Meat with mushroom tomatoes and cheese in the oven

6 servings
1 hour 30 min

How to make meat with mushrooms and tomatoes in the oven? Prepare the products. It is better to take soft parts of pork - tenderloin, neck, loin. You can take a Korean on the bone if it is chopped in portions. Take any mushrooms - forest, champignons, oyster mushrooms. Tomatoes are best suited for large and juicy, but I often replace them with canned cut ones. Soft varieties of cheese are brynza, feta, suluguni, ricotta.

Wash and dry the meat. Cut the flesh into portions. Cut the meat only across the fibres - this way it will be softer after processing. Sliced along, the meat becomes coarse and stiff. Beat off the meat with a hammer. In order not to splash everything around, I advise you to cover the pieces with a film or bag and beat them right through them. Then salt the pieces and spices.

Peel and cut the onions into quarters.

Wash the mushrooms gently or simply clean them from dirt. Cut them into thin plates.

Preheat the pan over a low heat. Pour oil on it. Lay out the onions. Fry the onions for 5 minutes until golden brown. Add the mushrooms. Fry the unlocked mushrooms along with the onions until golden. At the end, salt the mushrooms a little.

Take a baking dish. Put pieces of meat on the bottom. Top with a layer of mushrooms and onions.

Then put the tomatoes down. If you, like me, use canned ones, then just put them with the juice. If you have fresh tomatoes, then pre-cut them into small pieces. You can also remove the skin from tomatoes. Salt this layer. I already have tomatoes with salt, I did not salt.

Cut the cheese into small cubes. Spread it between pieces of meat. I got it a little wrong here. It was necessary to drown the cubes in tomatoes, and not leave on top. The cheese was a little baked and hardened. Consider this when cooking.

Bake the meat in the oven at 180 ° C for about an hour. Serve the finished meat in portions, watering the formed gravy.