Beef with mushrooms in puff pastry

Description

Beef in pastry turns out juicy and tender. Mushrooms are the perfect complement to beef, but the dill sauce is in perfect harmony with mushrooms, and with beef, and with the test. It is necessary to try mandatory. This dish can replace the hot for dinner, we need only to Supplement it with light vegetable salad.

Ingredients

Beef

300 g
Mustard

1 tsp
Soy sauce

2 Tbsp
Black pepper

0.125 tsp
Vegetable oil

1 Tbsp
Lemon juice

1 Tbsp
Mushrooms

300 g
Onion

1 piece
Dry white wine

150 ml
Dill

0.5 coup
Soy sauce

2 Tbsp
Vegetable oil

1 Tbsp
Butter

1 Tbsp
Flour

1 Tbsp
Cream

200 ml
Broth

300 ml
Yolk egg

1 piece
Lemon juice

1 tsp
Black pepper

0.125 tsp
Soy sauce

3 Tbsp
Dill

0.5 coup
The dough is flaky unleavened

1 pack
Flour

1 handful
Chicken egg

1 piece
Milk

1 Tbsp

Cooking

For the mushroom filling, finely chop the onion, fry it light brown colour in vegetable oil. Then pour in the wine and cook on low heat for 5 minutes.

Meanwhile, slice the mushrooms thin slices, add to onions braised in wine and simmer for another 10 minutes.

Beef cut into small pieces, put them into a bowl, add the mustard, lemon juice, black pepper and soy sauce. Stir and leave for 15 minutes.

Then quickly fry the meat in vegetable oil. It will take 5-7 minutes.

The mushroom stuffing to shift into a bowl, let cool slightly and add the soy sauce and the finely chopped dill. Mix well.

When toppings are ready you need to roll it out into a thin layer puff pastry. Cut into equal rectangles.

Then place them on the edge of the dough a little meat filling, mushroom filling on top.

Cover with second half of dough and stung the edge. Spread on a baking sheet and brush with beaten egg with milk. Bake in a preheated 180 degrees oven for about 25-30 minutes.

Meanwhile you need to prepare the dill sauce. To do this, preheat the skillet with butter. Add flour and sauté while stirring for 1 minute.

Then pour in the stock and cream, cook stirring 10 minutes. The sauce will thicken. Reduce the heat and stir in the sauce and egg yolk. Boil for about 1 minute and remove from heat. Pepper, add soy sauce and lemon juice. Let the sauce cool down to a temperature of 40 gr.

Dill finely chop and add to the cooled sauce, mix well.

To serve the dish warm with sauce and vegetable salad. Bon appetit!

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