Tatar style pies with meat and buckwheat porridge
2020-08-13 / test@t
Shank stuffed with porcini mushrooms
This dish is perfect for a fun festive feast, and for a cozy family Sunday lunch. The combination of juicy meat, aromatic mushrooms and root vegetables will definitely please everyone.
Ingredients
- 1 large or 2 small raw pork shanks
- 3 tbsp. l. dijon mustard
- olive oil
- 2 large onions
- 2 yolks
- 2 h l. Teddy bear
- 1 medium carrot
- 1 bay leaf
- 100 g dried white bends
- 350 g pork neck pulp
- freshly ground black pepper
- 2 parsley roots
- salt
STEP-BY-STEP COOKING RECIPE
Step 1
Put the shank in a saucepan, cover with boiling water, add salt, bay leaf and carrots and parsley roots cut in half. Bring to a boil, remove the foam, cook over low heat for 1 hour and 15 minutes.
Step 2
Soak the mushrooms in warm water for 30 minutes, cook in the same water, 20 minutes, rinse from the sand, chop.
Step 3
Slice the pork neck and turn it through a meat grinder. Finely chop the onion, fry in 1 tbsp. l. oils, 5 min. Add the meat, fry over high heat, breaking the minced meat with a fork, 5–7 minutes.
Step 4
Add mushrooms, fry, stirring occasionally, for another 5 minutes. Season with salt, pepper and cool. Take the shank out of the broth (you won't need it) and carefully remove the bone so that the meat doesn't fall apart.
Step 5
Stuff the shank with minced meat with mushrooms, gently - tamping it inside, level it on top.
Step 6
Whisk the yolks with salt, pepper and mustard. While whisking, add a little oil to make a smooth paste. Coat the shank with mustard paste, place in a heat-resistant dish, bake in an oven preheated to 220 ° C for 20 minutes. Serve with mashed potatoes and sauerkraut.
See more
Tatar style pies with meat and buckwheat porridge
Aspic meat of poultry and pork
Aspic meat and chicken
Lamb roll with turnips and chickpeas
Homemade pork sausage
Aspic from two types of meat
Patties with potatoes and meat
Meatloaf with broccoli, cheese and sun-dried tomatoes
Meatloaf with mushrooms and onions