Pork, beef or lamb stuffed with juicy minced meat is an excellent dish for a festive table. Depending on the method of roasting and the seasonings used, you can add one or another national flavor to the dish.
English style stuffed beef
Boil 2 hard-boiled eggs, cool and peel. Finely chop the onion, grate the carrots. Fry vegetables in hot vegetable oil for about 3 minutes. Rinse 400 g of spinach, chop and dip in salted boiling water for 2 minutes. Drain in a colander and let the water drain. Place spinach, finely chopped eggs, and sautéed carrots and onions in a bowl. Add raw egg, salt, 3 tbsp. tablespoons of flour. Mix everything well.
Rinse a piece of lean beef weighing about 2 kg, make a longitudinal cut on the piece with a sharp knife so that the upper part is slightly thinner than the lower one. Do not cut to the end of the piece by about 2 cm. Fold back the top of the meat, cut a deep pocket in the bottom and fill it with the filling. Lower the top of the piece into place and tie the beef tightly with coarse string.
Boil water in a large saucepan. Add halved onion, peeled and coarsely chopped carrots, bay leaves, cloves, and peppercorns. Place the beef with the seam down. Bring water to a boil, remove foam, reduce heat. Cook the meat for about 1.5 hours. Put the finished beef on a dish, remove the thread and cut the meat into pieces. Drizzle over a little strained broth and serve. French fries and fresh vegetable salad are great garnishes.
French Stuffed Lamb
Prepare the minced meat. Cut the onion into cubes, add 50 g of chopped mushrooms and fry in hot butter until all the liquid has evaporated. Add 2 tbsp. tablespoons of chopped parsley and 25 g of fresh white bread crumbs, sprinkle with salt and freshly ground black pepper. Stir well and refrigerate the mixture.
Rinse and dry 4 large boneless lamb chops. Use a sharp, short knife to cut through the thickest part of each chop so that you have a deep pocket. Lay out the filling and sew the holes with coarse thread. In a deep skillet, combine the oil and butter and brown the chops on both sides until golden brown. Reduce heat and continue to grill meat until tender. This will take 8-10 minutes.
Prepare the sauce. Heat 2 tablespoons in a skillet. tablespoons of butter, add 1, 5 tbsp. tablespoons of flour and fry it for about 1 minute, stirring constantly. Lay out 1 tbsp. a spoonful of mustard, pour in 75 ml of lamb broth and 200 ml of cream. While continuing to stir the mixture, bring it to a boil. Then reduce the heat, cover the skillet with a lid, and cook the sauce until tender. Season with salt and pepper, stir and pour into a gravy boat.
Place the stuffed chops on warmed bowls, top with the mustard sauce and garnish with fresh rosemary sprigs. Serve baked potatoes and pickled vegetables separately.
