Pork baked in foil in the oven - 5 simple and delicious recipes with photos step by step

How to bake meat in foil

Although baking meat in foil is easy and simple for an experienced cook, often the result does not at all meet expectations: a piece of meat in foil does not cook in the oven or, on the contrary, turns out dry and hard. To prevent such an incident from happening to you, buy a neck, shoulder part, tenderloin or ham, and use the part with a lot of veins for soup or roast. If you want to bake a whole piece, be sure to marinate the fillet for several hours first.

How long to bake pork

The duration of cooking meat in foil in the oven depends on several factors:

• oven functionality;
• piece size,
• the presence of additional ingredients (marinade, vegetables, etc.).

For example, pork stuffed in an accordion format will cook for about an hour and a half at 200 degrees. Small portioned steaks with vegetables will be baked in just 30 minutes. It is convenient to check the readiness with a knife: if clear juice appears at the puncture site, the dish can be removed. Most recipes indicate exactly how long to bake pork in foil, but you can use the average: a kilogram of fillet requires about an hour.

Lamb in foil with carrots

Lamb meat has a specific smell that will not be noticeable when following this recipe.

You will need:

• pulp from the shoulder blade – 500 g;
• carrots – 150 g;
• celery – 50 g;
• garlic – 1 clove;
• lemon – ¼ part;
• spices, salt.

The preparation algorithm is not at all complicated:

1. The meat is cut into portioned pieces, which are beaten and laid out on rectangles of foil.
2. Pieces of lamb are salted, seasoned, and covered with a mixture of chopped garlic, celery and grated carrots. Place lemon slices on top of the vegetable mass.
3. To complete the process, the foil envelopes are wrapped and placed in the oven for 45 minutes.

Recipe for oven-baked meat in foil

Many people think that baking meat in foil is a painstaking, troublesome and time-consuming process. However, you just need to choose the right piece of pork or veal, and then choose a step-by-step recipe for baked meat in the oven in foil with photo instructions. Such tips help out beginners who are lost, not knowing how to cook pork or beef. Make a few different dishes, experiment with the size of the pieces, and then decide what you like best.

Option 1: Classic recipe for marinated pork in the oven

If you marinate pork before cooking, the taste of the finished dish will be brighter and more unusual, and the meat itself will be juicy and tender. You can cook in a cooking sleeve, with or without foil.

For marinade, spices and liquids containing acid, as well as citrus fruits, are most often used. In order for the pork to be properly prepared for baking, 3-4 hours is usually enough, but there are faster recipes. Meat can be marinated either as a whole piece or already cut into portions. And if you make several punctures on it with a fork or knife, it will become soaked even faster.

Ingredients:

• kilogram of pork loin (on the bone);
• 150 gr. soy sauce;
• salt;
• ground black pepper;
• a teaspoon of dried ginger;
• vegetable oil;
• lemon.

Step-by-step recipe for marinated pork in the oven

Wash the lemon thoroughly with detergent, rinse and wipe dry. Cut the zest with a knife or grate it. Squeeze the juice out of the pulp, remove any fibers and seeds or strain through a strainer.

In a cup, combine lemon juice, soy sauce, a couple of tablespoons of oil, ground ginger and salt and pepper, stir until smooth.

Rinse the meat, remove any remaining moisture with napkins and cut into pieces the width of the bone. Lightly beat and place in a baking dish. Pour the marinade on top - it should completely hide the meat underneath. Refrigerate for 3-4 hours.

Place the finished meat on plates, adding stewed vegetables or boiled cereals as a side dish.

Baked pork

Baking meat in foil with a minimum of seasonings is the easiest option for a holiday table or a hearty family lunch. For beginners, professionals recommend mastering the baking technique, starting with the simplest options, and only then experimenting by adding additional components.

Ingredients:

• neck – 2 kg;
• garlic – 2 heads;
• seasonings

Cooking method:

1. We'll make small cuts in the meat and stuff each one with garlic. Wipe the neck with aromatic herbs. Let's leave it for a couple of hours.
2. The pork will be baked in the oven in foil at 170°C for about 2 hours. If you want to get a beautiful crust, then open the foil 15 minutes before the end of cooking.

Baked meat with prunes

Dried fruits go well with any type of meat. Therefore, for the recipe you can use pork, veal or more dietary meat.

Ingredients:

• kilo of pork;
• 110 g prunes;
• half a head of garlic;
• seasonings for meat, salt;
• 35 g mustard.

Cooking method:

1. Place a washed and dried piece of meat on the work surface, use a sharp knife to make cuts on one side, but not all the way, the piece should not fall apart to the sides. We make cuts at a distance of 3 cm.
2. Fill the dried plum with warm water and leave for 15 minutes so that the fruit swells a little. This is necessary so that the dried fruit does not draw out all the moisture from the meat, and it does not become dry.
3. Pour the spicy vegetable squeezed out through a press into the bowl, add mustard, add a teaspoon of salt and seasoning for meat.
4. Rub the prepared mixture onto the meat, paying special attention to the cuts.
5. Transfer the pork to the foil, fill the slits with prunes, wrap it in foil and bake for 1 hour 15 minutes (temperature 200°C).
6. If you want to enjoy the meat with a golden brown crust, open the foil at the end of cooking.

Beef

To make a delicious meat dinner, beef is ideal. Many consider tenderloin to be very capricious, but if the piece is properly processed and the basic rules of baking and marinating are followed, beef or veal meat in foil in the oven will turn out tasty and aromatic.

Ingredients:

• tenderloin – 2 kg;
• coarsely ground black pepper – 3 tbsp. l.;
• salt – 1 tbsp. l.;
• onions – 4 pcs.;
• chicken broth – 2 tbsp;
• dry red wine – 1 tbsp.

Cooking method:

1. To bake beef in foil, mix butter, pepper and salt. Brush the sauce onto the piece
2. Wrap it in foil and place in the oven for 60-90 minutes.
3. Melt the butter, add finely chopped onion.
4. Once the onion turns golden, add the broth and red wine and let it boil.
5. Cook the gravy for 10-15 minutes: it should reduce in volume by half.
6. Cut the finished meat into slices and pour the sauce on top.

How to bake accordion pork with tomatoes and cheese

I propose to prepare a delicious dish - very tender and aromatic pork baked in the oven with tomatoes and cheese. According to the recipe that I saw from Dina in the collection of recipes on the Youtube channel.

List of ingredients:

• 2 kg. pork (neck or carbonate)
• 2-3 tomatoes
• 300 gr. cheese
• 2 tbsp. olive oil
• 1 tsp dry garlic
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp basilica
• 1/2 tsp. black pepper
• 2 tsp salt

Meat prepared in this way is suitable for both a traditional family lunch and a gala anniversary dinner. The beauty of this recipe is that it is very simple to prepare, and the result is a bright, beautiful dish that will pleasantly surprise and delight your guests not only with its taste, but also with an appetizing festive look.

Veal

Young veal fillet is the most valuable product, which is particularly tender and soft. If you have a piece of tenderloin at your disposal and you don't know how to cook veal, try roasting it whole. The result will be a dish very similar to homemade boiled pork, but much juicier and more appetizing (as in the photo). It can be eaten cold.

Ingredients:

• tenderloin – 1 kg;
• garlic – 3 cloves;
• mustard – 1 tbsp. l.

Cooking method:

1. Combine mustard, pressed garlic, seasonings.
2. Evenly coat the tenderloin with the aromatic mixture. Place on the bottom shelf of the refrigerator to marinate for an hour.
3. Place the fillet on foil and wrap it.
4. To bake veal in the oven in foil, set the temperature to 220°C. You will need 40-60 minutes.

Festive recipe with prunes and garlic

Here is a recipe for roasting meat, ideal for serving on a holiday table.

Prunes in its composition absorb some of the fat and give the dish a special aroma.

To complete the recipe you need:

• 2 kg neck;
• 400 g prunes;
• 3 heads of garlic;
• spices and salt.

To decorate the table with delicious food you will need to do the following:

1. The piece of meat is cut and rubbed with spices, after which it is wrapped in film and placed in the cold.
2. The baking sheet is lined with foil, on which half of the prunes are evenly distributed.
3. After 6 hours, the meat is laid out on top of dried fruits, stuffed with garlic through the cuts and covered with the second half of dried plums.
4. The dish is baked in foil for 45 minutes at 210°C. Then the foil is opened, and the meat is poured with the resulting juice.
5. The “shell” is closed again, and baking continues for another 40 minutes at 170°C.

Pork with potatoes

If you need a portioned lunch, you don’t have to bake a whole piece of boiled pork or ham. You can cut and bake each steak separately in advance. The step-by-step recipe resembles familiar French meat (as in the photo), but differs in the result. Meat in foil with potatoes is saturated with all the aromas of spices and juice due to the tightness of the envelope.

Ingredients:

• pork pulp – 500 g;
• carrots – 1 pc.;
• potatoes – 4 pcs.;
• sour cream – ½ tbsp.;
• onion – 1 head;
• cheese – ½ tbsp.

Cooking method:

1. Cut the flesh into chops, then rub them with spices.
2. Cut the peeled potatoes and onions into thin half rings, and coarsely grate the carrots.
3. Place the potatoes on a sheet of foil, then the pork steak. Cover it with a hat of vegetables.
4. Sprinkle each piece with grated cheese and wrap tightly. Bake for an hour at 180°C.

Juicy and soft pork pieces with garlic in foil

Insanely tasty, although it’s quite simple to make pork with garlic. The meat pieces are imbued with a garlicky and spicy aroma and you simply can’t tear yourself away from them. Once upon a time they cooked this way in ministerial canteens, only instead of foil they used cast iron.

Ingredients:

• Pork pulp – 1.5 kg.
• Garlic clove – 5 pcs.
• Allspice peas – 5 pcs.
• Bay leaf – 3 pcs.
• Sunflower oil – 3 tbsp. l.
• Onion – 2 pcs.
• Salt – 1.5 tsp.
• Ground black pepper – 0.5 tsp.

Preparation:

1. Cut fresh pork pulp into three to four centimeter cubes. Put them in a colander and rinse them thoroughly so that there are no traces of blood. Set aside for now to allow excess liquid to drain.

2. Remove the husks from the onions and cut them into half rings.

The juicier the onion, the tastier the finished dish will be.

3. Chop the peeled garlic cloves into halves and crush each with a knife, placing it on its side and pressing with your fingers. Or they can be ground with a hammer.

4. Pour the sliced ​​meat into a deep bowl. Add crushed garlic, chopped onion and season with the remaining bulk ingredients and bay leaves. Squeeze the prepared mixture well with your hands so that the onions and garlic release juice and nourish the pork. Continuing to mix with squeezing movements, pour in the oil.

Sunflower oil will create a film that will “lock” the juice inside and give the pieces the opportunity not to boil, but to bake in the juice.

5. Place the prepared meat on a sheet of foil folded in two rows and fold it tightly around the edges so that liquid does not escape from the resulting “envelope.”

7. Send to bake in an oven preheated to 200 degrees for 60 minutes. Then we make a large crosswise cut on top in the middle and slightly bend the edges upward so that the meat can brown for another third of an hour. You can even turn on the convection mode.

8. Serve along with the drained juice. In Soviet times, mashed potatoes or vinaigrette were served as a side dish. Now I still recommend a salad made from fresh vegetables.

Bon appetit!

Meat with vegetables

This recipe for meat in foil in the oven is especially popular, because here the tenderloin acts not as the main ingredient, but as an additive to the side dish. When you don’t have time to bother with boiling cereals for porridge, cooking pasta or mashing potatoes, you can cut the vegetables into cubes, add them to the pork and get a complete lunch for the whole family. During the cold season, try baking meat in foil with vegetables using ready-made frozen mixtures from the supermarket.

Ingredients:

• zucchini – 500 g;
• tomatoes – 5 pcs.;
• onion – 3 heads;
• potatoes - 4 root vegetables;
• eggplants – 2 pcs.;
• tenderloin – 500 g;
• apple – 1 pc.

Cooking method:

1. Cut the tenderloin and vegetables into small cubes.
2. Peel the apples and grate them coarsely. If you don't like the sweetish taste, you can omit this component.
3. Place seasoned vegetables with meat fillet on sheets of foil and decorate with apples on top.
4. Lightly sprinkle each piece with sunflower oil and then wrap it. Bake for half an hour.

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Buzhenina

People first learned about boiled pork 400 years ago, but then this dish was served only at the royal table. Today, the subtleties of the recipe are familiar to many. A baked piece of meat in the oven in foil is suitable if you want to serve cold cuts, or simply useful for making delicious sandwiches. Since boiled pork in foil is moderately fatty, it is also suitable as an appetizer for strong alcoholic drinks.

Ingredients:

• spatula – 2.5 kg;
• garlic – 1 head;
• dark beer – 1 l.

Cooking method:

1. Cut the shoulder: remove bones, veins and excess fat.
2. Grind all the spices so that you get a tablespoon of seasoning.
3. Using a sharp knife, make punctures all over the panel and place a clove of garlic there.
4. Rub a piece of pork with spices, wrap in film and set aside to dry marinate for 3 hours.
5. Then pour in the dark beer marinade for 12 hours so that the liquid completely covers the piece. After this, wrap the pork in foil (matte side inward) and simmer for 3 hours.

Pork stuffed with apples and cranberries

This recipe is clearly different from previous recipes, even in its unusual name. And this is not surprising, because it is so. An unusual combination of meat, fruit and berries will open you up to new tastes and aromas. You definitely need to try making this! But first, we'll take:

• pork - about 1 kilogram;
• apples – 3 pieces;
• cranberries (dried only) – 1 spoon;
• mustard – 1 spoon;
• cider – 1.5 cups;
• ginger - 30 grams;
• vinegar;
• salt, sugar, pepper.

1 step. As usual, we deal with the meat first. An already washed and slightly chopped piece of pork needs to be cut into several smaller ones. They, too, must be equal to each other, and beaten off. They have the same thickness.

Step 2. Let's move on to apples. We chop them very finely, almost shred them, add dry cranberries, more precisely 1 spoon of cranberries, as well as sugar. Mix everything together. It is necessary that juice appears when stirring (important!).

Step 3. Afterwards, we transfer our prepared filling into a saucepan, pour cider into it, add ginger root, mustard and sprinkle everything on top with our favorite spices. Now you need to bring it all to a boil. This means we cook for at least 5 minutes.

Step 4 Next, the stewed fruits and berries must be transferred to a blender, where we grind everything. The end result will be some kind of porridge, and not so thick.

And then immediately put everything back on the fire. Cook until half the liquid has evaporated.

Step 5 When you have completed the previous step, you will need to salt the pork thoroughly; if you want it spicier, add pepper. Place our apple and cranberry filling on top of the pork. Place this mixture in an even layer over the entire surface of the meat.

Step 6 Now you need to carefully wrap the pork in a roll. Then wrap the roll in foil so that nothing breaks or falls out. You can even tie it with a string at the end so that nothing opens. You can also tie it with foil, but it’s better to do it with a roll. It is best to wrap the meatloaf in several layers of foil so that nothing leaks out and does not burn.

Step 7 Already in advance, we heated the oven. And now we need to put our food on a baking sheet and put it in the oven, at 200 degrees. Leave to cook for 1 hour.

Step 8 After the set time, take it out, coat it with syrup again, and put it in the oven for about another 15 minutes. After that, serve! Your family will definitely like it.

Pork roll

Do you want to surprise your invited guests or please your loved ones with a new dish? Then find out how to make pork rolls in foil, which can be varied with mushrooms, grilled vegetables, porridge or crushed potatoes. If you want the finished dish to be eaten cold (for example, on sandwiches), use capers, goat cheese, and dried fruits for the filling.

Ingredients:

• neck – 800 g;
• mushrooms – 300 g;
• carrots – 3 pcs.;
• onion – 2 pcs.;
• ketchup – 1 tbsp. l.

Cooking method:

1. We beat the pork so that we get a moderately thin layer.
2. Finely chop the mushrooms and sauté with the rest of the vegetables.
3. We put the filling on the chops and wrap them, securing the roll with threads.
4. Wrap tightly with foil and place on the bottom of a non-stick pan. Bake for an hour.

Beef, baked in pieces

A nutritious dish of beef pieces is prepared using the following products:

• 500 g beef;
• 2 tomatoes;
• 3 onions;
• heads of garlic;
• 300 g cheese;
• mayonnaise and sauce.

To cook the meat:

1. Pieces are prepared from the beef, which are chopped, sprinkled with spices, salt and laid out on a baking sheet lined with foil.
2. The meat is coated with mayonnaise, on top of which onion half rings are laid out.
3. Next, crushed tomatoes mixed with paste and crushed garlic are distributed.
4. At the end, everything is sprinkled with grated cheese and covered with foil.
5. The dish is baked for about 60 minutes at 180°C.

Pork ham

If you decide to cook a fatty pork ham baked in foil, do not remove the skin from it under any circumstances! This is the main rule of the dish - the skin does not allow the meat to dry out in the oven, in addition, it looks very elegant, smeared with a marinade of mustard and beer (as in the photo). The baking time depends on the weight of the ham: you will need about an hour per kilogram. If you want to repeat a traditional Czech or German recipe, stuff the pork with garlic, bay leaves, peppers or apples.

Ingredients:

• ham – 500-800 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• dark beer – 1 tbsp.

Cooking method:

1. Rub the ham with spices. Fill it with dark beer and leave for two hours.
2. We cut vegetables into half rings.
3. On a metal sheet (it’s better to fold it in half in advance), first lay out the vegetables, then the leg, skin side up.
4. We wrap the edges of the foil.
5. Transfer the workpiece to a non-stick pan and bake at 220 degrees. 10 minutes before the end, unwrap the package and let the food brown a little.

In mustard marinade

Spicy notes are added to the meat thanks to the mustard included in the sauce.

You can prepare a delicious dish for the table using the following ingredients:

• pork neck – 1 kg;
• garlic - head;
• mustard – 200 g;
• honey – 60 ml;
• seasoning of your choice.

In preparation:

1. A sauce is prepared from honey, mustard and spices, which is divided into two parts.
2. The first part of the sauce is used as a marinade for a piece of pork, which is wrapped in cling film and placed in the cold.
3. After 2 hours, cuts are made on the meat for the garlic slices.
4. Before placing in an oven preheated to 190°C for 2 hours, the pork is brushed with the remaining sauce and wrapped in foil.

Beef with vegetables

Roasted beef with tomatoes, potatoes, peppers and grated cheese turns out very tasty. However, if you don't know the algorithm, use the basic recipe. You can change it, for example, marinate the vegetables in advance with soy sauce or stuff the tenderloin with garlic cloves. The main thing is that the meat in foil in the oven has time to become saturated with the aromas of vegetables and spices, so that it turns out tasty, appetizing, and juicy.

Ingredients:

• beef – 500 g;
• potatoes – 4 pcs.;
• tomatoes – 4 pcs.;
• sweet pepper – 1 pc.;
• onion – 1 pc.;
• cheese – ½ tbsp.

Cooking method:

1. Before baking the beef in foil, cut the onion into rings. Marinate it in a mixture of boiling water and vinegar.
2. Season the pieces of meat with spices and mayonnaise.
3. We cut tomatoes and bell peppers into rings, and potatoes into cubes.
4. First put all the vegetables on a metal sheet, then the beef, pickled onions and grated cheese on top.
5. Close the edges tightly and transfer the pieces to a baking sheet.
6. Cook the dish for an hour at 180 degrees.

Find out how to bake beef in the oven using other recipes.

Accordion pork baked in the oven with a delicious marinade

When you want to surprise your loved ones with some hot dish, try baking boneless loin cut into long slices in foil. The cheese that melts between the plastics of such a “fan” will give the piece a resemblance to the bellows of an accordion.

This dish looks very impressive, it is convenient to cut it into portions right in front of guests, and it retains its juiciness.

Ingredients:

• Pork loin – 800 gr.
• Tomato – 3 pcs.
• Cheese – 200 gr.
• Garlic clove – 5 pcs.
• Salt – 1 tsp.
• Paprika, pepper, basil, Provençal herbs, dry mustard - 0.5 tsp each.

Preparation:

1. We separate the washed and dried loin from the bones - we only need the pulp. At a distance of about one and a half centimeters we make deep cuts, not reaching at least half a centimeter to the bottom edge.

We should get identical slices connected to each other like pages of a book. Combine salt with spices and rub each “page” with this mixture. Leave to marinate in the refrigerator for a couple of hours, wrapped in cling film.

Spices can be replaced with pork seasoning.

2. I really like the way Suluguni cheese melts, but you can use any meltable variety. Cut it and tomatoes into slices. Garlic cloves can be chopped into slices, but it’s better to cut them into slices - it’s easier to put them into the meat.

3. Carefully bend each loin slice and place 3-5 pieces of garlic on it first.

4. On top is a tomato wheel and a couple of cheese plastics. Then we cover the next meat “page” and repeat the procedure until we fill all the slots with our combined filling.

5. Take a sheet of foil and roll it in two layers so that the shell does not break later and the juice does not leak out. Coat the inside thoroughly with oil using a pastry brush. We place our “accordion” on top in the center, trying to compress it as much as possible on both sides. We wrap it so that we get a dense large block and place it on a baking sheet.

6. Bake for about an hour in an oven preheated to 180 degrees. Then we unfold the meat on top and let it simmer for another 15 minutes so that the dish has time to brown.

7. Serve hot or warm. Country-style potatoes or baked vegetables with herbs are ideal as a side dish.

Bon appetit!

Meat in a piece

Roasting meat in one piece is always beneficial. If necessary, it can be served as a main dish (just don’t forget to make extra sauce!) or cooled, cut into thin slices and served on sandwiches. You can vary the recipes by choosing the filling or marinade according to your mood.

Ingredients:

• neck – 3 kg;
• lemon – 2 pcs.;
• garlic – 2 cloves;
• onion – 1 pc.;
• broth - 2 tbsp.;
• red wine – 1 tbsp.;
• prunes and dried apricots - ½ tbsp each;

Cooking method:

1. Using a fine grater, grate 1 ½ tbsp. l. lemon zest.
2. Squeeze 1 tbsp from lemon pulp. l. juice Mix with grated garlic, olive oil and spices.
3. Coat a piece of pork with the resulting sauce. Wrap in foil.
4. Bake the pork in the oven in foil in a piece at 200°C for about an hour and a half.
5. Half an hour before it’s ready, let’s start preparing the sauce. Finely chop the onion and saute it until golden brown. Pour broth and red wine into the onion, add pieces of dried fruit, and bring everything to a boil.
6. Cut the baked piece into steaks and pour sauce over them.

With dried apricots, potatoes and orange sauce

Tender, aromatic pork with dried apricots inside, baked in the oven, sprinkled with orange sauce - a real delight for connoisseurs of delicate taste. This dish can easily be served to even the most demanding gourmets.

Products for 4-6 servings:

• pork pulp, preferably loin - 1 kg (+/- 100 g)
• potatoes 3-4 tubers
• dried apricots - one glass
• orange - one
• 350ml apple juice
• dill and parsley - 100 g
• tablespoon flour
• a couple of teaspoons of meat seasoning mixture
• olive oil - 50-60 ml
• salt and pepper to taste

Cooking time is just over 2 hours

Cooking steps

Wash the dried apricots, pour half the apple juice and leave for half an hour. Then pass the whole mass through a meat grinder with a large mesh. Mix the mixture with 3 tablespoons of olive oil, salt and pepper to taste.

Wash the orange, remove the zest using a grater and squeeze out the juice.

Cut the meat in half lengthwise and unfold it like a book. Add salt and pepper to taste, season with spices and leave for 10 minutes. Place dried apricot filling inside and sprinkle with orange zest. Place chopped dill and parsley in the middle. Then cover the filling with the other half of the meat and tie with kitchen thread or twine.

Prepare potatoes: cut into pieces and boil. Drain the water and heat the potatoes without water until they dry. Then pour in the remaining olive oil and salt to taste.

How to bake pork in the oven? Preheat the oven to 200'C, grease a baking sheet with oil and place the potatoes on it. Place a wire rack on top and place the pork on it, pour over 1 tablespoon of apple juice and place in the oven. Bake the dish for 1-1.5 hours.

Prepare the sauce: pour the flour into a dry frying pan and dry, then add orange and apple juice, cook until thick. Remove the finished pork from the oven, remove the twine, cut into portions and serve with potatoes and sauce.

Baked meat in the oven in foil - cooking secrets

Although cooking boiled pork is not considered a difficult task, it is useful for any housewife to know the secrets that make baked meat in foil in the oven especially tasty:

• For baking meat in foil to be successful, the aluminum lining must be intact, without defects, and of good quality.
• The juice released can be used as additional gravy.
• Preheat the oven before placing your roast in it, otherwise it will dry out.

Cooking in French in foil

French-style meat in foil is a traditional dish with an extraordinary twist.

It is prepared from:

• 500 g fatty meat;
• 4 potato tubers;
• 1 onion;
• 1 carrot;
• 100 g sour cream;
• a piece of cheese;
• a small amount of salt, pepper, herbs and oil.

The preparation steps will be as follows:

1. The meat is cut into portions and beaten.
2. Thick rounds are prepared from peeled potatoes.
3. The foil is divided into rectangles, in the center of which the potatoes are placed.
4. Seasoned meat is placed on salted slices of root vegetables, which is covered with onion rings, carrot shavings, sour cream and grated cheese.
5. The edges of the foil are folded into envelopes and placed in the oven for 45 minutes.