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  • 4 sirloin steaks (3/4 lb each)
  • 3/4 lb lean ground pork
  • 1/2 cup fresh bread crumbs
  • 2 tablespoon fresh parsley, chopped
  • 2 tablespoon lemon juice
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 cup butter


  • These steak roll-ups are popular in the Netherlands, and are made to look like birds. Hence the name, which translates to blind finch. Buy steaks that are about 1/2 inch thick. Pound steaks to 1/4 inch thickness between 2 pieces of waxed paper, .
  • Cut into 8X4 inch pieces. combine pork, bread crumbs, parsley, lemon juice, pepper, salt and nutmeg. Shape into 8 balls.
  • Place one portion of pork at short end of each steak. Roll up steaks to enclose pork.
  • Tie rolls with string at 1 inch intervals.
  • In large heavy bottomed Dutch oven or 2 skillets, melt butter over high heat; brown roll-ups all over, in batches.
  • Cover and cook over low heat for 10 to 15 minutes, turning occasionally or until pork is no longer pink.
  • To serve, remove string, slice and spoon pan juices over top.

Categories: European  Main Dish 
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