Friptura tocata berlineza

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Nu stiu cum sunt altii,dar eu nu raman niciodata in pana de idei.Atate bloguri culinare urmaresc,atatea reviste de gen si carti detin,atata informatie am asimilat in timp,in cat nu stiu ce bucate sa pregatesc mai intai.E greu sa decid,dar saptamana trecuta a venit randul acestei rulade(sau friptura,asa era denumirea ei originala) pe care am servit-o alaturi de niste cartofi copti in cuptor,niste cartofi speciali,pe care ii fac a nu stiu cata oara(reteta am descoperit-o in rev.Good food).

Ing:

1 ceapa-1 onion

2 oua-2 eggs

2 linguri pesmet-2 tablespoons bread crumbs

500 gr carne tocata(eu am folosit de porc,dar data viitoare sa folosesc vita sau pui)-500 gr minced beef or pork or chicken

Amesteci carne cu ceapa tocata marunt,ouale,piper,sare si pesmet.

Mix the meat with the chopped onion,the eggs,pepper,salt and the bread crumbs.

Omogenizezi bine compozitia si o modelezi o rulada alungita .

Stir well and then shape the meat into a long roll.
Invelesti carnea in folie de aluminiu,iar apoi o transferi intr-un vas in care ai pus apa fierbinte,bagi vasul in cuptorul incins,.

Cover the meat with aluminium foil ,and then place it in a baking pan,in which you previously added hot water,put the pan in the preheated oven for 45 min.

In primele 25 de minute se tine carnea la o temperatura de 200 grade,apoi se scoate folia si se mai lasa in cuptor,la o temp.medie pentru inca 20 min,daca in vas a mai ramas apa,aceasta se scurge,iar in loc,adaugam cateva picaturi de ulei.

In the first 25 min keep the meat covered with the foil,but then unwrap it and let the meat stay for another 20 min in the oven,if in the pan remained water after the 25 min passed away,you will have to drain it out and replace it with a few drops of oil .
That is all,enjoy!

Gata!