Boyar style meat

Name: Boyar style meat
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Pork; 200 g Champignon; 0.5 Onion; 1 tablespoon Sunflower oil; 100 g Hard cheese; 1 cloves of garlic Garlic; 2 tablespoon Sour cream; 1 tablespoon Ready mustard; 1 tablespoon Dry spices; to taste Ground black pepper; to taste Salt

Juicy pork with champignons under a cheese crust. I ordered this meat several times in cafes and now the opportunity arose to cook it at home. It turned out no less tasty. I had 2 thick cutlets on the bone, so there were only 2 servings. If you do not have meat on the bone, it is better to cut it lengthwise into 2 pieces.

67

16300

Emma Smith

Author of the recipe

Calories

533Kcal

Protein

29gram

Fat

43gram

Carbs

2gram

*Nutritional value of 1 serving

Ingredients

Servings: 4

500g

200g

0.5

1tablespoon

100g

1cloves of garlic

2tablespoon

1tablespoon

1tablespoon

to taste

to taste

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
How to make meat boyar style?
STEP 2
Wash the pork, dry it and lightly pound it on both sides.
STEP 3
Salt and pepper the meat, sprinkle with pork seasoning, and brush with mustard.
STEP 4
Leave to marinate for 20 minutes.
STEP 5
Filling. Lightly fry the onions and champignons in sunflower oil.
STEP 6
Cut the champignons into slices. Cut the onion into rings.
STEP 7
Lightly fry the onions and champignons in sunflower oil.
STEP 8
Sauce. Grate the cheese. Pass the garlic through a press.
STEP 9
Combine cheese, sour cream and garlic and stir.
STEP 10
Place pork chops in a greased baking dish.
STEP 11
Place mushrooms and onions on top. Spread with cheese sauce.
STEP 12
Bake in an oven preheated to 200°C for 40-50 minutes. Cooking temperatures and times may differ from those indicated in the recipe. Focus on your technique.

Comments on the recipe

oksa

07.11.2023

4.6

Boyar-style meat pleased us with its juiciness and rich taste. This dish can be safely served on a festive table or on weekdays, supplemented with potatoes or fresh vegetables. Great recipe, thank you very much!