Very tender, juicy, aromatic and excellent meat stuffed with mushrooms for a regular dinner - the result is too grand, but such a recipe for a festive table will look great. If you don't have a suitable piece of brisket, you can take a pork shoulder and cut a pocket in it for the filling.
It is necessary
- - 2 eggs;
- - 100 ml of milk;
- - 100 g of bacon;
- - salt pepper;
- - 3 fresh white buns;
- - 250 g shallots;
- - 150 g of champignons;
- - 1 tablespoon of starch;
- - 1 bunch of parsley and green onions;
- - 2 tablespoons of ghee;
- - 1 kg of veal brisket without bones;
- - 1 teaspoon tomato paste;
- - 500 ml of meat broth (you can from cubes).
Instructions
Step 1
Crumble the buns, cover them with milk, then chop with a fork and let stand for 20 minutes. Peel the onion, chop three onions into small cubes, set the rest aside. Wash the parsley and onion, dry and chop finely. Peel the mushrooms and chop as well. Dice the bacon. Heat the oven to 200 ° C.
Step 2
Heat 1 tablespoon ghee in a saucepan and lightly brown the bacon. Add and sauté the chopped onion until translucent. Add mushrooms, fry a little and season with pepper and salt. Remove from the stove and stir in the herbs, eggs and rolls softened in milk to the mushroom mass.
Step 3
Prepare the meat, dry it and make a deep longitudinal cut in it. Season the outside and inside with salt and pepper. Put the prepared filling in the resulting pocket, fasten the edges with wooden skewers.
Step 4
Heat the remaining oil in a mold and fry the meat in it on both sides over low heat. Add tomato paste and broth. Simmer in the oven for about 90 minutes at a temperature of 200 ° C, periodically pouring the resulting juice over the meat. Place the remaining onions in the dish 40 minutes before the end of the cooking time.
Step 5
Remove the meat from the mold, pass the resulting juice through a sieve, season to taste and thicken with 1 tablespoon of starch diluted in a little cold water. Cut the meat into slices and serve with the sauce. Garnish with lettuce leaves.
