Brisket stuffed with mushrooms

Description

A festive dish for every day.

Ingredients

Brisket

1 kg
Potatoes

2 kg
Mushrooms

1.2 pack
Onion

3 piece
Soy sauce
Garlic

2 piece
Sour cream

250 g
Salt
Greens
Black pepper

Cooking

Take the brisket, slightly to beat off, RUB with salt, pepper and herbs - to taste. Pour soy sauce and let stand.

Choose large potatoes and boil in their skins (always in uniform, the taste becomes awesome).

For the filling, and potato: sauté the onions and mushrooms (any mushrooms) with the addition of black pepper. Water, formed from mushrooms, not drained. Dress it with sour cream and garlic.

Cut the bacon so to get pocket, that is, the incision will be on one side only, but almost the entire breast. And stuff part of the mushrooms with the onions.

Peel and cut the potatoes in half. Put it all on a greased baking sheet.

Spread on each potato with the remaining mushrooms, onions and sour cream. Brisket is also desirable to cover the mushrooms, but I, unfortunately, was not enough. And bake in the oven at 200 degrees until cooked brisket, about 30-40 minutes.

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