Meat on a vegetable bed in the oven
4 servings
60 minutes
Meat on a vegetable bed in the oven is a dish that combines the juiciness of meat with the aroma of stewed vegetables. It originates from Russian cuisine, where simple yet rich flavors are traditionally valued. A marinade of soy sauce, mustard, and vinegar makes the meat especially tender and adds zest. The vegetable base, including eggplant, zucchini, and tomatoes, absorbs the meat juices, creating a harmony of flavors. Baking in the oven under foil preserves the juiciness of the ingredients and makes the dish tender. Suitable for a cozy family dinner or festive table when you want something homemade yet exquisite.
1
Prepare the meat. Cut it into pieces about 1 cm thick.
2
Marinate the meat in soy sauce, vinegar, mustard, salt, and pepper. It always turns out very tender with a tangy mustard flavor. Leave the meat to marinate and prepare the other ingredients.
- Soy sauce: 50 ml
- Vinegar: 1 teaspoon
- Mustard: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
3
Slice the red onion into half rings and fry in a pan.
- Red onion: 1 piece
4
While the onion is frying, cut the peeled eggplant and zucchini into small cubes. Add to the onion and mix. Simmer covered on low heat for 7-10 minutes.
- Zucchini: 1 piece
- Eggplants: 1 piece
5
Dice the tomato, add it to the vegetables, pour in tomato juice, season with salt and pepper, and simmer for another 5 minutes.
- Tomatoes: 1 piece
- Tomato juice: 100 g
- Salt: to taste
- Ground black pepper: to taste
6
While the vegetables are cooking, sear the meat in a hot pan on both sides until golden brown for about 30 seconds. It's important not to overcook the meat in the pan to prevent it from drying out, especially with poultry.
- Pork: 300 g
- Chicken fillet: 300 g
7
Line the baking tray with foil and pour in the vegetables.
8
Place the meat on top.
9
Cover with foil on top and send to a preheated oven at 180 degrees for 50 minutes.
10