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Pork roll with mushrooms at Crook-Pot

Pork roll with mushrooms at Crook-Pot

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Take a 1 kg piece of meat. washed, dried with kitchen towels.

Slice the meatball as thin as possible.

Put the herbs, salt, pepper and a tablespoon of olive oil in a bowl.

Mix all the ingredients and massage the meatballs with them.

Let the meatball cool for 30-40 minutes to penetrate the flavors well.

While the meat is resting, prepare the filling.

.Chopped, washed onions finely chop.

Heat the remaining oil in a pan

Leave the onion until it becomes glassy.

Washed, wiped and finely chopped mushrooms are added over the onion.

Boil until the juice drops.

Turn off the heat and add the egg and finely chopped parsley.

Leave the composition to cool.

Remove the meatball, put it on the shredder.

Divide the meat in half.

Put half of the mushroom composition.

Spread the filling over the entire surface of the piece of meat.

Roll the meat and tie it tightly with kitchen thread.

Put the meat rolls in the Crook Pot.

Add the wine.

Set to High program and cook for 3 hours.

After 3 hours, unplug the appliance.

Remove the dish and put it in the preheated oven at 170 degrees to brown nicely.

Serve with or without garnish.

The meat roll with mushrooms is a decorative and very delicious appetizer. First slice the meat into slices of about 1 cm. Peel a squash, grate it and put it in a plastic wrap. The slice obtained must be of the right size so that it can be twisted together with the filling without it flowing out: approximately 15 x 20 cm.

Prepare the filling for the appetizer.
Fry the chopped onion in oil until soft, then add the mushrooms. Let it boil together until all the juice left by the mushrooms decreases.
Add salt, pepper, as desired, then add the cumin, chopped parsley and breadcrumbs, mixing well. Remove from the heat, add the cheese and let the flavors combine.
The capsicum is baked and cleaned, then cut into 1 cm wide strands along the pepper. I also baked a bell pepper for color, but it seemed to be too much filling and I never used it.

I placed each slice of meat on a kitchen bottom and placed the mushroom filling on top, spreading it evenly on the surface of the slice. Then I placed strands of capsicum.
I turned the end of the slice of meat over the filling and then rolled it to the end. I thus obtained a roll which I fixed with a cotton thread tie so that it would not fall apart, proceeding in the same way with all the slices of meat.
At the end, I placed the meat rolls with mushrooms in a heat-resistant glass bowl and added half a cup of water covering the bowl with its lid and putting it in the oven. After about 30 minutes I turned the rolls and, preparing in advance an emulsion with olive oil and paprika, I greased them on the outer surface and then sprinkled sesame seeds.
I put them in the oven for another 30 minutes but without a lid, in order to brown them nicely.

When the meat rolls with mushrooms were ready, I placed them on a plate with a garnish of peasant potatoes.

A tasty and filling meal, the taste of the meat being a little blurred by the aromatic filling, slightly spicy due to the cumin, but in no case dry or bland. Together with a black girl she had a perfect taste.

Cut the meat (make a blanket), sprinkle with salt, then roll it and leave it to rest.

Chop the onion and garlic and fry in sunflower oil.

Add the mushrooms. The juice left by the mushrooms, pour it into a bowl, fry the mushrooms further (a few minutes). Then chop with a blender. Prepare the dish.

Mushroom paste, spread on the meat blanket, put slices of cheese on top, sprinkle with grated cheese, parsley leaves.

Salt and pepper, then roll (I caught three toothpicks so they don't fall apart).

Grease the roll with concentrated tomato paste.

Put a little oil in the bowl, place the roll. Then cut pieces of carrot, onion, garlic, greens and a few mushrooms.

Add a cup of water, cover with the lid of the pot and bake for 50 minutes. When it is almost ready, pour the bowl with the mushroom juice and leave it in the oven (without lid) for about 25-30 minutes.

The roll is sprinkled from time to time with the sauce from the tray.
Serve with different garnishes: mashed potatoes, rice pilaf, to which sauce is added.

Pork roll

1. Wash the muscle and line it with a towel to dry. Cut into a thin slice of meat, 1-1.5 cm, which can be rolled. Beat the schnitzels a little with a hammer and season.

2. Cut the chicken breast into strips, which are fried in a pan with a little oil. Sprinkle with a pinch of salt and pepper and set aside.

3. Clean the mushrooms, wash and boil in salted water for 5-6 minutes. In a bowl, beat the eggs, add the green onions and chopped hot pepper, salt and diced mushrooms. Pour into a hot pan with a tablespoon of oil and fry over medium heat.

4. Place the omelet on the slice of meat, and place the strips of breast wrapped in bacon in the middle. Roll the meat, tie it with string, grease it with oil and place it in a baking tray. Add 100 ml of water and bake in a hot oven at the right heat for 30 minutes. 5 minutes before it is ready, untie the threads and sprinkle the steak with the sauce from the pan.

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Preparation for the meat meatball recipe

The oven is preheated to 180 degrees Celsius.

Finely chop the onion, beat the egg as for the omelet, put the cheese on the small grater and crush the garlic.

Take a large bowl and put the minced beef, grated cheese, breadcrumbs, crushed garlic, finely chopped onion, beaten egg and orchid sauce.

Season with oregano, thyme, basil, salt and pepper and mix well by hand. Knead the composition until the ingredients are evenly spread through it.

Beef is good to have a low fat content because when heated it comes out. It is ideal to use chopped antricot or a beef neck.

It is also not good to be completely fat-free because it helps not to overcook the meat. If it has no fat at all, add another 50 ml of milk to the composition.

Take a cake tray and put the composition in a single layer. Press well and level with a spoon.

Tip: to make it easier to remove from the tray, it can be lined with baking paper and then with aluminum foil.

Meatloaf glaze - meat roll

The ketchup is mixed with the sugar and the orchid sauce until it becomes a homogeneous composition. Spread on top of the meat with a spoon or kitchen brush.

after this step you can put it in the fridge and cook it the next day or even in the freezer with the tray (but it must be covered) and keep it for a longer period. It must reach room temperature before cooking.

Keep in the oven for 50 minutes and after removing, let it cool for 10 minutes before cutting.

The recipe and the photos belong to Maria Pintean and she participates with this recipe in the Great Winter Contest 2019: cook and win

Pork roll with mushrooms

1. Wash the meat, let it drain, then cut it lengthwise so as to obtain a slice of meat that can be rolled. Beat the schnitzels a little with a hammer, then season and set aside. Beat the eggs, add the grated cheese, then salt, pepper and fry in a little oil, just like an omelet. Separately, mix the mushrooms with the garlic and fry in a little oil over low heat. Heat the oven.

2. Place the slices of smoked ham, omelette and mushrooms evenly on the slice of meat, then roll and tie with a spiral string. Place in a pan with a little oil. Sprinkle with salt, pepper, rosemary, grease with oil and sprinkle with white wine.

3. Put in the oven and bake for about an hour, and before it is ready, cut the string and remove. Cut into slices and serve hot, garnished with mushrooms and green parsley.

How to make appetizer roll with mushrooms and cheese old recipe?

How to make a fluffy sheet for appetizer roll?

I weighed my ingredients and set off Bechamel sauce & # 8211 recipe here But using the quantities in the box above (we make a thicker sauce with less milk).

In short: in a non-stick pan I melted (over low heat) the butter with the flour and salt. I waited for it to sizzle a bit (without browning!) And I gradually started pouring the cold milk. With cold milk it comes out better than with warm milk, meaning it does not form lumps so easily.

I mixed vigorously with a wooden spoon after each round of milk added. If lumps form, they must be loosened. If you can't get rid of them, then strain the sauce through the sieve and you're done!

The white sauce should be boiled for 2-3 minutes on low heat. The flour from it will also be cooked in the oven. I got a thicker, smooth and shiny Bechamel sauce, without lumps.

I pulled the pan aside and let the sauce cool for 15 minutes. I mixed it 2-3 times in it (every 5 minutes) so as not to make pojghita on the surface. You can also cover it with plastic wrap applied directly on its surface.

I turned on the oven at 200 C with ventilation (high level for gas). It must be very hot when we put the baking sheet!

I separated the eggs. I added the yolks in the slightly cooled white sauce, mixing well. If the sauce is hot, the yolks will coagulate, they will form a buttercup!

I seasoned the sauce with salt and freshly ground pepper. You can also put a little grated nutmeg, if you like. I didn't put grated cheese on the counter because it makes it rubbery, gummy.

Separately I beat the egg whites with a pinch of salt. The foam must be strong, dense.

I added 1/3 of the foam over the white sauce and mixed vigorously with a wooden spoon.

The rest of the egg whites are incorporated with a spatula, with delicate movements from top to bottom (do not mix!). It will give the airy texture of this appetizer roll top. We need to get a fluffy, fine composition.

How to bake the appetizer roll top?

In the 30 x 40 cm tray I put a baking paper. The baking paper must also climb on the walls of the tray by at least 2 cm (so we don't just cut it enough to cover its bottom). I overturned the composition and leveled it slightly with a spatula.

I immediately put the tray in the oven well heated to 200 C (with ventilation) and I baked the top for 20 minutes. We do not open the oven door in the first 15 minutes! If the oven does not bake evenly, you can turn the tray over after 15 minutes.

The roll sheet grew nicely and browned. It smells extraordinarily good in the kitchen, as if I were baking eclairs and choux a la creme (recipe here).

I immediately pulled the sheet from the tray, along with the baking paper. I let it cool for a few minutes. Then I started to roll it (on the long side), wrapping it with paper. In the old days, when there was no baking paper, the roll was baked in a tray greased with butter and lined with flour, it was poured hot on a clean kitchen towel and rolled in it.

I moved the rolled top on a kitchen rack and left it until it cooled completely.


Foodblogger at Savori Urbane. #savoriurbane

Mushroom drob & # 8211 the simplest recipe

The mushroom stew is a simple and extremely tasty dish, which our mother used to make for us when we tried to eliminate various foods such as sausages from our daily menu. It is not difficult to do at all and will surely please the whole family.

Peel a squash, grate it and boil it. Meanwhile, chop the onion and put it in the pan to harden, along with a pinch of salt. Add the boiled mushrooms, which must be cut into slices, and cook together. Leave to cool.

After the mushrooms and onions have cooled, add the eggs and mix well. Then, gradually and stirring constantly, add the five tablespoons of flour. Season with salt and pepper.

The resulting composition is put in a baking dish (I use cake or cake) which you lined with baking paper.

Bake at 180 degrees for one hour and 20 minutes.

Careful! You need to check the toothpick with a toothpick to make sure it is baked. Usually, the baking time varies from one oven to another.

Baked pork tenderloin roll or slow cooker & # 8211 tender steak recipe

Baked pork tenderloin roll or slow cooker & # 8211 tender steak recipe. How to make a spicy and slowly cooked pork roll? Hot or cold steak with reddish, crispy crust and tender meat. Pork tenderloin.

I prepared this pork roll for the Christmas meal and for the appetizer platters from the following days. I cook pork tenderloin quite often, especially in the oven but also in the slow cooker (crock pot). It is a fatter meat and, implicitly, extremely tender. From it you can make this well-seasoned roll that can be served both hot and cold & # 8211 on appetizer trays or slices of bread. Pork roll sandwiches are great! We like to season them with freshly grated horseradish or vinegar.

You will see below that the pork tenderloin steak can be cooked in a slow cooker or baked in the oven. In both cases we are talking about slow cooking at low temperatures.

From the quantities below it results approx. 10 slices of pork tenderloin roll.

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