Lammerullesteg III

Ingredients for Lammerullesteg III

Instructions for Lammerullesteg III

To prepare the Lammerullesteg III recipe, please follow these instructions:

Let the butcher bark the meat and knock it flat.

Rub the meat on the inside with salt and pepper. Put the bread slices in soft in the wine. Pil onion and garlic and chop both fine. Rinse the parsley, shake it dry and chop it roughly. Mix the chopped meat well with the sliced ​​french bread, onion, garlic, parsley, egg and merian. Season with salt and pepper and knead so much rasp in the saucepan that it becomes relatively firm.

Wide the meat on a board and spread the farmer evenly over it. Roll the meat together on the dad and tie it with cotton yarn.

Melt the grease into a small saucepan. Lay the slider on the griddle over the frying pan, pour the melted grease over and put the frying pan in a 200 degree hot oven on the middle rib. The rolling ladder is to roast for 2 hours and during the cooking time it is often poured over with the boiling water and the juice that accumulates in the pan.

When the steps are complete, pack it in foil and tea towels and pull for 5-10 minutes. Meanwhile, the frying pan is boiled with the broth. The cloud is poured into a saucepan and smoothed with corn stew stirred in a little water. Finally, stir the creme fraiche and the sauce is seasoned.

Remove the cotton yarn from the ladder and cut it into thick slices that are placed on a hot dish.

The sauce is served separately.

In addition, small pea potatoes and tomato salad are suitable.

tips:
It is not absolutely necessary to smooth the steep hill. It can be served as it is if you prefer thin skysauce.