French-Style Meat with Bryndza
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
8
Description
French-Style Meat with Bryndza
Ingredients
- Tomatoes - 2 pieces
- Pork Neck - 35.3 oz
- Fresh Mushrooms - 14.1 oz
- Serbian Bryndza cheese - 7.1 oz
- 20% Sour Cream - 3.5 oz
- Spanish onions - 2 heads
- Canned Pineapple Chunks - 1.8 oz
- Table Mustard - 2 tablespoons
Step by Step guide
Step 1
Take the pork - neck or tenderloin, preferably neck.
Step 2
Cut across the grain into pieces 1.5–2 cm thick. If you cut along the grain, it will be tough. Tenderize it. Lightly coat with mustard - this will add extra tenderness to the meat.
Step 3
Dredge the meat in flour, fry until a crust forms in heated oil, and season with salt (salt before frying to avoid losing juices from the meat).
Step 4
Take the champignons, slice them. Sauté in oil until the pieces have a light browning on the caps.
Step 5
Slice the onion into rings.
Step 6
Slice the tomatoes into rings.
Step 7
Now let's make the sauce. Take the bryndza, mash it by hand in a deep plate, and gradually add liquid sour cream (15% fat) until it reaches the consistency of thick sour cream. Add spices to taste, such as a little coarsely ground pepper, marjoram, thyme, and basil.
Step 8
Layer in a skillet that can go in the oven (without wooden handles and plastic on the lid). You can use a glass microwave-safe dish. Layer the onions, then the meat, then the mushrooms, followed by more onions, tomatoes, pieces of pineapple, the remaining sauce, and top with grated cheese. Each layer should be lightly salted and brushed with sauce. You can garnish with olives and/or pitted black olives. You can also place pieces of pineapple on top. Bake in the oven for about 30 minutes at medium heat.
Step 9
It is best served with red wine. If you want a side dish, bake a few potatoes in the same oven. In this case, peeled potatoes are better.
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