Often, after family feasts, delicious marinated meat remains, which has a wonderful smell and delicate texture. It can be used to prepare many different dishes that will go perfectly with a side dish of potatoes or vegetables.
We bake marinated meat with potatoes and cheese
To quickly prepare a delicious cheese and potato dish from the leftover marinated meat, take:
- 10 potatoes;
- 300 grams of any cheese;
- mayonnaise or kefir;
- 1 kg of pickled meat;
- 1 large onion and fresh herbs, plus salt and black pepper to taste.
Peel the potatoes, cut them into small cubes, then immediately salt, pepper and stir. Grate the cheese on a coarse grater and cut the onion into rings.
Do not add tomatoes or other juicy vegetables to the dish, as the potatoes will be juiced and not crispy.
Pour vegetable oil over a baking sheet and place a layer of potatoes on top of it. On top of the vegetables, spread the marinated meat (both pork and beef are suitable) with onion rings, sprinkle it with grated cheese, pour a little vegetable oil and mayonnaise for a golden crust. Place in an oven at 210 ° C for about forty minutes (in an electric oven, 25-30 minutes).
When the dish is golden brown, remove it from the oven and sprinkle with finely chopped fresh herbs - dill, parsley, oregano, marjoram or basil. Serve the fried marinated meat hot.
Pickled meat salad
To make marinated meat salad you will need:
- 700 grams of meat;
- 250 milliliters of vegetable oil;
- 500 grams of red onions;
- 90 grams of champignons;
- 250 grams of fresh lettuce (lettuce);
- 3 tablespoons of Worcester sauce.
Also prepare spices, salt and black pepper to taste. Peel the red onion and cut it into neat slices or slices, then wipe the mushrooms with a damp towel and cut off the stems from the caps.
To prevent onion slices from falling apart during cooking, pierce each of them from the side with a sharp toothpick or cocktail skewer.
Whisk the vegetable oil, pepper, salt, spices, and Worcestershire sauce in a bowl. Divide the salad into leaves and put in cold water for half an hour, then remove the petioles and coarse veins, dry the leaves and put them in a bowl. Place the marinated meat on the grill for roasting, place the onion slices around, pour the sauce over them and fry for three to six minutes.
Cut the cooked meat diagonally into thin slices and place them on the lettuce and chopped mushrooms. Remove the onion toothpicks and garnish the salad. Drizzle the remaining sauce over the dish and serve until the meat has cooled. This recipe was invented by English hunters who cooked roe or elk meat in this way.
