Recipe for "Pork roulade with mushroom stuffing":
- 1.2-1.5 kg of pulp of pork in one piece (blade or ham)
- 2 tablespoons vegetable oil
- 3 onions
- 3-5 cloves of garlic
- 1 teaspoon sugar
- 250ml dry white wine
- 300 g celery root
- 300 g apples
- 1 teaspoon black peppercorns
- 3 sprigs thyme
- 100 g butter
- 1 tablespoon mustard spoon
- salt to taste
- 1 portion of the mushroom filling (dyuksel)
Number of servings
The complexity of cooking
Birthday, New Year, Easter, Christmas
Step by step recipe for cooking
Flattened the meat for roll, put on a piece of film. Season with salt and pepper, cover with a layer of dyukselya, stepping back from the edge of 3-4 cm. Fold the tight roll, tie with cooking thread pitch of 3 cm.
Onions cut feathers, chop the garlic. Apples clean, cut into 4 pieces, remove core. Celery peel and cut into large chunks of arbitrary shape.
In Dutch oven, heat the oil. Fry roll over high heat until golden brown. Put the meat in a dish, cover with foil.
The vacant place the roasting pan onion, garlic,pepper and thyme. Season with salt and sugar and cook over moderate heat until soft. Add the wine, bring to a boil. Put the meat on the onion and celery, reduce heat, cover the roasting pan and cook for 1.5-2 hours, until tender meat. Approximately 30 min. before the end of cooking, add the apples. If necessary, poured into the brazier hot water.
Transfer the meat to a cutting board, cover with foil and leave it to "rest."
Remove from the broiler celery and applesprocessed in a blender to puree. You can add a bit of stewed onions from the brazier. Stir in mashed potatoes sliced butter and mustard. Season to taste with salt and pepper.
Roll cut into slices. Serve with mashed apples and celery and gherkins.