Meat is especially loved in Scotland. Every meal includes at least one hearty pork, lamb, or beef dish. Try to cook Scottish meat, which will become a real decoration of the festive table.
It is necessary
-
- Scottish meat:
- 4 beef escalopes (each about 180 g);
- 1 onion;
- 50 g butter;
- 1 glass of dry red wine;
- 600 ml beef broth;
- 2 teaspoons of ketchup with mushrooms;
- salt;
- 1 tablespoon lemon juice
- 2 teaspoons flour.
- Scottish eggs:
- 4 eggs
- hard boiled;
- 1 raw egg
- 300 g of ready-made minced meat;
- 1 teaspoon dried parsley
- thyme
- thyme;
- salt
- pepper;
- 2 tablespoons of bread crumbs;
- fat or vegetable oil for deep fat.
Instructions
Step 1
Take 4 ready-made escalopes, very thinly sliced across the grain. Beat off the beef after wrapping it in cellophane. Chop the onions finely. Heat oil in a large skillet and brown the meat for one minute on each side. Take out the escalopes, place them on a plate, and place them in a warm place.
Step 2
Pour the chopped onion into the pan with the remaining oil and fry, stirring occasionally, until golden brown. Pour the wine into the pan, stir and simmer for about 10 minutes. Add broth, ketchup and lemon juice. Bring the mixture to a boil and boil until the volume is halved.
Step 3
Mix the flour with a spoonful of butter and thicken the sauce. Stir it well to avoid clumping. Season with salt and stir again.
Step 4
Serve your meat the Scotch way correctly. Place the escalopes on a platter so that the edges are on top of one another. Gently pour some sauce in the center of the escalopes. Spread a garnish around the meat: fried bacon, fried mushrooms, lemon and parsley. Pour the remaining sauce into a gravy boat and serve separately.
Step 5
Another Scottish-style meat dish is also very popular. It is usually served as a snack. Boil eggs hard-boiled, refrigerate them, peel them and roll in flour. Add nutmeg, dry thyme, thyme and parsley, salt and pepper to the minced meat. Knead the minced meat thoroughly, divide it into four portions, mash each in the form of a flat cake.
Step 6
Place an egg in the center of each flatbread, and gently wrap them in the minced meat, keeping their shape. Beat a raw egg, dip the meatballs in it, then roll them in breadcrumbs.
Step 7
Heat the fat for deep fat in a deep skillet. Check the temperature of the butter by tossing a bread cube into it. If it browns quickly, the deep fat is ready. Dip the meat balls into it and fry for 7-10 minutes. Place the finished koloboks on a paper towel to drain off excess fat. Serve the eggs by cutting them in half and garnish with parsley and lettuce.
