Beef stuffed with bacon and vegetables can act as a hot dish. However, it is also perfectly used as cold cuts of meat, not only due to its taste, but also aesthetic properties. After all, the carrots, which are present in the dish, give not only a piquant taste, but also very decorate it.
It is necessary
- - beef tenderloin (whole piece) 1 kg;
- - pork fat 200 g;
- - medium-sized carrots 1 pc;
- - onion 1 pc;
- - parsley and celery roots;
- - flour 10 g;
- - tomato puree 2 tablespoons;
- - butter 10 g;
- - salt;
- - spices;
- - ground black pepper.
Instructions
Step 1
Rinse the meat well and dry it with a towel or napkin.
Step 2
Cut fresh carrots and onions into half rings into small circles. Grate the root of the parsley and celery on a coarse grater.
Step 3
Cut the bacon into medium-sized cubes.
Step 4
With a sharp knife, make small horizontal cuts in a whole piece of beef and alternately place lard and roots in them.
Step 5
To get a crust, fry the meat for a short time in a pan over high heat.
Step 6
Transfer the meat to a deep saucepan, add water to cover the meat by ¾, add spices and simmer in the oven under a lid for 2, 5 hours.
Step 7
For the base of the sauce, you need to take the liquid remaining after stewing, add flour, tomato puree and butter to it. Stir, put on fire, bring to a thickening mass.
Step 8
Put chopped ready-made meat into a dish and pour over the sauce.
