Make the sauce: pass the chopped garlic through a press, rinse the herbs and chop. Add mayonnaise, add salt, stir.
  5. Pour half the sauce over the meat, stir by hand until it is completely covered with this mixture, and leave for half an hour.
  6. Remove the skin from the potatoes, cut them into 1 cm thick slices, and chop the onion into rings.
  7. Place the pork chops on the bottom of the baking sheet and place the onions on top.
  8. Then cover the meat with a “coat” of potatoes, laying the slices according to the principle of fish scales: overlapping horizontal rows.
  9. Pour the remaining sauce over the potatoes.
  10. Grate the cheese coarsely and sprinkle on the dish.
  11. Bake in an oven preheated to 180 degrees for an hour.

Juicy pork under a fur coat in the oven with tomatoes

If you like unusual tastes, try making a pineapple and tomato “coat” instead of the traditional potato and onion “coat” for meat. The dish turns out much juicier, and most importantly, it does not require mayonnaise or sour cream, and therefore is less caloric. An additional highlight is the pomegranate juice used as a marinade for the pork. If you don’t have it, you can similarly use the liquid from canned pineapples.

Ingredients:

  • pork – 700 g;
  • large tomatoes – 450 g;
  • pineapple rings – 250 g;
  • black olives - 50 g;
  • pomegranate juice – 300 ml;
  • hard cheese – 150 g;
  • feta cheese – 100 g;
  • salt;
  • ground white pepper.

Cooking method:

  1. Carefully cut the pork into several thin layers and add salt.
  2. Pour pomegranate juice and leave for an hour under film.
  3. Take out the marinated pork, beat it with a hammer, and place it on the bottom of a baking dish or baking sheet. Sprinkle with ground pepper.
  4. Rinse the tomatoes, remove the entry point of the stalk, cut into slices 1-1.5 cm thick.
  5. Remove the pineapple rings from the jar and place in a colander to drain. Then spread over the meat layer, leaving no gaps between them.
  6. Place olives cut in half into the holes of each ring. If there is any left, place it in the remaining voids (where the rings do not touch).
  7. Cover the pineapple layer with tomato slices.
  8. Sprinkle with crumbled cheese and bake at 180 degrees.
  9. After half an hour, take out the mold, sprinkle everything with grated finely hard cheese and send it back for another 20 minutes.

Hearty baked pork under a fur coat with mushrooms in the oven

Another very interesting recipe for such a nutritious dish is based on a combination of tender meat and savory mushrooms: You can take both familiar and inexpensive champignons and more interesting porcini mushrooms or chanterelles. The general rules for working with them, as well as the cooking process, will not change. It is not advisable to replace mozzarella with anything in this recipe, since only it will give amazing threads when hot, but you can use absolutely any semi-hard cheese.

Ingredients:

  • pork – 600 g;
  • potatoes – 400 g;
  • mushrooms – 350 g;
  • onions – 2 pcs.;
  • carrots – 3 pcs.;
  • mozzarella – 110 g;
  • semi-hard cheese – 100 g;
  • sour cream 10% – 200 g;
  • salt;
  • a bunch of dill;
  • butter – 10 g.

Cooking method:

  1. Cut the pork horizontally into layers 2 cm thick, and then divide into pieces approximately 5 * 10 cm (width and length). Beat them lightly with a hammer and add salt.
  2. Remove the skins from the potatoes and grate them on the coarse side of a grater.
  3. Mix with sour cream (100 g), also add salt. Add finely grated mozzarella.
  4. Place the pork in an ovenproof dish, placing the pieces close to each other. Pour in sour cream (100 g).
  5. Chop the onion into half rings and cover the meat with it.
  6. Spread the coarsely grated carrots on top, pressing them lightly with your hands.
  7. Next, make a layer of potatoes mixed with mozzarella, also compacting it.
  8. Cut the mushrooms into slices, mix in a frying pan with butter and fry for 10 minutes.
  9. Place them in the last layer on the main dish.
  10. Cover the pan with foil, with the glossy side down, and bake the pork under the fur coat for 45 minutes. at 190 degrees.
  11. Then remove the foil, sprinkle everything with grated semi-hard cheese and cook for another 15 minutes.

Using the oven for different dishes (from main dishes to dessert) has many advantages. Firstly, the products retain their nutrients. Secondly, it reduces the time spent at the stove. And, of course, the baked crust gives it an appetizing look. Cooked meat under a fur coat in the oven turns out very juicy. Every housewife tries to add something new to surprise her family.

The easiest way is to bake cutlets of meat. Why make a cheese crust? To preserve meat juices.

Prepare the following products:

  • pork pulp – 600 g (for 4 people);
  • 2 onions;
  • 2 tsp. soy sauce;
  • cheese – 250 g;
  • 6 tbsp. l. mayonnaise;
  • seasonings

Be sure to cut the piece of meat across the grain into 4 equal parts and beat it with a special hammer. Marinate in a mixture of seasonings, soy sauce and onion, cut into half rings. Leave in a cool place for half an hour.

Grind the cheese using a coarse grater and mix with mayonnaise. Place the chops on a greased baking sheet, sprinkle pickled onions on top and cover with the cheese mixture. Place in an oven that has been preheated to 180°. It usually takes about 35 minutes and can be served with any side dish or vegetables.

If desired, you can add a layer of chopped potatoes.

Mushroom recipe

This recipe will resemble French meat. But here we will not cook in a dense layer, but in separate portioned pieces. Let's try baking chicken.

Let's take:

  • 600 g brisket (usually both parts from one bird);
  • 500 g champignons;
  • 150 g cheese;
  • 6 tbsp. l. sour cream;
  • black pepper;
  • 2 tbsp. l. cow butter.

Chicken meat is quite tender. Therefore, we just wash it, cut it, and beat it just a little. Salt each piece and sprinkle with pepper. Place it on a sheet.

Heat a frying pan with butter. Fry the washed and sliced ​​mushrooms over high heat, add the diced onion. Place the finished mixture in equal portions on the brisket, pour over sour cream and sprinkle with cheese.

Place in the roasting pan for half an hour. Meat with mushrooms can be served.

With added tomatoes

When baking, tomatoes add juiciness by releasing juice. This method works great with beef.

Prepare:

  • 500 g beef pulp;
  • 4 tomatoes;
  • lemon;
  • 3 tbsp. l. olive oil;
  • spices;
  • 100 g cheese;
  • salt;
  • 100 g mayonnaise.

We wash the meat under running water and dry it with paper towels. Cut off the film and divide into portions. Be sure to carefully beat each one and put it in the prepared marinade, which we make by mixing lemon juice, olive oil, and spices. Cover and refrigerate for at least an hour.

Do not salt the meat in advance, as it will begin to release its juices prematurely.

Already on the sheet, add some salt to the beef and place rounds of tomatoes on top. Grease with mayonnaise and sprinkle with cheese.

Meat under a potato coat

Pork cooked this way will retain all its juices.

We will need:

  • medium-sized potatoes - 4 pcs.;
  • fillet – 700 g;
  • onions – 2 pcs.;
  • mayonnaise – 120 g;
  • garlic – 5 cloves;
  • tomatoes – 2 pcs.;
  • cheese – 260 g.

Step-by-step recipe for cooking meat under a potato coat:

  1. Wash and peel the potatoes.
  2. Grate it on a coarse grater, add salt and leave for a few minutes to form juice. It must be squeezed out using a colander or gauze.
  3. Add here the garlic, passed through a press, mayonnaise and mix well.
  4. Rinse the meat, dry it and cut it across the grain.
  5. We beat all the pieces, season and salt.
  6. We begin to collect the meat under the potato coat on a sheet.
  7. First, lay out a layer of grated potatoes, the size of a chop.
  8. Place the meat on top, onion half rings and round tomato slices on top.
  9. Cover everything with a second layer of potatoes.
  10. Sprinkle with cheese.

If desired, add chopped herbs.

After 30 minutes of baking at 220 degrees, the dish will be ready.

Cooking in the oven with pineapples

This fruit perfectly complements the meat taste.

Ingredients required for preparation:

  • 550 g pork tenderloin;
  • 2 tomatoes;
  • 2 onions;
  • can of pineapples;
  • ½ can olives (pitted);
  • 200 ml yogurt;
  • 100 g cheese.

The preparation will not last long, so immediately grease a deep, small baking tray.

Cut a clean piece of meat into portions and beat with a hammer. Sprinkle with salt and then pepper. Place them in the mold close to each other.

Cover with a layer of onion, which has previously been peeled from the top leaves and cut into half rings. Rinse the tomatoes and pour boiling water over them to remove the peel. We shape the plates and place them on a sheet with the rest of the products.

Let it sit for a little while and put it on plates.

With cucumbers in mustard-mayonnaise sauce

Take half a kilogram of good pork tenderloin to prepare this dish and additional ingredients:

  • 100 g cheese;
  • 2 cucumbers (pickled);
  • couple of st. l. mayonnaise and mustard;
  • salt and ground pepper.

We will prepare the meat according to all the rules for chops. Grease a baking sheet with vegetable oil and place them there, sprinkling with black pepper, smearing with mustard and salt.

We are preparing a fur coat. Using a coarse grater, chop the cucumbers and cheese. Mix with mayonnaise. Cover the pork.

There is an option when you cook the meat by wrapping the pieces in foil.

After 40 minutes, call your family and guests to the table.

Meat under a fur coat with bell pepper

This recipe will not use fatty sauces or meat. Therefore, it should appeal to people who lead a healthy lifestyle and watch their figure.

We purchase:

  • chicken breast – 0.5 kg;
  • bell pepper – 1 pc.;
  • tomato – 1 pc.;
  • cheese – 0.2 kg;
  • greenery;
  • salt.

Prepare exactly as many pieces of foil as you divide the meat into. Cut the brisket, season with spices and salt.

We remove the pepper from the stalk and wash it. Place into cubes onto the chicken. Tomato slices will go on top, which we sprinkle with chopped herbs.

Wrap in foil and place in a hot oven for 25 minutes. Then tear it up and sprinkle with grated cheese. We are waiting for it to melt, forming a golden brown crust.

A dish with beef, just like with chicken or pork, can turn out juicy and the meat soft if you cook it in the oven in layers, after marinating it first.

To cook meat “under a fur coat” in the oven, it is better to take veal or old beef and marinate it in an interesting sauce. I used homemade adjika. I prepare it from sweet and bitter peppers, garlic and a small amount of tomatoes. I always make it very spicy. Add vegetable oil to the marinade; it always gives softness to any meat. Instead of adjika, you can use any sauce, mustard or kefir.

We will need such products.

Cut the beef into flat pieces, no more than 0.5 cm thick. Beat.

Coat the pieces of beef with adjika mixed with a spoon of vegetable oil. You can add salt if the adjika is not very salty. Leave to marinate for some time, the longer the better.

Cut the potatoes into very thin slices; the speed of cooking depends on this.

Mix sour cream with mayonnaise. Coat potato slices with some of this mixture, add salt and sprinkle with your favorite spices. I love suneli hops and coriander with black pepper.

Cut the onion into thin half rings.

Grease the refractory pan well with vegetable oil. Place half the onion on the bottom. Place pieces of marinated meat on top of the onion.

On top - the rest of the onion. Grease the onion surface with sour cream and mayonnaise.

Place potatoes on top of onions.

Sprinkle the vegetable coat with grated cheese. Cover with foil and place the meat under the fur coat in the oven for 50 minutes. Baking temperature - 190 degrees. After an hour, open the foil and let the surface brown for another 15 minutes. If your form is not fireproof, but thin, then its bottom should be covered with foil to prevent the baked meat from burning. You can also bake beef in portions.