Description
This roast I cooked yesterday for dinner was very tasty: juicy slices of beef, tender potatoes and bits of prunes and walnuts make the dish wonderfully fragrant and essential Georgian spices and parsley roast lend a certain piquancy.
Ingredients
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Veal
300 g
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Potatoes
7 piece
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Onion
2 piece
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Corn
4 Tbsp
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Parsley
3 Tbsp
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Khmeli-suneli
0.5 tsp
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Cumin
1 tsp
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Salt
-
Lettuce
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Prunes
5 piece
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Walnuts
4 piece
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Vegetable oil
4 Tbsp
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Garlic
2 tooth
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Black pepper
Cooking
Beef wash, cut into slices, add the shredded onion, cumin, salt and pepper, drizzle with lemon juice, stir and leave for 15-20 minutes.
This mixture fry in vegetable oil until onion is transparent. Cool slightly.
Add the potatoes, sliced, slices prunes and chopped nuts.
Then sprinkle Khmeli-suneli, chopped parsley (I had frozen), a little salt, add the canned corn and 2 tbsp of the liquid from corn, finely cut the garlic, mix well.
Cut a piece of sleeve (approximately 40 cm), tightly tie one end. Put the prepared mixture into a "pouch" and tie a thread second end. Put on a baking tray, pierce the top of the sleeve with a toothpick in several places and bake in preheated oven 45-50 minutes at 180 degrees.
The roast ready to put on the lettuce, cut the top of the sleeve with a knife.
Try, very very tasty! And the scent is just divine!
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