The recipe that I share with you in this article is that of a delicious braised meatloaf and mushrooms. You will have it ready for the oven in a few minutes and it is a perfect dinner for those days during the week when we are running around and without time for anything.
This cake is really quick and simple and can be made even easier by using some stewed meat that we have left from a previous dinner and using the puff pastry already prepared and bought in the supermarket. Like any meat filling, this one is also suitable for freezing, so you can make a larger quantity and freeze it to use another day.
This way you will only have to verify that it is completely thawed before using it.
With the amounts of each ingredient indicated in this recipe, you will get 6 individual cakes. I made them in the mini-cocottes to take them directly from the oven to the table and also because I really like the joy that their color imparts.
Other easy-to-make meat recipes >> Beef burger
If you want to make more cakes you will only have to multiply the quantities, for example, if you want to make 12, you will have to double each of the ingredients.
Braised meatloaf and mushrooms
This Braised Mushroom Meatloaf is quick and easy to make but can be made even easier by using some leftover braised meat from a previous dinner and market-bought puff pastry.
- 1/2 kg of meat to braise
- 2 medium onions
- 500 g of arrows
- 250 ml of Port wine
- 2 cubes of beef broth
- Cornstarch (may be needed to help thicken the sauce)
- 2 tablespoons of currant jelly
- 1 package of puff pastry sheets
- A bit of milk
- Cut the stew meat into pieces of about 1 cm.
- Peel and cut the onions into small pieces.
- Cut the mushrooms into slices.
- Put the meat, mushrooms and onions in a saucepan.
- Add the port wine, beef bouillon cubes, and then add enough water to cover the meat and other ingredients.
- Put the casserole over high heat until it starts to boil.
- Lower the heat to medium and simmer for about 30 minutes, until the meat is soft and tender. At this point the sauce should be quite thick. If it is still a little watery, take a couple of tablespoons of the hot liquid and put them in a mug, add a tablespoon of cornstarch, mix well, pour into the saucepan and stir until thickened.
- Put the oven to preheat to a temperature of 200 ° C.
- Add the currant jelly to the saucepan and stir.
- Rectify the salt and if necessary add a little more. I almost never add more because with the one contained in the bouillon cubes, I don't think it's necessary, but I leave that to your personal taste.
- Unroll the puff pastry sheets.
- Cut the puff pastry covers for the cakes according to the mold you are going to use.
- Pour the stewed meat into each of the mini-cocottes or into the mold of your choice.
- Place the puff pastry lid on top of the meat.
- Gently press the edges to adhere to the top of the pans.
- Brush the puff pastry with a little milk.
- Bake for 20 minutes, until the pasta is golden brown.
- Remove from the oven and let them cool for a few minutes before serving.