Puff pastry

Puff pastry


— 0.5 kg of pork meat
— vegetable oil
— Spices
— 2 onions
— 1 carrot
— 5 potatoes
— 150 g of champignons

Preparation Puff pastry:

A good second course with meat and mushrooms. Serve better in the dishes that were prepared.

We cut the meat into large pieces. The meat must be marinated. You can choose your favorite marinade. Marinate 12 hours.

Fry the meat to ruddy on 4 tablespoons of vegetable oil.

2 onions cut into a quarter rings. 1 long carrot is consumed on the grater.

Clean up 5-6 pcs. Potatoes and cut it into slices as for deep-frying, but thinner.

At the bottom of the baking tray lay onions, then carrots. Then lay half the potatoes. We will salivate and pepper and sprinkle with dry basil.

150-200 g of champignons shall be cut into slices and laid out on potatoes.

Top of mushrooms — potatoes. Solim, pepper and season with basil.

Put the meat on the potatoes. Take 150 ml of the finished broth or brew the broth cubes and mix with the fat in which the meat was roasted and water the roast.

We wrap all in two layers of foil and put in the oven for 1 hour at a temperature of 200 degrees.

If we want the roast to slightly blush from above, cut the foil and put it in the oven for another 10-15 minutes. Finished roast sprinkled with chopped herbs.

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