Stuffed Beiried Styrian Style

For the filling of the Beiried (roast beef), briefly blanch cabbage leaves in boiling salted water, rinse when cool and cut into strips. Sauté diced bacon and chopped onion in butter, add cabbage and cook briefly until tender. Season with caraway, pepper, salt and marjoram. Cool down. Plate the beef slices not too hearty, spread one half with the cabbage filling, fold the other half over it. Fry in oil on both sides.

Since the cooking time is short, fry only when the additions are almost ready.

Preparation Pole doughnuts:

Bring salted water to a boil, pour in semolina while stirring continuously, continue stirring until the mixture has a firm consistency. Remove from heat, form doughnuts from the still hot mixture with tablespoons, cool. As a last step, fry them in butter until golden brown.

Preparation of pumpkin vegetables:

Hollow out the pumpkins with a spoon (remove seeds and fibers, peel and cut into cubes. Sauté the pumpkin in butter, season with pepper, salt, garlic, cumin and paprika, sweat briefly. Pour in sweet whipping cream and meanwhile steam the pumpkin until it is al dente.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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