Stuffed beetroot Stroganoff species

Name: Stuffed beetroot Stroganoff species
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Beetroot (about 350 g each); 7-10 Tbsp Salt; 7-10 Tbsp White wine vinegar; 1 kg Potatoes; 500 g Pork escalope; 200 g Mushrooms; 150 g Gherkins; 2 TABLESPOONS Olive oil; 150 ml dry white wine; 200 g Whipped cream; 1-2 TABLESPOONS Cornstarch; 7-10 Tbsp Pepper; 200 ml Milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Marjoram

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Beetroot (about 350 g each)
7-10 Tbsp Salt
7-10 Tbsp White wine vinegar
1 kg Potatoes
500 g Pork escalope
200 g Mushrooms
150 g Gherkins
2 TABLESPOONS Olive oil
150 ml dry white wine
200 g Whipped cream
1-2 TABLESPOONS Cornstarch
7-10 Tbsp Pepper
200 ml Milk
7-10 Tbsp grated nutmeg
7-10 Tbsp Marjoram

Directions

1
Peel the beetroot. Boil up salted water with a dash of vinegar. Cook the beetroot for about 40 minutes. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes. Wash the meat, dab dry and cut into strips.
2
Clean the mushrooms and cut them in half. Cut cucumbers into strips. Heat oil in a large pan. Season meat with salt and fry it for 2-3 minutes while turning it over high heat. Add mushrooms and fry for another 2-3 minutes.
3
Add the cucumbers, deglaze with wine and cream and continue cooking for about 5 minutes. Remove the beetroot and let it cool down briefly. Mix the starch with a little water until smooth, thicken the sauce with it until slightly creamy. Season sauce with salt and pepper.
4
Cut the top off the beetroot. Hollow out the beetroot with a ball cutter or a teaspoon and keep warm. Meanwhile drain and mash the potatoes, add milk. Season the puree with salt, pepper and nutmeg.
5
Stir some of the released flesh into the sauce. Fill the beetroot with the shredded meat, arrange on preheated plates with the remaining shredded meat and the mashed potatoes. Garnish with marjoram.