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- Ingredients
- Recipe
- Eggs2 unit(s)
- Oil1 cup
- Wheat flour2/5 cup
- Milk1 cup
- Salt1 coffee spoon
- Baking powder1 tablespoon
- Beef Fillet300 g
- Onion1 unit(s)
- Garlic2 unit(s)
- Tomato2 unit(s)
- Green smell1 to taste
- Mozzarella cheese200 g
- Oregano1 to taste
- Straw Potato1 to taste
- Sour cream1/2 unit(s)
- Salt to taste
- Black pepper to taste
- Let's start with stuffing! In a well heated pan, add a thread of oil and add the fillet seasoned with salt and pepper, and let it seal well.
- Then add the onion and garlic and stir until well mixed then add the tomato cut into tubes.
- Wait a little while and mix the cream well and adjust the salt (you can use other spices that you like too) reserve.
- Pre heat the oven to 200 degrees. In a blender, beat the eggs, oil, milk, wheat flour and salt until smooth.
- Mix the baking powder with a silicone or wooden spoon (aluminum interferes with the growth) and set aside.
- In a well-greased medium roast, add half of the dough. Put the stuffing on top and then the mozzarella (next time I'll put catupiry should be divine) and then the rest of the dough.
- I sprinkled Oregano and potato straw (the very thin one) and baked for about 30 minutes. Stick a toothpick to be sure. Enjoy your food.
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