I am not quite sure whether there is an English name for this recipe. When I was young, we often ate it when we visited my grandmother. The literal translation is "blind finch", so I thought a long time we were eating poultry. I was a little surprised to read in Wikipedia recently that the recipe was originally invented in 1952 by a dutch butcher. So lets call it a Belgian/Dutch speciality.
Ingredients for 4 "blind finches":
- 400 grams potatoes
- 200 grams minced beef
- 200 grams beef roulades
- 1 egg
- 1 small onion for the minced beef
- 250 grams of mushrooms
- 2 dl cream
- 1 dl white wine
- 1 tablespoon mustard
- 1 onion
- 1 clove of garlic
- 2 leaves of laurel
- mixed salad
- 1 onion for the salad
- Salad oil and balsamic
- pepper and salt
- A thin rope
- Peel the potatoes and cook them.
- slice the small onion into fine pieces, and mix it together with the egg, salt and pepper with the minced beef.
- Add breadcrumbs until the mixture becomes solid.
- Make four pieces of it, and wrap them into the roulades.
- Tie them together with a rope, so they donÂ´t fall apart when baking.
- Melt butter in a pan, and bake them on all sides.
- Preheat an oven at 180Â°C.
- Let them bake for another 20 minutes in the oven.
- Cut the champignons into large pieces and bake them in the same pan with some butter.
- Slice the big onion and the garlic, and add them to the champignons.
- After a few minutes, add the white wine, laurel, Thymian, pepper and salt and let it cook until the wine is almost completely reduced.
- Add the cream and the mustard and let it simmer on low heat.
- Bake the potatoes in a pan with butter.
- Season the salad with a finely chopped small onion, salad oil, balsamic and pepper.
- Serve everything immediately on a warm plate.
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