Farseret Ribbensteg
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Farseret Ribbensteg
Pepper | ||
Salt | ||
1.5 | Finely chopped onion | |
100 | g | Mushroom |
1500 | g | Lean roast pork without rind |
2 | Eggs | |
2 | dl | Milk |
2 | tsp | Dried thyme |
3 | tbsp | Wheat flour |
500 | g | Pork sausage meat |
Instructions for Farseret Ribbensteg
To prepare the Farseret Ribbensteg recipe, please follow these instructions:
A large knife is stuck through the ribs and a pocket is cut all the way through the meat. The fathers are touched as a regular frikadellefars. Mushrooms are cleansed and cut into the tern and turned into the dad that is filled in the step pocket. (Any excess father is roasted as almonds.) The steps are cut at the edges of the corners, which was difficult. Season well with salt, pepper and thyme and put in a frying dish with a little water. Stir about 2 hours at 200 degrees. Served with cream potatoes, green salad and sauce bearnaise. Although the day after the eater a piece of reddish.
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