Cut the meat into strips about 1 inch thick. Peel and chop the onion. Mortla juniper and rosemary and mix in the honey Fry the onion lightly and then add the meat and fry until it received a surface. Mix the honey and spice mixture and stir. Add about 1 liter of water and wildlife fund. Boil for at least 1 hour - until the meat is tender. Cut apples into wedges and set aside. Fry the chanterelles and season with salt and pepper. When meat is tender and liquid is cooked down, add apples, mushrooms and cream, stir to mix ingredients and cook up some light and possibly red pot and add Colorit for a darker color.
6 Shape the patties of the mixture and let them lie to themselves while making the topping.
Finely chop the shallots and fry with mushrooms and chopped garlic in butter.
Stir together sour cream, egg yolk and parmesan cheese in a bowl and fold in the mushrooms mess.
Mix well and let sit while you cook the steaks a few minutes on each side. Place the steaks in an oven proof form and click on chanterelle mess. Set the mold in the oven at 225 degrees for 5-7 minutes, preferably on the grill the last few minutes. Serve with a good salad and choice of potatoes.
Clean mushrooms, but rinse it. Peel and slice onions. Fry the mushrooms and onion duxelles, ie, without fat in a pan on medium heat until all liquid has disappeared and is almost burnt. Remove from heat and let cool. Peel and boil the potatoes are soft. Squeeze. Add a knob of butter and some salt. Mix half the water with bread crumbs. Let swell for a while. Add the mince, egg yolks, salt, pepper and remaining water + fund and löksvampen. Mix well. Shaping serving steaks. Flip the patties in breadcrumbs. Fry in margarine over medium heat about 2 minutes on each side for fine finish. Place into a greased oven-proof form. Put in oven about 10 minutes.
Serves 4 Ingredients: 600g of prime rib 200 g smoked bacon 1 onion 2 cloves garlic 10 sprigs thyme 5 cups red wine 3 tbsp concentrated veal stock 5 cups water 400 g mushrooms 2 scallions possibly finely chopped chives butter salt and pepper if necessary. corn starch or corn do this: Cut högreven for about 4 cm pieces. [Read On]
Mix ingredients for the steaks, season with salt and pepper. Shape into four patties. Clear and clean the chanterelles, cut into small pieces. Finely chop the garlic. Heat the butter in a skillet. Fry the chanterelles over medium heat for a few minutes. Add the garlic, let it fry for a minute. Pour in the cream and milk and cook up a HAZY consistency. Stir in the jam to the sauce and season with salt and pepper. Heat the butter in a frying pan and fry the patties over medium heat, about 3 minutes on each side. Season well with salt and pepper on the top. Serve patties with mushroom sauce, boiled potatoes and lingonberry jam.