Ingredients for - Pork brisket stuffed with pancakes and mushrooms
How to cook deliciously - Pork brisket stuffed with pancakes and mushrooms
1. Stage
Mix all the ingredients for the pancakes and make the batter. Fry the pancakes. Cut boiled porcini mushrooms and onions into sticks, grate carrots on a coarse grater. Fry, starting with onions, add carrots, then mushrooms for 10 minutes. Salt, pepper - to taste. Let cool, beat a raw egg, add the greens and mix well. Stuff the pancakes, roll them into a tube.
2. Stage
Wash the meat, dry it, clean off the veins and membranes. Make a deep cut in the thickness of the meat in front of the rib plates, but not through. Rub the outside and inside with salt, a mixture of peppers and mustard.
3. Stage
Stuff the pancakes with the prepared pancakes (you can cut them all together, or you can slice them. I cut each pancake into three pieces). Pinch the edges of the pocket with toothpicks.
4. Stage
Bake in a preheated 160-180 degrees oven at the rate of 1 kg - 1 hour.
5. Stage
Remove toothpicks from cooked meat and cut into 1.5-2 cm slices.
6. Stage
Serve with garnish.
