Meat

Pork Stuffed Beef


Ingredients for Cooking Beef Stuffed with Pork

  1. Beef tenderloin 500 grams
  2. Sliced ​​pork 250 grams
  3. Onion 2 head
  4. Tomatoes 2 pieces
  5. Carrot 1 piece
  6. Garlic 3-4 prongs
  7. Flour 1 tablespoon
  8. Sweet table wine 1 tablespoon
  9. Pure distilled water - 100 milliliters to taste
  10. Vegetable oil 3 tablespoons
  11. Ground laurel leaf to taste
  12. Suneli hops to taste
  13. Ground black pepper to taste
  14. Salt to taste
  • Main Ingredients Beef, Pork
  • Serving 12 Servings
  • World Cuisine

Inventory:

Paper kitchen towels, Plate, Meat grinder, Knife, Cutting board, Frying pan, Tablespoon, Wooden kitchen spatula, Grater, Deep bowl, Plastic wrap, Hammer, Thick cook thread (twine), Plate - 2 pieces, Oven, Nonstick baking tray, Aluminum foil

Cooking Beef Stuffed with Pork:

Step 1: prepare the stuffing.

Rinse the pork slices under running water, pat dry with paper kitchen towels and pass through a clean meat grinder. Put on a stove, which is turned on at a strong level, in a frying pan, heat and pour vegetable oil into it. In a hot oil, gently, using a tablespoon, lay the pork stuffing, screw the stove to the smallest level and simmer until it is ready for 3 to 4 minutes stirring the minced meat periodically with a wooden kitchen spatula for even frying. While the minced meat is being fried, peel the onions, garlic and carrots from the skin, rinse the vegetables together with the tomatoes under running water, pat dry with paper kitchen towels and cut the tomatoes where the stalk was attached. Grate the carrots on a coarse grater, cut the tomato and onion into a small cube of any size, chop the garlic finely. Throw the prepared ingredients into the floor ready-made stewed pork mince. Stew minced meat with vegetables 5-6 minutes mixing with a kitchen spatula until the vegetables are soft. Then transfer the prepared mincemeat into a deep bowl and season with flour, wine, salt to taste, ground black pepper, suneli hops seasoning and bay leaf. Mix all the ingredients with a tablespoon, until a homogeneous consistency.

Step 2: prepare the beef.

Rinse beef under running water, pat dry with paper kitchen towels, lay on a cutting board, and strip off streaks, chucks, and excess fat. Prepared a piece of meat, cut into 11 to 12 equal parts, in length, so that it turns out, wide, long layers of meat slicing. Put a piece of meat on a cutting board, cover with plastic wrap and beat it with a cooker's hammer in a meat cake with an approximate thickness of 8 to 9 millimeters. So do with all the sliced ​​meat. Then salt the pieces with salt, season with the above spices. And alternately arranging the pieces on a cutting board, put on one of the edges of the chopped meat a couple of tablespoons of the prepared meat.

Step 3: make rolls.

Twist a tight roll and tie it with a dense cook thread. Make sure that the stuffing does not fall out of the rolled roll and if necessary, tie it with a thread not only not only around the roll, but also across. Screw the same way 11 - 12 rollsin and lay them on a plate, give them time to salt in the salt and marinate in the spices and wine that you added to the minced meat. Enough for pickling 5 to 10 minutes.

Step 4: bake the beef stuffed with pork.

While the rolls are marinating, preheat the oven up to 230 - 250 degrees. Place aluminum foil on the non-stick pan so that its edges extend beyond the sides of the pan. Then put rolls on the foil and pour clean distilled water, it is needed so that the rolls are steamed well during baking. Cover the rolls on top with a second layer of foil, connecting the edges of the first and second layers, pinch them so that there are no cracks. Bake meat for 30 minutes, then open the oven and remove carefully remove the top layer of foil. Thus, giving beef, brown and cover with a beautiful brown crust. Remove the finished rolls from the oven, helping yourself with a kitchen spatula, let them cool directly in the baking sheet and carefully remove the cook thread from them with a knife. Then put them on a plate and go ahead and taste!

Step 5: Serve the beef stuffed with pork.

Beef stuffed with pork is served warm or cold. The meat is placed in portions on a plate or all portions on one large flat dish. This dish is decorated in different ways, someone prefers boiled or stewed vegetables, some enjoy savoring this dish with fresh vegetable salads. Garnish can be served with mashed potatoes or boiled rice. To complement the taste of this magnificent meat, sweet, muscat Chardin wine or any other to your taste. If you are not a fan of alcohol, you can replace it with pomegranate or orange juice. Beef stuffed with pork will take its rightful place on your holiday or everyday table! Enjoy your meal!

Recipe Tips:

- - To prepare this dish, you can use any spices you like for meat. These can be spices such as lemon balm, cardamom, zira, thyme, sage, coriander, basil, tarragon, marjoram, mustard, basil and many others.

- - Instead of water, with the help of which meat will be steamed, you can pour ready-made meat broth, and it does not really matter what kind of meat it will be prepared from. It can be chicken stock, beef, turkey or pork. The meat steamed in the broth is tastier.

- - Very often chopped greens of dill, parsley, cilantro, basil and mint are added to the minced meat intended for this dish.