Cooking meatloaf is often associated with preparing for the holiday. The roll can be baked, fried or boiled. Depending on the cooking method, the type and taste of the dish will be different. A distinctive feature of the Belarusian meatloaf is the presence of a delicate egg omelet inside, which is combined with a rich mushroom taste.
It is necessary
- - 650 g of beef (tenderloin)
- - 250 g lard
- - 250 g of mushrooms (champignons or white)
- - 1 head of onion
- - 10 g gelatin
- - 3 chicken eggs
- - milk
- - 12 g wheat flour
- - salt
- - spices
Instructions
Step 1
Dissolve gelatin in warm water and leave to swell.
Step 2
Cut the mushrooms into large cubes, fry in refined vegetable oil until half cooked. Add onion and simmer briefly.
Step 3
For an omelet, mix two eggs with flour, pour in milk and half of the gelatin.
Step 4
Fry an omelet in butter.
Step 5
Wash the beef tenderloin and use the cuts to form a large layer, which should be well beaten off. Sprinkle the layer with salt, spices and spread the rest of the swollen gelatin over the entire surface.
Step 6
Put lard, omelet and the last layer - fried mushrooms on a layer of gelatin.
Step 7
Roll the layer into a large roll, fasten with threads and boil in mushroom broth for an hour.
Step 8
Cool under pressure to remove excess liquid. Remove the threads, cut the roll into slices and pour over the butter.
