Voivode scallop

Name: Voivode scallop - Ludmila A.
Ingredients: 1 kg beef salt; pepper 100 g white flour oil for frying 400 g canned champignon mushrooms 50 g butter 1 bunch of fresh parsley 3 green garlic stalks salt pepper 200 g sliced Emmental cheese

Meat - Voivode scallop by Ludmila A. - Recipia

The princely scallop is a simple way to prepare beef, especially when you want to achieve tender portions with mushrooms in the middle and golden cheese on top. The meat is sliced thin, pounded well, and quickly browned in a pan, then finished in the oven along with mushrooms, tomatoes, and cheese. In this recipe, the mushrooms are seasoned with parsley and green garlic, while sage flowers add a subtle touch. The dish can be served hot with a side, but it is also delicious cold in a sandwich. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking and baking time: not specified; the meat is briefly fried, then the dish is kept in the oven until the cheese begins to brown Servings: the number depends on the thickness and size of the meat slices Difficulty: easy to medium Recipe type: baked beef scallop with mushrooms, cheese, and tomatoes Ingredients 1 kg beef Salt Pepper 100 g white flour Oil for frying 400 g canned champignon mushrooms, well-drained 50 g butter 1 bunch of fresh parsley 3 stalks of green garlic 200 g sliced Emmental cheese Sage flowers Tomatoes, for topping The meat can be served with your preferred side. In the original recipe, new boiled potatoes were used, which were then baked in the same dish with parmesan. The quantity of potatoes and parmesan is not specified. Preparation method 1. Prepare the meat slices Cut the beef into slices. If the slices are thicker, pound them well until they become thinner and more uniform. Before frying, lightly score each slice with the tip of a knife. You don't need to cut deeply. These small slits help the slice stay flat in the pan and not curl or oval out during frying. Season the meat with salt and pepper on both sides. 2. Dredge the meat in flour and brown it Place the flour on a plate and dredge each slice of meat in it. Shake off the excess so that only a thin layer remains. Heat the oil in a pan and fry the slices on both sides. Don't hold them too long. A few moments are enough until the meat starts to turn slightly brown on the outside. The scallops will continue to cook in the oven, so they don't need to be fully cooked in the pan. Remove the slices to a plate and continue until all the meat is done. 3. Prepare the mushrooms Thoroughly drain the canned champignon mushrooms. Put the butter in a pan and let it melt, then add the mushrooms. Sauté them until they are heated through and slightly browned. Season with salt and pepper. Finally, add the chopped fresh parsley and finely chopped green garlic. Stir and remove the pan from the heat. It is important for the mushrooms to be drained before they go into the pan. If they have too much liquid, the filling will be more watery and will not sit well on the meat. 4. Assemble the princely scallop Line a baking dish with parchment paper and arrange the meat slices in a single layer. On each slice, place a spoonful of the mushroom mixture. Top with a slice of Emmental cheese, then a slice of tomato. In the original recipe, cherry tomatoes were used. Finally, sprinkle with sage flowers. If you want to prepare the side in the same dish, you can add the already boiled new potatoes sprinkled with parmesan, as served in the original recipe. The quantities for this side are not specified in the source. 5. Bake the dish Place the dish in the oven and leave the scallops until the cheese begins to brown. The original recipe does not specify the oven temperature or the exact duration, so keep an eye on the appearance of the cheese and tomatoes. When the top is lightly browned, remove the dish and serve the dish hot, alongside your chosen side. Why I make this recipe often It is a practical recipe when you have beef and want to transform it into a richer dish without preparing multiple separate dishes. The mushrooms, cheese, and tomatoes go directly on top of the meat, and if you add the potatoes in the same dish, you save time and dishes. I also like it because it can be served in two ways. Hot, it is suitable for lunch or dinner, and cold it can be placed in a sandwich. The green garlic subtly changes the flavor of the mushrooms without overpowering the meat. Tips and variations Tips Pound the meat as evenly as possible. Thin, uniformly thick slices fry more easily and lay well in the dish. Don't skip the light scoring of the meat. It’s a small step, but it helps the slices not to curl in the pan. Shake off the flour well before frying. Excess flour can remain in the oil and create an uneven crust. The mushrooms must be drained before sautéing. Otherwise, they will release water over the meat and make assembly more difficult. Fry the meat only until it starts to brown. The finishing is done in the oven, under the cheese and tomatoes. Substitutions Canned champignon mushrooms can be replaced with fresh mushrooms if available. However, they need to be cleaned and cooked before being placed on the meat. Instead of green garlic, very finely chopped garlic can be used, but the original recipe is built around the combination of mushrooms, parsley, and green garlic, so a large amount is not needed. Variations Cherry tomatoes can be used whole or sliced, depending on their size. In the original recipe, slices of tomato were placed over the cheese. Sage flowers are optional in a practical sense, being an addition used for flavor and appearance in the presented version. The dish can also be made without them, keeping the rest of the steps. For a heartier meal, boiled new potatoes can be placed in the dish next to the meat and sprinkled with parmesan. This way, the side and the scallop bake together. Serving ideas Serve the scallop immediately after removing it from the oven, with baked new potatoes and parmesan if you chose that side. You can also use your preferred side, as the recipe does not impose a specific one. The dish can also be served cold in a sandwich after it has completely cooled. Frequently asked questions 1. Can I use another type of meat? The recipe is designed for beef. The source does not specify another meat as a substitute, and cooking times may vary depending on the type and thickness. 2. Why does the meat need to be scored? Lightly scoring with the tip of a knife helps the slice stay flat during frying. Without this step, the meat can curl and take on an oval shape. 3. Can I put the raw mushrooms directly on the meat? In this recipe, the mushrooms are first sautéed in butter, then seasoned with parsley and green garlic. It is best to keep this step, especially if you are using canned mushrooms that need to be heated and drained. 4. When is the scallop ready? It is ready when the cheese on top starts to brown. The meat has already been fried in the pan, and the baking serves to heat and bind all the ingredients. Nutritional values The values below are estimates and may not be exact, as the recipe does not specify the number of servings, the amount of oil absorbed by the meat, the amount of tomatoes, or the weight of the side. For an estimated portion calculated from the dish without potatoes and parmesan, divided into 4 servings, the estimate is: Calories: approximately 650–750 kcal Protein: approximately 55–65 g Fat: approximately 35–45 g Carbohydrates: approximately 20–30 g Most of the protein comes from the beef and cheese. The fats mainly come from butter, oil, and Emmental, while the flour contributes to the carbohydrate content. If you add potatoes and parmesan, the energy value of the portion increases. Storage and reheating The scallop can be stored in the refrigerator in a covered container, but it is best fresh when the cheese is still browned and the topping has not softened. For reheating, place the portions in the oven until heated through. Reheating in the oven preserves the texture of the cheese better than quick heating, but the dish can become drier if kept too long. It can also be eaten cold, including in a sandwich, as presented in the original recipe.

Voivode scallop

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