Balkan-style meat
Description
The recipe won't take much time. Recipe for Barysh meat: 1. Wash the meat, dry it, cut into small portion-sized pieces, and tenderize well. 2. Season generously with salt and pepper to taste. 3. In a dry frying pan (if the meat isn't too lean), sear the cutlets on both sides until half-cooked. 4. The secret of this Barysh meat recipe lies in its incredible sauce. To prepare it, finely chop a pickled cucumber and fresh herbs (parsley and dill). Coarsely crush walnut kernels—not into powder, but leaving small pieces noticeable. Press the garlic through a garlic press or grate finely. Mix the cucumber, herbs, garlic, and walnuts, then dress with sour cream or mayonnaise. 5. Place the seared meat into an ovenproof dish. 6. Spread the prepared sauce thickly over the meat, covering the entire surface. 7. Place into a preheated oven and bake for at least 25–30 minutes (depending on the thickness and desired doneness of the meat). 8. Barysh meat can be served straight from the oven, but it retains its incredible flavor even slightly cooled. Serve hot.