Dishes
Update date: 21 July 2014

Pork sirloins stuffed with mushrooms and served with potato roast in beer sauce


Ingredients:

Sirloins:

  • 400 g of pork sirloins
  • 3 eggs
  • 1 onion
  • 150 g of boletus
  • salt, pepper

Roast:

  • 600 g of potatoes
  • 1 onion
  • 1 bunch of parsley leaves
  • 100 g of bacon
  • 3 eggs
  • 200 g of wheat flour

Sauce:

  • 0.33 ml of dark beer
  • 50 g of raisins
  • 50 g of dried plums
  • pinch of cinnamon
  • 150 g of bacon
  • 2-3 slices of wholemeal bread without crust (to thicken the sauce)
  • 1 onion

 

Directions:

Prepare the stuffing:

the so-called “fried stuff” with mushrooms (fry the onion, boletus with salt and pepper together, but fry the eggs separately). Tenderize the sirloin with a meat mallet, stuff it with the “fried stuff” with mushrooms and roll it. Put the stuffed sirloin on the frying pan, brown it and stew with fat.

Prepare the roast:

grate the potatoes on a grater, add the bacon, parsley leaves, onion, flour, eggs and seasoning. Fry everything.

Prepare the sauce on the frying pan:

stir-fry the onion and bacon, add dark beer and stock from the previously roasted meat, add the plums and raisins, and then thicken it with the wholemeal bread. Serve the sirloins covered with the sauce and potato roast.

 


This meal was prepared by the Orange Club' Restaurant from Mysłowice during the 1st "Silesian Tastes Festival 2006" in Ogrodzieniec. The Team won 2nd place in professional category.