John Myers
Contents
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Ingredients
- 5 Discs Roast beef
- 3 Pc. Onions white
- 1 Pc. Red Onion
- 50 g Flour
- 200 ml Rapeseed oil
- 1 kg Forest mushrooms
- 2 bunch Parsley
- 1 pinch Sugar
- Salt
- Pepper
- 300 ml Cremefine
- 1 Pc. Clove of garlic
- 125 g Butter
- 5 Pc. Pretzels old
- 2 Pc. Eggs
- 300 ml Milk warm
- 1,5 tbsp Freshly chopped parsley
Instructions
Pretzel dumplings:
- Remove the salt from the pretzels and let them dry until they are hard (approx. 2 days).
- Cut the pretzels into small pieces and place in a bowl. Put the eggs in the milk. Season with nutmeg.
- Pour egg milk over the pretzels, fold in parsley and onions (sweat a little beforehand). Season with salt and pepper and let steep for 20 minutes.
- Spread out a sheet of aluminum foil, place a sheet of cling film on it and spread the dumpling mixture on it lengthways.
- First wrap the mixture in cling film, then roll up the aluminum foil like a sausage. Twist the ends together tightly.
- As soon as these are cold, fry them in the parsley butter until golden brown.
Mushroom sauce:
- Spread the mushrooms on kitchen paper and let thaw. As soon as they are thawed, fry them in a saucepan with oil with diced onions.
- Simmer for about 5 minutes and then add the Cremefine. Let everything simmer over low heat for about 15 minutes. As soon as it starts to thicken, add coarsely chopped parsley.
- Peel the red and white onions, cut into rings, flour and fry in a saucepan with rapeseed oil.
Roast beef:
- Cut the meat on the edge of the fat and season with salt and pepper on both sides. Then fry medium on both sides.
Nutrition
Serving: 100gCalories: 288kcalCarbohydrates: 3gProtein: 2.5gFat: 30.1g
