500 g (1 lb) beef (or pork).
3 tbsp oil.
1 cup bread crumbs.
2 tbsp chopped green dill and parsley.
1. Wash the meat, cut a la carte pieces.
2. Sprinkle with salt and pepper, dip into the whipping eggs and roll in bread crumbs until totally coated.
3. Place meat on preheated pan (or skillet) with oil and fry both sides (10-15 minutes).
4. Put skillet with rump steak into oven for 5-10 minutes. Serve with fried or boiled potatoes and chopped greenery.
Pork Tenderloin in Vodka.
2 lb Pork Tenderloin
1/4 cup Vegetable Oil
2 cloves garlic, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/4 cup Lime juice
1/4 cup Russian Vodka
1 tbsp red pepper, ground
1/4 cup Parsley roots; finely chopped
1/4 cup Parsley leaves, chopped
1/4 cup Thyme leaves, chopped
1/4 tsp black pepper, ground
3 c tomatoes, chopped
1/4 cup onion, chopped
2 Bay Leaf
Spread mustard over the pork tenderloin. Heat oil and garlic in skillet until hot. Cook pork in oil
over medium heat until brown.
Remove garlic. Stir in remaining ingredients except the parsley. Heat to boiling then reduce the heat. Cover and simmer until pork is done, about 30 minutes.
Remove the bay leaf and sprinkle with the parsley.