Meat
Description
First, we'll marinate the meat, then sear it in a pan, and finally bake it under a snowy cap! Some might say it's too much work, but I'd disagree! Marinating the meat takes just a moment, pan-frying is also quite a hands-off process, and the final step requires only 30 minutes, including baking time! It's absolutely worth it, believe me! Choose meat spices to your taste—either a spice blend or individual ones like ginger, paprika, and black pepper. Now, let me explain in detail.
Instructions
- 1
Step 1
Prepare all the main ingredients. Wash the meat thoroughly and remove the film. Peel and wash the onion.
- 2
Step 2
Cut the meat into fairly large pieces, add spices, salt to taste, mustard, and mix thoroughly so that each piece is coated with the marinade. Slice the onion into half-rings and add it to the meat as well. Cover with a lid or plastic wrap and refrigerate for 7–8 hours. You can marinate for up to 24 hours.
- 3
Step 3
Take the marinated meat out of the refrigerator, discard the onion, and fry the meat in vegetable oil on both sides until fully cooked and nicely browned! Make sure to fry it, not stew! Place the fried meat into a baking dish.
- 4
Step 4
Separate raw eggs into whites and yolks. Mix the yolks with a fork together with yogurt, mustard, lemon juice, salt, and sugar.
- 5
Step 5
Beat the egg whites with a pinch of salt until stiff peaks form.
- 6
Step 6
Pour the sauce over the meat.
- 7
Step 7
Then place a "snowy cap" on each piece and put them in the oven preheated to maximum temperature (for me, 250 degrees) for 15–20 minutes, until our snow turns golden brown!
- 8
Step 8
Our "under the snow" meat is ready! So delicious! A snowy cap on top, and at the bottom, a yogurt and yolk "omelet."
- 9
Step 9
Can be served.