Beef and Veggie Stuffed Bread Bowl

  • Difficulty: Basic
  • 45 minutes
  • 4 servings

You hate dirty dishes, right? That’s the perfect excuse for using a loaf of bread as a bowl when cooking! For the stuffing, make a stir-fry with beef tenderloin, mushrooms, zucchini, celery and red bell pepper, add the mixture to your bread bowl, top everything with lots of low-moisture mozzarella and oven-bake it. It’s a quick, easy and delicious dish!

Ingredients Needed for Beef and Veggie Stuffed Bread Bowl

1 bread
2 tablespoons of vegetable oil
10 ounces of beef tenderloin, cubes
salt
½ teaspoon turmeric
2 egg yolks, fresh
4 mushrooms, slices
¼ zucchini, cubed
1 tablespoon olive oil
1 celery, slices
½ red bell pepper, chopped
pepper
dill, chopped
⅔ cup shredded mozzarella
1 egg
1 tablespoon milk

How to Cook Beef and Veggie Stuffed Bread Bowl

  1. Preheat the oven to 380 degrees F/190 degrees C.
  2. Cut the top of the bread and remove it.
  3. Remove the bread crumb from the bottom part to make a bread bowl.
  4. Heat the vegetable oil in a skillet and start frying the beef tenderloin.
  5. Add salt and turmeric and fry until the meat is well done.
  6. Put the bread crumbs in a bowl and add the egg yolks. Mix using your hands and combine the yolks with bread.
  7. Heat about 1 tablespoon of vegetable oil in another skillet, on medium-high heat.
  8. Add the bread and yolks mixture. Start frying it.
  9. Add the mushrooms, olive oil, celery, red bell pepper, salt, and pepper, then add the dill.
  10. Stir and cook them all together.
  11. Add the cooked beef tenderloin.
  12. Transfer the mixture into the bread bowl and top it with shredded mozzarella.
  13. Lay a baking tray with parchment paper.
  14. Place the stuffed bread on it.
  15. Also, place on it the top of the bread, sliced previously.
  16. Make some egg wash by whisking the egg with milk. Coat the top of the bread with egg wash, then sprinkle some coarse salt on it.
  17. Bake for 15 minutes.

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