Admiral's-style meat
Description
The dish is prepared without unnecessary complications. I should clarify right away—I don't share the persistent Soviet-era love for fatty mayonnaise, so in this recipe, I confidently replace it with cream. Believe me, the taste only improves, and it's several times healthier. As for the meat—while most recipes for Admiral's-style meat call for pork, I prefer using beef. And I must say, the result is excellent! So, I've significantly modernized the classic Admiral's-style meat recipe. If you're not afraid of experimenting and care about your health, you're most welcome! Rinse the meat and dry it with a clean towel or paper napkin. Cut it into large, flat pieces about 1.5 cm thick. Lightly pound each piece on both sides, then season with salt and pepper. Line a baking tray with parchment paper or grease it with oil. Arrange the meat pieces on the tray, leaving small gaps between them. Peel the onion and slice it into rings. Place the onion rings over the meat, sprinkle with a pinch of salt, and add a spoonful of sugar—the onion will slightly caramelize, turning a pleasant golden color and developing a subtle sweetness that nicely complements the meat. Beat the cold cream with an egg, a pinch of salt, and mustard into a thick sauce. Spread this sauce evenly over the meat and onions. Grate the cheese on a coarse grater and sprinkle it over the meat. On top, scatter a couple of tablespoons of breadcrumbs. Place the tray in a preheated oven at 180–200°C and bake for approximately 45–60 minutes (the indicator is a golden-brown cheesy crust and an irresistible aroma filling the entire apartment), depending on the age of the cow. Of course, younger beef is preferable—it will cook faster and stay tender. Older beef is not suitable for Admiral's-style meat. Serve men with mashed potatoes and women with a green salad. The dish is now ready to be served.