Steak with stuffing

How to make small steak with stuffing:

Raw materials for making steak with stuffing and stuffing:

225g veal steak, 30g wild mushroom sauce, 25g lean bacon slice (Italy), 50ml dry tomato and perilla juice, 50ml hot potato cake (15cm), 1 seasonal salad, 40ml salad juice, 1 French flavor juice, 25ml vanilla butter juice, 2 bread, 20g split butter, salt to taste, black pepper to taste, 2G lemon chips to blanch, 1 mixed vanilla G, 20 ml olive oil, 20 g British mustard, 20 ml lemon juice, 5 g garlic sauce.

Processing steps of grilled stuffed small steak:

1. Cut the steak into a bag with a knife, about 3cm deep and 4cm long, and fill in a little seasoning and mushroom sauce.

2. Apply a little sauce, pepper, lemon crumbs, vanilla, garlic, oil and mustard on the surface of the meat and soak for 20 minutes.

3. Strip the two sides and make the desired heat.

4. Stir fry the potatoes in another pan, then put them in the middle of the plate, place the calf on the potatoes, carefully drizzle the juice with a spoon, drizzle with vanilla butter and bake over open fire for a little coloring.

5. Put on the bacon and perilla, put on the decoration and ingredients.

Steak with stuffing

1. Cut the steak into a bag with a knife, about 3cm deep and 4cm long, and fill in a little seasoning and mushroom sauce;

2. Coat the meat with a little sauce, pepper, lemon crumbs, vanilla, garlic, oil and mustard, and soak for 20 minutes;

3. According to the requirements, the two sides of it shall be scratched and made into the required heat;

4. Stir fry the potatoes in another pan; then place in the middle of the plate, place the calf on the potatoes, carefully drizzle the juice with a spoon, drizzle with vanilla butter and bake over open fire for a little coloring;

5. Put on the bacon and perilla, put on the decoration and ingredients.

Manufacturing materials

225g veal steak, 30g wild mushroom sauce, 25g lean bacon slices (Italy), 50ml dry tomato and hot perilla juice, 1 potato cake (15cm), 1 seasonal salad, 40ml salad juice, 1 French flavor juice, 25ml vanilla butter juice, 2 breads, 20g yellow oil, salt and black pepper, 2G blanched Lemon crumbs and 1g mixed herbs 20 ml olive oil, 20 g English mustard, 20 ml lemon juice, 5 g garlic sauce.

practice

1. Cut the steak into a bag with a knife, about 3cm deep and 4cm long, and fill in a little seasoning and mushroom sauce;

2. Coat the meat with a little sauce, pepper, lemon crumbs, vanilla, garlic, oil and mustard, and soak for 20 minutes;

3. According to the requirements, the two sides of it shall be scratched and made into the required heat;

4. Stir fry the potatoes in another pan; then place in the middle of the plate, place the calf on the potatoes, carefully drizzle the juice with a spoon, drizzle with vanilla butter and bake over open fire for a little coloring;

5. Put on the bacon and perilla, put on the decoration and ingredients.

Longitude: 104.06573486

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