Description
Escalope in German came out very tasty and juicy by adding in the beef balls. Yes, eggs! But it is added raw, like we used to, and are cool eggs. I recommend to try and evaluate!
Ingredients
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Minced meat
450 g
-
Onion
1 piece
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Chicken egg
3 piece
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Bread crumbs
4 Tbsp
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Vegetable oil
3 Tbsp
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Broth
2 cup
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Roots
3 piece
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Flour
50 g
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Tomato juice
200 ml
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Sugar
1 Tbsp
Cooking
For stuffing take the beef and suet (or pork). Finely chop or loop in a meat grinder through a large grille.
Preheat in a pan the butter, finely chop the onion and saute until soft.
Beat the eggs to the onions, stir and fry do not cool eggs. Cool, add salt and pepper to taste. Add to the mince
and stir to combine.
Shape round scallops, roll in bread crumbs. Breadcrumbs necessarily sift through a sieve, so the breading will goes smoother. Scallops fry in hot oil on both sides until it will turn brown.
For red sauce: flour fry in a dry pan until yellow. It will give the sauce a nutty flavor. Mix flour Cup beef broth and stir until smooth. In the remaining broth add sauteed finely chopped vegetables (onion, carrot, parsley root), tomato juice and bring to a boil. Pour sugar on a dry frying pan and warm over low heat until brown.
Pour the mixture of broth and flour and cook until thick. Add burnt sugar, punch a blender until smooth.
Escalope in German serve with red sauce and roasted potatoes. Angel You for a meal!
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