Description
Fall from the branches of yellow coins... Under the feet of a treasure trove! This autumn Brings the gold leaves apart... And I want to give you a wonderful magic pot of stewed meat under the cheese and vegetable souffle, with a slight scent of garlic and meats. Insanely delicious, fragrant, soft and "fluffy"! For the contest "Autumn tango".
Ingredients
-
500 g
-
500 g
-
200 g
-
2 piece
-
2 piece
-
2 piece
-
10 piece
-
200 g
-
3 piece
-
4 Tbsp
-
50 g
-
1 tooth
-
-
5 Tbsp
//= Yii::t('app', 'Total calories: ') . $recipe['ingredients']['total_calories'] ?>
Cooking
We need such products.
Meat cut into small pieces, season with salt and pepper and fry in vegetable oil with onions.
While the meat is roasting, boil potatoes and cauliflower (can be frozen) or cabbage in salted water. Drain the water and cool.
Carrots cut into small cubes and to extinguish 5 minutes in a small amount of water with the addition of butter. Then add the diced bell pepper and black olives cut into rings. Season with a little salt and simmer for another 3 minutes. Then remove with a slotted spoon into the dish, lightly pressing and cool.
100g sausage cheese grate on a coarse grater.
Now the cooled vegetables - potatoes with cabbage immersed in a chopper or blender, add yolks, grated cheese, pressed garlic, cream and pepper.
In this mass add the cooled vegetables - carrots, peppers and olives. Mix well.
Beat the whites with a pinch of salt into a thick foam and add to the cooked mixture.
Stir gently with a spoon. Get a delicate, lush mass.
Side pot coat with vegetable oil and put them in fried meat with onions. I got a 4 pot.
For meat the vegetable mass.
The remaining 100 g of cheese to grate and sprinkle on top.
Put the pots in the preheated oven and bake for 35-40 minutes at 180 degrees.
Cover the table with a tablecloth in autumn colors and serves hot pot with "autumn etude"!
So I posted a little soufflé with the meat on a dish to show you what a vitamin good and the beauty of it! This dish is very delicious even cold! Help yourself to health!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.