Roast with Stuffing and Gravy

Name: Roast with Stuffing and Gravy
Total time: 1 h 50 min
Yield: 6
Cuisine: Danish, German, European, Mediterranean, from Schleswig-Holstein, Scandinavian
Ingredients: 1 kilogram Ribeye Steak (chest or thick pork ribs); 3 Russet apples; 100 grams raisins; 2 Tbsps breadcrumbs; 1 tsp dried marjoram; 1 tsp sugar; 1 carrot; 2 onions; 3 Prune; salt; freshly ground peppers

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Health Score:

7,1 / 10

Difficulty:

easy

Difficulty

Preparation:

1 hr 50 min.

Preparation

Ingredients

for

each

Ingredients: 1 kilogram Ribeye Steak (chest or thick pork ribs); 3 Russet apples; 100 grams raisins; 2 Tbsps breadcrumbs; 1 tsp dried marjoram; 1 tsp sugar; 1 carrot; 2 onions; 3 Prune; salt; freshly ground peppers

How healthy are the main ingredients?

raisins sugar marjoram carrot onion salt

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Preparation steps

Soak raisins in lukewarm water.

Peel carrots and quarter lengthwise.

Peel apple, quarter and core and cut into slices. In a bowl, mix raisins, breadcrumbs, marjoram and sugar and season with salt. Place stuffing into meat, about 3/4 full and sew shut.

Place roast with stuffing side facing up in a roasting pan and add onions, carrots, prunes and 1 cup hot water to pan and bake in preheated oven at 220°C (approximately 425°F).

Cover and bake for about 30 minutes and reduce heat to 160°C (approximately 320°F) and bake for about 30 minutes and remove cover and bake for an additional 30 minutes. Add hot water to pan and occasionally baste roast with cooking juices, as needed.

Remove roast from oven and keep warm. Whisk meat drippings with a little water and broth and season with salt and pepper. To serve, cut into slices and drizzle with gravy and serve with potatoes, if desired.