Pork steak stuffed with liver, served with sweet cabbage and potatoes

Name: Pork steak stuffed with liver, served with sweet cabbage and potatoes - Crina D.
Ingredients: 1.5 kg pork meat; salt; pepper; for the filling: 200 g chicken liver; 200 g minced meat; 1 bunch green onions; colored bell pepper; 150 g boiled mushrooms; 1; 2 eggs; spice mix with smoked paprika; Texas BBQ Rub; sage; fresh parsley; 2 tablespoons oil; 200 ml white wine; for the garnish: Quantities depending on how much you want to make. fresh cabbage; potatoes; garlic; onion; sour cream; fresh dill; fresh parsley; salt; pepper

Meat - Pork steak stuffed with liver, served with sweet cabbage and potatoes by Crina D. - Recipia

I slice the pork meat with a very sharp knife, so that I get a large piece of meat, not too thick, which I can fill and roll later. It is important that the fillets are uniform so that they cook evenly. After obtaining the fillets, I season both sides with a mixture of spices that may include salt, pepper, paprika, and other favorite herbs. This mixture will add extra flavor to the roll. In a pan, I finely chop the onion, along with a little colored bell pepper, which also adds a splash of color to the dish. I sauté them over medium heat until they become translucent and fragrant. Then, I add the minced meat and cleaned and chopped livers, stirring constantly to avoid sticking. They need to be sautéed until they change color, a sign that they are cooked. I then add sage and a little chopped fresh parsley, which gives a fresh taste to the dish, along with pressed garlic for extra flavor. I pour in the white wine and season everything with salt and pepper. I let the mixture simmer over low heat for about 10 minutes, until the wine reduces and the aroma becomes intense. After the mixture has cooled, I can add the eggs, mixing by hand to homogenize all the ingredients well. On the sliced meat, I spread the minced meat and liver mixture, adding finely chopped mushrooms and strips of colored bell peppers. We carefully roll the meat, being careful not to let the filling come out, and tie it with kitchen twine to maintain the shape of the roll. I place it in the preheated oven at 180 degrees Celsius for about 2 hours, until it becomes browned and appetizing. After 30 minutes, I reduce the temperature to 160 degrees to cook evenly and prevent it from drying out. In the meantime, I prepare the side dish. I chop the onion and a little red bell pepper and sauté them in two tablespoons of oil until they become tender. I slice the cabbage thinly, and the potatoes, peeled, I cut into cubes. I add the cabbage and potatoes over the sautéed onion, put in a cup of water, cover the pan, and let it simmer over low heat. When the water has reduced and the vegetables are cooked, I add two tablespoons of sour cream and finely chopped greens, seasoning to taste. Once the roll is ready, I let it rest for 10 minutes, then cut the kitchen twine and slice the roll. I serve the roast alongside the prepared side dish and pickled onions for a delicious contrast. It is truly a delight, and the combination of flavors will please anyone!

Ingredients

1.5 kg pork meat
salt
pepper
for the filling: 200 g chicken liver
200 g minced meat
1 bunch green onions
colored bell pepper
150 g boiled mushrooms
1
2 eggs
spice mix with smoked paprika
Texas BBQ Rub
sage
fresh parsley
2 tablespoons oil
200 ml white wine
for the garnish: Quantities depending on how much you want to make. fresh cabbage
potatoes
garlic
onion
sour cream
fresh dill
fresh parsley
salt
pepper

Pork steak stuffed with liver, served with sweet cabbage and potatoes

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