Moscow meat

Ingredients for 2 servings:

• 600 g pork fillet(s)
• 1 large onion(s)
• 100 g sour cream or sour cream or smetana
• 1 tsp salt
• ½ tsp pepper
• ½ tsp rosemary
• ½ tsp thyme
• 50 g cheese, grated
• 3 tbsp fat or oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

simply

Preheat the oven to 220°C (gas mark 2) using conventional ovenproof cooking (top/bottom heat). Remove the fat and silver skin from the fillet. Cut the fillet into slices approximately 1-1.5 cm thick. Season with salt, pepper, rosemary, and thyme. Cut the onion into slices approximately 3-5 mm thick. Add fat or oil to an ovenproof casserole dish. Place the meat slices next to each other. Lay the onion slices on top of the meat, ensuring all slices have a piece of meat. If there is still space, simply place any excess onion slices next to the meat without the meat. Put a dollop of sour cream/smetana on the onion slices, spreading it out a little to cover the entire onion slice. Sprinkle everything with grated cheese to ensure the entire layer is covered. The layer should be no more than 1 or 2 millimeters thick. Place the casserole dish on the middle rack of the oven and bake for approximately 30-45 minutes, until the cheese is crispy and browned. Remove from the oven and serve. All kinds of side dishes such as rice, pasta or potatoes as well as almost any vegetables are suitable for this meat preparation.