Composition / ingredients
Step-by-step cooking
Step 1:
How to make a brizole from minced meat in the oven? Prepare the necessary products. Take a ripe tomato, but not overripe, so that during the cutting process the pieces retain their shape and do not give a lot of juice. Minced meat can be supplemented with any spices to taste.
Step 2:
Pre-peeled onion grate on a fine grater. Put the onion to the minced meat, add salt, add ground black pepper. Mix well.
Step 3:
Wash the tomato, dry it. Cut the tomato into small cubes.
Step 4:
Grate the hard cheese on a coarse or fine grater.
Step 5:
In a small bowl, beat the egg with 1 tablespoon of milk until smooth, add a little salt.
Step 6:
Grease the frying pan with vegetable oil, heat it up. Pour the omelet mixture into the pan. Fry the egg pancake on moderate heat for only 8c on one side. The bottom of the pancake should be ruddy and the top should be well grasped.
Step 7:
Remove the pancake from the pan onto a flat plate. Put a third of the minced meat on the pancake, spreading it evenly over the entire surface.
Step 8:
Put the sliced tomato on the edge with a strip.
Step 9:
Sprinkle grated cheese on top of the tomato.
Step 10:
Roll the pancake with the filling into a tight roll. Form the rest of the brizoli in this way.
Step 11:
Grease the bottom of the baking dish with vegetable oil. Put the brizoli in the mold.
Step 12:
Bake the brizoli in a preheated 180C oven for 20-25 minutes until the minced meat is ready. The cooking mode may vary, as it depends on the specifics of the oven.
Step 13:
The most delicious breezes are hot. Enjoy your meal!
How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.
In order for the oven to have time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
