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Stuffed anthrecote in austrian
1 serving
Beat the meat, make cuts at the edges, salt, pepper, roll in flour and fry in butter. Cut boiled potatoes into small cubes. Finely chop the bacon. Mix the potatoes with bacon, salt, pepper, add nutmeg, finely chopped parsley, finely chopped boiled eggs and sour cream, mix until smooth. Put the filling on the meat, wrap the edges and fix with wooden toothpicks. Finely chop the onions, fry in butter. Put stuffed mezzanines on onions, pour wine. Simmer under the lid until tender. Serve the entrequots, the bay with strained sauce.
Beat the meat, make cuts at the edges, salt, pepper, roll in flour and fry in butter. Cut boiled potatoes into small cubes. Finely chop the bacon. Mix the potatoes with bacon, salt, pepper, add nutmeg, finely chopped parsley, finely chopped boiled eggs and sour cream, mix until smooth. Put the filling on the meat, wrap the edges and fix with wooden toothpicks. Finely chop the onions, fry in butter. Put stuffed mezzanines on onions, pour wine. Simmer under the lid until tender. Serve the entrequots, the bay with strained sauce.
beef antrecot150 g, bacon lean 150 g, potatoes 250 g, eggs 2 pcs., sour cream 150 g, onions 100 g, butter 50 g, white wine 150 g, flour 30 g, ground black pepper to taste, nutmeg to taste, salt to taste
