Culotte, with mushrooms in cabbage packages, rosti and pebersauce

Ingredients for Culotte, with mushrooms in cabbage packages, rosti and pebersauce

Instructions for Culotte, with mushrooms in cabbage packages, rosti and pebersauce

To prepare the Culotte, with mushrooms in cabbage packages, rosti and pebersauce recipe, please follow these instructions:

Cabbage packages with mushrooms:
Clean mushrooms and chop them roughly. Chop onions and chop them in the butter in a thickened pot. Add the mushrooms and tern of tomato without kernels. Boil the mixture until there is no more liquid. Add creme fraiche and taste with cumin, salt and pepper.

Bring the water to a boil in a large pot, add a little salt. Then remove the stick on the cabbage and loosen the leaves to make them as full as possible. Remove the thick end of the stems of the leaves.

Boil the leaves for 4 minutes and pick them up with a casing. Dip the cabbage leaves in a clean dish and sprinkle salt on the inside of the leaves.

Collect approx. 3 leaves for each cabbage package and advantage the mushroom stew in the middle of the leaves. Close the leaves together into small packages, which may possibly be wrapped with cotton cord.

Put the packets in a large saucepan or sautepande in a layer add white wine and let them steam at low heat for 40 minutes. Add any water if the pot is boiling dry.

Culotting:
Preheat the oven to 175 degrees C. alm. oven. Rid the culotte, rub with salt and pepper. The culotts are baked by high heat on a pan of butter and oil, which is then thrown away.

Place the browned meat on an oven grill with a frying pan underneath and put it in the oven for approx. 40 minutes. Using a roast thermometer, the center temperature is 60 degrees C too much red meat. 62 degrees C for pink and 68 degrees C for low pink for cooked meat.

Then leave the steps uncovered for 20 minutes before cutting. Begin to cut across the thin end. Approximately halfway through, turn the steps and cut the opposite.

Rösti: Peel roast potatoes and potatoes. Then wipe a clean dish on the table and tear the celery and potatoes roughly on a grater. Season with salt and pepper, wait a few minutes, then squeeze the mixture and stir the mixture well together.

Form 12 flat pancakes of potato / celery mix and brush them light brown in duck or oil on a forehead pan. When the roasted eggs are browned, they can be baked on a baking pan and baked at 150 degrees C. Alm. Oven for 10-15 minutes.

Pebersauce: Chop the chalotte onions and let them simmer for a couple of minutes in 1 tablespoon of butter. Add crushed pepper, stir for a minute and then add red wine. Let it boil for half and then add the steak slice from the pan, veal or broth. Cook well through and smooth the sauce with a little maizena stirring in a little cold water or red wine. Season the sauce and season with salt. Whip maybe. A couple of dumps cold butter in to the far end.