Wednesday, December 11, 2013
1 kg of boneless beef (preferably the middle part of the tenderloin),
5 teaspoons of oil,
1-2 teaspoons of flour,
4 teaspoons of mustard (spicy)
2 chopped onions,
3 chopped pickles sliced lenght-wise,
0.15 kg smoked bacon.
a piece of celery, carot, a litlle parsley,
3 cloves of garlic,
2 cups broth
3-4 peppercorns and allspice,
3/4 cup of sour cream 22%
1/2 glass of white dry wine.
1. Washed meat cut crosswise onto slices 1-2 cm thick. Tenderize with a wooden pestle,
2. Smear the mustard on top of beef and sprinkle the onion and slices of bacon. Wrap or roll and
pierce with a toothpick.
3. On the wrapped rolls sprinkle a little flour, fry in browned on both sides,
4. Fry the meat, put in a pan on a layer of chopped vegetables and chopped garlic.
Add the spices, pour hot broth stew 30 min.
When the meat is soft remove with a slotted spoon to a bowl.
Remove the spices and sauce mixes and boil.
... Remember: before serving, remove the toothpicks.