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Beef croutons

beef schnitzels
bacon
table mustard (medium spicy)
pickled cucumbers
prunes
salt pepper
onion
garlic
celery or parsley root
carrot
tomato paste
dark beer or red dry wine

Beat off the schnitzels, grease with a little mustard, pepper, salt. Place pieces of bacon, cucumbers or prunes on the schnitzels. Roll up into rolls and fasten with a toothpick.

Beef croutons
Heat the vegetable oil in a deep frying pan, add a piece of margarine, and place the croutons. When the meat is juiced, add 3-4 cloves of garlic, 2-3 small onions, cut into 4 pieces lengthwise, one small carrot, cut into rings, a piece of celery or parsley root, cut into large strips, a piece of fresh ginger the size of a thimble. Cover and simmer, stirring occasionally, until the juice evaporates and the meat is browned.
For the gravy, mix in a bowl a teaspoon of tomato paste, a teaspoon of adjika. Pour in a glass of dark beer or dry wine, dilute with water. Pour the gravy into a frying pan, bring to a boil, taste, bring to taste, cover and put in an oven preheated to 180 °, simmer until tender (about an hour).
Put the rolls on a dish, puree the sauce with a blender and serve separately. Rice is very good for garnish.

Beef croutons Beef croutons

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