Veneste steak with mushroom sauce and broccoli bouquets

Ingredients for Veneste steak with mushroom sauce and broccoli bouquets

Instructions for Veneste steak with mushroom sauce and broccoli bouquets

To prepare the Veneste steak with mushroom sauce and broccoli bouquets recipe, please follow these instructions:

Peel the bacon slices in a little fat, remove from the forehead and put on greasy paper.

The finely chopped onion is wrapped in bacon grease.

When the bulbs are ready add about 100 g of very finely chopped mushrooms, which are shaken to the wet when they are evaporated.

Onions and mushrooms are taken from the forehead, bacon is crumbly crumbled and all of it comes to a father-like texture.

The 4 vein stews are brushed with a little dijon mustard, not too much as it otherwise tastes very strongly and seasoned with salt and pepper and about 1 tbsp. Of the filling is distributed. Then the steaks are rolled together and tied with wire.

The rolls are browned on all sides and fry about 8-10 minutes depending on size until they are almost finished, after which they are removed and laid loose.

While the rolls fry, clean the remaining mushrooms and cut in not too fine slices. These are shaken in the fat on the forehead.

When the mushrooms have begun to dispense, add red wine which reduces to about 1 dl.

Broth added (possibly dice), the boil boils to about half and add salt, pepper and possibly. A little dijon soup after taste. Make sure the mustard is not too dominant and specially apply salt with salt in broth.

The whipped cream is added and the sauce is leveled. SVAG HEAT, otherwise you risk it separating. The taste may be adjusted with additional salt and pepper, but mustard must not be present at present, as the sauce may otherwise separate.

When the sauce is ready, the rolls come in and warm with for about a couple of minutes along with the clouds that have escaped from the rollers while they have gathered.

Broccoli is cut into bouquets as desired and blanched easily in lightly salted boiling water. It is important that they do not get too much as they easily become slippery.

Served with new potatoes and broccoli. The right is good as a guest theme, and accessories can be easily varied, for example. Carrots, oven-fried tomatoes, sugar peas, and many other vegetables can easily be used instead of or with broccoli as an accessory.

tips:
Venøsteaks is thin (2-3 mm) slices of beef clove cut across the lump.