20.05.2020
25
Recipe information
Cooking:
1 hour 10 min.
Complexity:
Middle
Calorie content:
445.96
Carbohydrates:
16.51
Fats:
29.39
Squirrels:
10.87
Water:
140.6

Ingredients

Title Value
1. Pork tenderloin 1 Kg
2. Champignon 150 Column
3. Bell pepper 1 PC.
4. Butter 30 Column
5. Bulb onions 1 PC.
6. Boiled rice 100 Column
7. Greenery 20 Column
8. Vegetable oil for frying
9. Black pepper taste
10. Salt taste

Cooking

1. Stage

Cut the meat into plates about 1 cm thick. Season with salt and pepper to taste, then beat with a hammer, so salt and pepper penetrate the meat.

1. Stage. Cut the meat into plates about 1 cm thick. Season with salt and pepper to taste, then beat with a hammer, so salt and pepper penetrate the meat.

2. Stage

For the filling, chop the mushrooms, onions and peppers. Sauté them a little in butter. Then add boiled rice and chopped greens, salt, pepper to taste and cook for another 2 minutes.

1. Stage. For the filling, chop the mushrooms, onions and peppers. Sauté them a little in butter. Then add boiled rice and chopped greens, salt, pepper to taste and cook for another 2 minutes.

3. Stage

On each piece of meat, lay out the filling and roll up the roll.

1. Stage. On each piece of meat, lay out the filling and roll up the roll.

4. Stage

Chop off a toothpick so that it does not break up or rewind the thread.

1. Stage. Chop off a toothpick so that it does not break up or rewind the thread.

5. Stage

Sauté the tartars in vegetable oil until golden brown. Then put in a baking pan, add some salted water and cook in the oven at 200 degrees 30 minutes.

1. Stage. Sauté the tartars in vegetable oil until golden brown. Then put in a baking pan, add some salted water and cook in the oven at 200 degrees 30 minutes.

6. Stage

Pull out the toothpicks before serving.

1. Stage. Pull out the toothpicks before serving.

7. Stage

Bon Appetit!!!