Wrap au steak de champignons




  • 4 Pieces of  Beef Steak
  • 200 g ( 0,44 lbs) Mushrooms
  • 1 Cup of Broth
  • 2-3 Cloves of Garlic
  • 2 Tablespoons of Bitter Mustard
  • 8 Slices of Bacon
  • 1 Carrot
  • 1/2 Bunch Parsley
  • 2 Green Onions
  • 1 Tablespoon of Tomato Paste
  • 1.5 Tablespoons of Margarine
  • 1/2 Cup of Water
  • 1 Bay Leaf
  • 2 Tablespoons of Olive Oil
  • 1 Tablespoon of Flour
  • 5-6 Shallots
  • Salt, Black Pepper

Finely chop the mushrooms and leave them in the boiled broth for half an hour.

Spread the steak slices on a flat surface.

Crush the garlic and mix it with the mustard and rub it over the meat.

Add the bacon slices.

Chop carrots, parsley and green onions and fry them in margarine.

Add tomato paste and mix.

Add half a glass of water and bay leaf.

Add the mushrooms you have kept in the broth to the pot with their water and cook.

Then remove the laurel.

Reserve some of the mushroom mixture and spread the rest over the steaks.

Roll up the steaks and tie them with kitchen string.

Sprinkle salt and pepper on it.

Dip the steak rolls you prepared in flour and fry them in hot oil.

Place on a flat tray and bake in an oven pre-set to 170 ( 338 ) degrees  for 50 minutes.

Add shallots to the remaining mushroom mixture and cook for 10 minutes.

Take the steak rolls on a serving plate and serve hot with sauce.

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