Elderly grilles with abdominal filling
Cooking Time1 h 30 m
Ingredients10
DifficultyMedium
Here is a new version:
Älgstek becomes really nice as thin ruads, here filled with geesture that gives a clear depth in the taste. Meanwhile, yellow onions, purjolök and parsiljerot get puttra with in a sky of tomato puree and white wine, so that everything takes up good taste from the forehead. It will be a right that feels good, warm and just rustic.
Categories
Main courseDinnerYields
4ServingsCooking Methods
In the clay
Ingredients
4 servings
- Step: 11 st yellow onions
- Step: 21 st purjolök
- Step: 31 st large parsley (or palsternack)
- Step: 4700 g the moose, preferably the
- Step: 51 tsk salt
- Step: 62 krm pepper
- Step: 7150 g adelo
- Step: 81 dl tomato puré
- Step: 94 dl red wine or water
- Step: 10eternal destination for garnishment
Instructions
- Step: 1Soak a large clay pot in cold water at least 15 minutes.
- Step: 2Scale and cut the onion in thin slices. Cut the purjo onion in about 3 cm wide pieces. Scale and cut the parsiljerote in 2 cm large pieces.
- Step: 3Put and cut the meat in the leaf steep slices, there will be about 3 ruads per person. Put them on a cutting board. Bank them out something.
- Step: 4Cut the cheese in as many pieces as you have meat discs. Spice the meat with salt and pepper. Put a cheese piece on each meat disc and roll together.
- Step: 5Put the routes tightly in the clay pot with the hull down. Put on the yellow bulb. Mix tomato puree and wine or water. Pour it over the meat.
- Step: 6Set the pot with lids in the lower part of the cold oven. Put the oven at 250°C. Add the rods 1-1 1/2 hours until the meat is met.
- Step: 7Take out the pot and take off the lid. Put down purjolök and parsiljerot. Put the lid again and set the pot back in the oven another 20 minutes. Feel free to serve the routes with sweet-surf vegetables and berry jelly or raw lingon. Smula over some extra geese.
Näring
| Serving Size | 4serving |
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