STUFFED VEAL STERNUM WITH MUSHROOM MOUSSE
300 g veal sternum
100 g minced veal
100 g button mushrooms
2 cloves garlic
2 teaspoons hot paprika
1 teaspoon thyme
1/2 bunch parsley leaves
2 tablespoons breadcrumbs
- Peel the garlic and crush it in a press. Add thyme and paprika. Rub the sternum on both sides with the prepared mixture and then sprinkle with salt and pepper.
- Chop finely the mushrooms and the onion, then fry them in rapeseed oil. Add chopped parsley and breadcrumbs. Mix with minced meat. Stuff the sternum with the mousse.
- Form a roll and then wrap tightly in aluminium foil. Place in the oven preheated to 170°C and bake for 1 hour. When the meat is done, cut it into pieces and serve with the addition of groats and baked vegetables.