Beef With Mayonnaise And Fruits

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Beef With Mayonnaise And Fruits this piquant dish with preserved fruits is a perfect dish to any table. Unique combination of beef and fruits will be recognized with unanimous delight.

Meat with mayonnaise and vegetables on top is a very common dish in Russia. In fact, this is very common in Ukraine, too. I eat a solid piece of meat, covered with a thick mixture of mayonnaise and fruits, nuts, vegetables, or any of the other ingredients

Ingredients:

for preparing Beef With Mayonnaise And Fruits

  • 800 g lean beef.
  • 1 ea carrot.
  • Parsley root.
  • Onion.
  • Salt.
  • Pepper.
  • 200 g mayonnaise.
  • 200 g fruit puree (apple or plum).
  • Preserved fruits.
  • Nuts.
  • Ground red pepper.

Method:

  • Pour hot water over a cuts of beef that weighs about 100 to 200 grams each and cook for 30 minutes or until tender.
  • Then remove meat (set aside) and add to the water that is left in pan the pepper and salt, carrots, parsley root, onion, fruits, nuts, red pepper and what ever else you want. Just do not add the mayonnaise to this mixture. If necessary add more water and cook until ingredients are done and soft.
  • When the ingredients are done and somewhat mushy, drain the water off completely in a colander and mix with the mayo in a bowl.
  • Take meat slices and lay on the bottom of a oven pan. If not nonstick please grease the pan. Pour over each slice the mayonnaise combined with all your goodies. I even like to at this point lay a slice of Gouda cheese on top.
  • Bake the slices of smothered beef or what ever you used for meat. In a preheated oven for about 10 to 12 minutes at low to medium temperature. You just want to start browning the top and not really cook it. For it is already cooked.
  • Serve hot and steaming on a plate with a side of asparagus.
  • This is such an easy dish to prepare and a bachelor can cook this dish to impress his girl friend. It makes a wonderful meal served with wine and makes you look like a gourmet chef.
2018-01-30T22:29:47+00:00 November 2nd, 2011|

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