Roulade with brain

Submitted by enr on 01 Apr 2003
500 g lean beef fillet
1 veal brain
2 eggs
2 green peppers
90 g fat
1 tbsp (10 g) flour
1-2 onions
1/2 clove garlic
150 g porcini mushrooms
100 g smoked salo
Smoked salo cut into thin strips and lightly fry. Add chopped peppers into thin rings. Peeled skin of calf brain. Cut into chunks and fry in salo with 1 tbsp finely chopped onion. Season with salt, pepper and paprika and sprinkle with parsley. When everything is parched well dilute be beaten eggs. Once fry, beef marrow removed from the fire. Fillet pieces are crushed well, sprinkle with salt and pepper. Cooled stuffing is spread over meat pieces are rolled and tied with a thread. Roulade fry in a pan on all sides. The remaining onion and half a clove of garlic are finely chopped and fry in a pan until golden yellow. Remove from heat, add the paprika and stir well. Place the pan back on the heat, add flour, and water. Make a sauce in which roulade sauté over low heat. Cleaned mushrooms cut into slices, fry a little in the pan and season with salt, pepper and parsley. When the meat is soft (after half an hour) were added to the mushrooms. In sauce stir a little sour cream and stew for 15 minutes. Before serving, remove the thread. Roulade cut oblique slices, place in a preheated platter and pour with hot sauce.
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01 Apr 2003