Cutlet roast with colourful paprika filling
easy
90 mins
90 mins
Ingredients
- 1 kg detached chop
- 1 red and green pepper
- 1 washer Toast
- 1/2 bunch Parsley
- 2 Egg yolk (size M)
- 2 TABLESPOONS grated gouda cheese
- 1-2 TEASPOONS medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1-2 TEASPOONS Paprika pulp
- 4 TABLESPOONS Oil
- 1/2 l clear broth (instant)
- 1 Onion
- 1 (approx. 800 g) Head Savoy cabbage
- 1 collar young carrots
- 7-10 Tbsp grated nutmeg
- 100 g Whipped cream
- 3 TABLESPOONS dark sauce thickener
- 50 g Butter or margarine
- 7-10 Tbsp Kitchen yarn
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the meat, dab dry and cut twice lengthwise with a sharp knife. Halve the peppers. Cut one red and one green half each into very fine cubes. Grind toast finely in the universal chopper. Wash and chop the parsley. Mix the green pepper cubes with half of the toast bread, one egg yolk, parsley, a tablespoon of grated cheese, mustard, a little salt and pepper to a spreadable mixture. Mix the red pepper with the rest of the toast, egg yolk, paprika pulp, cheese, salt and pepper.
- 2
Spread the paprika mixture into the meat pockets. Tie the roast together with kitchen string and rub in salt and pepper from the outside. Put oil into a fat pan and heat up briefly in a preheated oven (electric cooker: 200°/ gas: level 3). Brown the meat in the hot oil all around and continue to fry for about 1 hour. Pour on the stock bit by bit. Cut the remaining peppers into pieces. Peel and halve the onion. Spread both around the roast after half the frying time. Clean, wash and halve the savoy cabbage and cut into narrow slices. Clean, wash and peel the carrots. Cook the vegetables in a pot with a little salted water for 10-15 minutes and drain. Season savoy cabbage with nutmeg and keep warm. Wrap the roast in aluminium foil and let it rest for about 10 minutes. Puree the roast stock and pepper pieces and pass through a sieve.
- 3
Spread both around the roast after half the frying time. Clean, wash and halve the savoy cabbage and cut into narrow slices. Clean, wash and peel the carrots. Cook the vegetables in a pot with a little salted water for 10-15 minutes and drain. Season savoy cabbage with nutmeg and keep warm. Wrap the roast in aluminium foil and let it rest for about 10 minutes. Puree the roast stock and pepper pieces and pass through a sieve. Add cream and bring to the boil. Stir in sauce thickener and bring to the boil again briefly. Season with salt and pepper. Remove kitchen string from the roast. Cut the meat open and arrange on a plate with the vegetables. Foam fat in a pot and pour over the vegetables. Pass sauce extra
- 4
Add cream and bring to the boil. Stir in sauce thickener and bring to the boil again briefly. Season with salt and pepper. Remove kitchen string from the roast. Cut the meat open and arrange on a plate with the vegetables. Foam fat in a pot and pour over the vegetables. Pass sauce extra
- 5
Dotted ceiling: Fraling
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