Ministerial meat: step-by-step recipe with photos at home

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Prepared by: Yana Gornostaeva

09.17.2018 Cooking time: 2 hours 0 minutes

This recipe was incredibly popular during the Soviet Union. Then it was served on the festive table in almost every home. The dish turns out to be very satisfying and, of course, delicious!

Required ingredients:

• Meat – preferably beef or lean pork – 300-400 g.
• Potatoes – 7-8 pcs.
• Onions – 3-4 pcs.
• Cheese – 150-200 g.
• Mayonnaise – 100 g.
• Salt, pepper - to taste.

You will also need a deep baking tray, or a baking dish (metal), or a frying pan suitable for use in the oven. The quantity of products must be adjusted according to the size of the mold.

1. Wash the meat, dry it with a paper towel, trim off the films, cut across the grain into small flat pieces, approximately 5x5 cm in size, and beat lightly. Grease the pan with oil and place the meat in an even layer on the bottom. Add salt and pepper to taste.

2. Cut the onion into quarters of rings and place on top of the meat. There should be a lot of it, but not a continuous layer.

3. Cut the potatoes into strips, as for frying, and place on top of the onion. The thickness of the potato layer should be 2-3 cm. More is possible, as you like. Be sure to add salt on top.

4. The cheese needs to be grated on a fine grater. Any hard floor, such as Poshekhonsky or Kostroma, will do, even one that has already been in the refrigerator for a little while. The cheese is placed on top of the potato layer. There should be enough of it, without empty spaces.

5. Next you need to act carefully and spread the cheese layer with mayonnaise. To prevent the cheese from rolling during the process, it must first be lightly tamped with wet hands. Do not press, but lightly press. It is more convenient to take mayonnaise not in a jar, but in a bag with a spout, so it is more convenient to dose it. You need to squeeze it out in small portions and carefully spread it over the cheese layer. A metal knife with a wide, flat blade that must be held parallel to the surface is best suited for these purposes.

6. Bake in the oven at 180-200 degrees for 45-50 minutes. Cooking time and location vary depending on the type of oven and meat used. An appetizing golden brown crust forms on top, the meat and potatoes become soft and are saturated with onion aroma. Bon appetit!

Breaded beef

Many experts believe that ministerial meat should be cooked in breading, which, as it were, plays the role of an official’s suit. This idea makes some sense. Usually, beef is used for this recipe as the most noble and healthy meat. The method for preparing this dish is simple. The following products are usually used as the main ingredients: 0.5 kilograms of beef, 50 grams of flour, 150 grams of mayonnaise, 2 eggs and 60 grams of sunflower oil.

Making meat ministerial style is not difficult:

1. First, the beef tenderloin must be cut into portions. The meat should be lightly beaten, and then sprinkled with salt and a little pepper.
2. Then you should prepare the leison. To do this, you need to beat the eggs thoroughly, mix them with mayonnaise and add a little salt.
3. Dip each piece of meat into the prepared mixture, roll it in flour, and then fry on both sides in boiling oil.

The finished product is served separately or with any side dish.

Description of preparation:

I really love finding old recipes like this, already half-forgotten by everyone, because before the dishes were especially tasty and soulful, but they didn’t require a lot of ingredients.
This simple ministerial pork recipe also does not include a large number of ingredients, but the taste of this dish is so amazing and tender that you are simply amazed how in those days they managed to make something delicious out of nothing. But even now this recipe for cooking pork ministerially has not lost its relevance, because everyone eats this wonderful meat with such pleasure, it has been tested in practice. I also suggest that you prepare ministerial-style pork for the next holiday; it’s very simple and won’t take much time. Purpose: For dinner / For a holiday table / Inexpensive / Holiday lunch Main ingredient: Meat / Pork Dish: Hot dishes

Nutritional and energy value:

History of the dish

It can be assumed that ministerial meat is a variant of the famous French meat. The ingredients and methods of preparing these dishes are very similar. The use of mayonnaise, mushrooms and grated cheese to create a fragrant potato-binding crust are all French techniques and culinary inventions. In terms of time, this is approximately the 17th century. Then everything is simple. This French-style meat recipe ends up in Russia and is slightly modified. During the construction of socialism in a single country, a good recipe took root in the bureaucratic canteens of the highest rank and received another name - a ministerial meat recipe. Its preparation for the New Year's table, in Soviet times, always brought well-deserved prestige to the hostess in any home. How to cook meat ministerially was written on the back pages of newspapers.

The benefits of meat in a ministerial way

Good lean pork, properly cooked and beautifully served on the table, is the basis of any holiday, the basis of a festive feast. Some dryness of lean pieces of pork is perfectly compensated by the peculiarities of the ministerial meat recipe. A large amount of onions and mayonnaise have a softening effect on meat. Which improves its taste. The minimal use of spices and seasonings in this dish allows you to appreciate the noble combination of potatoes and meat. This is a balanced food that contains all the amino acids, trace elements and vitamins necessary for the body.

Cooking variations

To this day, debates and discussions continue to rage about what is more correct in this ministerial meat recipe, mayonnaise or sour cream. Considering the French roots of this dish, you can use both products, and even a mixture of them. But in Soviet times, mayonnaise was not on the table every day, so it is better to pay tribute to our predecessors. In some versions of ministerial cooking, a layer of potatoes is placed at the very bottom of the roasting pan. This is possible, but still, it is much better to put a layer of meat first, and then onions and other layers. Dry, lean meat receives greater impregnation in this case.

Recipe “Meat “Ministry Pig””:

Grate the potatoes on a coarse grater and place on the bottom of the pan

I sprinkled a mixture of spices on top of the potatoes: curry, paprika, coriander, fenugreek, basil, nutmeg, black pepper, salt. On top I put pieces of pork marinated in meat spices (I cut it like chops, sprinkled it with spices, beat it on both sides and left it for a couple of hours).

Then I added the peeled and chopped champignons.

Then - pepper rings, onion in thin rings

I watered the beauty with some canned corn and the rest of the mushroom broth (half a glass)

Sprinkled with grated cheese and “painted” with mayonnaise.

And put it in a preheated oven - 200 degrees, convection mode. 30 -35 minutes.

The meat turned out so tender! And vegetables complemented it very favorably.

How will it look like?
Meat “Ministry Pig”

There is meat the French way, there is the ministerial way. For me, it’s neither one nor the other. But such a pig, I think, would fit in the ministry.

Category: Hot dishes › Meat dishes › Hot pork dishes

Ingredients for “Ministry Pig Meat”:

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How to cook “Ministerial Meat”

Wash the chicken fillet, dry it and remove any films. Then cut it into layers, beat off pieces, rub with salt and pepper.

Beat a raw chicken egg into a bowl, pour fifty milliliters of water into it and beat everything with a fork or whisk until smooth. Then dip the chicken pieces into the egg.

Then roll each piece in bread crumbs so that they cover the entire surface of the chicken.

Heat vegetable oil in a frying pan. Place the breaded chicken pieces into the pan. Fry until golden brown.

Then transfer the fried chicken pieces to a baking sheet. Wash and dry the tomatoes. Cut into circles and place one ring at a time on the meat. Also sprinkle finely chopped sweet bell pepper on top.

Grate hard cheese. You can choose any type of cheese, but it is advisable to choose the one that melts best. Add mayonnaise and mix everything thoroughly.

Using a spoon, spoon the cheese-mayonnaise mixture onto each piece of chicken and vegetables. Then preheat the oven to 200 degrees, place a baking sheet with a dish in it. Bake for 10 minutes. Bon appetit!

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average rating: 5.0, total votes: 2

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Cutlets with mushrooms

Cutlets with mushrooms will add variety to the table; they have a unique taste. Products:

• Chicken fillet – 500 gr.
• 2 eggs
• Flour – 60 gr.
• Dried mushrooms – 300 gr.
• Onions – 1 pc.
• Sour cream – 60 ml.
• Salt
• Paprika – 0.5 tsp.
• Parsley
• Garlic
• Vegetable oil

Wash and dry the meat fillet, chop finely. Wash the mushrooms under cold running water. Boil them for 20 minutes in salted water. Drain in a colander, then chop. Fry the onion in oil, then the mushrooms, let cool. Mix meat fillet with mushrooms and onions.

Advice! To make it easier to cut the meat, you should freeze it slightly.

Add sour cream, salt, pepper, eggs, chopped parsley, mix and add flour. Add crushed garlic to taste. Mix the prepared mass. Leave for 2 hours or fry immediately, spooning and forming small cutlets.

Place the finished cutlets on a disposable napkin; it will absorb excess fat.