Description
It is a pity that it is impossible to convey the flavor, which is spread when cooking this dish! The whole family was looking forward to when it is cooked. Prepare for lunch meat rolls stuffed with Basil, cheese and garlic, and garnish submit a tender lentils with celery. Well, very tasty!
Ingredients
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Meat
4 slice
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Lentils
1 cup
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Onion
1 piece
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Tomato paste
1 Tbsp
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Basil
1 coup
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Soft cheese
70 g
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Garlic
1 tooth
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The Apium graveolens Dulce
3 piece
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Cream
100 ml
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Broth
3.5 cup
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Vegetable oil
3 Tbsp
Cooking
Grind in a blender the Basil leaves, 70 g of cheese, garlic, 1 tablespoon of vegetable oil.
I took schnitzels beef. To beat each steak between 2 layers of film. Season with salt and pepper on both sides. Spread on each filling.
Roll into rolls, secure with toothpicks and lightly fry. But you can do otherwise, then the rolls will be flatter (thanks for the idea Tanya hto33). Roll steaks into rolls, and then, fastening with toothpicks, put on a sheet of foil and roll "candy".
The pan pour 1 tbsp oil and fry a little on all sides rolls in foil, in order for the protein "grabbed", and rolls without foil kept the form. I have one of the rolls was leaking juice, then I loosely covered the pan with a lid to avoid flying spray.
Then gently expand the foil, juice and rolls to put in the pan, where roasted. Pour 1.5 cups of broth (can use chicken bouillon cubes) and saute on slow heat for 10-15 minutes until tender. Remove the rolls and into the pan add the cream or sour cream, a little boiled gravy.
Heat the pan with 1 tbsp oil. Fry the onions until clear, add 1 tbsp of tomato paste.
Wash in a sieve the lentils and let the water drain out. I used red lentils from the Mistral, it is very quickly prepared.
Pour into a saucepan 2 cups of the broth and let boil. Add to the pan sliced 3 stalks celery, lentils and cook until tender about 10 minutes.
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