1 kg of mole beef or pork cutlet, 1 large onion finely chopped, 2 cloves of garlic minced, 2 tablespoons of butter or margarine, 1/2 cup of sliced mushrooms, 1/4 cup of chopped fresh parsley, 1 1/2 cups of chicken broth cubed, 3/4 teaspoon of mixed thyme and oregano, salt and pepper to taste, 1 egg lightly beaten, 1/2 cup of red wine or beef broth
1 kg of mole beef or pork cutlet, 1 large onion finely chopped, 2 cloves of garlic minced, 2 tablespoons of butter or margarine, 1/2 cup of sliced mushrooms, 1/4 cup of chopped fresh parsley, 1 1/2 cups of chicken broth cubed, 3/4 teaspoon of mixed thyme and oregano, salt and pepper to taste, 1 egg lightly beaten, 1/2 cup of red wine or beef broth
Preheat the oven to moderate temperature (170°C)
Gently pound the meat on both sides
Sauté the onion and garlic in butter or margarine
Add the mushrooms and cook for 3 minutes
Add the parsley, chicken broth cubes, thyme and oregano, salt, pepper, egg, and mix well
Spread this mixture over the meat and roll it up lengthwise
Tie with a thick thread, leaving intervals of about 2.5 cm
Brown the meat on all sides in a little oil
Place in a baking dish, add red wine or beef broth, cover with aluminum foil, and bake for 2 hours
When serving, slice into pieces about 2.5 cm thick and drizzle with the remaining sauce, Serve 4 portions.
