Ingredients
2 eggs
10 thinly sliced pork entrecote (fat removed)
1 medium onion
80 g finely chopped pork (or minced pork)
A pinch of dried dill
2 tablespoons of heavy cream
Salt, pepper
Method of preparation
1. Boil the eggs. Meanwhile, chop the onion very finely. Fry the onion in a frying pan, stirring constantly until translucent. Peel the eggs and chop finely. Finely chop the pork (or use ground pork). Mix the meat with the eggs. Add the onion to the meat and eggs. Season with salt, pepper, and a pinch of dried dill. Mix well.
2. Season the pork entrecote with salt and pepper. Stuff the meat with the resulting filling. Roll into logs and tie with kitchen string (or secure with a toothpick).
3. Pour a little vegetable oil into the frying pan. Fry the rolls for 1 minute on each side.
4. Place the rolls in a baking dish. Brush the rolls with sour cream, salt, and pepper.
5. Place the rolls in the oven at 200 degrees for 20 minutes, then reduce the temperature to 180 degrees and cook for another 15 minutes.
