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Austrian-style stuffed pork (Gefueltes Schweinefilet im Oesterreichischen)

Austrian-style stuffed pork (Gefueltes Schweinefilet im Oesterreichischen)

Category: Meat dishes
Kitchen: austrian
Austrian-style stuffed pork (Gefueltes Schweinefilet im Oesterreichischen)

Ingredients

pork pulp 800 gr.
potatoes 350 gr.
bulb onions 100 g
eggs 2 pcs.
carrot 1 PC.
butter 100 g
beer 250 ml
salt, pepper, green onions taste

Cooking method

  • There are a lot of meat dishes in the national cuisine of the Austrian lands. Including such a method of cooking as stuffing is actively used. I would like to share one of these options with you. I also like these recipes because they seem to combine meat and side dishes. Consequently, you can spend less time and effort for lunch.
  • 1. Cut the meat into several layers and beat each of them well. Fry coarsely chopped onions in butter, add sliced ​​potatoes, finely chopped green onions, salt, season, add diced carrots, pour in an egg and let grab lightly. Don't overcook. The eggs should just start rolling.
  • Austrian-style stuffed pork (Gefueltes Schweinefilet im Oesterreichischen)
  • Austrian-style stuffed pork (Gefueltes Schweinefilet im Oesterreichischen)
  • Austrian-style stuffed pork (Gefueltes Schweinefilet im Oesterreichischen)
  • 2. Spread the beaten meat with this minced meat, roll it up and tie it up. Put in the oven, pour over with beer and bake.
  • Austrian-style stuffed pork (Gefueltes Schweinefilet im Oesterreichischen)
  • Austrian-style stuffed pork (Gefueltes Schweinefilet im Oesterreichischen)
  • Austrian-style stuffed pork (Gefueltes Schweinefilet im Oesterreichischen)
  • 3. During the baking process, pour over the beer from time to time. Serve cooked pork with savory cabbage salad. Or you can use sauerkraut. In general, any side dish with a spicy taste to set off the taste of meat and minced meat.

The dish is designed for

4 servings

Time for preparing:

2 hours

Cooking program:

stove, oven

Note

I have recently become lazy and try to choose dishes for everyday cooking on the principle of "two in one", and so that I can "put and forget" so that I sit less in the kitchen. This roll justifies both of these principles. A very satisfying second course. I haven't mastered more than two pieces. The preparation is very simple. Ingredients are also nowhere simpler.

Scops owl
Lena, looks very appetizing. Probably the very thing with cabbage. It's so good that we have so many new interesting recipes.
tuskarora
Yeah, spicy cabbage, juicy meat and tender filling. It goes very well together. As well as with pickles.
Linadoc
Elena, delicious, must be done!
tuskarora
Yeah, try it - it's delicious.
IvaNova
Somehow, unnoticed, sorting out the bookmarks, I become a fan of German cuisine.
A very balanced, tasty and easy-to-prepare dish.
I did everything according to the recipe with one exception - I baked it not in beer, but in meat broth. The result was very pleasing. For garnish served red cabbage from Larisa Rubalskaya and Romin beet salad. Both, having a pronounced sweet and sour taste, successfully set off the main course.
Thank you! I drag it to frequently used
SvetaI
tuskarora, Elena, thanks for the recipe, it turned out delicious! The filling is very successful
Made from pork tenderloin.
Austrian-style stuffed pork (Gefueltes Schweinefilet im Oesterreichischen)
julia_bb
SvetaI, Svetlana, the delicious roll turned out! I bookmark the recipe, thanks to the author)

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