Classic, Silesian slips are a dish that has been guests on Polish tables for years during Sunday dinners and celebrations. They are prepared from beef, packing bacon, onions, pickled cucumbers and mustard. Everything is suffocating in an aromatic sauce. Although they taste delicious, their preparation is really time consuming.
That’s why A delicious alternative was created – minced meat slips. They are made much faster and the effect still remains excellent. All you have to do is form the meatballs and stuff them with cucumber, mustard and bacon, then wrap and cook. Thanks to this, a dish is created that retains the character of classic slopes, but does not require long hours in the kitchen.
Ingredients:
- 750 g of minced meat from beef,
- 250 ml of beef broth,
- 100 ml of dry red wine,
- 50 g of Dijon mustard,
- a teaspoon of salt,
- 1/2 teaspoon of black pepper,
- 4 pickled cucumbers,
- 8 slices of bacon,
- 3 onions,
- 3 cloves of garlic,
- a spoon of wheat flour,
- a spoon of butter,
- a teaspoon of dried marjoram,
- 1/2 teaspoon of salt,
- 1/2 teaspoon of black pepper.
Method of performance:
Finely chop two onions and two cloves of garlic.
Heat the oil in a frying pan. Add the onion and fry to vitrify, then add chopped garlic, marjoram, salt and pepper. Fry for the next 2 minutes and set aside.
Cut the cucumbers into quarters.
Mix the beef with salt and pepper. Take a big hand and flatten it flat on your hand. Brush it with a thin layer of mustard. Lold the slices of bacon, a piece of cucumber and a spoonful of fried onions.
Collapse minced meat and stick it so that the stuffing does not fly out. Form the rolls.
Heat the butter in a frying pan and put the slips of minced meat to hot fat. Fry until browned on all sides. Remove and put aside.
Fry the chopped last onion and a clove of garlic in the same pan. Sprinkle the whole with flour and mix well. Pour the broth and red wine, scraping all pieces from the bottom of the pan.
Put the slips in the sauce. Cover them and cook on low heat for about an hour until the meat is soft.
Serve the slips hot, preferably with a starchy and light salad.
Source: NowowoPuje.pl
