Preparation technique: the beef sirloin is portioned – one piece per portion. You cut out a small „pocket” and you fill it in with small pieces of pork chop fried in a pan with mushrooms and red wine. You close the „pocket” with toothpicks.
You fry the beef sirloin on each side then you leave it in he oven for 15 minutes at 160 degrees.
The potatoes are peeled, thinly sliced and deep fried in oil.
The mushrooms are chopped, covered in butter with sour cream and salt. You boil the mixture until it thickens, you chop it and then strain it. The result is boiled for another 2 minutes together with the soy sauce. Salt and pepper to taste.
You clean the peppers, thinly slice them and deep fry them.
The Worcestershire sauce is boiled until it goes down to half, you addthe olive oil and boil everything for another 2 minutes.
Green onion is peeled and fried in butter.
How to present it: you put the potatoes in a tower shape on a plate, youadd the beef sirloin, ¼ mushroom sauce (the rest in a small bowl) and you decorate the plate with red pepper, Worcestershire sauce and green onion.
Chicken stew served with polenta
Preparation technique: the chicken is thinly sliced, the onion and the garlic chopped. The chicken is stewed in butter and oil, you add the onion, the garlic and the fresh mushrooms. You let it boil for 5 minutes. You add sour cream, starch, salt and pepper to taste.
You serve it on a plate with polenta and you decorate it.
