Zakład Przetwórstwa Mięsnego
HAŃDEREK Sp. J.
Bank Spółdzielczy w Żywcu:
89 8137 0009 0019 6413 2000 0020,
VIII Wydział Gospodarczy Sądu Rejonowego w Bielsku-Białej.
• 6 beef steaks (can be rost beef)
• row, white sasusages – 30 dag
• heaped spoonfull of freshly grated horseradish
• heaped spoonfull of crumbed, stale wholemeal bread
• a spoon of thick cream
• coarse-grained wheat flour to sprinkle
• 2 dried cep mushrooms hats
• ½ glass of cream
• fat to fry
number of portions – 6
preparation time – 70 minutes
difficulty level – difficult
calorific value – high-calorific
cost – medium expensive
Smash meat gently with a wooden (very important!), pre-wet with cold water mallet, sprinkle with spices and put into a cold place. Take the raw sausage out of the casings, add some horseradish, crumbled bread, cream, spices and make smooth mass. Spread forcemeat evenly, roll portions with cotton thread or fasten carefully with picks (forcemeat cannot drain out during frying). Coat roulades in flour (remove too much flour if it is necessary) and stir until brown. When it is ready put them into a saucepan with a thic bottom. Stir onion in the oil that remained from frying meat and add to the roulades. Pour ½ glass of water, add mashrooms, cover and stew until meat is tender. If necessary add some water during stewing.
Remove thread or picks from tender chops and put them onto a warm platter. Mix sauce with cream and if neccessary add a spoon of flour. Pour sauce over the roulades. The rest of the sauce (liquidize with strainer) pour into the sauceboat. Serve with buckwheat groats and with pickled or low-salt cucumbers.You will find more our recipes on our recipe website and on our Facebook fun page!