Ingredients
-
meatloaf:
-
1 kg Minced beef
-
250 g Champignons
-
4 tbsp Extra Virgin olive oil
-
4 pcs Onion
-
4 pcs Egg(s)
-
1 tsp Salt
-
1/2 tsp Grounded black pepper
-
seasonings to taste:
-
1/2 bundle Parsley leaveschopped
-
1 tsp Dijon mustard
-
1/4 tsp Thyme dried
-
1/4 tsp Ground cumin
-
1/2 tsp Chili flakes
-
2 cloves Garlic
-
filling:
-
4 pcs Egg(s)
-
2 pcs Pickled cucumber
-
2 pcs Frankfurter
Directions
It’s time to get prepared for Easter! There is a very interesting and delicious dish of classic Viennese cuisine that’s just perfect for Easter. It’s called Stefaniebraten. It’s basically a meatloaf with stuffed with whole eggs, sausages, and pickles. It looks and tastes incredible, and make a beautiful adornment to your Easter table.
The meatloaf was named after Princess Stéphanie of Belgium, Crown Prince Rudolf’s wife, who was the only son of the imperial couple Franz Joseph I and Elisabeth of Bavaria (Sisi) so much beloved by Austrians.
I’m suggesting you make a dietetic variant of this loaf with beef and mushrooms instead of bread.
For a classic version, use the combination of 50/50 ground pork and beef, and take 100 g of bread soaked in milk instead of mushrooms and oil.
Choose the seasonings to your taste. The ingredient list has a few suggestions.
Today's visits: 1.
Steps
|
1
Done
|
Boil the eggs for 10 min. Let chill, then peel. |
|
2
Done
|
Preheat the oven to 180 degrees. |
|
3
Done
|
Coarsely chop the mushrooms and cook them in 2 tbsp of olive oil until golden brown. Transfer to a plate to chill. Process until coarsely chopped. |
|
4
Done
|
Peel the onion. Cut into several chunks and process until finely chopped. |
|
5
Done
|
In a large bowl, combine together the minced meat, mushrooms, onion, eggs, 1 tbsp of oil, salt, and other seasonings. The easiest way to combine them is with your hands. Divide into halves. |
|
6
Done
|
Line a baking pan with parchment paper. Form one half of the meat mixture into 2 cm thick rectangle. |
|
7
Done
|
Bake at 180 degrees until the center of the loaf registers 74 degrees and the top is golden brown, about 45 min. If you don’t have a thermometer, test for doneness by sticking a fork or knife inside the loaf. Juice should come out clear. |
