Beefsteak minced beef with mushrooms, carrots and herbs

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly, cover and cook in plenty of boiling water for about 20 minutes. Cut rolls into fine pieces, pour 150 ml of warm water over them and let them swell. Peel, wash and thinly slice the carrots. Clean, clean and slice the mushrooms. Heat 1 tablespoon of oil in a frying pan, fry the vegetables one after the other for about 3 minutes and remove

2. 2

   Wash the herbs, shake dry and chop finely. Peel onion and garlic and cut into fine cubes. Knead minced meat, onion, garlic, egg, soaked roll, approx. 2 tbsp. chopped herbs, mustard and tomato paste. Season with salt and pepper

3. 3

   Place 2 pieces of foil on the work surface (40 x 40 cm) and spread the chopped dough on top to form a square (approx. 30 x 30 cm). Spread the vegetables on the minced mass lengthwise in the middle. Use the foil to roll up into a roll and press the dough well together. Place the roll on a greased pan of the oven lined with baking paper. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 hour

4. 4

   Drain the potatoes, rinse under cold water and peel the skin. Cut the potatoes into slices while still hot. Clean and wash spring onions and cut into fine rings. Bring stock, vinegar, 1/2 tsp salt and a little pepper to the boil briefly. Add the spring onions and 1 tbsp. oil to the potato slices and mix well. Cover and let it simmer for about 30 minutes. Clean and wash the radishes, cut them into thin slices and mix them with the potato salad

5. 5

   Remove the roast and let it rest for a short time. Spread the herbs on a large board or plate and roll the roast in it. Cut the roast into slices and add the potato salad

Nutrition Facts

KCAL
340 kcal

CARBS
23 g

FATS
12 g

PROTEINS
33 g