Okserulle with filling, buttered potatoes and seasonal vegetables

Ingredients for Okserulle with filling, buttered potatoes and seasonal vegetables

Instructions for Okserulle with filling, buttered potatoes and seasonal vegetables

To prepare the Okserulle with filling, buttered potatoes and seasonal vegetables recipe, please follow these instructions:

Onions and mushrooms are chopped well. Timian and a little finely chopped parsley are mixed in and swirled on the forehead.

Place the filling on the beef slices and brown on the forehead.

The potatoes are boiled and pilled.

Calf Fung Mix: (1/2 dl conc. Calve fund, 1l.water)

Add finely chopped parsley, onion and garlic added.

Then add cream and season with salt and pepper.

When the meat is browned, the oxen rolls are put into the calf and it will simmer for approx. 30 min.

The potatoes and chestnuts are buttered on the forehead.

The carrots are steamed.