Salad “Gifts of Autumn in the Meat Dish” Recipe
I remembered seeing a similar recipe somewhere. For sweetness and juiciness from myself, I added a plum. In the fall it turned out magically! And most importantly – quickly!
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Cut the meat lengthwise into thin strips. Add a little salt and season. Fight back. Place an inverted cast-iron or glass bowl on a baking sheet, brush it with vegetable oil. Starting from the bottom, lay out the strips of meat, alternating chicken and pork. Meat should be packed more tightly, because during baking it is squeezed. Grease the “ready” form with vegetable oil, sprinkle with black pepper and put in a preheated 180-190 degree oven for 10-15 minutes. Let cool to room temperature. Carefully turn the bowl of baked meat onto a platter and carefully remove it from the meat. If you don’t want to waste time cooking a plate, you can just fry the meat in a frying pan.
  2. Peel the onion and fry until golden brown. Peel the carrots and fry until golden brown.
  3. Peel and fry the beets.
  4. Wash the plum and cut into quarters. Fry.
  5. Mix everything in a bowl and season with soy sauce.
  6. Put the salad on a meat plate and serve it to the table!
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