Someone loves meat in whole piece, and someone in minced meat. You can combine these two preferences in one dish.
It is necessary
- Serves 4:
- - 700 g of beef pulp;
- - 125 g minced veal;
- - 100 g of champignons;
- - 100 g of oyster mushrooms;
- - 1 small onion;
- - 1 sprig of thyme;
- - 350 g shallots;
- - 3 tbsp. l. balsamic vinegar;
- - 100 ml cherry juice;
- - 1 star anise;
- - salt.
Instructions
Step 1
Sort out the mushrooms, wash and chop finely. Peel the onions and cut into cubes. Heat the olive oil in a frying pan, fry the mushrooms and onions in it. Add chopped thyme, salt and pepper. Cook over medium heat, stirring occasionally, until the liquid evaporates. Mix the cooled mushrooms with minced meat.
Step 2
Rinse and dry the beef. In the upper part of the piece, make an incision 3 cm deep. Put the mushroom filling into it, fasten the "pocket" with toothpicks. Tie the meat with kitchen thread, salt. Fry the beef in olive oil on all sides. Then put the meat in a baking dish and bake in an oven preheated to 180 for 1, 5 hours.
Step 3
Peel the shallots, cut into thin strips and fry until golden brown. Add balsamic vinegar, cherry juice, and anise. Cook over medium heat for 20 minutes, season with salt at the end.
Step 4
Cut the finished dish into slices. Serve it with sauce.
