Fileki - stuffed and breaded
Fillets, tripe, rumen, tripe and tripe are the names of beef stomach, but also dishes that are loved or hated. I like to prepare them in my own way, but thanks to the old recipe book, my late mother-in-law, I discovered a new gourmet variation on the theme - fillets. The recipe from the last century smelled like my kitchen today and caused a real enthusiasm, which I want to share with all file lovers. If you embark on an adventure with this recipe - you really won't regret it …….
Preparation steps
- This recipe was written down in my folder by my late mother-in-law, in the period between 1920 and 1925 (this picture of her is from that time). The recipe was written in Slovenian, in Artiče near Brežice, where she was born. We jealously guard her recipe folder, because there are more interesting but never tried recipes in it. This is a promotion of a recipe from the last century with the hope that it will be preserved for future generations.
- Wash the fillets in pieces well
- Cut beef from leg into small pieces ......
- ..... so add thyme, marjoram, pepper and to the meat (this is the only addition to the original recipe)
- Cut the fillets into rectangles (dimensions if possible), add a little salt to the inside and put a thicker layer of beef on it .......
- ..... roll tight .......
- ...... then tie the roll with kitchen thread.
- Put the roulade (or several smaller ones) prepared in this way to boil in water, to which add a bay leaf, beaten garlic and a teaspoon of peppercorns. When the water boils, cook gently for at least three hours, until the fillets soften.
- Take the roll out of the bowl, put it on the kitchen board, cover it with another board, then press it with some load and leave it to cool completely (it can be overnight).
- Cut the cooled roll into slices about 1 cm thick .....
- ...... then bread them in scrambled egg and bread crumbs ......
- ...... fry in deep fat on both sides and set aside on paper towels to soak up excess fat.
- Serve stuffed and breaded fillets prepared in this way with mashed potatoes or as I served them today - with tomaš, a side dish that is also prepared according to a recipe from my grandmother's tekice. It was a great lunch with which we once again, in the most beautiful way possible, remembered a person who is no longer among us, and with whom we are connected, among other things, by interesting old recipes.