Description
This festive dish from a German cookbook.
Ingredients
-
Beef
1 kg
-
Onion
1 piece
-
Mushrooms
250 g
-
Roll
2 piece
-
Garlic
1 tooth
-
Fat
100 g
-
Cheese
50 g
-
Chicken egg
2 piece
-
Flour
1 Tbsp
-
Bread crumbs
1 Tbsp
-
Dry white wine
0.5 cup
-
Sour cream
4 Tbsp
-
Parsley
-
Salt
-
Black pepper
Cooking
Meat with a sharp knife to clean the membranes and excess fat in the connective tissue between two layers of meat to make a pocket for the stuffing and RUB with salt and pepper
Brioche soaked in water Mushrooms cut into thin slices
Onion cut into cubes and fry in butter until transparent, + fungi, + an bartuska, fry all together for 3 minutes
Already into another bowl to crush the garlic +bacon cut into cubes, to grate cheese, add eggs, flour, dried +pressed buns
There the mushroom mix, season with salt and pepper. It is very important not to stop at this stage, it smells good, but it's got raw eggs, don't forget! :-P the Filling to put in your pocket (loose - or in the process of cooking the stuffing will fall out, I have personally checked :-| I knew about it, but that didn't stop me). And sew, not synthetic thread!
Spread into a baking pan, pour a little wine and a glass of water. Put in the oven on the middle level and heat it to 200C
In order not to starve to death while preparing meat, the remaining stuffing, too, in the oven for 5-7 minutes. You can make buterbrodi. Or serve as a side dish in an hour optionally, you can add vegetables. Meat is cooked for two hours, don't forget to water it released when frying juice, and pour the wine and/or water, otherwise the juice will burn
The juice released during roasting, drain and mix with sour cream, this sauce to pour prepared hot, served cold. Bon appetite!:))
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