Aromatic and succulent meat in a Captain's style

Meat in a captain's style refers to those recipes that do not lose popularity with time. After all, hot meat dishes are nourishing, beautiful and useful. In many Soviet families this dish was crowned, and each housewife prepared it, making its own adjustments to the cooking process, the quantity and the necessary set of products. In this article you will find the most common and tasty options for its preparation.

Meat in a Captain's style

Ingredients:

- seven hundred grams of pork (beef);

- half a kilogram of mushrooms (forest or field mushrooms);

- two small onions;

- two hundred grams of cheese;

- a small (200 g.) Jar of mayonnaise;

- a little vegetable oil;

- pepper and salt.

Preparation. We take meat, carefully wash it, remove the tendons and film. Cut into small pieces across the fibers. We put the portioned piece on the board, cover with food film and lightly beat off the hammer on both sides.

We wash and clean mushrooms, cut them into large cubes and fry in oil until they start to gild. Onion mode is semirings and put half on the baking sheet, in which we will bake the meat in a Captain's way. Then we lay out the meat, the mushrooms. From above make a layer of the remaining onions. Cheese three on a small grater and pritrushivaem them a bow. And the uppermost layer is a reticulum of mayonnaise.

The oven is well warmed up (220 degrees) and we place a baking tray with meat. Bake for about forty minutes.

Meat in a Captain's style (with vegetables)

Ingredients.

- four hundred grams of veal (pork);

- three large potato tubers;

- one large onion;

- a few tomatoes;

- one large Bulgarian pepper;

- two hundred grams of cheese;

- polnanochki green peas;

- a bunch of greenery (dill or parsley);

- pepper, salt.

- mayonnaise.

Preparation. Meat (preferably tenderloin or loin) to rinse, remove all excess (films, tendons) and cut into small pieces in pieces across the fibers. Fight off with a hammer. The bottom of the baking dish is abundantly greased with olive oil. We spread the beaten meat, podsalivaem it, pepper and grease with mayonnaise.

Onions are cleaned and cut into thin half rings. With pepper, remove the stem with the seeds and cut into strips. Wash tomatoes cut slices. Potatoes are cleaned and cut into medium thickness in circles. For the meat alternately lay layers of chopped onions, peppers, tomatoes. Sprinkle all the green peas and spread the circles of potatoes. We cover the potato layer with mayonnaise. Top with generous sprinkled grated cheese. Cover the form with foil.

We warm up the oven and send the meat there in a Captain's way. We bake for about an hour. To get a tasty golden brown cheese crust, ten minutes before the end of cooking, remove the foil and prepare the meat in an open form.

Meat in a Captain's style (with mushrooms with Béchamel sauce)

This is one of the recipes, where the meat in a captain's way is not prepared in one form for baking, but in portions in small frying pans or flat molds.

Ingredients:

- half a kilogram of pork tenderloin ;

- two onions;

- Eight small potato tubers;

- one hundred grams of cheese

- several spoons of vegetable oil;

- four hundred grams of champignons;

- salt.

For Béchamel sauce:

- One hundred grams of butter;

- a little concentrated broth;

- a tablespoon of flour;

- two hundred and fifty grams 20% cream;

- salt

- at the request of spices (nutmeg, pepper, etc.)

Preparation. Potato tubers are washed and boiled in a uniform until half-ready (15 minutes). Cooled vegetables are peeled and cut into medium-thick circles. Mushrooms cut into thin plates and fry until golden.

To cook the sauce in a saucepan or a thick-walled pan, melt the butter, add flour and mix thoroughly, breaking all the lumps. As soon as the mass begins to bubble (it is important that she does not have time to change the color) we pour 3-4 tablespoons of broth and, constantly stirring, we introduce a thin trickle of cooled cream. Solim and add the spices.

Cut the meat along the fiber into as many parts as there are molds. With as many as indicated in the recipe, you get four servings. We beat him off. At the bottom of the molds we spread the onions cut into thin rings, on it the beaten meat. Further mushrooms and potatoes. Pour a layer of potatoes with Béchamel sauce and sprinkle with grated cheese. Bake for about half an hour at 220 degrees.

I hope, with these recipes, the question of how to cook meat in a Captain's style, will no longer be relevant.

Bon Appetit!