Oven-stewed hamburgerryg on herb bottom

Ingredients for Oven-stewed hamburgerryg on herb bottom

Instructions for Oven-stewed hamburgerryg on herb bottom

To prepare the Oven-stewed hamburgerryg on herb bottom recipe, please follow these instructions:

Hamburgerryggen boils in water without salt for approx. 15 minutes and then taken up. The herbs are cut a little rough. You have to take the amount a little by chance, but there must be plenty - it does not matter when the court is ready. Mix the herbs in a dish with a little salt and crushed pepper and put them in an ovenproof dish of appropriate size. The hamburger rye is rubbed with a thin layer of light Dijon mustard and put on the herbs. Spread plenty of basil leaves over the herbs and benefit approx. 80 g butter in small lumps on the leaves. The dish is put in a hot oven at 200 degrees. Sprinkle the hamburger rye diligently with red wine. After 50 minutes pour the liquid into a saucepan, allow the fat to collect and dry the flour. Let it stand a little, put the pot on the flare and whip the flour. Sprinkle with cream and red wine. Boil the sauce well. Season with salt and pepper, if desired. A little more red wine. But they make the sauce, screw the oven up to 250 degrees. The hamburger rye is sprinkled with sugar after it is glazed.

Serving: The hamburger rye is cut into thin slices and placed over the herbs. Serve rye bread and Dijon mustard for. Cheese will be appropriate to serve after this dish.