Ingredients
Beef Undercut-100 gm
Chinese cabbage-25 gm
Carrot 10-gm
Chopped garlic-10 gm
Sliced Button mushroom-20 gm
Onions chopped- 1 cup
Roasted thin semiya
- 10 gm
Black pepper powder-1 tbsp
Salt as required
Red wine-5 tbsp
Butter-5 tbsp
Boiled potatos-2
Egg for Coating
Baby carrot-1
Leeks-1
Method
Boil the beef undercut with mushroom, black pepper, bay leaves, red wine and salt in a closed cooking vessel. Once cooked sprinkle salt and pepper powder and coat it with egg .Encrust it with roasted semiya. Deep fry. Keep the remaining sauce in the vessel as accompaniment
For cabbage cake
Heat butter; add chopped onions and sauté well till brown. Add chopped garlic, Chinese cabbage, diced carrot and sliced mushrooms. Cook for 10 minutes on slow fire. Add mashed potato to the above and season with black pepper powder and salt. Blanch baby carrot and sauté with butter along with leeks. Keep aside as accompaniment
Plate with the cabbage cake. Place the beef in the side accompaniments as garnish with red wine sauce.
