Meat stuffed with vegetables with wine sauce is a delicious and sophisticated dish, and its preparation is not so difficult. The Austrian-style stuffed entrecote is best served hot; guests will appreciate it at any holiday. Meat is stuffed with vegetables: onions, potatoes, as well as bacon and eggs.
To prepare 4 servings of the Austrian Stuffed Entrecote dish, you will need the following products in gross weight:
- beef 776 g;
- ground black pepper 0.4 g;
- eggs 1 pc.;
- flour 88 g;
- vegetable oil 48 g;
- lean bacon 204 g;
- potatoes 248 g;
- eggs 4 pcs.;
- sour cream 280 g;
- onions 160 g;
- butter 20 g;
- white wine 600 g;
- nutmeg 1 g.
Cooking technology
The meat must be washed and cleaned from the remnants of bones and veins, and then cut into portioned pieces weighing 70-80 g. Then it should be cut along the edges and beat off, salt and pepper, and then fry in hot vegetable oil on both sides. The entrecote is ready.
Wash the potatoes, peel and boil until tender, drain the water and dry it a little. Boil eggs in salted water. Then chop the potatoes and eggs into small cubes, mix with finely chopped bacon, salt and pepper, add nutmeg, finely chopped parsley, add sour cream.
The prepared mixture should be laid out on entrecotes, rolled into rolls and stabbed with skewers so that they do not disintegrate during further cooking.
Finely chop the onion and fry in butter. Then put the rolls on it and pour everything with wine, close the lid and simmer until tender. When the dish is ready, the rolls should be removed and put on plates, strain the sauce, rub the onion into it through a sieve and boil again for 5 minutes. They can be poured over a dish before serving.
