Silesian Fleischnacka

Ingredients

In Silesian cuisine, Fleischnacka is adapted by using a different combination of spices and flavors compared to the original Austrian version. The Silesian version often includes a mixture of beef and pork for the meat filling, giving it a richer taste. Additionally, the pasta dough used in Silesian Fleischnacka is typically thinner and rolled into smaller rolls, creating a slightly different texture and appearance. We alse have the original recipe for Fleischnacka, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon marjoram 1 teaspoon marjoram
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) fresh pasta dough sheets 500g (1.1 lb) fresh pasta dough sheets

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, paprika, caraway seeds, marjoram, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Roll out the fresh pasta dough sheets into thin rectangles.
4. 4.
   Spread a thin layer of the meat mixture onto each pasta dough sheet, leaving a small border around the edges.
5. 5.
   Roll up the pasta dough tightly, starting from one of the longer sides, to form a log.
6. 6.
   Cut the rolled pasta dough into individual rolls, approximately 5cm (2 inches) in length.
7. 7.
   Place the rolls in a baking dish, seam side down, ensuring they are tightly packed together.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the rolls are golden brown and cooked through.
9. 9.
   Serve the Silesian Fleischnacka hot with your choice of sauce or gravy.

Treat your ingredients with care...

• Pasta dough — Ensure that the pasta dough is rolled out thinly to achieve the desired texture. If you prefer a softer texture, you can slightly increase the thickness of the dough.

Tips & Tricks

• For added flavor, you can incorporate finely chopped fresh herbs such as parsley or thyme into the meat mixture.
• Serve the Silesian Fleischnacka with a side of sauerkraut or pickles to complement the flavors.
• If you prefer a crispy exterior, brush the rolls with melted butter before baking.
• Leftover Silesian Fleischnacka can be refrigerated and reheated in the oven or microwave for a quick and satisfying meal.
• Experiment with different sauces or gravies to find your favorite accompaniment for the Fleischnacka.

Serving advice

Serve the Silesian Fleischnacka hot, either as a main course or as part of a larger Silesian feast. Accompany it with a generous serving of sauce or gravy to enhance the flavors.

Presentation advice

Arrange the Silesian Fleischnacka rolls neatly on a serving platter, allowing their golden brown color to shine. Garnish with fresh herbs, such as parsley or chives, for an added touch of freshness.