Meatloaf with vegetables is perfect as a main dish for a festive table. And since it cooks quickly enough, you can make it for a regular dinner too. For a roll, it is better to take a boneless piece of pork - a neck or shoulder blade. Then the dish will turn out juicy, and the combination with vegetables will make it easier.
It is necessary
-
- For a roll:
- 500 g pork (shoulder or neck);
- 2 pcs. onions;
- 2 pcs. carrots;
- 100 g 22-35% cream;
- 4-5 cloves of garlic;
- 3 tbsp mustard;
- 1 glass of meat or vegetable broth;
- vegetable oil for frying;
- salt
- pepper;
- wooden toothpicks or twine.
- For the sauce:
- 2 tbsp flour;
- 2/3 st. milk;
- 3-4 tablespoons sour cream;
- 1/2 tbsp. l. Sahara;
- 1 tbsp mustard;
- salt.
Instructions
Step 1
Process the meat first - remove excess fat and films. For a roll, you need a part of the shoulder blade or neck 4-5 cm thick, and the muscle fibers should go across the piece. If your piece is thicker or irregular, cut it in half.
Step 2
Beat off the meat, having previously covered the piece with cling film - then the process will be more accurate, and the fillet will not break through and through. Then coat the chopped pork with a thin layer of mustard and leave to marinate for half an hour at room temperature.
Step 3
In the meantime, prepare the filling. Peel the vegetables. Cut the onion into small cubes, and grate the carrots on a coarse grater. Fry the onion in vegetable oil until golden brown. Add carrots and sauté for about five minutes, stirring occasionally. Then add finely chopped garlic and simmer for another three minutes, not forgetting to stir. Pour in the cream, let it boil. Season with salt and pepper to taste.
Step 4
Now formulate a roll. Place the meat on plastic wrap. If you have two pieces of pork, fold them tightly together. Or you can make two smaller rolls. This is followed by a layer of vegetables. Roll up the roll tightly and chop off the edges with toothpicks or tie it with twine.
Step 5
Fry quickly in a hot skillet. This will "seal" the meat and keep it juicy. Place the roll in an ovenproof dish and pour in half a glass of broth. You can take the broth from the soup prepared the day before, boiled vegetables, or prepare from a bouillon cube.
Step 6
Place your dish in an oven preheated to 250 ° C. Then, after 10 minutes, lower the temperature to 180 °. Bake for a total of about forty minutes. During this time, pour the remaining broth on the meat twice. Bake the smaller rolls for about 30 minutes. Remove the dish from the oven, remove the toothpicks or twine, and cut the roll into portions.
Step 7
Sauce will be appropriate for this dish. To prepare it, fry the flour in a saucepan without oil, stirring constantly, until beige. Pour milk in portions, rubbing the mass. If lumps form, beat the sauce with a blender until smooth. Season with salt, sugar and mustard. Add sour cream at the very end. Stir until smooth and do not boil any more, otherwise the sauce may "bounce".
