Meatloaf with Mushrooms and Scrambled Eggs

Meatloaf with Mushrooms and Scrambled Eggs – recipe with photo, belarusian cuisine
rating: 4
wotes: 1

Cooking time: 1 h 30 minutes

Difficulty: Medium recipe

Recipe yield: 4-6 serving

Belarusian Food Recipes

Meatloaf with Mushrooms and Scrambled Eggs – At first glance, the recipe is complicated, but this is one of the simplest recipes. The roll is very tasty, very bright, it will become the king of your holiday table.

Meatloaf with Mushrooms and Scrambled Eggs Ingredients

Meatloaf with Mushrooms and Scrambled Eggs Recipe

Omelet with mushrooms

The recipe for meatloaf with mushrooms and scrambled eggs is very simple. Cut the mushrooms not very finely, put in a pan and simmer over low heat until the liquid has completely evaporated. After pour in a small amount of vegetable oil. Lightly beat the eggs with cream, pour over the mushrooms with this mixture, salt and cook like an omelet.

Preparation of products for the roll

Finely chop the brisket, remove the seeds from the sweet pepper and chop finely. Finely chop the garlic and nuts. In a bowl, mix the brisket, sweet pepper, garlic, nuts, add half the gelatin, salt, pepper, add the basil and mix well.

Plast of beef

Cut the meat into a layer, if one layer does not work out, it’s not scary, you can lay out the pieces overlapping. The thickness of the meat layer is approximately 1.5 cm. The meat must be beaten well on both sides to a thickness of 1 cm and transferred to cling film. Salt and pepper the prepared layer of meat, sprinkle with the remaining gelatin.

Roll of beef in a film

A cooled roll with mushrooms is laid out on the meat, and on top is a mixture of brisket, pepper and nuts. Roll the plastic into a roll and wrap in cling film. Wrap in several layers and from the ends too. It should be an airtight cocoon. Place the roll in a plastic bag and wrap with tape so that there is no air inside.

Beef roll with scrambled eggs

Put the roll prepared in this way in hot water and put on medium heat. Cook the roll at a medium boil for 2-2.5 hours, periodically adding water if necessary and turning over. Remove the finished roll from the water, without unfolding, cool and transfer to the refrigerator for 5-6 hours, until the jelly is completely solidified. Only after that unfold roll, transfer to a dish and serve sliced.

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