Composition / ingredients
Cooking method
And so let's get started: our champignons are washed, cleaned and cut into pieces. Put them in a frying pan and fry in butter. We will need about one tablespoon of oil. There we add breadcrumbs, zest from our lemon, about one teaspoon, pre-beaten egg and finely chopped parsley. All this is salted, peppered and thoroughly mixed. Our filling for kapit is ready.
We take the beef tenderloin, cut it on one side and stuff it with our resulting filling. The edges are sewn with a culinary thread. Then this meat is fried in butter on both sides until a golden crust forms. We will need about one tablespoon of oil again. We put our fried kapit to bake in the oven, periodically watering it with the resulting juice. It will bake for about 2.5 hours.
We peel the potatoes, cut them into strips and put them to fry again in butter. We need two tablespoons of oil.
Cooked kapit is served to the table whole with a side dish of fried potatoes. Pre-decorating it with greenery.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 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
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Beef tenderloin - 324 kcal/100g
