Meat chop stuffed with buckwheat with dried mushrooms
Cut the meat into thin slices and break down, sprinkle with salt and pepper. Cook the buckwheat. In pan, fry the onion, garlic and grated carrot (onion and garlic finely chopped). To this add pre-soaked dried mushrooms in boiling water (finely chopped), while frying add the cooked grits. Season the stuffing with salt and pepper, must be quite spicy. When laying on slabs of meat stuffing roll, fasten with toothpicks, fry, add to the pot, watered with water and simmer until tender. Season with salt and pepper and toss to taste bay lea and allspice. When the meatballs are tender, remove to a separate vessel. Put the sauce slips and sauté briefly together.
Recipe By: Iwona Czaplicka
pork - chuck steak
oil for frying