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Schmorbraten

Cooking recipes / Second-course recipes / Meat dishes

Make a marinade of onions, vinegar and spices. Keep the fillet tenderloin in the marinade for 3-4 days. Then stuff with lard and pieces of carrots. Fry the meat until ruddy in a well-heated pan with fat. Then bring to readiness in the oven. Slice the finished schmorbraten. Serve with salad, watered with meat juice.

meat (cut) 800 g, onions - 100 g, carrots - 100 g, vinegar - 100 g, bay leaves - 1-2 pcs., speck (spig, stove) (lard) 50 g, allspice to taste, cloves to taste, salt to taste, cinnamon to taste, fat - 15 g, salad (optional) 500 g