A rather large layer can be made from a small piece of meat. To make taiga-style meat, it must be stuffed and rolled. In addition to the wonderful taste, you will get an aesthetic pleasure when cooking and eating a dish.
It is necessary
- - honey - 1/2 tsp;
- - pepper and salt - optional;
- - garlic - 3/4 cloves;
- - cheese - 150 g;
- - parsley - 30 g;
- - dried mushrooms - 20 g;
- - smoked brisket - 200 g;
- - meat (tenderloin) - 1 kg.
Instructions
Step 1
Take a piece of meat, pork or beef, without veins. Make cuts on both sides of the piece, but do not cut all the way. The piece should eventually decompose like an accordion book. The thickness of each part should not be more than 1 centimeter.
Step 2
Unfold the meat and beat on both sides. Pay close attention to the pivot points. Season with a little pepper and salt.
Step 3
Now prepare the filling. Boil mushrooms, chop them into thin strips. Chop parsley finely, grate cheese, add chopped garlic. Season with pepper, salt and stir.
Step 4
Cut the smoked brisket into thin slices. Spread these slices over the beaten pieces of meat. Add the filling and roll. Tie with threads to secure better.
Step 5
Grease a skillet with oil and heat it up. Fry on all sides until browning occurs. Reduce heat and pour in a little water, simmer under the lid until tender. Next, cool the dish, remove the threads and cut into pieces.
